@dey_biker: DEN TODO SIEMPRE! #fyp

DEY 🥷🏼🔥

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Thursday 28 May 2026 01:44:06 GMT

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G.T 502 🍀 de sofi😍 :

Siempre resuelvo 😎

2026-05-30 15:45:12

1

𓊈𒆜🅵🅻🅰🅺🅷🅸🆃🅾𒆜𓊉 :

LITERAL

2026-05-28 22:54:30

5

Javier :

awuevooo execelente frase

2026-05-29 05:47:05

1

𝕮𝖗𝖎𝖘𝖙𝖎𝖆𝖓⚡ :

2026-05-28 21:50:54

3

KivelMusic :

Vamo esa raider!!

2026-06-01 21:38:30

0

ttaker :

nombre la miusickkkkkkkkk?

2026-05-31 03:58:25

1

Lili Lopez :

así es mijo ❤️

2026-05-31 16:22:57

0

VLADY :

Con toda la actitud 😌

2026-05-30 13:42:54

0

Rocio de la Cruz :

por eso te admiro hijo y eres mi orgullo te amo

2026-05-31 11:36:09

0

L'c Perez :

Jsjsjsjs facto 💪

2026-05-30 14:09:05

0

Walid Ayadi :

Jajajajja😅

2026-05-30 17:03:24

0

Roni :

como se llama la canción?

2026-05-31 02:53:51

0

RIVVERRR :

es mi manera de ser

2026-05-30 14:09:00

0

Cukiii ⚡ :

idolo

2026-05-29 22:59:26

0

🏍🏍⚡️⚡️🔥 :

excelente compa 👍

2026-05-30 00:47:20

0

Emerson Henry :

😂😂😂😂😂 ok nena 😎

2026-05-30 12:55:48

0

Zulma Carmago :

exelente

2026-05-30 00:24:17

0

Jeffer :

pero que es lo que hace

2026-06-04 18:35:05

0

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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

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