Yakhni Shorba- Kashmiri Cuisine

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Yakhni Shorba

Preparation Time:

20 Minutes

Served with:

Cooking Time :

60 Minutes

Portion Size :

200 ml

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton bones

1 kg

1

Preparation:

2

Ginger

30 gm

2

The bones: Blanch.

3

Garlic

20 gm

3

The vegetables: Scrap, wash and chop ginger. Peel and chop

4

Green chili

5 gm

4

garlic. Remove stems, wash, slit, deseed and chop green chili.

5

Green Coriander

25 gm

5

Clean wash and chop coriander and mint. Wash curry leaves. Peel

6

Mint

10 gm

6

wash and slice onions.

7

Curry leaves

6

7

The stock: transfer the blanched bones to a hundi, add water

8

WGM - Clove

5

(3 liter) and The remaining ingredients (except flour, ghee and curry

9

Green cardamom

5

powder), bring to a boil and then simmer for 4 hours. Strain.

10

Black cardamom

1

(Approximate yield: 1 liter) The garnish: Dice the tikka and divide

11

Cinnamon stick

1”

into 4 equal portions. Wash and Cut Lemons into wedges.

12

Bay leaf

1

Cooking:

13

Mace

A pinch

Heat ghee in a hundi, add flour and make a pale roux over low heat.

14

Onion

100 gm

Then add stock, strain, add curry powder and simmer for 30 minutes.

15

Red chili powder

3 gm

Adjust the seasonings.

16

Salt

5 gm

To serve:

17

Flour

15 gm

Serve in hot soup bowls garnished with diced murgh tikka and lemon

18

Butter

15 gm

wedges.

19

Curry powder

10 gm

20

Garnish- murgh tikka

40 gm

21

Lemon

2

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina