Lyodur Tschaman, Kashmiri Girda and Mujh Chetin

Ingredients

• 3 cup Maida (also known as all-purpose flour)
• 2 tsp Active Dry Yeast
• 1 tsp Sugar (to activate the yeast)
• 0.5 cup Warm Water (around 110°F / 43°C)
• 1 cup Warm Milk (around 110°F / 43°C)
• 0.25 cup Curd (whisked until smooth)
• 3 tbsp Ghee (melted, divided)
• 1 tsp Salt
• 2 tbsp Poppy Seeds (for topping)
• 2 tbsp Milk (for milk wash)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
   • Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3. 3

   First Proofing

   • Lightly grease a large bowl with a little ghee or oil.
   • Place the kneaded dough in the bowl, turning it once to coat the top.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.

Ingredients

• 250 g Radish (about 2 medium-sized, peeled and finely grated)
• 1 cup Curd (thick, full-fat, whisked until smooth)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 2 tbsp Coriander Leaves (fresh, finely chopped)
• 0.75 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)

Instructions

1. 1

   Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.

2. 2

   Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.

3. 3

   Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.

4. 4

   Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.

5. 5

   Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.