@belezaradiant1: 🌺Maddy Perez💗 #maddyperez #euphoria #netflix #tiktok #belezaradiante #autoestima #autoconfiança #metida #nojentinho #girly #itgirl #autoestima #explore #fypシ #fypシ゚viral #foryou

belezaradiante
belezaradiante
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Saturday 16 December 2023 17:00:26 GMT
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dyuedhh9tr61
dyuedhh9tr61 :
o q é ser metida?
2025-03-06 18:08:06
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leeticia_sa
💋 :
qual o nome da música??
2024-06-25 22:24:44
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_.blessed7_
_.blessed7_ :
@.
2025-03-21 04:13:13
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Maru Bhajiya + Chutney 🥔 🍅 🌶️  So often we struggle to find the origins of a dish but this iconic snack has a story of migration, invention, & adaptation, just as many of our families do.  If you’d like a printable recipe, comment “Kenya” and I’ll send you a direct link, otherwise here’s what you need to make it: for the bhajiya gather // 2 large white potatoes; cut into ⅛ inch thin disks  1 tbsn grated ginger ¼ cup chickpea flour/besan 1 tbsn chopped green chilies 1 tsp haldi/turmeric powder 3 tbsn chopped cilantro 2 tbsn rice flour; finely ground 1½ tsp salt; adjust to taste 1 tsp paprika or deghi mirch(optional, I really love the sweet smokiness this lends and the hint of color) neutral oil to fry make // Wash and thinly slice the potatoes using a mandolin or sharp knife, no more than ⅛ inch thick. Pat dry the potatoes and spread out on a large plate. In a bowl mix the salt, ginger, chillies, chili powder, turmeric, ajwain, cilantro, besan and rice flour. Spread on all the potatoes, front and back. Let rest for 15 minutes. As the potatoes rest their waters will release and there will be enough moisture that will help to form a thin coating enough for the batter to stick. Heat oil in a kadai and carefully add slice by slice to the hot oil. Fry until the bhajias are crispy and golden, turning in between using a slotted spoon. Place hot fried bhajiyas on a paper towel to soak up and excess oil.  for the chutney gather // 1/2 cup cucumber; chopped 1/2 cup tomatoes; chopped  1/3 cup carrots; chopped 3 tbsp cilantro; leaves + stalks; chopped 2 green chilies; chopped 1 tbsp lemon juice 1 tsp ginger; grated  1/2 tsp sugar 1/4 tsp jeera powder 1 tsp salt; adjust to taste make // In a blender, pulse all the ingredients to a salsa/rough chutney. Chill in an airtight container until ready to use.
Maru Bhajiya + Chutney 🥔 🍅 🌶️ So often we struggle to find the origins of a dish but this iconic snack has a story of migration, invention, & adaptation, just as many of our families do. If you’d like a printable recipe, comment “Kenya” and I’ll send you a direct link, otherwise here’s what you need to make it: for the bhajiya gather // 2 large white potatoes; cut into ⅛ inch thin disks 1 tbsn grated ginger ¼ cup chickpea flour/besan 1 tbsn chopped green chilies 1 tsp haldi/turmeric powder 3 tbsn chopped cilantro 2 tbsn rice flour; finely ground 1½ tsp salt; adjust to taste 1 tsp paprika or deghi mirch(optional, I really love the sweet smokiness this lends and the hint of color) neutral oil to fry make // Wash and thinly slice the potatoes using a mandolin or sharp knife, no more than ⅛ inch thick. Pat dry the potatoes and spread out on a large plate. In a bowl mix the salt, ginger, chillies, chili powder, turmeric, ajwain, cilantro, besan and rice flour. Spread on all the potatoes, front and back. Let rest for 15 minutes. As the potatoes rest their waters will release and there will be enough moisture that will help to form a thin coating enough for the batter to stick. Heat oil in a kadai and carefully add slice by slice to the hot oil. Fry until the bhajias are crispy and golden, turning in between using a slotted spoon. Place hot fried bhajiyas on a paper towel to soak up and excess oil. for the chutney gather // 1/2 cup cucumber; chopped 1/2 cup tomatoes; chopped 1/3 cup carrots; chopped 3 tbsp cilantro; leaves + stalks; chopped 2 green chilies; chopped 1 tbsp lemon juice 1 tsp ginger; grated 1/2 tsp sugar 1/4 tsp jeera powder 1 tsp salt; adjust to taste make // In a blender, pulse all the ingredients to a salsa/rough chutney. Chill in an airtight container until ready to use.

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