Comments for Cooking Travels

Comment on Kashmiri Chai (Pink Tea) by Amna

Amna — Tue, 12 Jan 2010 06:12:26 +0000

You’re welcome. Do try it. One more thing I would like to add: If you leave out Saffron/Baking Soda, milk and dry fruits then you get Green Tea. It is the speciality of Peshawar and it taken with salt and sugar both.

Comment on uramaki roll (roll outside) by Dima

Dima — Sun, 10 Jan 2010 02:41:43 +0000

Thank you so much for sharing! We also like making sushi, but have never tried uramaki yet.

We did hear quite a lot of stories about the various aspects of sushi, starting from its origins as a way to preserve fish to various ways to wash the rice 30 times or something liked that. Any stories on your side?

Comment on Kashmiri Chai (Pink Tea) by Dima

Dima — Mon, 28 Dec 2009 06:21:31 +0000

Thanks for a great recipe! This is so much different from what I am used to. Way more different even from the Chinese tea experience we had.

Comment on The other side of tea by Kashmiri Chai (Pink Tea) « Cooking Travels

Kashmiri Chai (Pink Tea) « Cooking Travels — Fri, 25 Dec 2009 16:50:08 +0000

[...] About « The other side of tea [...]

Comment on Chapli Kebabs by Amna

Amna — Mon, 22 Jun 2009 11:40:55 +0000

You’re welcome, Dima. I think they sell both garlic paste and ginger paste at stores. You can make it at home without preservatives. Simply grind garlic and you have a garlic paste. Or grind ginger and then you’ll have a ginger paste. They are usually separately used. There is a better way for making garlic paste and this is how we do it instead of grinding:
http://www.asianonlinerecipes.com/cooking_guide/mince_garlic.php

Comment on Chapli Kebabs by Dima

Dima — Sun, 21 Jun 2009 14:15:01 +0000

Thanks for the recipe, Amna!

What is ginger paste? Do they just sell at the store or there is a way to make it? And what was that garlic paste you’ve mentioned? Or these two are parts of the same thing?

Comment on Chapli Kebabs by Amna

Amna — Fri, 19 Jun 2009 05:47:31 +0000

Thanks. Making a naan isn’t that hard actually. It’s much like making a Pizza dough although thinner. This gives me an idea of writing a piece on making bread/naans :)

Comment on Chapli Kebabs by GuySoft

GuySoft — Thu, 18 Jun 2009 22:29:12 +0000

Nice recipe. I do admit I have something for food from your region. Its impossible to get here naans though. When we have family coming form England we sometimes ask them to bring poppadoms.

Comment on Welcome new authors! by Dima

Dima — Wed, 17 Jun 2009 03:59:51 +0000

It is semi open. I will have to give you a username and password. But the idea is to have it as a space for a community of friends who are interested in this.

If you are willing to contribute, just drop me an email.

Comment on Welcome new authors! by GuySoft

GuySoft — Mon, 15 Jun 2009 17:07:45 +0000

Hey,
I didn’t know this was an open thing.

If you want, when I have time. I can write about the Sushi I have been doing (didn’t do it for a month because of the tests).
http://www.mobypicture.com/user/guysoft/view/127656