_mixtur-ramlila-sita-chori-part-13-sriramji-kalaparisad-chandra-pur-deoga-preview-1.jpg "Mixtur Ramlila Sita ChoriPart-13Sriramji Kalaparisad Chandra Pur Deoga from mixture ramlila Video Screenshot Preview 1")
Gallery_mixtur-ramlila-sita-chori-part-13-sriramji-kalaparisad-chandra-pur-deoga-preview-3.jpg "Mixtur Ramlila Sita ChoriPart-13Sriramji Kalaparisad Chandra Pur Deoga from mixture ramlila Video Screenshot Preview 3")
Gallery_mixtur-ramlila-sita-chori-part-13-sriramji-kalaparisad-chandra-pur-deoga-preview-hqdefault.jpg "Mixtur Ramlila Sita ChoriPart-13Sriramji Kalaparisad Chandra Pur Deoga from mixture ramlila Video Screenshot Preview hqdefault")
GalleryPlay Video:
(Note: The default playback of the video is HD VERSION. If your browser is buffering the video slowly, please play the REGULAR MP4 VERSION or Open The Video below for better experience. Thank you!)
Jump To Video Parts
⏲ Duration: 1 hour 8 minutes 33 seconds
👁 View: 111.4K times
Play Audio:👁 View: 111.4K times
Description:
Plm Digital
Plm Digital
Share with your friends:
Whatsapp | Viber | Telegram | Line | SMS
Email | Twitter | Reddit | Tumblr | Pinterest
Related Videos
_mixture-ramleela-chandrapur-rangabatee.webp "Rangabatee")
_mixture-ramlila-124124-sita-chori-124124-dhubal-pada-lakhman-124124-lakhman-sita-sambad-124124-bhakti-ra-sagara-124124.webp "Bhakti ra Sagara")
⏲ 5 minutes 57 seconds 👁 11K
_how-to-make-oven-baked-pulled-ham.webp "Whether it’s for the holidays or a backyard barbecue, this baked ham can easily feed a crowd. In this video, Nicole makes a tender, oven baked pulled ham with a sweet and spicy barbecue sauce. The bulk of this ham’s flavor comes from the seasoned brown sugar rub and a barbecue sauce-apricot preserve mixture. After cooking low and slow in the oven, the smokey ham is easy to shred and perfect for a pulled pork sandwich.")
_ravana-nku-surpanakha-ra-dukha-prakash-mixture-ramlila.webp "BS ODIA CHANNEL")
⏲ 8 minutes 34 seconds 👁 99.6K
_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_sita-chori-ll-sita-harana-ll-last-episod-ll-ll-chandrapur-ramlila.webp "Plm Digital")
⏲ 27 minutes 20 seconds 👁 94.2K
_agasti-rushi-amp-shreeram-bhet-mixture-ramlila-sirjapali.webp "BS ODIA CHANNEL")
⏲ 11 minutes 50 seconds 👁 49.1K
_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.<br/> <br/>#macarons #macaron #sugarbean<br/><br/>---------------------------------------------")
_mixture-ramleela-chandrapur-rangabatee.jpg)
_mixture-ramlila-124124-sita-chori-124124-dhubal-pada-lakhman-124124-lakhman-sita-sambad-124124-bhakti-ra-sagara-124124.jpg)
_how-to-make-oven-baked-pulled-ham.jpg)
_ravana-nku-surpanakha-ra-dukha-prakash-mixture-ramlila.jpg)
_real-double-chocolate-macaron-recipe-asmr.jpg)
_sita-chori-ll-sita-harana-ll-last-episod-ll-ll-chandrapur-ramlila.jpg)
_agasti-rushi-amp-shreeram-bhet-mixture-ramlila-sirjapali.jpg)
_real-double-chocolate-macaron-recipe-asmr.jpg)
![[+]](/images/menu.gif){kind=small}