Kashmir Banaspati & Cooking Oil has been quite active on social media lately. Being a little late entrant, they still managed to catch quite some attention. As they say, better late than never right?
Being a foodie, I could not help but notice the brilliant campaign which consists of famous dishes of different places from around the globe. Sounds ordinary, right? No. The brand not only showed the signature dishes but in fact shared the recipe on Instagram & on Twitter for its followers. Here I’d like to mention the overall harmony created among the social platforms and how each was used is commendable.
From presentation to showing the famous monuments from these places, everything was well covered. Short and crisp as the media duration of platforms would allow, but very different from the clichéd content.
Along with Instagram, Facebook had guessing games going on throughout the campaigns. So the dish would be shared first there without giving away the surprise factor. Later the details were revealed on Instagram and Twitter.
This was User engagement at it’s best. I loved how the audience were discussing cultural aspects of the places the dishes belonged to, how beautifully everything blended was very smooth. For the people with wanderlust bug, I am sure this will be not just a treat to their taste buds, but an eye candy as well.
Here are two of my favorite from their recipes and I hope to make them soon:
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Greek Dish Spanakopita Recipe – #JeenayKaMaza: INGREDIENTS: 1/3 cup Kashmir Canola Oil 2 pounds spinach, washed and drained 1 bunch scallions, white and green parts, chopped 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 1 to 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound filo pastry sheets STEPS: Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of oil. Pour off any liquid from the pan, and add remaining oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. Stir the feta and as much beaten egg to moisten the cooled spinach mixture. Preheat the oven to 350F. Brush a baking sheet with some of the melted butter. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
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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 🙂