tag:blogger.com,1999:blog-63953117575341545832024-02-07T07:11:14.025+01:00creativ-ityit's all about little things in life...Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6395311757534154583.post-53113477723505426342023-07-30T20:49:00.003+02:002023-07-30T20:49:21.079+02:00Curd Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Curd Rice (yogurt rice) as its famously know in the south of India. I learnt this very humble and simple dish while we used to live in the Silicon Valley of India. A south Indian`s meal is never complete without a serving of this dish. They will always end their meal either with natural yogurt and a bit of white rice or this curd rice. </div>
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The base of this recipe is always leftover white rice. You can make it with fresh rice too but its one of the best ways to use the leftover rice and give it a new avatar. Its a great dish for summers too as its cooling and you can take it for work or school and it doest need a lot of time to prepare. Sometimes I also add some soaked raw peanuts for some extra protein. </div><div style="text-align: justify;"><br /></div>
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Here is what yo will need (for 2 people)</div>
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- two cups of leftover rice</div>
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- two cups of natural yogurt</div>
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- a glog of milk </div>
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- 1/2 salt or to taste</div>
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- pinch of red chili powder</div>
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- 1/4 tsp of mustard seeds</div>
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- 1/4 tsp of cumin seeds</div>
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- few leaves of fresh or dried curry leaves</div>
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- half a dozen cherry tomatoes halved or two normal tomatoes chopped optional</div>
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- 1 tsp of Ghee</div>
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- fresh coriander to garnish. </div>
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Method: </div>
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1. Take the rice in a bowl, add the yogurt and half of the salt to it, mix it all well and let it soak while you prepare the seasoning. </div>
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2. Take a small pan, add the ghee to it. When the ghee starts to smoke, reduce the heat and add the cumin and the mustard to it. Let it crackle. </div>
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3. Now add the curry leaves and the tomatoes. Add the remaining salt and the chili powder to it, mix it all well and cook for a minute. Close the heat. </div>
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4. Pour the seasoning over the rice, mix it all well. Sprinkle it with fresh herbs. Top it with the soaked nuts if you are giving for a lunch box. Serve cold. </div>
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Tip: See how does your rice look after you have soaked it into the yogurt, if the rice has absorbed all the liquid and it looks a bit dry then add the glog of milk/water to it.</div>
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-57705285241086280292020-12-22T14:36:00.005+01:002023-07-23T20:57:18.386+02:00Ghee<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1VPQT26dO5NVJux6c7TUYof_a_wDG853eKRB1bDYnqlKbrH5AhjE_KEQaxgTUbjeVmZt1I_QARIN-G8N53dLIqXyLMstidRnX2NF-V9_4NsQx53SGHMBYD3PMk2X8uILUTrVIAIHkE_5/s1600/IMG_1408.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1VPQT26dO5NVJux6c7TUYof_a_wDG853eKRB1bDYnqlKbrH5AhjE_KEQaxgTUbjeVmZt1I_QARIN-G8N53dLIqXyLMstidRnX2NF-V9_4NsQx53SGHMBYD3PMk2X8uILUTrVIAIHkE_5/w168-h224/IMG_1408.JPG" width="168" /></a></div><div style="text-align: left;"><span style="text-align: justify;">Ghee comes from a Sanskrit wod "Ghrit" घ्र त so it is Ghee in Hindi or clarified Butter in English. Ghee is a key ingredient in Indian cooking. It has been used in India for thousands of years. Back home in India I grew up with cows in my backyard. My father bought a big beautiful Jersey Cow, my grandma and mom used to milk it. She had to be milked thrice a day and it gave around 7-9 litres of milk. I grew up with fresh milk, home made Yogurt, buttermilk butter, and of course Ghee.</span></div><div style="text-align: center;"><span style="text-align: justify;"><br /></span></div><div style="text-align: center;"><br /></div>
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There are three ways that you can make butter out of the creme :</h3>
<div style="text-align: justify;"><ol><li>The easiest and the simplest one is to take out the creme from the raw milk and then beat it with a beater until butter comes out of the creme and the water separates. Add some ice cubes to the bowl after you see the butter about to come, this way the butter collects itself and gets together.</li><li>The second version what my mother in law used to do is, keep collecting the cooked Malai/creme in a pot and after 2-3 days when you have enough, beat it until butter comes out and the rest is water.</li><li>The third which my family used to do is to make Yogurt with the milk and the creme too and in the morning my Mom had this big mixer, so she used to churn the Yogurt and then you will get a very creamy butter and what is left if the most delicious tasting butter milk you would have ever tasted. I guess this is old school now, not many people have cows at home and neither butter is made this way. But till date, making Yogurt at home is a very common practise in India, I guess the temperature helps too.</li></ol></div>
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So, now you know a little bit about the old ways of preserving milk fat. I think the use of Ghee is in practise in the Indian kitchen goes for years and years. Ghee has a special flavour which enhances the dish and makes it flavourful. It is also used in Ayurveda as a medicine. It is considered auspicious too and it is used to light Diyas for the God (light/candle)with a cotton wick and it is also used in Vedic Yajan or Homas (Hawan)</div>
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Now we see how easy it is to make Ghee in today`s times. You just need a few things to make Ghee at home</div><div style="text-align: justify;"><br /></div><h3 style="text-align: left;">Here is what you will need.</h3>
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- a bar of unsalted butter</div>
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- a heavy bottomed pan</div>
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- a glass bottle</div>
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- a metal sieve</div>
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Method:</h3>
<div style="text-align: justify;"><ol><li>Take the bar of unsalted butter and keep it in the pan.</li><li>Heat the pan and after 2-3 minutes, reduce the heat from middle to low and cook it for further 7-10 minutes, checking on it every now and then.</li><li>First the butter will melt, then you will some it becomes frothy and slowly all the whey which is in the butter will get evaporated and the residue will become brown and stick at the bottom of the pan.</li><li>This time you should be able to see a beautiful golden colour liquid, make sure there is no whey or anything fresh in the Ghee.</li><li>If its completely clear, then close the gas, let is cool for a few minutes, then sieve it in a glass bottle through a fine metal sieve.</li><li>Keep it closed at room temperature.</li></ol></div>
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Keep an eye on the ghee while cooking, because it can BURN, to coal black too. We cannot cook it on a high flame as it tends to bubble and jump around, so its not safe. It does not have to be refrigerated, it stays good at room temperature. It do gets a bit solid in the winter months but not like stone hard, its gets kind of semi-solid. Use it to make Rice, Daal, Indian sweets and about anything you fancy. </div>
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-6687529765091642452020-12-21T08:07:00.005+01:002023-07-30T20:45:06.197+02:00Bombay Pav Bhagi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMHLlbDbuUWgOwGqYbzcG0GOFJkwaK15nOV2_1kjM3By3XZDQaBQvTHKN82F7nUsVOb9vUV5FyFWaNczkuEOZBR7c1M4bQBvTTgwrJl1jqmOOR3DxOkHaUxBRkXahpcdsd-kfZiAJ-7Ii/s2048/P1150660.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMHLlbDbuUWgOwGqYbzcG0GOFJkwaK15nOV2_1kjM3By3XZDQaBQvTHKN82F7nUsVOb9vUV5FyFWaNczkuEOZBR7c1M4bQBvTTgwrJl1jqmOOR3DxOkHaUxBRkXahpcdsd-kfZiAJ-7Ii/s320/P1150660.JPG" width="320" /></a></div>Pav पाव Bhagi भाजी, Pav means bread and Bhagi means Vegetable so this is a dish of bread/buns served with vegetable cooked in a tangy tomato sauce. It is a famous Street food in India. It comes originally from Mumbai then Bombay but today it is famous all over India. Kids as well as adults love it. Now this recipe of mine is inspired by an authentic Bombay Pav Bhagi which is made mostly with boiled potatoes, peas, capsicum and tomatoes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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So here is what you will need: (for 4 People)</h3><h3 style="text-align: left;"><br />For the Bhagi:</h3>
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- 500 gms boiled potatoes</div>
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- 1 red capsicum, chopped</div>
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- 3-4 red tomatoes, chopped</div>
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- 2 red onions, finely chopped</div>
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- 1 cup of frozen peas</div>
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- 1 green chili, finely chopped</div>
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- an inch piece of ginger, finely grated</div>
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- salt to taste</div>
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- 1 tsp of red chili powder</div>
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- 1 tbsp of pav bhagi masala if available or else Garam masala</div>
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- 1 tsp of amchoor powder/dried mango powder/dried Amla(gooseberry) powder</div>
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- Butter and oil to cook. </div>
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Method: </h3>
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1. Boil the potatoes with skin and keep them aside to cool. </div>
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2. Chop all the other vegetables and peel the potatoes. </div>
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3. Heat 1 tbsp of oil in pan, add the onions and cook until they are translucent. Now add the ginger and green chili, saute for half a minute. Now add the tomatoes, capsicum and all the spices except Amchoor powder. </div>
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4. Mix it all well and let it cook until the capsicum is a bit soft and the tomatoes gets cooked and and the whole mix looks a bit shiny. </div>
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5. Now add the peas and crush the boiled potatoes and add them as well. </div>
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6. Mix all the things well and add half a cup of water. Let it cook on the medium heat for about 5-7 minutes. With the help of a hand masher, mash the veggies a bit so that they become homogeneous.</div>
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7. Add half a tablespoon of butter to the Bhagi and mix it all well. Now simmer and cook for further 3-4 minutes.Mix again with the masher.</div>
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8. Add another half cup of water and mix it all well. Now add the Amchoor powder and cook further on low heat for a minute or two. Close the heat and let it sit covered for 2-3 minutes and in this time make the Pavs ready.</div>
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Other Ingredients:</h3>
<div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Pavor any bread of your choice ( 8 pieces)</li><li>chopped onions</li><li>chopped red or green chili</li><li>chopped coriander</li><li>wedge of lime. </li></ul></div>
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Preparing the Pavs:</h3>
<div class="separator" style="clear: both; text-align: left;"><ol style="text-align: left;"><li>Heat a Crepe pan or a flat gridle add some butter to it and heat the pav/bread on the pan on both sides, now I honestly think this is a must but its entirely your choice to warm the bread or not. Another option would be to heat the bread with butter in an oven.</li><li>Serve the bhagi and top it with a small cube of butter and garnish it with chopped onions, chilies, coriander and a wedge of Lime. Serve it warm.</li></ol></div>
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Tip: Pav is a soft bun but you can take any bread of your choice. If you see in the picture you can see I have taken small sandwich buns. You can also take brown bread or a baguette or anything you fancy. </div><div class="separator" style="clear: both; text-align: left;">You could also take vegetables like cauliflower, cabbage, types of capsicum, corn, sweet potato etc. </div>
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-80095963375989168342020-12-02T19:02:00.005+01:002023-07-23T21:04:02.123+02:00Red Bean Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<div>Who doesn't love Burgers! Everyone does! Its that kind of Junk food but which can be fun and healthy food if we take a good bean and make them bean burgers. You could also opt for a whole meal bread instead of these burger buns to make them even more versatile.These ones here are packed with super good things and that makes them in the healthy category. They are made with sprouted red kidney beans/rajma(hindi) and veggies.</div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><span></span><div dir="ltr" style="text-align: left;" trbidi="on"><div><br /></div>
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So here is what you will need.<br />
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Ingredients for 8 burgers </h3>
<div><ul style="text-align: left;"><li>3 cups of kidney beans, cooked soft</li><li>1 grated zucchini/pressed to remove the water</li><li>half grated carrot</li><li>1 onion, finely chopped</li><li>1 green chili, finely chopped or to taste</li><li>big handful of fresh coriander/parsely chopped </li><li> 2 tbsp fine oats</li><li>1 tbsp oil </li><li>1 tsp of cumin seeds</li><li>1/4 tsp of red chili powder</li><li>salt to taste</li><li>black pepper</li></ul></div><h3 style="text-align: left;">Method: To make burgers</h3>
<div><ol style="text-align: left;"><li>Cook the beans in a pressure cooker for about 15-20 minutes and let them sit to cool</li><li>Drain them in a sieve until all the liquid is drained and while they are still warm mash them with a potato masher and add all the other ingredients mentioned above.</li><li>Bind the whole mixture with hands and form them into 8 or 10 burgers as per your choice.</li><li>Heat oil or Ghee in a pan and roast the burgers from both the sides. You will find these burgers are quite soft because of the beans and we haven't put any binding stuff like arrowroot, or a slice of bread or even potatoes, but I must say, they tasted good.</li></ol></div>
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Ingredients for fixing the Burger:</h3>
<div><ul style="text-align: left;"><li>8 burgers</li><li>cheese slices</li><li>1-2 tomatoes, cut into slice</li><li>lettuce</li><li>mustard</li><li>tomato ketchup</li><li>cornichons, sliced ones</li></ul></div>
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Fixing the Burger:</h3>
<div><ol style="text-align: left;"><li>After all the burger are cooked put them aside and on the hot pan put the burger buns and heat them on low heat, turning both the sides. By doing this you will see the burgers open themselves up and you don't even have to cut them into two. </li><li>Now as per your choice and wish put layers of stuff and make your burger. </li></ol></div>
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Tip: As I wrote earlier, I made sprouts of red beans but you can just soak them overnight and cook them or if you like you can very well use the can ones. While cooking the beans in a pressure cooker adding a bit of salt, small piece of ginger, half a tea spoon of cumin seeds and half green chili. By adding these little spices and salt, the beans doenst taste very dull but flavourful, discard the ginger and the green chili afterwards.<br />
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-11328659975455825912016-05-01T18:06:00.003+02:002023-07-23T21:07:07.109+02:00Misal/ Moong or Mooth Sprout Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Misal is a delicacy from the Central part of India, and is very famous in Mumbai. It is a hot, spicy and pungent curry made with Moong or Mooth Sprouts cooked with onions, garlic, chillies and tomatoes in a gravy. It is served with Coriander/mint chutney, natural yogurt, Bombay mix/Varsaan and with a local bread called as Pav on the side. It is one of the most commonly eaten breakfasts in the central parts of India but it also makes a great anytime snack. This humble dish </span><a href="http://www.foodiehub.tv/features/global-awards-2015/worlds-tastiest-vegetarian-dishes" style="text-align: left;" target="_blank">Misal Pav</a><span style="text-align: left;"> was awarded the worlds tastiest vegetarian dish from the Foodie hub Global Award of 2015 in London.</span></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><span></span><a href="http://itytiwari.blogspot.com/2016/05/misal-moong-or-mooth-sprout-curry.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-77587016037338102322016-04-18T13:49:00.004+02:002023-07-30T20:40:58.129+02:00Samosas with a twist<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL_mOjNi2Z1T1gyD7WXbatyFI1DbKq5TNTPMu1QHWngt4r2xIN1gcrBqI6q2NNiuOXm0-HjyDtbK0GkpBtbypKOq2CXoR91Y03JlS8oqGd5R7jS-OXjhMyqhJLn73ztXXZoLxj1RBthQv/s1600/2015-05-01+14.35.03.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL_mOjNi2Z1T1gyD7WXbatyFI1DbKq5TNTPMu1QHWngt4r2xIN1gcrBqI6q2NNiuOXm0-HjyDtbK0GkpBtbypKOq2CXoR91Y03JlS8oqGd5R7jS-OXjhMyqhJLn73ztXXZoLxj1RBthQv/s320/2015-05-01+14.35.03.jpg" width="240"></a></div>
Samosa is one such thing which got the most famous as Indian food is concerned. I haven't met anyone who doesn't like a somosa or can even resist it. </div><div class="content"><br></div><div class="content">Samosa is a deep fried Indian snack. It
is mostly in a triangular form and it can be filled with either
potatoes and peas or there are also non vegetarian versions available. I
make it the vegetarian version and not the deep fried one but
the backed one. This one is super simple to make. You can take either the store bought puff pastry or you can even take the spring roll sheets from the asian stores. </div><div class="content"><br></div><span></span></div><a href="http://itytiwari.blogspot.com/2013/09/samosas-with-twist.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-50577191262920723932016-03-10T18:34:00.003+01:002023-07-30T20:39:37.765+02:00Yogurt with Cucumber/ Kheere ka Raita<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6P2c0TWN4SKWShcY0qhn5emcMwZkp6RyJwq7RztUu5fHE5CSy9dEON5VWRkXieCfxfyTm1P6NIjoPDnSmTsvZyOAkpUNDprLpbCu_mwkoSOIq4UcgjnetYodkcGZDOS3X8RpI8UxZqfx/s1600/Cucumber+raita.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6P2c0TWN4SKWShcY0qhn5emcMwZkp6RyJwq7RztUu5fHE5CSy9dEON5VWRkXieCfxfyTm1P6NIjoPDnSmTsvZyOAkpUNDprLpbCu_mwkoSOIq4UcgjnetYodkcGZDOS3X8RpI8UxZqfx/s320/Cucumber+raita.jpg" width="320"></a></div>
Raita is a condiment or a little side wish made with natural yogurt. Is is an important dish on an Indian platter or a Thali. This little humble dish is as easy as a snap and it tastes divine.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><span></span><a href="http://itytiwari.blogspot.com/2016/03/kheere-ka-raita.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-63227488250312698672015-09-21T22:22:00.003+02:002023-07-30T20:46:15.651+02:00Green Chilli pickle/Hari Mirch ke Tipore <div class="separator"><div dir="ltr" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;" trbidi="on"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EA8FNMxSFkBd5MKP1M6qk9ysWuu271d_9gQWjX-pxV8HSqUuaa6KD6ZMXr_v8GJagdKlvzI8KQnbzl9EXqTJ44WtqBPbJdrz-GEzaLP8Wze6Ss_oFSY0KoMEL7vgGJruSCIQUJIVP3Ku/s320/IMG_5952.JPG" style="caret-color: rgb(0, 0, 238); color: #0000ee; text-align: center; text-decoration: underline;" width="240" /> </div></div><div dir="ltr" style="text-align: left;" trbidi="on">Hari Mirch ke Tipore/ Green Chilli pickle ( टीपोरे) is a very simple and famous Rajasthani side dish. It is mostly served with a complete Rajasthani Thali. But at our home it used to be made just in routine as well and it was a much favourite side dish at the time of festivals. Its eaten in small quantities like a chutney if hot chili's are used. It can also be made by adding some Besan (Gramflour) to it and thats how I made it.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><span></span><div dir="ltr" style="text-align: left;" trbidi="on">I made my Tipore with not so hot green chilis, actually I got my chillis from our Turkish store. They were not at all hot but quite flavourful. It can be kept in the fridge for over a week and I remember as I was a kid this was one little dish which used to be a part of any picnic and train travels.<br />
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Here is what you will need:<br />
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Ingredients:</h3><ul style="text-align: left;"><li>6-8 green chilis, washed, dried and cut into circles (hot or mild according to your choice)</li><li>1 table spoon of chicpea flour (Besan)</li><li>2 table spoon of oil</li><li>pinch of asafoetida</li><li> tsp of <a href="http://itytiwari.blogspot.ch/" target="_blank">Panch Poran </a> spice mix</li><li>salt to taste</li><li>1/4 tsp of turmeric powder</li><li>1/4 tsp of red chili powder</li><li>1/4 tsp of mango powder (Amchoor)</li></ul><h3 style="text-align: left;">
Method:</h3><ol style="text-align: left;"><li>Take 1 tablespoon oil out of the two table spoons mentioned. Heat it in a non stick pan and roast the besan until it turns pink and gives a good aroma. This will take about 4-5 minutes.</li><li>Take out the besan in a little plate and keep it aside.</li><li>Now in the same pan, heat the remaining table spoon of oil.</li><li>When it starts to smoke, reduce the heat. Add the Asafoetida and the panch poran spice mix. Let the seeds crackle.</li><li>Now add the green chili's and mix them well in the pan.</li><li>Add all the spices except the mango powder and let the chilli's cook for 3-4 minutes. Add a tablespoon of water.</li><li>Now add the roasted gram flour and about 2-3 table spoons of water. Mix it all well and let it cook for another minute.</li><li>Sprinkle the mango powder on the top, mix it all well and close the heat.</li><li>Serve it with an Indian Thali, with simple Rice and Dal or as a dish dish too.</li></ol>
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Tip; Actually in Rajasthan, the whole spices used in this dish are traditionally cumin, fennel and mustard seeds but I love to use Panch Poran in this.<br />
When you want to make the Tipore without Besan then you can omit that, keep the rest of the things the same but reduce the oil to 1 tablespoon.<br />
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com2tag:blogger.com,1999:blog-6395311757534154583.post-55181057699232546532015-05-19T06:00:00.003+02:002023-07-30T20:51:03.550+02:00Corn Salad for Summer <div dir="ltr" style="text-align: left;" trbidi="on">
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</div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><br></div>I make this corn salad often with fresh corn in the summer. You could also used frozen or canned corn but I just use fresh. While using fresh ingredients you don't have to worry too much about the taste because dishes cooked with fresh veggies always taste good</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><span></span></div><a href="http://itytiwari.blogspot.com/2015/05/corn-salad-for-summer.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-90995084781197021942015-05-13T14:41:00.001+02:002020-12-22T20:17:49.062+01:00Plain Basmati Rice / Sade Chawal<div dir="ltr" style="text-align: left;" trbidi="on">
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Rice is the staple food in many regions of India. If we start from the south to the east, mostly rice is eaten for the main meals. If we come to the Central India people eat a combination of Rice and Roti/Chapati and in Rajasthan its mostly Chapatis. But now-a-days dish combinations like Kadhi-Chawal (Yogurt soup-Rice) Rajma-Chawal (red beans-Rice) and of course the most famous, most loved our simple old Daal-Rice are eaten in the whole of India.</div>
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</div><a href="http://itytiwari.blogspot.com/2015/05/sade-chawalplain-basmati-rice.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-54817232107900576882014-12-29T09:46:00.004+01:002020-12-23T14:17:55.506+01:00Dolder inspired Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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<div>Tell me how many times it has happened to you that when you have tried something somewhere in a nice Resturant and immediately want to try it out at home. It happens to me all the time. This time of the year there are nice goodies everywhere. This last weekend R picked me after work, then we met M and just spontaneously we decided to go to Dolder for a drink. People from downtown Zürich all know Dolder. It is one special Hotel and it has a great view. They do high tea and they have an amazing spread of little sandwiches, scones, patassiere and of course the best Darjelling tea. </div><div><br></div><div><br></div>
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</div></div><a href="http://itytiwari.blogspot.com/2014/12/dolder-inspired-scones.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-39162563259224370672014-10-22T08:25:00.004+02:002020-12-23T15:51:22.536+01:00Matar Pulav (Rice with Peas)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8_mkN3z9_3ZouYl-c3Bo1tPApZo_d08jXzOpywK3KPaI4Z_dKG9Y7nCDfPbP5o6qQ58Y9Red-qeLTSv73SSHdQvMTpDulWYxxhpP1HdGir26W9i2Wu_vGpyiY4frPaI5-FgSYz_vY70y/s1600/IMG_2122.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8_mkN3z9_3ZouYl-c3Bo1tPApZo_d08jXzOpywK3KPaI4Z_dKG9Y7nCDfPbP5o6qQ58Y9Red-qeLTSv73SSHdQvMTpDulWYxxhpP1HdGir26W9i2Wu_vGpyiY4frPaI5-FgSYz_vY70y/s1600/IMG_2122.JPG" width="240"></a></div><div dir="ltr" style="text-align: left;" trbidi="on">Basmati rice is the most loved rice in the north of India. On one hand its a very simple rice to cook but at the same time a delicate one too. Here I am giving you a simple recipe of Rice with sweet Peas and whole spices.</div></div><div dir="ltr" style="text-align: left;" trbidi="on"><h3 style="text-align: left;">Ingredients: for 4 people </h3>
- 300 gms of Basmati Rice<br>
- 50 gms of frozen peas (if available fresh shelled ones)<br>
- 1 tbsp Ghee/Butter/Oil<br>
- 4-5 bay leaves<br>
- 3-4 black big cardamom<br>
- 1 tsp cumin seeds<br>
- 3-4 cloves<br>
- salt to taste<br>
- 550 ml of water<br>
<br><span></span><span></span></div><a href="http://itytiwari.blogspot.com/2014/10/matar-pulav-rice-with-peas.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-60198026067677006232014-10-01T14:39:00.004+02:002023-07-30T20:53:35.258+02:00Hummus <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf0WnktBIJ-3aYfdQcDhHO1BxqlHylVPHInn2ErDSsdvyHljVaFD-cvf4M4CtPYOzpcWADPl7FuOFqczmaF-stJO9cTrcLkAENbg9QtEOXRnkG82yGk9yf8YoC-72wmZeOc-vPk0kmPDT/s1600/sept242014+911.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf0WnktBIJ-3aYfdQcDhHO1BxqlHylVPHInn2ErDSsdvyHljVaFD-cvf4M4CtPYOzpcWADPl7FuOFqczmaF-stJO9cTrcLkAENbg9QtEOXRnkG82yGk9yf8YoC-72wmZeOc-vPk0kmPDT/s1600/sept242014+911.JPG" width="320"></a></div>
Hummus <span style="text-align: justify;"> is super simple to make and its really healthy and delicious. You can make it from the scratch by soaking the chic peas and cooking them or you could very well use a can (but trust me doing by scratch is worth it) </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><br></div><span></span></div><a href="http://itytiwari.blogspot.com/2014/10/hummus.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-67916169216794201272014-10-01T14:21:00.004+02:002023-07-30T20:54:33.328+02:00Apple, Plum and Fig Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPfcIAq9kjltNr7JHD1U9SF__HOAVGyDdFXF_00SovSkYKBknyFuly4eAD3e6LEag98apMZhjyscLlPBpllv2LXhKgNv2XdO1s2UL1R1VYj_Vg_SfUFChVG_7NR0wVGKvAq1qbU-uHljW/s1600/sept242014+1462.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPfcIAq9kjltNr7JHD1U9SF__HOAVGyDdFXF_00SovSkYKBknyFuly4eAD3e6LEag98apMZhjyscLlPBpllv2LXhKgNv2XdO1s2UL1R1VYj_Vg_SfUFChVG_7NR0wVGKvAq1qbU-uHljW/s1600/sept242014+1462.JPG" width="150"></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">Chutney is a very versatile side condiment which was mostly famous on an Indian plate. But now-a-days you see the use of Chutney in multiple ways. Of course on an Indian plate but these little condiments full of flavour acts as a great sandwich spread too and they make lovely edible gifts too. You can be flexible and use the fruits of your choice. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><span></span><a href="http://itytiwari.blogspot.com/2014/10/apple-plum-and-fig-chutney.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-17533446807603929632014-07-11T07:39:00.003+02:002020-12-23T14:52:28.252+01:00Samosas by Batto Bua<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqacru7yaGHrf-yQQp6R2EThRJIo5Ot12q21iIl6pW6Cf-tispPiOx8cDrvEpJlZGl5Ajeyuf3EuVNsO_YRs9z1hMTeYu4fTHoEGh03_4_2PID0eX-X6HPLGRBm47PE4KZeZxq0f7jBcEK/s1600/aa+003.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqacru7yaGHrf-yQQp6R2EThRJIo5Ot12q21iIl6pW6Cf-tispPiOx8cDrvEpJlZGl5Ajeyuf3EuVNsO_YRs9z1hMTeYu4fTHoEGh03_4_2PID0eX-X6HPLGRBm47PE4KZeZxq0f7jBcEK/s1600/aa+003.jpg" width="200"></a>Who doesn't know the good old Samosa. There are different ways to make Samosas and with different fillings too. My aunt (Bua in Hindi) gave her recipe on my facebook page and now I am posting it here on the blog. I tried it too and they are delicious. In our joint family all the cousins grew up together and I still remember when I was a teenager once she taught me how to make Palak-Tamater (Spinach with tomatoes) and I still remember one of her tips while cooking Spinach, she said to use less salt while cooking palak, because, spinach is a bit saltish, you can always taste and add it later, not sure if she remembers.<br>
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</div><a href="http://itytiwari.blogspot.com/2014/07/samosas-by-batto-bua.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-23547769783723122332014-06-01T10:26:00.002+02:002020-12-23T15:04:57.820+01:00Summer Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Pasta is such a versatile meal. There are days when you don't have much time then you can fix this simple yet flavourful dish in minutes. Here I made with Cherry tomatoes. Bur you can very well use any kinds of tomatoes. You can take normal ones or you can take those dark red, yellow and orange ones too. Of course summer is the best time for tomatoes but we get them through out the year. Last weekend I made a simple Capelline with Cherry tomatoes and everyone loved it. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">
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</div><a href="http://itytiwari.blogspot.com/2014/06/summer-pasta.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com2tag:blogger.com,1999:blog-6395311757534154583.post-61212667666874415162014-05-22T23:37:00.001+02:002020-12-23T15:17:26.580+01:00Tomatoe Rasam/ Simple Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">A clear tomato soup or Indian rasam. They are quite similar. Rasam is a very thin tomato soup which is tempered with Indian spices and its a must in every south indian kitchen. It is eaten with while fluffy rice. There are many ways you can make rasam. Some with a bit of tamarind, some people add a bit of cooked yellow split pea daal to it. My girls love this very simple one which I make. I serve it with any kind of meal. Its very comforting especially on a rainy day. </div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><span></span></div><a href="http://itytiwari.blogspot.com/2014/05/simple-tomato-soup.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-62580267441169879652014-05-22T12:56:00.047+02:002021-04-10T21:18:51.931+02:00Kochen mit Karin<div dir="ltr" style="text-align: left;" trbidi="on">
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A few glimpses of a cooking event with a lovely group of ladies. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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And dig in!</div>
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-17136409709948903332014-05-22T12:19:00.052+02:002021-04-10T21:27:36.086+02:00Street Food, Migros Oerlikon<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/s1600/2014-05-21+19.44.57.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/s1600/2014-05-21+19.44.57.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/s1600/2014-05-21+19.44.57.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/s1600/2014-05-21+19.44.57.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><div class="separator" style="clear: both;">A few glimpses of the Indian street food at Klubschule Oerlikon. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/s1600/2014-05-21+19.44.57.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtCJHqqGh7f28vI4gv5TuRBV-CWUXEtSvvbOAY14nLuMYbea7PVxXl2EVGPnFN6JL5PkDuWl0cq5AaUacp3oBHrN9xVzKr5TTiJN2u8FBmcaO0o4btvfc_iSBnYXxhiRi9qVN1V1wD02/w300-h400/2014-05-21+19.44.57.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyfcmwm5bc_EJatzp5KM6GY5BM2ST9gM-HR21UCNKCUp3oGUbGN_siex49NIfnvBQ7moqDgyN6mlkYET8KZfAhxt7glG0iPAO8W1BbSlGd20ZC8h1a0ZRW-fnuHULw4F12MV3ja4QmC4n/s1600/2014-05-21+20.02.05.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyfcmwm5bc_EJatzp5KM6GY5BM2ST9gM-HR21UCNKCUp3oGUbGN_siex49NIfnvBQ7moqDgyN6mlkYET8KZfAhxt7glG0iPAO8W1BbSlGd20ZC8h1a0ZRW-fnuHULw4F12MV3ja4QmC4n/w300-h400/2014-05-21+20.02.05.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DbJUzGkFaXGY-JBT5YmIArMypb7RjLyTtuM9qMD_eDX6eLOY9fTu55dzR4VRIYkKE1P1NeMRI86WlVA59MzmgAlJCWcYrbSE1din8L0BdBg4Fr26_gOEnfL1IQpo1x67GApXMcfW_7-q/s1600/2014-05-21+19.41.59.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DbJUzGkFaXGY-JBT5YmIArMypb7RjLyTtuM9qMD_eDX6eLOY9fTu55dzR4VRIYkKE1P1NeMRI86WlVA59MzmgAlJCWcYrbSE1din8L0BdBg4Fr26_gOEnfL1IQpo1x67GApXMcfW_7-q/w640-h480/2014-05-21+19.41.59.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyQ6zquUfZEGSYhIACACDwp2p_ff60ix8SwsB0cw_cIBRH1vwDRRIWMbI5re_uk1CN_paGe_XBT0WA3Vk5p-PgNYkMuwz-hfJoeVsvuQopmq4jgYw8v-dpOa_H7wyb3Z9em7ldnBfq6J0/s1600/2014-05-21+19.29.54.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyQ6zquUfZEGSYhIACACDwp2p_ff60ix8SwsB0cw_cIBRH1vwDRRIWMbI5re_uk1CN_paGe_XBT0WA3Vk5p-PgNYkMuwz-hfJoeVsvuQopmq4jgYw8v-dpOa_H7wyb3Z9em7ldnBfq6J0/w640-h480/2014-05-21+19.29.54.jpg" width="640" /></a><div class="separator" style="clear: both; text-align: center;">
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Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-73382270900338429272014-05-07T09:13:00.001+02:002020-12-23T15:24:01.832+01:00Green Asparagus Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgpRHXgzSs6ZL2Otg4KAW3IxHOuJeeSd5nK6mUpG5rNWH3K3tKfTgEYEsGkQE-lCAhyOVSiHqnIuI2GblOd8ij-S0whylm-7TeTU7Xl1m1e0bEONygtvJF8c6gs4mNM2Yekd3lS05fifF/s1600/photo+(15).JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgpRHXgzSs6ZL2Otg4KAW3IxHOuJeeSd5nK6mUpG5rNWH3K3tKfTgEYEsGkQE-lCAhyOVSiHqnIuI2GblOd8ij-S0whylm-7TeTU7Xl1m1e0bEONygtvJF8c6gs4mNM2Yekd3lS05fifF/s1600/photo+(15).JPG" width="150"></a></div>
<div style="text-align: justify;">Its the Asparagus season and every where you see, from the fresh markets to the malls you can find beautiful and crunchy ones. Although many people fancy the white Asparagus but my favourite ones are the fine green crunchy ones. In the green ones there are also two varieties, the fat ones and the thin ones. I used the thin ones here, in that case you don't have to peel them a lot, just the ends but if you are using the fat ones, then they have a lot of peel and it has to be peeled fine. I use them in different ways, just a <a href="http://itytiwari.blogspot.ch/2014/01/green-asparagus-with-tomatoes.html">quick stir fry</a>, on the pizza and as a very comforting soup.</div><div style="text-align: justify;">
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</div></div><a href="http://itytiwari.blogspot.com/2014/05/green-asparagus-soup.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-85883320740173914902014-04-27T15:32:00.001+02:002020-12-23T15:31:24.071+01:00Warm Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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There are sometimes those lazy rainy days when you don't feel like cooking anything but you and your family are super hungry. That's what happened to me yesterday :( I and we all were hungry. I finally got up and was hunting the fridge, I wanted to cook something delicious, easy and super simple. I found a tub of small cherry tomatoes, a Zucchini, some fresh baby spinach and of course, M`s idea was to incorporate some feta cheese too. So we topped it with crumbled feta and chili oil, it turned to be quite a treat for us and we enjoyed it watching IPL.</div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><br></div><span></span></div><a href="http://itytiwari.blogspot.com/2014/04/warm-pasta-salad.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-91533188460695440922014-04-16T18:14:00.002+02:002020-12-23T15:33:56.986+01:00Shrikhand<div dir="ltr" style="text-align: left;" trbidi="on">
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Shrikand is a famous Dessert from the Central part of India and its also quite famous in Gujarat, unlike other Indian Desserts its super simple to make. You just have to start the preparation early. Its based on natural yoghurt, the water of the yoghurt is drained out and then its almost ready after sweetning it up and adding nuts, saffron etc. </div>
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This makes a super good dessert for calorie freak people and for everyone else too. I love to eat it on my toast in the morning, thats why when I make it I always make a big quantity. </div>
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</div><a href="http://itytiwari.blogspot.com/2014/04/shrikhand.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-27296114504809864712014-03-01T21:47:00.001+01:002020-12-23T15:40:10.332+01:00Vegetarian Smörgåstårta (Swedish)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZEFGsO5bqa2xJGvcHJKtrGpB8NvEEpNX6aBo1nFNHldy59_jGIxybbcgixUjuMcRnITDa_Ncf7qFvr0xYRcRzJNyAkKXF8MN0ZGMsCxTj76gsqlvG5GCmyLkiGXuYIBW5i0S_lgfcljF/s1600/P1150206.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZEFGsO5bqa2xJGvcHJKtrGpB8NvEEpNX6aBo1nFNHldy59_jGIxybbcgixUjuMcRnITDa_Ncf7qFvr0xYRcRzJNyAkKXF8MN0ZGMsCxTj76gsqlvG5GCmyLkiGXuYIBW5i0S_lgfcljF/s1600/P1150206.JPG" width="200"></a></div>
This star dish is from our cooking club: Chüchikästchli! </div><div dir="ltr" style="text-align: left;" trbidi="on"><br>
Vegetarian Smörgåstårta: Its a Swedish speciality and Anne-li showed us how to make it in our cooking club. It is served as a main course. It was phenomenal. I loved it so much that I really have no words to express myself. It was very refreshing, fresh, delicious dish and the combination of the ingredients was incredible. I cant thank Anne-li enough for that.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><span></span><a href="http://itytiwari.blogspot.com/2014/03/vegetarian-smorgastarta-swedish.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-67301492429508947122014-02-22T12:28:00.001+01:002020-12-23T15:43:43.096+01:00Paneer Korma<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcJD9BLYodSPJ1s58BH1kNb3maXFwL1WtxEnKd59LK3K4fg6c0DFQDoag7A9yXlpxHSgEPF5R_7pEflazG2oW_JxSx78fEl2I1PFikIxSJCexoQWjinyjJo0uZKFB1fXAjUDFe6KvYfIC/s1600/P1150643.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcJD9BLYodSPJ1s58BH1kNb3maXFwL1WtxEnKd59LK3K4fg6c0DFQDoag7A9yXlpxHSgEPF5R_7pEflazG2oW_JxSx78fEl2I1PFikIxSJCexoQWjinyjJo0uZKFB1fXAjUDFe6KvYfIC/s1600/P1150643.JPG" width="200"></a></div>
<div style="text-align: justify;">Paneer is The only Indian Cheese which has been used in the Indian kitchen for ever be it in a rich and creamy vegetable, be it Paneer kebabs, Paneer Bhurgi or even the most famous Rosogulla (Bengali Sweet)</div>
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I have never a big fan or Paneer while growing up but now I love it and the same happened with the girls too. M cant have enough of Paneer. It is very rich in Protein, tastes great and very easy to cook and even make at home from scratch.</div>
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</div><a href="http://itytiwari.blogspot.com/2014/02/paneer-korma.html#more">Read more »</a>Creativ-ityhttp://www.blogger.com/profile/15825359044782726656noreply@blogger.com0tag:blogger.com,1999:blog-6395311757534154583.post-84402431904021108492014-02-03T23:08:00.001+01:002020-12-23T15:47:02.837+01:00Lemon Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG4AHoXPiZcSFJYnWxKPLYU8ID8heAzDmItRhXJeTxunRPX-8lWPO49cdBtjARnZ1VJLLbmAvOJyHcQblNttF77SgKZKj0pfiKUjgTMII7_7Mp_7IeLsp2jucgBjjyhqcsLjTER1QzcBV/s1600/P1150553.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG4AHoXPiZcSFJYnWxKPLYU8ID8heAzDmItRhXJeTxunRPX-8lWPO49cdBtjARnZ1VJLLbmAvOJyHcQblNttF77SgKZKj0pfiKUjgTMII7_7Mp_7IeLsp2jucgBjjyhqcsLjTER1QzcBV/s1600/P1150553.JPG" width="200"></a></div>
<div style="text-align: justify;"><span style="font-family: inherit;">Lemon Rice is a famous dish from the central India. It is mostly made with leftover rice from the previous day. This way you can pep up the rice and the dish comes out better with one day old rice. If you are going to make this dish with fresh rice then make sure you dont cook it too soft. </span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br></span></div>
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