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@hlinhmeyy_: 😛

Linhmey.
Linhmey.
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Region: KH
Monday 18 May 2026 01:06:08 GMT
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chingjangz
Ching Jang🫨 :
Smooth
2026-05-18 16:53:05
0
nhensomnangsomnan
NHEN SOMNANG :
2026-05-18 06:49:06
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anxing.ly1.83.8
db :
Na ah sinh
2026-05-23 04:40:09
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bro.tet256
Bro Tet :
💖💖💖
2026-05-20 11:32:47
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kongchanthy6
kongchanthy6 :
❤️❤️❤️
2026-05-19 01:35:41
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sambronet
mr net :
🥰🥰🥰
2026-05-18 12:55:26
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okayguy24122008
OvanTin. :
❤️❤️❤️
2026-05-18 01:10:24
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lklklklkl04
👲🏻🐐 :
😍😍😍😍
2026-06-02 06:54:30
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Other Videos

Niamat Best Pashto Song 🎶 #unfreezemyaccount #trending #fullsong #pashtosong #fypシ
Niamat Best Pashto Song 🎶 #unfreezemyaccount #trending #fullsong #pashtosong #fypシ
the food i grew up with • ep 2 - hyderabadi khatti dal & tala hua gosht ingredients: 1 cup toor dal 2 cups water 2–3 green chillies 1 tsp red chilli powder 1/4 tsp turmeric powder salt to taste 3/4 tbsp ginger garlic paste 2 medium tomatoes (or 1 large), chopped 1/4 cup tamarind concentrate cilantro, chopped curry leaves 2–3 green chillies, slit for bagaar: oil 2–3 garlic cloves 3–4 dried red chillies 1 heaped tsp cumin seeds for tala hua gosht: 400g boneless beef or mutton, small cubes 1 tbsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp red chilli powder salt to taste 1.5 cups water 4–5 tbsp oil 1 heaped tsp ginger garlic paste curry leaves green chillies, slit extra red chilli powder cilantro, chopped method: 1. add dal, water, green chillies, red chilli powder, turmeric, salt, ginger garlic paste, and tomatoes to a pot. 2. cook until the dal and tomatoes are completely soft. you can pressure cook for 2 whistles, then simmer for 5–7 minutes. 3. mash the dal until smooth. don’t use a hand blender. 4. add tamarind concentrate. adjust based on how strong your tamarind is, it shouldn’t overpower. 5. add cilantro, curry leaves, and slit green chillies. bring to a boil on high for 3–5 minutes so everything comes together. add water if needed. 6. for the bagaar, heat oil and add garlic, dried red chillies, and cumin seeds. let it splutter and the garlic turn golden. 7. pour this over the dal and mix. finish with more cilantro. 8. for the gosht, pressure cook meat with ginger garlic paste, turmeric, red chilli powder, salt, and water for 2–3 whistles, then simmer 15–20 minutes until tender. 9. cook off any leftover water. 10. in a pan, heat oil, add ginger garlic paste, then add the meat. 11. fry on medium to high until browned and slightly crisp. 12. add curry leaves, slit green chillies, and more chilli powder to taste. finish with cilantro and serve with rice, ghee, and papad #khattidal #hyderabadifood #foodigrewupwith #talahuagosht #indiancooking
the food i grew up with • ep 2 - hyderabadi khatti dal & tala hua gosht ingredients: 1 cup toor dal 2 cups water 2–3 green chillies 1 tsp red chilli powder 1/4 tsp turmeric powder salt to taste 3/4 tbsp ginger garlic paste 2 medium tomatoes (or 1 large), chopped 1/4 cup tamarind concentrate cilantro, chopped curry leaves 2–3 green chillies, slit for bagaar: oil 2–3 garlic cloves 3–4 dried red chillies 1 heaped tsp cumin seeds for tala hua gosht: 400g boneless beef or mutton, small cubes 1 tbsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp red chilli powder salt to taste 1.5 cups water 4–5 tbsp oil 1 heaped tsp ginger garlic paste curry leaves green chillies, slit extra red chilli powder cilantro, chopped method: 1. add dal, water, green chillies, red chilli powder, turmeric, salt, ginger garlic paste, and tomatoes to a pot. 2. cook until the dal and tomatoes are completely soft. you can pressure cook for 2 whistles, then simmer for 5–7 minutes. 3. mash the dal until smooth. don’t use a hand blender. 4. add tamarind concentrate. adjust based on how strong your tamarind is, it shouldn’t overpower. 5. add cilantro, curry leaves, and slit green chillies. bring to a boil on high for 3–5 minutes so everything comes together. add water if needed. 6. for the bagaar, heat oil and add garlic, dried red chillies, and cumin seeds. let it splutter and the garlic turn golden. 7. pour this over the dal and mix. finish with more cilantro. 8. for the gosht, pressure cook meat with ginger garlic paste, turmeric, red chilli powder, salt, and water for 2–3 whistles, then simmer 15–20 minutes until tender. 9. cook off any leftover water. 10. in a pan, heat oil, add ginger garlic paste, then add the meat. 11. fry on medium to high until browned and slightly crisp. 12. add curry leaves, slit green chillies, and more chilli powder to taste. finish with cilantro and serve with rice, ghee, and papad #khattidal #hyderabadifood #foodigrewupwith #talahuagosht #indiancooking
غلاموں کی کوئی زندگی نہیں ہوتی!
غلاموں کی کوئی زندگی نہیں ہوتی!


Voici un fond d’écran islamique que j’aime vraiment. Il évoque tellement d’émotions ! 🙏✨ Parfait pour le mois de Ramadan. Que pensez-vous de ce genre de design ? #viral #wallpaper #islamic_media #Ramadan #fyp
Voici un fond d’écran islamique que j’aime vraiment. Il évoque tellement d’émotions ! 🙏✨ Parfait pour le mois de Ramadan. Que pensez-vous de ce genre de design ? #viral #wallpaper #islamic_media #Ramadan #fyp
العراق وطن والوطن لا يخان 😉🤍🤍#العراق #كاس_العالم #صعب_توصل_بس_مو_مستحيل #ريال_مدريد_عشق_لا_ينتهي #شعب_الصيني_ماله_حل😂😂
العراق وطن والوطن لا يخان 😉🤍🤍#العراق #كاس_العالم #صعب_توصل_بس_مو_مستحيل #ريال_مدريد_عشق_لا_ينتهي #شعب_الصيني_ماله_حل😂😂

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