BASTING

http://goarticles.com/article/BASTING-IN-THE-KASHMIRI-COOKING/7418565/

VEGETABLE PICKLE

http://goarticles.com/article/Vegetable-Pickle-In-Kashmiri-Style/7357295/

DRAAN

http://goarticles.com/article/Draan-A-Kashmiri-Snack/7359053/

AL HACH-1

http://goarticles.com/article/Dried-Bottle-Gourd-In-Kashmiri-Style/7359075/

KASHMIRI BUTTER MILK

http://goarticles.com/article/Recipe-Of-Kashmiri-ButterMilk/7359092/

BUTTERMILK

http://goarticles.com/article/Different-Kinds-Of-Buttermilk-From-India/7362481/

DIFFERENCES BETWEEN ANDHRA DOSA AND TSHUR TSCHOT

http://goarticles.com/article/Differences-Between-Andhra-Dosa-And-Kashmiri-Tschur-Tschot/7363031/

MAGGI NOODLES IN KASHMIRI STYLE

http://goarticles.com/article/Maggi-Noodles-In-Kashmiri-Style/7363740/

NOODLES WITH HUKH SYEUN

http://goarticles.com/article/Hukh-Syeun-Instant-Noodles/7363869/

EATING TABAK MAZZ

http://goarticles.com/article/How-Should-We-Eat-Tabak-Maaz/7365266/

DRIED BITTER GOURDS

http://goarticles.com/article/How-Should-We-Preserve-Bitter-Gourds-In-Kashmiri-Style/7366713/

DRIED TOMATOES

http://goarticles.com/article/Dried-Tomatoes-Of-Kashmir/7366815/

ANIMAL SLAUGHTER

http://goarticles.com/article/Animal-Slaughter-In-Islamic-Manner/7366984/

DASTARKHAAN

http://goarticles.com/article/Dastharkhaan-And-Its-Importance/7367284/

VEGETABLE CHUTNEY

http://www.wikihow.com/Make-an-Instant-Mixed-Vegetable-Chutney-in-Kashmiri-Style

SAFFRON WATER

http://www.wikihow.com/Make-Deep-Yellow-Colored-Water-from-Saffron

MAWAL WATER

http://www.wikihow.com/Make-Mawal-Water

NOON CHAI

http://www.wikihow.com/Make-Kashmiri-Noon-Chai

DHOODHI THOOL

http://www.wikihow.com/Make-Kashmiri-Dhoodhi-Thool

BOMBAY CHAI

http://www.wikihow.com/Make-Kashmiri-Bombay-Tea

AL HACH

http://www.wikihow.com/Make-Dehydrated-Bottle-Gourd-in-Kashmiri-Style

NADRU MONJI

http://www.wikihow.com/Make-Nadru-Monje-%28Lotus-Stem-Fritters%29

ONION CHUTNEY

http://www.wikihow.com/Make-Kashmiri-Onion-Chutney

BAKHERKHANI THOOL

http://www.wikihow.com/Make-Bakherkhani-Thool

MONJI HAAKH

http://www.wikihow.com/Make-Monji-Haakh-%28Kohl-Rabi%29-in-Kashmiri-Style

CHAAV

http://www.wikihow.com/Chaav-Rice

KASHMIRI GARLIC

http://www.wikihow.com/Remove-the-Peel-the-Kashmiri-Garlic

ANIMA

http://www.wikihow.com/Make-Anima-in-Kashmiri-Style

KAHWA

http://www.wikihow.com/Make-a-Glass-or-Cup-of-Royal-Kashmiri-Qawah

GARLIC WATER

http://www.wikihow.com/Make-Garlic-Water

CUT A KOHL RABI

http://www.wikihow.com/Cut-a-Kohlrabi-Stalk

CUT A LOTUS STEM

http://www.wikihow.com/Cut-a-Lotus-Stem-in-Kashmiri-Style

KASHMIRI VERI MASALA

http://www.wikihow.com/Make-Kashmiri-Veri-Masala

KASHMIRI VERI MASALA

How to Make Kashmiri Veri Masala

from wikiHow - The How to Manual That You Can Edit
Veri Masala is a typical spice cake prepared and used in the Kashmir Valley. It is either made at home or purchased from the market. It is a well-known and genuine combination of various spices used in the Kashmiri Cuisine.

Steps

1. Ingredients
2. 2 tablespoon Cumin Seed powder
3. 2 tablespoon Coriander Seed powder
4. 2 tablespoon Fennel Seed powder
5. 1 tablespoon Carom Seed powder
6. 1 tablespoon Black Cardamom powder
7. 1 tablespoon Green Cardamom powder
8. 5 to 6 Kashmiri Garlic cloves crushed and grinded
9. 1 tablespoon Clove powder
10. 1 tablespoon Cinnamon powder
11. 1 Kashmiri Onion(Pran) chopped and grinded
12. 4 tablespoons Kashmiri Red Chili Powder
13. 2 tablespoon Dry Ginger powder
14. 1 teaspoon Asafoetida
15. 2 tablespoon Oil
16. 2 tablespoon Bay leaves powder
17. 1 tablespoon Black pepper powder
18. Steps
19. Heat a non-stick frying pan over a medium heat on a gas stove.
20. Add 2 tablespoon of oil into it.
21. Add chopped pieces of onion into it.
22. Saute them for few minutes till they acquire a pink color.
23. Add crushed and powdered black cardamoms.
24. Add powdered green cardamoms.
25. Add cumin seed powder.
26. Add fennel seed powder.
27. Add cinnamon powder.
28. Add bay leaf powder.
29. Add garlic paste.
30. Add black pepper powder.
31. Add carom seed powder.
32. Add dry ginger powder.
33. Add asafoetida powder.
34. Add coriander seed powder.
35. Add clove powder.
36. Add Kashmiri red chili powder.
37. Mix all the ingredients thoroughly.
38. Remove the frying pan from the gas stove.
39. Let the spices cool for sometime.
40. Knead all the contents and form a dough.
41. Place the lid over the frying pan.
42. Allow the mixture to rise and fluff for some time.
43. Take small amount of dough in your palm.
44. Give it a shape of a patty.
45. Make a hole in the middle of the patty or the cake.
46. Place the patty or the cake in a large plate or a tray.
47. Make as many patties or cakes possible with the remaining dough.
48. Keep the plate or the tray in the sun for 4 to 5 days.
49. Place the cakes in a jar or a container for future purposes.

Tips

• Leave the frying pan for more than 5 to 6 hours.
• One might even use the mixture as it is without making any patties or cakes.
• Once the cakes are fully dried in the sun, make the powder from these cakes and store them in a jar or a container.

Warnings

• Do not add more oil into the frying pan as one would not be able to knead the dough of the spices.
• Do not use any water to knead the dough.
• Frying pan must not be touched immediately after removing it from the gas stove as one might burn the hands.
• The mixture of spices should not be fried or kept on the gas stove for a long time as this would burn the spices.
• Cover the frying pan so that the aroma does not vaporize immediately.
• Take the dough in your hands once it is cool.

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Kashmiri Veri Masala. All content on wikiHow can be shared under a Creative Commons license.

TABAK MAAZ-KASHMIRI FRIED LAMB OR GOAT RIBS

                                                                TABAK MAAZ



INGREDIENTS REQUIRED

• Lamb or Goat Ribs- 1 kg
• Milk- 1 cup
• Cloves- 3
• Dry Ginger powder- 1 tablespoon
• Saturated Butter- 500 grams
• Aniseed- 1 tablespoon
• Cinnamon- 10 grams
• Salt- 1 tablespoon 
• Turmeric powder- 1 tablespoon

STEPS REQUIRED FOR THE PREPARATION

• Cut the entire section of the rib into rectangular pieces.
• Clean and wash them under running water.
• Ensure that the mutton does not separate from the bones.
• Take a utensil.
• Add water into it.
• Add milk into it.
• Powder the aniseed.
• Add powdered aniseed into it.
• Add ginger powder into it.
• Add turmeric into it.
• Add asafoetida into it.
• Add cloves into it.
• Make powder of the cinnamon.
• Add it into it.
• Add salt into it.
• Mix all of them together.
• Add the mutton ribs into it.
• Boil till the mutton becomes tender.
• The liquid should be completely evaporated.
• Remove the mutton pieces.
• Take a frying pan.
• Add saturated butter into it.
• Deep fry the mutton ribs one by one.
• Each piece should be crispy on both sides.  

QAMBARGAH

                                                             QAMBARGAH


INGREDIENTS REQUIRED

• Mutton Rib Chops- 1 kg
• Salt- 2 teaspoon
• Yoghurt- 3 cups
• Bay leaves- 3
• Kashmiri Red Chili Powder- 1 teaspoon
• Fennel seed- 1 tablespoon
• Ginger powder- 1 tablespoon
• Milk- 1 liter
• Black cardamoms- 3
• Green Cardamoms- 3
• Cloves- 4
• Mace- 15 grams
• Oil- 2 tablespoon
• Garlic cloves- 7 to 8 
• Bengal Gram Flour- 5 tablespoon

STEPS REQUIRED FOR THE PREPARATION

• Clean and wash the mutton rib pieces under running water.
• Flatten them
• Take a thin muslin cloth.
• Place the spices in it.
• Tie them with a knot.
• Take a utensil.
• Add milk into it.
• Boil milk.
• Add mutton pieces into it.
• Place the cloth pieces with spices in it.
• Cook for some time till the milk thickens and there is no more liquid left in the utensil.
• This makes the mutton pieces tender by texture.
• Take another utensil.
• Add Bengal gram flour into it.
• Make a batter of it by adding a sufficient amount of water into it.
• Take each mutton piece.
• Dip it into the batter.
• Take a frying pan.
• Add oil into it.
• Place the dipped mutton piece into it.
• Fry the piece on both the sides till they acquire typical brown color.
• Deep fry all the mutton pieces.
• Place them on a tissue paper to remove the excess of oil.
• Make the paste of the garlic cloves.
• Rub this paste to the fried mutton pieces.

CHOKKE BUND-SOUR CABBAGE CURRY IN KASHMIRI STYLE

                                                   CHOKKE BUND

INGREDIENTS REQUIRED

1. Cabbage- 1 kg
2. Kashmiri Red Chili Powder- 2 tablespoon
3. Salt- 1 teaspoon
4. Cumin seeds- 1 tablespoon
5. Oil- 3 tablespoon
6. Asafoetida- 1 teaspoon
7. Tamarind- 25 grams
8. Fresh Kashmiri Green Chilies- 3

STEPS REQUIRED FOR THE PREPARATION

1. Chop the cabbage into large pieces.
2. Wash them under running water.
3. Remove the excess water.
4. Take a frying pan,
5. Add oil in it.
6. Add cumin seeds.
7. Add asafoetida in it.
8. Mix them well.
9. Add cabbage pieces.
10. Mix them well.
11. Cover the pan with a cover.
12. Lower the flame of the gas stove.
13. Cook for few minutes.
14. Add salt into it.
15. Mix them well.
16. Stir fry all of them together.
17. Cook  till cabbage is done.
18. Add Kashmiri red chili powder.
19. Soak tamarind in lukewarm water for 15 minutes.
20. Mash the tamarind in the same water to get pulp.
21.  Add this to the cabbage curry.
22. Mix well.
23. Serve it with rice or rotis.

ALOO BOOMBH

                                                 ALOO BOOMBH

INGREDIENTS REQUIRED

1. Potatoes- 1 kg
2. Boombh- 500 grams
3. Kashmiri Red Chili Powder- 2 tablespoon
4. Fennel powder- 1 tablespoon
5. Ginger Powder- 1 tablespoon
6. Kashmiri Veri Masala- 1 small cake
7. Cumin seeds- 1 tablespoon
8. Asafoetida- 1/2 teaspoon
9. Oil- 3 tablespoon
10. Black cardamom- 2
11. Cloves- 2
12. Salt- 2 tablespoon

STEPS REQUIRED FOR THE PREPARATION

1. Remove the skin of the potatoes with the help of the peeler.
2. Chop the boombh into large pieces.
3. Take a utensil.
4. Add water into it.
5. Boil the water.
6. Add the boombh pieces into it.
7. Soak them for an hour.
8. Rinse it thoroughly under water for three to four times.
9. Put them in a strainer in order to remove the excess water.
10. Care should be taken for not mashing the boombh pieces.
11. Chop the potatoes into big pieces.
12. Take a frying pan.
13. Add oil into it.
14. Add potatoes and deep fry them on both the sides.
15. Remove them from the oil and place them on a tissue paper in order to remove the excess oil from them.
16. Remove extra oil from the frying pan.
17. Add cumin seeds.
18. Add crushed black cardamoms.
19. Stir all of them for a few minutes.
20. Add Kashmiri red chili powder.
21. Add asafoetida into it.
22. Add 1 teaspoon of water.
23. Mix all of them very well.
24. Add the cloves into it.
25. Add potatoes into it.
26. Add boombh into it.
27. Add salt into it.
28. Stir fry them well.
29. Let all of them mix well with each other.
30. Take another utensil.
31. Add a glass of water into it.
32. Add fennel seeds into it.
33. Add ginger powder into it.
34. Add crushed black cardamoms into it.
35. Boil all of them together for few minutes.
36. Add the above contents into this gravy.
37. Cook for some time.
38. Serve it with Kashmiri rice.

FIRST RECIPE OF THE ROGHAN JOSH

                                            FIRST RECIPE OF THE ROGHAN JOSH

INGREDIENTS REQUIRED

• Mutton- 1/2 kg
• Onion- 2
• Tomato- 3
• Salt- 1 teaspoon
• Garam Masala- 4 teaspoon
• Lemon- 1
• Fresh Milk Cream- 1/4 cup
• Oil- 6 tablespoon
• Aniseed- 1 tablespoon
• Green Chilies- 7
• Ginger- 10 grams
• Garlic- 5 cloves
• Kashmiri Red Chili Powder- 2 tablespoon
• Coriander Powder- 2 tablespoon
• Coriander Leaves- 7 to 8 sprigs 
• Cumin seeds- 1 tablespoon
• Coriander seeds- 1 tablespoon
• Green cardamom- 4
• Black cardamom- 3
• Bay leaf- 3
• Nutmeg- 25 grams
• Mace- 10 grams
• Black pepper seeds- 15 grams
• Cinnamon- 10 grams

STEPS REQUIRED FOR THE PREPARATION

• Clean and wash mutton pieces under running water.
• Take a mixer grinder.
• Add aniseed into it.
• Add green chilies into it.
• Add ginger piece into it.
• Add garlic cloves into it.
• Add Kashmiri red chili powder into it.
• Add coriander powder into it.
• Add chopped onions into it.
• Add coriander leaves into it.
• Grind all of them into a fine paste.
• Pour into a bowl and place it aside.
• Boil mutton in water till they are tender.
• Take a frying pan.
• Add oil into it.
• Add cumin seeds, green cardamoms, black cardamom, cinnamon, coriander seeds, nutmeg, mace, black pepper and bay leaves in oil.
• Add chopped onions and saute them till they are pink in color.
• Add the paste prepared above in the oil.
• Add salt.
• Mix all of them together thoroughly.
• Fry well in the oil.
• Add boiled mutton.
• Mix them again.
• Prepare tomato paste.
• Add the tomato paste in it.
• Mix them thoroughly.
• Add water into it.
• Cook till oil separates from the gravy.
• Extract the juice from the lemon.
• Add lemon juice and mix well.
• Add fresh cream.
• Garnish with chopped coriander leaves.
• Serve it with rice or rotis.

KASHMIRI RAAN

                                                  KASHMIRI RAAN

INGREDIENTS REQUIRED

1. Mutton- 1 kg ( take the leg piece only)
2. Poppy seeds- 2 tablespoon
3. Dried Coconut- 1/2 cup
4. Onions- 2
5. Fresh ginger- 25 grams
6. Almonds- 25 grams
7. Cinnamon- 15 grams
8. Green Cardamoms- 7
9. Black Cardamoms- 4
10. Cloves- 5
11. Mace- 10 grams
12. Nutmeg- 10 grams
13. Kashmiri Red Chili Powder- 4 tablespoon
14. Yoghurt- 1 cup
15. Saturated Butter- 50 grams
16. Bay Leaves- 5
17. Aniseed- 3 tablespoon

STEPS REQUIRED FOR THE PREPARATION

1. Clean the leg piece properly by removing the fat and the white membranes.
2. Take a fork and pierce the meat properly with it.
3. Soak the poppy seeds and coconut in lukewarm water for an hour.
4. Grate the coconut.
5. Chop the onions.
6. Coarsely chop the ginger piece.
7. Blanch the almonds and remove the skin from them.
8. Chop the almonds.
9. Crush the black cardamoms.
10. Take a mixer grinder.
11. Add green cardamoms.
12. Add nutmeg.
13. Add cinnamon piece.
14. Add bay leaves.
15. Add aniseed.
16. Add mace.
17. Add cloves.
18. Make a smooth paste of all of them.
19. Pour the paste over the leg piece.
20. Cover the mutton with the paste.
21. Marinate it for some time.
22. Take yoghurt in a bowl.
23.   Add Kashmiri red chili powder into it.
24. Add salt.
25. Mix them thoroughly.
26. Pour it over the mutton.
27. Marinate for few more minutes.
28. Roast the mutton over the fire. Or it can be placed in an oven also.
29. Once it is done, remove it from the oven.
30. Serve it with rice or rotis.

APPLE CHUTNEY IN KASHMIRI STYLE

                                     APPLE CHUTNEY IN KASHMIRI STYLE

INGREDIENTS REQUIRED

1. Apples- 4 to 5
2. Sugar- Half cup
3. Ginger- 25 grams
4. Black salt- 1 teaspoon
5. Kashmiri Red Chili Powder- 3 tablespoon
6. Cinnamon powder- 1 teaspoon'
7. Raisins- 7 to 8
8. Vinegar- 1 tablespoon
9. Salt- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Remove the skin of the apples.
2. Remove the seeds from the apples.
3. Wash the apples under the running water.
4. Grate the ginger.
5. Take a frying pan.
6. Add apples and sugar into it.
7. There would be water released from the apples.
8. Cook till all the water is gone from the pan.
9. Add salt and black salt into it.
10. Add grated ginger into it.
11. Cook for some more time.
12. Add raisins into it.
13. Add vinegar into it.
14. Add Kashmiri red chili powder into it.
15. Mix all of them together thoroughly.
16. Cook for few more minutes.
17. Store it in a glass jar.
18. Serve it with dinner or lunch.

NAADUR ANCHAAR- LOTUS STEM PICKLE IN KASHMIRI STYLE

                       NAADUR ANCHAAR- LOTUS STEM PICKLE IN KASHMIRI STYLE

INGREDIENTS REQUIRED

1. Lotus Stems- 1 kg
2. Salt- 4 teaspoons
3. Kashmiri Red Chili Powder- 6 tablespoon
4. Turmeric Powder- 3 tablespoons
5. Mustard Powder- 4 tablespoons
6. Kashmiri Veri Masala- 3 small cakes
7. Mustard oil- 3 tablespoon 

STEPS REQUIRED FOR THE PREPARATION

1. Peel and scratch the upper layer of the lotus stems.
2. Wash them thoroughly under the running water.
3. Chop them into round slices.
4. Take a utensil.
5. Add water into it.
6. Boil the water for some time.
7. Add the slices lotus stems.
8. Boil till these pieces are half-done.
9. Remove the excess water.
10. Keep the pieces in the sun for two days.
11. Take a frying pan.
12. Add oil into it.
13. Heat it for few minutes.
14. Remove it from the gas stove.
15. Add Kashmiri red chili powder into it.
16. Add Kashmiri Veri Masala  powder.
17. Add salt into it.
18. Add mustard powder into it.
19. Add turmeric powder into it.
20. Mix all of them together.
21. Add the sun dried lotus stems into it.
22. Mix all of them together.
23. Place the pickle in a large jar.
24. Add some more oil over it.
25. Keep the jar in the sun for one week.
26. Serve it at lunch or dinner.

PUDINA DHANIA CHUTNEY

                                        PUDINA DHANIA CHUTNEY

INGREDIENTS REQUIRED

1. Fresh Mint leaves- 2 bunches
2. Fresh Coriander Leaves- 1 bunch
3. Salt- 2 teaspoons
4. Fresh Kashmiri Green chilies- 7 to 8 
5. Garlic clove- 3
6. Lemon- 1 

STEPS REQUIRED FOR THE PREPARATION

1. Wash mint and coriander leaves under the running water.
2. Remove the stalks from the fresh green chilies.
3. Wash the green chilies.
4. Take a mixer-grinder.
5. Place the mint and coriander leaves in it.
6. Add fresh green chilies.
7. Add salt into it.
8. Add garlic cloves also.
9. Extract the juice from the lemon.
10. Grind all of them together.
11. Pour the paste into a glass bowl.
12. Add lemon juice into it.
13. Mix all of them together.
14. Place the bowl in the refrigerator.
15. Serve it at lunch or dinner.

SPECIAL DOON CHETIN

                                          SPECIAL DOON CHETIN

INGREDIENTS REQUIRED

1. Walnuts- 20
2. Radish- 2
3. Kashmiri Green Chilies- 8
4. Salt- 2 teaspoon
5. Onion- 1
6. Shahi Cumin Seeds- 1 teaspoon
7. Dried Mint Leaves- 1 tablespoon
8. Fresh Green coriander leaves- 7 to 8 sprigs
9. Yoghurt- 2 cups

STEPS REQUIRED FOR THE PREPARATION

1. Wash walnuts properly under running water.
2. Grind them coarsely.
3. Place them in a big glass bowl.
4. Grind onion and green chilies together.
5. Pour into the glass bowl along with the walnuts.
6. Add salt into it.
7. Add Shahi cumin seeds into it.
8. Add chopped coriander leaves into it.
9. Add dried mint leaves into it.
10. Add yoghurt into it.
11. Mix all of them together.
12. Place the bowl in the refrigerator for a few hours.
13. Serve it at lunch or dinner.

DODH AL-PUMPKIN CHUTNEY IN KASHMIRI STYLE

                                     DODH AL-PUMPKIN CHUTNEY IN KASHMIRI STYLE

INGREDIENTS REQUIRED

1. Pumpkin- 1 kg
2. Garlic cloves- 20
3. Salt- 3 teaspoons
4. Yoghurt- 2 cups
5. Water- 2 cups
6. Shahi Cumin Seeds- 2 teaspoons
7. Raisins- 10 to 15
8. Saffron- 10 to 12 strands
9. Kashmiri Red Chili Powder- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Peel and remove the hard upper layer of the pumpkin.
2. Remove the seeds from it.
3. Chop it into big pieces.
4. Wash the pumpkin pieces under the running water.
5. Take a large frying pan.
6. Add water into it.
7. Add pumpkin pieces into the water.
8. Boil the water.
9. Add garlic along with the pumpkin pieces.
10.  Once the pumpkin pieces are tender, remove the frying pan from the gas stove.
11. Remove the water from the pieces.
12. Mash the boiled pumpkin pieces.
13. Squeeze the excess water from it.
14. Place the mashed pumpkin into the big glass bowl.
15. Add salt into it.
16. Add raisins into it.
17. Add Shahi cumin seeds into it.
18. Add saffron strands into it.
19.  Add Kashmiri red chili powder into it.
20. Mix all of them together thoroughly.
21. Keep the bowl in a refrigerator for a few hours.
22. Serve it at lunch or dinner.

GAND CHETIN IN VINEGAR

                                             GAND CHETIN IN VINEGAR

INGREDIENTS REQUIRED

• Onions- 3
• Salt- 2 teaspoons
• Kashmiri Red Chili Powder- 4 tablespoon
• Fresh Kashmiri green chilies- 3
• Fresh coriander leaves- 7 to 8 sprigs
• Shahi cumin seeds- 1 teaspoon
• Dry Mint leaves- 1 cup
• Vinegar- 1 small cup

STEPS REQUIRED FOR THE PREPARATION

• Wash onions.
• Chop the onions into fine small pieces.
• Chop green chilies into fine small pieces.
• Chop coriander leaves into fine small pieces.
• Take a big glass bowl.
• Add chopped onions and coriander leaves into it.
• Add salt into it.
• Add Shahi cumin seeds into it.
• Add dried mint leaves into it.
• Add Kashmiri red chili powder into it.
• Mix all of them together thoroughly.
• After a few minutes, add vinegar into it.
• Mix them together.
• Keep the bowl in the refrigerator for a few hours.
• Serve it at lunch or dinner.

ZERESH CHETIN- KASHMIRI BLACK CURRANTS CHUTNEY

                    ZERESH CHETIN- KASHMIRI BLACK CURRANTS CHUTNEY

INGREDIENTS REQUIRED

1. Zeresh- 2 cups
2. Tamarind-  200 grams
3. Kashmiri Red Chili Powder- 2 teaspoons
4. Shahi Cumin Seeds- 1 teaspoon
5. Salt- 2 teaspoon
6. Kashmiri Black Pepper Powder- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Wash the zeresh under running water.
2. Take a mixer grinder.
3. Place the zeresh in a glass bowl.
4. Add water into it.
5. Soak them for 30 minutes.
6. Boil some water in a utensil.
7. Add tamarind into it.
8. Take the utensil from the gas stove.
9. Let the tamarind soak in hot water for 45 minutes.
10. Prepare the tamarind pulp.
11. Add Zeresh into the grinder.
12. Add salt into it.
13. Add tamarind pulp.
14. Add the  Kashmiri red chili powder into it.
15. Add the Kashmiri black pepper powder into it.
16. Add Shahi cumin seeds.
17. Grind all of them together.
18. Pour the paste in a glass bowl.
19. Keep it in a refrigerator for a few hours.
20. Serve it at lunch or dinner.   

BUZITH NADIR CHETIN

                                               BUZITH NADIR CHETIN  

INGREDIENTS REQUIRED

• Lotus Stems- 1 kg
• Onion- 2
• Kashmiri Green Chilies- 5 to 6
• Salt- 2 teaspoons
• Tamarind- 200 grams
• Lemon- 2 

STEPS REQUIRED FOR THE PREPARATION

• Clean and wash the lotus stems under running water.
• Cut them into 3 inches long pieces.
• Chop the onions into small pieces.
• Remove the seeds from the fresh Kashmiri green chilies.
• Soak the tamarind in hot water in a glass bowl for an hour.
• Extract the juice from the lemon with the help of the extractor.
• Mix the soaked tamarind with water with the help of the hands.
• Extract the pulp from the tamarind.
• Roast the lotus stems on a gas stove. Otherwise one can place these pieces in a microwave and grill them for 10 minutes.
• Mash the lotus stem pieces with hands.
• Grind Kashmiri green chilies, onions and tamarind pulp.
• Place the paste in a glass bowl.
• Add salt into it.
• Add mashed lotus stems.
• Add lemon juice into it.
• Mix all of them together thoroughly.
• Keep the glass bowl in a refrigerator for a few hours.
• Serve it at lunch or dinner.

DOONEY MUNJ CHETIN-KASHMIRI RADISH WALNUT CHUTNEY

               DOONEY MUNJ CHETIN-KASHMIRI RADISH WALNUT CHUTNEY

INGREDIENTS REQUIRED

1. Walnuts- 2 cups
2. Fresh Kashmiri Green Chilies- 5 to 6
3. Salt- 2 teaspoons
4. Yoghurt- 6 tablespoons
5. Shahi Cumin Seeds- 1 teaspoon 

STEPS REQUIRED FOR THE PREPARATION

1. Take walnuts.
2. Remove the shells from them.
3. Soak them in water for 3 to 4 hours.
4. Take a mixer grinder.
5. Place walnuts and fresh Kashmiri green chilies.
6. Grind them together.
7. Pour the contents into the glass bowl.
8. Add salt into it.
9. Add yoghurt into it.
10. Add Shahi cumin seeds into it.
11. Mix all of them together.
12. Keep the bowl in the refrigerator for a few hours.
13. Serve it at lunch or dinner.

AALCH CHETIN- KASHMIRI SOUR CHERRY CHETIN

                              AALCH CHETIN- KASHMIRI SOUR CHERRY CHETIN


INGREDIENTS REQUIRED

• Deseeded Sour Cherries- 2 cups
• Salt- 2 teaspoon
• Kashmiri Red Chili Powder- 3 teaspoons
• Lemon- 1

STEPS REQUIRED FOR THE PREPARATION

• Take 2 cups of deseeded sour cherries. In case, these are not available, then take the cherries. Crush them with hands i  order to remove the seeds.
• Wash them thoroughly with water.
•  Take a glass bowl.
•  Place the cherries in it.
• Add salt into it.
• Add Kashmiri red chili powder into it.
• Extract the juice from the lemon.
• Add the lemon juice into the glass bowl.
• Mix all of them together thoroughly.
• Keep the glass bowl in the refrigerator for a few hours.
• Serve it at lunch or dinner.

GURDOL CHETIN- KASHMIRI PLUM CHUTNEY

                                 GURDOL CHETIN- KASHMIRI PLUM CHUTNEY


INGREDIENTS REQUIRED

• Deseeded Plums- 2 cups
• Kashmiri Red Chili Powder- 2 tablespoon
• Salt- 2 teaspoons
• Lemon- 1 

STEPS REQUIRED FOR THE PREPARATION

• Wash the plums under the running water.
• Take a mixer grinder.
• Add plums into it.
• Add salt into it.
• Add Kashmiri Red Chili powder into it.
• Grind all of them together for a few seconds.
• Pour the paste into a glass bowl.
• Extract the juice from the lemon.
• Add the juice into the glass bowl.
• Keep it in a refrigerator for a few hours.
• Serve it at lunch or dinner.

ANARDAN CHETIN-POMEGRANATE CHUTNEY

                            ANARDAN CHETIN-POMEGRANATE CHUTNEY


INGREDIENTS REQUIRED

• Pomegranate Seeds- 2 cups
• Salt- 2 teaspoons
• Kashmiri Red Chili Powder- 3 tablespoon
• Garlic cloves- 3
• Lemon- 1

STEPS REQUIRED FOR THE PREPARATION

1. Wash the seeds of pomegranate under running water.
2. Pour them in a blender.
3. Add salt into it.
4. Add Kashmiri red chili powder into it.
5. Add garlic cloves into it.
6. Blend all of them together.
7. Pour the paste from the blender  into the glass bowl.
8. Extract the juice from the lemon.
9. Add the juice into the chutney.
10. Keep the bowl in the refrigerator.
11. Serve it at lunch or dinner.

MAGGI NOODLES WITH KASHMIRI VERI MASALA

                                    MAGGI NOODLES WITH KASHMIRI VERI MASALA

INGREDIENTS REQUIRED

1) Maggi Noodles- 1 packet
2) Kashmiri Veri Masala- 1 round cake
3) Oil-3 tablespoon
4) Salt- 1 teaspoon
5) Onion- 1
6) Dried Tomato slices- 6
7) Garlic- 5 cloves
8) Coriander Leaves- 3 to 4 sprigs
9) Water-2 glasses

STEPS FOR PREPARATION

1) Take a large frying pan.
2) Place it on a gas stove.
3) Switch on the gas burner.
4) Add oil into the pan.
5) Take the packet of noodles.
6) Break noodles into 4 pieces.
7) Fry for few minutes till the noodles acquire light brown color.
8) Lower down the gas burner.
9) Take out the noodles and place on them on a tissue paper to remove the excess of the oil from them.
10) Chop onions.
11) Add them into the frying pan.
12) Sauté them for some time till they acquire pink color and are translucent.
13) Make powder from the dried tomato slices.
14) Add them to the onions and mix thoroughly.
15) Add Kashmiri Veri Masala now.
16) Mix them again.
17) Add salt.
18) Add chopped pieces of garlic cloves and mix them thoroughly.
19) Add water to the above contents.
20) Let the water boil for some time.
21) Add the fried noodles into it.
22) Mix them thoroughly without breaking the noodles.
23) Garnish with chopped coriander leaves.

HUKH SYEUN INSTANT NOODLES

                                             HUKH SYEUN INSTANT NOODLES


INGREDIENTS REQUIRED

1) Hukh Syeun- 2 cups
2) Instant Noodles- 2 packets
3) Oil- 3 teaspoons
4) Garlic cloves- 5
5) Kashmiri Veri Masala- 1 round cake
6) Salt- 1 teaspoon
7) Fresh Coriander leaves- 5 to 6 sprigs
8) Kashmiri Dried Tomato Slices-5
9) Onion- 1
10) Water- 4 cups




STEPS REQUIRED FOR THE PREPARATION

1) Take a large frying pan.
2) Add oil into it.
3) Make four pieces of instant noodles.
4) Fry them in the oil till they acquire light brown color.
5) Boil some water in a utensil.
6) Add Hukh Syeun into the water.
7) Soak them for 10 minutes.
8) Wash them thoroughly under the running water.
9) Add them into the noodles in the frying pan.
10) Add the Kashmiri Veri Masala.
11) Add salt.
12) Mix them thoroughly.
13) Add water to it.
14) Make powder from the dried tomato slices.
15) Add the powder to get the rich red color.
16) Let them boil well in the water.
17) Garnish with fresh coriander leaves.
18) Serve it in a plate.

TALITH MUJI CHETIN

                                                    TALITH MUJI CHETIN


INGREDIENTS REQUIRED

1. Radish- 2
2. Kashmiri Red Chili Powder- 3 tablespoon
3. Salt- 2 teaspoon
4. Cumin Seeds- 1 teaspoon
5. Walnuts- 10 to 12
6. Ginger powder- 1/2 teaspoon
7. Oil- 4 tablespoon

STEPS REQUIRED FOR THE PREPARATION

1. Remove the leaves from the radish tubers.
2. Peel the upper layer of the radishes.
3. Grate the radishes.
4. Take a large frying pan.
5. Add oil into it.
6. Add cumin seeds.
7. Let the crackle for some time.
8. Add grated radishes.
9. Fry them for some time till the oil is separated from the radishes.
10. Add salt into it.
11. Add Kashmiri red chili powder.
12. Add the ginger powder.
13. Mix them thoroughly.
14.  Crush the walnuts coarsely.
15. Add the crushed walnuts into the frying pan.
16. Fry all of them together for few minutes.
17. Remove the chutney from the pan into a glass bowl.
18. Serve it at lunch or dinner.

RAJOUN MUJI CHETIN

                                                  RAJOUN MUJI CHETIN

INGREDIENTS REQUIRED

1. Radish- 3
2. Kashmiri Red Chili Powder- 1 teaspoon
3. Salt- 1 teaspoon
4. Cumin seeds- 2 teaspoons
5. Kashmiri Green Chili- 2
6. Fresh Coriander leaves- 5 sprigs
7. Yogurt- 6 tablespoons
8. Shahi Cumin Seeds- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Clean the radishes.
2. Wash them under running water.
3. Grate the radish.
4. Take a glass bowl.
5. Add the grated radish into it.
6. Add salt into it.
7. Add Kashmiri Red Chili powder into it.
8. Add cumin seeds into it.
9. Chop the Kashmiri green chilies into fine pieces.
10. Add the chopped green chilies into the glass bowl.
11. Crush the Shahi cumin seeds.
12. Add the Shahi cumin seed powder into the glass bowl.
13. Mix all of them thoroughly.
14. Chop the fresh coriander leaves.
15. Sprinkle the chopped coriander leaves over the chetin.
16. Keep the bowl in the refrigerator for a few hours.
17. Serve it at lunch or dinner.

MUJI PUTER CHETIN WITH FRESH RED CHILLIES

                            MUJI PUTER CHETIN WITH FRESH RED CHILLIES



INGREDIENTS REQUIRED

1. Radish with leaves- 4
2. Fresh Kashmiri Red Chilies- 7 to 8
3. Salt- 2 teaspoon
4. Lemon- 1

STEPS REQUIRED FOR THE PREPARATION

1. Wash the radishes under the running water.
2. Chop the tuber and leaves into fine little pieces.
3. Take a glass bowl.
4. Add chopped radish pieces into it.
5. Add salt into it.
6. Make a paste of fresh Kashmiri Red Chilies.
7. Extract the juice from the lemon with the help of the extractor.
8. Add the lemon juice to the mixture of radish pieces and chili paste.
9. Mix them thoroughly.
10. Keep the bowl in the refrigerator for a few hours.
11. Serve it at lunch or dinner. 

MUJI PUTER CHETIN

                                                  MUJI PUTER CHETIN


INGREDIENTS REQUIRED

• Radish (with leaves)  - 5
• Kashmiri Red Chili Powder- 6 teaspoons
• Salt- 1 teaspoon
• Lemon- 1

STEPS REQUIRED FOR THE PREPARATION

• Wash the radishes under running water.
• Clean them with a dry cloth.
• Chop them into very fine pieces.
• Add Kashmiri Red Chili Powder.
• Add salt into it.
• Mix them thoroughly.
• Extract the juice from lemon.
• Add the lemon juice to the chopped radish pieces.
• Keep the bowl in a refrigerator.
• Serve it at lunch or dinner.

DRY KASHMIRI RED CHILI CHETIN

                                      WHOLE AND DRY KASHMIRI RED CHILI CHETIN 

INGREDIENTS REQUIRED

1. Whole and dried Kashmiri Red Chilies- 7 to 8
2. Salt- 2 teaspoons
3. Lemon- 2 
4. Yogurt- 3 tablespoon 

STEPS REQUIRED FOR THE PREPARATION

1. Remove the dried stalks from the Kashmiri Red Chilies.
2. Wash them under running water.
3. Take a small glass bowl.
4. Add the whole and dried Kashmiri Red Chilies.
5. Add water into it.
6. Soak them for an hour.
7. Take a blender.
8. Add soaked chilies into the blender.
9. Add salt into it.
10. Blend them together.
11. Take a glass bowl.
12. Add the paste of the chilies.
13. Extract the juice from the lemons.
14. Add to the green chili paste.
15. Add yogurt.
16. Mix them thoroughly.
17. Keep the bowl in the refrigerator for a few hours.
18. Serve it at lunch or dinner.

MERSTCHWANGAN CHETIN-KASHMIRI GREEN CHILI CHUTNEY

                   MERSTCHWANGAN CHETIN-KASHMIRI GREEN CHILI CHUTNEY


INGREDIENTS REQUIRED

1. Kashmiri green chilies- 7 to 10
2. Salt- 2 teaspoon
3. Lemon- 1

STEPS REQUIRED FOR THE PREPARATION

1. Remove the green stalks from the green chilies.
2. Wash them running water.
3. Take a blender.
4. Add green chilies into it.
5. Add salt into it.
6. Blend them together.
7. Take a glass bowl.
8. Add the paste of the green chilies into it.
9. Extract the juice from the lemon.
10. Add lemon juice to the green chili paste.
11. Keep it in a refrigerator for a few hours.
12. Serve it at lunch or dinner.

POWDERED PUDINA CHETIN

                                                  POWDERED PUDINA CHETIN 


INGREDIENTS REQUIRED

• Dry Mint Leaves Powder- 3 tablespoon
• Yogurt- 4 tablespoon
• Salt- 2 teaspoons
• Kashmiri Red Chili Powder- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

• Take a blender.
• Add dry mint leaves powder into.
• Add salt.
• Add Kashmiri Red Chili powder.
• Blend them together.
• Pour the contents into a glass bowl.
• Add yogurt into it.
• Mix them thoroughly.
• Keep in a refrigerator for a few hours.
• Serve it at lunch or dinner.

PUDINA CHETIN- KASHMIRI MINT LEAVES CHUTNEY

                           PUDINA CHETIN- KASHMIRI MINT LEAVES CHUTNEY


INGREDIENTS REQUIRED

1. Mint leaves- 1 bunch
2. Salt- 1 teaspoon
3. Yogurt- 6 tablespoon
4. Kashmiri Red Chili Powder- 1 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Clean the mint leaves.
2. Wash them under running water.
3. Take a blender.
4. Add mint leaves into it.
5. Add salt.
6. Add Kashmiri Red Chili Powder.
7. Blend all of them together.
8. Take a glass bowl.
9. Add the contents into it.
10. Add yogurt into it.
11. Mix them thoroughly.
12. Keep it in a refrigerator for a few hours.
13. Serve it with lunch or dinner.  

DOONEY CHETIN

                                                   DOONEY CHETIN


INGREDIENTS REQUIRED

1. Walnuts- 1/2 cup
2. Salt
3. Kashmiri Green Chilies- 4 to 6
4. Yogurt- 1 cup
5. Cumin Seeds- 1/2 teaspoon

STEPS REQUIRED FOR THE PREPARATION

1. Remove the green stalks from the chilies.
2. Take a grinder.
3. Add walnuts into it.
4. Add salt into it.
5. Add cumin seeds.
6. Add Kashmiri green chilies.
7. Grind them thoroughly.
8. Remove the paste into a glass bowl.
9. Add yogurt to it.
10. Keep it in a refrigerator for a few hours.
11. Serve it with lunch or dinner.

Sometimes we can add a few mint leaves also into the chutney.

DOONEY SANGTER PUDINA CHUTNEY

                                  DOONEY SANGTER PUDINA CHUTNEY


INGREDIENTS REQUIRED

1. Mint leaves-  1 bunch
2. Walnuts- 10
3. Orange- 1
4. Whole and dried Kashmiri Red Chilies- 15 
5. Salt 

STEPS REQUIRED FOR THE PREPARATION

1. Clean the mint leaves.
2. Wash the mint leaves under the running water.
3. Wash walnuts, whole and dried Kashmiri red chilies.
4. Remove the peel from the orange.
5. Remove the white fiber from the peel.
6. Wash it under running water.
7. Put all the contents in the grinder.
8. Add salt.
9. Grind all of them together.
10. Serve it at lunch or dinner.

MUNJ CHETIN-RADISH CHUTNEY

                                            MUNJ CHETIN-RADISH CHUTNEY


INGREDIENTS REQUIRED

• Radish- 3
• Kashmiri Red Chili Powder- 2 teaspoon
• Salt- 1 teaspoon
• Yoghurt- 4 tablespoons

STEPS REQUIRED FOR THE PREPARATION

1. Grate the radishes.
2. Place them in the glass bowl.
3. Add salt to it.
4. Add Kashmiri red chili powder.
5. Add the yoghurt to the contents.
6. Mix all of them thoroughly.
7. Keep in the refrigerator for a few hours.
8. Serve it at lunch or dinner.

INSTANT MIXED VEGETABLE CHETIN

                    INSTANT MIXED VEGETABLE CHETIN

INGREDIENTS REQUIRED

1. Onions- 3
2. Radish-  3
3. Cabbage- 6 to 7 leaves
4. Cucumber- 2
5. Celery- 1
6. Parsley- 1
7. Lettuce- 1
8. Spinach- Few leaves
9. Kashmiri Red Chili powder- 3 tablespoon
10. Salt- 2 tablespoon
11. Vinegar- 2 tablespoons or Lemons- 3

STEPS FOR PREPARATION 

1. Chop onions into small pieces.
2. Place the chopped pieces into a big glass container.
3. Grate the radishes and cucumbers.
4. Pour them into the same glass container along with the onions.
5. Chop cabbage leaves into small pieces.
6. Chop the leaves of celery, parsley, lettuce and spinach into small pieces.
7. Place all of them in the glass container.
8. Add salt.
9. Add Kashmiri red chili powder.
10. Add either vinegar or juice of the lemons.
11. Mix all of them thoroughly.
12. Place the glass bowl in the refrigerator.
13. Serve it with lunch or dinner.

RADISH CHUTNEY- MOOLI CHETIN

                                           RADISH CHUTNEY- MOOLI CHETIN


INGREDIENTS REQUIRED

1. Radish- 2
2. Kashmiri Red Chili Powder- 3 tablespoon
3. Salt- 2 teaspoon
4. Lemons- 2

STEPS REQUIRED FOR THE PREPARATION

1. Chop radishes into small pieces.
2. Take a medium sized glass bowl.
3. Add chopped radishes into the bowl.
4. Add Kashmiri red chili powder to it.
5. Add salt to it.
6. Mix them thoroughly.
7. Extract juice from the lemons with the help of juice extractor.
8. Add to the contents in the bowl.
9. Mix them once again.
10. Place the bowl in the refrigerator.
11. Serve it at lunch or dinner.

ONION CHUTNEY

                     ONION CHUTNEY- GAAD CHETIN

INGREDIENTS REQUIRED

1. Onions- 3
2. Kashmiri Red Chili Powder- 4 tablespoons
3. Salt- 2 teaspoons
4. Lemon-2

STEPS REQUIRED FOR PREPARATION

1. Chop onions into small pieces.
2. Place them in a medium sized glass bowl.
3. Add Kashmiri red chili powder to it.
4. Add salt.
5. Mix all of them thoroughly.
6. Extract juice from lemons with the help of juice extractor.
7. Mix them again.
8. Place the container in the refrigerator for a few hours.
9. Serve with lunch or dinner.