Ale Hachi'Ale' refers to bottle guards in Kashmiri. After being peeled, cut, and dried in the sun, they resemble slightly thicker strands of wood, hence the suffix Hachi, which is Kashmiri for wood. Hokh Syun Ale Hachi has the strongest flavor. Sun-dried bottle gourds are cooked with mutton or chickpeas, depending on personal choice. With both mixes, it turns magically excellent.
Gogji AarSun-dried turnips are called Gogji Aar. Although dried turnips are popular in other regions of Asia, such as China, they are dried in Kashmir in a unique fashion. Turnips are peeled, rinsed, and sliced into thick spherical chunks before being hollowed out in the middle. After that, all of the pieces are tied together to form a garland. Finally, the garlands are strung on balconies to dry off in the sun. The Gogji Aar can be made with tomatoes, mutton, or cottage cheese, and each variant is delectable.
HoggardAlso known as Hokhe Gad, these are Kashmiri dried fish. The Bolinai fish, which is a local species, is dried with great care. The fish is first wrapped in a delicate cotton towel that absorbs moisture and protects it from pests. They are then exposed to direct sunlight. The fish that has been sun-dried has a long shelf life. Hoggard is fried in mustard oil and served with a variety of creamy sauces. They become a savory winter treat as a result of this. Hoggard is a great source of protein as well as having a great flavor. Colds, flu, and even asthma are believed to be cured by them.
Ruwangan HachiThese are sun-dried indigenous tomatoes that are dried on rooftops under the watchful eye of a determined worker who occasionally flips them upside down. Although dried tomatoes are eaten in many places of the world, Kashmiri Ruwangan Hachi has a unique chewy texture and sour flavor. They can be served as a side dish or accompanied by meat. It's also available as a powder to add to various recipes including curries. Ruwangan Hachi is tangy and finger-licking excellent in whichever shape it is served in.
Bamchoont HacheBamchoont Hache, a dried quince apple, is one Hokh Syun that is sure to please both Kashmiris and non-Kashmiris. The best quince apples are hand-picked and then sun-dried on open areas such as balconies, rooftops, and verandas in a sanitary manner. Their texture and flavor are increased after dehydration. With yogurt, the dried quince is excellent.
HandhDandelion greens, a wild leafy green vegetable, are known as Handh in Kashmiri. It's a winter vegetable that's been dried specifically for consumption. Handh had several medical properties when cooked with pork or fowl. It is used to alleviate back discomfort, the common cold, and chest infections in addition to building immunity.
Sun-dried Handh is a must-have meal for mothers-to-be, as it is healthy for both the mother and the newborn, due to its therapeutic properties and the fact that it generates heat in the body. At the first bath of the new mother after her delivery, called Handebaate, a special feast of sun-dried Handh is prepared. Handh isn't just ordinary Hokh Syun; it represents the joy of a newborn's life and his mother's sustenance.