1 Hot pepper 8 oz Cream cheese 1/3 c Chopped black olives Directions: Prepare about 2 tsp. of the hot pepper by chopping it up. Remember: the "heat" is in the seeds and membranes inside, so if you want to keep it relatively mild remove all of that. Using an electric mixer, blend all the ingredients. Smear the mess evenly on a flour tortilla and roll it up. Chill in the refrigerator. To serve, cut the roll into little log segments and serve with some mild salsa.
How To make South Of The Boarder's Videos
street style bun parotta recipe - soft, flaky, tasty | lachhedar bun paratha recipe | mini parotta
full recipe:
bun parotta recipe | madurai bun paratha recipe | street food bun parata with detailed photo and video recipe. a unique and popular south indian street food paratha recipe made with plain flour. it is unique in its shape and size. it does look like a bun and hence the name derived from it. it is generally served with spicy non-veg curries, but can be served with a choice of kurma or even spicy chutney recipes. bun parotta recipe | madurai bun paratha recipe | street food bun parata with step by step photo and video recipe. parotta or layered maida based paratha is one of the popular streets, particularly in south india. it is a popular choice for its flaky and layered texture, crisp taste and also for its spicy curry choice. one such popular tamilnadu style parotta recipe is madurai bun paratha recipe known for its taste, shape and size.
Lemon Rice South Indian Rice Recipe | Easy Lunch Dinner Recipe | Lemon Rice South indian recipe | Indian lunch box recipe Peanuts curry leaves lemon rice #lemonrice #veggierecipehouse #lunchrecipes #indianrecipes #lunchbox
WRITTEN RECIPE :
Like and follow on Facebook: Website: veggierecipehouse.com Twitter:
South of the Border Chicken and Rice Recipe - The Cookin' Camper
The combination of jasmine, and Spanish style rice really makes this recipe one to remember! The salty queso fresco adds a finishing layer of pure deliciousness!
If you're interested in camping in this location you can check out the park here, .
STEPS TO MAKE: 1) Cut up the chicken, and start to cook it. 2) Toss in the seasons, and the garlic. 2) Microwave the rice, and squeeze the lime juice into the cooked chicken. 3) Take the chicken out of the pan, dump the cooked rice into the pan, and stir the cilantro into the rice. 4) Top with the chicken, and enjoy!
CREDITS: Give Me A Smile by Free Music | Music promoted by Creative Commons Attribution 3.0 Unported License
In an interview with Brut, Jackie Shroff revealed his special eggplant recipe. This chef cooked it
Street style Mysore Bhajji recipe at home with special Chutney | Mysore Bonda recipe | मैसूर बोंडा
Mysore Bonda recipe with special Chutney -
INGREDIENTS FOR THIS RECIPE : (HINDI) -----मैसूर बोंडा----- दही – १/२ कप नमक – १/२ छोटा चम्मच जीरा – १/२ छोटा चम्मच मैदा – ३/४ कप (१२५ ग्राम) चावल का आटा – १/४ कप अदरक - १ इन्च (कटा हुआ) कढी पत्ता - ८ से १० पत्ते (कटे हुए) हरी मिर्च - २, बारीक कटी हुई धनिया के पत्ते - २ चम्मच मीठा सोडा – १/४ छोटा चम्मच खाद्य तेल - २ चम्मच + तलने अनुसार प्याज (छोटा आकार) - १, बारीक कटा हुआ
-----नारियल की चटनी----- खाद्य तेल - १ चम्मच + १ छोटा चम्मच चना दाल - २ चम्मच जीरा – १/२ छोटा चम्मच लहसुन - ४ कलियां नारियल (कटा हुआ) – १/३ कप हरी मिर्च - २, कटी हुई अदरक - १ इन्च कढी पत्ता - ८ से १० पत्ते हींग – १/४ छोटा चम्मच नमक – १/४ छोटा चम्मच नीम्बू का रस - १ छोटा चम्मच राई (सरसों) – १/२ छोटा चम्मच कढी पत्ता - ८ से १० पत्ते - (ENGLISH) ----- Mysore Bonda ----- Curd/ Yogurt – ½ cup Salt – ½ tsp Cumin seeds – ½ tsp All purpose flour – ¾ cup (125 gm) Rice flour – ¼ cup Ginger – 1 inch (chopped) Curry leaf – 8 to 10 leaves (chopped) Green Chilli – 2, finely chopped Coriander leaves – 2 table spoon Baking Soda – ¼ tsp Edible Oil – 2 table spoon + to fry Onion (small size) – 1, finely chopped
----- Coconut Chutney ----- Edible Oil – 1 table spoon + 1 tsp Split Chickpeas – 2 table spoon Cumin seeds- ½ tsp Garlic – 4 cloves Coconut (chopped) – 1/3 cup Green Chilli – 2, chopped Ginger – 1 inch Curry leaf – 8 to 10 leaves Asafoetida – ¼ tsp Salt – ¼ tsp Lemon juice – 1 tsp Mustard seeds – ½ tsp Curry leaf – 8 to 10 leaves