Norwish Recipes

 Chocolate Cake Chocolate Cake 1 3/4 C flour 2 C sugar 3/4 C good cocoa powder 2 t baking soda 1 t baking powder 1 t kosher salt 1 C buttermilk 1/2 C vegetable oil 2 extra large eggs, at room temp 1 t vanilla 1 C fresh made pero or postum Preheat oven to 350. Line 2 - 9 inch rounds (can use 8in rounds, just adjust cooking time and use 8 inch pans for all layers) with parchment paper, then butter and flour pans or use pam "baking" spray.  Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer with paddle attachment. Mis on low speed until combined.  In another bowl, combine the buttermilk, oil, eggs and vanilla.  With the mixer on low, slowly add the wet ingredients to the dry. Add pero and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  Pour batter into prepared pans and bake for 25-30 minutes or until cake tester comes out clean. Let cool completely, if needed level cakes,...

Gagon's Rolls 2 1/2 C warm water 2 1/2 C lukewarm milk (best if use whole) 1 C sugar 1 T salt 1/2 C melted butter (divided) approximately 12 C flour (start with 8 cups and keep adding until dough is right) 3 T instant yeast Mix in a stand mixer, the water, milk, sugar, salt and 1/4 C butter.  Add 6 C of flour and mix well, add the 3 T of yeast directly to mixer and keep mixing.  Add enough flour until dough is well formed and starts to become a little elastic (I'm not quite sure what this means, but I know the wetter the dough, the softer the roll, but the harder it is to work with, so you make the call).  Scrape down the sides of the bowl and cover with plastic wrap or a dish towel.  I leave mine right in the mixer.  Let raise until dough is at least double (approx. 45 mins.). Beat down the dough in the mixer again for 3 or 4 minutes. and put on a floured surface to roll out.  Roll the dough out into a rectangle until about 1/2 of an inch t...

For the final day of the second week under Summer Coolers, I have one of our favorite summer drinks, the Nannari Sarbath. I was introduced to this drink some years back when we started getting the syrup from Andhra. My FIL when he visits us makes a point to get us a cart full of Nannari Syrup. We always have this stocked that even though I want to make this syrup at home from scratch, I always have this so never got a chance to make it myself. So presenting a very simple assembling of this refreshing drink that we make for our kids. To know how it tastes exactly at the shops, Hubby dear got me to drink this from the shop during our trips back from Andhra. So for now enjoy this drink with readymade syrup while I will work harder to get the syrup done from scratch soon. Store bought Nannari syrup mostly has sugar added, so you need not add anything when making the drink at home. Nannari Sarbath Serves 1 Ingredients Needed: Nannari Syrup - 2 tbsp Lemon juice - 1/2 of...

For the second day of Summer Coolers, I wanted to make a simple Tropical Fruits Parfait. I ended up getting all the fruits twice to make this simple dessert. The first time I got all the fruits, something came up and I couldn't make it. Second time ended up the same, somehow I managed to get this done on time. This is a very simple and quick one to make as the layers are the different fruits, you can make this exciting by making different layers in between. I used both condensed milk and sweeten thick yogurt as layers. Once it was layered, I chilled it until serving. Tropical Fruit Parfait Mangoes Pineapple Watermelon Kiwi Apple Pomegranate Condensed Milk Sweetened Yogurt Mint leaves for garnish Cut all fruits into bite size. Layer one after another alternating with Condensed Milk or Yogurt. I made different glasses with just Condensed Milk and Yogurt separately. Chill until serving.

We are starting the second week of BM#65, I will be doing three days of Summer Coolers. I really feel it's an irony that whenever I think of making Summer Coolers, we end up having rains. It's been raining continuously for the past couple of days. Of course the fact that chilled dishes taste even better when it rains just saved the occasion. I had been planning this for a while now, ever since the Mango season was on us. Somehow the first time the Mango cart came in, I was preoccupied to make this. So I was waiting eagerly for the second batch. Once the ones we got were crushed and we couldn't enjoy the fruit. Anyways since I need to make a pulp, it was fine. The funny part was that my kids who follow Masterchef Australia saw Chocolate Panna Cotta in one of the episodes and wanted me to make it for them. I said I have already made Chocolate Panna Cotta for them, and now wanted to make Mango Panna Cotta, especially in this beautiful layered fashion with Coconut Mil...

For the third and final day of cooking smooth gravies, I have yet another favorite of my kids, the chole. Our Sunday breakfast is alternated with either Appam and Tomato Kurma or Poori Channa. My boys are specific with the same dish being served. So I do not experiment all the time.  However, this time, I wanted to make channa in the smooth gravy style. This was inspired by my colleague who had got it for lunch. I tweaked it further to suit my kids' tastebud. I was so happy I managed to cook this as a regular one after a long time. On the whole, I enjoyed making this theme as it suits our daily cooking and having different options is so helpful to have on the menu. Chana Masala Recipe Ingredients Needed: For the ground Masala Onions - 2 medium Tomato - 2 medium Boiled Channa - 1/2 cup Cloves - 2  Cinnamon - 1 Cardamom - 1  Oil - 1 tsp For the gravy Oil - 2 tsp Green Chilies - 2 Ginger Garlic - 1/4 tsp Fi...

For the second day of Smooth Gravies, I have a Shahi Paneer Masala. You know I can't complete this series without a paneer in tow right. This is a gravy I cooked as I went on when kids asked for a new version of their favorite paneer. I started without an idea on how differently I was going to make. However, the prerequisite that the gravy has to be smooth was already known. So I added ingredients as I went. I know this has almost the same ingredients of my regular paneer butter masala, however by changing the steps of what goes in when, changes the taste drastically.  My kids loved it so much and though I wanted to write down the recipe then, I never came around doing it on time.  This meal was cooked way back in February and the other dish is the Moong Sprout Subzi was for hubby dear! Shahi Paneer Masala Ingredients Needed:  Paneer - made from 2 liters (gets you about 400 gms) For the ground Masala Onions - 2 medium To...

These are the gravies I mostly make for dinner along with Chapatis mostly. Sometimes I change it with Pooris or Naans. However on a typical work day, its mostly chapatis.  My kids typically like North Indian style gravies or South Indian Kormas with coconut. If there is something they don't like much will be our style of making dals. Somehow offlate they have picked up a liking to North Indian Dals as well. Still when it comes to the gravies, they don't want to see any onions or tomatoes floating. Everything should be discarded. This forced me to adapt my recipes to smooth gravies. So my chunky Tomato Kurma got converted to smooth Tomato Kurma.  Likewise even the other gravies got a changeover and everything is now ground and sauteed. I have too many aloo matar masala to count. However I still found this one different in taste and style. The richness in this gravy is from cashews and butter. It tastes great with hot rotis. Why I call this as  Restaurant Sty...