{"id":7464,"date":"2015-11-04T09:04:41","date_gmt":"2015-11-04T09:04:41","guid":{"rendered":"http:\/\/www.kashmirhills.com\/?page_id=7464"},"modified":"2015-11-04T09:04:41","modified_gmt":"2015-11-04T09:04:41","slug":"muji-chetein-recipe","status":"publish","type":"post","link":"http:\/\/emaven.co.in\/kashmir-hill\/muji-chetein-recipe\/","title":{"rendered":"Muji Chetein Recipe"},"content":{"rendered":"

\nThis 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.\n<\/p>\n

Use Ingredients<\/h2>\n

1. Radishes without leaves – 1\/4 kg
\n2. Curd – 1 cup
\n3. Red Chili Powder – 1\/2 tsp
\n4. Salt – 1\/2 tsp
\n5. Sugar – 1\/2 tsp
\n6. Caraway Seeds – a pinch
\n7. Green Chilies – 3 nos<\/p>\n

Preparation<\/h2>\n
    \n
  1. Wash the Radishes. Cut off their Green tops, thin roots and side rootlets. Then wash these with a light solution of Potassium Permanganate. Grate these by means of a Grater (H–‘Kadu Kash’).<\/li>\n

    <\/p>\n

  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.<\/li>\n

    <\/p>\n<\/ol>\n

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