KASHMIRI YAKHNI

Kashmiri Yakhni, flavored with aromatic Fennel seeds and Cardamom, is my contribution for WHB which is started by Kalyn from "Kalyn's Kitchen" blog. This week "Weekend Herb Blogging" is hosted by Kalyn herself.My choice of spice this week for WHB is fragrant Fennel seeds and powder.Thanks for hosting Kalyn!:)

Fennel Seeds:


Fennel Seed is the oval, greenish brown dried seeds of Foeniculum vulgare, a member of the parsley family.Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel.Fennel has an anise like flavor but is more aromatic, sweeter and less pungent.Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.Toasting Fennel Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce.All these info from here.



Kashmir, also called ‘Paradise on Earth’ and an inspiration for art, music and poetry,is set in the lap of dazzling snow-capped Himalayas,like a crown Jewel on the map of India,changing its magnificent colors with the all four seasons!

House boats in Dal Lake, Kashmir:
(Photo from www.ri.net)

Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazwan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety.Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish.Non-vegetarian dishes are considered in Kashmir to be a sign of lavish hospitality and at a Wazwan or banquet, not more than one or two vegetarian dishes are served. Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.More info about Kashmir here.

Kashmiri Yakhni:
This amount serves two with meat or vegs added to the sauce.
An exotic Yogurt based Fennel and ginger powder gravy,Yakhni usually cooked with Lamb(Gosht Yakhni) or Chicken(Murgh Yakhni),cooked with rice (Yakhni Pulao to serve with other gravy dishes),can add vegetable Koftas to the gravy too, is a treat for the senses!
This recipe is adapted from Smita Chandra's "Bengal to Punjab" cookbook with some of my own additions(chilli pd and turmeric). If you still find this Yakhni not as authentic, blame the cookbook author, not me!! I am kidding! :D

Yakhni, a thin cream colored sauce with aromatic spices and unbelievably fragrant, is made with Yogurt as a base with spices like –Fennel seeds, cinnamon, cardamom, cloves, and vibrant and sweet red Kashmir chilli pd.To this basic sauce, you can add chicken,Lamb,Meat balls and vegetable Koftas of your choice.So,let's make some Yakhni gravy!

You need:

2 tbsp butter or oil, few minced Cilantro, slice of lime for garnish, 1 tsp or more sugar,salt,1 cup plain Yogurt, well beaten to a smooth liquid, 1/2 cup water.
To grind in a coffee grinder: Lightly toasted 1 tbsp Fennel seeds,1" Cinnamon(Indian Cassia Bark), 6 Cloves,3 Cardamoms,seeded,1" fresh ginger,minced or 1 tsp ginger powder (saunth),1/2 tsp Garam Masala (available in stores as well), 1/4 tsp Turmeric or 1/8 tsp Saffron(optional) and 1/2 to 1 tsp bright red Kashmiri chilli pd or sweet Hungarian Paprika (optional).

Get ready!

Measure all the liquids,keep aside.Grind all the "to grind" ingredients written above to smooth paste with little water,put it in a bowl.Add 3 tbsp water into the grinder,swirl to get all the tidbits and save that water too!

Let's start;

Heat butter or oil in a sauce pan(non-stick is better if you are inexperienced!) on medium heat,add ground paste along with it's water,stir until you see the oil on top.If it sticks in the bottom,add little water,but do not burn the spices!If you are adding meat or vegs,this is the time to add them and cook for 2 mins.Now add 1/2 cup of water,salt and simmer until again for 3 mins until it bubbles.Turn down the heat to low and cool a little adding a tbsp of water before you add the Yogurt to the pan.

Now the Finale`!

Whisk the Yogurt again and add to the pan making sure that it's not hot at all to avoid splitting the yogurt into grainy sauce. It's very important to simmer in low heat,stirring often to get a smooth sauce.Let it come to heat slowly and simmer for 5-7mins.Add sugar,you will see and smell the fragrant when Yogurt is cooked and sauce is ready when you see a reddish layer on top and the meat or veggies cooked.

Here you are with a beautiful sauce!


Yakhni is now ready.Garnish with Cilantro or mint leaves. Serve with a slice of Lime or Lemon, some plain cooked Basmati rice or a handful of crusty bread and a salad/Raita.Gravy tastes best the next day if you let it chill in the fridge overnight as does any Indian gravy,to let the spices seep into the meat or vegs! Enjoy!:))