Norwish Recipes

No sane kid can refuse these cookies...its super simple and looks so cute. I am not a big fan of jam.....decided to fill the cookies with chocolate...it was a big hit with my daughter and her gang...it disappeared in minutes....by the way my dad was part of my daughters gang. There is a reason these are called thumbprint cookies..the indentation is supposed to be made with thumb.....but please don't try that or you will end up with 'BURNT THUMB' print cookies. Ingredients Print this recipe Recipe source :- Brown Eyed Baker 8 tbsp Butter (113 grams) softened 1//2 cup Icing Sugar 1/4 tsp salt 1 tsp Vanilla essence 1 1/4 cup All purpose flour 2 ounce Semi Sweet Chocolate chips (56 grams) 3/4 tsp Corn syrup (I used pan cake syrup) 2 tbsp butter Method Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside. Beat together 8 tbsp butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk. Add the flour and bea...

                                           Ok I will name this Blog Hop Disaster Wednesday......... Last week when I decided to hop into the blog I was to paired with  this Wednesday..I decided to make Khandvi  from Santhosh Bangar's blog  Santhosh's Kitchen .... I was a little apprehensive in the beginning coz I have had a bad experience before with this dish...but I like to challenge myself  ...tried it out again (over confident:)....I tried out the Microwave method of making the Khandvi...all was fine....till the time came to roll the Khandvi.....I was successful with few but the rest just refused  to be rolled (Picture Below).....the dish tasted exactly like it should have  and it disappeared in minutes....but it just wasn't presentable....So that was disaster number one. Now  Disaster ...

Kane Rava Fry is one dish which is very closely associated with Mangalorean Cuisine. You go to any Mangalorean restaurant...you cannot leave without having Kane Rava Fry or Kane Naked fry.  If its fried fish then it has to be Kane fry, its my favorite..and taste best when fried in coconut oil. We try not to deep fry fish at home...we usually pan fry the fish with little oil...but this fish we shallow fried with 1/2 cup oil. If you notice in Mangalorean Restaurants the Kane fish has a thick coating of rava/ semolina...this is because the fish is deep fried in lot of oil, you can do that too if you want restaurant style Kane Rava Fry. Ingredients Print this recipe 1 kg kane meen/ ladyfish 2 tsp ginger garlic paste 4 tsp red chilli powder 1 tsp turmeric powder 1 tbsp lemon juice or vinegar 2 tbsp rice powder (optional) salt to taste 1 cup Rava/ semolina (thick rava) Oil to fry (I prefer coconut oil) Method Marinate the cleaned ladyfish in red chilli powder, turmeric powder, ...

If you notice, the base for almost all Mangalorean curries are the same, its just that what is added into the curry which makes all the difference. Bolanjir ghassi/and   yeti ghassi/prawn/shrimp curry  has the same curry ..but still there is lot of difference in taste. I personally am not a big fan of Silver fish, remember having a bad experience long back....Mom used to fry Silver fish and my dad and brother are used to eating the whole fish along with the bones and I tried doing that (I was in that phase of life where....if my brother can do it....so can I)...and I think you can guess what happened after that....... I still don't eat bolanjir meen/ silver fish ...but I thoroughly enjoy the gravy, and my mom likes bolanjir meen a lot. Ingredients Print this recipe 1 kg bolanjir meen / silver fish 2 onions(finely chopped) 2 tomatoes(finely chopped) 2 tsp roasted coriander 1/4 roasted cumin 15 roasted peppercorns 1/4roasted methi 1 tsp turmeric powder tamari...

I have used the following sentence before for one of my dishes....Iam going to use it again I had this.......died......went to heaven.....and came back coz I knew there was more waiting for me. I mean seriously ...this is EVIL mud cake...my legs felt weak after eating this....this was so so sooooo good, and I had double the fun coz I baked it with my sister Devs. We prepared the batter and put it in the oven..I told Devs..... "its going to take 20 minutes to bake" , Devs said..... "Okay" and I left the kitchen ,when I returned after 10 minutes, Devs was sitting on a chair right in front of the oven just staring at the cupcakes... This is a MUST TRY for everyone, you won't be disappointed (I don't like to advertise my dish much ...but this one is worth it). So Shireen   (Ruchik Randhap)  thank you for commenting on all my post  and you see I wasn't exaggerating when I said that " I had 4 cupcakes after eating the healthy fish :)"   in my ...

Caramel Pudding Cake 4 C water 2 C brown sugar 1/2 C butter, divided 1 C sugar 2 C flour 1 t nutmeg 1 t cinnamon 2 1/2 t baking powder 1/2 t salt 1 1/2 t baking soda 1 C milk 1 t vanilla 1 C chopped peeled apples (optional) 1/2 C raisins (optional - NO :) 1/2 C nuts (optional) Whipped cream (not optional) Mix and boil together water, brown sugar and 1/4 C butter, set aside.  Cream remaining 1/4 C butter and sugar.  Sift dry ingredients and add alternately with milk to butter and sugar.  Stir in remaining optional ingredients.  Spread batter in greased 9x13 pan.  Pour hot brown sugar and butter mixture over batter.  Bake at 375 for 45 minutes.  Let cool slightly.  Serve with whipped cream. **The original recipe from the Lion House has all the optional ingredients in it, but my kids voted them out. And....I have to be honest and say that the flavor doesn't even change without the apples. So it's up to you. **This is often made on many a Sunday night...

I keep bragging that I am a hardcore Non Vegetarian.....and then I saw my recipe index....I actually have more vegetarian dishes when compared to non veg........then I started doubting myself , only then I realized how our kitchen works......I can make anything I want....from cookies ...to....cakes....desserts.....appetizers....vegetarian......But when it comes to non vegetarian food my mom pulls the plug. She always sticks to her authentic Mangalorean dishes , for some reason she refuses to come out of her comfort zone.Its always the same kori sukka, kori ghassi, her biryani, kori roti, bangude ghassi.... (by the way I just love all theses dishes).....This is why my Non Veg recipe index is short...we make the same dishes over and over again......  All we try out with fish are Fish curry, fish masala fry or fish rawa fry...and when I told my mom that I wanted to try Patra ni Macchi....she marinated the fish with the usually spices for kingfish masal fry......and kept JUST 4 slices ...

Butternut Chicken Curry 1 small butternut squash, peeled, seeded and diced 1 (14 oz) can unsweetened coconut milk, lite or regular 1 heaping T mild Indian curry paste (such as Patak's) 1 medium onion, diced 3-4 chicken breasts, cut into bite size pieces 1 T brown sugar 1 T Thai fish sauce Place squash in a microwave-safe dish and add enough water to just cover bottom of dish.  Cover and microwave for several minutes until squash is very tender.  Drain water.  Mash squash slightly and set aside. Bring 1/2 C of coconut milk and curry paste to a simmer in a large skillet over medium heat, whisking constantly. Add onion and saute for 5 minutes.  Stir in remaining coconut milk, sugar and fish sauce.  Then add chicken and squash.  Simmer until chicken is cooked through, stirring often, 6-8 minutes.  Serve over rice, couscous or pilaf. **I used quinoa, my grain of choice.  I absolutely love this meal.  A meal all in one bowl makes me happy, it feels...

I am very lucky to have a great bunch of sisters in my life.....each and everyone of them are so unique....though we all live in different corners of the world....get to see each other once a year(if we are lucky).......rarely talk over the phone. But the day we meet, its like we  met just yesterday..... Neetu, Devs, Kooky, Sachi and myself are a crazy bunch....but there is Niriksha Akka (the eldest)...who is the most composed......whom I look up to......... has the most beautiful smile........ supermom........juggling her busy life with two amazing kids and  cooks amazing North Indian food. Niriksha Akka sent me this dal makhani recipe which is one of  her most popular dish. I tried it out...and just loved it...Thank you akka .                                                                 ...

 peanut butter and granola  yogurt and bananas  ham and cheese  Nutella and pretzels  spinach and bacon Apple Sandwiches Slice apple 1/4 inch to 1/2 inch thick horizontally.  Core apple slices, to make nice apple circles.  Dip in pineapple juice to reduce browning. Blot dry with a paper towel.  Add whatever combinations sound good to create a sandwich. other ingredient ideas: -marshmallows -raisins -chocolate, white chocolate, peanut butter or cinnamon chips -ritz crackers -cheez whiz -coconut -sliced nuts -chicken salad -any fruit -sliced deli meat -different cheeses -beets and goat cheese (ok, it's for the grown ups, YUM!) **I have loved apples with peanut butter for a long time, then one day I dipped it into granola and was in heaven!  Then a friend asked me to come up with a fun after school snack idea for a church idea night. This is what I did.  The kids liked all of my samples, but somehow the 5 spinach leaves stayed on the plate ...

These egg-less cookies are just amazing......My daughter just loves them.. ...they are much better than store bought cookies....and I know exactly what went into it. Recipe source :  Laura In The Kitchen  (Laura Vitale) Ingredients Print this recipe 2 cups All Purpose Flour 1 1/4 cup (283 grms) softened unsalted butter 1 cup Semisweet Chocolate chips 1/2 tsp Baking Powder 3/4 tsp Cinnamon Powder 1/4 tsp Salt 1cup Icing Sugar 1/2 cup Brown Sugar 2 tbsp Coffee Powder or Espresso powder 1/4 Cup Castor Sugar for dipping Method Preheat oven to 180 Degree C. In a large bowl cream together butter, coffee powder, brown sugar, icing sugar and vanilla, until well combined. Add  sieved all purpose flour, baking powder, cinnamon powder and salt and mix until fluffy and well combined. Fold in the chocolate chips. Using a small ice cream scoop or 1 tbsp measuring spoon, form round cookie dough balls, dip one side of the cookie dough in castor/granulated sugar. Place...

Brown Butter Sauce 8 T Butter 1/2 t salt 1 1/2 t chopped fresh sage, rosemary or basil (I used Sage) 4 T heavy cream 1/2 C grated parmigiano-reggiano In a small saucepan, melt 8 T butter and 1/2 t salt over med-low heat.  Add 1 teaspoon chopped fresh sage and cook, stirring often, unitl the butter begins to brown, about 5 minutes or less.  Stir in 4 T heavy cream and bring to a boil for  20 seconds or so to combine cream with butter.  Remove from heat.  Add 1/2 C grated parmigiano-reggiano when tossing with pasta. **It is September, so the garden is abundant.  Spaghetti squash, yellow squash, zucchini, sage and tomatoes all from our garden.  This is garden heaven! **This sauce is quite thin, flavorful and salty, so a little goes a long way.  I haven't ever tossed it into a pasta, I have always added the cheese to the sauce and then drizzled it over the plated pasta, or spaghetti squash. **This great recipe came from my fantastic neice Stephanie wh...

Granola Perfection (at least in my mind) 2 cups old-fashioned rolled oats 2 C wheat flakes  (All Bran) 1 cup shredded coconut 3/4 C cup chopped almonds (or sliced) 3/4 C cup chopped pecans 1/2 teaspoon cinnamon 1/2 teaspoon salt 4 tablespoons butter 1/3 cup honey 1 teaspoon vanilla Preheat oven to 325 degrees. In a large bowl stir together oats, wheat flakes, coconut, almonds, pecans, cinnamon, and salt.  In a small saucepan melt butter over med-low heat and continue cooking until butter browns. It should be a caramel color, not dark brown.  Remove from heat and add honey and vanilla.  Stir to combine.  Add vanilla and pour butter mixture over oat mixture and stir until combined. On a large baking sheet, spread the granola evenly in a thin layer.  Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20-25 minutes.  (Do not overcook; the granola will crisp more when cooled.)  Cool granola on t...

Recipe source : Mharo Rajasthan Recipes Ingredients Print this recipe 1 cup Red Kidney beans / Rajma (washed and soaked overnight ) 1 cup onion (finely chopped) 1 cup tomatoes (finely chopped) 1 inch Ginger (grated) 3 cloves Garlic (grated) 1 tsp red chilli powder 1 tsp Turmeric powder 2 tsp Rajma Masala 1 tsp Chat Masala 1 tsp Cumin powder salt to taste 1 tbsp oil 4 tbsp Coriander leaves Chopped Method Cook the Rajma/ Red Kidney Beans in pressure cooker till done (8 to 10 whistles) Place a pan on medium high heat and add oil, when oil is hot add onion, ginger and garlic. Fry for about 3 minutes. Add tomatoes and the dry masala powder and salt and fry till oil seperates. Add cooked rajma/ red kidney beans and mix well (if you want the rajma to be soft and mushy you can pressure cook at this point) Garnish with coriander leaves. Serve with  Methi Paratha .

Blog Hop Wednesday...continues.............. Recipe Source : Mharo Rajasthan Recipes Ingredients Print this recipe 2 1/2 cups Whole Wheat Flour 1 cup Fenugreek leaves (washed and chopped) 1 tsp Red Chilli Powder 1/2 tsp Turmeric powder 1 tsp Cumin powder salt to taste 1 tbsp oil Water to knead. Method Mix all ingredients in a big bowl, add water little at a time to make dough which is neither too soft nor too hard. Make Round chappatis and cook on hot tava on both sides. Apply ghee or butter. Serve with any curry ..Rajma masala or Dal Makhni.

Its Wednesday and I am blog hopping.This week I was paired with Priya Mitharwal --- Mharo Rajasthan Recipes . When I first visited Priya's blog...I saw the first few recipes and I decided to make chocolate brownie ... then I realised that Priya specializes in Rajasthani food and I wanted to get outside my comfort zone...... "Baking"  for once. So I went through her Rajasthani recipes (by the way Priya has close to 100 Rajasthani recipes )..when I was going through her list I was amazed...I could actually visualize  one of my favorite vegetarian restaurant Rajdhani's thali just appear before me....Priya has crazy collection of recipes and I was very confused...I bookmarked more than ten recipes....and sat down thinking. I am not sure if I have mentioned this before ...our family is ' Hardcore non vegetarian'...but there is one day in a week  'Thursday' when most of the ladies in the house are Vegetarians (yes including me and my sister Devs)...I still d...

The best Cinnamon rolls I have ever had was in Bahrain at  Cinnabon , they make amazing cinnamon rolls. I enjoyed making these rolls.....baking makes me happy ...its very therapeutic and the house smells heavenly .Wanted to try these rolls out ever since I saw it on Ria's Blog...with a few changes..I have used brown sugar instead of regular sugar and added raisins and cashew nuts for crunch.  You should  definitely try these out...its very simple......and it tastes goooooood.......But Cinnabon still rules . Recipe Source : All Recipes   and    Ria's Collection Ingredients Print this recipe 1/2 cup Milk 1/2 cup water 2 tbsp butter 3/4 tsp salt 3 cups All purpose flour 2 1/4 tsp active dry yeast 1/4 cup sugar 3 tbsp butter (softened) 3/4 tsp ground cinnamon 1/3 cup brown sugar or white sugar or mix both  1/3 cup raisins 1/3 cup Cashew nuts 1 cup Icing sugar 1 1/2 tbsp melted butter 1/4 tsp vanilla essence 1 1/2 tbsp milk Met...

I don't know about you ,but I remember... ..since I was a kid and  till date whenever  I go to functions...weddings or poojas where food is served on banana leaves....I never shy away from asking the person who serves  for 2 chattambades and 2 papads. Ingredients Print this Recipe 2 cups Channa dal (Bengal gram dal) 1 small onion (finely chopped) 2 green chillies (chopped) 2 tbsp Dill leaves (chopped) 2 tbsp coriander leaves (chopped) 4 to 5 curry leaves salt to taste pinch hing oil to deep fry Method Wash and soak channa dal in water for 2 hours. After 2 hours , drain the water and keep 2 tbsps of channa dal aside and  transfer the  remaining channa dal into a mixie and using very little water or no water at all  grind for few seconds to a very coarse paste. Add coriander, dill leaves,curry leaves ,onion,green chillies and salt and give one final spin (for 2 seconds) Transfer to a bowl and add whole channa dal and mix well.The paste must be thick. Hea...

Tracy's Two Bean Salad 2 Cans Great Northern Beans 5 C fresh green beans 3 green onions, sliced 1 red bell pepper, diced 1/4 C fresh oregano, chopped 1/4 C feta cheese, crumbled 1 lemon, juice and zest 1/4 C olive oil (salt and pepper to taste) Boil green beans until soft but sitll crisp.  When done, strain and rinse with cold water to stop cooking.  Chop.  Drain the Great Northern Beans and rinse. Place both beans, bell pepper and green onion in a large bowl.  Mix dressing by combining lemon zets and juice with oregano and olive oil.  Toss salad with dressing.  Add feta and toss. Salt and pepper to taste. ** My friend Tracy Wolsey made this salad and I loved it! I added the tomatoes for fun and they ended up being one of my favorite parts.  The flavors are so yummy and Greek! Awesome to have a salad in the line up that is healthy and different!