Explore my blog for cultural tips, shopping tips and restaurant tips in Zürich and Switzerland and also tips from my travel around the world. 

Gnocchetti Sardi with Beans, Tomatoes & Sage

Today I cooked Gnocchetti Sardi with Roma tomatoes, beans and sage from my garden.  This is a cute little pasta which I like as it absorbs little sauce and becomes quite flavourful. To be honest this dish was born as I only had a couple of ingredients in then fridge and I chose these as my Gut said that :> Anyways nowadays I am cooking whatever we get from our garden. The flavours worked quite well. The sharpness of sage and garlic was quite refreshing otherwise it's mostly Basil with the pasta as the Indian kitchen has the Coriander. Here is what you will need for 4 people. Ingredients: - 200 gma of Gnocchetti Sardi or any pasta of your choice - 2 tablespoons of olive oil - 3 big cloves of

Zucchini subzi #1

This summer I planted just one Zucchini plant but it seems to feel a lot loved by me and R and the result is we are getting a lot of Zucchini's Zucchini is a very versatile vegetable I think! Its very much used in the Italian and the medetarrian kitchen but If I cook it indian style, it adapts to the Indian spices very well. I love this vegetable. I have been making something or the other with them. Today is a very simple way I cooked the Zucchini and I served it with Rice and red kidney beans or Rajma-Chawal. Here is what you will need: Ingredients: - 1 large Zucchini or two medium ones - 1/2 tsp of nigella seeds - 2 dried red chilis - 1/2 tsp salt - 1/4 tsp red Chili powder - 1/2 tsp Papri


Chapati/Roti रोटी is a staple food in most of the regions in India especially in the north and north east other then the south of India. Where rice is the staple food. But Roti/Phulkas are also eaten but more for breakfast. Roti is mainly made from whole meal flour or chapati flour but there are many other grains which are also used to make different types of rotis. Here is what we will need for 6-8 chapatis. Ingredients: - 250 gms Chapati flour/wholemeal flour - 1/4 tap salt - about 200 ml lukewarm water - ghee or butter Method: 1. Take the flour in a bowl, add the salt and slowly start adding the water and make a soft and elastic dough. 2. After the flour has become into a dough, then take

Peanut Chutney

Peanut chutney is a condiment which comes from the central part of India. My MIL makes it all the time and R loves it too. Peanuts are used a lot in the Maharastrian cuisine. Its full of protein and also quite simple to make and it has a long shelf life. Here is what you will need for a medium sized bowl. Ingredients: - 2 big handfuls of raw peanuts - 3-4 cloves of garlic - 3-4 dried whole red chilis - 1/2 tsp sea salt, whole - 1/2 tsp roasted cummin seeds Method: 1. Roast the peanuts either on a pan or bake it in the oven at 180 degrees for 10-12 minutes. 2. Let them cool down, when you run them with your fingers the skin should peel off easily, that means they are roasted fine. 3. Rub the

Zucchini boat

Zucchini is a very versatile summer vegetable. You can use it in so many ways. Its great texture and flavour makes it such a great partner in many dishes. If you have a kitchen/Schreber garden like me then you can grow them very easily. They can also be easily grown in pits and are super easy maintanence. I tried the zucchini boat for a first time, basically for two reasons. Firstly my Zucchini in the garden grew a bit too big and last time I used a big one, its flesh was very soft and after cooking turned watery. So I was looking to use it some other way. So after having this Zucchini boat  now we loved it so much it will be a regular at home and I am even letting my Zucchinis grow bigger a