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@phong.lu568: Đi biển đu trend ạ #fyp #viral #trending #biển

Thanh Thanh
Thanh Thanh
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Saturday 20 June 2026 13:08:39 GMT
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vuong.ken9
{*Vuong L*} :
quá trời ngon
2026-06-30 15:24:17
2
hoainamav
Vũ Quý Nam :
Đẹp quá
2026-07-07 04:17:51
0
thiendatto
A THIÊN👆 :
Quá xinh đẹp
2026-06-28 03:24:08
1
user7993380376997
양길승 :
아름다워요
2026-07-07 03:02:39
0
dangkhaland
Đăng Kha :
🥰🥰🥰
2026-06-20 17:25:30
1
71bentre19
🖤🫀 :
🥰
2026-07-08 14:53:06
0
ballica3
Ballica :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-07-07 18:50:01
0
trn.hu.c10
Trần Hữu Đức :
🥰🥰🥰
2026-06-24 08:57:14
0
min.lwin690
Min Lwin :
❤️❤️❤️
2026-07-12 19:20:50
0
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اذا گعدت عشاير وأنتَ موجود حتى الفصل طايح جوه الفراش #الشهيد_ابو_مهدي_المهندس #الحشدالشعبي #قادة_النصر #قاسم_سليماني #ايران
اذا گعدت عشاير وأنتَ موجود حتى الفصل طايح جوه الفراش #الشهيد_ابو_مهدي_المهندس #الحشدالشعبي #قادة_النصر #قاسم_سليماني #ايران
​Entre no meu corpo, seja água, seja fogo 🔥🌊 ​#demonslayer #tanjiro #kimetsunoyaiba #knyedit #jao
​Entre no meu corpo, seja água, seja fogo 🔥🌊 ​#demonslayer #tanjiro #kimetsunoyaiba #knyedit #jao
هەزار جار مردم بۆ ئیشقت تۆ کە هیچ کات تێنەگەیشتی :)🖤 #aiuly @TikTok
هەزار جار مردم بۆ ئیشقت تۆ کە هیچ کات تێنەگەیشتی :)🖤 #aiuly @TikTok
Make this spice mix to rescue even the laziest bowl of rice.   You will need: - 1 cup urad dal - 2 tbsp chana dal - 1 loosely packed cup dried Kashmiri chillies - 5 small cubes of solid hing, about 1 cm each (asafoetida) - 2½ cups freshly grated coconut - 1 cup curry leaves - 3 tbsp jaggery powder - 1-inch piece of dry tamarind, cut small - 1 tbsp salt, plus more to taste - 2 tsp gingelly oil Method: Heat 1 tsp gingelly oil in a pan. Roast the hing until it swells on all sides and becomes soft enough to crush with a spoon. Add the dried chillies and roast until crisp and fragrant, without letting them blacken. Transfer everything to a plate and leave it to cool. In the same pan, heat another teaspoon of gingelly oil. Roast the urad dal and chana dal until the urad dal turns a deep rust-brown. Set aside to cool. Now roast the coconut and curry leaves over medium heat, stirring continuously. Coconut can go from golden to burnt very quickly, so stay close. Once evenly brown, set it aside and let everything cool completely. Grind the hing and chillies first, until you have a bright-red powder. Transfer it to a large container. Next, grind the roasted lentils with 1 tbsp salt and a little of the chilli powder. Add this to the same container. Finally, add the coconut and curry leaves to the mixie with the tamarind, jaggery and a spoonful of the ground lentils. The lentil powder absorbs some of the oil released by the coconut and helps the mixture remain dry. Pulse only once or twice, we want a coarse, grainy texture, not a fine powder. Mix all three ground mixtures thoroughly. Taste and adjust the salt or jaggery before storing it in a clean, dry jar. 🌶️ Best eaten with rice and dal or curd rice. It goes great with dosas and idlis as well. #Recipe #keralacooking #keralafood #southindianfood #indianfood
Make this spice mix to rescue even the laziest bowl of rice.   You will need: - 1 cup urad dal - 2 tbsp chana dal - 1 loosely packed cup dried Kashmiri chillies - 5 small cubes of solid hing, about 1 cm each (asafoetida) - 2½ cups freshly grated coconut - 1 cup curry leaves - 3 tbsp jaggery powder - 1-inch piece of dry tamarind, cut small - 1 tbsp salt, plus more to taste - 2 tsp gingelly oil Method: Heat 1 tsp gingelly oil in a pan. Roast the hing until it swells on all sides and becomes soft enough to crush with a spoon. Add the dried chillies and roast until crisp and fragrant, without letting them blacken. Transfer everything to a plate and leave it to cool. In the same pan, heat another teaspoon of gingelly oil. Roast the urad dal and chana dal until the urad dal turns a deep rust-brown. Set aside to cool. Now roast the coconut and curry leaves over medium heat, stirring continuously. Coconut can go from golden to burnt very quickly, so stay close. Once evenly brown, set it aside and let everything cool completely. Grind the hing and chillies first, until you have a bright-red powder. Transfer it to a large container. Next, grind the roasted lentils with 1 tbsp salt and a little of the chilli powder. Add this to the same container. Finally, add the coconut and curry leaves to the mixie with the tamarind, jaggery and a spoonful of the ground lentils. The lentil powder absorbs some of the oil released by the coconut and helps the mixture remain dry. Pulse only once or twice, we want a coarse, grainy texture, not a fine powder. Mix all three ground mixtures thoroughly. Taste and adjust the salt or jaggery before storing it in a clean, dry jar. 🌶️ Best eaten with rice and dal or curd rice. It goes great with dosas and idlis as well. #Recipe #keralacooking #keralafood #southindianfood #indianfood


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