https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F159%2FenTranslations:Kashmiri cuisine/159/en - Revision history2026-09-12T16:33:30ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/159/en&diff=152983&oldid=prevFuzzyBot: Importing a new version from external source2025-06-12T05:51:08Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Braising ===<br />
The leaves of Kashmiri ''haakh'' are braised in lots of water. It is very important to ensure that the ''haakh'' stays submerged underwater during the initial cooking process using a wooden spatula or large spoon to continuously push the greens down. Mustard oil, which is used extensively in Kashmiri cuisine, imparts an extra flavour to the dish.<br />
[[File:Rista prep.jpg|thumb|Tenderising and preparing ''riste,'' one of the most important dishes in a Kashmiri feast.]]</div>FuzzyBot