{"id":12574,"date":"2016-03-30T11:30:31","date_gmt":"2016-03-30T09:30:31","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=12574"},"modified":"2016-03-29T11:40:25","modified_gmt":"2016-03-29T09:40:25","slug":"peda","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2016\/03\/peda\/","title":{"rendered":"Peda"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><em>Nj\u00eb \u00ebmb\u00eblsir\u00eb tradicionale indiane, shum\u00eb e leht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur. <\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<p>2 lug\u00eb gjalp\u00eb i shkrir\u00eb<\/p>\n<p>200 gram\u00eb qum\u00ebsht Panda (i kondensuar, i \u00ebmb\u00ebl)<\/p>\n<p>200 gram\u00eb qum\u00ebsht pluhur<\/p>\n<p>Pluhur kardamomi p\u00ebr arom\u00eb (mund ta z\u00ebvend\u00ebsoni me ndonj\u00eb arom\u00eb tjet\u00ebr), shafran i tretur n\u00eb pak qum\u00ebsht p\u00ebr ngjyr\u00eb (n\u00ebse d\u00ebshironi)<\/p>\n<p>fistik\u00eb, bajame, ose arra p\u00ebr zbukurim lart<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<p>N\u00eb nj\u00eb tigan hidhni gjalpin e shkrir\u00eb dhe pasi ngrohet, shtoni qum\u00ebshtin Panda. I p\u00ebrziejm\u00eb dhe pasi ngrohen, shtojm\u00eb qum\u00ebshtin pluhur dhe e p\u00ebrziejm\u00eb vazhdimisht q\u00eb t\u00eb mos ngjitet me tiganin dhe t\u00eb mos digjet. Pas pak koh\u00ebsh masa do t\u00eb mblidhet, duke marr\u00eb form\u00ebn e brumit. N\u00eb k\u00ebt\u00eb moment, shtoni er\u00ebz\u00ebn dhe shafranin n\u00ebse d\u00ebshironi e vazhdojm\u00eb p\u00ebrzierjen. E heqim nga zjarri dhe e l\u00ebm\u00eb t\u00eb ftohet paksa (jo plot\u00ebsisht), aq sa ta durojm\u00eb nxeht\u00ebsin\u00eb me duar. Lyejm\u00eb duart me pak vaj ose gjalp\u00eb dhe i japim form\u00eb peda-ve si toptha t\u00eb rrumbullak\u00ebt, pak t\u00eb shtypur. I zbukurojm\u00eb sip\u00ebr me nga nj\u00eb thelpi fistik, bajame, apo arr\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Nj\u00eb \u00ebmb\u00eblsir\u00eb tradicionale indiane, shum\u00eb e leht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur. &nbsp; P\u00ebrb\u00ebr\u00ebsit 2 lug\u00eb gjalp\u00eb i shkrir\u00eb 200 gram\u00eb qum\u00ebsht Panda (i kondensuar, i \u00ebmb\u00ebl) 200 gram\u00eb qum\u00ebsht pluhur Pluhur kardamomi p\u00ebr arom\u00eb (mund ta z\u00ebvend\u00ebsoni me ndonj\u00eb arom\u00eb tjet\u00ebr), shafran i tretur n\u00eb pak qum\u00ebsht p\u00ebr ngjyr\u00eb (n\u00ebse d\u00ebshironi) fistik\u00eb, bajame, ose arra [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":12575,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-12574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/12574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=12574"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/12574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/12575"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=12574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=12574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=12574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}