SHEHJAR - Web Magazine for Kashmir

RECENT UPDATE Promoting Kashmiri Hindu issues of this decade and bring the diverse needs of the community in a format that is easy to read and navigate.

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Kashmiri Recipe: Nadur/Lotus Root Yakheni

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Khyna Ta Chana

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'Koshur Saal' Book Release & Panel Discussion

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Also See K.P. National Camp video overview

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The entire recipe is very well written. However, the quantity of fennel powder is pretty inadiquate if it is 1/2 tsp. I recommend, at least 1 table spoon. This being the main ingradient to give the aroma and thickness to gravy. Try this alteration, you will see the difference.

Added By Uma Kant Kachru

Pls tell us the recipe for karela wangun, doodh wangun and karela aolav

Added By chandrika labru