Kashmiri Al Yakhni Recipe - How to Cook Dahi Lauki or Al Yakhni скачать в хорошем качестве

Kashmiri Al Yakhni Recipe - How to Cook Dahi Lauki or Al Yakhni

Kashmiri Al-Yakhni (Aka Dahi Lauki Yakhni) is by far the best thing to happen to the plain, old bottle gourd (lauki). The vegetable is deep fried and cooked in creamy yoghurt (Dahi) gravy. This preparation has originated out of the kitchens of Kashmiri Pandits and remains a signature dish of the broader Kashmiri Cuisine. For more Updates follow Us on: Facebook:   / orzookitchen   Instagram:   / orzookitchen   Ingredients: Asafoetida (Heeng), Ginger Powder, Salt, Cumin (Zeera), Fennel Powder (Saunf), Cardamom (Elaichi), Clove (laung), Garam Masala, Curd Here is the step by step guided recipe for How to Cook Kashmiri Al Yakhni (Dahi Yakhni, Dahi Lauki Yakhni): 1) Cut Ghiya (Bottle Gourd) into thick and round pieces 2) Deep fry Ghiya in Oil 3) Add 1.5 cocking spoon oil to the pan 4) Add 1.5 spoon Heeng in Oil 5) Add 1 Glass of water 6) Add 1 spoon Salt 7) Add 0.5 Spoon Ginger Powder 8) Add 1.5 spoon Saunf (Fennel) Powder 9) Add fried Ghiya into the Pan 10) Grind & Add 2 Elaichi 11) Add 1 Clove (laung) 12) Add 0.5 Spoon Garam Masala 13) Stir softly and cook on low flame 14) Take 2 cups of Dahi and beat it thoroughly 15) Add dahi to Cooked Ghiya 16) Add 0.5 Spoon Garam Masala again.