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@sahar.makeupartisst: تتوريال مع المودل الجميله @Layan❤️ #ميكب_ارتست_الرياض #makeup #vibe #explore #foryoupage #lashes #riyadh #beforeafter

Sahar Beauty 🪄| سحر المحارب
Sahar Beauty 🪄| سحر المحارب
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Region: SA
Sunday 08 February 2026 20:23:48 GMT
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salonera_sa
salonera :
2026-02-15 15:28:40
0
iwejdan31
IWEJDAN💄| ارتست القصيم :
مبدعة ✨
2026-02-09 12:40:05
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irt.o1
🤍🤍 :
رجعتو للاينر الصريح ؟؟ وهل البنك موضه ِالسنه يقولون
2026-02-11 22:17:52
0
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Crispy Veggie Balls That Stay Crunchy Even After Cooling . These crispy veggie balls are made with shredded bottle gourd and fresh vegetables. They are golden and crunchy on the outside, soft and tender inside. Perfect for parties, family gatherings, game nights, or healthy snacking. Blanching and squeezing the vegetables properly keeps them crispy without becoming greasy. Serve them with sweet chili sauce, add them to soup, or toss them in sweet and sour glaze. RECIPE Ingredients: • Bottle gourd (peeled & shredded) – 600 g • Carrot (shredded) – 80 g • Eggs – 3 large (150 g without shell) • Green onions – 20 g • Fresh coriander – 10 g • Salt – 4 g (¾ tsp) • Chicken bouillon powder – 5 g (1 tsp) • Thirteen spice powder – 2 g (½ tsp) • Sesame oil – 5 ml (1 tsp) • All-purpose flour – 40 g (3 tbsp) • Cornstarch – 20 g (1½ tbsp) • Oil for frying – approx. 500 ml PROCESS 1. Peel and shred 600 g bottle gourd. 2. Lightly squeeze to remove excess water. 3. Boil water and blanch the gourd and carrot for 2 minutes. 4. Remove and cool slightly. 5. Squeeze completely dry (critical step). 6. Chop slightly for better binding. 7. Add eggs, green onions, coriander, salt, chicken seasoning, thirteen spice, sesame oil, flour, and cornstarch. 8. Mix until the mixture holds together. 9. Shape into 25–30 g balls. 10. Heat oil to 160–170°C (320–340°F). 11. Fry on medium-low for 4–5 minutes until golden brown. 12. Drain and serve. Texture: Crispy shell, tender center, stays firm even after cooling. . #EasyRecipes #HealthySnacks #PartyFoodIdeas #HomeCooking #vegetarianrecipes
Crispy Veggie Balls That Stay Crunchy Even After Cooling . These crispy veggie balls are made with shredded bottle gourd and fresh vegetables. They are golden and crunchy on the outside, soft and tender inside. Perfect for parties, family gatherings, game nights, or healthy snacking. Blanching and squeezing the vegetables properly keeps them crispy without becoming greasy. Serve them with sweet chili sauce, add them to soup, or toss them in sweet and sour glaze. RECIPE Ingredients: • Bottle gourd (peeled & shredded) – 600 g • Carrot (shredded) – 80 g • Eggs – 3 large (150 g without shell) • Green onions – 20 g • Fresh coriander – 10 g • Salt – 4 g (¾ tsp) • Chicken bouillon powder – 5 g (1 tsp) • Thirteen spice powder – 2 g (½ tsp) • Sesame oil – 5 ml (1 tsp) • All-purpose flour – 40 g (3 tbsp) • Cornstarch – 20 g (1½ tbsp) • Oil for frying – approx. 500 ml PROCESS 1. Peel and shred 600 g bottle gourd. 2. Lightly squeeze to remove excess water. 3. Boil water and blanch the gourd and carrot for 2 minutes. 4. Remove and cool slightly. 5. Squeeze completely dry (critical step). 6. Chop slightly for better binding. 7. Add eggs, green onions, coriander, salt, chicken seasoning, thirteen spice, sesame oil, flour, and cornstarch. 8. Mix until the mixture holds together. 9. Shape into 25–30 g balls. 10. Heat oil to 160–170°C (320–340°F). 11. Fry on medium-low for 4–5 minutes until golden brown. 12. Drain and serve. Texture: Crispy shell, tender center, stays firm even after cooling. . #EasyRecipes #HealthySnacks #PartyFoodIdeas #HomeCooking #vegetarianrecipes

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