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@deeyannzzzzz: #fypシ #foryoupage #fyp #fypage #foryou

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Tuesday 29 October 2024 08:48:53 GMT
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aidie_firdaus
Angah〽️ :
Bdk ADTEC ni
2024-10-30 15:04:53
1
shaharincem
Shahrin💢b☝🏻 :
pinjam ayat bng😌
2025-03-14 19:39:39
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fazrul__
F | H🌾 :
btul dh
2024-10-30 14:54:14
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chek_kimiy
k :
Saya tkkn Kembali supo dlu lgi 🥰
2024-10-30 17:07:00
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irmansyh.78
Fajar :
iyap bner Karena klok banyak rencana selalu meleset 👼😂😂
2024-10-31 13:14:16
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pendy_bogia
一分钱 :
@𝘝𝘢𝘭𝘭? Dtng sni klu mau rasa mcm mna rasa jln di negeri org
2024-10-31 12:46:30
1
____dakekall
ekal :
😂😂😂
2025-06-24 12:42:11
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mila14911
mila :
😁
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0meyz
Mey🚩 :
😭😭😭
2025-05-02 09:38:43
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xzybal1
🇸🇦محمد إقبال :
🤭
2025-04-16 21:00:57
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xzybal1
🇸🇦محمد إقبال :
🤣
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_.fhrinn
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2025-03-31 19:12:36
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😁😁😁
2025-03-08 05:47:23
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#18,999 Blend 360 ponytail ✅ Soft and nice, Order: 09128711875 or website 👇👇👇 https://beatricelatouchhairs.com New store address: Shop 13 Anwuru pavilion plaza, east west road alakahia/ upth uniport, by salvation ministry opposite word press print, port harcourt.
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EID SPECIAL: Lamb Nihari Recipe Nihari is considered the national dish of Pakistan and is traditionally enjoyed for breakfast, especially on weekends or on Eid mornings. Rich, deeply spiced, and slow-cooked to perfection, it’s one of the most indulgent and flavour-packed curries you'll ever taste. A true labour of love. For the Nihari Spice Mix: * 1 tbsp whole cumin * 1 tbsp whole coriander seeds * 1 tbsp caraway seeds (shah jeera) * ½ tbsp fennel seeds (saunf) * ½ tbsp black peppercorns * 4 cloves * 8 green cardamoms * 2 black cardamoms * 4 bay leaves * 2 star anise * ½ tsp nutmeg * ½ tsp mace powder or 1 mace blade (javitri) * 2-inch cinnamon stick For stewing the meat: * 2kg lamb shanks * 4 tbsp ghee * 2 tbsp oil * 1 large onion * 1 tbsp garlic paste * 1 tbsp ginger paste * 1½ tsp salt, or to taste * 1 tbsp Kashmiri red chilli powder * ½ tbsp ginger powder * 1 tsp turmeric powder * Approx. 1.5 litres water * Slurry: 1 cup whole wheat flour (atta) mixed with 2 cups water For the tarka: * 3 tbsp ghee * 1 large onion, finely sliced * 1 tbsp paprika or Kashmiri red chilli powder To serve: * Julienned ginger * Fresh coriander * Lemon slices * Chopped green chillies Method: 1. Heat ghee and oil in a large pot. Sear lamb shanks on high heat for 5–6 minutes until browned. Add onion, garlic paste, and ginger paste; cook for 3-4 minutes. 2. Toast the whole spices for 2 minutes until fragrant, then grind to a fine powder. 3. Add the spice mix and remaining dry spices to the pot. Cook for 3-4 minutes to coat the meat. Pour in water and bring to a boil. Cover and simmer on low for 3 hours, or pressure cook for 30–35 minutes, until the meat is tender. Remove the meat and set aside. 4. Dry-roast atta (optional, or use as it is), mix with water to form a slurry, and stir into the pot, mix well. Optional: strain for a smoother sauce. 5. Return the meat and simmer for 15–20 minutes until the gravy thickens. Adjust slurry as needed for desired consistency. 6. For Tarka: melt ghee, brown onions for 5-6 minutes, add chilli or paprika and let it sizzle for 1 minute then add into Nihari, mix well and serve. #nihari #eiduladha
EID SPECIAL: Lamb Nihari Recipe Nihari is considered the national dish of Pakistan and is traditionally enjoyed for breakfast, especially on weekends or on Eid mornings. Rich, deeply spiced, and slow-cooked to perfection, it’s one of the most indulgent and flavour-packed curries you'll ever taste. A true labour of love. For the Nihari Spice Mix: * 1 tbsp whole cumin * 1 tbsp whole coriander seeds * 1 tbsp caraway seeds (shah jeera) * ½ tbsp fennel seeds (saunf) * ½ tbsp black peppercorns * 4 cloves * 8 green cardamoms * 2 black cardamoms * 4 bay leaves * 2 star anise * ½ tsp nutmeg * ½ tsp mace powder or 1 mace blade (javitri) * 2-inch cinnamon stick For stewing the meat: * 2kg lamb shanks * 4 tbsp ghee * 2 tbsp oil * 1 large onion * 1 tbsp garlic paste * 1 tbsp ginger paste * 1½ tsp salt, or to taste * 1 tbsp Kashmiri red chilli powder * ½ tbsp ginger powder * 1 tsp turmeric powder * Approx. 1.5 litres water * Slurry: 1 cup whole wheat flour (atta) mixed with 2 cups water For the tarka: * 3 tbsp ghee * 1 large onion, finely sliced * 1 tbsp paprika or Kashmiri red chilli powder To serve: * Julienned ginger * Fresh coriander * Lemon slices * Chopped green chillies Method: 1. Heat ghee and oil in a large pot. Sear lamb shanks on high heat for 5–6 minutes until browned. Add onion, garlic paste, and ginger paste; cook for 3-4 minutes. 2. Toast the whole spices for 2 minutes until fragrant, then grind to a fine powder. 3. Add the spice mix and remaining dry spices to the pot. Cook for 3-4 minutes to coat the meat. Pour in water and bring to a boil. Cover and simmer on low for 3 hours, or pressure cook for 30–35 minutes, until the meat is tender. Remove the meat and set aside. 4. Dry-roast atta (optional, or use as it is), mix with water to form a slurry, and stir into the pot, mix well. Optional: strain for a smoother sauce. 5. Return the meat and simmer for 15–20 minutes until the gravy thickens. Adjust slurry as needed for desired consistency. 6. For Tarka: melt ghee, brown onions for 5-6 minutes, add chilli or paprika and let it sizzle for 1 minute then add into Nihari, mix well and serve. #nihari #eiduladha

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