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Milk Based Food Specialties of Kashmir Mohammad Ashraf Paul

Milk Based Food Specialties of Kashmir Mohammad Ashraf Paul

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The article describes the comprehensive details of some traditional foood products of Kashmir incorporating milk and/or milk products in various forms.
The article describes the comprehensive details of some traditional foood products of Kashmir incorporating milk and/or milk products in various forms.

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Categories:Types, Research, Science
Published by: Mohammad Ashraf Paul on Jun 18, 2009
Copyright:Attribution Non-commercial

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08/26/2010

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Milk Based Food Specialties of Kashmir
Mohammad Ashraf Pal
 
Corresponding author: e-mail address: palashraf@gmail.comPhone: 0194-2262215 (O)0194-2300871 (R) 09858336944 (Cell)
 
Milk Based Food Specialties of Kashmir
Mohammad Ashraf Pal
Milk has since ages been an integral part of the diet of the majority of the peoplein Kashmir. A routine diet comprised the staple food like rice and other cereals made into porridge or flour and transformed into bread, vegetables, meat, poultry lots of spices andcondiments and unlimited milk. Milk in Kashmir is referred to by many of its adjectivaldescriptions like
 Dodhe Rehmat 
,
 Dodhe Barket 
,
 Dodhe Noor 
etc. and constitutes soimportant an economical, cultural and social element that it may well be one of theunique local Jungian archetype in its collective existence.Milk and milk products along with meat, poultry, fish and other food products have been molded, transformed and designed by glutinous Kashmiri genius into so manynuances and varieties that their reputation and renown has spread over the entire world.In recent times the food expositions held in some major cities of India, Europe, MiddleEast and North America portrayed the
 Kashmiri Wazwan
and the response exhibited bythe participants was overwhelming and the quality and flavour of such products wasinvariably stated to be irresistable and exotic. There has been a complex history of cultural exchange in Kashmir as a result of the influence of various rulers whorepresented a varied cultural origin. However, without resorting to the plagiarism and inthe absence of any conspicuous cultural traceability, some exclusively Kashmiri milk  based specialties which are a symbolic representation of the local culture are presented inthis paper for documentation.2
 
Meat Based Specialties
 Aab Gosht:
 Aab gosht 
is a union of two Persian/Urdu/Kashmiri words
 Aab
and
 gosht 
the former meaning the water and the latter meat. In this moderate to relativelylarge sized meat pieces are selected and cuts of choice include the sacro-coccygeal and
Milk Food Specialties of Kashmir 
the whole shoulder portions. Cuts from other parts of the carcass can also beincorporated. The meat is sized into uniform pieces, the fascia and other associatedtissues are trimmed off and the spinal cord removed scrupulously from the cuts involving backbone. The meat is boiled vigorously along with the salt and spices that includecinnamon, aniseed, cardamom and other spices except those imparting any color to the preparation such as turmeric, saffron etc. The meat upon having tenderized moderately bycooking is kept aside and the whole milk containing 3-4% fat 8-10% SNF is cookedseparately and condensed to a relatively thicker consistency. This is accomplished byregulating the heat and by constant stirring and scrapping. The meat along with theextract, spices and condiments is passed through a course muslin cloth into the vesselcontaining milk to exclude the undesirable remains of spice husks, bone pieces etc. Themeat is picked by hand and put into the milk and cooking is continued until the optimumtenderness of meat and consistency of gravy is achieved.The product is prepared at home at special occasions and constitutes aninseparable component of the world famous traditional Kashmiri
Wazwan
. The recentimprovisations include the replacement of fluid whole milk with whole milk powder reconstituted some what thicker by incorporating 4-5 times water before cooking. The product has a salty cum sweetish, moderately spiced flavor with a combination of rich3

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