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.