Winter dishes in Maqbuza valley

Winter dishes in Maqbuza valley

Before the severe winter, this season in Kashmir is called "Hard", which we call autumn. In this season, the leaves tumble from the trees. Instead of the green Kashmir, the landscape is like the colors of the sunset, with trees with dry leaves everywhere. It looks like

This colorful autumn is hardly seen in any other region which is seen in Kashmir.

The leaves of various types of trees including mulberry, white, poplar, mulberry, walnut, apple, apricot, pine, pine, and poplar turn yellow, red, gold, orange and yellow in this season, while the green grassy land. It also turns brown when dry.

It seems that a yellow carpet has been spread in place of the green carpet.

In this season, the night starts to get cold and the day feels colder. It feels quite a bit better to sit in the sun. With the beginning of November, autumn turns into a cold season. It becomes

The entire valley looks like a longing Vyas because of the dark trees.

When the scene of an intangible Yasit is in front of you, your health also feels tired. In such a quiet season, even the birds reduce their chirping.

Even the animals migrate to the warmer regions like mountain nomadic tribes, so the lines of smoke coming out from the chimneys of the houses in the valley deepen the feeling of this migration.

In this season, the best friend of Kashmiris is their kangaroo and their special winter dress "fern". Fewer varieties of vegetables can withstand the severity of this weather.

So, to get their favorite vegetables in this cold season, Kashmiris use their traditional method and use their favorite vegetables even in extreme cold. In summer, Kashmiris dry seasonal vegetables in the sun. Pumpkin, ghee, bitter gourd, tomatoes, chilies, greens, etc. are included.

In winter, these dry vegetables are cooked with traditional methods. Apart from this, Kashmiris also skillfully dry meat and fish, which are eaten with great enthusiasm and passion in this cold season. These dry vegetables are universally empty. That is, they are made with simple meat, they are made with meat, fish, or with pulses.

Kashmiris eat mung dal and red bean (Rajma) with great gusto. Dry brinjals that are sliced ​​and cooked in mung dal have a unique taste, so dry ghee and pumpkin with or without meat. It is cooked.

It tastes good both ways. Likewise, dry tomatoes and onions have their own flavor with hot chili spices.

In this season, both fresh and dried fish are used more to keep the body warm and strong.

Kashmiris cook fish in numerous ways with nidru (lily nilu fur stalks), white radish, and Kashmiri greens, and also eat fresh or dried fish. It is also eaten fried and made into a chutney.

Due to the abundance of rivers, springs, lakes, and streams, Kashmiris use fish as much as meat in winter.

Apart from this, a special dish is cooked by mixing fresh pumpkin with curd and its special name is "Doo D All".

It is also eaten as a curry and used as a raita.

Since it is necessary to keep the body warm in this season, therefore they teach "Kashmiri" Hind ". It is a vegetable with a very warming effect. It is also called "Kahu" or "Kasni" in Punjab.

This isolation gives the taste of Qayamat even when cooked. Its taste becomes even more intense with meat. Sri Pai is used especially by Kashmiris in winter.

Very few vegetables are eaten in summer. In rural areas like Afghanistan, Tajikistan and Central Asian states in Kashmir, the consumption of cow and ox meat and meat is common, by eating which these people fight the winter. Meat is an essential element in Kashmiri curry whether it is vegetarian or not.

That is why Kashmiri meat is cooked with milk, curd, and vegetables.

Like Afghans, Tajiks, and Uzbeks, Kashmiris also like the fatty meat of sheep, probably because of these winters.

Pulau is also used in winter, like in Afghanistan, Tajikistan, and Central Asian states, it is cooked in venison with rice, almonds, walnuts, cashews, raisins, and malt flakes.

Apart from all these, if "Harisa" is not mentioned, the article remains incomplete.

Harisa is one of the favorite foods of Kashmiris. It is eaten hot due to its nutritional value. It also has a warming effect on its own. It is also used with mutton kebabs. Due to the winters, goats are used in Kashmir. Mutton or venison is often used instead.

Chicken is used by sick people, but now since fast food has become common, the fate of chicken has also opened.

Apart from this, the demand for "Ndoor" (blue fireknell sticks) pakoras and paneer pakodas also increases in winter.

In common hotels, these teas are more commonly used, especially sweet tea. All of them have their own place. If bread is eaten with butter, heat is automatically generated in the body.

Drinking Satwa Kashmiri tea is also a pure Kashmiri style, which has a different taste. In every house, whether rich or poor, there is a Samovar full of Kashmiri tea prepared all day long. If you are wearing a cup of hot tea in your hand and wearing a cup of hot tea, inside which a hot sangria is giving you a warm feeling, then you can fight the severe cold i.e. "Wind" well by covering it with a blanket. Rivers and lakes freeze from cold and the entire valley freezes, so this food and diet are very important to survive.