https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F86%2FenTranslations:Kashmiri cuisine/86/en - Revision history2026-09-12T17:16:31ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/86/en&diff=152910&oldid=prevFuzzyBot: Importing a new version from external source2025-06-12T05:51:07Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>* ''Batta'', steamed white rice.<br />
* ''Buzz Batta'', fried rice.<br />
* ''Wazul Batta'', a high-nutrition red rice snack for pregnant ladies.<br />
* ''Taayi Batta'', Kashmiri-style pan-fried rice.<br />
* ''Gucchi Polav'', Kashmiri pulao with black morels.<br />
* ''Matar Polav'', a variation of plain rice with peas, fresh or frozen added.<br />
* ''Tahaer'', yellow rice. Prepared by Pandits on auspicious occasions, Muslims also prepare it on certain occasions.<br />
* ''Khetchar'', made with rice and chilke wali moong dal, it is best enjoyed with ''monje aanchar''.<br />
* ''Neni Moonge Khetchar'', mutton and whole green lentils cooked in mustard oil and finished on ''dum'' with Basmati rice.<br />
* ''Vaer'', Salted Rice Pudding with kernels of walnuts or intestines of sheep or goat. Always cooked by Kashmiri Pandits at the beginning of Weddings or 'Yagneopavit' ceremony.<br />
* ''Mayir'', saltish pudding of rice cooked with diluted curd from which generally butter has been separated. Mostly prepared in rural areas particularly after a week or so on the happy occasion of the delivery of a cow.<br />
* ''Yaji'', boiled and steam-cooked salty rice-flour cakes.<br />
* ''Batta Laaye/Mur-murei/Chewrei'', rice munchies.<br />
* ''Byael Tomul'', leftover fermented newly sprouted paddy seeds yield this delicious snack. It is sun-dried and baked in an earthen vessel placed upon a ''choola'' (oven), cooled and pounded in a wooden mortar. After cleaning the husk, it is eaten with dry walnut kernels and salt tea.</div>FuzzyBot