@linkin_44: #песняпокайфу#трек#музыкаллявидео#песнидлядуши#г_о_в_р_е_к_о_м_е_н_д_а_ц_и_и_ #

музыка для липсингов
музыка для липсингов
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Region: DE
Sunday 25 October 2026 08:37:19 GMT
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sphinx.ang
ᴀᴄᴄиᴩия👅 :
никитос
2026-10-27 12:46:43
321
yutaokkotsyrika
Yuta :
Это про него
2026-10-29 11:56:33
7
lerko223
勒库 :
как называется песня?
2026-10-25 12:57:17
23
sonn_ka021
☆✨sonn_ka✨☆ :
2026-10-26 22:07:47
8
user68496020772058
Снежана :
Можно название песни пожалуйста
2026-10-29 05:20:35
5
hotell483
丰биллость丰 :
третья
2026-10-25 08:48:39
3
andtohandcombat
🌺ɦɪkɪkomorɪ🌺 :
вторая
2026-10-25 08:44:59
4
evelikssi121
просто ева :
обожаю этот трек
2026-10-29 13:55:24
0
user5555595555
𝕯𝖊𝖆𝖉𝖃𝖎𝖓𝖘𝖎𝖉𝖊 :
первый
2026-10-25 08:40:02
2
spider_0772
завязываю :
5
2026-10-28 00:17:47
0
lileshek812
lovulia🌸 :
Ода, я когда в видео упоминается про Русланчика
2026-10-28 06:50:31
5
user7650888127273
ℭ𝔥𝔯𝔦𝔰𝔱𝔪𝔞𝔰🛐 :
4
2026-10-25 08:54:47
4
alyona1661
🙉🙈🙊 :
https://vt.tiktok.com/ZSgWmMb45/
2026-10-30 11:13:14
0
user8563305696599
𝙽𝚟𝚐@𝚜𝚘𝚗𝚒𝚡𝚜𝚒𝚡🎄❤️‍🔥 :
https://vm.tiktok.com/ZN8U8AcdA/
2026-10-28 11:42:13
1
karhall_offic
Karhall :
2026-10-29 20:43:54
0
women_267
🥢 :
2026-11-04 20:55:47
0
gg_na00
𝓐𝓷𝓪𝓼𝓽𝓪𝓼𝓲𝓪 :
2026-10-25 14:16:27
0
am053791
"aui` :
для ссылок (помогите пожалуйста прогреть акк😭😭)
2026-10-28 03:31:52
0
diwials
diwial :
Чек профиль👉👈
2026-10-26 08:23:51
0
ylia.oom
🫆𝔲𝔩𝔦𝔨𝔞𝔷𝔵𝔵𝔵𝔥🫆 :
@Greek-_-💔
2026-10-26 17:21:32
2
lesa31728
Лёша Коваль :
🥰🥰🥰
2026-10-25 09:04:14
0
dazzzz1__
Дуняя❄️🐍 :
@𝔖𝔥𝔲𝔩𝔢𝔯👾 😂😂😂
2026-10-27 13:21:02
0
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Other Videos

My favourite way to make lamb varuval is low and slow… 3 and a half hours over the smallest flame, with absolutely no water added. And you don’t need kicap to achieve that rich, dark colour! Lamb varuval  Chop -  Ginger: a lot  Garlic: 2 whole  Fresh red chillies: 10  Grind -  Cumin: 1 tbs Fennel: 1 tbs  Coriander: 1 tbs  Lamb: 3 kg (local lamb back leg) Coconut oil  Onions: 10 Chopped ingredients  Curry leaves: a handful  Tomato: 3  5 spice powder: 1 tsp Garam masala: 1 tsp  Turmeric powder: 1 tsp Cumin powder: 1 tsp Fennel powder: 1 tsp Coriander powder: 1 tsp Plain chili powder: 2 tbs Salt: 2 tbs  Vinegar: 50ml Salt: 2 tbs  Garnish -  Black pepper Curry leaves: a handful  Dry chillies  Fried potatoes  Okay the key to making an amazing varuval is to keep your ingredients dry. So fry the onions, chillies, tomatoes etc until all the moisture is gone. This part alone takes 30 minutes.  For years I only get my meats from @alessaminimart. This time I used 3kg local lamb back leg. I like that they send chunky pieces of lamb, usually 2 inch cuts. I honestly don’t like the kutti2 cuts of lamb in curries/peratals etc… Don’t feel the umph of eating meat, you know? I put in all the bigger cuts of bones for 1 hour first. Only then added the boneless meat cuts to cook for 1.5 hours hours coz it cooks faster. After 3 hours of slow cooking, the meat would be fully cooked through and tender. Then use max heat to fry up the lamb. This takes about 30 mins….At this point don’t stir too much otherwise the tender meat will start breaking up. The key is to let it brown on one side for 2-3 mins before stirring it to brown on another side. That’s how you get a rich dark colour without using kicap.  Whatever you do in life, don’t add any water! If you really use the lowest flame, the lamb is going to release all its moisture and cook in its own juices without burning.  Yesterday we hosted my family for an early Deepavali… I would have loved to add a whole bunch of coriander leaves but I would have given my brothers and sister-in-law a panic attack.
My favourite way to make lamb varuval is low and slow… 3 and a half hours over the smallest flame, with absolutely no water added. And you don’t need kicap to achieve that rich, dark colour! Lamb varuval Chop - Ginger: a lot Garlic: 2 whole Fresh red chillies: 10 Grind - Cumin: 1 tbs Fennel: 1 tbs Coriander: 1 tbs Lamb: 3 kg (local lamb back leg) Coconut oil Onions: 10 Chopped ingredients Curry leaves: a handful Tomato: 3 5 spice powder: 1 tsp Garam masala: 1 tsp Turmeric powder: 1 tsp Cumin powder: 1 tsp Fennel powder: 1 tsp Coriander powder: 1 tsp Plain chili powder: 2 tbs Salt: 2 tbs Vinegar: 50ml Salt: 2 tbs Garnish - Black pepper Curry leaves: a handful Dry chillies Fried potatoes Okay the key to making an amazing varuval is to keep your ingredients dry. So fry the onions, chillies, tomatoes etc until all the moisture is gone. This part alone takes 30 minutes. For years I only get my meats from @alessaminimart. This time I used 3kg local lamb back leg. I like that they send chunky pieces of lamb, usually 2 inch cuts. I honestly don’t like the kutti2 cuts of lamb in curries/peratals etc… Don’t feel the umph of eating meat, you know? I put in all the bigger cuts of bones for 1 hour first. Only then added the boneless meat cuts to cook for 1.5 hours hours coz it cooks faster. After 3 hours of slow cooking, the meat would be fully cooked through and tender. Then use max heat to fry up the lamb. This takes about 30 mins….At this point don’t stir too much otherwise the tender meat will start breaking up. The key is to let it brown on one side for 2-3 mins before stirring it to brown on another side. That’s how you get a rich dark colour without using kicap. Whatever you do in life, don’t add any water! If you really use the lowest flame, the lamb is going to release all its moisture and cook in its own juices without burning. Yesterday we hosted my family for an early Deepavali… I would have loved to add a whole bunch of coriander leaves but I would have given my brothers and sister-in-law a panic attack.

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