Posted by sakooter Dec - 8 - 2011 Comments Off on Harrisa
Harissa is somewhat hard to describe. It’s basically meat (mutton) cooked for a long time and then pulled off the bone. This very soft meat is then mixed with some uncooked rice, water, and spices. The mixture is stirred and stirred until it becomes mushy and smooth. To serve, hot Read More ...
Posted by sakooter Dec - 8 - 2011 Comments Off on Pambach
fresh lotus seeds
Posted by sakooter Dec - 8 - 2011 Comments Off on Girda / Tchot
Girda or Tchot refers to the bread made in tandoor – which is generally the breakfast for most Kashmiris accompanied with Noon-chai.
Posted by sakooter Dec - 8 - 2011 Comments Off on Halwa – Paratha
street food – very large parathas envelope the yellow sweet halwa. Often sold outside masjids and astaans in Kashmir.
Posted by sakooter Dec - 8 - 2011 Comments Off on Mawal
used to add color to food – one adds them in boiled water for a few minutes.This imparts a deep red color to food.
Posted by sakooter Dec - 8 - 2011 Comments Off on Sheermal
Another kashmiri bread that can stay for long periods of time – salty as most kashmir breads are. There are various kinds of sheermal and certain places are famous for their sheermal as being fresh and crisp.
Posted by sakooter Dec - 8 - 2011 Comments Off on Bakirkhani
Kashmiri bread more like puff pastry – often served with kahwa.
Posted by sakooter Dec - 8 - 2011 Comments Off on Ziyur
Zeera or Cumin seeds
Posted by sakooter Dec - 8 - 2011 Comments Off on Baidiyan
– saunf or fennel seeds in english.
Posted by sakooter Dec - 7 - 2011 Comments Off on Bum Tchunt
Bam Tchoont – Quince Apple