Will go to dinner invitation and my friend ask me to bring dolce.. okay let's make one!! Unfortunately have no egg, well kind a trial but let's do it and yes it's so cioccolato!!

#deepawaliThe wors 'motichoor' literally translates to crushed pearls. These are round-shaped sweetmeat made from fine, tiny balls of besan(chickpea flour), Commonly offered as prashad.The chickpea flour globules is fried in ghee or oil and soaked in sugar syrup. The sweet, pearl-like balls are then moulded into ladoos.Motichoor Ladoo is a favourite festive treat across Bangladesh. Admit it, once you start having it, you cannot just hold back at one.These ladoo were also easy to store in the torrid temperatures, and wouldn't go baad for days. Let's cook 😊.

OK this salad I didn’t make it I went to my friends house and she had it chopped in the Yoghurt but when I Google it a lot of Middle eastern used it in all in their salad (Fattoush salad ) and my friend told me she grow into her yard , I found that you can buy it from Mexican stores so I promise to make few dishes from it

My mother has always told me about how when she was a child my grandmother would ask her what kind of cake she wanted for her birthday. Because she loved the taste of red velvet cake, but her favorite for was blue, she would always ask for blue velvet cake every year.I stumbled across the recipe this one is based on when I was actually looking up a completely different recipe and, knowing she has not had blue velvet cake in years, I decided I'd give her a nice surprise for her birthday this year!This recipe is not 100% original to me, but my modification of what I found online.

When my son wanted me to buy focaccia, I told him that I would make it for him to try and get him to stop asking but I actually ended up giving it a try!Adjust the temperature because it will vary from oven to oven. Recipe by Mi-chin

I just got a few food in my room and I told my girlfriend what I had and ask her to tell me what I could cook something good. Then she said "why don't you cook Oyakodon?" I was like "can I? How?" Then she told me the recipe. Oyakodon was so delicious and she was so sweet :)

I have this weird urge towards cooking. Jilebi is considered to be a very hard dish to cook. But I couldn't resist myself from giving it a try. And woohooo!!! What a success ..its THIN and CRISPY

#colourredKarachi halwa , soft and melts in mouth sweet delicacy is also known as "Bombay halwa".A little tedious and time consuming recipe but end result is just amazing.

My fiance is the best! She wanted to go grocery shopping for some healthy ingredients for cooking. She sees a deal on six pack of pasta. No intention to buy pasta btw, she went without any list "I'm gonna go online and find a bunch of recipes. This is pasta WEEK." Lol. So here we are.This one was surprising. The tahini adds a lovely aroma and creamy texture reminiscent of cheese. But this is a really hearty meal. I'm glad I'll be having some for lunch.

This recipe was passed on to me by mydaughter in law Heather. She got the recipefrom her Grandma Rowe. We're talking atleast three generations of biscuits!

Vermouth is perfectly positioned between hunger and thirst, making it the ideal liquid appetizer for me. As you know, there are countless recipes, as each person or family adds their personal touch, but wine, a high-proof alcohol, and wormwood are essential. I'm going to share my recipe and the ingredients I use to give it my personal touch.More information on my IG profile.

Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?