Translations:Kashmiri cuisine/77/en: Difference between revisions

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Message definition (Kashmiri cuisine)
* ''Zamut Dodh'', plain homemade yoghurt.
* ''Muj Chetein'', translates to radish in yoghurt. A unique blend of grated radish and yoghurt, seasoned with a pinch of roasted cumin. The Kashmiri version of the quintessential ''raita''.
*  ''Doon muj chetein'', walnut-radish raita.
*  ''Zeresht Chetein'', Barberry.
*  ''Anardan Chetein'', prepared with dried pomegranate seeds (called ''anardana'') along with coriander and mint leaves.
*  ''Zirish Chetein''. Blackcurrants.
*  ''Aelchi Chetein'', sour cherries with a bit of salt.
*  ''Gordoul Chetein'', sour plum chutney.
*  ''Pudna Chetein/Buran'', a light chutney made out of green chillies and fresh mint.
*  ''Ruwangun Chetein'', tomatoes sautéed with green chillies and oil, until most of their juices evaporate.
*  ''Ruwangun Haech Chetein'', sun-dried tomato chutney.
*  ''Martswangun Chetein'', green chilli chutney ground in a mortar.
*  ''Rohani Chetin'', garlic chutney with red chilies.
*  ''Kishmish Chetein'', condimented sauce of raisins.
*  ''Chounth Ta Danival Chetein'', apple and coriander chutney.
*  ''Aloo Bukhar Chetein'', made with fresh plums, onions, sugar, lime juice and spices.
*  ''Muj Chetein'' (variation), sautéed grated radish in mustard oil.
*  ''Buzith Nadir Chetein'', roasted lotus stem chutney.
*  ''Buza/Foata Vangan'', roasted/boiled and mashed brinjals mixed with curd.
*  ''Dodh Al/Al Raita'', bottle Gourd in yoghurt.
  • Zamut Dodh, plain homemade yoghurt.
  • Muj Chetein, translates to radish in yoghurt. A unique blend of grated radish and yoghurt, seasoned with a pinch of roasted cumin. The Kashmiri version of the quintessential raita.
  • Doon muj chetein, walnut-radish raita.
  • Zeresht Chetein, Barberry.
  • Anardan Chetein, prepared with dried pomegranate seeds (called anardana) along with coriander and mint leaves.
  • Zirish Chetein. Blackcurrants.
  • Aelchi Chetein, sour cherries with a bit of salt.
  • Gordoul Chetein, sour plum chutney.
  • Pudna Chetein/Buran, a light chutney made out of green chillies and fresh mint.
  • Ruwangun Chetein, tomatoes sautéed with green chillies and oil, until most of their juices evaporate.
  • Ruwangun Haech Chetein, sun-dried tomato chutney.
  • Martswangun Chetein, green chilli chutney ground in a mortar.
  • Rohani Chetin, garlic chutney with red chilies.
  • Kishmish Chetein, condimented sauce of raisins.
  • Chounth Ta Danival Chetein, apple and coriander chutney.
  • Aloo Bukhar Chetein, made with fresh plums, onions, sugar, lime juice and spices.
  • Muj Chetein (variation), sautéed grated radish in mustard oil.
  • Buzith Nadir Chetein, roasted lotus stem chutney.
  • Buza/Foata Vangan, roasted/boiled and mashed brinjals mixed with curd.
  • Dodh Al/Al Raita, bottle Gourd in yoghurt.
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