@halimo9128: #quraacdaan quraac wey dhaaftay soo tijaabi adigana

halimo9128

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Tuesday 21 July 2026 16:59:07 GMT

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Yaska :

MashaAllaah Allaha thank you qaali

2026-07-22 18:11:42

1

Uma Ismail 😘 :

Mashalah thanks 🙏 wan so tijabina inshalh

2026-07-21 22:40:17

0

nmco cabdee xasen :

2026-07-22 17:52:14

1

Alhamdulillaah100 :

Thnk U for shering keep Goin Sister qalia ❤️

2026-07-21 17:47:27

1

balqisoiskufilan43 :

Mahsanid abayo🙏🥰🥰

2026-07-22 06:38:53

1

Hamda :

Barad maku darikarna qaali

2026-07-22 17:54:32

0

Umu Aamina :

Masha alaah abayo 😍🥰

2026-07-22 07:45:32

1

maanka dhiilow❤️💥 :

2026-07-22 11:21:31

1

umu Suleyman 123 :

mahadsanid

2026-07-23 10:52:52

0

Fantastic Fatha :

2026-07-22 13:35:05

0

xikmo :

wll ilme yar oo sanad jira oo cano cabin mxn siya

2026-07-22 21:48:41

0

Ina Hanaf🇬🇧 :

2026-07-21 22:20:04

0

. :

Shukran

2026-07-21 20:02:13

0

Sucdi Queen :

Mhdsanid abyo🥰

2026-07-22 07:27:53

1

fadumocadaaladiyo :

Masha Allah qurux

2026-07-22 11:53:22

0

maanka dhiilow❤️💥 :

💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖

2026-07-22 11:21:30

1

Amiish♡ :

❤️❤️❤️

2026-07-22 09:22:00

1

fartundiamond1 :

❤️❤️

2026-07-22 12:33:18

1

Noora Said461 :

🥰🥰🥰

2026-07-22 11:54:56

0

Nurto MM :

🥰🥰🥰

2026-07-22 14:37:28

0

Qalanjo cumar :

😂😂😂

2026-07-22 00:04:47

0

Amiira Qali 🧕♒️ :

🥰🥰🥰

2026-07-21 17:27:53

1

Rose 🌹 🇩🇯 🇨🇵 :

🥰🥰🥰

2026-07-21 23:24:49

0

Cuddoon :

❤️❤️❤️

2026-07-21 21:04:22

0

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Spicy Tamil-style chicken curry served with fragrant steamed rice and crispy okra stir-fry. Ingredients: - 500g chicken, cut into pieces - 2 tablespoons sesame oil or vegetable oil - 1 large onion, finely chopped - 2 tomatoes, chopped - 2 tablespoons Chettinad spice powder - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon tamarind paste - 3 cups water - Salt to taste - 2 cups jasmine rice - 1.5 cups water (for rice) - 200g okra, washed and sliced - 1 tablespoon oil - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 green chili, sliced - Salt to taste Instructions: 1. Cook the jasmine rice with 1.5 cups of water until fluffy and set aside. 2. In a pot, heat sesame oil over medium heat. Add mustard seeds and cumin seeds. When they splutter, add chopped onions and sauté until translucent. 3. Add chopped tomatoes, turmeric, red chili powder, Chettinad spice powder, and salt. Cook until oil separates from the masala. 4. Add chicken pieces and tamarind paste. Mix well, cook for 5 minutes. 5. Pour in water, cover, and simmer on low heat until chicken is tender and gravy thickens, about 30 minutes. 6. Meanwhile, prepare vendakkai poriyal: Heat oil in a pan, add mustard seeds, cumin seeds, and a pinch of hing. 7. Add sliced okra and sliced green chili, sauté for 10 minutes until okra is cooked and slightly crispy. Season with salt. 8. Serve the hot chicken kuzhambu over steamed rice, accompanied by vendakkai poriyal. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Spicy Tamil-style chicken curry served with fragrant steamed rice and crispy okra stir-fry. Ingredients: - 500g chicken, cut into pieces - 2 tablespoons sesame oil or vegetable oil - 1 large onion, finely chopped - 2 tomatoes, chopped - 2 tablespoons Chettinad spice powder - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon tamarind paste - 3 cups water - Salt to taste - 2 cups jasmine rice - 1.5 cups water (for rice) - 200g okra, washed and sliced - 1 tablespoon oil - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 green chili, sliced - Salt to taste Instructions: 1. Cook the jasmine rice with 1.5 cups of water until fluffy and set aside. 2. In a pot, heat sesame oil over medium heat. Add mustard seeds and cumin seeds. When they splutter, add chopped onions and sauté until translucent. 3. Add chopped tomatoes, turmeric, red chili powder, Chettinad spice powder, and salt. Cook until oil separates from the masala. 4. Add chicken pieces and tamarind paste. Mix well, cook for 5 minutes. 5. Pour in water, cover, and simmer on low heat until chicken is tender and gravy thickens, about 30 minutes. 6. Meanwhile, prepare vendakkai poriyal: Heat oil in a pan, add mustard seeds, cumin seeds, and a pinch of hing. 7. Add sliced okra and sliced green chili, sauté for 10 minutes until okra is cooked and slightly crispy. Season with salt. 8. Serve the hot chicken kuzhambu over steamed rice, accompanied by vendakkai poriyal. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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