@prymanenaoficial:

Prymanena

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Region: MX

Tuesday 05 August 2025 05:37:45 GMT

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Comments

matti1909 :

Ola prymanena puedes saludar a mi novio es fan tuyo se llama Uri porfa ojalá puedas ver mi comentario Dios te bendiga

2025-08-05 05:41:03

2

Ruby Bautista :

Esperando tu regreso 🥺🥺🥰

2025-08-11 23:43:03

0

Lïïz Ü Hërnändëz :

fui...soy y seguiré siendo tu fan 🥰 🫶

2025-08-08 08:08:41

0

Roxana :

Ya sigue

2025-08-05 05:51:45

0

Salma González :

ahora uno con "Quiero ser la indicada" HAHA🤧🥺

2025-08-05 05:47:48

1

lupitaev13 :

Tus canciones me las aprendí casi todas con mi amiga que falleció hace unos meses, gracias por dejarme hermosos recuerdos con ella en tus canciones ❤️🥺

2025-08-05 05:47:55

0

🦋Aby Mery🦋 :

Aquí Andamos de nuevo✨️Y Seguiré Apoyando A La Más Lindaa💗🫶

2025-08-05 05:49:38

1

Viridiana Ayala Torr :

Ya ocupo nueva música tuya 🤩

2025-08-05 06:42:27

1

Elizabeth Jiménez :

un salidito sería mucho pedir ? 🥺❤️🙏🏻

2025-08-05 05:45:02

1

✪🐸SHARIF🐸✪ :

que tranquilidad es verte contar tus canciones

2025-08-05 19:30:56

1

Sofi Lugo :

Ando buscando una canción que escuchaba todo el tiempo de ti y no recuerdo cómo se llama 😭😭😭

2025-08-05 18:24:53

1

Roxana :

😍😍😍

2025-08-05 05:51:29

1

nenis_913 :

VOLVÍ AMI NIÑA DE 15 años jaja cantando la de “LA CARITA” temazooooooo🫰🫰🫰

2025-08-05 06:25:51

5

cecigarciad :

Saludos fan de tiempos pasados🥰

2025-08-05 05:53:21

1

Mari Navarro❤️ :

yo subí un vídeo con esa canción🤭 esa canción se la dedique a mí esposo 🤭

2025-08-05 14:27:48

0

Hadassa :

bellos recuerdos 😍

2025-08-08 19:31:57

0

stich :

☺️☺️☺️

2025-12-30 00:12:55

0

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

Other Videos

#duetto con @⭐️ #role #perte #fyp #lovemeloveme #august #hunter

#duetto con @⭐️ #role #perte #fyp #lovemeloveme #august #hunter

Pourquoi un homme s’endort si vite à côté de la femme qu’il aime ? ❤️ Quand il est près d’une personne qu’il aime et en qui il a confiance, son cerveau peut associer sa chaleur, son odeur, sa voix et ses contacts au calme et à la sécurité. 🧠❤️ Alors parfois, au lieu de dire « Avec toi, je me sens vraiment bien », il s’endort simplement à côté de toi. 😴 Et si le fait de s’endormir facilement près de quelqu’un était aussi une forme de confiance ? 👀❤️ #psychologie #couple #amour #relationdecouple #hommes #attachement #confiance #sommeil #tendresse #relations #psychologiesimple #tiktokfrance #pourtoi #fypfrance

Pourquoi un homme s’endort si vite à côté de la femme qu’il aime ? ❤️ Quand il est près d’une personne qu’il aime et en qui il a confiance, son cerveau peut associer sa chaleur, son odeur, sa voix et ses contacts au calme et à la sécurité. 🧠❤️ Alors parfois, au lieu de dire « Avec toi, je me sens vraiment bien », il s’endort simplement à côté de toi. 😴 Et si le fait de s’endormir facilement près de quelqu’un était aussi une forme de confiance ? 👀❤️ #psychologie #couple #amour #relationdecouple #hommes #attachement #confiance #sommeil #tendresse #relations #psychologiesimple #tiktokfrance #pourtoi #fypfrance

Medu vadai, known as ulundu vadai in Sri Lanka, are wonderfully crisp on the outside and light, soft, and fluffy on the inside. Try my medu vadai recipe for delicious vadai that stay crisp and tender even after 2–3 hours. For the best texture, the batter must be thick, light, and fluffy. The consistency of the batter is very important: if it is too thin or watery, the vadai will not become properly crisp and may absorb more oil. When grinding the soaked urad dhal, use as little water as possible. Add only a small amount of water when necessary, a little at a time, to help the dhal grind smoothly. Alternatively, add a few ice cubes instead of water while grinding. You can also soak the urad dhal in the refrigerator, which helps keep the batter cool while grinding. Avoid adding too much onion, as onion releases moisture and can loosen the batter. Add only a small amount of finely chopped onion. Once you add the onion, mix it in gently and start frying the vadai immediately. Do not leave the onion mixed into the batter for too long, as it will release more water and make the batter softer. The batter should be thick enough to hold its shape. When you scoop it with a wet hand or spoon, it should not run or spread. This thick, light, and fluffy batter is the key to achieving crisp, golden exteriors and soft, tender centres. Medu Vada This recipe makes approximately 10 vadai. Ingredients 300g urad dhal 30g raw rice 1 teaspoon crushed black pepper 1 teaspoon cumin ½ onion, finely chopped A few curry leaves, finely chopped A few coriander leaves, finely chopped 1 green chilli, finely chopped Salt to taste ¼ teaspoon hing Oil, for deep frying Method Soak the urad dhal and raw rice together in enough water for 2 hours. Drain the dhal and rice well. Transfer to a blender and grind to a smooth, thick and fluffy batter. Add a few ice cubes while grinding. Avoid adding too much water. Add only as much water as needed to help the mixture blend, as a thick batter is essential for soft and crispy medu vada. To check the consistency, fill a small bowl with water. Take a small portion of the batter and gently shape it into a ball. Drop it into the water. If the batter is light and fluffy, it should float. If it sinks, the batter may be too heavy or have the wrong consistency. The batter should be thick and light. Transfer the batter to a bowl. Add the crushed pepper, cumin, chopped onion, curry leaves, coriander leaves, green chilli, salt and hing. Mix well until everything is evenly combined. Heat enough oil in a deep kadai over medium heat. There should be enough oil for the vada to float freely while frying. Wet both hands with water. Take a small portion of the batter and gently shape it into a round. Make a hole in the centre using your finger. Carefully slide the shaped vada into the hot oil. Repeat with the remaining batter, making sure not to overcrowd the kadai. Fry the medu vada over medium heat, turning occasionally, until they are golden and crisp on the outside. For a deeper golden colour, increase the heat slightly towards the end and fry for another 1–2 minutes. Remove the medu vada and drain on a kitchen paper-lined plate. Serve hot with coconut chutney and sambar. #meduvada #ulunduvadai #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

Medu vadai, known as ulundu vadai in Sri Lanka, are wonderfully crisp on the outside and light, soft, and fluffy on the inside. Try my medu vadai recipe for delicious vadai that stay crisp and tender even after 2–3 hours. For the best texture, the batter must be thick, light, and fluffy. The consistency of the batter is very important: if it is too thin or watery, the vadai will not become properly crisp and may absorb more oil. When grinding the soaked urad dhal, use as little water as possible. Add only a small amount of water when necessary, a little at a time, to help the dhal grind smoothly. Alternatively, add a few ice cubes instead of water while grinding. You can also soak the urad dhal in the refrigerator, which helps keep the batter cool while grinding. Avoid adding too much onion, as onion releases moisture and can loosen the batter. Add only a small amount of finely chopped onion. Once you add the onion, mix it in gently and start frying the vadai immediately. Do not leave the onion mixed into the batter for too long, as it will release more water and make the batter softer. The batter should be thick enough to hold its shape. When you scoop it with a wet hand or spoon, it should not run or spread. This thick, light, and fluffy batter is the key to achieving crisp, golden exteriors and soft, tender centres. Medu Vada This recipe makes approximately 10 vadai. Ingredients 300g urad dhal 30g raw rice 1 teaspoon crushed black pepper 1 teaspoon cumin ½ onion, finely chopped A few curry leaves, finely chopped A few coriander leaves, finely chopped 1 green chilli, finely chopped Salt to taste ¼ teaspoon hing Oil, for deep frying Method Soak the urad dhal and raw rice together in enough water for 2 hours. Drain the dhal and rice well. Transfer to a blender and grind to a smooth, thick and fluffy batter. Add a few ice cubes while grinding. Avoid adding too much water. Add only as much water as needed to help the mixture blend, as a thick batter is essential for soft and crispy medu vada. To check the consistency, fill a small bowl with water. Take a small portion of the batter and gently shape it into a ball. Drop it into the water. If the batter is light and fluffy, it should float. If it sinks, the batter may be too heavy or have the wrong consistency. The batter should be thick and light. Transfer the batter to a bowl. Add the crushed pepper, cumin, chopped onion, curry leaves, coriander leaves, green chilli, salt and hing. Mix well until everything is evenly combined. Heat enough oil in a deep kadai over medium heat. There should be enough oil for the vada to float freely while frying. Wet both hands with water. Take a small portion of the batter and gently shape it into a round. Make a hole in the centre using your finger. Carefully slide the shaped vada into the hot oil. Repeat with the remaining batter, making sure not to overcrowd the kadai. Fry the medu vada over medium heat, turning occasionally, until they are golden and crisp on the outside. For a deeper golden colour, increase the heat slightly towards the end and fry for another 1–2 minutes. Remove the medu vada and drain on a kitchen paper-lined plate. Serve hot with coconut chutney and sambar. #meduvada #ulunduvadai #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

#foryou #alord #hashtag #hastags #fyp

#foryou #alord #hashtag #hastags #fyp

Black 🖤 lovers #G63 #G63AMG #AMGG63 #MercedesAMG #MercedesBenz � TikTok For Business +2

Black 🖤 lovers #G63 #G63AMG #AMGG63 #MercedesAMG #MercedesBenz � TikTok For Business +2

#اليوم_الوطني_السعودي_96 #المملكه_العربيه_السعوديه #السعودية #saudiarabia #اكسبلور

#اليوم_الوطني_السعودي_96 #المملكه_العربيه_السعوديه #السعودية #saudiarabia #اكسبلور

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