|
Home | Make A Donation | Become A Member | Culture and Heritage | Contact Us |
| Kashmiri Cuisine | |
| Index | |
 |
|
| Introduction | |
|
|
| A Kashmiri Kitchen | |
|
|
| Service and Mode of Eating | |
|
|
| Traditions in the Eating ... | |
|
|
| Spices and Condiments | |
|
|
| Kashmiri Recipes | |
|
|
De Leij: Culinary Art of Kashmir
RECIPE NO. 111
'Muji Chetein'
(E-Raw grated Radishes with Curd etc., H-'Muli ka Rayita')
This is a Side Dish and serves as an appetizer. It is served in Big Dinners, and also used in Domestic Meals. White Round Radishes are generally used. Sometimes Long or Red varieties are also used.
| 1. Radishes without leaves | 1/4 kg |
| 2. Curd | 1 cup |
| 3. Red Chili Powder | 1/2 tsp |
| 4. Salt | 1/2 tsp |
| 5. Sugar | 1/2 tsp |
| 6. Caraway Seeds | a pinch |
| 7. Green Chilies | 3 nos |
2. With a spoon mix the grated Radishes with the Curd, Red Chilies, Salt, Sugar and Caraway Seeds, in a steel or glass Service Bowl, and garnish with washed and finely chopped Green Chilies after slitting these and removing seeds. Usually a tablespoon of this 'Rayita' is served to each person in a Dinner.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Home | Copyrights | Disclaimer | Privacy Statement | Credits | Links | Contact Us | COPYRIGHTS © Kashmiri Overseas Association, Inc. (KOA) 2007-2010. All Rights Reserved. |