@._7517:

((سعودي.يعني.الإبداع))

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Region: SA

Saturday 04 October 2025 18:39:24 GMT

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Comments

. :

❤️❤️❤️❤

2025-10-06 09:39:10

0

karimrahem986 :

الأخرين

2025-10-05 01:46:17

0

washingtonksa :

سبحان من خلقك نعمة للاسلام وعز الله يبارك لنا فيك ويمدك بالصحة والعافية والعمر المديد في طاعته ورضاه أنه قريب مجيب

2025-10-04 18:55:48

3

D :

محبتكم سعوديه وافتخر فيكم العز والعضمه

2025-10-05 00:00:08

1

karimrahem986 :

هذا فقط

2025-10-05 01:47:41

1

D :

نضره هيبه أمانا بعد الله

2025-10-04 23:59:22

1

Ali :

تم تم تم🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2025-10-05 11:16:20

1

Fatima Binti :

smile 😊👏

2025-10-04 19:39:38

2

Juharia :

🥰🥰🥰

2025-10-04 19:08:39

2

মোঃ ফয়ছল আহমদ👈 :

❤️❤️❤️💚💚💚🥰🥰🥰❤❤❤

2025-10-04 18:45:32

2

Dede Mohamed :

🥰🥰

2025-10-05 12:10:05

1

Â :

🇸🇦☝🏻⚡🌪️🇸🇦

2025-10-05 02:20:10

1

D :

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤

2025-10-05 00:00:14

1

ughfdfg :

😂😂😂

2025-10-04 22:37:21

1

çıçek.1245 :

💞💞💞

2025-10-04 19:44:16

1

saedbahbahan7 :

تم تم تم تم تم تم تم تم تم🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2025-10-04 19:32:20

2

karimrahem986 :

ان كينت بيديت السالم ولم أ أكون أوريدو الي اين ينته

2025-10-05 01:44:07

0

karimrahem986 :

ان لم أنوي تيدخل في سيسة الأخرين

2025-10-05 01:46:03

0

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AD | FULL RECIPE ⬇️ Indian-Inspired Feast 🇮🇳 Dal Makhani, Charred Corn with Chilli, Garlic & Coriander flavoured butter, and homemade garlic butter roti. @sophsplantkitchen Here’s my take on the classic Indian Dal Makhani, NOT traditional of course but as always - celebrating how incredibly tasty Indian spices and dishes are! I’ve made this commonly buttery dish 100% vegan, with the help of @floraplantuki plant based alternative. IMPORTANT - if you’re planning to make this, ideally you should make it at lunch or 2-3 hours before you eat it. This allows the flavours to really soak in and get to know each other 💚 INGREDIENTS & METHOD For the Dal: 4 cups soaked and cooked urad lentils, or you can use beluga ready cooked too. (if soaking your own lentils, cover 2 cups of dried lentils with water overnight. In the in the morning, rinse until the water runs clear - then boil for 1 hour until soft and disintegrating to the touch) 2 tbsp Flora Plant unsalted 1 tsp whole cumin seeds 2 tbsp fresh ginger 2 tbsp tomato paste 5 cloves minced garlic 1 medium brown onion, finely chopped Spice mix: 1 tbsp Garam masala, 1 tbsp cumin,1/2 a cinnamon stick, 2 tsp Kasuri Methi (optional), 1 tsp mild chilli powder, pinch of ground nutmeg, 1/3 tsp ground cardamom, 4 cloves, 1 tbsp curry powder, 2 bay leaves (Indian variety of you have them), at least 1tsp salt, more to taste, fresh ground black pepper 500ml veg stock, more if you like a soupier dal 100ml Vegan cream (I made and used cashew cream but you can use soy or oat) Coriander, chilli and Nigella seeds to serve METHOD 1️⃣Melt the butter over a medium/low heat, then bloom 1 tsp whole cumin seeds until fragrant (about 1 min) then add the onions and a pinch of salt. Fry for around 8 mins, until they’re nice and soft. 2️⃣Add minced garlic and ginger, sauté 3-4 mins more until the raw aroma has subsided. 3️⃣Add 1 tbsp olive oil in the centre, then the spice mix. Fry for one minute more. 4️⃣Add the tomato purée. Coat well in the spice mixture 5️⃣ Add the lentils and the stock. Mix well, season to taste. 6️⃣ Simmer on a medium heat, lid off for 30min-1hr (this allows the flavours to really get to know each other, but you can eat it straight away too) Remove the bay leaves and cinnamon stick. Allow to cool a little then blitz half the mixture with a stick blender, of if you don’t have a stick blender scoop out some of the dal with a cup measure or mug and transfer into a blender. Pulse until chunky, then pour back in. Mix well and top with more Flora Plant and the vegan cream. For the charred corn: 2 whole corn on the cob 4 tbsp salted Flora Plant butter 1 tbsp chopped coriander 2 crushed garlic cloves 1/2 a fresh red chilli, finely chopped 1 lime METHOD: mix the flavoured butter ingredients together, you might need to pop the butter in the microwave for 10 seconds to make it easier to mix. Cut the corn into 3 cm rounds, then char on a griddle or under the grill, turning regularly, until the kernels are beginning to brown and turn black. Dress with the butter and a squeeze of lime. For the roti: 1/2 cup wholemeal flour 1/2 cup plain flour 1.5tbsp olive oil 75ml water METHOD: combine the ingredients together in a mixing bowl and knead until you have a smooth ball which springs back to the touch (should take about 5 mins) divide into 4 equal parts, then roll each into a flat circle and cook on medium high heat in a non stick pan (no need for oil) for 2/3 mins each side until you have brown/charred spots. #fyp #veganfyp #veganindian #blackdal

AD | FULL RECIPE ⬇️ Indian-Inspired Feast 🇮🇳 Dal Makhani, Charred Corn with Chilli, Garlic & Coriander flavoured butter, and homemade garlic butter roti. @sophsplantkitchen Here’s my take on the classic Indian Dal Makhani, NOT traditional of course but as always - celebrating how incredibly tasty Indian spices and dishes are! I’ve made this commonly buttery dish 100% vegan, with the help of @floraplantuki plant based alternative. IMPORTANT - if you’re planning to make this, ideally you should make it at lunch or 2-3 hours before you eat it. This allows the flavours to really soak in and get to know each other 💚 INGREDIENTS & METHOD For the Dal: 4 cups soaked and cooked urad lentils, or you can use beluga ready cooked too. (if soaking your own lentils, cover 2 cups of dried lentils with water overnight. In the in the morning, rinse until the water runs clear - then boil for 1 hour until soft and disintegrating to the touch) 2 tbsp Flora Plant unsalted 1 tsp whole cumin seeds 2 tbsp fresh ginger 2 tbsp tomato paste 5 cloves minced garlic 1 medium brown onion, finely chopped Spice mix: 1 tbsp Garam masala, 1 tbsp cumin,1/2 a cinnamon stick, 2 tsp Kasuri Methi (optional), 1 tsp mild chilli powder, pinch of ground nutmeg, 1/3 tsp ground cardamom, 4 cloves, 1 tbsp curry powder, 2 bay leaves (Indian variety of you have them), at least 1tsp salt, more to taste, fresh ground black pepper 500ml veg stock, more if you like a soupier dal 100ml Vegan cream (I made and used cashew cream but you can use soy or oat) Coriander, chilli and Nigella seeds to serve METHOD 1️⃣Melt the butter over a medium/low heat, then bloom 1 tsp whole cumin seeds until fragrant (about 1 min) then add the onions and a pinch of salt. Fry for around 8 mins, until they’re nice and soft. 2️⃣Add minced garlic and ginger, sauté 3-4 mins more until the raw aroma has subsided. 3️⃣Add 1 tbsp olive oil in the centre, then the spice mix. Fry for one minute more. 4️⃣Add the tomato purée. Coat well in the spice mixture 5️⃣ Add the lentils and the stock. Mix well, season to taste. 6️⃣ Simmer on a medium heat, lid off for 30min-1hr (this allows the flavours to really get to know each other, but you can eat it straight away too) Remove the bay leaves and cinnamon stick. Allow to cool a little then blitz half the mixture with a stick blender, of if you don’t have a stick blender scoop out some of the dal with a cup measure or mug and transfer into a blender. Pulse until chunky, then pour back in. Mix well and top with more Flora Plant and the vegan cream. For the charred corn: 2 whole corn on the cob 4 tbsp salted Flora Plant butter 1 tbsp chopped coriander 2 crushed garlic cloves 1/2 a fresh red chilli, finely chopped 1 lime METHOD: mix the flavoured butter ingredients together, you might need to pop the butter in the microwave for 10 seconds to make it easier to mix. Cut the corn into 3 cm rounds, then char on a griddle or under the grill, turning regularly, until the kernels are beginning to brown and turn black. Dress with the butter and a squeeze of lime. For the roti: 1/2 cup wholemeal flour 1/2 cup plain flour 1.5tbsp olive oil 75ml water METHOD: combine the ingredients together in a mixing bowl and knead until you have a smooth ball which springs back to the touch (should take about 5 mins) divide into 4 equal parts, then roll each into a flat circle and cook on medium high heat in a non stick pan (no need for oil) for 2/3 mins each side until you have brown/charred spots. #fyp #veganfyp #veganindian #blackdal

Thuong em / ac:me, vietduong chó / #hoanggxduongg #sontungmtp #chungtacuahientai

Thuong em / ac:me, vietduong chó / #hoanggxduongg #sontungmtp #chungtacuahientai

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