The first step is to let the cream cheese come to room temperature and then mix in the cheddar, jalapenos, and black pepper.
These are inspired by jalapeno poppers and they taste best freshly fried and eaten right away. The cheese just melts and makes these deliciously ooey-gooey. There are just a few simple ingredients: Cream cheese, cheddar cheese, black pepper, jalapenos, and spring roll wrappers.
Then spoon out a small amount on the spring roll sheet. You don't need to put too much filling as it puffs up when fried.
Fold the bottom corner up over the filling.
Next, fold the two sides in towards the center.
Add the "glue" (mixture of flour and water) to the edges.
And roll upwards, from the filling side to the corner at the top.
Preheat your oil to medium- high while you wrap the remainder of the spring rolls. The number of rolls that you can make depend on the amount of filling you use.
Fry them until they turn a light golden color.
Spoon the rolls out onto some paper towel to let the excess oil drain before serving.
Jalapeno Cream Cheese Rolls
1 packet of spring roll wraps
1 pack of cream cheese, at room temperature
1/2 cup grated cheddar cheese
3 jalapenos, de-seeded and finely chopped
pinch of black pepper
1 tbsp white flour
1 tbsp warm water
oil for frying
I bought this little acorn squash with the intention of making it into a mini pumpkin but Halloween is now long gone and it was still siting in my fridge. One great thing about squash is that it lasts a LONG time before going bad. So now I had an acorn squash and I had no idea what to do with it so I made it into 'fries'.
First, I peeled and cut the squash and then spread it out on a baking sheet and sprinkled it with some olive oil, Parmesan cheese, paprika, cayenne, black pepper, and garlic powder. It didn't need salt because the cheese is salty enough as is.
Next, I gave everything a good toss until all the fries were nicely coated and then put them in the oven at 350°C and baked for about 30 minutes until the 'fries' were cooked through and lightly golden brown on the outside. Since this was such a small amount though I used my toaster oven instead!
Baked Acorn Squash 'Fries'
1 Acorn squash
1-2 tbsp grated Parmesan cheese
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
pinch of freshly grated black pepper
sprinkle of olive oil
Here is another recipe from Joanne Fluke's Lake Eden Cookbook. As I mentioned before, the cookies in this book turn out so moist and chewy just like a cookie should be. These ones have an interesting twist to them- orange juice concentrate. You can use the sugar free kind because there's plenty of sugar already in this recipe.
DO NOT preheat the oven – this dough needs to chill before baking.
1½ cups melted butter
2 cups white sugar
½ cup frozen orange juice concentrate
2 eggs, beaten
2 tsp baking soda
1 tsp salt
½ tsp orange zest
4 cups flour (don’t sift – pack it down in the cup when you measure it)
1 cup white sugar in a small bowl for coating dough balls
Yield: Approximately 7 to 8 dozen cookies, depending on cookie size
Pomegranates are in season right now. These delicious anti-oxidant rich fruits are great as-is, but you can also toss them in a smoothie or juice them. De-seeding a pomegranate can be really messy and difficult. You have to especially be careful not to get any of the juice on your clothes or anywhere else because the juice stains pretty severely. This how-to describes a quick and easy way of getting the juicy seeds out cleanly.
The first step is to score the top of the pomegranate, be sure not to cut too deeply otherwise you will end up cutting the seeds.
Next, pull the top off like a cap.
You'll notice the white membrane from the top of the pomegranate dividing it into sections; cut the sides of the pomegranate along these membranes. Again, be careful not to cut too deeply because you don't want to damage the seeds inside.
Holding the pomegranate at the tops and bottom gently pry it apart along the cuts that you made. You shouldn't have to apply too much pressure, the pieces should come apart fairly easily. Once open, peel away the little white skin holding the seeds in (the white parts are inedible).
Turn the pomegranate over in your hand, seed side down, over a bowl, and tap the skin with a spoon to knock the seeds out. This tapping motion will loosen the seeds and they should, for the most part, just fall right out.
Nom nom, enjoy!
I've never actually had this dish before, but this is a recipe from a fellow recipe poster on Facebook and mine turned out to look the same as her's. This curry is really yummy- and sour (khatta means sour in urdu). This is actually the first time I've added yogurt to the very end of a curry and not had to cook it down until the oil separates. Oil separating from the rest of the curry is usually an indication that it's done cooking and ready to eat.
The ingredients are fairly simple. I didn't have any fresh red chilies so I ended up using some dried ones instead, you can also just use some red chili powder. The eggplant was grilled, you can do this on an open flame, in your oven, or on a griddle.
You start off by frying the onion seeds and mustard seeds and then adding the onions and cooking only until they turn translucent and then adding the tomatoes.
Once the tomatoes are cooked through and the oil separates from everything, add the roasted eggplant and a bit of water, then cover and cook for 15-20 minutes.
At the end, stir in the yogurt and coriander and remove from heat. Serve with chapattis or naan.
Khatte Baingan ka Bharta (Sour Eggplant Curry)
2-3 tbsp oil
1 large eggplant
1 tsp rai/mustard seeds
1 tsp kalonji/onion seeds
2 garlic cloves, crushed
6-8 whole red chilies
1 onion, chopped
1 tomato, chopped
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin
Salt to taste
1 tsp tamarind paste
1/2 cup yogurt
fresh coriander, chopped
Serve warm with chapati or naan.
This recipe makes a huge stack of pancakes so I froze some with a layer of parchment paper in-between each pancake. This is great for a quick breakfast, all I have to do is pop a pancake into the toaster oven to warm. I love the addition of lemon and fresh fruit in these pancakes, it completely transforms them from regular pancakes to something you might expect to have in a restaurant.
Lemon Blueberry Pancakes Recipe
2 cups flour, self-rising
3 tablespoons sugar
½ teaspoon salt
2 cups whole milk
2 tablespoons lemon juice
3 tablespoons butter, melted + butter for griddle and serving
1 cup fresh blueberries
zest of 1 lemon
Serve hot with your favorite maple or pancake syrup.
I got this recipe from http://addapinch.com/
I love bhindi, my mom always makes it with almost twice as many onions than bhindi and it's absolutely delicious. I actually didn't know okra by it's english name until I went looking for it in a grocery store and realized I had only ever heard the urdu word for it. That made me realize that there were a few other lentils, vegetables, and spices that I couldn't identify in english.
This is a super simple recipe with only a few ingredients. Unlike most desi recipes this one doesn't require using ginger or garlic.
Okra is really slimy so you have to shallow fry it until the slime is gone before adding the tomatoes and onions.
2 tbsp oil
1 tsp cumin
1/2 kg okra
2 onions, sliced lengthwise
2 tomatoes, chopped
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
4-5 green chilies
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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