Kashmir Banaspati & Cooking Oil is taking people around the world – one recipe at a time! Exploring the different kinds of food that people eat, Kashmir introduces a variety of recipes sure to tickle your tastebuds! Kashmir’s #JeenayKaMaza is not just about taste and health, it’s about enjoying food and having fun while making it! Kashmir Banaspati is bringing 30 mouthwatering recipes which are easy to make and delicious to taste. The social campaign that began in January 2016 has gained momentum with videos posted every day.
Kashmir has upped the game with its new campaign. Adapting to the new generation and the endless reign of social media, Kashmir is connecting with its audience on various platforms.
A Facebook competition allowed users to engage with the brand. By posting a short video animation, Kashmir challenges its audience to guess the name and the country of origin of the specific dish.
Watch the videos below:
Going there is in the bucket list of every Pakistani. Guess the country & the name of this yummy appetiser. #JeenayKaMaza
Posted by Kashmir Banaspati & Cooking Oil on Saturday, January 23, 2016
It’s the land of dark winter days and bright summer nights. They taste the #JeenayKaMaza in everything in balance. Guesses?
Posted by Kashmir Banaspati & Cooking Oil on Tuesday, January 12, 2016
With lush tropical beauty, their cuisine is just as exotic as their beaches. Ever tasted the #JeenayKaMaza from here?
Posted by Kashmir Banaspati & Cooking Oil on Wednesday, January 6, 2016
On the other hand, the Instagram page features high-quality 5-second videos, featuring a certain specialty from a country. The videos also promote the culture and feature prominent monuments from each country. To facilitate its customers, Kashmir has given the ingredients and complete recipes along with the animations on Instagram.
See them below:
Afghani Dish Mantu – Recipe – #JeenayKaMaza INGREDIENTS: 1 Lb ground beef 1 1/8 tbsp salt ( as needed) 1 tbsp pepper (as needed) 1 ½ tbsp coriander ground ¼ tbsp cumin ground 2 large finely chopped onions 1 package wonton wrappers 2 tbsp tomato paste 6 tbsp Kashmir Premium Gold Oil ¾ cup yogurt ¼ tbsp dried mint 2 mashed garlic gloves and boiled water STEPS: 1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off. 2) Place wrappers on a cutting board covered lightly with flour one at a time then pure 1 cup of cold water in a bowl. Dip your index finger in the bowl of water and rub the edges of the wrapper to make it wet. Place one table stingy of the mixed beef on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite corners each in different hands and seal them together making a bow. Place the Kashmir Premium Gold Oil in a bowl and dip the bottoms of the filled mantu in oil and place them in a (steam cooker) or you can spray some oil inside the steam cooker. Both ways can be possible then steam the dumplings for 40 minutes or longer on a medium heat. 3) Sauce: While waiting, place the remaining of the mixed beef filling in the skillet with tomato paste and cook it uncovered for 10 minutes. 4) Yogurt: Add garlic, 2 teas thingy water and mint to the yogurt mix. 5) To serve, put a layer of the yogurt on a flat serving plate ghori; then place the mantu on top of the yogurt plate. Afterward put another layer of yogurt on top of the manto and add a layer of the mixed beef sauce. Then sprinkle some fresh or dry mint on top of the plate. Now your delicious Afghan mantu is ready to serve.
Japanese Dish #Ramen Recipe – #JeenayKaMaza Ingredients 1/4 cup Kashmir Premium Gold Oil 8 cloves garlic, smashed 1 large onion, chopped 8 thin slices ginger 1 pound sliced meat 4 pounds chicken wings 12 dried shiitake mushrooms, rinsed 12 scallions, white and light green parts, chopped 1/4 cup reduced-sodium soy sauce Kosher salt 1 teaspoon sugar 1 teaspoon white peppercorns 8 3 -to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded) Assorted toppings Directions Heat 3 tablespoons Kashmir Premium Gold Oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes. Meanwhile, make the broth: Put the meat and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the meat and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes. Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.) Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes. Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
Saudi Dish #Hummus Recipe – #JeenayKaMaza INGREDIENTS: 2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup Kashmir Premium Gold oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish STEPS 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the Kashmir Premium Gold oil and sprinkled with a bit more cumin or paprika and some parsley.
Cuban Dish Ropa Vieja Recipe – #JeenayKaMaza INGREDIENTS For braising beef: 3 pounds skirt or flank steak, trimmed 2 quarts water 2 carrots, chopped coarse 1 large onion, chopped coarse 2 celery ribs, chopped coarse 1 bay leaf 3 garlic cloves, crushed lightly 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon whole black peppercorns 2 green bell peppers, cut into 1/4-inch strips 1 red onion, cut into 1/4-inch strips 4 tablespoons Kashmir Premium Gold Oil 2 cups braising liquid plus additional if desired a 14- to 16-ounce can whole tomatoes with juice, chopped 3 tablespoons tomato paste 3 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon dried oregano 2 red bell peppers, cut into 1/4 inch strips 2 yellow bell peppers, cut into 1/4 inch strips 1 cup frozen peas, thawed 1/2 cup pimiento-stuffed Spanish olive, drained and halved PREPARATION To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered. In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened. While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes. While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes. Serve ropa vieja & have a great day 🙂
Kashmir Banaspati & Cooking Oil’s #JeenayKaMaza is a refreshing approach towards the typical cooking oil campaigns. It’s unique and detailed animations have a set a new trend, focusing on capturing the tech-savvy generation.
Visit Kashmir Banaspati & Cooking Oil’s social media pages to see the complete campaign:
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