How To make Sunny Apricot Marbles

Bread creamy dry fruits sweet Dessert/No cooking sweet dish no backing dessert recipe/libo kitchen

#Bread creamy dry fruits sweet Dessert/No cooking sweet dish no backing dessert recipe/libo kitchen


Ingredients

Bread bun 1
Milk 1 cup
Condensed milk 1 cup homemade
Cream pack 1
Walnut 50g
Almond 50g
Pistachio 50g



Aoa mere piyare viewers ye ap k Lia malai Rabri kulfi Jaise sweet dish lekar aye ho Bina Kisi cooking or backing k easy method se bunnay wali sweet dish aj ap sab k sath share Kr rahi ho umed hai k ap sab ko new sweet dish ki recipe Achi lagi hai thanks for watching libo kitchen


#Bread#creamy#dryfruits#sweet#dish#dessert
#Nocooking#Nobacking#dessert#recipe#kulfidessert#malairabri#sweet#diah

Dhaalchaa Recipe | Hina Special

Dhaalcha - Chana dhaal mutton gravy

Take half cup of toor daal with 1 cup of Chana daal and pressure cook for 4 to 5 whistles. Keep aside.
In a big pan add 8 tbsp oil..
4 elaichi, 1 ich cinnamon stick & 5 cloves..
3 medium sized chopped onions..
2 tbsp ginger & garlic paste..
500 grams of mutton with bones and fat preferable..
4 big sized chopped tomatoes...
5 slit green chillies..
salt to taste..
After 5 mins... add 1 tbsp of red chilli powder & quarter tsp turmeric powder..
Mix everything well and allow the mutton to cook through..
After 15 mins add 2 chopped cubed potatoes..
cube pieces of yam...
Cubed pieces of bottle guard...
and half brinjal pieces..
You can also add raw mango pieces.. as a substitute for sourness..
Mix everything well and allow the vegetables to cook..
After 10 minutes add daal mixture and stir well..
Next add 1 cup of thick tamarind paste..
1.5 cups of thick coconut paste..
a handful of grated coconut for texture..
1 handfuls of chopped coriander leaves..

Mix everything and leave for dum for 10 to 15 minutes on low flame...

Dhalcha is ready. Serve hot..

Serve with rice, roti, khushka, biryani...
Dhaalcha gravy goes well with any kind of dish..

Baking With Dorie: Sweet, Salty & Simple

We are celebrating the release of Dorie Greenspan’s fourteenth cookbook and marking her thirty years of inspired and inspiring food writing with an event featuring Dorie in conversation with her good friend Priscilla Martel, food guru and former chef of famed Restaurant du Village in Chester, CT. “Baking With Dorie” is filled with gorgeous full color photographs and recipes featuring easy-to-find ingredients that will satisfy just about any craving-sweet or salty!

Dorie Greenspan’s reassuring voice has empowered millions of bakers and made her an international icon. She is a columnist for The New York Times Magazine. She has won five James Beard Awards, was inducted into the Who’s Who of Food and Beverage in America, and awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She divides her time between New York City, Westbrook, CT, and Paris.

Three Berry Icecream - A Sunny Spring Day

Enjoy~!! ♪♫

Making Apricot Freesia cold process soap

It's about time that I use this fragrance again. I've been thinking about it for some time, but of course, there were other soaps I wanted to get too also. Not only is this Apricot Freesia fragrance a great scent, but it doesn't discolor our misbehave at all. In fact, in the making of this soap, it really took its sweet time in thickening up the batter. The name also suggests one of my favorite color combinations: orange and pink.

The freesia part of the equation is also intriguing to me and gives me fruit for thought. Freesia flowers not only smell awesome, but they're beautiful flowers that are usually a beautiful mix of colors. For that reason I paired off some colors to use as drop swirls.

There was a lot to do in this rather complex soap. While complex, the design is actually simple. It's the piping that adds a bit more complexity to the situation. It definitely contributes to more instruments to wash. In this case 3 piping bags were prepared, so there were the bags plus three pieces of hardware to deal with for each.

But I love a good project and challenge. I also always love the results of a successfully piped soap.

We returned from almost two weeks in Ecuador, with the chief reason to visit the Galapagos. There was one particular indigenous thing there that inspired a soap that I will be making soon. Of course there will be a video, so stay tuned.

Thank you all so much for the subscriptions, comments and thumbs up. It really helps my channel to grow. Also, the vibrant soap webstore is open again at: vibrantsoap.com

Also, check out the vibrant soap instagram page at:
I will be posting more of the Galapagos trip there as well al my soap and other things that influence and inspire me.: lots of nature and flowers.

Take care!

Clyde

WHY NOT TRY THIS?! RAINBOW CARROT CAKE TRAYBAKE WITH A BANANA FROSTING. Best carrot cake recipe

The rainbow carrots are beautifully flecked throughout this soft, light and bouncy cake and the banana frosting....? OMG! It's fabulous!

CAKE

200ML SUNFLOWER/VEGETABLE OIL
225G SOFT BROWN SUGAR
5 MEDIUM EGGS
GRATED ZEST AND JUICE OF 1 SMALL ORANGE
2 TSP CINNAMON
1 TSP MIXED SPICE
225G SELF RAISING FLOUR
1 TSP BICARBONATE SODA
200G GRATED RAINBOW CARROTS ( I USED PURPLE AND YELLOW)
100G DRIED APRICOTS - CHOPPED

PREHEAT THE OVEN 150C FAN OVEN
GREASE OR LINE A 20 X 30 RECTANGULAR BAKING TRAY
(8X12 INCHES)

BANANA FROSTING

1 VERY RIPE BANANA
100G FULL FAT CREAM CHEESE
150G SOFT UNSALTED BUTTER
200G SIEVED ICING SUGAR

WHIZZ THE BANANA (OR MASH WITH A FORK). ADD THE OTHER INGREDIENTS AND BEAT UNTIL SMOOTH.