Cheesy Chili Poppers#SundayFunday

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum... 

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour 
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg 
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes

For Coating
Bread crumbs as required

Method

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.

Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday  - Tailgating/Football Party Food  

• Cheesy Chili Poppers by Sneha's Recipe
• Homemade Chunky Guacamole by Karen's Kitchen Stories
• Loaded Potato Salad by A Day in the Life on the Farm
• Vegetarian Taco Boats by Mayuri's Jikoni
• Baked Homemade Pizza Rolls by Amy's Cooking Adventures
• Breadstick Pigs in Blankets by Palatable Pastime
• Queso Blanco by Culinary Cam
• Cottage Cheese Green Goddess Dip by Our Good Life

Vegetarian Jacket Potatoes#Foodieextravaganza

These super delicious cheesy Vegetarian Jacket Potatoes are so good. These went for our get together in my friends in there holiday home at Bhimashankar hills. A gorgeous place where we all had a wonderful time.

Ingredients
8 Medium Potatoes 
Cheddar Cheese + Mozzarella Cheese
¼ Teaspoon Each Chilly Flakes
¼ Teaspoon Dried Parsely
¼ Teaspoon Dried Celery
¼ Teaspoon Mixed Herbs
¼ Teaspoon Chives
Salt & Pepper to taste
1 Teaspoon Butter

Method

Boil the potatoes till cooked but firm. Cut in half and scoop out the potato into a bowl, leaving the skin the potato intact. 

Mix all the filling ingredients well add the scooped potato mix and mix well. 

Divide evenly between the potatoes and 

top with grated cheese. 

Bake for a further 15 minutes, including a minute or two under the grill. Serve warm. 

Labels: Foodie Extravaganza Party, Jacket, Potato, Vegetarian, Cheese, International Cuisine, Baked

• Cheddar Baked Potato Soup from The Spiffy Cookie
• Chipotle Chicken and Bacon Spud from Palatable Pastime
• Loaded Baked Potato Breakfast Burritos from Karen's Kitchen Stories
• Loaded Red Potato Casserole from A Day in the Life on the Farm
• Vegetarian Jacket Potatoes from Sneha's Recipe

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 

Start dividing the pizza dough into 8 small balls.  

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

• Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
• Cheesy Mushroom Calzone from Sneha’s Recipe
• Wild Mushroom Flatbread from A Day in the Life on the Farm
• Mushroom Swiss Bread from Palatable Pastime
• Mixed Mushroom Soft Bread Sticks from Food Lust People Love
• Porcini Swirl Bread from A Messy Kitchen  

Maggie Noodle & Veggie Cake#SundayFunday

This is a two minute Maggie Noodles made into Maggie Veggies Cake. This is so simple, cheesy and deliciously yummy. Your kids and friends will love this. I took this to a get together with friends and all loved this. You can add whatever veggies you have in the refrigerator, no hard and fast rule in making this.

Ingredients

1/3 Cup Sliced Mushrooms
1/3 Cup Chopped French Beans
1/3 Cup Chopped Baby Corn
1/3 Cup Chopped Carrots
1/3 Cup Each Colored Capsicum - Green Red Yellow - cut into cubes
1 Large Tomato - deseeded & cut into cubed
1 Large Onion - thinly sliced
200 Grams Mushrooms - sliced
5 Cloves Garlic - chopped
½ Teaspoon Red Chilly Flakes
½ Teaspoon Black Pepper Powder
½ Teaspoon Mixed Herbs
½ Teaspoon Pink Himalayan Salt or to taste
½ Cup Fresh Cream
200 Grams Grated Cheese
1 Tablespoon Oil
1 Tablespoon Butter
3 Packets (280Grams) Instant Maggie Noodles

Method

Boil the Maggie noodles as per the packet instructions. When they are cooked all moisture evaporates add a teaspoon butter, spice mix,  3 tablespoons cheese and mix well with a fork. Keep aside.

In another large pan heat oil and butter, add the onion and garlic sauté on medium high flame till the onion is translucent, add the mushrooms, beans carrots and baby corn, sauté again on medium high flame till they are nearly done but still crunchy ( do not overcook the veggies). Then add all the seasonings, salt and the colored capsicums. Sauté again for a minute. Add 3 tablespoons of cheese and fresh cream. Mix well. Keep aside.

Grease a loose bottom pan with butter generously ( I used 10" loose bottom pan ). 

Add half of the cooked noodles at the base and press it well and level the base, then top it with just little cheese all the cooked veggies then again cheese 

again remaining cooked noodles then cheese sliced capsicums capsicum in center, for garnishing , then drizzle some fresh cream. 

Bake it in a preheated oven at 180°C for 15 minutes. Serve warm.

Labels: Baked, Vegetarian, Cheese, Indian, Appetizer, Main course, Mixed Veggies, Pasta & Noodles, Sunday Funday

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles 

Homemade Ricotta Cheese

Italian Ricotta Cheese, is easy and a flexible recipe which anyone can make at home. Ricotta is a fabulous component of many Italian dessert's, such as cheese cake, cannoli etc.. It is also used in pasta's, pizza's, lasagna, ravioli and so on. Well In India this is very expensive to buy and making it at home is so easy and delicious. I love to have this as a filling for pancakes.

Makes around 350 Grams
Ingredients
2 Liters Full Fat Milk
1 Cup Heavy Cream
1 Cup Full Fat Yogurt
1 Teaspoon Salt
2 Teaspoons White Vinegar - mixed in ¼ cup water

Method 

In a large pan, heat the milk, heavy cream, till it comes the temperature comes to 90°C. Then add in the full fat yogurt, salt, vinegar mixed in water,  gently stir on a low flame and let is heat for 3 -4 minutes, stirring lightly until milk curdles up. Meanwhile take a strainer and cover it with a muslin cloth and place it on top of a deep bowl. 

Once milk curdles up and comes to boil, stir and put off the flame. Strain curdled milk with a strainer having muslin cloth. Do not throw away its water also known as whey (You can use this in soups or to knead dough for making bread), let it drain for 15-20 minutes. Gather muslin cloth and squeeze properly to remove excess water or whey out of it.

Once done keep cheese covered with the cloth and keep a heavy object on top to give it shape of your choice.
Refrigerate and use this within 3-4 days. 

Homemade Ricotta Cheese is ready for which we would pay a hefty sum to buy it.
Labels: Cheese, Homemade, Ricotta, Italian, International Cuisine, Keto, Low Carb

Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

This is a stuffed Pogaca which is made in a cast iron skillet and taste delicious. You can have this with a soup, makes a filing and complete meal. You can also shape them in buns/rolls and stuff the filling.

Ingredients
150 Grams Bread Flour
50 Grams Whole Wheat Flour
¾ Teaspoon Instant Yeast
1 Teaspoon Heaped Sugar
½ Teaspoon Sea Salt
Milk as required
1 Egg - beaten ½ Egg in the dough & remaining for brushing
½ Cup+1 Tablespoon Milk
For the Filling

3 Medium Potatoes - boiled & mashed
¼ Teaspoon Red Chilly Flakes
½ Teaspoon Mixed Herbs
1 Small Onion - finely chopped
1 Pepperoncini - finely chopped
1 Tablespoon Oil
Salt to taste
Grated Cheese as required
For The Topping

Nigella Seeds
Sesame Seeds 
Remaining Egg for brushing

Method

Knead the dough like a soft bread dough. Let it double in volume
In the meantime let's make the filling

In a cast iron skillet heat oil sauté the onion and pepperoncini till translucent. Then add the red chilly flakes, salt to taste, mixed herbs, chopped parsley. Mix well then add the mashed potatoes. Let this cool.

Divide the dough into two parts. 

Oil a cast iron 8 inch skillet well.

Roll one part of the dough into a circle to fit the pan.

then evenly distribute the filling 

then place the cheese. 

Cover with the other circle and tuck the edges below to seal the edges.

Then place a small glass and

cut into circle then cut it into equal pieces.

Brush with egg wash and sprinkle the seeds.

Bake at 180°C in a preheated oven for 35 minutes. 
They smell so tempting when they are still warm that I can't wait until they cool completely. 

They are so soft and cheesy.. just irresistible!

Labels: Bread Bakers, Breads, Stuffed Bread, Turkey, Skillet, Cheese, Potato, Whole Wheat Flour

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe