Thursday, October 1, 2015

Muji Kael

A vegetarian Kashmiri pandit cuisine

Khatti Mooli


Muji Kael




Radish(  fresh nd sweet ) 500gms
Fennel powder 2-3 tsp
sounth powder 1 tsp
Ajwain 1/2 tsp
Black cardamom 1tsp
cloves 2
asfeotida pinch
mango powder 1/2 tsp
Kashmiri red chilli powder 1 tsp


Peel and cut radish in strips. Soak in water so that they remain soft.

Heat the oil in wok till smokey. Fry radish pieces.

Remove in keep aside.

In another wok add 1/2 ladle oil. Add asafetida and  Add cumin seeds and crackle.

Crush cloves and black cardamom and add to cumin seeds.

Add red chilli powder and  2-3 tbsp water and stir so that the colour get extracted.
Add fried radish and stir. Add fennel, ginger powder, mango powder and carrom seeds  and salt.

Add small amount of water so that spices do
not burn. Stir till oil separates. Serve with rice.

Remember always take sweet taste Radish.

Bun tikki

Old times never get fade from over memory We remember them a lot and crave for that non branded  street foods which we have  relished...