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.