Search results
Results from the WOW.Com Content Network
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
Noon chai is traditionally made from green tea leaves, milk, salt and baking soda, and is usually cooked in a samavar. [1] The leaves are boiled for about an hour [7] with baking soda until it develops a burgundy colouration, then ice or cold water is added to "shock" it and make it stay that colour.
Some drink masala chai, especially the Pakistani Pashtuns. Sheer chai, a type of tea that is mixed with milk and sugar, is also consumed. Other breakfast foods can include Afghan naan, paratha, eggs, butterfat, (malai) milk creams, cheeses, etc. Pastries, cakes and cookies are consumed with either tea or warm milk. Those in cities buy and eat ...
Parade. This simple, impressive dessert starts with a store-bought pie crust. Add a little sugar, cinnamon and butter and bake until lightly browned.
The chief element of the Korean tea ceremony is the ease and naturalness of enjoying tea in an easy, formal setting. Central to the Korean approach to tea is an easy and natural coherence, with fewer formal rituals, fewer absolutes, greater freedom for relaxation, and more creativity in enjoying a wider variety of teas, services, and conversations.
A cup of Kahwah made with tulsi in place of the typical green tea. Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the ...
[6] [47] The consumption of tea in Pakistan, called chai (چائے), in Urdu, is of central significance to Pakistani culture. It is one of the most consumed beverages in Pakistani cuisine. Pakistan produces its own limited tea in Shinkiari farms; however, it ranks as the third largest importer of tea in the world. [48]
Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder. [1] [2] Garam masala is optional. [3]