Norwish Recipes

I was introduced to Thai food when I was in Bahrain by Nalini Aunty....she is such an amazing host and cook....can whip up Prawn Tom Yum Soup, Chicken in Green Thai Curry, Stir Fried Vegetables and Jasmine rice in less than 60 minutes....this was when I fell in love with Thai food. I was paired with Madusmitha of Red Spice  this week for Blog hop Wednesday...When I was surfing through her recipes...I just pounced on the Red Thai curry...I knew this was one recipe I would love to try out...Madhusmitha had used ready made red curry paste in her recipe...but I always wanted to make the paste  from scratch...I had Nita Mehta's book 'Thai cooking for Indian kitchen' and I tried out her recipe...I was so happy with the end result.....nothing is as satisfying as seeing my daughter enjoying the curry with rice for lunch...and asking for the same Thai curry again for dinner.......my best CRITIC :) This is a 'must try'dish....you won't be disappointed . Recipe Source : Re...

Ok first let me just make this clear to all the hardcore Thai food fans......This red curry paste recipe has been modified to suit the Indian kitchen....so you might find few ingredients amiss...like I could not find galangal(my bad luck...I found galangal the next day after I had prepared the paste)....so I replaced it with ginger and the same goes for shrimp paste (which is one of the ingredients of original red curry paste)...but this was the closest I could get to the original and Iam extremely happy with the results...So please don't grill me:) I made this paste a day ahead...saves a lot of time,if you are planning to make Thai red curry for a party. Recipe Source: Nita Mehta Ingredients Print this recipe 8 to 10 Dried Red Chillies ( Kashmiri chillies- I used Byadigi) 170ml Warm Water 1Onion or Shallots, roughly chopped 15to 16 flakes of Garlic,peeled 2 inch Ginger or Galangal, roughly chopped Few stems of Coriander leaves (only stem not leaves) 2 stalk of Lemon Grass, roughly...

Pecan Wedges Crust: 1 C flour 1/3 C brown sugar 1/4 C pecans, toasted and chopped coarse 1 t salt 1/4 t baking powder 6 T unsalted butter, cut into pieces and chilled Pecan Filling: 1/2 C brown sugar 1/3 C light corn syrup 4 T unsalted butter, melted 1 T dark rum (optional) 2 t vanilla 1/2 t salt 1 egg 2 C pecans, toasted and chopped coarse Crust: Line a 9 inch square pan with foil, allowing extra foil to hang over allowing for ease in removing from pan.  Spray foil with pam. Place flour, sugar, pecans, salt and baing powder in food processor and pulse until resembles coarse cornmeal, about 5 pulses.  Add butter and pulse about 8 more times until mixture resembles course sand.  Pat mixture evenly into prepared pan and bake at 350 until crust is light brown and springs back when touched, about 20 minutes. Filling: While crust bakes, whisk sugar, corn syrup, melted butter, rum, vanilla, and salt together.  Whisk in egg until incorporated.  Pour filling on top of h...

Pumpkin Pie Cake Crumble 2 packages (18.25 ounces) plain yellow cake mix 8 tablespoons (1 stick) butter or margarine, at room temperature 4 large eggs 2 cans (15 ounces each) pumpkin 1 can (5 ounces) evaporated milk 1 1/2 cups sugar 2 teaspoons ground cinnamon 1/2 C butter, chilled 1 1/2 cup chopped pecans Whipped cream for garnish Spray a 9x13 with pam. Measure out 1 cup of the cake mix from the 1st cake mix and reserve for the topping.  Place the remaining cake mix (from the first box), the butter, and 1 egg in a large mixing bowl.  Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon, blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 ...

Creamed Corn 6 C frozen sweet white corn (from Costco) 1/2 C whipping cream 1 C milk (whole is best) 1 1/2 t salt 1/8 C sugar pepper to taste ¼ c. melted butter ¼ c. flour Mix corn, cream, milk, salt, sugar, pepper in pot over medium heat and bring to a boil. Simmer for 5 minutes.  In a separate saucepan, over medium heat, melt butter, whisk in flour and cook for 1 minute.  Add to corn, mixing thoroughly.  Cook over medium heat until thickened. **So when I went to Austin a few months ago, I sat next to a guy named Nick....a fellow foodie.  We talked food the entire flight, driving our fellow passengers crazy.  We were heading to the BBQ and smoked meat capital of the world....Nick's heaven, he's a smoker...of meats that is.  He was kind enough to share some family recipes with me and since then I've have been in touch with his darling wife talking food and running. Story continues....I was asking Breanna the other day what the biggest hi...

The weather is amazing in Bangalore...slight drizzle.....cloudy....comfortably cold...love to have piping hot tea with something to munch on.Glad I made these miniature biscuits...blends perfectly well with my hot tea. My mom can cook crazy...but makes bad tea,my sister Devs makes the best tea at home, I would like to thank her for making this amazing strong tea...We all like to drink tea differently....my Dad likes his tea in a glass, I love my huge ugly mug and Devs likes hers in a steel  tumbler..The tea set in the picture is only for the guests(and for this particular picture)...The tea pot has actually seen sunlight for the first time......this is not how we drink our tea .....not today.....not ever....:)) Recipe Source:  Chef in you Ingredients Print this recipe 2 cups Flour 2 tsp Salt 2tsp Baking Powder 3 tbsp Butter Softened 1 tbsp Fresh Dill, finely chopped 1 cup mashed Potatoes 3 to 4tbsp Milk or Water Method Preheat oven to 200 degree C. Sift flour and baking p...

I love desserts, any party...buffet...restaurant I go to...the first thing we sisters check out...The Dessert Counter, and mousse is my favorite... I know the mousse at restaurants are made with raw eggs, I am totally fine with that...But somehow I DO NOT trust myself with raw eggs...that is why I prefer making mousse using gelatine...I know ..I know ...gelatine is made from animal tissues...but my entire family acts dumb,deaf and blind when that issue comes up...coz we all love mousse. Recipe source:Nita Mehta Ingredients Print this recipe 125g sugar 250ml Water (1cup) 2tsp Instant Coffee 2 1/2 tsp Gelatine 350g Cream 1tsp Vanilla essence Nutties Chocolate (optional) Method Transfer cream into a bowl and place in the freezer for 10 minutes.Place the whipping blades in the freezer. Add instant coffee powder to 250ml hot water ,mix and keep the prepared black coffee aside. Heat sugar in a non stick vessel on low flame, keep stirring till the sugar melts. Cook till the sugar caramelizes ...

There are different versions of chicken chops .As long as I remember this is how we have been making chops at home,its been pass down to me by my mother who learnt it from my granny. My granny rarely cooks nowadays,she just relaxes and watches her daughters do all the cooking.She does enter the kitchen on special occasions...like cooking special dishes for festivals or for a  mother to be.My mother was not in station for few days...so my granny was in charge of the kitchen. When I was busy making my mud pie (recipe coming up soon) granny made this amazing chicken chops....our neighbors dropped by to find out about the amazing aroma .Looks like she hasn't lost touch ...(and yes 15 green chillies...we like our food spicy) Ingredients Print this recipe 1 kg Chicken (cut to medium pieces) 5 big Onions, chopped 2 inch Ginger, chopped 20 cloves Garlic, roughly chopped 15 Green chillies ,slit 1/2 small bunch of Coriander leaves 3 tbsp Mint leaves Cinnamon Small pi...

Chocolate Cream Pie baked pie crust (see below) 1 C sugar                1/4 C cornstarch 1 1/2 C whole milk            1 1/2 C half and half 3 squares (ounces) unsweetened chocolate, chopped 4 eggs yolks 1 T butter                 2 t vanilla In a medium saucepan combine sugar and cornstarch.  Gradually stir in milk and half and half.  Add chocolate.  Cook and stir over medium-high heat until mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 minutes more.  Remove from heat.  Beat egg yolks lightly with a fork.  Gradually stir about 1 C of the hot filling into yolks.  Return all to saucepan; bring to a gentel boil.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in butter and vanilla.  Pour the hot filling into pie crust.  Cov...

 Banana Cream Pie 3/4 C sugar 1/4 C cornstarch 1 1/2 C whole milk 1 1/2 C half and half 4 egg yolks 1 T butter 1 1/2 t vanilla baked pie crust 2 1/2 C sliced bananas (about 3 medium bananas) In a medium saucepan combine sugar and cornstarch. Gradually stir in milk and half and half.  Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 more minutes.  Remove from heat.  Beat egg yolk lightly with a fork.  Gradually stir about 1 C of the hot filling into the yolks. Return all to saucepan, bring to a gentle boil, cooking a stirring for 2 minutes. Remove from heat and stir in butter and vanilla.  Pour 1 C of hot filling into baked pie crust. Layer sliced bananas on top of filling.  Pour the rest of the filling on top of bananas.  Gently shake to help custard move down in between banana slices. Place plastic wrap right on top of custard to prevent film from forming.  Refrigerate at least 5 hours....

Stabilized Whipped Cream 1 envelope (1 T) unflavored gelatin 1/4 C cold water 3 C Heavy Cream 1 C powdered sugar 2 t vanilla In a small saucepan, combine gelatin with water, let stand for a 2 minutes.  Over low heat, stir constantly just until dissolved.  Remove from heat and allow to cool slightly but do not allow to thicken.  In mixer, whip cream until soft peaks form, add sugar and vanilla. Mix. On low speed, gradually add gelatin, then beat on high until cream is thick. **They say, that this whipped cream will hold up for 4-5 days without separating. Our pies never last that long, but it does allow me to have them all decorated several hours in advance. **From Lion House Classics

This cake has a story. A compilation of foodie friends! First, I made these cookies (Frosted Oatmeal Cookies) on advice from my nieces Stephanie & Breanna. I took some to friends and they all were dying over the frosting.  I mentioned to my friend Heather that we needed to find a cake for that frosting.  She proceeded to make me two different cakes, but I think this one is the winner, because it was her creation, adapting a recipe from one of our favorite books...A Homemade Life by Molly Wizenberg.  I served it this week a long with several other desserts and it was a surprising favorite. Hooray for 4 foodie friends contributing to something so great! Thanks ladies! Raspberry Yogurt Cake with Browned Butter Frosting Cake: 1/2 C plain whole fat yogurt 1 C sugar 3 large eggs 1 t vanilla 1 1/2 C  flour 2 t baking powder pinch of salt 1/2 C canola oil 2 C raspberries (I used frozen, and I thawed them.) Preheat the oven to 350. Grease a round 9 inch cake pan, line wi...

Gingerbread Cake 1/2 C white sugar 1/2 C butter 1 egg 1 C molasses 1/2 C pumpkin 2 1/2 C flour 1 1/2 t baking soda 2 t cinnamon 2 t ginger 1 t cloves 3/4 t salt 1 C hot water Preheat oven to 350. Grease and flour a 9 inch square pan.  In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.  In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.  Bake 45-50 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool in pan before serving. **Delish served with Buttermilk Syrup , bananas and whipped cream. **Seriously simple dessert that can be thrown together in a few minutes and then the whole house smells amazing. Christmas in a smell! **I added pumpkin just to improve the moisture quality of the cake. Applesauce would work well too.

  Cream Cheese Pumpkin Bars 1-3/4 cups graham cracker crumbs   1-1/3 cups sugar, divided   1/2 cup butter, melted   1 package (8 ounces) cream cheese, softened   5 eggs   1 can (15 ounces) solid-pack pumpkin   1/2 cup packed brown sugar   1/2 cup milk   1/2 teaspoon salt   1/2 teaspoon ground cinnamon   1 envelope unflavored gelatin   1/4 cup cold water   Line 9 x 13 pan with tin foil that hangs over edge for ease in removing bars and cutting.  Spray with pam.  In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into prepared pan.  In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and sti...

Key Lime Cheesecake Ginger Crust : 1 1/2 C ginger snaps crushed finely        4 T unsalted butter (1/2 stick) Preheat oven to 375.  Mix cookies and butter, press in a 9 inch spring form pan, place pan on a cookie sheet and bake for 8-10 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Cheesecake : 2 1/2 pounds cream cheese, softened 1 1/2 cups sugar                            1/2 teaspoon vanilla extract 3 tablespoons all-purpose flour       5 eggs 2 egg yolks                   1/2 cup sour cream Increase oven temperature to 500 degrees F.  With an electric mixer, combine cream cheese, sugar and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. ...

Spiced Nuts 1 lg egg white 1 T water 1 t salt 1 lb unsalted raw nuts 1/2 C sugar 2 t cinnamon 1 t ginger 1 t coriander Preheat oven to 300 degrees.  Line 2 baking sheets with parchment.  Whisk together egg white, water and salt in a large bowl.  Add nuts and toss to coat.  Let nuts drain thoroughly in colander, 4-5 minutes.  Mix sugar, cinnamon, ginger and coriander in large bowl.  Add drained nuts and toss to coat with sugar and spice mixture.  Spread nuts evenly onto prepared baking sheet and bake until dry and crisp, 40 - 45 minutes, rotating sheet halfway though.  Cool nuts completely then break apart and serve. **We were given these awesome nuts as a Christmas gift years ago, from our friends the Whites.   I've been making them ever since.  Recently I found that this recipe is from America's Test Kitchen...I seriously think that would be my dream job! **It makes a huge batch. So if I'm organized, I do one sheet of whole pecans, and ...

I have been a reader since my schooldays (not academic books...I used to run away from them).....loved reading novels - always Fiction..... never liked books that gave me advice...I have a mini library at home....love collecting novels....always original...not a single fake copy... like visiting book stores...my favorite bookstore in Bangalore is Blossoms...each time I go there I tell my sisters "If I want to loot something,it will be this bookstore"....love the smell of second hand books,dusty and old,couple of sneezes here and there .I was so proud of my collection...and also possessive , I gave my books only to book lovers who knew the value of  books and I was sure I will get it back. Whenever my cousins borrowed my books ,I used to warn them "I know exactly how many novels I have, I will notice even if a single book is missing"...that is how much I love my books. When I was paired with Jyothi from  Pages  this week,  went through her blog...it is ...

 I became a member for Indian cooking challenge 2 months back,I did not post my last months recipe challenge- Chola fali (Gujurathi snack)...reason being.....I made it...but it did not look or taste anywhere close to Chola Fali (I would name mine Chola FAIL)-picture at the end of this post. I definitely built up muscles with all the pounding needed to make the Chola fali. This months challenge was Majoon-a famous Sindhi winter dish,  I had heard that name for the first time..totally an alien dish to me..when I saw the ingredients and instructions,it seemed pretty simple and the Video  on Youtube helped a little....When I was done with the dish and tasted it....it was very similar to milk peda with loads of nuts...it had a nice chunky texture and a I loved the slight crunch of poppy seeds.Whatever little that I know about this dish Majoon......its a winter sweet made in most of the Sindhi household....supposedly had with breakfast and is considered to be an energ...

Dad's Oatmeal Pecan Raisin Cookies 1 C butter 1 C brown sugar 1/2 C sugar 2 eggs 1 t vanilla 1 1/2 C flour 1 t baking soda 1 t cinnamon 3/4 t salt 3 C oats (old fashioned) 1 C raisins 1 C pecans (I like them toasted) Beat together butter and sugars.  Add eggs and vanilla. Mix. Add in flour, soda, cinnamon and salt.  Mix.  Add in oats, nuts and raisins, mixing until just combined.  Bake at 350 for 8-10 minutes. **Whenever I ask my Dad what kind of treat I can bring him, he says oatmeal raisin cookies. He doesn't like the nuts toasted, but I do. Either way, it is one of the most satisfying cookies I make. Love it!

When I was in Bahrain, I used to have frozen chicken nuggets every other day,I think it was the same in most of the households in the Middleeast ...frozen nuggets, sausage,burgers....Until I came across Jamie Olivers food Revolution... he was determined to make school kids eat healthy food...I am not much of a healthy food person...and I am proud of it...I believe in 'Eat your hearts content'...but the whole  video  on chicken nuggets just grossed me out...I would not call myself a healthy mom....I do let my kid eat junk food sometimes (she just loves KFC-maybe if I see the truth behind KFC...I would feel grossed out,but I choose to act blind). I strongly believe kids should get used to all kinds of food...be it healthy or junk....so Iam really not a picky mom when it comes to food....but...... Frozen chicken nuggets still makes me feel ...YUCK..That is when I decided to make nuggets at home. I came across this super simple Nugget recipe....my gir...

  Coconut Chicken Curry Soup   olive oil 4-5 chicken breasts, cut into bite sized chunks 1 large onion, chopped fine 2 T grated fresh ginger 3 C chicken broth 2 can (14 ounces) unsweetened coconut milk 4 t curry powder 1 jalapeño, seeded, minced (more if you like it spicy) 4 T lime juice 2 small yellow, orange or red bell pepper, sliced thin and halved, (I used yellow) 1 C chopped fresh cilantro, plus extra for garnish 2 cups freshly cooked jasmine rice (Optional...the kids have white rice, I prefer none.) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.  Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro a...

Oatmeal Muffin Pam or paper muffin liners 2 1/3 C oats 1/2 C whole wheat flour 1/2 C white flour 1/2 C (packed) brown sugar 1/2 C sugar 2 T natural oat bran 2 T wheat germ 2 T ground flax seed 2 t ground cinnamon 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup browned butter (allowed to cool a bit so it doesn't cook the egg) 1 large egg 2 teaspoon vanilla extract 1/3 cup boiling water  Preheat oven to 375°F. Spray 18 muffin cups with nonstick spray, (1/4-cup capacity) or 12 muffin cups lined with a tall liner (1/3-cup capacity). Note: I baked these muffins in tall paper-liners using 1/3 C, but when I didn't have a liner, the batter overflowed. So 1/4 C worked beautifully. But the tall ones were more fun!) Whisk oats and next 9 ingredients in large bowl. Add buttermilk, browned butter, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups. Top with 1 T sugar per muffin to crea...

When I first came across this recipe, I wanted make it right away(that was almost 6 months back)...this was something new to me...never had it before and the whole idea of caramelized condensed milk excited me....wondered how it would taste...and when I did try it it...I just loved it...the reason being ...My all time favorite chocolate is ....Cadbury Nutties (I have a story behind why I like this a lot..and thats going to be a whole new post).... and the caramelized condensed milk and the chocolate on top tasted exactly like Nutties .Must try out this Chocolate Caramel Slice...kids would go crazy over it...perfect for birthday parties. Recipe Source: Australian Women's weekly Ingredients Print this recipe 3/4 cup (110grms) Plain Flour 1/3 cup (25grms) desiccated coconut 1/3 cup (75 grms) firmly packed brown sugar 90 gram butter, melted 400 gram can sweetened condensed milk 60 grams butter (extra) 2 tbsp maple syrup (I used pancake syrup) 200 grms dark eating chocolate , chopp...

 Naan 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 3 1/4 - 3 1/2 cups bread flour 1 T instant yeast 1/4 cup butter, melted In large bowl of mixer, pour in water, sugar, milk, egg, salt, and 1 C of flour. Start mixing with dough hook.  Add yeast and remainder of flour to make a soft dough.  Mix with dough hook for 6 to 8 minutes,  until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough. Cut dough into 16 equal portions. Roll into balls, and place on a greased tray. Cover with same wet towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat griddle to high heat.  Roll one ball of dough out into a thin circle.  Place dough on lightly oiled griddle, and cook for 30 seconds to one minute, or until puffy and lightly browned, tu...

Though baking bread is time consuming....I find it very therapeutic ....whenever I feel stressed out.......I bake....The end results of baking is very satisfying...its so amazing to look at what goes inside the oven and what comes out...I can just sit in front of the oven and look at that tasteless dough turn into something beautiful....soft .....spongy ....and above all smells heavenly. Recipe source:-  Raks kitchen Ingredients Print this recipe For Dough 1 1/2 Cups Maida/All purpose Flour 1/4 Cup Milk 1/4 Cup Water (or more) 3/4 tbsp Active dry yeast 3/4 tsp Salt 1tbsp Sugar 3tbsp Olive oil 1 tbsp sesame seeds(optional) For Stuffing 2 medium Potatoes (boiled,skinned and mashed) 1/2 Cup Peas(cooked) 1/2 tbsp oil 1 tsp Cumin Seeds 1 Green chilli (chopped) 1 tsp Ginger Garlic paste 1 small Onion (chopped) 1 tsp Turmeric powder 2 tbsp Coriander leaves Salt to taste Method  Add sugar to warm milk and mix well. Now add the yeast and keep aside. In a big bowl combine flour, water, ...