Tasty Masty Foods

Since the onset of the  Covid-19, there is a lot more confusion on whether to eat the sacrificed meat of Bakrid or not as some believe that meat can transmit the corona virus and some oppose the theory. The good news is that there is no evidence as on date that proves the virus spreads through meat consumption. But, yes, this time we might need to take extra care while handling the meat from slaughtering to cutting to distribution to consumption to storing for future use. So what do we do to maintain hygiene and store qurbani meat afresh for months together. Wash the sacrificing animal thoroughly, preferably the neck and claws, using soap or detergent. Sharpen the slaughtering blades and dip in vinegar or dettol liquid for sometime to disinfect. All People busy in offering the qurbani (sacrifice) of the animal, espacially the butcher need to wear masks to stop the spread of virus through unwanted coughing or sneezing. Usually every home offers a sacrifice of the animal and since ev

Black chickpeas commonly know as Kala chana  and Garbanzo beans in US. Kala chana is a dark brown coloured variety, cultivated mainly in indian sub continent and some other parts of the world too. kala chana has two varieties — desi and kabuli. While the desi variety comprises of darker smaller seeds with a rough outer covering, the ‘kabuli’ variety are big light-coloured beans with a smoother coat. It is an amazing legume, having role in many Indian dishes and is part of salads and recipes of some other countries as well In kashmir kala chana is boiled and cooked making it a lovable road side dry meals wrapped in a lavasa (local tandoori soft and thin roti) with a mouth watering chutney, commonly known as "Masala Tchot". Although Masala Tchot is prepared from other legumes also such as black turtle beans "wari mutth" and "Kabuli white chana". You can hardly resist at the first sight and fall in love with the taste after having a bite. Health benefi

Sooji ka halwa, "farmula 1: 1: 1", made in a traditional kashmiri style. Introduction Semolina is a type of coarse flour made from the dried endosperm part of durum wheat. Durum wheat is known as semolina when grounded into coarse flour, used worldwide in bread, pasta, porridge, desert and as a breakfast item. This flour is dark golden in color when compared with all-purpose flour. Semolina is a famous ingredient of pasta in Italy. The main reason people prefer semolina for pasta-making is that it is extremely high in gluten, which helps keep the shape of pasta during cooking. Semolina is a staple food in some african countries where it is  boiled in water and eaten with soups or stews. Couscous, is a common food in other parts of Africa and in some other parts of the world. Uses Suji is used in making many lovely recipes like pasta, puddings, cereals and couscous. Suji is used for batters and as an important ingredient of many recipes. Semolina or Rava is use

Introduction "Gaad" means fish in kashmiri language. Eating Healthy and eating tasty is our promise to you. Kasmirys are fond of non-veg foods and fish is a royal dish appreciated and relished everytime. When it is fish in the meals,you can hardly resist, particularly when made in a traditional kashmiri style. The moment you talk about fish as a dish, my taste buds start activating and anticipating the flavouring beauty. Fish is a wonderful aquatic animal which garnishes my kitchen menu quiet often. Eat it fried,roasted or eat it cooked,everytime it is gonna make your day. Kashmiri stream fishes like local kashir gaad, the brown or Rainbow trouts, the Salmon found in Running water and lakes or the cultivated ones in fish farms particularly Trouts offer a wide range of tastes. Some fishes are with bone and some boneless and the taste too varies. Depending upon their habitats from fresh water to running water to farms to lakes, the taste too varies accordingly. More the oxyg

Seoutt and Namkeen tea (Sheer chai)-traditional recipe of kashmir. kashmir is richer in traditional food habits and visitors from all around the world fall in love with our eating tastes. There has been immense assistance from my sister Anjum Fayaz who is an  advocate by profession, having an excellant niche for food twists. I challenge nobody has touched or shared the traditional recipe of seoutt on any google platform till date. Seoutt is coarse roasted grinded flour of either corn or rice which makes the traditional food heritage of kashmir richer. Seoutt is an essential part of namkeen tea still available in rural viallges. Although the recipe is at extinction if not revived. Seoutt and Namkeen tea is a perfect combination of taste and flavour and it guarentees to refresh your mood. Nowaday's it is specially being served to guests along with namkeen tea to add to  their nostalgia. There are many traditional dishes or their recipes which are extinct cutrently and Seoutt be

Mother's experties and my hungry tummy is a perfect combination. Sharing my mother's favourite recipe,an immune booster with an awesome taste and a healthy twist. Theme of my recipe Lot has been talked,written and read about Lotus so far but eating it the way it pleases every taste bud,shall be the crux of my subject today. A little introduction of the Lotus Plant"Nadroo". LOTUS flower is the National Flower of India. Lotus plant commonly known as,Kamal Kakdi in whole India and "Nadroo" in kashmiri lang uage which grows mainly in Dal Lake Srinagar and Wular Lake Bandipora,  comprising of tiny roots rhizomes and the long stem submerged beneath the  water and the green leaves and Pink, Voilet,red or white flowers above the water. How Nadroo adds value to our health? The edible stem has lot of medicinal values,containing lot of minerals and vitamins such as Vitamin-C (anti-oxidant and immunomodulator), Zinc,Magnesium,Pottasium and moreover abundant fibers