@nguyenphuonghong68: Lưng váy xinh #nguyenphuonghong #vaynguquyenru #vayngulua

Nguyễn Phương Hồng
Nguyễn Phương Hồng
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Wednesday 30 July 2025 05:40:15 GMT
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EP 2: Red Chori Curry/Saak 🥘 - GUJARATI 101 @Your Gujrati Mum, Food & Drink  #adzuki #adzukibean #redchori #lentils #lentilcurry #lentilrecipe #beanscurry #redbeancurry #redbeans #indiancurry #indianrecipes #gujaratirecipe #gujaratifood #gujju #gujarati  INGREDIENTS: 6 Handfuls of Adzuki Beans/ Chori Beans 40ml Cooking Oil 1 Tsp Mustard Seeds 1 Tsp Jeera 1/2 Tsp Asafoetida/Hing 1 Dried Chilli 2 White Onions, diced 1 Tbsp Garlic, minced 1 Tbsp Ginger, minced 1 Tbsp Tomato Paste 100ml Tomato Can Pulp, blended 1 Tsp Red Chilli Powder 1 Tsp Turmeric 1 Tsp Cumin 1 Tsp Salt Chopped Coriander  METHOD: 1. Either use pre-soaked Adzuki beans from a can or soak fresh adzuki beans over night in cold water. Drain and transfer over to a pressure cooker adding enough fresh water to cover until the top along with 1 Tbsp Salt. Pressure cook for 20 minutes or boil for 45 mins until you’re able to squish the bean. 2. For the tarka, heat oil adding mustard seeds. Once they start to pop add in the jeera, hint and dried chilli. Let them simmer for 2-3 minutes on low heat.  3. Then add in the chopped onion and allow them to cook until they start to brown. Go in my adding garlic and ginger along with tomato paste, tomato pulp, turmeric, cumin, red chilli powder and salt. Mix that really well and allow that simmer for 5 minutes.  4. Transfer the adzuki beans back in mixing that well and cover over low heat for a further 5 minutes. 5. Garnish with fresh coriander and pair with either rotli, naan or rice.
EP 2: Red Chori Curry/Saak 🥘 - GUJARATI 101 @Your Gujrati Mum, Food & Drink #adzuki #adzukibean #redchori #lentils #lentilcurry #lentilrecipe #beanscurry #redbeancurry #redbeans #indiancurry #indianrecipes #gujaratirecipe #gujaratifood #gujju #gujarati INGREDIENTS: 6 Handfuls of Adzuki Beans/ Chori Beans 40ml Cooking Oil 1 Tsp Mustard Seeds 1 Tsp Jeera 1/2 Tsp Asafoetida/Hing 1 Dried Chilli 2 White Onions, diced 1 Tbsp Garlic, minced 1 Tbsp Ginger, minced 1 Tbsp Tomato Paste 100ml Tomato Can Pulp, blended 1 Tsp Red Chilli Powder 1 Tsp Turmeric 1 Tsp Cumin 1 Tsp Salt Chopped Coriander METHOD: 1. Either use pre-soaked Adzuki beans from a can or soak fresh adzuki beans over night in cold water. Drain and transfer over to a pressure cooker adding enough fresh water to cover until the top along with 1 Tbsp Salt. Pressure cook for 20 minutes or boil for 45 mins until you’re able to squish the bean. 2. For the tarka, heat oil adding mustard seeds. Once they start to pop add in the jeera, hint and dried chilli. Let them simmer for 2-3 minutes on low heat. 3. Then add in the chopped onion and allow them to cook until they start to brown. Go in my adding garlic and ginger along with tomato paste, tomato pulp, turmeric, cumin, red chilli powder and salt. Mix that really well and allow that simmer for 5 minutes. 4. Transfer the adzuki beans back in mixing that well and cover over low heat for a further 5 minutes. 5. Garnish with fresh coriander and pair with either rotli, naan or rice.

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