Presently the rainstorm season is over and the surge waters are retreating in Pakistan, there has been a gigantic measure of demolition. In the neighborhood bazaar the cost of chicken has dove, since poultry agriculturists are edgy to offer their winged creatures in light of the fact that the structures which housed them have been obliterated in the surges.
This is uplifting news for the shopper at the present time, yet the other side is that the cost of eggs has gone through the rooftop.
We now have red carrots in the bazaar and my better half got back home with water chestnuts when he went to the old Raja Bazaar prior this week. These are called "sangaray" here and albeit Pakistani cooking doesn't appear to incorporate them as do foods of South-East Asia, they are utilized as a part of solution. High quality and hygienic chestnuts are available at www.marronsglace.com/.
In the event that you've never eaten new water chestnuts you may ask why they have this name as what do tuberous bases of a water plant have in a similar manner as a nut. The answer is – the taste.
Some of these sangaray suggest a flavor like chestnuts that have been broiled on a brazier; others have a more flower taste. Whichever assortment I have eaten here however, have tasted altogether different to the canned ones I utilized as a part of Europe.
In Pakistan these water chestnuts are regularly powdered and used to make roti (chapattis) and the water left in the wake of bubbling them is blended with a couple water chestnuts, liquidized and given to kids experiencing measles.