@jatt_goraya1719: Waheguru mehar Kare sab te🙏 @mr_mrs_goraya1719 #Love #life #blessed #wmk #motivation #bepositive

Jatt Goraya1719

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Region: AU

Tuesday 06 February 2024 06:33:42 GMT

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Comments

Ekamveer Singh :

Bhaji what happens if it’s family 🥺

2024-02-06 15:36:16

11

Star tv jhang :

shahzada veer wasda rahve

2024-03-02 16:28:17

7

kaur_bevy :

Great bro🥰🥰🙏

2024-03-27 10:22:55

0

sukhchain7625 :

waheguru ji mehar karo 🙏

2024-02-29 05:04:20

5

g :

absolutely 💯

2024-03-04 08:45:12

6

ਕੌਰ🤍 :

Vry true 🥺

2024-02-08 12:56:50

8

michaelsingh2220 :

👍👍👍 right g,Sachi gal g,mere nal Vette he g👍

2024-02-21 13:51:42

6

Yahya Bajwa :

👍 right kha

2024-02-23 15:25:37

4

Ravinder Kaur Uk🇬🇧🇬🇧 :

Very nice

2024-03-05 11:35:07

3

💜🤍 lou 🤍💜 :

No worries mate 🫡

2024-02-19 11:13:48

6

Akram Khan :

true bro🙏🙏🙏

2024-03-02 14:12:44

5

Ali Ahmad Bassra 103 :

well done goraya Sahib

2024-02-27 06:56:29

4

Salman Jutt :

good masg

2024-02-26 13:54:42

4

U S A wala🇨🇻 :

😌right bro

2024-02-08 19:42:34

5

forever 😍 :

very nice

2024-02-08 22:59:01

6

Sukhwinder Kaur13 :

right ✅ bro

2024-02-07 19:51:19

5

Najar Mohd Mk :

❤🥰 Very good bro Love u❤🥰💯

2024-02-24 03:15:40

5

harjit kaur :

True brother

2024-02-06 16:24:31

5

sandeep_805 :

Right 💯👍👌

2024-02-06 13:42:55

3

Roop :

Right Veer Ji♥️♥️♥️♥️🙏🙏

2024-02-06 10:18:34

5

AMAN SINGH :

True pahji

2024-02-06 09:24:47

4

Kala :

right bro 👍👍🙏🙏

2024-02-20 19:48:15

3

user468407 :

Right bro

2024-02-06 17:43:44

3

M Hussain :

very nice brother

2024-03-13 20:55:59

2

Balraj lahori :

U are right bro 🙏👍

2024-02-08 10:01:40

4

To see more videos from user @jatt_goraya1719, please go to the Tikwm homepage.

Other Videos

Steak Tartine—an open steak sandwich with fenugreek sourdough, creamy confit garlic, sautéed silverbeet with pickled chillies, fillet steak, and tangy red wine vinegar pickled shallots. #cooking #steak #beef #fyp

Steak Tartine—an open steak sandwich with fenugreek sourdough, creamy confit garlic, sautéed silverbeet with pickled chillies, fillet steak, and tangy red wine vinegar pickled shallots. #cooking #steak #beef #fyp

Hotteok (Korean Sweet Pancakes) Ingredients - 180ml (¾ cup) milk - 15g (1 tbsp) sugar - 3g (1 tsp) active dry yeast - 240g (2 cups) all-purpose flour - 5g (1 tsp) salt - 15ml (1 tbsp) peanut oil - 40g (⅓ cup) walnuts, chopped - 10g (1 tbsp) sesame seeds - 50g (¼ cup) brown sugar - 2g (1 tsp) ground cinnamon Method 1. Pour the milk into a small container. If you’re in a cold environment, warm the milk slightly until it’s room temperature. For a hot environment, cold milk will suffice. Add the sugar and yeast, mix well, and set aside to activate. 2. In a mixing bowl, combine the flour, salt, and peanut oil. Stir the milk mixture again before pouring it into the bowl. Mix with a spoon until a loose ball of dough forms. Lightly knead the dough in the bowl, cover it with a tea towel, and let it prove for 1–1.5 hours, or until nearly doubled in size. 3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon, and a pinch of salt in a small bowl. Set aside. 4. Once the dough has risen, place it on a lightly oiled surface. Divide it into six equal pieces using a scale or by eye. Shape each piece into a disc about 10–12cm (4–5 inches) in diameter. Add a couple of spoonfuls of filling to the center, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the remaining dough and filling. 5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Add the dough balls to the pan, pressing them down with a spatula or weight to flatten into discs. Cook each pancake for 3–4 minutes on each side, until golden brown and cooked through. 6. Cook in batches, ensuring not to overcrowd the pan (2–3 at a time, depending on size). Once cooked, let them cool slightly before serving. Enjoy them warm while the filling is gooey. #cooking #korea #desserts #Recipe #fyp

Hotteok (Korean Sweet Pancakes) Ingredients - 180ml (¾ cup) milk - 15g (1 tbsp) sugar - 3g (1 tsp) active dry yeast - 240g (2 cups) all-purpose flour - 5g (1 tsp) salt - 15ml (1 tbsp) peanut oil - 40g (⅓ cup) walnuts, chopped - 10g (1 tbsp) sesame seeds - 50g (¼ cup) brown sugar - 2g (1 tsp) ground cinnamon Method 1. Pour the milk into a small container. If you’re in a cold environment, warm the milk slightly until it’s room temperature. For a hot environment, cold milk will suffice. Add the sugar and yeast, mix well, and set aside to activate. 2. In a mixing bowl, combine the flour, salt, and peanut oil. Stir the milk mixture again before pouring it into the bowl. Mix with a spoon until a loose ball of dough forms. Lightly knead the dough in the bowl, cover it with a tea towel, and let it prove for 1–1.5 hours, or until nearly doubled in size. 3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon, and a pinch of salt in a small bowl. Set aside. 4. Once the dough has risen, place it on a lightly oiled surface. Divide it into six equal pieces using a scale or by eye. Shape each piece into a disc about 10–12cm (4–5 inches) in diameter. Add a couple of spoonfuls of filling to the center, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the remaining dough and filling. 5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Add the dough balls to the pan, pressing them down with a spatula or weight to flatten into discs. Cook each pancake for 3–4 minutes on each side, until golden brown and cooked through. 6. Cook in batches, ensuring not to overcrowd the pan (2–3 at a time, depending on size). Once cooked, let them cool slightly before serving. Enjoy them warm while the filling is gooey. #cooking #korea #desserts #Recipe #fyp

Simp #fyp #viral #GARNIERMASKMOMENT

Simp #fyp #viral #GARNIERMASKMOMENT

Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #cooking #Recipe #chickenburger #fyp

Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #cooking #Recipe #chickenburger #fyp

Koman rekipere yon kle aktivasyon Windows. #pctips #computer #haitiantiktok #haiti #techtok #haitiantiktok🇭🇹

Koman rekipere yon kle aktivasyon Windows. #pctips #computer #haitiantiktok #haiti #techtok #haitiantiktok🇭🇹

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