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@moussa_gang: Djonnn 🤷🏽‍♂️#🇲🇱 #pourtoi #🇬🇭

𝑺𝒖𝒈𝒂𝒓 𝒅𝒂𝒅𝒅𝒚 🧸🤍
𝑺𝒖𝒈𝒂𝒓 𝒅𝒂𝒅𝒅𝒚 🧸🤍
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Region: GH
Friday 21 August 2026 21:27:28 GMT
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laye4pf4
laye4pf4 :
Bbg le meilleur groupe ❤️
2026-08-21 21:37:58
1
oumargang111
gang ✰ :
🫴🏼
2026-08-22 07:31:06
0
laye4pf4
laye4pf4 :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-08-21 21:37:43
1
fbishark82
FBI SHARK90🇲🇱🇧🇫🇫🇷 :
😁😁😁
2026-08-22 05:51:58
0
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Hình như năm nay kinh tế khó khăn nên cuối năm các đơn vị kinh doanh, nhất là ngành dịch vụ muốn tranh thủ trang trí tết sớm để thu hút khách hàng thì phải mọi người ạ. Xưởng bên mình cuối T11 đã bắt đầu kín đơn làm cây mai tế rồi.#caymaigiatrangtri #caymaigia
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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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