Some dogra still follow type of marriage which is called 'Dohry' (Double) - take a daughter and give them your daughter. 'Gotra' and `Kula' exogamy is maintained. 'Chadar pana', or marrying the brothers widow is also found in Jammu. Child marriage was common too (Girls 10-14 years, and Boys 15-18 years) but Maharaja Hari Singh banned this in 1940 and raised the age of marriage for girls to 16 years and boys to 18 years. In the hilly areas of Udhampur, Kathua and Doda people also take concubines termed as 'Duals'.
Wheat, maize and Bajra are staple food besides Rice, cereals & a tangier preparation made out of either mango or tamarind also popularly known as "maani", the whole dish is called "Dal Puth Maani" and is savoured togeher as a combination. Mitha Madra is a favourite and is cooked from milk, dry fruits and semolina. Preparations of Rajmash (a special variety of Red Kidney Beans), 'auria' a dish of curd fermented by rye; 'ambal' made from 'aam' mango, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called 'Siyans', usually Brahmins. Non vegetarian food was limited to Rajputs and Vaish (Mahajans). 'Khatta Meat' - mutton cooked with sour pomegranate seeds or lime juice and flavoured with fumes of a burning charcoal soaked in mustard oil. KUER is one of the famous food of dodras. it is prepared by flour and butter and serve with sugar and curd. mostly it serve to bridgeroom at the time of marriage by the in laws. CHROLIAN is also one of the favourite food of dogras in the rainy season.IT is prepared by flour mix with water with help of a small cup shaped pot [chrolu].CHROLIAN serve with milk,BABBRU/PATHORU are preparerd by flour and fried in mustard oil babbru are served with maani/potato/kheer/curd,KHEER is a dish prepared from milk by adding some rice and dryfruit in it. kheer is one famous food of dogras and serving in almost all the special occasion and festival of dogras. Another popular exotic dish is Guchiyyan (Dried Mushroom - Black Morel), as it grows naturally in forests and cannot be cultivated; it is a priced commodity and makes an excelled dish with Mountain potatoes (Pahadi Aloo). Saffron or Kesar is extensively used to flavour Sweet dishes and for its anti-oxidant benefits.
Wheat, maize and Bajra are staple food besides Rice, cereals & a tangier preparation made out of either mango or tamarind also popularly known as "maani", the whole dish is called "Dal Puth Maani" and is savoured togeher as a combination. Mitha Madra is a favourite and is cooked from milk, dry fruits and semolina. Preparations of Rajmash (a special variety of Red Kidney Beans), 'auria' a dish of curd fermented by rye; 'ambal' made from 'aam' mango, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called 'Siyans', usually Brahmins. Non vegetarian food was limited to Rajputs and Vaish (Mahajans). 'Khatta Meat' - mutton cooked with sour pomegranate seeds or lime juice and flavoured with fumes of a burning charcoal soaked in mustard oil. KUER is one of the famous food of dodras. it is prepared by flour and butter and serve with sugar and curd. mostly it serve to bridgeroom at the time of marriage by the in laws. CHROLIAN is also one of the favourite food of dogras in the rainy season.IT is prepared by flour mix with water with help of a small cup shaped pot [chrolu].CHROLIAN serve with milk,BABBRU/PATHORU are preparerd by flour and fried in mustard oil babbru are served with maani/potato/kheer/curd,KHEER is a dish prepared from milk by adding some rice and dryfruit in it. kheer is one famous food of dogras and serving in almost all the special occasion and festival of dogras. Another popular exotic dish is Guchiyyan (Dried Mushroom - Black Morel), as it grows naturally in forests and cannot be cultivated; it is a priced commodity and makes an excelled dish with Mountain potatoes (Pahadi Aloo). Saffron or Kesar is extensively used to flavour Sweet dishes and for its anti-oxidant benefits.
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