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@jazz_napapach: ถ้าคุณถูกบอกเลิกทุกเดือนนั่นหมายความว่า.. ผู้ชายคนนั้นไม่ให้เกียรติ​คุณ... #ถ้าคุณมีเงินเดือนทุกเดือนเเล้วถูกบอกเลิกทุกเดือนนั่นหมายความว่า.........

JazzNapapach
JazzNapapach
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Wednesday 27 May 2026 01:15:02 GMT
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A flavorful South Indian meal featuring tangy lemon sevai, creamy coconut chutney, and spicy roasted potatoes. Ingredients: - 200g rice sevai (rice noodles) - 2 lemons (juice) - 1 tsp turmeric powder - 1 tsp mustard seeds - 2 dried red chilies - 10-12 curry leaves - 2 tbsp oil - Salt to taste - For Coconut Chutney: - 1 cup grated coconut - 1/2 cup roasted chana dal (gram) - 2 green chilies - 1 small piece of ginger - Salt to taste - Water as needed - For Spicy Potato Roast: - 2 medium potatoes, diced - 2 tbsp oil - 1 tsp mustard seeds - 1 tsp cumin seeds - 1/2 tsp turmeric powder - 1 tsp red chili powder - Salt to taste - Curry leaves Instructions: 1. Prepare the lemon sevai: Cook the rice sevai in boiling water for 2-3 minutes until soft. Drain and set aside. 2. In a pan, heat 1 tbsp oil. Add mustard seeds, dried red chilies, curry leaves, and turmeric powder. Sauté for a minute. 3. Add cooked sevai and salt, mix well. Turn off heat and add lemon juice. Mix thoroughly and set aside. 4. Make coconut chutney: In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, salt, and a little water. Blend into a smooth chutney. 5. Prepare spicy potato roast: Heat 2 tbsp oil in a pan. Add mustard seeds and cumin seeds; when they splutter, add diced potatoes. 6. Add turmeric, red chili powder, salt, and curry leaves. Cover and cook on medium heat until potatoes are crispy and cooked through. 7. Serve the lemon sevai with coconut chutney and spicy potato roast on the side. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A flavorful South Indian meal featuring tangy lemon sevai, creamy coconut chutney, and spicy roasted potatoes. Ingredients: - 200g rice sevai (rice noodles) - 2 lemons (juice) - 1 tsp turmeric powder - 1 tsp mustard seeds - 2 dried red chilies - 10-12 curry leaves - 2 tbsp oil - Salt to taste - For Coconut Chutney: - 1 cup grated coconut - 1/2 cup roasted chana dal (gram) - 2 green chilies - 1 small piece of ginger - Salt to taste - Water as needed - For Spicy Potato Roast: - 2 medium potatoes, diced - 2 tbsp oil - 1 tsp mustard seeds - 1 tsp cumin seeds - 1/2 tsp turmeric powder - 1 tsp red chili powder - Salt to taste - Curry leaves Instructions: 1. Prepare the lemon sevai: Cook the rice sevai in boiling water for 2-3 minutes until soft. Drain and set aside. 2. In a pan, heat 1 tbsp oil. Add mustard seeds, dried red chilies, curry leaves, and turmeric powder. Sauté for a minute. 3. Add cooked sevai and salt, mix well. Turn off heat and add lemon juice. Mix thoroughly and set aside. 4. Make coconut chutney: In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, salt, and a little water. Blend into a smooth chutney. 5. Prepare spicy potato roast: Heat 2 tbsp oil in a pan. Add mustard seeds and cumin seeds; when they splutter, add diced potatoes. 6. Add turmeric, red chili powder, salt, and curry leaves. Cover and cook on medium heat until potatoes are crispy and cooked through. 7. Serve the lemon sevai with coconut chutney and spicy potato roast on the side. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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