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Cream Cheese Vegetable Sandwich | Kids Lunchbox Recipes Easy Breakfast Recipes Sandwich Recipe
#creamcheesevegetablesandwich #creamcheesesandwich #vegetablesandwich #kidslunchboxrecipe #howtomakecreamcheese #quicklunchboxrecipe #lunchrecipe #breakfastrecipe #breadrecipe #easybreakfast #homecookingshow #hemasunaramanian
Preparation Time: 10 minutes
Cooking Time: –
Servings: 4
Chapter:
Cream Cheese Vegetable Sandwich – 00:00
How to Make Homemade Cream Cheese – 03:06
Our other sandwich recipes
Ghugra Sandwich – https://youtu.be/6qFsvejLDZ0
Bombay Sandwich – https://youtu.be/ju5nFKNkkBU
Veg Cheese Toasties – https://youtu.be/HpPeUcFBvBg
a cheese sandwich –https://youtu.be/ITs1KGEqb1w
Corn Mayo Sandwich – https://youtu.be/UuEXB2GpGW4
To make Cream Cheese Vegetable Sandwich
wheat bread
Homemade Cream Cheese – 1 cup
Carrot
green capsicum
red capsicum
yellow capsicum
Cucumber
spring onions
Garlic
Green chilli – 1 no.
coriander leaves
Italian Seasoning – 2 tsp (Buy: https://amzn.to/3aD8czG)
Black pepper – 1 teaspoon (Buy: https://amzn.to/2RElrrg)
Salt – 1 tsp (Buy: https://amzn.to/2vg124l)
Method:
For Cream Cheese Sandwiches
1. Take fresh homemade cream cheese in a large bowl.
2. Add chopped carrots, green capsicum, red capsicum, yellow capsicum, cucumber, garlic and green coriander.
3. To make the masala, add Italian masala, black pepper powder and salt.
4. Mix well and keep the filling aside.
5. Take wheat bread and cut its edges.
6. Place the filling on one slice and cover with another slice.
7. Cut the sandwich diagonally.
8. Cream cheese sandwich is ready to serve. You can enjoy it immediately or wrap it properly and store it in the refrigerator for up to a day.
For Cream Cheese 1. Pour full fat milk into a saucepan and bring to a boil. 2. Add lemon juice to it and let it settle until the whey water starts appearing transparent. (Add additional lemon juice if necessary to complete the process) 3. Strain the curdled milk solids (chenna) through a strainer in a muslin cloth to separate the whey water. 4. Pour some fresh water on the chenna to remove the remaining lemon flavor. 5. Squeeze the muslin cloth completely to remove water. 6. Keep the chenna aside for about 2 hours. 7. Cut the dried chenna into small pieces and put them in a mixer jar or food processor. 8. Add salt and blend until smooth and creamy. 9. Pour this softened cream cheese into an air-tight container and keep it in the refrigerator for storage. Use whenever needed. 10. Spread some fresh cream cheese on a bagel, cover it with the other half and enjoy.
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