“Best Ever Vanilla Bean Panna Cotta Recipe with Step by Step Pictures. Delicious soft set jelly like panna cotta is made using just few ingredients which taste absolutely divine. Follow the recipe exactly and you will get a perfect set on this panna cotta.” Panna cotta is a italian dessert which is also known as...
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Veg sandwich a simple and quick sandwich made with easily available ingredients in every kitchen.
Veg sandwich recipe with step by step pictures and video. Easy vegetable sandwich with onion,carrot and capsicum filling, it can be made in just few minutes.
This veg sandwich or vegetable sandwich is one of the easiest sandwich recipes I have made so far. This can be one of the ideal lunch box recipes for kids and office goers too.
I always look for easy sandwich recipes and this one is perfect as it can be done quickly. Once veggies are cut and ready you can make this sandwich in a jiffy.
This sandwich is basically made with vegetable filling placed inbetween 2 slices of bread, then toasted in butter. Make the stuffing with vegetables sauted and spiced up with indian spices like red chilli powder and garam masala powder. I have used most common vegetables found in every indian kitchen like onion, capsicum and carrot. But the variations are endless. I have used mayo for binding else the filling will be dry and may fall apart while cutting.
If you have any more questions about this veg sandwich recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this veg sandwich recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
1.Heat oil in a pan – add crushed garlic.
2.Add onion along with salt, saute until golden.
3.Add carrot and capsicum.
4.Saute until it shrinks and raw smell leaves.
5.Add red chilli powder and garam masala powder.
6.Give a quick saute.
7.Add mayo.
8.Mix it well. Switch off.
9.Add generous filling to a bread slice.
10.Seal it with another slice.
11.Heat butter on a dosa tawa. Place the prepared sandwich. Press with dosa flipper.
12.Brush with butter on top.
13.Flip over and toast until golden brown on both the sides.
14.Remove and place on chopping board, slice into half and serve hot!
Enjoy!
The post Veg sandwich recipe | Easy vegetable sandwich recipe appeared first on Sharmis Passions.
No bake biscoff cheesecake recipe with detailed stepwise photos and video. No gelatin, agar agar or baking involved. Just 5 main ingredients!
Before even knowing the hype about these Lotus Biscoff biscuits, I randomly picked a pack of this in Fairprice when Aj was studying his Primary. I used to pack some dry snacks and one day I pack biscuits.
I thought it was local brand and had no idea it is this much known brand. Recently only I came to know about it after tiktok and Instagram Biscoff trend. Though I buy for Aj, will I refrain from eating, hehe.
I love it a lot with coffee/ milk like how we dip and have it along like other biscuits. Later, we got bored of this biscuits and stopped, forgotten for years.
During lockdown, I somehow found there is also spread in this through Instagram. I got very excited once while ordering, saw it in Redmart. Ordered it rightaway.
Like most of the spreads, I know it is loaded with sugar and fat. Somehow I like nutella, but never become crazy about it given the fact about the ingredients in it.
Same way, I could not have it without any guilt. Also I like the biscuits better than spread. But surprisingly, Vj started to love this and we got few rounds of this spread.
Other than milkshake and coffee, I never experimented in creating recipes. But since Mother’s day coming up, you might be looking for some desserts. Especially, no-bake recipes for Mother’s day. Recipe partially adapted from here.
If you are new to Biscoff biscuits, it’s also known as speculaas or speculoos. It’s an European cookie, baked with spices. Lotus Biscoff is a popular brand which sells biscuits with a subtle flavor of cinnamon and a strong caramelized flavor.
It goes well with coffee, tea as they claim. The spread is just a cookie butter, a spreadable paste with ground cookies in it, with same taste.
Did I mention before in my posts, that I am not a big fan of cheesecake? Somehow I don’t. Aj loves it and Vj is neutral about it. It has nothing to do with texture but the taste.
I can’t stand the savory taste of cheese in dessert. But this no bake Biscoff cheesecake is not at all like the regular one, I should tell you. Thanks to all the cream we fold in, sugar and the cookie spread.
It is more creamy, mousse like to be precise. I am in a hot humid place, so with all the video shooting and the climate, it was really soft and melting while shooting. But, perfectly holds it shape, no worries!
If you are okay with mousse like texture, then you just need refrigeration. Want firmer texture? Pop in the freezer for 30 mins just before serving. This gives you firm Ice cream like texture.
To tell you more in detail, at first I gave Aj a slice which I used for shooting & clicking. Later one from freezer. He liked the freezer one best. In his own words, ‘This is how I like it! Firm like ice cream and just melts in your mouth once you pop inside’
Actually I made this for Vj’s Birthday as a treat for him. I know he loves biscoff like anything, so I planned this ahead. I am not at all a planner or an executer of what I plan.
But this guy deserves it, so I ordered biscuits and spread last month itself and planned for this. I first thought I will not do post as I would flop it in anxiety. But some how gathered confidence and made a video post itself.
Until I heard from himself I was not confident about this, but he told he liked it very much. I passed on to one friend, they loved it so much as well!
Since this is the first time I made cheesecake like this, I want share some notes.
Is video more your thing? Watch how to make this dessert.
This has full fat cream cheese, whipping cream, sugar, the biscoff spread everything that are high in calories. So watch out and restrict yourself with a thin slice.
But do not try to make it low fat, better to follow the recipe and make it for special occasions once in a while.
While setting the base and filling I cling wrap it. Once un-molded, you can use a cover (dome) and refrigerate/ freeze. It will be good upto 5 days in fridge or freeze in an airtight box for a month. Thaw in fridge before night for serving next day.
Base
1. First, break the biscuits roughly and place it in a processor. Grind finely.
2. Add melt butter to it and mix thoroughly.
3. Take a 6 inch spring foam pan. Line the base with butter paper. Spread the biscuit mixture and gently press it to form a base. Keep inside fridge for 30 mins.
Cheese filling
1. Meanwhile, prepare the cheese filling. Take whipping cream in a mixing bowl. Start beating in low speed and gradually increase it to high. Whip until stiff peaks form. Transfer to another bowl.
2. Now place cream cheese, biscoff spread, icing sugar in the mixing bowl and beat well to mix.
3. Once done, gently fold in the whipped cream until silky and smooth.
4. Take out the base from fridge, pour the prepared cheese filling over it. Spread evenly. Keep in fridge overnight (recommended) or minimum 6 hours.
1. Once set, take out the pan, run a knife around the sides gently. Take a heavy cup, place the pan over it. Release the clip.
2. Gently pull the pan down. Now transfer the base to the cake stand or platform. Smoothen the cheese now if you need.
3. Insert a broad spatula in between crust and pan base carefully. Gently remove it from the pan’s base. Since we have lined it, it will come off easily.
For top glaze
2. For the sides, you can carefully spoon few drops for a dripping effect. You can do this using piping bag for precisely doing it.
3. Refrigerate again minimum 30 mins before serving. For firmer texture, freeze for not more than 30 mins just before serving.
Slicing a cheesecake & serving
1. Dip the knife in hot water, wipe the water, cut. Wipe clean the knife, dip again in hot water, cut.
To Serve the no bake biscoff cheesecake, you can drizzle the melt spread using a piping bag (I used ziploc), top with half of a biscuit on top and serve. You can use the biscuit crumble too to cover the top.
The post No bake Biscoff cheesecake recipe appeared first on Raks Kitchen.
Ulundu sadam recipe a Nelai / Tirunelveli special dish made with black urad dal and rice.
Ulundu sadam recipe with step by step pictures and video. This is one of nellai special dish made with black urad dal and rice.
I was first introduced to this rice from my friend Aarthi. She often makes this rice with thogayal for lunch and whenever I heat this I wanted to try it. This is popularly called as Ulunudu soru. This combo of ulundu sadam with thogayal is one of the most comforting and healthy one that I always wanted to try. Black urad dal is very good for stengthening bones so I always make Kali atleast twice a month. This rice is very good for young girls who attain puberty
This combo is the best so don’t skip thogayal while making this rice. This rice is meant to be slightly mushy not grain seperated so water should to be added accordingly as she had mentioned. Also surprisingly idli rice is used for making of this rice not our regular ponni rice. The taste of rice dal combo with the tempering, a hint of sweetness and flavour from palm jaggery tastes best. I loved it so much and am sure to include this often.
This is one of the quickest and easiest one pot meal. To begin with first roast urad dal for few mins, set aside to cool then rinse along with rice and keep it ready. Heat oil in a pressure cooker – add the tempering items, let it splutter then add rice, dal and required water along with salt. Presusre cook for 3-4 whistles, let pressure release by itself. Then open, fluff and serve hot!
If you have any more questions about this ulundu sadam recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this ulundu sadam recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
1.To begin with first dry roast urad dal until nice aroma comes.Set aside to cool down.Rinse it along with rice and set aside.
2.Heat oil in a pressure cooker – add the items listed under ‘to temper’. Let it splutter.
3.Saute for a minute until garlic is slightly golden.
4.Add rinsed rice,dal to it.
5.Saute for a minute.
6.Add coconut, palm jaggery, salt.
7.Give a quick mix.
8.Add 2.5 cups water.
9.Pressure cook for 3-4 whistles
10.Let pressure release by itself. Open.
11.Fluff the rice. It will look moist at this stage but after cooling down it will be perfect.
Serve hot with thogayal.
The post Ulundu sadam recipe – Urad dal rice recipe appeared first on Sharmis Passions.
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