Chennai is a city in Tamil Nadu ,India.These are all the foods that I mostly end up eating on my trip to Chennai.A day starts with a hot cup of Filter Coffee and a sumptuous breakfast of mini idly sambar with ghee (don't worry ,its only once in a while :) ).Since summer in Chennai is unbearable,we either find a coconut vendor or a butter milk vendor or a musk melon/water melon vendors in every nook and corner of the city to save us from the heat(Musk melon is my most favorite).And a trip to Chennai wouldn't be complete without gorging on a box full of my favorite sweets Jangri.

Seasonal libations from around the world feature common spices like cinnamon, cloves, allspice, vanilla and orange peel. Cafe de Olla from Mexico, Bombardino from Italy, Wassail from England, Glogg from Sweden an Coquito from Puerto Rico. Drink up and Happy Holidays!

I created this Scandinavian Rosettes recipe for the Global Cuisine challenge.

If you’ve never had rosettes before, they’re basically tiny funnel cakes.

And they’re delicious.

Rosettes hold a super special place in my heart because they are my one and only memory of my great-grandmother. It’s almost a hazy dream-like memory, but I can still vividly remember being at her house when I was visiting as a little girl. She stood in her small town Wisconsin kitchen making these cookies for us when we came to visit. The way the branding iron looking contraption fries the dough was so fascinating to watch.

I can also remember a weird zip line contraption that can fly you around the backyard at super fast speeds, and falling down a hill for what seemed like an hour.

That part I know was a dream.

But the rosettes. They were real.

Global Cuisine: "Full English", "English Breakfast", "Fry Up"—whatever you decide to call it, this is a classic UK dish. People take it so seriously that it can become a controversial issue if one uses the wrong type of potato, tomato, or puts the beans in the wrong place. Keeping me warm and full all day, this is my favorite thing to indulge in when traveling in England.

GLOBAL CUISINE - Simple ingredients, easy recipe, nutritious dish.

Steamed Fish Cantonese Style (Mom’s Recipe)
Ingredients:
1-2 lbs whole fish (fresh or flash-frozen)
2 stalks scallions (cut into 4-5 inches long)
2 stalks scallions (thinly sliced)
2 inches fresh ginger (peeled and sliced)
3 Tbsp soy sauce
1 Tbsp sugar
3 Tbsp vegetable oil

Steps:
1) Prepare the fish. Pat dry cleaned and descaled fish. Optional and not necessary: Season fish gills with white pepper and rub outside of fish with corn starch.
2) Line a heat proof plate with scallions that were cut into 4-5 inches long. Place fish over scallions. Place ginger over fish.
3) Prepare the steamer. Use a wok or a large pot with lid. Fill pot with 1 inch of water. Place a steaming rack inside pot. Bring water to a boil.
4) Carefully place plate with fish on steaming rack and cover pot with lid. Steam fish for 10 min or until cooked through. Cooking time will vary slightly based on size and thickness of fish. Fish is done when knife cuts through easily. Add additional cooking time at 2 minute increments if necessary. Do not overcook or fish will become chewy.
5) While fish is steaming, heat up soy sauce with sugar until soy sauce is warmed and sugar melted. Set aside. Heat up vegetable oil and set aside.
6) When fish is done steaming, remove plate from pot and drain any excess water from plate. Remove ginger. Place remaining thinly sliced scallions over fish. Drizzle warmed oil over fish. Drizzle warmed sweet soy sauce along sides of fish. Serve immediately.

Global Cuisine - Osechi-ryōri are traditional Japanese New Year feast.
The tradition goes back centuries, to the Heian period (794-1185).
Osechi is served in a special box called jūbako, and all of the Ingredients have fortunate-meaning.

The soup called ozōni contains rice cake and vegetables.
Every new year, I was so excited and waited for my moｍ to make delicious dishes.
We eat the special feast with our family, and pray for good health and great harvest for the new year!

My aunt would store these crispy light cookies in a coffee tin to keep them as fresh as the day she made them. And we got to enjoy them around the table with coffee, fruit, and nuts. yum.....

Did you know that traditional Swiss fondue is solely cheese fondue? No meat, no oil, no chocolate, no fruit (unless you eat it alongside). Only bread and cheese! What better combo? Enjoy a few other tips and facts about how to "Swiss fondue like the Swiss do."

Comfort and warmth of a cup of hot coco and a blanket with control of the remote and a never ending list of Christmas movies at your touch!

Global Cuisine -- The heat of Indian food... the sweetness of French pastries... the bite of wasabi... how exciting it is to be able to dine from so many cuisines. I could never pick a favorite. Where I live, we have an abundance of global restaurants so I can try something new almost every night!

To be honest, I've never been to the Kentucky Derby and the last time I watched a race was during the Secretariat era. However, the rocking horse mounted to the rooftop was a family tradition. We named the horse "Fast Eddie", but he proudly displayed a license plate bearing Nonnie's name, so I named Fast Eddie's dream horses in her honor. While each iteration of the horse hopes for just a little bit more, the jockey has thoughts only for a traditional Kentucky Derby buffet.

I traveled to Israel with a group last year. Our breakfasts and dinners were usually served buffet-style in the hotel, so I really looked forward to a more local experience at lunchtime. In Safed, we had a Yemenite wrap that was positively delicious! I was particularly interested in the technique of adding the zatar to the oil in the pan before adding the batter. Mental note: Must Try This. When I got home, I Googled the wrap. Turns out the batter is called "lachuch" and recipes are available. However, without access to the special local cheeses, I'm afraid that any attempt to recreate this dish at home will be disappointing. I guess a return trip to Safed is in order!

I attended a Diwali celebration a few years ago, which culminated in a buffet that was easily 36 feet long, followed by fireworks. We like to pick up Indian food for take-out and then have a buffet at home that is, obviously, on a much smaller scale. I drew the dishes that we tend to order every single time, because they're that good. I recently read about a controversy involving the traditional Diwali fireworks from an environmental perspective. So I chose to show "our" buffet among a rangoli, wherein "our" fireworks are actually flowers with fallen petals.

Lavash is a traditional thin Armenian flatbread made in a tandoor. It is rolled out flat and slapped on to the sides of the clay oven. Women all over Armenia in villages make this bread and it is a huge part of their food culture. It is eaten with almost everything in Armenia, but it is best when hot out of the oven and wrapped with fresh herbs and cheese. I wanted to create an illustration depicting the process of making this bread as it was something I saw while in Armenia the first time years ago.

This is my entry for the Global Cuisine Challenge. I love Italian cuisine and I would love to go back to Italy again someday soon to explore more of its food and places!

I personally use this recipe using our local Pan de Manila pan de sal bread and bottled pesto sauce. This is an easy recipe my kids love making it for their snack. :)