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Red Bean Burgers

Posted by Creativ-ity on December 02, 2020

Lentils & Beans Sandwich

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Ginger and Lemon Tea

Posted by Creativ-ity on November 07, 2017

tea

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Yogurt with Cucumber/Kheere ka Raita

Posted by Creativ-ity on March 10, 2016

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Green Chilli pickle/Hari Mirch ke Tipore

Posted by Creativ-ity on September 21, 2015

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Corn Salad for Summer

Posted by Creativ-ity on May 19, 2015

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Plain Basmati Rice/Sade Chawal

Posted by Creativ-ity on May 13, 2015

Rice

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Dolder inspired Scones

Posted by Creativ-ity on December 29, 2014

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Matar Pulav (Rice with Peas)

Posted by Creativ-ity on October 22, 2014

Rice

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Hummus

Posted by Creativ-ity on October 01, 2014

Lentils & Beans Starter

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Apple, Plum & Fig Chutney

Posted by Creativ-ity on October 01, 2014

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Samosas by Batto Bua

Posted by Creativ-ity on July 11, 2014

Appetizer Indian Street food

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Summer Pasta

Posted by Creativ-ity on June 01, 2014

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Tomatoe Rasam/ Simple Tomato Soup

Posted by Creativ-ity on May 22, 2014

Soup

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Street Food, Migros Oerlikon

Posted by Creativ-ity on May 22, 2014

Events swiss bits

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Popular Posts

Green Chilli pickle/Hari Mirch ke Tipore

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. 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. Here is what you will need: Ingredients: 6-8 green chilis, washed, dried and cut into circles (hot or mild according to your choice) 1 table spoon of chicpea flour (Besan) 2 table spoon of oil pinch of asafoetida tsp of ...

Summer Pasta

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. Here is what you will need: Capelline for 4 people (you can take Spaghetti or any other pasta as per your choice) about 2 dozen cherry/ 250 gms. (can be substituted for 6 normal tomatoes chopped) 3-4 garlic cloves, pressed big bunch of fresh basil leaves, chopped good glog of olive oil. salt and pepper to taste a big pinch of red chili flakes 1 tsp of dried oregano handful of cashew nuts/haselnuts/pinenuts lightly toasted and broken into pieces Method: Boil the pasta in salted water according to the ins...

Yogurt with Cucumber/Kheere ka Raita

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. Kheere खीरे का रायता ka Raita: Cucumber Raita It can be made to go with the Indian food but if made with Greek yogurt it makes a great salad as well, especially super hit in summer. Here is what you will need, for four people. Ingredients for Cucumber Raita: 500 gms natural yoghurt 1 English cucumber, peeled and diced salt to taste a pinch of red chili powder a big pinch of black salt if available or take Himalaya salt 1/2 tsp of cumin seeds, roasted and powdered a small pinch of asatofetida 1 tsp lime juice Method: Peel and dice the cucumber. Take the yogurt in a glass bowl, add the cucumber and all the spices to the yogurt. Mix it all well, let is sit for a while for the flavours to incorporate. Serve cold. Tip: If you are going to make the raita and serve it after a w...

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