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.