Showing posts with label dahi. Show all posts
Showing posts with label dahi. Show all posts

Aug 10, 2016

Kashmiri Haddar Yakhni (Mushrooms in Yogurt Sauce)


Kashmiri Haddar Yakhni Mushrooms in Yogurt Sauce Indian kashmir curry

In Kashmiri haddar means mushrooms and yakhni is a yogurt infused stock. In this dish mushrooms are first simmered with the warmly aromatic spices of Kashmiri cuisine to make a rich broth. Tangy yogurt is then added and the mushrooms are braised until tender in this sumptuously spiced sauce. Savory mint and a sprinkle of black cumin top off this traditional dish from the vale of Kashmir. 

Kashmiri Haddar Yakhni Mushrooms in Yogurt Sauce Indian kashmir curry

Mushrooms are actually quite common in Himalayan cuisines. The vast forests of the Himalayas are home to many different varieties of edible wild mushrooms like morels, oyster mushrooms, and various types of straw mushrooms. Traditionally, Himalayan peoples have dried the various types of mushrooms for later use as well as eaten them fresh in several delicious ways. Commercial mushroom farming has only recently become popular on the Indian Subcontinent making fresh mushrooms widely available and affordable in markets.

Kashmiri Haddar Yakhni Mushrooms in Yogurt Sauce Indian kashmir curry

For this recipe I've used button mushrooms farmed locally here in Nepal by a women's cooperative. I've seen this recipe prepared in Kashmir with different mushrooms gathered in the forest. Morels prepared in this manner are considered a delicacy and usually only prepared at Wazwan wedding feasts. Whatever mushroom you choose will work in this tasty recipe.

Ingredients:
1/2kg/1lb mushrooms, caps sliced into quarters
1 TBS cooking oil
2 TBS ghee or butter
5 black peppercorns/kali mirch
2 tsp ground coriander
1 inch piece of cassia bark or cinnamon stick
2 black cardamom/kali elaichi, bruised in mortar and pestle
5 green cardamoms/elaichi, bruised in mortar and pestle
3 cloves/laung
1/2 tsp shahi jeera/black cumin
2 tsp dried mint/pudina
Grind to smooth paste for sauce:
1/2 C yogurt/dahi
1/2 tsp flour/maida or cornstarch/corn flour (this will keep your yogurt from splitting)
1/2 tsp dry ginger/soonth
1/2 tsp ground fennel/saunf
1/4 C diced onion
1 tsp garlic

Here's what to do:
1) Cut cleaned mushroom caps into quarters. Try to get the mushroom pieces about the same size. Set aside.
Kashmiri Haddar Yakhni Mushrooms in Yogurt Sauce Indian kashmir curry
See how larger mushrooms are quartered but smaller mushrooms are left whole.
Try to make sure the mushroom pieces are all about the same size.
2) Grind all ingredients listed for sauce until smooth, set aside.


3) In large heavy bottomed skillet, kadhai, or pressure cooker - heat oil, butter or ghee and one teaspoon salt. Fry peppercorns, coriander, cassia bark, cloves, black cardamoms, and green cardamoms for 2 minutes.

My spices are foaming because I used butter, ghee will not foam like this.
4) Add mushrooms to the oils and spices. Fry for 5 minutes stirring often. Remove from heat and cool for 5 minutes. A lot of liquid will come out of the mushrooms.


5) Add yogurt mixture from step 2 to the cooled mushrooms and spices. Stir well and return to heat.


5) If using pressure cooker seal lid and steam for two whistles. If using skillet or kadhai simmer for 15 to 20 minutes or until mushrooms are tender and oil has separated from the sauce. 

Kashmiri Haddar Yakhni Mushrooms in Yogurt Sauce Indian kashmir curry

6) Remove from heat and salt to taste.  Sprinkle shahi jeera and crumble dried mint over dish and serve.

Helpful hints:
Kashmiri curd or yogurt is quite sour and made from cow's milk because Kashmir is too cold for water buffaloes. Be sure to use a full fat and sour yogurt like the Greek style yogurt available in the West to get a similar flavor.

If you don't have shahi jeera/black cumin just leave it out. It adds a slight crunch and herbal note to the final dish that can't be replicated by anything else.

May 25, 2016

Dahi Bhindi (Curried Okra with Yogurt)



"Dahi" means yogurt and "bhindi"means okra. This delectable dish combines the two in a velvety and spicy sauce. Zesty kalonji seeds accent the tangy sauce is this recipe giving it an unexpected and added appeal. So easy to make, be sure to try this delicious way to eat okra with rice or rotis. 


Yes, it is okra again because we are a bit between seasons and the Summer veggies aren't quite producing yet. Whatever the weather there's always okra in South Asia! This was a hard dish to style. The cilantro in my garden has bolted in the heat, the mint is still sulking after it's biannual butch, and my Summer crop of marigolds hasn't bloomed yet.  That's a gaillardia flower boldly standing in there. I don't think gaillardias are poisonous but don't eat them as they're a bit stickery. This is one of my favorite ways to eat okra. It's not at all slimy due to the initial stir frying of the okra. The spicy sauce is the perfect pairing with the rather mild flavored okra and the brilliant accent of kalonji seeds give it an unexpected punch. Best of all it's so easy to fix and ready in about twenty minutes!

Ingredients:
1/2kg or 1lb okra, tops and tails removed, sliced into 1 inch lengths
3 TBS cooking oil
1/2 C onions, sliced thinly
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tsp nigella/kalonji seeds
Grind or chop finely and mix for masala sauce:
1 C yogurt/dahi
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1/2 C tomatoes, chopped finely
2 tsp ground coriander/djania
2 tsp cumin/jeera
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne)
1/2 tsp salt
Here's what to do:
1) Grind or chop finely and mix all ingredients listed for masala suce, set aside. In a heavy bottomed, deep skillet or kadhai heat oil and 1 teaspoon salt. Fry onions until just beginning to brown. Add cumin, nigella/kalonji seeds, garlic paste, and ginger paste to fried onions and cook for 2 minutes stirring frequently.

2) Add chopped okra to fried onion mixture and fry for 4 minutes. 


3) Stir ground masala mixture from step 1 into fried onion and okra mixture. Stir well and bring to simmer. Allow to simmer for 5 minutes. Add 1/2 C water and stir well.


4) Allow dish to simmer until sauce is to desired thickness and okra is tender, that's usually about 7 to 8 minutes on my stove. Sauce will thicken a bit upon standing. Salt to taste and serves with rice or rotis.

Helpful hints:
Be sure to choose the small, tender okra pods as the larger one tend to be tough and fibrous.
Related Posts Plugin for WordPress, Blogger...

Printfriendly