Norwish Recipes

Pundi is an authentic Mangalorean dish.......its usually served with   kori ghassi (chicken curry) Pundi can also be made with  white rice  which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi . Ingredients Print this recipe 2 cups Brown Rice 1/2 cup coconut salt to taste Method Wash and soak brown rice in water for 4 hours. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls. Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of ...

Warm bread butter pudding....perfect dessert for a rainy season. One more dish I learnt from  Babu aunty , she got this recipe from Nigella Lawson's Show.   Recipe source: Nigella Lawson Ingredients Print this recipe 8 tbsp butter(unsalted and softened) 1/3 cup raisins 14 slices bread 8 tbsp Jam (of your choice) 1 egg 4 egg yolks 5 tbsp sugar 2 1/2 cup cream 1 cup milk 1 tsp vanilla essence 2 tbsp demerara sugar Method Grease a shallow baking dish with butter. make sandwich with the bread by applying butter(keep aside 1 tbsp butter )on one side and jam on the other. Cut the sandwich to 1/2, I cut it in triangles and placed one triangle with the pointed side up and the other down(as seen in the pic). You can arrange it any way you want to. Sprinkle raisins on the arranged sandwich. Pre heat the oven at 180 degree C. Whisk the egg and egg yolks together in a bowl, now add in sugar, milk,. vanilla essence and cream. Whisk till well combined and the sugar is dissolv...

 I did not know that making truffles was so simple.This months Daring Bakers challenge was making candies. I had been to Chocolate making classes almost 7 years back at  Manju's cooking class , so I knew the basics of tempering chocolate, filling, liqueur chocolates ....So I was pretty excited about the whole challenge. The challenge asked for 3 different kinds of candies, I had planned to make truffles, simple chocolates filled with butterscotch granules and rice crisps, chocolate bon bon and liqueur chocolates. I made the first two.....but lost interest (Iam just lazy). So not entering this months Daring bakers challenge. But got to enjoy yummy truffles. Recipe source: food wishes Ingredients Print this recipe 230 grms Dark chocolate 1/2 cup heavy cream pinch salt 1/8 tsp peppermint essence cocoa for dusting  Method Grate chocolate and keep it in a bowl. Heat cream on medium low flame in a thick bottom saucepan and bring the cream to boil. Pour the hot cream o...

Crunch Topping 1/2 C butter, melted 1/2 C brown sugar 1 C flour 1 C chopped nuts (I prefer pecans) 1/4 t salt Mix all ingredients together and spread loosely on parchment lined baking sheet. Bake at 400 for 10-15 minutes, stirring every 5 minutes or less near the end (burns quickly right at the end), until golden. Let cool on baking sheet and crumble when cool to the touch. **This is one of my favorite additions to a bowl of ice cream.  I love the salty and sweet crunch!  This also makes up the crust of two of my favorite desserts my Mom makes.  Frosty Strawberry Squares and Chocolate Delight.  Recipes coming soon.

Heather's Pioneer Mac & Cheese 6 C hot drained boiled macaroni (approx. 12 oz uncooked) 3 T butter 1 1/2 t slat 1/2 t pepper 3/4 lb shredded sharp cheddar (white Cabot is our favorite!) 3 eggs, beaten 4 C milk Preheat oven to 350.  Butter a 9x13 baking dish.  Mix butter, salt and pepper in with noodles and place in pan.  Top with cheese.  Mix eggs and milk well.  Pour over cheese and noodles.  Bake at 350 for 40-50 minutes until golden. **Original recipe uses Colby Jack instead of cheddar. Both are great....my kids like the cheddar. **Such a fun mac and cheese, felt a little quiche-like and not near as greasy as others.  Everyone devoured it! And if it happens to be August and your garden is full of tomatoes, there couldn't be a better combo than tomatoes with mac and cheese. Serious, try it!  Thanks Heather!

I have 3 amazing Aunts  who are unique in their own way. Babli Aunty is the innovative cook of our family....she can make an amazing dish out of nothing..... Sharmila Aunty is the North Indian food specialist and last but not least my Babu Aunty, I feel  I am more like her, she loves to try out different recipes.  Babu aunty and my Mom watch a lot of cookery shows, the only difference is my Mom watches and does nothing about it(she likes to stick to her Mangalorean dishes), but Babu Aunty heads to the kitchen tries out the recipes.   My Aunt had made these 2 dishes for a party recently.......Mushroom caps and bread pudding ...I just loved it and wanted to try it out.So here it is, thank you for the recipes Babu Aunty. Babu aunty Ingredients Print this recipe 200 grms Mushroom 1 small bunch Spinach (washed and chopped) 2 Green chillies (finely chopped) 2 cloves garlic (finely chopped) 2 tbsp butter 1 tbsp all purpose flour 1 cup milk salt to taste Pepper to taste...

Something sweet for  Krishna Janmastami Recipe source: Ruchik Randhap Ingredients Print this recipe 1 cup wheat flour 1 cup sugar 1 tsp cardamom powder 2 cups water 1/2 cup ghee or less 9 to 10 cashews or almonds roughly and shallow fried in ghee Method Place a non stick pan on medium flame add wheat flour and roast till the wheat turns dark brown color (its very important to roast the wheat flour well or the halwa will taste like sweet chappati dough which is not good) After the flour reaches the desired color add sugar and ghee and mix well, stir for a minute the add two cups of water, keep stirring to avoid lumps. Add cashews or almonds and cardamom powder Stir till the halwa comes together and forms a ball.Take off the flame. You can transfer the halwa to a vessel or into a mold and turn onto a plate and garnish with almonds and serve.

Whenever there is  Moode  there has to be Padengi ghassi to go with it, especially for Krishna Janmastami Ingredients Print this recipe 300 grms Sprouted moong dal 1 onion chopped 2 medium tomato chopped 7 roasted red chillies (4 long and 3 small) 2 tsp roasted coriander seeds 1/4 tsp roasted cumin seeds 1/2 tsp turmeric powder 1 cup freshly grated coconut salt to taste 3 tsp oil 1 tsp mustard seeds 1 tsp urad dal 7 to 8 crushed garlic 1 red chilly 10 to 12 curry leaves Method 1. Put sprouted moong dal, tomatoes, salt and onion into a vessel, add enough water to cover the moong dal and cook on medium flame till the dal is almost cooked. 2. Grind coconut ,coriander seeds, cumin seeds, turmeric  using little water into a thick and fine paste . 3. Add the ground paste into the cooked moong dal and cook on medium flame.Bring to boil and cook till the raw smell of the ground masala disappears . Add water to adjust consistency. 4.Keep a small vessel on medium flame and add oil,...

We Bunts celebrate very few festivals. Apart from Diwali and Ganesh Chathurthi .........its Krishna Janmastami ........nothing big. More flowers to god, something sweet, sacrifice non veg for one day and....................Moode with padengi ghasssi (sprouted moong dal curry) is a must for breakfast. Moode is very similar to  gunda , the only difference is that the idli batter is steamed in molds made from Kedige leaves (Screw pine), before theses molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals. Ingredients Print this recipe 3 1/2 cups rice (idli rice) 1 1/2 cup urad dal 1/2 cup puffed rice water salt to taste Method Soak rice in water overnight or for 5 hours. Soak urad dal in water overnight or for 5 hours. Before grinding,wash urad dal and rice till the ...

Ingredients Print this recipe 1/2 bottle gourd chopped 1 medium onion chopped 2 green chillies chopped 2 cups yogurt salt to taste 2 tsp oil 5 to 6 curry leaves 1 tsp mustard seeds Method In a vessel mix in bottle gourd , onion , green chillies, salt and 1/2 cup water. Cook till the the bottle gourd is cooked completely. Take off the flame and let it cool completely. Now add yogurt and mix will. If you want the salad consistency to be thin add more water. In a small pan heat oil, add mustard seeds ,when they start popping add curry leaves and stir. Pour the seasoning over the prepared salad.

Blueberry Raspberry Pound Cake 5 large eggs 1 2/3 cup granulated sugar 1 ¼ cup (2 ½ sticks) unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan 1 t almond extract (or 2 if you so desire) 2 cups plus 8 Tbs cake flour, plus a bit more for the pan 1 tsp baking powder ½ tsp salt 1 cup fresh raspberries 1 cup fresh blueberries Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess. In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl. Add the butter and almond extract, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix. In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the ...

Truman's Quick Chili 1 onion, diced 1 lb ground beef 2 cans Nalley's Chili 1 can petite diced tomatoes 1 can black bean drained 1 can great northern beans drained 1/2 C ketchup 2 T brown sugar (or more to taste) salt and pepper to taste Brown ground beef in large pot.  Add onion and cook until translucent.  Add chili, tomatoes and beans.  Mix well and bring to a simmer. Add ketchup and sugar.  Simmer for a few minutes and then taste.  Add salt and pepper.  Serve with cheddar cheese and sour cream. **Truman requests chili for almost every dinner, so I told him I was going to name it after him. **I'm pretty sure there is a way better chili recipe out there, but I love that I can throw this one together in about 20 minutes or less and there are never left overs.  And I usually bake some corn muffins too, it's a kid favorite!

This is my favorite vegetarian dish, I am not ashamed to admit that I will definitely choose this dish over any non veg dish(me being a hardcore non vegetarian) I have a lot of respect for Avarakkai chops, the gravy is very simple not many ingredients but I know personally how much hard work goes into making this dish. First , removing the seeds from its shell and  soaking it in water for few hours and then the tedious job of removing the thin skin of each seed one by one, imagine removing skins of each seed by squeezing it between your fingers. I know how tedious it is- but for some reason I have to do it myself, I do not let any one  help me. That's why I respect this dish a lot - you should too. Correct me if Am wrong, I think the English name for Avarakkai is hyacinth beans Ingredients Print this recipe 1 kg Avarakkai  4 medium onion sliced 1 inch ginger chopped 8 to 9 cloves of garlic chopped 4 green chillies chopped ...

I wish I could give measurements, but I have never measured and never plan to.  That's what makes this a treasure. This is a recipe that I learned from my Mom, just by watching.  I don't ever remember having a conversation about what goes into it, I've just always known.  I've never made it from scratch, it seems to only be made when there is left over rice. If the rice is cooked in water and is just buttered and salted, it works just fine, but when the rice is cooked in chicken stock or bouillon, it's a no go. Left Over Rice Pudding cooked rice milk (the creamier the better, but still works with skim) sugar vanilla cinnamon Place rice in a heavy pot. Just cover rice with milk.  Stir in sugar, vanilla and cinnamon to taste.  Place on med-low heat and cover with lid.  Cook, stirring often, until milk is absorbed. If rice sticks to the bottom of the pot, don't scrape off or you'll have brown bits in your pudding.  Serve warm or cold. **Add raisins, pecan...

Scotch-a-roos 1 C sugar 1 C karo syrup 1 C peanut butter 8 C rice chex (or 6 C rice crispies or Special K) 1 1/2 C butterscotch chips, divided 1 1/2 C milk chocolate chips, divided Cook sugar and karo syrup until boiling, let boil about 1 minute.  Take off heat and add peanut butter, stirring until smooth.  Pour over cereal and mix well.  Mix in 1 C butterscotch chips and 1 C milk chocolate chips.  Press in a 9x13 (or a 9x9 if you want them thicker).  Then sprinkle with the 1/2 C butterscotch chips and 1/2 C milk chocolate chips, pressing down to adhere to the top of the scotch-a-roo.  Let cool and cut into squares. ** These were quite a regular at my house growing up.  They were made with special K and didn't have any chips in them, so I'm not entirely sure how they got their name.  Over the years I've had several variations. Some people melt the butterscotch and chocolate together and slather it on top, some only use chocolate and some skip the ...

BBQ Chopped Chicken Salad grilled chicken chopped in 1 inch or smaller pieces (marinate in lowry’s mesquite lime and grill) 1-2 C shredded cabbage 1 head romaine lettuce chopped 1-2 tomatoes chopped 4 green onions chopped 1 C thawed frozen sweet corn 1 C black beans drained and rinsed 1 C jicama diced or julienned 1 C red pepper diced 1 C shredded jack cheese 1 C avocado diced 1 C coarse crushed corn chips Mix ½ C BBQ sauce with ¼ ranch dressing (lighthouse peppercorn ranch or homemade ranch). Toss together all ingredients and mix in dressing to taste.  Serve with extra chips and fresh lime juice. ** This recipe was created 10 plus years ago after my first trip to California Pizza Kitchen and having this salad.  I studied it, had my friend Shannon order it the next week and list off the ingredients to me over the phone, and I made it.  Now we have CPK here, but funny thing is...I like my salad better! ** I find that this salad is best served at a party with the cheese, av...