Stuffed Jalapenos

 A TRIP TO HUNTER VALLEY, FOLLOWED BY A 

VERY "HOT" DINNER!



We are enjoying a good holiday at Sydney with my daughter's family. We are exploring more food and more eateries on our weekend picnics.  Last Saturday our son-in-law took us on a long drive to Hunter valley.

Hunter Valley - A scenic view

The wonderful scenic drive took us through misty hills, lush valleys and brimming rivers. Hunter valley is blanketed in green meadows where healthy cows and horses graze happily. Olive trees, vineyards, blue lakes and sky scraping trees abound the serene valley.

Cheese tasting section

We reached a place with restaurants where they serve food under a canopy of grape vines beside gurgling fountains.The wine centers and cheese centers offer samples for tasting along with bites of crackers. 

Dibs bought lots of goodies and here is what she prepared using the Harrigan's Irish cheddar cheese.

STUFFED JALAPENO PEPPERS

INGREDIENTS

Jalapenos - 6 

Hung curd (or Ricotta cheese) - 2 tbsps 

Grated Irish cheddar cheese - 4  tbsps 

Pepper powder - 1 pinch 

Salt - 1 pinch 

Cumin powder - 1 pinch 

Oil - 1 tsp 

TO PREPARE THE JALAPENO SHELL:

Jalapeno Peppers

1. Wash, wipe and cut the jalapenos lengthwise and scoop out the seeds.

De-seeded jalapenos

2. Grease the halved jalapeno shells using one spoon of oil and keep aside. 

TO PREPARE THE FILLING:

3. Mix the hung curd, grated cheese, pepper powder ( use crushed pepper if you like the spicy crunch), cumin powder,  and salt. 

Cheese stuffing mixture

TO  PREPARE THE STUFFED JALAPENOS:

4. Take a teaspoon of the prepared cheese mixture and press it  into every jalapeno shell.

Stuffed Jalapenos

5. Bake in a pre-heated oven until the jalapenos are cooked (200 degrees centigrade for about  25 minutes) and the cheese starts to form brown and crusty spots. 

 Enjoy the Stuffed Jalapenos straight from the oven!

Our Dinner: Very Hot Stuffed Jalapenos & a Cold Salad!

Vendakkai More Kulambu / Okra in Yogurt Sauce | Indian Curry Recipes

I love mor kulambu. Period. If you are a yogurt lover like me you sure would love it. This mildly spiced tangy gravy tastes super delicious. If you have a blender and some sour yogurt (or not so sour one) you are all set to try this. Any vine vegetable like okra, bottle gourd etc can be added to this. You could also make urad dhal bonda and add to this kulambu. Try this out and enjoy a

Ragi Kanji for babies/toddlers

This is a simple and healthy porridge that can be given to babies (8 months+) for breakfast.

Ingredients:

1.5 tsp sprouted ragi flour
1/2 cup water
A pinch of crushed cardamom
Sugar or jaggery as needed
1/2 tsp ghee (optional)
2-3 tsp mashed banana (optional)

Method:
Take ragi flour in a bowl. Add water little by little until it mixes well.
In a pan, add this mixture and heat on low flame till it becomes thick and gets cooked fully. Keep stirring now and then to avoid forming lumps.
Add cardamom powder, mashed banana and sugar or jaggery. Drizzle ghee.
Mix and serve warm.