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@perfectautoaccessories: Powerbank Jump Starter 99800mah🔥 #fyp #fypシ #caraccessories #racun #powerbank #jumpstart #jumpstarter #battery #carjumpstarter

Perfect Car Store
Perfect Car Store
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Region: MY
Thursday 15 June 2023 10:40:27 GMT
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Comments

wasss76
user5067527805934 :
Where do I buy from
2025-02-18 22:50:07
0
gedionlrs
Gedion lrs :
how much
2025-07-24 18:58:15
0
pables_73
Michael M Bessie :
Need one
2025-06-02 13:27:39
0
sgebyepo
jasminenasabahay :
how much
2024-01-03 06:26:58
0
philippine.lcd.ke
philippine lcd key store :
Ok
2023-10-20 14:02:07
0
shareef099gmail.co
shareef :
price
2024-02-23 12:03:03
0
ekeriaedos
Edos :
I need this
2025-06-03 12:44:32
0
imcaptivating
Sash Saiji :
How to charge
2024-09-09 07:44:34
0
user133155837437
Edwin :
Magkno po ito
2025-07-26 09:05:59
0
eduardo.centeno35
Eduardo Centeno :
intersted how much in kd pls.
2025-06-21 15:26:30
0
frigidi.master
frigidi master :
please how can I buy these
2024-08-02 17:20:58
0
keretaaku0
KERETAAKU :
great
2024-05-04 04:01:08
0
fernandomiranda2339
fernandon :
Lo veo increíblemente útil pero cual es el precio.
2023-12-19 22:50:23
0
ndongo.sow60
Ndongo Sow :
ciao
2025-07-08 18:21:08
0
lonely_923
Legend_92 :
qiyməti
2025-07-23 13:00:20
0
koke3534
koke3534 :
precio
2023-11-06 01:06:25
0
thirdysamot
Tom :
hm
2023-07-17 03:10:17
0
angelogirelli5
Angelo Girelli :
quando costa
2025-04-01 14:28:08
0
abdkadr.nbjiki
Abdkadr Nbjiki :
السلام.اخوية
2025-07-11 22:49:35
0
jeremietuo1
jeremietuo1 :
bsr cher frère
2025-05-20 21:04:01
0
che_samihah
CHE SAMIHAH BINTI CHE HARUN :
mohon copy video.tq
2023-10-24 10:05:04
0
mariangela318
Boneca :
Precio
2023-12-23 14:29:22
0
finsplasherswimmer
Fin Splasher Swimmers :
how to order
2023-09-18 20:37:19
0
shakadevirgo85
Shaka de Virgo :
precio y como puedo pedirlo
2024-02-26 15:40:19
0
wilmyrojas5
wilmyrojas5 :
Cómo compro uno
2024-07-08 23:36:39
0
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Dosa with Aloo Masala and Tomato Chutney Ingredients Dosa - 240g (1¼ cups) basmati rice - 125g (¾ cup) urad dal (split black gram) - 80g (½ cup) chana dal (split chickpeas) - 20g (4 tsp) fenugreek seeds - 1 tsp salt Tomato Chutney - 3 tbsp oil - 1 tsp black mustard seeds - 1 tbsp urad dal - 1 tsp cumin seeds - 1 small red onion, diced - 6 cloves garlic, peeled and crushed - 1 thumb-sized piece ginger, peeled and sliced - 2 small green chillies - 12 curry leaves - 4 tomatoes, diced - 1½ tbsp tamarind paste - salt, to taste Aloo Masala (Potato Filling) - 2 tbsp oil - 1 small red onion, diced - 1 tsp cumin seeds - 3 cloves garlic, finely grated - 8 curry leaves, sliced - 2 small green chillies, sliced - 14 cooked baby potatoes, lightly mashed - ½ tsp ground turmeric - salt, to taste Method Make the Dosa Batter: 1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours. 2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours. Prep the Tomato Chutney: 1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly. 2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving. Make the Aloo Masala (Potato Filling): 1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies. 2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature. Prep and Cook the Dosa: 1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream. 2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer. 3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle. 4. Transfer to a plate and serve hot with the tomato chutney. #cooking #india #food #Recipe
Dosa with Aloo Masala and Tomato Chutney Ingredients Dosa - 240g (1¼ cups) basmati rice - 125g (¾ cup) urad dal (split black gram) - 80g (½ cup) chana dal (split chickpeas) - 20g (4 tsp) fenugreek seeds - 1 tsp salt Tomato Chutney - 3 tbsp oil - 1 tsp black mustard seeds - 1 tbsp urad dal - 1 tsp cumin seeds - 1 small red onion, diced - 6 cloves garlic, peeled and crushed - 1 thumb-sized piece ginger, peeled and sliced - 2 small green chillies - 12 curry leaves - 4 tomatoes, diced - 1½ tbsp tamarind paste - salt, to taste Aloo Masala (Potato Filling) - 2 tbsp oil - 1 small red onion, diced - 1 tsp cumin seeds - 3 cloves garlic, finely grated - 8 curry leaves, sliced - 2 small green chillies, sliced - 14 cooked baby potatoes, lightly mashed - ½ tsp ground turmeric - salt, to taste Method Make the Dosa Batter: 1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours. 2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours. Prep the Tomato Chutney: 1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly. 2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving. Make the Aloo Masala (Potato Filling): 1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies. 2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature. Prep and Cook the Dosa: 1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream. 2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer. 3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle. 4. Transfer to a plate and serve hot with the tomato chutney. #cooking #india #food #Recipe
...Bao lâu rồi bạn chưa dạo Sài Gòn vào buổi tối ... #saigon #tphcm #đêm #viewdep
...Bao lâu rồi bạn chưa dạo Sài Gòn vào buổi tối ... #saigon #tphcm #đêm #viewdep

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