Post has attachment
ANZAC Cookies for New Zealand ANZAC Day

As a kid, Anzac biscuits were one of the staples of my afternoon tea when I came home after school. Anzac is an acronym that stands for “Australian/New Zealand Army Corps. The story goes that these biscuits got the name Anzac as they were sent to the soldiers in Europe fighting in World War I. Anzac biscuits have no eggs in them, so could last the long journey from one end of the world to the other without going off. In spite of their sturdy nature, they also taste very good! It's ANZAC Day is New Zealand today. A holiday day for people to remember the sacrifices of all those who went to help in the two World Wars on the other side of the world.

Lest We Forget



Flour - 125g (4.4oz, 1 cup)
White sugar - 120g (4oz, 1/2 cup)
Rolled oats - 1 cup
Dried shredded coconut - 1 cup
Butter - 100g (3.5oz, 7 Tbsp)
Golden Syrup - 1 Tbsp
Boiling water - 3 Tbsp
Sodium bicarbonate - 3/4 tsp

Heat the oven to 180ºC ( 350ºF).
Mix all the dry ingredients together in a bowl.
Melt the butter. Stir in the golden syrup.
Add the baking soda to the boiling water and stir.
Add the wet ingredients to the dry ingredients and mix.
Form balls of mixture about the size of a walnut and place them on a cookie try lined with parchment paper. Squash them with a fork. If they fall apart, just squish them back together.
Bake for 12 - 15 minutes until golden brown. Leave for a few minutes on the tray to set before transferring them to a wire rack to cool.


Post has attachment
Foodies Go Green !

Anda Palak Curry, Eggs with Spinach
I regretfully couldn't post anything for the last two community initiatives but this one was just too good to miss!

So foodies here is one of my very green recipes and I'm proud to present it because the main ingredient, spinach, comes from my own backyard, a fruit of my own labour.

We South Asians love our curries so much that we happily eat them for breakfast too. Guess what I had for breakfast today! Yes, Anda Palak Curry. It won’t sound so improbable if you call it Eggs with Spinch, right! ;)

I know, this must be a difficult concept to grasp for people who don’t generally eat spicy food but eating left over curries from night before with rice or roti is an old tradition in this region and a wonderful way to save leftover food from getting wasted.

Anda Palak Curry, eggs with spinach, seems to belong to this tradition of revamping leftover spinach curry for quick breakfast or lunch next day. If you are a fan of spinach based curries like palak paneer or Aloo Palak then you will definitely enjoy this delicious and very healthy variation too.

You can also add boiled chickpeas to the curry to make a complete meal in itself.


1 kg spinach

1 onion

3 tomatoes

4 cloves garlic

1/2 inch piece ginger

1 teaspoon red chilli powder

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 stick cinnamon

4-5 black pepper corns

2-3 cloves

Salt to taste

1 tablespoon lemon juice

A small bunch coriander leaves

2 green chilli peppers

1/2 cup milk or coconut milk

4 eggs

2 tablespoons olive or sunflower oil

This Is a What You Do :

Thoroughly wash spinach leaves to remove dirt and grit. Chop them roughly.

Slice onions, dice tomatoes, crush garlic, chop ginger, green chilli peppers and coriander.

Heat oil in a deep pan. Add onions, fry till light golden in colour. Add crushed garlic, cinnamon stick, black peppercorns and cloves. Sauté for a few seconds.

Add ginger and green chillies, sauté another few seconds. Add tomatoes, salt and the remaining spices. Add a splash of water and cover the pan for 5 minutes or till the tomatoes are tender.

Add spinach and coriander to the masala in the pan. Cover the pan. Reduce heat. Allow spinach to cook in the steam and liquids in the pan, almost 6-8 minutes.

Meanwhile hard boil eggs and set them aside.

When the liquids in the pan are reduced, remove cinnamon stick, add milk or coconut milk and puree the whole spinach curry in a blender to the consistency you like. If you like it chunky skip the blending step.

Return to pan and let it simmer on medium heat till the curry thickens a bit. Add lemon juice.

Cut eggs in halves. Pour steaming hot curry in the serving dish. Place eggs over it. Garnish with a sprig of coriander and more chopped green chilli peppers if you like.

Serve hot with plain rice or roti (whole wheat flat bread).

Serves 4



Post has attachment

Paneer and Potato Tikka Skewers
Green Food for Earth Day

Celebrating our Green Day on Foodies+ with these 'greenish' skewers that are reminiscent of the crisp chill, and fresh scents of luscious mountain tops. Although not Kermit Green :)
I thought it apt for EARTH DAY. Fresh greenery, crisp vegetables, luscious paneer and tender marinated potatoes make these 'Pahadi Paneer and Potato Tikkas’ , HIGHLY TASTY ! The tangy, creamy marinade is made of my unique blend of fresh ingredients paired with Crispy fried shallots, all ground to a paste. Hope you try it. Enjoy!

Ingredients :
• 400 gms block paneer
• 5 medium sized russet potatos, or use baby potatoes
• 2 green bell peppers, cut into squares
• 3 onions, cut into squares
• 3 large cloves garlic
• 1 piece of ginger, same amount as the garlic
• 1 mild long, green chili
• 3 Tbsp fresh mint leaves
• ½ cup fresh coriander leaves (loosely packed)
• 1 tsp garam masala
• ½ tsp cumin seeds
• 8 cashew nuts
• 2 Tbsp crisply fried shallots ( use store bought or fry your own )
• ½ cup (generous) yoghurt
• ¼ cup pure dairy cream
• juice of one small lime
• ½ tsp salt or to taste
• ¹⁄8 cup mustard oil (must use mustard oil for best results)
Method :
• Drop the plain yoghurt into muslin cloth and allow to hang for 15 minutes. Allow the whey to separate and the yoghurt to thicken.
• Place the potatoes, scrubbed and skin left on into a steaming rack and place in a pressure cooker. Pressure cook for about 10 steam whistles . Do not boil the potatoes. Check if they are cooked tender. Peel the potatoes and cut into large chunks.
• Cut the paneer into 3 x4 cm large rectangle chunks.
• Set aside the onion and green bell pepper, cut into squares or rectangles as well.
• Soak small bamboo skewers in water.
• Add the garlic, ginger, green chili, mint leaves, coriander leaves, garam masala, cumin seeds, cashew nuts, fried shallots as well as the cream to a small mixer/ grinder. Blend to a smooth paste.
• Use a spatula to scoop out the paste into a large bowl.
• Once thickened, add the yoghurt to the bowl along with lime juice and salt. Whisk till smoothly incorporated.

• Do a taste test and add lime or salt as needed.
• Divide this batter into two and add half the batter into another bowl.
• Add the potatoes to one bowl and the paneer to the other.
• Toss well to coat thoroughly. Remove the paneer and potatoes to a plate.
• Toss the onion and pepper squares into the bowls of remaining marinade and toss lightly.
• Preheat the oven to 200°c / 392°F.
• Skewer the potatoes and paneer separated by the onion and bell pepper, securely.
• Place the skewers in a single layer on microwave safe plate. Drizzle the mustard oil over the skewers. and microwave on high for 2 minutes. Do this in batches to keep the skewers in a single layer. (This step is optional but really helps to seal in the marinade)
◦ Transfer the skewers to foil lined, baking tray (single layer again) and place on the upper most rack OF oven. Drizzle more mustard oil over the skewers.
• Set the oven to broiler and broil for 10 minutes. (To broil, we need heat from upper source only). Check after half the time, since oven temperatures may vary.
• Serve with Flat bread OR as a starter with a mint yoghurt salad.
Paneer and Potato Tikka Skewers (Pahadi Paneer Tikka)

Notes :
Avoid microwaving for more than two minutes, as paneer can turn rubbery.
Avoid over broiling. We want just a crisped coating without turning brown. If you overcook these they will be dry and loose flavor. Some of the marinade will remain moist, this is how they should be.
MAKE SURE TO ADD THE SALT TO THE MARINADE BEFORE ADDING THE PANEER AND POTATO. It is difficult to blend in once, you have added these to the marinade.

Step byStep here :


Post has attachment
Kale Ginger Margarita
Raise your glass to make earth a better place!

35 ml 100% agave blanco tequila
15 ml kale juice (read notes)
10 ml ginger juice
20 ml freshly squeezed lime juice
simple syrup to taste
handful of ice
candied ginger and lime slice for garnish

Put everything into the container of a blender (except ginger and lime slice).
Whirl until frothy.
Rim the glass with salt if you wish.
Pour the blended margarita into glass. Garnish with a piece of lime slice and candied ginger.


To make ginger juice, grate 250 g ginger root. Blend with enough water to help it along and pulverize. Drain out the solids and press out as much of the juice as you can through a cheesecloth. Use as required and freeze the rest in cubes. Consume within a month because the taste changes if kept for a longer time.

To make kale juice, take 250 g rinsed and roughly chopped kale leaves in a blender. Liquefy on high speed with enough water (about 1 cup) to blend. Strain out the solids (there won't be much) or use as it is.

To make simple syrup take equal parts of sugar and water. Bring it to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 30 seconds. Allow to cool completely, then bottle. Simple syrup will keep, refrigerated, for months.



Post has attachment
Palak paneer(cottage cheese cooked in a spinach curry)
This is a gorgeous looking dish which I wanted to share on Foodies+ Earth day.But I was busy the whole day and I think I missed the bus .However,I definitely will love to share this simple recipe to be served in festivals or on any day for a nutritious meal.A similar wonderful dish like this called "saag paneer" was shared by +Joy Stewart on +foodies+ a week before.
Punjabi cuisine is immensely popular among food lovers from all over the world.The ingredients used here in the dishes are locally cultivated and hence fresh and full of flavors.
Palak paneer is one such dish which needs no introduction .The freshly prepared cottage cheese pieces are cooked in a medium spicy curry of spinach with mild seasonings.Authentically this dish is prepared with homemade cottage cheese produced from curdled milk and then pressed with a stone to form solid block of cottage cheese.But nowadays one can buy readymade cottage cheese or tofu from the market for this dish.


1.Spinach ( A bunch)
2.Paneer(200 gms) or 1/2 litre milk
3.Lemon juice(1 tbsp)
4.Tomato chopped (1)
5.Cumin powder(1 tsp)
6.Green chilies(2 )
7.Garlic (5 to 6 cloves)
8.cinnamon (1 stick)
9.cardmaom(4 to 5)
10.cloves( 3 to 4)
11.cumin whole (1 tbsp) chilies(2 )
13.clarified butter or ghee(2 to 3 tbsp)
14.Chopped onions(3/4th cup)


1.boil spinach ,green chilly and garlic with a cup of water and salt.
2.Strain and make a fine smooth puree.
3.roughly grind the cinnamon ,cardamom and cloves into a powder.
4.Add clarified butter in the pan.
5.Add the roughly grpound all spice powder.
6.Add chopped onions and fry on low flame till translucent.
7.Add the tomatoes and fry till soft.
8.Add the spinach puree and fry.
9.If it seems too thick add 1/2 cup of water and cover cook for 5 minutes on slow flame.The consistency should be like tomato ketchup.
10.Add the cottage cheese cubes at this stage and cover cook for another 3 to 4 minutes.
11.For tempering add ghee on a small pan and add roasted cumin and red chilies.When they release a nice aroma ,add this tempering into the curry.
12.Serve hot with naans or rice.

Post has attachment

Broccoli And Spinach Flan - Foodies Go Green For Earth Day

This is a broccoli dish that even all those broccoli-haters out there love (well at least are prepared to eat under coercion). I can attest to this through vigorous scientific “blind” taste tests….i.e.. not telling my broccoli-disparaging husband and kids what was in the flan. I only told the kids that it was green because that’s the only colour with which you can grow stronger muscles. They promptly tried to arm-wrestle straight after eating it with a friend of mine who was gracious enough to lose to them, so they really thought that it had made them into “super-beings”. Don’t you just love being able to pull the wool over the eyes of young impressionable kids?



Broccoli - 1 large head
Spinach - approximately 600g (1 1/2 lb) fresh
Eggs - 3
Butter - 25g (1 Tbsp)
Basil - 1 large bunch
Salt - 1 tsp
pepper - to taste

Heat the oven to 180 C (350 F).
Cut the broccoli into florets and boil it in salt water for 3 - 4 minutes.
Wash and steam the spinach.
Saute the broccoli and spinach with the butter for 5 minutes.
Put the vegetables in a blender with all the other ingredients and blend until you have a smooth mixture.
Scrape the mixture into a greased tart pan, or individual souffle containers, depending on how thick you would like the flan.
At this point, if you like you can sprinkle breadcrumbs or grated Parmesan (or both!) over the top. I've tried it with various combinations and all are good. It's also good without any topping.
Bake in the oven for 45 - 50 minutes.
This flan can be eaten warm or at room temperature.



Post has attachment
Fried okra in a delectable Yoghurt-Coconut milk curry - Vendakka Moru Curry

It is smooth, savory and 'lick the platter clean' worthy!
My mom made this all the time growing up and now, I carry on the tradition. Okra (Ladies fingers) are fried till golden-crisp before they are added to the yoghurt-coconut sauce. They absorb the tart, creamy and savory sauce. It's just so yummy! Best served as a side with hot rice.
Even people who don't like okra so much, are ok with fried okra. And fried okra in this soothing, heavenly curry is something you must try.
This is my family recipe. After the meal, my husband and children will do a toss on who gets to scoop out the left over okra in the yoghurt coconut sauce left in the clay pot.. It's very nice to watch!

Ingredients :
• 250 - 300 gms tender/ young okra, cut into half inch pieces.
• 1 cup /250 ml yoghurt, beaten well till smooth
• ¾ cup / 200 ml coconut milk of medium thickness
• 3 rounded Tbsp garlic, finely chopped
• 4-5 Tbsp shallots, finely chopped
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 3 long mild dried redchillies, broken
• 2 Tbsp fresh curry leaves
• 1-2 small green chillies, left whole
• Sunflower Oil, for frying PLUS 3 Tbsp for sautéing
• ¾ tsp salt, or to taste

• Heat oil for deep frying in a small wok. Add the chopped fresh okra and fry till golden in color.
• Make sure, the okra is golden while retaining some greenish hue. Dont let the okra turn dark.
• Strain the fried okra from the oil and set aside.
• Transfer and Heat 3 Tbsp of the oil to an earthen pot or heavy based small-medium sized wok.
• Add mustard seeds and allow to splutter completely.
• Then add fenugreek seeds, followed by dried red chili and curry leaves.
• As soon as the dried red chili is bright red in color, add the chopped shallots and garlic.
• Sauté till softened and then add the green chili. Continue sautéing till the mixtures turns to a light golden color.
• Now pour in the whisked yoghurt and stir vigorously on maintained heat till well blended. (No need to turn the heat down. Simply stir briskly to keep the yoghurt from curdling).
• Rinse out the cup in which the yoghurt was whisked with a ¼ cup of water and add this to the pot as well. Heat through but dont boil.
• Next, pour in the coconut milk of medium thickness and stir in. Heat through, but don't boil. (When heated through, you will see bubbles forming around the edges of the pot).
• Add salt to taste and add the fried okra.
• Ready to serve with rice. This dish does not eeed to be reheated and can be served at room temperature. Leftovers, kept in the fridge may be left out to return to room temperature or even served slightly cool.

• You may substitute okra with eggplant or bitter gourd. Different and tasty too.

Video on the blog :


Post has attachment
How to cook spinach like a pro

This is a quick "fundamentals" recipe to make your spinach tasty & perfectly green every time:
1. wash well in lots of cold water
2. throw it in a huge pot with lots of boiling water
3. drain it in a colander as soon as it looks limp
4. plunge it immediately in a pot of lots of cold water
5. drain it as soon as it is cold and squeeze the water out by pressing with your hands
6. chop the spinach & enjoy as is or in other dishes!
[example: with cream, with lentils etc]

Please subscribe to my YouTube channel:

My site:
I'm on Twitter at
on Facebook at
on Patreon at

Post has attachment
Zhoug, Yemeni Green Chilli Sauce
Green Food for Earth Day

Zhoug (variantly spelled as zhug, zhoog, skhug and schug), is a hot chilli sauce from Yemen. To me, Zhoug is the Middle Eastern pesto. After all, the word zhoug means “ground”, much like pesto comes from the word pestare, meaning “to pound, crush or grind”.

Although more commonly known as Yemeni or Yemenite Green Chilli Sauce, you’ll also find red and brown Zhoug. The former is when the Zhoug is made with red chillies and the latter, when tomatoes are added to the green concoction. But today, we shall be making the green one!

It is a hot sauce, you can’t get away from that! Unbelievably fresh in flavours, because, apart from the light toasting of the cumin seeds, everything else is raw.

How to use Zhoug? In so many, many different ways!

** I absolutely love it as a table condiment, goes with so many Middle Eastern and Indian/Pakistani dishes

** as a dip for flatbreads and baguettes, much like you’d dip bread in olive oil

** as a sandwich or burger topping (see The Ultimate Burger post here on foodies+)

** barbecue sauce, get creative and lose the standard ones like hickory and brown sauce

** amazing mixed with mayonnaise (don’t all chilli sauces rock with mayo?)

** fantastic with falafels, meatballs and kebabs

** makes a delicious marinade

On my blog post, you'll find a whole lot of background information and variations on this chilli condiment and my experiences with it in different parts of the Middle East.

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Makes about 200g/just under 1 cup


1 large handful fresh coriander leaves
3 medium sized garlic cloves
5 green jalapeños
2 bird's eye chillies
half tsp cumin seeds or ground cumin
quarter tsp of salt
pinch sugar
1 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tbsp water


1. Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.

2. Place in a spice mill or coffee mill and ground to a powder.

3. Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.

4. Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.

5. Mix in the cumin.

6. Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).

7. Place in a sterilized container, top with more olive oil and it should keep in the fridge for a couple of weeks.

Full blog post:


Post has attachment
Coq au vin is a classic French dish and I decided to give it my twist by using a chicken instead of a rooster. French food doesn't necessarily have to be expensive and can be really easy to make. Chicken au vin is a perfect exemple!

Chicken au vin is a chicken cooked in red wine with onions, garlic and bacon, and is served with sweet and shiny carrots and mushrooms. The meat of the chicken comes of the bones by itself and the sauce is infused with the acidity of the wine, the grease and aromas of the chicken and the smoky flavor of the bacon. It is so flavorful and I am sure you will like it too!


- 1 whole chicken
- 110 g diced bacon
- 1 liter red wine
- 1 onion
- 2 garlic cloves
- 227 g mushrooms
- 500 g carrots
- 1 tsp sugar + 1 tsp sugar for the carrots
- 3 tsp corn starch
- 1 tbsp butter
- 1 cup water
- salt & pepper to taste


1- First, wash your chicken under running water and dry it well. Cut your chicken so you have each pieces separated.

2- Peel your onion, garlic cloves and the carrots (if you want too, I personally left the skin on the carrots). Cut medium slices of onion and mince the garlic finely. Cut your carrots into thick sticks.

3- Cut the mushrooms into quarters, and reserve everything on the side.

4- In a large pot, cook the bacon until it starts to color. Then add the slices of onion and let everything “sweat” in the grease without burning them. Reserve in a plate on the side.

5- In the remaining fat, cook the chicken for a couple minutes, until it starts to color. Once the chicken is colored, add the bacon and onions on top and cover with wine. Bring to boil and add the salt, pepper, sugar and garlic. Cover with a lid and cook at low heat for 1 h 30.

6- In the mean time, cook the mushrooms in a frying pan with a little bit of olive oil and a pinch of salt. Cook them until they have a nice color. In an other pan, add the carrots, butter, sugar and a pinch of salt, and add 1 cup of water. Cover with a lid and let cook a low heat until all the water has evaporated. The sugar and butter will give a nice shine to your carrots and also more sweetness.

7- When the chicken is cooked, take off all the pieces off the pot and place them aside. You should have only the sauce left in the pot.

8- In a small bowl, add the corn starch and mix with about 6-7 tablespoons of the sauce. Mix well so there are no clumps. Then pour the mixture into the sauce in the pot. Mix well and bring the sauce to a boil. Cook the sauce until it coats your spoon.

9- Then dress your plates! Add the chicken with the mushrooms and carrots on the side and coat everything with the sauce. You can also add a side of mashed potatoes as it will go well with the sauce.

An easy and delicious recipe to try if you haven't yet!

For the recipe step by step and the tutorial video on how to cut a whole chicken, please visit my blog:

#Frenchfood #foodporn #foodies #chicken #recipe #France
Wait while more posts are being loaded