Paneer Potli

• 1 cup Paneer shredded

• 1/2 cup Bell peppers finely chopped

• 2 Tbsp Coriander leaves finely chopped

• 1/4 cup Red onion finely chopped

• 1/2 cup Mozzarella cheese shredded

• 1 pack Spring roll sheet

• 1 bunch Spring onion

• 2 Tbsp Red chili sauce

• 1 tsp Crushed red peppers

• 1 tsp Oregano

• Salt to taste

INSTRUCTIONS

• Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.

• Mix it gently.

• Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)

• Tie the potli with the help of spring onion (use the green part)

• Pre heat the oven at 350

• Grease the baking tray and arrange the potli's

• Bake the potli's for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli's if you wish)

• Serve the paneer potli's when it is warm with tomato ketchup.

Nachos

2 (9-ounce) bags thick-cut corn tortilla chips 8 ounces cooked chicken, pulled into 1-inch pieces 1 (15-ounce) can black beans, drained 1 medium bell pepper, diced 1 large tomato, seeds and pulp removed, diced 1 bunch scallions, chopped 1/2 small bunch cilantro, chopped, divided 8 ounces cheddar cheese, shredded 8 ounces pepper Jack cheese, shredded 1 avocado, diced 1 jalapeno pepper, sliced 1/2 cup sour cream 4 lime wedges 1 (6-ounce) jar salsa, for serving

Preheat the oven to 375°F.

Spread the chips out on a rimmed baking sheet. Scatter the chicken, black beans, bell pepper, tomato, scallions, and half of the cilantro over the chips. Top everything with a generous layer of both shredded cheeses.

Bake the nachos until the cheese has melted, about 20 minutes. Scatter the avocado, jalapeno, and remaining cilantro over the chips, and top them with dollops of sour cream. Squeeze the lime wedges over the nachos and serve them from the sheet pan with salsa.

Cream Puff Fritters

• 1 cup whole milk

• 4 tablespoons unsalted butter (1/2 stick), melted

• 1 cup all-purpose flour

• 3 large eggs

• 2 teaspoons granulated sugar

• 1 teaspoon orange blossom or vanilla extract

• 4 cups canola, corn, or safflower oil, for frying

• Powdered sugar, for sprinkling

Directions

Bring milk and melted butter to a boil in a medium saucepan over medium-high. Remove from heat and add flour all at once, stirring quickly using a sturdy wooden spoon. Return pan to heat over low, stirring constantly until mixture forms a solid mass. Cook, stirring constantly, until mixture is somewhat dry, about 1 minute.

Transfer dough to bowl of a food processor. Process until slightly cool, about 10 seconds. Add eggs, sugar, and orange blossom or vanilla extract; process until dough is very smooth and paste-like, 15 to 20 seconds.

Pour about 2 1/2 inches of the oil into a saucepan and heat it until it registers 350°F on a deep-frying thermometer. Scoop out about 2 teaspoons of the dough and, with your index finger, push the dough to the far edge of the spoon and let it drop into the hot oil. (Be sure to position your spoon very close to the surface of the hot oil to prevent splashing.) Repeat the process with the remaining dough as quickly as you can, cooking about 12 balls at a time for 8 to 9 minutes, until the fritters are well puffed, well browned, and cooked through. Remove with a slotted spoon and drain on a wire rack. Sprinkle generously with the powdered sugar and serve immediately.