Dr. Banarsi Lal, Yougal Kishore Sharma
Reasi district has a variable climate ranging from sub-tropical to temperate. Reasi district comprises of three main agro climatic zones. The lower Hills of Katra, Painthal, Reasi, Pouni, Talwara fall in the sub-tropical belt. Intermediate zone comprises of Arnas, Kanthan, Thanpal, Judda, Dharmari etc. Higher hills zone comprises of Buddan, Mahore, Chasana, Lar, Deval etc. Mean annual rainfall of the district varies from 1000-1100mm with intensity ranging from the drizzling to the torrential rain. Rainfall is heavy and well distributed from June-September. Rainfall is moderate in other months. Sometimes dry spell also prevails in the district. Mountainous terrain and high peaks in the district are the main factors for the climate variation in the district.
Summers are generally warm and winters cold with snowfall in higher altitudes. Most part of the district is rain fed and about 7 per cent area is irrigated. Major crops of the districts are maize, wheat, paddy, mustard and black gram. Vegetables production and fodder have immense potential in the district. There is ample scope of mushroom cultivation, sericulture, apiaries for honey, backyard poultry and dairy farming in the district. Horticulture is an important sector in the district. Citrus and mango are important crops in Reasi area while temperate fruits like apple, almond, walnut, have tremendous potential in higher elevations. The district has immense potential for growing spices namely onion, garlic, ginger and turmeric in specific pockets of the district. Floriculture is a new emerging industry in the district as the district is gifted with the world famous religious places. Value addition in the spices can open some new avenues of income and employment in the Distt.
Many attempts have been made by the KVK, Reasi and allied departments for the upliftment of farmers of Reasi distt. They were trained to improve the land base available at their disposal for integrated farming and allied income generating activities. The Government has been prioritizing the education of the farming community at the grass-roots level to arm their children with education and knowledge. They are acquainted with the scientific and sustainable crop and animal husbandry practices. The floriculture of Kanjli and Bhagta villages, the organic farming of Talwara and Kundkandayarian villages, fruits production in Pouni and Sirah villages, poultry farming of Tanda village, vegetables of Granmore, Pouni and Mari, Self Help Groups (SHGs) of Malad, Akhali Bhutan and Serwad, beekeeping in Dub Khalsa, Sudheen and Bharakh villages, Walnut of Sungdi (Mahore), dairy farming of Mansoo and Kansi Patta, turmeric and ginger of Pouni and Chamyara are well known. These villages have their own identities and are known for the production of special commodities.
You might have seen different kinds of Masalas in the market. Every Masala has its own uniqueness. Tikki Masala is one of them. It is a traditional dried spice of of J&K and can be utilized in both vegetarian and non-vegetarian food. It can be said as a specialty as it contains awesome aroma and has very attractive colour. It is abundantly used across Union Territory of J&K to add flavor in the food. People from all the communities like this mixed spice cake. In fact this processed spice reflects and represents the essence of Dogra and Kashmiri cuisine aroma.
It consists of 21 ingredients. In Reasi distt. of J&K more than 200 farm women of different Self Help Groups (SHGs) are associated in its processing, preparation and sale in the market. Jammu & Kashmir Rural Livelihood Mission (JKRML) and Krishi Vigyan Kendra (KVK), Reasi are endevouring to create new income and employment opportunities among the rural women of Reasi distt. of J&K. They are imparting skills on value addition in spices so as to scale up this enterprise and enhance the income of the farm women. Farm women of Reasi distt. are preparing it on commercial scale and selling it in local market, at Katra and even outside of Reasi distt.
This Masala is gaining popularity in the market because of its unique taste and flavor in the market. Tikki Masala is made up of red chilly powder, local garlic, beetroot, coriander, cardamom, mustard oil, fenugreek, black pepper, turmeric, zeera, saunf powder etc. All these products are mixed and grinded together and a paste is made from it. Then a proper shape is given to the Tikki in the special mould. It has enormous medicinal and nutritional properties and very useful to prepare the tasty food. Presently, it is readily manufactured in Reasi distt. of J&K and by observing the successful results of this entrepreneurship many new rural women are coming forward for the adoption of this entrepreneurship. It is also used in the marriage functions as something auspicious item to prepare the food. Even the small quantity of Tikki Masala can add special taste and aroma in the food. It can be considered as an authentic recipe with a unique aroma and colour. By proper packaging, labeling and branding Tikki Masala can open some new avenues of livelihood for the rural women of Reasi distt.of J&K.
Follow our WhatsApp channel
