{"id":7419,"date":"2015-11-02T10:53:04","date_gmt":"2015-11-02T10:53:04","guid":{"rendered":"http:\/\/www.kashmirhills.com\/?page_id=7419"},"modified":"2015-11-02T10:53:04","modified_gmt":"2015-11-02T10:53:04","slug":"hak-ta-nadeir-ya-vangan-recipe","status":"publish","type":"post","link":"http:\/\/emaven.co.in\/kashmir-hill\/hak-ta-nadeir-ya-vangan-recipe\/","title":{"rendered":"Hak Ta Nadeir Ya Vangan Recipe"},"content":{"rendered":"

Use Ingredients<\/h2>\n

\nSame as in (a) plus 1\/4 kg. Lotus Roots or Brinjals and extra 1\/4 cup oil.\n<\/p>\n

Preparation<\/h2>\n

\nSort ‘Hak’ leaves and clean these as in (a). Scrape the Lotus Roots, and cut the root heads and bad ends with a knife. Cut slantwise, about 1\/4″ thick slices. If Brinjals are used, cut these lengthwise into about 1″ thick slices, along with their stems.\n<\/p>\n

Method of Cooking<\/h2>\n

\nFry the Lotus Root or Brinjal slices in the oil. Take these out by a perforated ladle, draining all oil. Keep aside. Then start cooking ‘Hak’ as in (a). When it is limp, add the fried Lotus Root or Brinjal slices and finish cooking as in (a).\n<\/p>\n

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