Скачать или смотреть Mawal (Cockscomb flower) extract!

Years ago, mawal was one of the most commonly used natural food colouring used in Kashmiri cuisine. It doesn't add any flavour of its own which is one of the greatest advantages it provides. Unfortunately, due to ease of use and rising popularity of artificial food colouring, use of mawal has declined rapidly. I am devastated to see how we have drifted away from our roots and culture. Even the ingredient as important as Mawli Aab cannot find its way back into our cuisine because its preparation is a time-consuming process. But what we forget is the infinite good that it does to our bodies. But still I make it a point to add it in whatever form I can (extract, leaves, seeds) to the food we consume at home.
One method of colour extraction has been explained in the video. The second method is a bit time-consuming. It involves an additional step of grinding the dried flowers into a fine powder and then adding the powder in boiling water. All the other steps remain the same. Use it in any curry for that amazing color.
Alternatives: Ratanjot (like mawal doesn't affect the flavour of dishes). Beetroot extract, hibiscus flower, Roselle, any natural red food colouring. But they might add their own flavour.