@_lfcprods: it was always liverpool. ynwa ❤️ #liverpool #fyp #liverpoolfc #foryou #viral ib: @Theo.afc

footy.prods

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Region: NL

Saturday 31 October 2026 12:15:33 GMT

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Comments

Supernone1 :

I love Liverpool but in the last year I’ve begun to dislike a portion of our fans, the Trent treatment, booing hendo. These are club legends I just don’t get it, please explain why we are treating players like this and I’ll reply 👍

2026-10-31 14:53:38

352

zak :

red till i die🔴

2026-10-31 12:48:25

276

️ :

This club man🥹

2026-10-31 23:31:01

0

Lfc.Tom :

My football club❤️

2026-10-31 12:38:06

77

applejuicewpickles :

I miss jones 🥺

2026-10-31 14:51:46

10

D3xter.Enthusiast :

Forever our club ♾️❤️

2026-10-31 14:53:43

37

Freddie :

Love this club ❤️

2026-10-31 23:14:35

0

Theo.afc :

amazing bro

2026-10-31 14:28:35

2

oli.sees.ghosts :

Don’t feel the same

2026-10-31 21:10:35

1

𝓜𝓾𝓪𝔃 :

YNWA forever in our hearts

2026-10-31 12:37:34

12

małcin :

2026-10-31 16:59:41

2

Mila⁹ :

Forever a red till I die and even after death‼️‼️

2026-10-31 13:52:19

8

Fatuma⋆ :

ynwa always 🐦‍🔥

2026-10-31 17:17:54

4

Filip :

my club

2026-10-31 14:08:27

4

azz1ajce :

2026-10-31 17:14:37

2

￴ ￴ 🪫 :

YNWA 🔴

2026-10-31 13:45:32

2

¥Awbax :

2026-10-31 17:04:26

1

tovzz :

2026-10-31 15:33:48

1

Diablo46 :

Jurtis doesn't play for Liverpool anymore

2026-10-31 15:48:15

3

Eman💫🇬🇭 :

Cold bro

2026-10-31 13:30:51

1

Darmacusbrownthethirdjr🇿🇼 :

The love of my life❤️

2026-10-31 16:09:00

2

tettezftbl :

Beautiful bro

2026-10-31 13:18:41

1

𝔑𝔞𝔢𝔦𝔩💫🇵🇸 :

Yes brooo

2026-10-31 12:17:07

1

ODIN2X :

What a football club ❤️

2026-10-31 19:03:59

1

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Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood

Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood

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