Creativ-ity

Masala Chai

2026-02-21T13:39:00.027+01:00

Masala Chai is a black tea–based milk tea infused with warming spices. In India, it’s not just a drink — it’s part of daily life. Actually I feel it has more strong hold than Religion!  From the north to the central and eastern regions, chai is everywhere: at home, at roadside stalls, between conversations, after meals. Travel further south and you’ll meet the strong culture of filter coffee — but chai still holds its quiet, steady place in most kitchens.
For me, drinking tea is almost a ceremony. It’s calming, grounding, and deeply refreshing. Like millions (actually billions) of Indians, I cannot begin my morning without a hot cup of chai. That first sip signals the start of the day.
In recent years, chai has found its way into cafés across the West. And while that’s lovely to see, it’s rarely close to the real Indian version — freshly crushed spices, proper boiling, and that beautiful balance of strength and warmth.
Try this once at home. With the simplest ingredients and just a little care, the flavor is multiple folds better. And honestly — who doesn’t deserve a really good cup of chai?
🌿 What You’ll Need (for 1 cup)¾ cup water (plus a splash extra to allow for evaporation)
¼ cup milk
1 tsp sugar (or to taste)
A hazelnut-sized piece of fresh ginger, crushed
1 green cardamom pod, crushed
A pinch of chai masala
(or substitute with 1 small clove + a pinch of black pepper)
1 heaped tsp black tea — preferably Assam tea
☕ MethodHeat the water in a small saucepan. In a mortar and pestle, crush the ginger and spices together, then add them to the water.
Once the water comes to a rolling boil, add the black tea and sugar.
Let it boil for about a minute, then add the milk. Keep a close watch — chai loves to rise quickly and can easily spill over.
Let the mixture boil for another minute. If you prefer a stronger chai (like I do), let it simmer for 2–3 minutes.
Strain through a fine sieve into your cup.
Enjoy hot — slowly, mindfully, ceremoniously. ☕✨
 Different moods with Chai
 
 

Finding Belonging Beyond Borders

2026-02-20T23:37:00.000+01:00

Last week, my two friends and I were sitting in the sauna at the gym, talking about our “over 40” health issues — dizziness, mood swings, hot flushes. Ordinary conversations. Honest ones.

And yet, I always look forward to those moments.

Not because of the gym.
But because of the feeling that I am not alone.

Somehow, between the steam and the laughter, you realize that what you are going through is not just your story. It is a shared one. And there is something deeply comforting about that.

I grew up in a joint family in India — around twenty-five of us living in one big haveli in the heart of the city. Four grandfathers, aunts, uncles, cousins. Separate kitchens, but shared lives. Together, yet independent.

It wasn’t perfect. No large family is. Where there are many people, there are disagreements. But there was always someone around. Someone to celebrate with. Someone to lean on. Someone who had already lived through what you were just beginning to experience.

I remember the women especially. After their chores were done, they would gather. Conversations in stairways. Quiet talks while hanging laundry. Laughter in the courtyard. Sometimes silence too — the kind that now, as an adult, I understand was filled with shared worries, health concerns, family tensions.

They were each other’s support system.

At that time, I didn’t know I was witnessing something important. I just thought that was normal life.

Years later, living far from that haveli, I realized something — the structure may change, but the need does not.

We still need people.
We still need community.
We still need to be seen and understood.

And so, without even planning it, I found my substitute joint family — in my apartment building, during my courses, among my clients, and in the sauna at the gym.

Different backgrounds. Different cultures. Same human experiences.

It made me understand something simple but powerful: community is not about blood. It is about presence.

We are not meant to go through life in isolation. Not health changes, not parenting, not success, not failure. When we speak openly, when we sit together — whether in a haveli courtyard or a gym sauna — we recreate something ancient.

We recreate belonging.

Maybe that is what a joint family really is. Not just a physical structure, but a shared space of support.

And maybe wherever we find that — we are home.

Falafel/Baked Vedas

2026-02-20T14:14:00.008+01:00

She is a Keeper!

I had developed this recipe during the Corona times when we did a collab with Simone from Global Inspirations.

This is one of the most loved recipes from my cooking courses at Migros — and a favorite among friends, too. It’s truly a keeper, and I’m still so happy with how it turned out. When I first developed it, I knew it was special. She came out beautifully.

Falafel is usually fried — but not this one. This version is baked, making it lighter, simpler, and perfect for sunny days when you want something wholesome but still full of flavor.

Enjoy them warm with a homemade lemonade or even a relaxed glass of wine. These little vadas are wonderfully versatile: you can freeze them, crumble them into sandwiches, tuck them into wraps, or scatter a few over a fresh green salad. And they also make a great platter for parties.

So here is what you will need to make a tray of falafel:
Ingredients:

200 gm yellow or orange lentils soaked for about 2-3 hours
1 red or white onion, chopped
1-2 green chilies, finely chopped
1 grated Zucchini, IMP: softly pressed to release the water 
big handful of fresh coriander or parsley, chopped
salt to taste
1 tsp of red chili flakes
1/2 tsp of turmeric powder
1 tsp black pepper, pounded
1 tbsp of oil and a sheet of Baking paper 

Method:

Soak the daal drain it in a sieve and let it sit for a while
In the meantime prepare all the above ingredients
Now puree the daal coarsely with the help of a hand mixer
Add all the spices and the fresh vegetable ( in case of using Zucchini make sure to squeeze the water out of it
Preheat the oven to 180 degrees
With the use of two teaspoons put the little vedas/nuggets on a baking tray lined with backing paper
Bake it in the oven for 25-30 minutes, turn them once half way through
Serve them hot with a mint coriander chutney, any dip or salsa
You can also serve them on a bed of salad or use them in schwarma or falafel rolls
They can be frozen very well. Enjoy!

Guys do enjoy this recipe and I think it can be used in a variety of ways like of course as falafel starters, on a salad, you can also make a yoghurt based curry with this and these can be also frozen very well. Let me know how it turned out. 
    

Zucchini, Feta, Pear & Sesame Topped Pizza

2026-02-19T20:25:00.001+01:00

Pizza dough: You have the pizza dough recipe here on the Pizza. So do take that or you can also buy a store bought dough.

Zucchini, Feta & Sesame Pizza Topping

A fresh, minimal topping that lets a few good ingredients shine. The zucchini softens beautifully in the oven, the pears give a juicy touch the feta turns creamy and salty, and the sesame seeds add a subtle crunch. Walnuts also go very well with this.

Ingredients (for 1 large pizza)

1 medium zucchini, thinly sliced (rounds or ribbons) & 1/2 tight Pear cut into slices
80–100 g feta, crumbled
1 tbsp red or white onion, very thinly sliced
1 small garlic clove, finely minced or grated
1–2 tbsp olive oil
1 tbsp sesame seeds
Salt, to taste
Freshly ground black pepper

Method

1. Prepare the zucchini
Slice the zucchini thinly. If it feels very watery, lightly sprinkle with salt and let it sit for 5–10 minutes, then gently pat dry with kitchen paper.

2. Season
In a bowl, toss the zucchini with olive oil, garlic, salt, and freshly ground black pepper.

3. Assemble
Spread the zucchini evenly over your prepared pizza base. Scatter thin onion slices and Pear on top. Crumble the feta over everything.

4. Finish with sesame
Sprinkle sesame seeds evenly across the pizza for that subtle nutty crunch.

5. Bake
Bake according to your pizza dough instructions or in a preheated Oven at 230* for about 13-15 Minutes or until the crust is golden and the zucchini is tender with slightly caramelised edges.

Optional finishing touch:
A tiny drizzle of olive oil and an extra crack of black pepper just before serving.

Dabeli (Kutchi Dabeli) Spicy Potato Sandwich

2026-02-19T20:01:00.003+01:00

Dabeli (Kutchi Dabeli)

A beloved street snack from Gujarat, Dabeli is all about contrast — soft spiced potatoes, sweet and tangy chutneys, crunchy peanuts and sev, fresh coriander, and a squeeze of lemon, all tucked into a lightly toasted bun.

It’s messy, vibrant, and absolutely addictive.

Ingredients (Makes 6 Dabeli)

For the Spiced Potato Filling

4 medium potatoes, boiled and mashed (use leftover potatoes if you have)
1 tbsp oil or butter
2 tbsp Dabeli masala (take salt, chilli and garam masala if you don't have that)
2–3 tbsp tamarind chutney
1–2 tbsp garlic chutney (optional but traditional)
2 tbsp roasted peanuts
Salt, to taste
2–3 tbsp water (to soften mixture)

For Assembling

6 pav (soft bread rolls)
Tamarind chutney (sweet & tangy)
Green chutney (coriander-mint)
Fine sev
Fresh coriander, chopped
1 small onion, finely chopped (optional)
Pomegranate seeds (optional but lovely)
Lemon wedges
Butter, for toasting

Method

1. Make the Potato Filling

Heat oil in a pan over medium heat. Add the Dabeli masala and stir for a few seconds until fragrant (be careful not to burn it).

Add the mashed potatoes, salt, tamarind chutney, and garlic chutney. Mix well.
Add 2–3 tablespoons of water to soften the mixture slightly — it should be moist but not runny.

Fold in the roasted peanuts. Cook for 2–3 minutes until everything is well combined and heated through. Switch off the heat.

The mixture should be soft, spicy, slightly sweet, and tangy.

2. Prepare the Pav (Bread)

Slice the pav horizontally without cutting all the way through.

Spread tamarind chutney on one side and green chutney on the other.

3. Assemble the Dabeli

Spoon a generous layer of the warm potato filling inside the pav.

Top with:

A sprinkle of chopped onions (if using)
Fresh coriander
A squeeze of lemon
A generous handful of sev

Close the pav gently so the sev sticks to the sides of the filling (this is part of the charm).

4. Toast

Lightly butter the outside of the pav and toast on a hot pan until golden and slightly crisp on both sides.

Serve immediately while warm.

Notes

Dabeli masala is key — it gives the dish its signature sweet-spicy aroma.
The balance of sweet (tamarind), spicy (masala), fresh (coriander & lemon), and crunchy (sev & peanuts) is what makes it special.
It’s perfect for brunch, tea-time, or as a fun dinner with friends.
PS: to keep things easy I make the whole pan and garnish it well and everyone makes their own.

Hearty Vegetable Curry with Cashew Creme

2026-02-19T19:17:00.003+01:00

Hearty Vegetable Curry with Cashew Cream

This vibrant vegetable curry is a celebration of simple ingredients coming together to create a rich, comforting dish. Loaded with cauliflower, carrots, chickpeas, peas, tomatoes, and capsicum, it’s a wholesome meal perfect for a cozy lunch or dinner. The secret touch? A tablespoon of cashew butter that adds a silky creaminess without using dairy.

Ingredients (Serves 4)

1 small cauliflower, cut into florets
1 medium carrots, sliced
1/2 sweet potato
handful of green string beans
1 cup cooked chickpeas (or canned, drained and rinsed)
1 cup green peas
1/4 medium capsicum green & red (bell pepper), chopped
2 large tomatoes, chopped 0r 4-5 Cherry tomatoes
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tbsp cashew butter
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chili powder (adjust to taste)
Salt, to taste
Fresh coriander, chopped (for garnish)
Water, as needed

Method

Prepare the base: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add chopped onions, ginger, and garlic. Sauté until the onions are soft and golden.
Add the spices: Stir in turmeric, coriander powder, chili powder, and a pinch of salt. Cook for 1 minute to release the flavors.
Cook the vegetables: Add chopped tomatoes and cook until they soften and release their juices, about 5–6 minutes. Then add cauliflower, carrots, sweet potato, chickpeas, peas, and capsicum. Stir well to coat everything in the spice mixture.
Simmer the curry: Pour half cup water to cover the vegetables partially, cover the pan, and let it simmer for 8-10 minutes, or until the vegetables are tender.
Finish with cashew butter: Lower the heat and stir in the tablespoon of cashew butter. Add garam masala and adjust salt if needed. Cook for another 2–3 minutes until the curry is creamy and fragrant.
Garnish and serve: Sprinkle fresh coriander over the curry and serve hot with steamed rice, naan, or your favorite flatbread.
PS: if you like you can also add the Capsicum and the peas half way through so that they don't get mushy. And if you like it a little saucy then add 1 more cup of water and turn the vegetables well so that a thick gravy is formed.
And this always tasted best the next day as all the flavours get marinated well.

This curry is a rainbow on your plate and a delight to the senses—creamy, flavorful, and perfectly balanced. The cashew butter gives it that gentle richness that makes you want to go back for seconds!

Kitchen love

2026-02-19T13:14:00.001+01:00

This needle work was done 25 + years ago while I was in Singapore. I still have the same sentiment for kitchen.

Apples on a toast

2026-02-19T13:09:00.009+01:00

Apples on a toast

This toast with caramalised Apples is super easy to make and it makes a great weekend breakfast and it's yummy too. Sometimes I take about 3 apples and 2 pears but its entirely your choice.

Ingredients: for 4 people

- 4 Apples, washed and sliced with peels on them (the healthier way)
- 1 tbsp of butter
- 2 tbsp brown sugar
- 1/2 tsp of cinammon powder
- 1/2 tsp grated ginger.

Method:
- Heat a non stick pan and melt the butter in it.
- Add the apples and all the other ingredients and cook them on a medium high heat, until you see the sugar in forming into caramel.
- While this is cooking, start preaparing the toasts, 2 for each person , so 8 toasts alltogether.
- Top the toasts with apples and garnish with a mint leaf if you have some. Enjoy.
- Keep one extra toast to clean the caramel and the sauce left in the pan, M loves to do that.

Berry Tart

2026-02-19T13:04:00.003+01:00

It was my birthday on the 28th of August, I happen to be a typical Virgo. I may be one of the few Women who does not fell bad getting older, in fact I feel I have earned my years. OK sometime I also fuss when I have to change glasses from reading to driving, or try to thread a needle but other then that I am fine with it. I feel I got wiser but Patience that is a different ball game. Will talk about that another time.

But I love birthdays and everything about it from getting mails, to facebook wishes, to hugs to phone calls to gifts and cakes. I feel its about celebrating "LIFE" and everyone should do it.

M made a nice lunch of Aubergine Risotto for me and me made a berry tart with whole meal flour, brown sugar and it was yum:) I am really not lying. The Recipe is from Dr. Oetker`s book on German baking (German baking is one of the best). So here it is, how it looked

It has the nuttiness of nuts and brown flour and the sweetness and sourness of sweet and sour berries, OH!!!was heavenly, should write the recipe soon. The best thing is you can to it with really anything. Caramelised bananas, Apples with Zimt or even Johansberries etc.

Samosa with a twist

2026-02-19T12:47:00.012+01:00

Samosas with a twist

We all know the world famous "Samosa" the 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 of course the vegetarian version and not the deep fried one but the backed one.

Here is what you will need.

- 1 rectangular puff pastry/blatterteig
- 500 gms boiled potatoes, roughly mashed
- a handful of frozen peas
- 1 green chili finely chopped

Spices :
- salt to taste
- 1 tsp red chili powder
- 1 tsp dry mango powder or juice of half a lime
- 1 tsp roasted cumin powder
- few shakes of black pepper
- 2 tsp of dried fenugreek leaves

Method:

- Mash the potatoes and mix all the other ingredients to it. Mix them well and keep it aside.
- Preheat the oven at 200°
- Roll out the blatterteig on a baking sheet, open it up, put the filling on the border and roll it like a swiss roll.

Cut some slits around 3 cms apart and bake it in the preheated oven for about 12-14 minutes. I do it this way in a roll form and because of the slits the potatoes get a bit brown or crisp after baking and its easier to cut it into pieces. But you can also do it very well in a samosa or a Croissant form. Serve it for a small lunch with a salad or it goes great at tee time too.

Pav Bhagi

2026-02-19T12:40:00.004+01:00

Pav Bhaji is a very famous Indian snack, an in between dish, a dish from Bombay which is now famous in the whole of India too. Pav means bread in Hindi and Bhaji means vegetables. Now you may find it a bit surprising that bread in India but hey you dont know there are some famous Street foods in India which are mainly based on bread.

So the Bhaji is made from a mixture of different vegetables in a tangy tomatoe sauce and it is cooked with the special pav Bhagi Masala available. The main vegetables are Potatoes, Tomatoes, onions, peas, all sorts of Capsicums etc, but I use whatever I get here.

Anyways here is what you will need.

Ingredients: for 4 people

- 4-6 medium sized potatoes
- 1 Zuchini grated
- 1red capsicum finely chopped
- a handfull of frozen peas
- a handfull of corn

For the Masala:

- 1 big onion finely chopped
- 1 green chili, finely chopped
- 3-4 medium sized tomatoes chopped
- 1 tsp of grated ginger
- 1-2 garlic cloves, pressed totally optional
- salt to taste
- 3 tsp of Pav Bhaji Masala if available if not you can use salt, red chili powder and garam masala.

Method:

- Boil the potatoes and keep them aside

- Chop all the vegetables.
- Mash the potatoes and keep them aside.
- Take a pan, heat some oil and butter and add the chopped onions to it and fry them till golden.
- Add the ginger and green chilis, and garlic is using, stir them for a while.
- Add the tomatoes, Salt and the Pav Bhagi Masala, mix it all well and let it cook for about 4-5 Minutes. Add half a cup of water and let it mix with the Masala.
- Add the vegetables to the pan, lower the gas and mix it all well. If you find it too dry add some more water and let it cook.

- Cook for 3-4 minutes and now add the mashed potatoes.
- Add a big dollop of Butter to it and close the stove.
- Roast the bread with butter and serve it with the Bhagi garnished with chopped onions, fresh corainder and a lime wedge and a few pieces of fresh green chilli. Enjoy

The Zürich bag

2026-02-12T12:38:00.005+01:00

Here is our Zürich bag! It's my new project. You can find out more here on my other website

House of Creativ-ity

These bag are designed by me, they are made from old sun blinds and dead stock of the sun blinds, they are also printed and sewn in Zürich.

Aubergine Raita

2026-02-12T12:17:00.006+01:00

Another very yummy dish is Aubergine Raita. Here is what you will need.

- 1 Baked Aubergine

- 500 gms natural Yogurt

- salt to taste

- chili powder to taste

- 1/2 tsp roasted and powdered cumin seeds.

- 1 red onion, finely chopped.

- 1 green chili finely chopped

- fresh coriander to garnish.

Method:

-Take a small pan. Heat 1 tsp oil in add and add the onions and green chillies to it. Fry them until the onions are golden.

- Take Yogurt in a glass bowl.

- Add Aubergine, all the spices. Mix it well.

- Keep it cool. Before serving garnish it with fresh coriander.

Enjoy

Jaipur

2026-02-12T11:55:00.008+01:00

Here is a random photo dump from Jaipur a while ago!

Kanank Vrindavan

My home in Jaipur! our Torda Haveli

The famous peacock gate at M I road

One random Haveli in the walled city!

The Albert Hall

Jaipur wedding are the best

HOLI IT IS!

the old times holi fun! the gulal gota!

Everything is pretty in Pink in Jaipur!

some more gulal

the master artisan making the gulal goat with lac

meine Schweiz

Ethiopian cooking event

2026-01-28T12:49:00.001+01:00

Lula was kind to show us cooking from her country "Ethopia" and it was pretty special. To be honest it reminded me of my own "Indian cooking". So many things were similar in both the cuisines from lentils to the way of cooking to spices and the way you eat "with hands". Maya was a perfect host and we had so much fun cooking and we ate a lot. Here is a glimpse:

Lula showing us the Ethopian bread"Ingera

After making the breads you spread them on a cloth

It reminded me of Indian Dosa, but it was cooked without any fat,

This was the stack of "Ingera" enough to feed a town, and we finished it :) well!!! Almost!

Lots and lots of onions

Some more veggies

and some more

loads of garlic with oil and maya knows how she did it :)

First onions, then Beans

and then come carrots, this was cooked in layers

Maya making the Mango

Lula busy cooking

red lentils, I loved them

green lentils, I call them swiss dal, was yum 2

Veggies cooking on low hear

again lentils, they also eat lot of lentils

and now slowly the dishes starting coming together and our hunger too :)

the veggies are nearly ready and that sauce on the top, divine

mango creme, ready to dig in...

red lentils ready, were great

yellow lentils, good to go

simple salad but refreshing

nicely done table outside

veggies dished to be served

table getting fuller and fuller

the whole group ready to dig in

happy people

salad

and the salad sauce

Lula

" The Ethopian Buffet"

the way to serve

and here is the full plate

A very contented group of people

mango dessert and some other sweets

chai to finish off the meal

and a re-fill

This was one of the best cooking days I had, great food, even better company. Thanks to Lula and Maya once again.

-----------------------------------------------------------------------------------------------------------------------

4th September, 2012

Cooking Event with Tatjana and her friends. It was a fun evening !!!!!!!!!!!!

Chefs at work

Making Mango Creme

Dal Fry

People at work and Talk too :)

Onion Pakoras

Paneer Korma

Raitha

Kachumber

Linsen Salat

Papadums

A photographer being photographed

Discussing, are we

I warned him "The mango was good"

A Pretty good job with the Mango creme

and this is how our "Buffet" looked like, it was rather clear not like this blurry picture!

Green beans

2025-10-09T13:00:00.001+02:00

Green Beans

YES! I am writing this on Christmas day. First of all I wish all of you a very Merry Christmas. Here is a very simple recipe of "Green Beans". Its a real easy-peasie recipe. My girls love it and eat it like chips or chunky veggies.

Here is what you will need (for 4 people)

Ingredients:

- 500 gms french beans ( I took fresh but the frozen one goes well as well and its super quick with them)

- 2 tsp of Oil

- 1 tsp of Cumin seeds

- 1 green chili, chopped

- 2 cloves of garlic pressed

- 1 tbsp of white sesame seeds

- salt to taste

-1/2 tsp of red chili powder or chili flakes

- 1 tsp of coriander powder

- 1/4 tsp of dried mango powder if available

- juice of fresh lime to garnish just before serving.

Method:

- Cut the heads and tails of the beans and keep them aside. If you are using the frozen ones just thaw them.

- Put a pot of water to boil and when the water comes to boil, boil the beans in to for about 5-7 minutes or until al-d`ente. In case of frozen beans you will avoid this step.

- When the beans are boiled drain them in a sieve and let them rest.

- Heat the Oil in a non stick pan to heat.

- When it smokes a bit, add the cumin seeds, let it splutter and reduce the heat.

- Add the chopped green chili and the pressed garlic, stir it for a while and then add the sesame seeds. Roast them until they get some golden color.

- Now add the beans, increase the heat a bit and stir them with two wooden spatulas just the way we mix a salad, for about 1-2 minutes.

- Add all the dry spices and mix them well again until all the beans are coated with the spices and sesame seeds.

- Close the heat and just before serving add the juice of half a lemon.

- Put them on the table and see them vanish as quick as hot buns. You can serve them with any meal, be it Indian or Western. Adjust the spices according to your taste.

- Enjoy.

Dialogue Before Change

2025-02-20T23:50:00.005+01:00

Recently, I observed a behavioural change in someone close to me. It made me think deeply about something: how we perceive ourselves, and how we want others to perceive us, are often two very different things.

A told me she wanted certain people to see her differently — closer to how she feels inside. So she decided to change parts of her behaviour.

Slowly, people began noticing something was different. And naturally, they became confused.

That is when I realised something very clearly: change without dialogue creates distance.

I have always believed in dialogue. Whenever I am unsure, hurt, confused, or facing a problem, I speak. I speak to friends, to my children, to R. And often, while talking, clarity appears. It is as if speaking rearranges the chaos inside the mind.

Dialogue doesn’t just solve problems. It softens them.

From the time my girls were in kindergarten, I have told them: if you have a problem, face it. But facing it does not mean fighting it alone. It means addressing it — often through conversation. In the beginning it was difficult for them, but over time it became a habit. And once something becomes a habit, its power over you changes.

So when A described her situation at work — where major organisational changes were made without consulting lower management — she immediately felt something was wrong.

“We should have been consulted,” she said. “It affects us too.”

Exactly.

That was the heart of it.

When change happens without dialogue, people feel excluded. Not necessarily because they disagree — but because they were not included in the process.

The same applies to personal growth. If we suddenly shift our behaviour without inviting others into our reflection, it can feel unsettling. People relate to us based on patterns they understand. When those patterns change silently, confusion follows.

Growth is important. Evolution is necessary. But dialogue makes change human.

If I ever wanted to change something fundamental about myself, I would first open a conversation. I would say: this is what I am thinking. This is what I am trying to work on. This is why.

Dialogue creates understanding.
Understanding creates support.
And support makes change sustainable.

Perhaps belonging — whether in a family, a workplace, or a community — is not about perfection. It is about dialogue.

Wild Garlic (Bärlauch) Pesto with Pumpkin Seeds & Chilli

2025-01-19T19:20:00.004+01:00

Wild

Wild Garlic (Bärlauch) Pesto with Pumpkin Seeds & Chili

This vibrant green pesto is everything I love about spring — bold, fresh, slightly garlicky and finished with a gentle warmth from dried chilies and black pepper. Instead of pine nuts, I use pumpkin seeds for a deeper, earthier flavour. A splash of lemon keeps it bright, and a little pasta water turns it into the silkiest sauce.

Simple ingredients. Big flavour.

Ingredients (for 3–4 portions of pasta)

1 large handful fresh Bärlauch (wild garlic),washed and dried
1 small garlic clove
3–4 tbsp good quality olive oil
3 tbsp pumpkin seeds
2 dried red chilies
½–1 tsp freshly crushed black pepper (adjust to taste)
1–2 tbsp fresh lemon juice
2–4 tbsp reserved pasta water
Salt, to taste

Method

1. Lightly toast the pumpkin seeds
In a dry pan over medium heat, toast the pumpkin seeds until they s,tart to pop slightly and become fragrant. Let them cool. (its not a must, but the flavours are amazing)

2. Blend the base
In a food processor or blender first blitz the pumpkin seeds, then add the Bärlauch garlic, dried chilies, black pepper, and lemon juice. Pulse a few times.

3. Add olive oil
Now slowly drizzle in the olive oil until the pesto becomes smooth but still slightly textured. Blitz again.

4. Season and adjust
Taste and add salt if needed. If it feels too thick, add a spoon of pasta water to loosen it.

5. Toss with pasta
Add the pesto to freshly drained pasta along with a bit more pasta water. Toss well until glossy and coated.

Notes

For extra creaminess, you can add a spoon of grated Parmesan or nutritional yeast.
If you prefer less heat, remove the seeds from the dried chilies before blending.
Store in a jar topped with a thin layer of olive oil — it keeps for 2–3 days in the fridge.

Shabby Chic is the way to go

2024-10-10T16:41:00.001+02:00

My colour was this minty green

At the moment Shabby Chic is the thing for me. I have been doing some projects with this technique and this one is quite special for me. I got this bookshelf from my very lovable and special old neighbour. She was a 88 year old very nice woman. She used to tell me stories from her times when back in those days she and her husband used to travel a lot, they even went to Italy on the Vespa. How she and her husband made their house with their very own hands. How she had to boil her linens to make them white and then iron all of them. How they had to eat very dry bread for many days and so on and so forth.

It was always nice to speak to her and get a perspective on those days and whenever I would be in a complaining mood, after speaking to her I would also come back to the humble earth and for a couple of days stay calm and not complain about how I have to do so much always.....I am not that much of a nag but sometimes, everyone is allowed, right!

She always enjoyed my Indian Thali, especially the use of the spices, she has tasted Indian food just with me and she loved it. I must say she was quite an open person, What a pleasure it was to feed her.

She gave me her very old book shelf and I wanted to cherish it for ever. The colour was a dark brown but I wanted something fresher so I decided to get Shabby Chicky and took a roller and a spray in my hand. This is what I did.

Things for the makeover:

- A sunny day
- old newspapers or a big plastic sheet
- pair of gloves
- sand paper (thin and medium grid one)
- primer
- white base coat
- golden or silver spray paint of your choice
- colour of your choice
- small roller
- paint tray
- small brush for those corners you cant reach with the roller
. lots of chilled ice tee to drink :)

Method:

1. First of all line the surface where you want to work with either old newspaper or a plastic sheet. Take the piece of furniture here, clean it with an old rag.

2. Sand the whole furniture with a thin grid sandpaper inside and out. Dust it well and then wipe it with a wet cloth. Let it sun dry for an hour or so.

3. Now in my furniture I had some beautiful carvings, so firstly I sprayed gold on all the carvings and let it dry for half an hour again.

4. Then I primed the whole thing with a primer, inside and out. I didn't do very smooth moves, as I was going for a used Shabby chic look.

5. Let it dry again for an hour.

6. Now again spray gold on the carvings and a bit on the edges at the top, the bottom and a bit on the shelve edges as well, it will give a nice look later. Let it dry again for half an hour.

7. Now do the white base coat everywhere once the primer is dried.

8. Let it dry for a couple of hours or if the day is quite sunny then an hour will do.

9. Now the magical moment comes, paint the whole piece from outside in the colour you have chosen. I left the insides white, as I preferred that but that's entirely a personal choice.

10. Let it dry again for an hour and then go for the second and the final round. Now let it dry very well, either overnight or a couple of hours.

11. Take the middle grid sandpaper and start sanding the edges where you sprayed gold. As now the gold is covered in white and green, so we want to take it out by sanding these two colours out.

12. Work with feeling and once its done, dust it well again and wax it with an old rag to seal it.

13. Voila` there you have a brand new Shabby Chic shelf.

The Shelf before

After the primer

My colour was this minty green

A bit of gold, I love gold.

After the first green coat.

The shelf.....After.

Potatoe Salad

2024-09-19T13:17:00.000+02:00

Potatoe Salad

Who doesn't like comfort food but comfort food doesn`t have to be junk or unhealthy. It can be and it should be very easy to make and should taste good too. In fact it should be like sort of opening a packet of chips. OK, not really but what we are going to do is also pretty easy.

One Sunday I made a simple potato salad with sour creme and dill, toasted bread topped with our good old guacamole and a little new addition which is olive paste. Serve this to your kids for an exceptional meal in front of the idiot box(I know we all do it sometimes) and to your hubby with an IPL cricket matching running. They will be your slaves for ever!!!!!!!!!! or I am just kidding :)

Potato Salad

Ingredients

- 500 gms of potatoes, boiled
- 1 small tub of sour creme(natural yogurt can also be used instead of sour creme)
- 2-4 tbsp of milk
- 1 tsp of fresh lemon juice
- 1 bunch of dill leaves, fresh, chopped
- salt to taste
- few shakes of black pepper
- 1/2 tsp of red chili flakes
- 1 clove of pressed garlic

Method:

Boil the potatoes and keep them aside to cool. In the meantime add all the other ingredients together and mix them well. Now the potatoes should be cool enough to handle. Peel the potatoes while still a bit warm, break them with hand and add it to the creme mixture. If we add the potatoes while a bit warm, then they soak the spices and flavours nicely. If you are serving immediately then its fine but if you are serving it after a while, it might get a bit dry, so add a couple of spoons milk to it.

Reflecting with Communication and Connection

2024-09-02T00:01:00.005+02:00

G and I were sitting in a new little restaurant in a charming French-style arcade, sipping our teas — and of course, I couldn’t resist a wholemeal crispy croissant. G was on a diet; I’m not.

Every now and then, we meet to talk about our kids, our husbands, life in general… and our midlife. Our children were literally in diapers together, so yes, I could brag a little and tell them, “We’ve known each other since you were in diapers!” — and feel just a bit proud when I’m right.

G asked how my summer had been, and then she said she had some “news” to share. I braced myself — surprises give me indigestion — and then she dropped it. Shock. Surprise. Confusion. Seeing long-term marriages struggling after twenty-plus years is heartbreaking.

Life changes as we move through the decades: children grow, spouses evolve, needs shift. And yes, sometimes people call it a “midlife crisis,” but honestly? Every phase has its challenges. The real solution, I’ve found, is communication. Heart-to-heart conversations, sharing expectations, expressing feelings, noticing the little things — these are what keep relationships alive.

I advised G and her husband, C, to spend quality time outside their usual routines. Dress nicely, take public transport, sit in a small, personal restaurant. Watch happy people, young couples, children playing. Let the world remind you of life’s joy. And then talk. Often, changing the environment softens tension and opens space for honest dialogue.

The little things matter, too. Over the years, R and I have learned to share our days, send messages, and talk over meals. I tell him when I’d love pink roses — simple, clear, and effective. Relationships aren’t about perfection. They are about intention, patience, and connection. Arguments, differences of opinion, and clashes will happen. But when we communicate openly, we learn to agree, disagree, and move forward together.

Midlife is not a crisis. It is an opportunity: to reset, reconnect, and treasure the bonds that truly matter. Reflection, communication, and connection — these are the tools that make life rich, relationships meaningful, and the little everyday moments unforgettable.

Jaipur Summer 2012

2024-08-24T12:54:00.001+02:00

Summer holidays 2012

This year again it was family and friends and talking over hot masala chai and kachoris. It was a blast. Here is the proof

Vidhan Sabha Jaipur

My dear old beautiful "Ajmeri Gate" where I have passed millions of times. Painted in the beautiful Jaipur Pink color.

View of Gad Ganesh from the Balcony of Chachijee`s House in Brahmpuri

Way to the famous "Gad Ganesh Temple"

View of the beautiful Garden from Chachijee``s House in Brahmpuri

Me giving my niece a hair cut. I had to lure her to do that and at the same time was terrified as she loved her locs so much.

But she is such a sweetheart, she loves me so much and she found herself "Super cute" after the cut. Kids :) love them.

My brother making his famous Paneer

India Today!! Lunching at Mac Donalds

The girls having fun and not that I support much of mac food but to be hones the Indianised Aloo- Tikki Burger was pretty cool and I take pride in saying that they had to open the first Vegetarian Mac Donalds in India at Amritsar!! Cool

Neelam`s famous Bombay Sandwish

"Jaipur" The pink city of India. Ja that's where I come from. There is something about Rajasthan which is so special. Jaipur is the capital city of Rajasthan (the land of Rajas) I grew up here and am in love with all the Rastas, roads and Galis of this place. In one of the Diddl Hefts from the girls I had read that Rajasthan is as big as Germany so you can only imagine !!! What all you can find there. There is so much to do here that you are always short of time. There are palaces and havelis to be seen, beautiful tempels to be visited for the blessings one of my all time favourite if Ganesh ji ka Mandir at Moti Dungri. But there are some other very famous temples like Birla Mandir and Gobind Dev Ji ka Mandir which is in the old town. For shopoholics there is loads to shop from scrafs to stoles, kurtas and kurtis, bangles from glass and lac and not to mention the famous silver jewellery. Jaipur has become a great hub for semi precious stones. You can find great stuff here and loads of good food to eat either in Resturants, Hotels or at the road side and there are some very famous little shops which are being run from generations and the food is awesome.

Finally I bump on to some folders which have some pictures from my last trip.

my home in jaipur

elephant on the road, i says democratic traffic.....i say

school of arts, kishanpole bazar,jaipur

a peacock fan

Albert Hall which is now a Museum in the middle of the city.

Albert hall is situated in the middle of a garden called as "Ram Niwas Bagh", Bagh meaning garden. This is the view from the side.

The view from the other side.

Early morning people come to feed these pigeons and they hang around here all the time. Similar view of the pigeons I remember seeing in London at the Trafalgar Square.

View by dusk, I remember as a child we used to go there often and on the other side of the garden there used to be stalls of famous street foods, Oh! how I loved that.

The famous Birla Temple. There are many Birla temples in the whole of India and they all are made very similar to each other and in all of them the stone used is white marble. At the time of morning and evening prayer it is so lovely, peaceful and heavenly there.

The Birla Planetarium

Papa v Bachchan

2023-12-19T16:02:00.001+01:00

Papa gave a stern kick on his Rajdoot and without any hesitation it got into action. Me and my brother sat on the back seats and off we went to see my first movie ever on the 70 mm big screen to Premprakash theater. As soon as we reached the theater, I was super excited but I felt so little in front of the big cinema hall, a bit scared, nervous and immensely happy. I was going to see the first movie of my life in the cinema Hall, It was huge deal. The movie was of the most famous angry young man from Amitabh Bachchan and it was: "Mukadar ka Sikandar" It went on to become a cult movie from Bachchan. In the beginning there was a small documentary then various advertisements and stuff and I remember asking my brother every other second if the movie started. I couldn't get that. He was the clever one, always kept saying.... abhi nahi (not now), I will tell you when it happens.

Finally the movie started. It was a very special and overwhelming sight to see a movie on the 70 mm screen and when the song Rote hue aate hai sab... came showing Bachchan on the big screen, I was blown away. He looked so good, Bombay looked so beautiful. That is the only thing left in my memory from that movie and then a little faded bits and pieces.

The movie was half way through and it was the Intermission. We were the first ones to get out of the theater to the little bar/restaurant. My father ordered two chilled coco colas, one for me and one for my brother. My brother used to love coco cola but me on the other the other hand was a different story. It was very strong for me. Whenever I would drink it, it would start coming of my nose and I would burp like a drunkard. So I told Papa, I would like to have a Gold Spot (version of fanta back then) please. He asked the bar keeper to exchange it for a gold spot as we were the first ones there and there was no crowd. He refuse to change it for me even after my father requested.

My father took the cola bottle in his hands and poured the whole thing on the floor, the bar keeper got frantic and started freaking out. My father said since you refused to exchange it and I don't need it so I can do what I want with it. He then ordered a new Gold spot for me, just very plainly as if nothing unusual has happened.

My and my brother didn't know what was happening. We were about 10-11 years old. But I still remember a sense of immense security and pride and guts to do that. For a 10 year old to witness something like that was huge. I don't know if it was the right thing to do or not but for me it very special, bold, brave and carefree. The look in his eyes was the look you see while watching Marlyn Brando from the Godfather. I absolutely loved that character and then I saw that same look in my father's eyes.

This little incident should have been an experience of a first bollywood movie for me but it turned out to be much more than that. I didn't realise it then but it never faded from my memory. It gave me an immense sense of security and safety from my Father. After going back to the hall to see the other half of the screen movie, it felt so small and insignificant. The kick of the theater was not such a kick for me anymore. I have already seem my life Hero, Live in action and this still give me kicks and that's more then enough to keep my adrenaline going.

Love you forever....

Love you till the moon and back.....

Happy Fathers Day

2023-10-18T16:44:00.006+02:00

Those were cute little cans of orange fanta cans and they were being distributed as samples for free. These kinds of things you see often at the Zürich bahnofstrasse. Now R had a meeting with his Banker at the Bahofstrasse and while getting out of the station he sees those cute and young teeangers distributing those chilled and sweaty looking fanta cans. They were doing these small jobs to earn some money I guess which they might use to do Euro Rail in the summer. Anyways R sees them too but if you know him he is not the kind of person who would take or approach anyone and take those free goodies. His Aura is also like that, which frightines kids! Not in a bad way, but like he is a serious kind of a business man and free goodies dont interest him. He cannot get things changed so basically all the things where in you will need a favour he wont do.

As long as I have known him he has never ever ever took anything for free. But today it was a different day. He passed by those kids but of course as I told you about his Aura, he wasnt offered the fanta can. So, he goes closer to the kids and stands there pretending to read the train time table which he knows by heart and waits and waits. Finally when the kids see know one around there they offered him a cold and ice chilled baby can. He takes the can, goes around the station a bit and then comes back from the other side and does the same drill of pretending to see the time table and he gets his second can. Now he has to enter the bank in his suit and his laptop bag and two super chilled cans of fanta cans.

He finds a little plastic bag somewhere, puts the cans in there and stuffs them with the laptop. After his meeting he gets home and gives those cute cans to his girls (not me, although I also like fanta) When we meet at the dinner table in the evening, yours truly have to know everything about everyones day and I asked enquiring, who got the fanta cans? He said he got it! But I knew those are the ones you cannot buy but can only get it for a free sample. I asked you got it and how? Then he tells me the whole story and I was like WOW! You did all that.

The thing is what a father can do for his children, its not about the can of fanta but the effort it went to do it and there are so other examples I have and I am sure we all have where in our Fathers have done such little things for us and they are so precious.

Hats off to all the fathers in the world !

x Ity

----------------------------------------------------------------------------------------------------------------

I tried the landline, I tried my fathers handphone, sms, whats app and my mothers too. No responce till the evening. Then it was time for me to go to my Cooking class but I was started to get worried. Being in the class with so much to do with many people I forgot about it. Then the phone rang, I saw it was Mummy but I couldnt hear her. After some time it was again the phone and this time R got it and while I got out from the back door, the snap of fresh air felt so good but in that fresh air I started to feel sweaty by what I heard. He was saying what, when did this happen? As soon as he put down the phone I started throwing questions at him frantically but then it was time for me to go back to cooking. The daal and the panner were on their way and Carlien was trying her best to make the chapati dough which got a bit too soft and sticky. We finally got it right!

As far as I remember there were always big get togehters and lots of food at home while I was growing up. My father likes to do big get together be it Holi Sneh Milans or Sankrath Churma-Daal-Bati parties. Torda house parties were the talk of the town back then. It was so much fun growing up with a family of more then 25 people. I felt so much protected and safe at home. I felt and I still feel so safe with my father around me. There was nothing he could do or get it done. His aura is like that that people listen to him and do things. He always has done things larger then life. My girls also feel it like that. They say Nana does everhing in a bigger way. I feel blessed to have some of his qualities in my genes too. R says that so many times I remind him of my father. I feel super flattered by that compliment.

You dont know how your life turns. It took me from cities, to countries to different continents. I have always been very thankful to Mr. Grahman Bell for giving us that piece of device so that we can connect with our loved ones.

The nineties was the time where in having a landline was almost a luxury and it wasnt even easy to get the connection very quickly. It almost needed around 2-3 years to get a conccection after applying for it.

It was the time of the STD (state trunk drive) calls. You could go to a telephone booth and give them the number you wanted to dial. They would check the STD code of that state through their big directiory and then try and dial it for you. If they got the connection you would be handed over the phone through the little window. From there you could talk and also see the meter of your phone bill gowing up while you are discussing how to make Karele ki Subzi or ansering your grandma, you are drinking milk every day. On the other side R is being jumpy seeing the bill getting highter from the useless contect of the conversation we are making. He wouldnt understand that back then but now he does the same thing with his girls.

I used to have the same conversation with my Mom and Dad. He would always tell me why dont they compare notes and get the information what you talked about but now he gets it.

As soon as I got settled in my new home in Bangalore, the first thing which I tried to find out was which of the neighbours have a telephone and the moment I found I would be so happy that I got my own connection. I would approach them as my father used to call me every sunday at 9.00 I used to finish my dinner, clear the kitchen and wait on the little stool in Mr. Bhakar`s living room and when the phone would ring, I would miss my heart beat and pick it up happily. first my father would talk to me folllowed by my mom, brother and grandma. Each time tears used to roll down my eyes and after few months, the Bhankre sisters started giving me hugs after the calls.

The thing with those two sisters was that God hasnt given them the ability to hear and speak but we got along fantasticlly well, as back then I didnt know Kanada but some how I developed a bit of the sign langauge and I could speak with them. We would go to the libraries together and for groceries too. We started exchanging food, thats when I started to learn south Indian and Maharastrain cooking from them. Some thing really funny used to happen when Madhuri used to visit me from accross the street. She would press my door bell, which had a schriekingly horrible loud tone and its button was a bit faulty, which used to get stuck down if someone would press it hard. Now Madhuri didnt know that, she would stand happily when I would open the door, and this door bell was still making me deaf in my ears. The door was a door with two gates, so you open the half first and then undo the hinck at the bottom and then open the second half. By the time I could reach there the damage to the ears was done. We became very good friends then.

The same 9.00 phone system worked with us for months until we changed our place. The second time in the neighbourhood none of the neighbours had a landline so it was the benfit for the STD guy but our third house in the spam of 3 years the neighbours had a phone and I was over the moon.

Today there are about more then 4 phones in each household, free whats app and vibers. I feel super thankful to the technology to be able to get connected better and better. But still when I hear a phone call in odd hours I miss my heart beat, like I did yesterday. R told me that Papa had got a heart attack and is in the hospital. I could wait for the night to be over and talk to him or the family. He is in the hospital getting strong by the minute and I am waiting for my PIO card to come anytime. The moment its here another one of the wonderful discoveries of the mankind is going to fly me to him.

Just waiting,.......cant wait to hold him tight and never let go...........

love you papa.......

xxxx

Just some nice pictures

2023-02-25T19:45:00.003+01:00

Some nice cushion and mini bean bags made my me and a little cozy heaven in my office