Suhail Khan
Srinagar, Nov 19 : As the harsh winter months approach in Kashmir, the importance of nutritious foods is increasingly recognized. As temperatures drop, everyone seeks to enjoy a healthy, rich diet that enhances well-being during this season.
Winter is not just a time for traditional Wazwan meals; it is also a season for utilizing dried vegetables. For decades, the people of Kashmir have relied on dried vegetables during the winter months, savoring various varieties such as Hokh Syuen.
A varied selection of Hokh Syun and other winter foods is described below.
Al Hachi
Al Hachi consists of dried, long, and slightly thick strands of bottle gourd, with a drying method similar to that of Wangan Hachi. The bottle gourds are peeled, sliced, and then dried in the sun. Al Hachi is typically cooked with light spices or with mutton.
Ruwangan Hachi
Ruwangan Hachi refers to dried tomatoes. Ruwangan Hachi can also be powdered for use in curries or other dishes.
Hokhegad (Dry Fish)
Hokhegad is dried fish that is sun-dried in the open air. The fish varieties include Bolinao and other locally available options. Like other dried foods, Hokhegad has a shelf life of several years.
Handh
Handh, or dandelion greens (Asteraceae), is a wild leafy green that is dried in the sun so that it can be cooked in winter as well. Handh is also known to possess medicinal properties, such as treating back pain, the common cold, and chest infections.
Gogji Aar
Gogji Aar, or dried turnips, are another component of the winter menu. While dried turnips are consumed in other parts of Asia, such as China, in Kashmir, they are dried in a very particular way. The turnips are peeled, washed, and thickly sliced. Then, a small hole is carved out from a pointed knife in the middle of each slice, and all the slices are strung together, tied, and then sun-dried.
Farrigad (Smoked Fish)
Fish are placed on grass before being smoked. The grass is ignited to create smoke, which envelops the fish as they roast. The fish are not cleaned or gutted prior to smoking.
Murabba : A murabba is a fruit preserve that is often produced using sugar, spices, and pectin-rich fruit. A specific amount of the fruit is boiled in sugar, a powerful humectant, either whole or chopped into chunks. In spite of the sugar penetrating the fruit, this prevents the fruit from disintegrating in the syrup.
Spices and essences like rose water are added as a finishing touch. The end result, whether served dry or with syrup, is a delicious treat that sits somewhere between jam and confection. Murabba can provide us with a variety of benefits if prepared with the right ingredients. Continue reading as we share some recipes and benefits of murabba in winter.
Harissa : Harissa is an authentic winter delicacy of Kashmir. This traditional mutton curry is usually eaten with a Kashmiri bread called tchot. Slow cooked over hours, the main ingredient of this textural dish is sheep or goat meat, cooked with short-grained rice and flavoured with spices such as fennel seeds, cinnamon and cardamom.
After being cooked overnight, until the meat is tender enough to fall off the bone, the stew-like curry is further mashed. It is finally garnished with mutton kebabs and methi maaz (or lamb intestines chopped and cooked with dried fenugreek), with smoking mustard oil poured over. It is a rich and flavourful dish, which is particularly apt for the weather.
However, there were some concerns raised a few years back that dried vegetables might be harmful to health, but Health experts have since clarified that these concerns are unfounded and that there is no issue with consuming dried vegetables.
Prominent oncologists in the valley have also debunked these fears, stating that there is no scientific evidence linking sun-dried vegetables to cancer.
Experts believe that there is no harm in consuming sun-dried vegetables as long as preservatives are not added. They suggest that while pickling vegetables and using chemicals for preservation can lead to harmful health effects, there is no evidence that sun-drying alone is harmful.
Suhail Khan is a filmmaker, content writer, and freelance journalist.
