RECIPE  NO. 94

'Nadeir Yakhin'

 (E-Lotus Roots cooked with Curd) (H-'Kamal ke Jadh ki Yakhni)

This Dish is almost a must in Big Vegetarian Dinners and Feasts, with big menus, and is usually cooked in an earthenware pot (K- 'Deg'). Generally, one piece with a spoonful of the Curdy Gravy, is served to each guest. It is also prepared in an earthenware smaller pot, a 'Leij', or in a steel 'Patila', for Dometic Meals. Each person takes 3 or 4 pieces, with a liberal serving of its delicious Gravy, with Plain Cooked Rice.

Note :- A stalk of Lotus Roots is called a 'Nadur' in Kashmir, and more than one stalk 'Nadeir'.

1. Lotus Roots, of above 1" diameter	1 kg
2. Mustard oil	1 cup
3. Curd	1 kg
4. Milk	1 cup
5. Cloves	3 nos
6. Cumin Seeds	1 tsp
7. Asafoetida	a pinch
8. Ginger Powder	1 tsp
9. Aniseed Powder	2 tsps
10. Black Pepper Powder	1 tsp
11. Black Cardamom Powder	1/2 tsp
12. Cinnamon Powder	1/2 tsp
13. Caraway seeds	1/2 tsp
14. 'Garam Masala'	1 tsp
15. Salt	about 1 tsp
16. Sugar	1/2 tsp
17. Green Cardamoms	a few