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@tieu_ny:

Tiểu Ny (Thiên Trang)
Tiểu Ny (Thiên Trang)
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Friday 23 October 2026 13:11:28 GMT
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hasankhan22101996z
✏️✏️HasAn KhAn✏️✏️ :
hi
2026-10-23 19:33:49
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tun.tun1757
tun tun :
2026-10-24 06:29:47
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som90651
som :
2026-10-23 20:52:36
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antonio.vasguez2
Antonio Vasguez :
@❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-10-24 22:18:11
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#pourtoi #cotedivoire🇨🇮225 #gbairaidosé😂😎 #buzz
#pourtoi #cotedivoire🇨🇮225 #gbairaidosé😂😎 #buzz
This year has flown by 🤯 @Tk #67 #meme #taylenkinney #2026
This year has flown by 🤯 @Tk #67 #meme #taylenkinney #2026
Me la estoy rifando… Ig: pepeegarcia_ #humor #madre #regaño #hermano #fyp
Me la estoy rifando… Ig: pepeegarcia_ #humor #madre #regaño #hermano #fyp
Cut off negative people from your life. Protect your peace, guard your energy, and surround yourself with people who encourage your growth. You are not obligated to keep people around simply because you have known them for a long time. Sometimes, walking away is an act of self-respect. Choose peace over unnecessary drama. Choose growth over negativity. Choose yourself. #ProtectYourPeace #SelfRespect #PersonalGrowth #PositiveEnergy #NextLevelLife
Cut off negative people from your life. Protect your peace, guard your energy, and surround yourself with people who encourage your growth. You are not obligated to keep people around simply because you have known them for a long time. Sometimes, walking away is an act of self-respect. Choose peace over unnecessary drama. Choose growth over negativity. Choose yourself. #ProtectYourPeace #SelfRespect #PersonalGrowth #PositiveEnergy #NextLevelLife
ramadan mubarak! @Ismat shares a papdi chaat recipe, her family’s way ❤️ Ingredients 500g dried chickpeas, soaked overnight in water + 1 tsp baking soda, drained 1 tsp red chili powder 1 tsp turmeric powder 1 tsp salt, plus more to taste 2 large potatoes, boiled and chopped into small cubes 1 medium red onion, finely diced, soaked in water and drained 1 medium vine-ripened tomato, finely diced 1 tsp cumin powder, toasted 2 tbsp natural yogurt (Greek yogurt) ⅓ cup water Chaat papdi/bhel puri - your crunch of choice, to taste 2 tablespoons imli sauce/tamarind sauce (store bought), for drizzling on top 2 tbsp coriander chutney (store bought), for drizzling on top ½-1 teaspoon chaat masala 1 bunch fresh coriander, chopped, to serve Fresh green chilies, finely chopped, to serve Method 1. Start one day ahead: prepare the dried chickpeas one day before by covering in water and 1 tsp of baking powder. Soak overnight. 2. The next day, drain and boil the chickpeas with water (just covering), red chili powder, turmeric powder and salt, until just soft, for 20-30 minutes. Skim the top as you go. The water should evaporate by the time the chickpeas are fully cooked, if not, drain and set aside. 3. In a large mixing bowl, place the potatoes, chickpeas, onion, tomato, coriander and roasted cumin powder. Using a spatula, gently fold until everything is evenly mixed. Season to taste with salt. 4. In a small bowl, mix the yogurt and water together. Set aside. 5. Time to assemble: decant the spiced chickpeas mixture onto a serving dish and just before serving, add the crunchies: chaat papdi/ bhel puri. Add as much as you like, I prefer a heavy crunch factor so about 1 cup. 6. Top with a drizzle of the yogurt sauce, tamarind sauce and mint chutney. 7. Garnish with a sprinkle of chaat masala, fresh coriander and green chili.
ramadan mubarak! @Ismat shares a papdi chaat recipe, her family’s way ❤️ Ingredients 500g dried chickpeas, soaked overnight in water + 1 tsp baking soda, drained 1 tsp red chili powder 1 tsp turmeric powder 1 tsp salt, plus more to taste 2 large potatoes, boiled and chopped into small cubes 1 medium red onion, finely diced, soaked in water and drained 1 medium vine-ripened tomato, finely diced 1 tsp cumin powder, toasted 2 tbsp natural yogurt (Greek yogurt) ⅓ cup water Chaat papdi/bhel puri - your crunch of choice, to taste 2 tablespoons imli sauce/tamarind sauce (store bought), for drizzling on top 2 tbsp coriander chutney (store bought), for drizzling on top ½-1 teaspoon chaat masala 1 bunch fresh coriander, chopped, to serve Fresh green chilies, finely chopped, to serve Method 1. Start one day ahead: prepare the dried chickpeas one day before by covering in water and 1 tsp of baking powder. Soak overnight. 2. The next day, drain and boil the chickpeas with water (just covering), red chili powder, turmeric powder and salt, until just soft, for 20-30 minutes. Skim the top as you go. The water should evaporate by the time the chickpeas are fully cooked, if not, drain and set aside. 3. In a large mixing bowl, place the potatoes, chickpeas, onion, tomato, coriander and roasted cumin powder. Using a spatula, gently fold until everything is evenly mixed. Season to taste with salt. 4. In a small bowl, mix the yogurt and water together. Set aside. 5. Time to assemble: decant the spiced chickpeas mixture onto a serving dish and just before serving, add the crunchies: chaat papdi/ bhel puri. Add as much as you like, I prefer a heavy crunch factor so about 1 cup. 6. Top with a drizzle of the yogurt sauce, tamarind sauce and mint chutney. 7. Garnish with a sprinkle of chaat masala, fresh coriander and green chili.

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