Imagine this with us: creamy cheese, smoky bacon, and spicy jalapeño. If your mouth isn’t watering…why not? We’re about three seconds away from grabbing packs of crackers to get them ready ...

Make small size of balls and keep a side. 4. Heat oil, add ajwain and cottage cheese. Cooke for some time with salt and red chili powder. 5. Keep this mixture for cooling. Now add grated cheddar ...

In a medium bowl, mix the pepper and onion mixture with the cheese and cornstarch. Season with salt and pepper to taste. Form the mixture into 8 balls, squeezing out any excess liquid.

A favourite on toast, crackers or a cheese platter ... then stir in the pectin. Pop in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch at the top.