@prqyyen: #xyzbca #r6#vigil#trending

𝘗𝘳𝘲𝘺𝘺𝘦𝘯
𝘗𝘳𝘲𝘺𝘺𝘦𝘯
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Monday 03 August 2026 23:44:24 GMT
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naam.rai
Naam Rai✝️ :
I reinforce as vigil🤌🤌🤌
2026-08-23 04:21:28
6
adan.chavez141
Adan Chavez :
action speak louder then words
2026-08-20 23:46:31
28
jcole02100
💤 :
“actions speak louder than words.”
2026-08-22 23:47:31
7
kingston6251
𝖓𝖔𝖗𝖙𝖍𝖊𝖗𝖓. :
cant repost js know I was here
2026-08-08 00:40:36
11
wifis4eleton_fan
wifis4eleton_fan :
I use nokk alot
2026-08-17 22:51:46
4
truck_guy2023
￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴￴￴￴￴ ￴ ￴ ￴ :
2026-09-06 04:41:16
1
clipsbyegirl0
Clipz by daddy😛😱 :
2026-08-20 04:33:43
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charlesb977
🤫 :
2026-09-07 04:56:44
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wsm.stan_
stan🎧 :
Rs gng
2026-08-30 21:32:00
1
icecreamuncer_0
icecreamuncer_0 :
2026-08-24 03:28:46
1
darey2cold
Ignited Dorito :
2026-08-20 13:06:50
2
ykmatthew_abbott
I hate myself :
Real
2026-08-13 00:09:24
1
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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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