Kashmir’s new digital campaign is AMAZING! #JeenayKaMaza
Like all other brands, Kashmir Banaspati & Cooking Oil is now also effectively using social media to engage their targeted audience. The brand has recently initiated a new marketing campaign by the name “around the world in 30 meals”, where they will be introducing popular meals from around the world.
The purpose of this campaign is to target those foodies who love to eat & explore different food & tastes around the World. That’s just not all, the campaign is equally helpful for those who are not just fond of eating but also curious to know HOW IT’S MADE.
Saudi Dish #Hummus Recipe – #JeenayKaMaza INGREDIENTS: 2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup Kashmir Premium Gold oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish STEPS 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the Kashmir Premium Gold oil and sprinkled with a bit more cumin or paprika and some parsley.
The media agency behind the concept must be praised for amazing integration of the concept on brand’s social media entities. On facebook, they are not using simple images, but creative animations which are equally entertaining, engaging and informative. The animated video also highlights the cultural elements as well as prominent monuments from each country. On instagram, it gets more interesting as the full recipes are shared using creative animation.
Thai Soup #TomYumGoong – #JeenayKaMaza INGREDIENTS: 2 quarts chicken broth 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir lime leaves 1 -inch piece fresh galangal or ginger, sliced 2 red chiles, sliced 2 tablespoons fish sauce, such as nam pla 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed and halved 1 pound large shrimp 2 green onions, sliced 1 handful fresh cilantro, chopped STEPS: Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
All in all, we think the content quality of the campaign is awesome and it couldn’t get better than this. If you don’t believe, witness it yourself & take a look at Kashmir’s Facebook and instagram pages.
Japanese Dish #Ramen Recipe – #JeenayKaMaza Ingredients 1/4 cup Kashmir Premium Gold Oil 8 cloves garlic, smashed 1 large onion, chopped 8 thin slices ginger 1 pound sliced meat 4 pounds chicken wings 12 dried shiitake mushrooms, rinsed 12 scallions, white and light green parts, chopped 1/4 cup reduced-sodium soy sauce Kosher salt 1 teaspoon sugar 1 teaspoon white peppercorns 8 3 -to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded) Assorted toppings Directions Heat 3 tablespoons Kashmir Premium Gold Oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes. Meanwhile, make the broth: Put the meat and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the meat and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes. Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.) Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes. Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.