Norwish Recipes

Bloomin' Onion Bread 1 loaf sour dough bread (best if round) 1 lb jack cheese sliced 1/2 C sliced green onions 1/4 C melted butter Slice bread in a crisscross pattern leaving about and inch to an inch and a half between slices.  Place bread on tin foil on cookie sheet.  Stuff slices of cheese between every bread slice, getting it in deep. Topping it with the onions and stuffing them down deep also.  Drizzle the melted butter over top of the cheese and onions.  Wrap in tin foil and bake at 400 until cheese is melted and bread is warm through. Approximately 15-20 minutes. **My friend Suzette made this for me and I was in love. Thanks Suz! **This pic is obviously before it was baked.  I couldn't stop eating it long enough to get a picture after the cheese was melted. **Great to accompany any meal, especially soups!

Cazookie 1 1/4 cups white sugar 3/4 cup brown sugar 1/4 cup butter 3/4 cup shortening 2 eggs 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 2 cups plus 3 tablespoons flour 2 C chocolate chips Cream together sugars, butter, and shortening.  Add eggs one at a time and beat until fluffy.  Add baking soda, salt, and vanilla.  Add flour and mix until incorporated.  Stir in chocolate chips. Make golf ball size balls and place on a parchment lined cookie sheet and freeze solid. Once solid, they can be stored in a zip lock baggie. When ready to bake, line a muffin tin with paper liners. Place frozen cookie balls in muffin tin and bake at 350 for 15 min or so until golden on the outside and ooey gooey in the middle. Immediately take paper liner off and serve with a scoop of vanilla ice cream. **This is Breanna's famous chocolate chip/m&m cookie recipe! When Josie requested a cookie pie for her birthday dinner, I recalled Breanna telling me abo...

Snickerdoodle Pumpkin Sandwiches Snickerdoodles  1 cup butter, softened   1 and 1/2 c sugar   2 eggs   1 t vanilla (I use Mexican vanilla but any kind will work)   2 and 3/4 c flour   2 t cream of tartar   1 t baking soda   1/2 tsp salt   3  t cinnamon and 3 T sugar for rolling Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly. Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20-30 min. Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly. Bake for 8-10 minutes or until lightly browned but soft. Pumpkin Cream Cheese   8 oz cream cheese 1/4 cup pureed pumpkin    1/4 c brown sugar   1/2 c powdered sugar   1 tsp pumpkin pie spice (or more) 1/2 tsp vanilla Beat all ingredients with an electric mixer until smooth. Adjust powdered sugar to taste and texture. (I...

Corn Muffins   2 cups unbleached all-purpose flour (10 ounces)   1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)   1 1/2 teaspoons baking powder   1 teaspoon baking soda   1/2 teaspoon table salt   2 large eggs   3/4 cup granulated sugar (5 1/4 ounces)   8 tablespoons unsalted butter (1 stick), melted   3/4 cup sour cream   1/2 cup milk sugar  Instructions Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combin...

Pea Pot Pie Monette's Pie Crust             and 1 C diced, sauteed onions 1 C diced, cooked carrots 1 C frozen peas, thawed 1 C frozen corn (petite, white), thawed 2 C diced, cooked potatoes 3 C cooked, diced chicken 2 T butter 2 T flour 2 t chicken bouillon granules 2 C milk Prepare vegetables and place in a large bowl or pot.  Melt butter in saucepan and whisk in flour.  Cook for 1 minutes.  Add bouillon granules and milk (or half and half if you like it really creamy), cook over medium heat until thickened and bubbly.  Pour over vegetables and stir to mix sauce in.  Place in a 9 x 13 pan or other casserole dish that can fit all the vegetables.  Roll out pie crust recipe and top pan. Cutting vents for steam.  Bake at 350 for 20 minutes or until crust is golden. **My kids love this, and it's called Pea Pot Pie because that is what Grayson called it when he was 2 and it stuck.  They always wish there was mor...

 My sister Devs and me like to be adventurous and try out different kind of restaurants...my family does not think the same...they are a hard bunch to please....its a tedious job choosing a restaurant for them....coz if they don't like it then we will have to hear from them for rest of the week.....thats why ,whenever my family wants to go out for dinner,we always take a safe bet and choose a Chinese restaurant......universally accepted....and what more I love Chinese food.   Though I got this recipe from a Thai cookbook...I actually did not find any difference, it tasted like any other Chinese gravy.Must try out this one....goes very well with  Noodles  and  Fried Rice . Recipe Source:  Neeta Mehta Ingredients 1/2 kg Prawn (Shelled and de veined) 250 g Mushroom (sliced) Spring onion for garnish Oil for deep frying Marinade 1 egg - lightly beaten 1 tsp salt 1/2 tsp sugar 1/4 tsp ajinomoto (optional) 1 tsp pepper 1/3 cup cornflour 1 tsp oil Sauce 4...

Each year I do a fun Halloween dinner.  A great tradition that my Mom started and it is constantly changing and morphing to accommodate my fam, but it happens! It always happens!  I pin some sheets up in the kitchen so they can't see what I'm making and then I deliver it to them while speaking in a british witchy voice...kind of lame and kind of funny all at the same time. "Now eat this up you little twit!" I come up with a menu, it started out as completely normal food with funny names (like spaghetti was worms with bloody mummy grime) and then they got to order and they never knew what was coming first....maybe dessert or maybe a salad.  Soon my kids were guessing what dinner was and so I decided to switch it up each year.  They put what order they want the items in...1-5.  I've only documented the last two.  So here's this years and I'll get last years up soon.    Menu  Mini Pumpkin Vomit (Chili with corn for added affect!)    Sp...

Greek Style Yogurt 1 gallon skim milk,  plus 1 cup (less or more) 1/3 C plain greek yogurt 1 t vanilla Heat the milk in a heavy bottom pot (that has a lid), slowly to 180 degrees to prevent scorching. Use a candy thermometer.  Once at 180, turn off the heat and let milk cool to 110 degrees.  Stir in the yogurt. Put lid on pot and place somewhere a temp of 100 degrees can be maintained. (I have an oven that if I heat for a minute or so and then put on the oven light, my temp stays between 100 and 110... I used a meat thermometer to keep it in check.)  Let sit for 6-8 hours or until yogurt is set and yellowish liquid is on top.  Remove yogurt, scooping with a large spoon and place in a cheese cloth (4 layers) lined strainer sitting in a bowl.  The bowl should be pretty big, a lot of liquid comes off. Wrap up cheesecloth on top, spinning together.  Place in the refrigerator overnight.  The next morning, remove yogurt from cheese cloth and place in a ...

Candy Cupcake for crossing 1 lac views after 7 months of  blogging..........no actually I made these cupcakes for my daughter...she just loved it...each bite she took...she kept asking me..."did you make it?"..."did you make it?"....I knew exactly why she kept asking me that.....she dragged her friend in...and I offered her the cupcake and my daughter said proudly..."My mom made it"...little did she know that these were the simplest cupcakes ever made...but her expression was worth a million. Seven months back...my husband was about to go to bed and I asked him "How do I start my own blog?" and he told me yawning..."Ok ...I will tell you later" and he slept. My brain was so hyper at that moment and I just could not wait...I am not tech savvy...so if I have a doubt I turn to my best friend.....Google....and I asked Google the same question I asked my Husband "How do I start my own blog?".....when my husband got up.....my blog ...

 Pumpkin Doughnut Muffins 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/3 cup buttermilk 1 1/4 cups pure pumpkin puree 3/4 cup light brown sugar 2 large eggs For the sugar coating: 3/4 cup granulated sugar 2 1/2 teaspoons ground cinnamon 1/4 cup (1/2 stick) unsalted butter, melted   Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups (I use Pam Baking Spray). Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pump...

Diwali and no Manjol Eeretha Ghatti......no way....Diwali is incomplete without this for us Mangaloreans. Aroma of turmeric leaves being steamed is unforgettable. I had a hard time getting a nice picture of the ghatti...this was best among the worst....though ghatti tastes amazing.....they are not great lookers ...but who cares ....taste matters ....right.... Ingredients Print this recipe 15 turmeric leaves For outer covering 2 cups brown rice/rosematta(washed and soaked for 5 hrs) salt to taste For sweet filling 2 cups coconut 1 1/2 cup jaggery few tablespoons of water (optional) 2 tsp cardamom powder Method For outer covering:- 1.Grind the soaked rice and salt using little water to a fine, moist and thick dough.Keep this aside  Prepare Filling:- 1.Place a pan on medium flame,add jaggery, when it melts add the coconut,few tablespoon of water and cardamom powder and mix well,cook till you get a thick but moist filling. 2. Wash the turmeric leaves and wipe with dry cloth. 3. Ap...

After I got married and moved to Bahrain ,I was heart broken...that was the first time I was away from my family...I missed home like crazy...did not have any friends or neighbors....I was surprised that I did not lose my mind in the first 2 years. In course of time I did make friends...mingled with my neighbors.....but there was still something missing. Then one fine day an Indian restaurant-' Navaratna 'opened very close to our house.....this was when I got to meet the Navaratna family.....Ratna Aunty , Acchu, Amit and Ganesh Uncle....there are no words to describe what this family meant to me....if I love Bahrain...its because of this family. Ratna Aunty was like a mother...best friend...filled with wisdom... Acchu......my sister.....my friend......gossip partner.... Amit .....my eating partner :)).... Ganesh Uncle...father.......hardworking....organised.. Not to forget ...Nowphal Bhai......my brother . I had the best days of my life with this Family. I can never ...

Wish you all a Very Very Happy Diwali....Every Diwali we start our day with oil bath and something sweet. Thekere dosa /Cucumber dosa for breakfast is mandatory in our house. Have a safe and prosperous Diwali. Ingredients Print this recipe 1 medium cucumber (remove skin and chop) 1 fist beaten rice 3 cups rice (washed and soaked for 3 hrs) 1 cup coconut 1/2 cup jaggery or to taste 1 tsp salt Method Grind cucumber, beaten rice, rice,coconut,jaggery and salt to a fine batter.Use very little water as cucumber already has lot of water content.(the batter should be little thinner that normal dosa batter) Let the batter ferment for 4 hours. Pour a ladle full of batter on hot tava and spread it around.Pour a tsp of ghee or butter.Flip over and let the dosa cook for few seconds. Cucumber dosa tastes best when served with homemade butter.

Karada Kaddi ...translated .....Spicy Stick. You tell my mom to cook for 100 people ...she will do it in a jiffy....but ...you tell her to make snacks or sweets .....she will run a mile away from you...She has never been a snack or sweet person(loves to eat them...but not make them)...she believes...."When you can get it in any store, why go through the trouble of making it"...so this duty of making sweets ...snacks...desserts for festivals or parties comes to me. I had bookmarked recipes for kara sev from many of my fellow bloggers ...but I settled down with my Granny's recipe for karada kaddi...she showed me her hand for measurements...explained the whole procedure in 1 minute and left to sit on her easy chair and  watch her favorite serial. I made the Kara Kaddi in the afternoon...the whole batch was finished by evening(I was hoping it will last till diwali). It was so crispy and fresh.....never going for store bought Kara sev ever again. Will be making it again next w...

One of the most simplest  snacks ....very few ingredients.....can make it quick.....and tastes great. These Tukdis/Shankerpalli are like - Deep Fried Short Bread Cookies. This is the sweet version...we also make spicy Tukdis which are thinner than this.My daughter can just munch on this the whole day. Ingredients Print this recipe 3 1/2(or as needed) cups Flour (Maida) 200grms Butter (unsalted and softened) 1 cup Powdered Sugar (adjust to taste) pinch salt 1 tsp Cardamom powder Water to make dough Oil to deep fry Method Cream butter and sugar in a bowl till well combined, light and fluffy. Add flour (maida) and cardamom powder and combine. A soft but crumbly dough will be formed. Now add little water at a time and form a soft dough(you must be able to roll it out easily.) Let the dough sit for few minutes. Take a big boll of dough roll out like chappatis. Using a pizza cutter cut diagonal strips and then cut horizontally to form diamond shapes. Deep fry this in hot oil ti...

Okay let the fireworks begin....Diwali celebration starts ........Now  Manni is a famous sweet dish for us Mangaloreans...something that used to be made on a weekly basis in most of the households...any guests home ...invited or not...Manni  was all ready to be served ....I remember every summer vacation we used to spend it in Karkala and any house I went to...we were served Manni and without fail....by default...there had to be boiled egg(roasted in salt and chilli powder)......and it was the same in our house too. There are so many dishes Mom used to make when we were kids....so many we disliked.....I used to hate Sajige  (Upma)...."Mom , whats for breakfast?" .....she would say "Sajige" and my reply would be "You mean concrete".....hated brinjal... dry fish chutney .... pelakai da ghatti .....so many more.....and Manni always topped the list. I just used to hate the fact that it wobbles.....hated all these dishes through school....college...graduation a...

Its Blog Hop Wednesday...I am paired with Jabeen from  Jabeen's Corner . Thank you for sharing the recipe. Recipe Source :  Jabeen's Corner Ingredients  Print this Recipe 3 Cups Urad Dal 4 green chillies 1 tbsp ginger salt to taste 3 to 4 Curry leaves oil to deep fry 2 cups thick Yogurt + 1 cup water water (to soak the vada ) 2 tbsp Sugar 2 tsp Red chilli powder to garnish 2 tbsp  Tamarind Chutney  to garnish Method Wash and soak urad dal in water for 3 to 4 hours.  Drain water and and grind using very little water to smooth and fluffy batter. Add chopped ginger,green chillies, salt and curry leaves and mix well. Heat oil in a deep vessel, when hot wet hand and take 3 tbsp of urad dal batter and drop into hot oil. Do the same for remaining and fry till light golden brown. Soak the fried vadas in lukewarm water for 15 to 20 minutes before add it to the curds. Meanwhile prepare the curds. Pour the curds into the serving dish add 1 cup water and mix well, if y...

Focaccias can be turned into amazing sandwiches ,just slit it in between, spread some hung yogurt mixed in with dill leaves, garlic and salt....topped with grilled boneless tandoori chicken(or paneer for the vegetarians)....onions...tomatoes and lettuce.....good to go.....perfect for a  picnic. Recipe Source :  Show me the curry Ingredients Print this recipe 5 cups All purpose Flour (maida) 1 2/3 cups Warm water 2 tsp Yeast 1 tsp Sugar 2 1/2 tsp Salt 1/4 cup Olive oil 3 tbsp extra Olive oil for coating the top and greasing the pan 2 tbsp Dill Leaves chopped 1/2 Onion (Thinly sliced) 1/4 cup sliced Black Olives 5 to 6 cloves of garlic (sliced) Salt to sprinkle on top Method In a big bowl combine warm water, yeast and sugar. Cover and keep aside for 10 minutes until its foamy. Add salt and olive oil and mix. Now add 41/2 cups of flour.One cup at a time and mix well till all the flour comes together into a ball.Add more flour if its too sticky. Knead the dough on a floured surfac...

  Nutella Crepe Cake 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan 8 ounces semisweet chocolate, finely chopped (Ghirardelli semisweet baking bars) 1 1/2 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 2 1/2 cups whole milk, room temperature 6 large eggs, room temperature 1 tablespoon pure vanilla extract Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight. Lightly coat an 8-inch crepe pan or nonstick skillet w...

When Anthony Bourdain came to Mumbai.....he had Vada Pav........ and he said......... "This is the best thing I have ever eaten"......do I have to say anything more..... Print this recipe What you will need * Homemade Pav *Batata Vada * Spicy Green Chutney * Tamarind Chutney *Peanut Chutney *Oil to deep fry Ingredients for Batata Vada - Recipe Source : Manjula's Kitchen 4 Medium Potatoes (Boiled, skinned and mashed) 1 small onion finely chopped 3 green chillies chopped 1 tbsp oil 1 tsp Jeera 1 tsp turmeric powder 1 1/2 tsp ginger garlic paste 2 tbsp chopped coriander leaves salt to taste For batter 1 cup Besan (Gram flour) 2tbsp chopped coriander leaves salt to taste water For peanut chutney 2 tbsp peanuts 1 tbsp sesame seeds 1 tbsp dry coconut powder 4 dry red chillies salt to taste Method: For Peanut chutney Dry roast peanuts in a small pan till they change color lightly, then add red chillies till they turn dark. Reduce heat to low and add sesame seeds and roast for a...

When I was paired with Vardhini from  Zesty Palette  for blog hop Wednesday, this was what I had chosen to make....after I baked the pav and made Vad Pav (my next post)...I went through her blog again and came across Rasmalai recipe and chose to that as an entry for Blog Hop Wednesday.  I thoroughly enjoyed making the Pav...the results are so satisfying ,my family was awed by this...they could not believe that its possible to make Pav at home and that too it was much much better than the store bought Pav...So soft and spongy. Will definitely make it again.  Recipe source: Zesty palette Ingredients  Print this recipe 3 Cups Maida (All purpose flour) 2 1/4 tsp dry active yeast 2 tsp Sugar 1/4 cup luke warm water 3 tbsp butter 1 1/4 cup milk 1 tsp salt Method 1. Add butter to luke warm milk and let it melt. Keep this aside. 2.Combine sugar and yeast in luke warm water and mix well. Keep aside and let it froth up. 3. Once the yeast froths up add salt and m...