Thomal
Thomal is a practice exercised in communities living in the northern mountainous region of Pakistan. Thomal basically is a smoke emanating from burning of basic three kinds of dry herbs locally called Supandur seeds, gulgul and Gal (Juniper) leaves. We put gulgul or a mixture of gal and supandur on the red-hot charcoal on a metal plate. The fragrance of fumes is very pleasant fragrance, this practice has been used for centuries to purify the houses. Naturally, it has medicinal effects and cures certain illnesses that includes sore eyes andRead More
Dried Apricot Soup
Dried Apricot soup also called Buttering Daudo is a traditional Hunza soup made specially in winters and has been an effective remedy for cold for centuries in Hunza. The apricot used for this recipe is sun-dried organic Hunza apricot. It is one of the several soup recipes of . Dried apricot is also used as snack in Hunza and in making Apricot juice which is very effective for constipation problem when consumed on empty stomach in the morning. The recipe for Buttering Daudo(Apricot soup) requires only three ingredients and you canRead More
Apricot Kernel Sauce Recipe
Hani’e chamik(Apricot Kernel Sauce) is a traditional sauce of Hunza made with the dried sweet apricot kernel flour locally called Hani’e Butting. It is a common meal in winters usually served with the traditional flatbread. The word Hani refers to the Apricot seed and chamik refers to the semi liquid form of the dish, the sauce.
Mustard Greens Recipe
Hoi lo Garma is a local Hunza dish made of mustard greens cooked with flatbread. This dish is also known as Garma, the dish is traditionally served with with a simple salad which includes chopped tomatoes, green onions and greens chilies seasoned with salt. I have noticed adding lemon juice takes this dish to the next level of deliciousness.
Fenugreek Soup Recipe
“Hunza fenugreek Soup” calls for dried and powdered form of fenugreek and is known as Sikarkuch’e Dagowang in Hunza. Except for the roots, every single bit of fenugreek is utilized in Hunza. For instance, this recipe uses the stem part of fenugreek plant, that is dried and ground to powdered form and cooked as a soup with wheat flour as a thickening agent, while the top leaves of fenugreek plant are either cooked fresh or dried separately and cook in different ways.
Chap shoro
Chap shoro/shuro is originally cooked on firewood, chap refers to the meat and shoro/shuro is the resulting product which is formed of ground meat and dough. My observations say that the steamed and small version of chap shuro is dumpling and the deep fried version of chap shuro is kachori.
Homemade Flour tortilla recipe
Hunza Flatbread Khamali is a staple of Hunza cuisine. It is a basic recipe for everyone learning Hunza traditional cooking. Although there are a variety of flatbread traditional dishes but the thin flatbread is the basic one and made at least 3 times a day.
Okra recipe
I am going to share with you the okra recipe. Okra, also known as ladyfinger and bhindi in Urdu. This dish is one of the easiest to put together and takes around 20 minutes. I am cooking okra for two servings and using only a few ingredients on hand but you can always adjust the spices according to your taste. To make this delicious Quick and easy okra recipe we need Okra recipe Ingredients: Okra 1/2 kg Tomatoes Onion Chili powder Green chilies Turmeric Salt Cooking oil Directions: Cut both ends ofRead More