International Cuisine



As a foodie I feel life is so short and there are so many cookies, cakes and dishes in this world. One has to really keep trying as many new things as possible. With this thought in mind I often like to try out new cookies whenever I get a chance. My blog is already over flowing with cookies and biscuits of a wide variety. 

My baker friend Jayshree Nischal from The Baking Sutra is super talented and her bakes are an inspiration, I tried her Anzac Cookies and these were one of the bestest cookies I have made so far. I have been eyeing these special cookies for a while now and when Jayu posted them one day I could not control my temptation.


A brief background check on Anzac Cookies or Biscuits, these are traditional biscuits from Australia and New Zealand and are suppose to be eaten on the Anzac (Australia New Zealand Army Corps) Day. This day is celebrated on 25th April every year in honour of soldiers who have lost their lives in the wars, especially World War I. During the war times, these biscuits were sent overseas on ship to locations where the soldiers were stationed. The biscuits were nutritious and had a good shelf life and even survived the long ship journey. Also they were pretty solid and wouldn’t break easily. They were also known as “Anzac Tiles” or “Anzac Wafers”. However, the new modern recipe of Anzac makes them soft unlike the traditional ones.  I wouldn’t keep you busy in history anymore. Here goes the recipe.


1. Preheat your oven to 160 degree Celsius (Learn more about Oven Temperature and Conversions). Line a baking sheet with Parchment Paper or Silicon Mat (You can order this silicon mat online from The Gourmet Shop, our online Gourmet e store). In a bowl add Flour and Rolled Oats. I have used Whole Wheat Flour you can also use All Purpose Flour or Maida.



2. Add dessicated Coconut to the the bowl along with castor sugar. You can even use Brown sugar powder also. Combine them and keep aside.



3. In a sauce pan add water and butter. Turn the heat on, on medium and let the butter melt.



4. Add honey and combine. Then add baking soda. The mixture will become all frothy. Turn the flame off .




5. Add this liquid to the dry ingredients and combine till everything comes together.



6. Take a spoonful of this mixture in your palm and roll it into golf size ball. Place them on a baking sheet and press them slightly to flatten them. There should be at least 3 inches gap between each cookie as they spread a lot on baking.



7. Bake them for 15 minutes on 160 degree Celsius on the centre rack. When you see them they are light golden remove them from oven and let them rest for ten minutes on wire wrack. It will help them crisp up further. Dunk them in a glass of cold milk and you will be straight in heaven 🙂

Other Cookies and Biscuits you can try are: Chickpea Flour & Corn Flakes Eggless Cookies,Coconut Chocolate CookiesGingerbread Man CookiesPeanut Butter Cookies with Chocolate ChipsItalian Almond BiscottiGreek Traditional Christmas Cookies , Ragi & Whole Wheat BiscuitsSubway Copycat Oatmeal Raisin CookiesWhite Chocolate Chip Cookies .


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I always loved south Indian food ever since I was a little girl. I am the only child of my parents so have been little spoiled by them. At around 2’o clock at night I would knock on my parents door and tell them I am hungry. My Mommy will ask me what I wanted to eat. And I would reply “idli“. While my mommy is still giving me a look in disgust my father still in bed would say “Come on make her idli”. Yeah! those were such adorable days. I will only realise the pain when my kiddo grows up to ask me such weird things at even weirdo hours. In fact I should be ready with that 😛  Anyways coming back to the topic of idli, when I came to Mexico my packaged rava idli stock lasted a few months and then the craving would sink in. So, I decided to make it from scratch at home. I found an incredible recipe which tastes even better than packaged stuff. Also it has no preservatives!! Last when I made them this week, I was on cloud nine because they tasted sooooo goood.


1. In a large bottom pan, roast semolina for ten minutes on low flame. The roasting should not change the colour of semolina otherwise the idlis wont taste good. Keep stirring it continuously to avoid burning. Once done keep aside in a mixing bowl.

2. In the same pan pour some oil and add mustard seeds, kaddi patta, urad dal and arhar dal. Toast them on a low flame for a couple of minutes. Add halved cashews and asafoetida and toast them for another minute and turn off the flame.



3. After the mixture cools off add it to the mixing bowl with the semolina. Add salt and mix everything together with a spoon.


4. Add half yogurt and mix it well with semolina. Let the mixture absorb the yogurt for ten minutes. Then add rest of the yogurt and mix well to form a creamy texture. If you feel the batter is not creamy and stiff add more yogurt to achieve the desired consistency.  


5. Add chopped coriander leaves and chopped green chilies if you desire. I opted out for my kiddo will also be party to this feast.


6. While the mixture rests you can brush the idli stand plates generously with oil and drop one halved cashew on each idli mould. I am using the pressure cooker idli stand, you can use an idli cooker for stove or even for microwave. Also add water in the bottom of your pressure cooker or idli cooker or microwave idli maker. It should be enough but should not touch the idli stand by any means when stand is immersed in cooker.



7.  When your plates are greased and water poured in cooker, add little baking soda or fruit salt in the batter and mix well. And immediately divide the batter with a spoon on the idli plates. Do not overload the plates.



8. Once the batter is poured in the pods. Immerse the stand inside the cooker and put the lid on without the whistle or weight. Turn on the flame and cook on high flame for exact 11 minutes. If using microwave to cook your idlis, it takes 3-4 minutes to cook idlis with this batter.



9. After 11 minutes turn off the heat and let it sit for 1 minute and then open the lid to find your idlis like this.

10. Wait for another minute and with the help of back of a spoon or a blunt knife carefully scoop out the the idlis from the plate. Ensure you go till the bottom and if the plates have been greased well they will come out clear.

11. Serve them hot with Sambar, or chutney or both. Indulge!


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I tried this recipe in Mexico in a very popular restaurant over a breakfast rendezvous with my friend Teresa. Oh! by the way its her birthday today! This blog is dedicated to her. 🙂 Coming back to the topic, the recipe was simple yet fantastic. Although I am not a huge fan of tortillas, but they tasted so good with them. I decided to make them at home using my wisdom (yeah I am also laughing while writing this :P). It has a Mexican blend of Chili Poblano, Queso Panela,White Onions and Mushrooms. Oh these are known as Casserole Eggs and in Spanish Huevos en Cazuela. Usually, casserole recipes are oven made but I made my version of this recipe on stove top which is equally good. If you can lay your hands on Chili Poblano give it a try today!


1. Wash, roast and peel Chili Poblano and cut into bite size pieces. (Learn How to Roast and Peel Chili Poblano?) Set aside.

2. In a wok pour little oil and sauté onion still they become translucent . Add roasted pieces of chili poblano.



3. After sautéing chili add mushrooms and black olives, both drained. If using fresh mushrooms, you can saute them a little longer till they release their water. I preferred to use canned mushrooms and olives. Sprinkle some salt and black pepper.



4. Break in the eggs and mix them evenly with rest of the sauteed vegetables.

5. If you like spicy food, you can even sprinkle some red chili flakes. Lastly, add cubed queso panela or paneer and mix well.



Transfer to a serving bowl and serve with toasted tortillas or bread.

Quick Rava Idli, Wrapped French Toast, Soya Veggie Vermicelli, Rava Pizza Bread ,Italian Frittata, Shahi Poha, Blueberry Buttermilk Pancakes. Apple Cinnamon Pancakes, Eggless Walnut Pancakes.



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