Exciting thing about end of summer and early autumn is bountiful produce in the farmers markets. I’ve always loved the sound of jalapeno poppers but didn’t like the idea of deep frying so I created these oven baked poppers. I assure that they are so tasty and if you are a chilli lover, you’ll simply love them and want more.

Jalapeno poppers ready to be grilled
Jalapeno poppers


16 jalapenos

125g cream cheese (I used reduced fat)

1 shallot, finely diced

50g finely grated cheese like gruyere

1 tablespoon of tomato ketchup or hot sauce

Salt to taste


Preheat your grill to 180 degrees Celsius.

Slice the jalapenos in half from the stalk to bottom tip. Scoop out most of the seeds and pith.

In a bowl, mix the cream cheese, shallot, grated cheese and sauce. Season with about half a teaspoon salt.

Arrange the jalapeno halves in a single layer on a baking sheet lined with baking paper. Use your hands or a small teaspoon to fill the jalapenos with the cheese mixture.

Place under grill for 8 – 10 minutes until cheese is bubbly and brown. Serve warm. Serves 4-6 as a starter.


Aloo Bondas

The night market culture did not take off in India. However there are small eateries generally managed by three or four staff and serving fast food. Fast food ranges from samosas, frankies, pakodis, pani puri to dosas and vadas. The vendors do specialize in their offerings and there is no cross-over. The turnaround time and the efficiency is very interesting to observe.

Aloo bonda also called batata vada can be classed as fast food but I have elevated it to “fancy” by the way I serve it with a mint and coriander chutney and pickled radish.

Aloo Bondas


600 grams potatoes boiled with skin on

1 onion finely chopped

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