CHEDDAR CHEESE CRACKERS
1 lb cheddar cheese shredded
1 stick butter softened
1 1/3 cup white flour
1 teaspoon of hot sauce
In a large bowl combine all the above ingredients ,form a cylindrical shape wrap in a cling fill and refrigerate for about 1 hour. Remove from the fridge and cut into slices. Place them in the ungreased baking tray and bake in the preheated oven at 350 degrees for about 15 to 20 minutes.
CHEESY CRACKERS
This cheesy crackers recipe belongs to Neha Pattani Ranch. Huge thanks to Neha for sharing this recipe.
40 Ritz crackers
1 potato boiled
1/2 cup paneer crumbled
2 tablespoons onion chopped
2 green chilies finely chopped
handful cilantro chopped
1/2 teaspoon chili fakes
1 teaspoon lemon juice
1/2 teaspoon garam masala
1 teaspoon salt
for garnishing
tomato sauce
sev
Shredded Mexican blend cheese ( optional)
In a large bowl, mix all the above ingredients and mix all together. Take small amount of the mixture, make small ball and press and flatten with your palms. Place the prepared stuffing on the cracker and top with another cracker. Press gently and roll the sides of the cracker sandwich in the tomato sauce, roll again in the sev or you can roll in the cheese as well.
VEGIE CRESCENTS
1 can crescent rolls ( 8 crescents)
stuffing
1/2 cup peas
1 small potato diced
1/2 cup grated cheese
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
2 tablespoons spring onions chopped
1 teaspoon oil
1/2 teaspoon cumin seeds
Heat the oil in the sauce pan, add cumin seeds . Once crackles add potatoes, peas and stir well. add the spices, mix well. Cover the pan with lid and let cook stirring occasionally. Once cooked, turn the heat off. Transfer in a plate and let cool. Once cooled, add spring onions and mix well.
Line round baking tray with parchment paper and set aside. Open the crescent can and unroll the crescents. Gently separate them. Place on baking tray ,keep triangle facing out. Place the stuffing on the thicker part all around and sprinkle cheese on top. Fold thinner side ( triangle) over the stuffing and secure in the bottom part. Bake at 300 degrees for about 10 minutes or until golden brown. Serve with lettuce, tomatoes and cheese.
MOONG DAAL CREPE
1/2 cup moong daal
1/2 teaspoon ginger paste
3/4 teaspoon chili paste
1/4 teaspoon salt
handful cilantro chopped
Wash and soak the daal / lentils for 2 to 3 hours. Remove the water and blend into thick and little grainy consistency. ( add little water for grinding) Add ginger paste, chili paste, salt and cilantro and mix well. Set aside.
Stuffing
1 small onion thinly sliced
1 small tomato thinly sliced
1/4 cup crumbled paneer
pinch salt
1 green chili chopped
1 teaspoon olive oil,
Heat the skillet, add olive oil and soute onions and paneer for about a minute. Transfer in a plate and set aside. Heat the skillet, place few drops of oil once heated enough reduce the heat to medium. Pour a ladleful of batter in the center, and spread the batter with the back side of the ladle. Drizzle oil on the sides and cook the crepe till the bottom side becomes lightly brown. Gently flip the crepe and place paneer, onions, chili, tomatoes and fold the crepe. Serve hot.
jikoni 