@vicky.dieci8:

vicky.dieci8

Open In TikTok:

Region: AR

Wednesday 15 January 2025 03:09:12 GMT

20803

1589

27

60

Music

Download

No Watermark .mp4 (2.28MB) No Watermark(HD) .mp4 (2.28MB) Watermark .mp4 (2.32MB) Music .mp3

Comments

GS :

amazingly beautiful

2025-02-23 15:56:26

0

Jens Rückheim :

Ein schönem Mittwoch Abend noch

2025-02-12 19:09:03

0

pao_gon_delpi :

super bella 😍🥰

2025-02-04 05:46:02

0

jus___ :

😂

2025-01-23 16:16:23

0

ABEL ARAYA :

🥰

2025-02-04 23:04:16

0

سامي :

🥰

2025-01-16 19:47:27

0

Xavier :

🥰🥰🥰

2025-01-21 23:06:45

0

zoltanhorvat61 :

🥰

2025-02-06 12:10:31

0

Raya’s yard monster’s 🦍LLC :

😻😻😻

2025-02-17 02:56:04

0

Jose Falletti🇺🇾 :

♥️

2025-02-17 17:07:24

0

Angelo :

🥰

2025-02-05 12:29:40

0

Andres :

❤️

2025-02-08 19:59:52

0

Anthony :

😂

2025-02-04 19:42:00

0

sebaa :

❤️❤️❤️

2025-02-04 16:24:17

0

Rafafa :

🥰

2025-02-04 09:21:14

0

Bartolo Broccolo :

🥰

2025-02-05 15:10:16

0

ariel milan 💪🏽🙏🏾💪🏽 :

❤️❤️❤️

2025-02-04 02:52:09

0

Angelito :

🥰

2025-02-05 12:42:49

0

cesar olivera :

🥰

2025-02-03 22:52:59

0

Erick Violi :

🥰

2025-02-02 04:05:12

0

Giannis S :

😁

2025-02-01 20:51:11

0

Rafafa :

hermosa

2025-02-04 09:21:10

0

isaac_v28 :

Preciosa🫢😍

2025-02-01 12:19:55

0

Ricky :

😘

2025-02-04 01:33:50

0

Nicolas05 :

😍😍😍

2025-01-15 13:19:04

0

To see more videos from user @vicky.dieci8, please go to the Tikwm homepage.

Other Videos

THIS TUNE...🖤🎧🌩 #useheadphones #ringtone #lurevo #LurevoRingtone #chillvibes

THIS TUNE...🖤🎧🌩 #useheadphones #ringtone #lurevo #LurevoRingtone #chillvibes

#foryoupage #foryou

#foryoupage #foryou

Spinach Chicken Meatball Curry Ingredients (4 servings): For the chicken meatballs: • 1 lb (454 g) ground chicken, preferably 93% lean • 1/3 cup panko breadcrumbs • 2 tbsp thick Greek yogurt • 1 small egg • 3 garlic cloves, minced • 1 tsp freshly grated ginger • 1 tsp garam masala • 1 tsp Kashmiri chili powder (or paprika) • 1/2 tsp ground cumin • 1/1 tsp ground coriander • 3/4 tsp salt • 1/4 tsp black pepper • 1 tbsp finely chopped cilantro • 1 tbsp olive oil, for searing For the sauce: • 8 oz (225 g) fresh baby spinach • 1/4 cup fresh cilantro, loosely packed • 1 small green chili or jalapeño, optional • 1 tbsp olive oil • 1 tbsp butter • 1 tsp cumin seeds • 1 medium yellow onion, finely chopped • 4 garlic cloves, minced • 1 tbsp freshly grated ginger • 1 small tomato, finely chopped • 1 tsp ground coriander • 1/2 tsp ground cumin • 1/2 tsp garam masala • 1/4 tsp turmeric • 1/2 tsp Kashmiri chili powder • 1/2-3/4 cup chicken broth, divided, plus extra if needed • 1/4 cup light cream • 1 tsp crushed kasuri methi (dried fenugreek leaves) • Salt, to taste • 1 tsp lemon juice For garnish: • 1-2 tbsp cream, for swirling • 1 tsp chili oil • Fresh cilantro • Garlic naan or basmati rice, for serving Instructions: 1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, Greek yogurt, egg, minced garlic, grated ginger, spices, and chopped cilantro. Mix gently until everything is evenly combined and do not overmix. 2. Heat olive oil in a large skillet over medium-high heat. Arrange the meatballs in a single layer and sear for 5-7 minutes, until golden brown on several sides. They don’t need to cool completely at this point. Transfer to a plate and set aside, leaving the flavorful browned bits in the skillet. 3. Bring a pot of water to a boil. Add the spinach and blanch for 30-45 seconds, just until wilted and bright green. Immediately transfer it to a bowl of ice water to stop the cooking. Drain and gently squeeze out excess water. 4. Transfer the spinach to a blender along with the fresh cilantro, green chili, and broth. Blend until completely smooth (you can add more broth if needed) and set it aside. 5. In the same skillet used for the meatballs, heat olive oil and butter over medium heat. 6. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant. 7. Add the finely chopped onion and sauté for 6-8 minutes until softened and lightly golden. 8. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant. 9. Add chopped tomato and cook for 4-5 minutes, while stirring occasionally, until the tomato softens and begins breaking down. 10. Add the ground coriander, ground cumin, garam masala, turmeric, and Kashmiri chili powder. Stir continuously for 30-45 seconds to bloom the spices. 11. For a smooth curry, allow the cooked onion-tomato mixture to cool slightly, then transfer it to a blender with approximately 1/4 cup chicken broth. Blend until smooth and return the mixture to the skillet. 12. Reduce the heat to low and add the spinach purée and gently stir to combine. 13. Pour in the light cream, then add the crushed kasuri methi and salt to taste. Stir gently and warm the curry for 1-2 minutes without boiling it vigorously. 14. Now, nestle the cooked chicken meatballs into the creamy spinach curry. 15. Cover and cook over low heat for 7-10 minutes, until the meatballs reach an internal temperature of 165°F (74°C). 16. Remove from the heat and stir the lemon juice into the sauce. Taste and adjust salt. 17. Drizzle cream and red chili oil, scatter fresh cilantro leaves, and serve with garlic naan or basmati rice. Enjoy! #DinnerIdeas #EasyRecipe #curry #chicken #chickendinner

Spinach Chicken Meatball Curry Ingredients (4 servings): For the chicken meatballs: • 1 lb (454 g) ground chicken, preferably 93% lean • 1/3 cup panko breadcrumbs • 2 tbsp thick Greek yogurt • 1 small egg • 3 garlic cloves, minced • 1 tsp freshly grated ginger • 1 tsp garam masala • 1 tsp Kashmiri chili powder (or paprika) • 1/2 tsp ground cumin • 1/1 tsp ground coriander • 3/4 tsp salt • 1/4 tsp black pepper • 1 tbsp finely chopped cilantro • 1 tbsp olive oil, for searing For the sauce: • 8 oz (225 g) fresh baby spinach • 1/4 cup fresh cilantro, loosely packed • 1 small green chili or jalapeño, optional • 1 tbsp olive oil • 1 tbsp butter • 1 tsp cumin seeds • 1 medium yellow onion, finely chopped • 4 garlic cloves, minced • 1 tbsp freshly grated ginger • 1 small tomato, finely chopped • 1 tsp ground coriander • 1/2 tsp ground cumin • 1/2 tsp garam masala • 1/4 tsp turmeric • 1/2 tsp Kashmiri chili powder • 1/2-3/4 cup chicken broth, divided, plus extra if needed • 1/4 cup light cream • 1 tsp crushed kasuri methi (dried fenugreek leaves) • Salt, to taste • 1 tsp lemon juice For garnish: • 1-2 tbsp cream, for swirling • 1 tsp chili oil • Fresh cilantro • Garlic naan or basmati rice, for serving Instructions: 1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, Greek yogurt, egg, minced garlic, grated ginger, spices, and chopped cilantro. Mix gently until everything is evenly combined and do not overmix. 2. Heat olive oil in a large skillet over medium-high heat. Arrange the meatballs in a single layer and sear for 5-7 minutes, until golden brown on several sides. They don’t need to cool completely at this point. Transfer to a plate and set aside, leaving the flavorful browned bits in the skillet. 3. Bring a pot of water to a boil. Add the spinach and blanch for 30-45 seconds, just until wilted and bright green. Immediately transfer it to a bowl of ice water to stop the cooking. Drain and gently squeeze out excess water. 4. Transfer the spinach to a blender along with the fresh cilantro, green chili, and broth. Blend until completely smooth (you can add more broth if needed) and set it aside. 5. In the same skillet used for the meatballs, heat olive oil and butter over medium heat. 6. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant. 7. Add the finely chopped onion and sauté for 6-8 minutes until softened and lightly golden. 8. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant. 9. Add chopped tomato and cook for 4-5 minutes, while stirring occasionally, until the tomato softens and begins breaking down. 10. Add the ground coriander, ground cumin, garam masala, turmeric, and Kashmiri chili powder. Stir continuously for 30-45 seconds to bloom the spices. 11. For a smooth curry, allow the cooked onion-tomato mixture to cool slightly, then transfer it to a blender with approximately 1/4 cup chicken broth. Blend until smooth and return the mixture to the skillet. 12. Reduce the heat to low and add the spinach purée and gently stir to combine. 13. Pour in the light cream, then add the crushed kasuri methi and salt to taste. Stir gently and warm the curry for 1-2 minutes without boiling it vigorously. 14. Now, nestle the cooked chicken meatballs into the creamy spinach curry. 15. Cover and cook over low heat for 7-10 minutes, until the meatballs reach an internal temperature of 165°F (74°C). 16. Remove from the heat and stir the lemon juice into the sauce. Taste and adjust salt. 17. Drizzle cream and red chili oil, scatter fresh cilantro leaves, and serve with garlic naan or basmati rice. Enjoy! #DinnerIdeas #EasyRecipe #curry #chicken #chickendinner

nihanın kemalin evleneceğini duyunca ağlaması ve emirin onu teselli etmesi.. bu sahne en sevdiğim nihan emir sahnesi olabilir #neslihanatagul #kaanurgancıoğlu #karasevda #turkishseries #series #dizi #kesfet #keşfet #keşfetteyizzz #fyp #fypシ #foryou

nihanın kemalin evleneceğini duyunca ağlaması ve emirin onu teselli etmesi.. bu sahne en sevdiğim nihan emir sahnesi olabilir #neslihanatagul #kaanurgancıoğlu #karasevda #turkishseries #series #dizi #kesfet #keşfet #keşfetteyizzz #fyp #fypシ #foryou

emergency press conference. @Hannah Berner @Paige DeSorbo

emergency press conference. @Hannah Berner @Paige DeSorbo

About

Robot
API

Legal

Privacy Policy