Bordeaux Cookies

The fourth challenge post on the trot! I promise, this is the last one for the time being! Hehe…   For the February month’s International Food Challenge, Sara suggested us some recipes from the Bordeaux city from France. Taking a little introduction from Sara’s bit – “Bordeaux is a port city on the Garonne River in southwest France. The historic part of the city is on the UNESCO World Heritage List as “an outstanding urban and architectural ensemble” of the 18th century. Bordeaux is also an upscale place- a city for luxury shopping, drinking, and eating. It sits in the center of the world famous wine region that bears its name and thus tourists come here come to eat, drink, experience wine, and be merry.”   She shared with us three recipes in which the Canneles De Bordeaux has alcohol in it and the Strawberry Mango Salad had Mango in… 

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Hokkein Fried Rice ~ Fujian/ Fukien Fried Rice

I can’t believe this – I haven’t posted a single fried rice recipe till date and what I am posting is what I have chosen to make from this month’s International Food Challenge! One reason why I never posted fried rice is because I have still not got the trick of it… InShaAllah, hope to learn it soon, till then let’s go to this post… 🙂   Our host for the month is Anu and the chosen cuisine was Fijian. Just taking from Anu’s word’s regarding this interesting selection: “Fujian (conventional Fukien) region is a province in southeastern coast of China. Fujian cuisine is also known as Min cuisine and it is one of the eight major cuisines of China. This coastal province of Fujian is famous for its seafood dishes. A famous dish of this region is Fotiaoqiang, usually translated as “Buddha Jumps over the Wall” which contains over… 

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Bitterballen ~ Dutch Beef Croquettes

I guess I start this year with a challenge related post! For last month’s International Food Challenge, Sara had suggested us recipes from Dutch cuisine. Since I am a bit lazy to tap in, let me borrow Sara’s introduction… hehe…”Dutch cuisine / Nederlandse keuken consists of the cooking traditions and practices from the Netherlands. The country’s cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands. Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat; breakfast and lunch are typically bread with toppings while dinner is meat and potatoes, supplemented with seasonal vegetables. Without many refinements, it is best described as rustic, though many holidays are still celebrated with special foods.”   Sara had given us some awesome choices including the Dutch Butter Cake, which… 

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Sheer Payra ~ Afghani Milk Fudge

I had to miss last month’s IFC, which was for Australian delicacies, thanks to my shifting. I was planning to miss this month’s challenge as well as my kitchen was not yet ready. This month’s challenge is Afghanistan, hosted by Pavani. I guess I will tell you a little secret. When Sara invited hosts for the upcoming challenges, I had my eyes set on Afghanistan and was doing my mental calculation as to whether I would be able to do it, considering all our plans at that time. By the time I thought I may be able to do it, Pavani had already booked her berth. Now, I do feel that it was good I didn’t take it up! I wouldn’t have been able to do justice to it in any way! Afghani cuisine has heavy influences from all its neighbors, including Persia and India. I have to say that… 

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Blini ~ Russian Pancakes

This month, as a part of the International Food Challenge, our host Sara bought us some delicious Russian cuisine along. Russia is a country that we have learned so much about in our history classes, from how once it used to be called USSR, and the split, and so on and so forth… believe me, I would not like to sound like a history teacher now! When I say history, I just remembered my teacher back in school. I used to be the only one wide awake in her class, while everybody used to sleep, since I used to love history and was never able to understand how all others could hate it! Hehe… Due to this reason, I was her favorite till I completed school – obviously! From the list provided, as usual, I went for something that was really easy to make. These Russian pancakes, called Blini, is… 

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Fereni – Persian Rice Flour Pudding

The IFC successfully completes its one year! It definitely calls for a celebration, doesn’t it? Considering that last month was the anniversary month, group members were provided with a list of favorites recipes from various cuisines that were tried over this one year and were given a chance to select that fancies our attention. I have already mentioned earlier in my very first IFC challenge, the Dampfnudels that it was the Iranian cuisine challenge that prompted me to join this group, so I eagerly skittled into the list to see if there was any, and yes, there I saw what I really wanted to make – the Fereni!!! Fereni is a Persian milk based pudding, thickened by rice flour. This is so similar to the Phirni that we make, but which is made with crushed rice, not to mention it almost tastes like a cousin of the Arabic dessert, Muhallabia…. 

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Kuku Paka ~ Kenyan Chicken Curry

I am always fascinated in participating in challenges that give me recipes that I know if I try, I will have licked and clean plates, otherwise there is no use cooking, right? For the month of June, for the International Food Challenge, Remya of Lemon Kurry was the host for the month and she had given us some really delectable recipes based on East African cuisine. African cuisine has a lot in common with Asian and Arabian cuisine and is highly influenced by various world cuisines. Just look for instance, into this creamy chicken curry that I chose to make for this challenge – every ingredient in it makes you feel as though you are cooking something Indian! The final dish is so apt for our parathas, chapathis or rice that you could easily pass it off as our curry. The day I made this for the family and served… 

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Kluai Nam Wa ~ Bananas in Coconut Milk

The first International Food Challenge that I had participated was in April and I had tried the Bavarian Dampfnudel. For the month of June, Sangeetha had challenged us to some delicious Northern Thai cuisine. There is no doubt that Thailand is one place that is blessed with abundance of nature and definitely a place on my radar to be visited – hopefully when my HD gets time in hand enough for some travel! The staple food is rice, soups and noodles, flavored with their variety of condiments, and desserts are usually fresh fruit or cooked in coconut milk. I decided to choose the easiest sweet dish that I have ever tried in ages now, I guess!!! Kluai Nam Wa is basically a banana dessert, where a particular type of banana, known as kluai nam wa is cooked in a concoction of coconut milk and palm jaggery till soft. By just… 

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Bavarian Dampfnudel – Bavarian Sweet Dumpling

This month onwards, I am a part of the International Food Challenge, which is a brain child of Shobana and Sara. I have been watching my other blogger friends participate in their challenges over the last couple of months, and I was particularly enticed by the Iranian challenge that was done by them for March. That was what forced me to take up the challenges, so that I could learn different cuisines and try it out. The challenge for the month of April was German Bavarian Cuisine which is hosted by Sara. Bavaria is part of South Germany and the cuisine is basically rural, with more emphasis on meat and prominent use of flour. To know more about their cuisine, you can refer here. Off the recipes Sara suggested, I decided to try the Bavarian Dampfnudel, which is a steamed yeasted sweet dumpling. It is a steam fried dumpling in… 

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