Nadru Yakhni, Saffron Sheermal and Kashmiri Egg Bhurji

Ingredients

• 2 cup All-Purpose Flour (Also known as Maida)
• 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
• 4 tbsp Ghee (Melted and divided)
• 2 tbsp Sugar (Use granulated sugar)
• 0.25 tsp Saffron Strands (A generous pinch)
• 1 tsp Instant Yeast
• 0.5 tsp Salt
• 0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1. 1

   Bloom Saffron & Activate Yeast (10 minutes)

   • In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
   • In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2. 2

   Prepare the Dough (15 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour and salt.
   • Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
   • Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
   • Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3. 3

   Proof the Dough (60-90 minutes)

   • Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Sheermals (10 minutes)

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
   • Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5. 5

   Cook the Sheermals (15 minutes)

   • Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
   • Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
   • Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
   • Remove from the pan and repeat the process for the remaining dough portions.
6. 6

   Glaze and Serve (2 minutes)

   • As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
   • Serve warm with rich curries like korma, nihari, or enjoy on its own.

Ingredients

• 8 pcs Large Eggs
• 3 tbsp Mustard Oil (Heat until lightly smoking to reduce pungency)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 2 pcs Green Chilies (slit lengthwise)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1.5 tsp Kashmiri Red Chili Powder (Adjust for spice preference)
• 1 tsp Fennel Powder (Saunf powder)
• 0.5 tsp Dry Ginger Powder (Sonth)
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs: In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.

2. 2

   Sauté Aromatics: Heat mustard oil in a wide, non-stick pan or skillet over medium-high heat for about 1-2 minutes, or until it is lightly smoking. This step is crucial to mellow its pungent flavor. Reduce the heat to medium, add the cumin seeds and let them sizzle for 30 seconds. Add the hing, followed by the finely chopped onions.

3. 3

   Cook the Onions and Masala Base: Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.

4. 4

   Build the Kashmiri Flavor: Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy. Now, add all the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, garam masala, and the remaining salt. Stir well and cook the masala for 2-3 minutes, until you see oil separating from the sides of the mixture.

5. 5

   Scramble the Eggs: Reduce the heat to low. Pour the whisked eggs into the pan over the masala. Let them sit undisturbed for 30-45 seconds to allow the bottom to set slightly. Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 3-4 minutes until the eggs are cooked but still moist and creamy.

6. 6

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Kashmiri Egg Bhurji immediately with warm roti, paratha, or traditional Kashmiri bread like girda.