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Bacon Cheddar Ranch Cheese Ball

Posted on April 3, 2014 by gudkuk24

This recipe makes two balls

Ingredients:
2 8 oz package of cream cheese softened
1 pack bacon cooked and crumbled (set aside 1/4 cup to coat the outside)
1 packet ranch dip mix
2 T Ranch dressing ( 1 tablespoon for each cheese ball)
salt and pepper to taste
2 cups shredded cheddar cheese

Directions:

Mix together 1 cream cheese, bacon, half the ranch dip mix, 1 TBS ranch dressing, salt and pepper, and 1/2 cup cheddar cheese.
Then form into a ball and cover with 1/2 cup cheese and the bacon you set aside. repeat for second ball.
Then wrap in plastic wrap and chill in the fridge until ready to serve
ENJOY!!

You can make half of this recipe. Make a great appetizer for parties!

Want to thank Anna Keziah Bush for this recipe. Also I want to thank Katlyn Pershing for the photo

Posted in Appetizers, Cheese | Leave a comment

Silver Cleaner

Posted on April 1, 2014 by gudkuk24

This works good for Silver Jewelry Cleaning as well.

Line a plastic bowl with aluminum foil.
1 Tablespoon of Salt
1 Tablespoon of Baking Soda or Washing Soda
1 quart of Hot Water

Add the Salt and Soda to the quart of hot water,let it dissolve.

Cool the mixture.

Pour over your article to be cleaned in a bowl lined with foil.

Let sit until clean, approximately 30 seconds, use an old toothbrush to get into the nooks and crannies if required

Remove and dry the silver article with a soft cloth.
Discard the water after use.

Start new every time you need to clean silver.

Posted in Uncategorized | Tagged Metal Cleaner | Leave a comment

Pervin Todiwala – the First Lady of Britain’s Indian food scene

Posted on March 24, 2014 by gudkuk24

Culinary Adventures of The Spice Scribe

This post was penned with Mothers’ Day in mind. Growing up motherless, I never had to concern myself with leaping out of bed at the crack of dawn to design the perfect breakfast in bed, or agonise over which heady scent would take Mum back to her carefree childless days. Instead, the occasion has always offered me the opportunity to reflect upon other mothers I admire.

One woman I’ve always regarded with wonder is Pervin Todiwala, or, to afford her the full title she so fully affords, ‘Pervin Todiwala: Marketing Whiz, Charity Champion, Honorary Dame d’ Escoffier and TIAW 100 World of Difference Award-Winner’. Someone so humble would never introduce themselves with such fanfare; her lack of trumpet-blowing making it all the more imperative you understand that this lady is a legend.

Aside from the aforementioned accolades, Pervin can add ‘mother’, ‘wife’, ‘warm wit’, ‘faithful friend, ‘businesswoman’ and ‘bon viveur’ to…

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Mudaipally

Posted on January 9, 2014 by gudkuk24

Ingredients -:

1 cup cooked toor dal( in a pressure cooker with aesofidita, turmeric and salt)

3 cups of cooked spinach

2 medium onions – chopped

4 tomatoes finely chopped

1 tbsp kokam water or tamarind pulp

1 cup shredded coconut- Grind to a fine paste and keep aside.

Grind to a fine paste –

1 tbsp whole coriander

1 tsp whole cumin

2 guaillo chillies – soaked in hot water.

4 bedgi chillies

6 cloves garlic

Tempering –

1/2 tsp chana dal

1/2 tsp udad dal

3/4 tsp black mustard seeds

1/2 tsp aesofidita

Salt to taste

Oil – 4 tbsp

Method -:

Heat oil in a large saucepan.

Add both the chana and dad dals. Stir fry till the dals turn a pale golden. Next add the mustard seeds and when they splutter, add the aesofidita.

Add the chopped onions and stir fry till slightly golden, next add the ground spice paste. Stir fry for about 5 minutes till oil comes out on the sides. Add the tomatoes and let the gravy cook till the tomatoes disintegrate. Now add the cooked dal,the cooked spinach and 2 cups of hot water. Let it come to a boil. Lower the heat and and let the dal simmer for about 20 to 25 minutes.

Just before serving, add the finely ground coconut , boil once. Serve with rice , roti, cooked quinoa or crusty bread.

Posted in Uncategorized | Tagged Spinach dal | Leave a comment

Spicy Pickled Garlic

Posted on November 27, 2013 by gudkuk24

My friend Robbie was visiting from Maryland. She brought along some Spicy Pickled Garlic, which was absolutely delicious. Since she brought along only a small bottle of this divine pickle(!), we decided to Google recipes. After she left I made a small batch and it turned out surprisingly good! Although I did make some additions and changes to the recipe we found on line!

Ingredients :

1/2 lb peeled small garlic pods(I sliced the larger ones in half lenghtwise).

1 1/3rd cups white vinegar

2 to 3 Hot dried Chili peppers(Arbol chili will do)

1/4 cup dark brown sugar

1/4 tsp salt

1 Jalepeno- deseeded, sliced into quarters.

1/2 hot chili powder(optional)

1 Pint bottle

Method :

Boil the white vinegar, salt, sugar and the hot dried chillies for 5 minutes.Add the quartered Jalepeno and the garlic pods. Boil for 2 minutes. Add the chili powder when you add the garlic pods.

Pour into the pint bottle when still hot, release any air by swirling a knife around the contents. Seal

Let it rest for about 5 days before using.

Posted in Pickled Vegetable | Tagged garlic pods, Pickled Garlic, white vinegar | Leave a comment

Yumcious Meatloaf

Posted on November 24, 2013 by gudkuk24

a plate of a whole meatloaf garnished with a sauce on top (Photo credit: Wikipedia)

Ingredients:-

1/2 lb each of ground veal, pork and beef.
3 slices of regular bread soaked in 1/2 cup milk
1/2 cup parmesan cheese
2 eggs, lightly beaten.
2 tbsp parsley finely chopped.
6 stalks of sping onions – finely chopped.
1/4th green bell pepper – finely chopped.
4 cloves of garlic – crushed fine.
1 tsp paprika.
Salt to taste
1/2 buttermilk
2 tsp ground black pepper.
9 slices of bacon
1 cup tomato ketchup
1/2 cup brown sugar
1 1/2 tsp honey mustard.

Method:-

Heat oven to 375 F
Mix the first 12 ingredients together till well mixed.
Drape the bacon in a loaf tin overlapping it till the base and the sides are covered. Pat the mixed meatloaf mixture in the bacover covered tin. Cover the meatloaf mixture with the remaining bacon slices.
Mix tomato ketchup with brown sugar and the honey mustard. Mix well. cover the top of the meatloaf with this delicious sauce. Place the tin in a pan of hot water. Bake in the oven for 1 hr. Half way through cooking time, baste with more of the sauce.
Once done, let stand for about 10 minutes, before serving, with the sauce on the side.

Note – One does not have to bake it in the loaf tin. You can place it on a ridged tray in shape of a loaf and bake it.

Enjoy!

Posted in Meatloaf | Leave a comment

Aloo Roti (Potato Roti)

Posted on May 27, 2013 by gudkuk24

Deutsch: Chapati / Roti / Indisches Fladenbrot

Chapati / Roti (Photo credit: Wikipedia)

Going through my pantry I found a packet of Idaho Spuds Signature with Potato bits. The expiration date read June 03 2013. I did not want to make mashed potatoes. I was thinking of innovative ways of using these potato bits . My thoughts went back to 1974, when working in Mumbai, I was sharing a flat with 2 of my colleagues – Fatima and Maya. Fatima, taught me how to make Aloo Roti. I am sad to say that Fatima, a wonderfully warm hearted friend succumbed to a long battle with Cancer in 1998. This post is in your memory my dear friend.

Ingredients

2 1/2 cups Potato bits.

2 1/2 cups water.

5 cups whole wheat flour(Atta).

2 medium red onions -grated.

1 inch ginger and 6 pods of garlic ground into a paste in a mortar/pestle.

2 green chilies ground up or substitute with 1/2 tsp chili powder.

1 tsp salt.

Water if required.

Oil

Method

Re hydrate the potato bits with the water.
Add the salt, chilies, garlic ginger paste and the grated onions. Mix till all is incorporated.
Add the whole wheat flour and knead into a smooth dough. If the dough is too sticky, add more whole wheat flour.
Make into a ball, cover with cling wrap and let it rest for about an hour.
Heat a griddle pan.
Take a golf ball size of dough, and roll it out to 1/8th inch thickness
Heat on the hot griddle on both sides till pale brown. Use of oil is optional while roasting the Aloo Roti.
Serve hot with a pat of butter(optional). Serve with an Indian mixed pickle or a coriander & mint chutney.

Makes 18 Aloo Rotis

Delicious

Posted in Bread | Leave a comment

Sweet Corn Curry

Posted on May 21, 2013 by gudkuk24

I haven’t made this curry in a long time. There were beautifully plump corn on the cobs in our Farmer’s market and suddenly in a flashback I remembered the Sweet Corn Curry I had made years ago! It is absolutely delicious, dunking the corn on the cob into the curry and sucking on it – heavenly! So I got on to making this right away!

Shuck 4 corn on the cobs, cut them into 1 to 1 1/2 inches rounds. Boil them in salted water for approximately 25 minutes.

Make a curry paste with the following ingredients –

2 red onions finely chopped
6 pods of garlic
1 inch piece of ginger
1 can of crushed tomatoes
4 -6 guajillo dried chilies
3 tablespoons coriander & cumin powder
1/2 teaspoon cinnamon powder
Oil
Salt to taste

To make the curry paste –

Blanch the Guajillo chilies in hot water for 2 minutes. Cool and put into a blender, along with the garlic, ginger, tomatoes and the powdered spices. Blend till smooth

Heat oil in a saucepan, add the onions and saute till lightly brown. Add the blended paste. Stir fry till the curry is fragrant, about 10 minutes and has a deep rich color and the oil comes out on the sides.

Add the cooked corn on the cob and stir fry for about 3 to 4 minutes. Add salt to taste.

Open a can of Coconut milk and add it to the curried corn. Boil once and serve

Yummm!

Posted in Curry | Tagged curried corn, vegetarian | 2 Comments