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.

It marks their comeback after a two-year hiatus. The bite-sized snacks feature a crispy exterior filled with melted cheddar cheese and spicy jalapeño pieces, available in four-piece or eight ...

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.