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#kebabas and #cutlets with #chicken stuffed with #cheese and a #spicy #chicken65 #marinade. Per serving: Calories: 150 kcal Carbs: 1 g Protein: 14 g Fat: 10 g #always #hungry #foodie #joyofeating #hungry_nutritionist
Dum Pukht's Galouti Kebab recipe
Ingredients
1/2 kg minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp kebab chini powder
1 tsp raw papaya paste (helps to tenderize the meat)
1/2 tsp garam masala powder
1 tsp ginger and garlic paste
1/2 tsp saffron (mixed in warm milk)
1 tsp browned onion, paste
1 tsp coriander leaves
1 tsp gram flour (besan)
1 tsp desi ghee
1 tsp gulab jal
A dash of ittar (a natural perfume oil derived from botanical sources)
1 tsp ghee to fry the kebabs
Add to the minced meat, salt, chilly, kebab chini, green papaya paste, garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, gulab jal and a dash of ittar. Buffalo meat exporters
Mix all togethar and very finely. Mixing is a very important part of this recipe.
Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands.
Fry the kebabs. Frozen Meat exporters
Serve hot. Goes best with sheermal or mughlai parantha.
I know its late but I just finished having a really insightful & helpful chat with my sister's BF. Since my sister has been going out with him, we've never really bonded much and tbh its because I never liked him without actually getting a chance to know him (I didn't like him because I'm protective of my sister). But yeah weirdly enough we ended up discussing a lot of things going on in my life and even though some parts were depressing, I feel really good right now after that talk. I guess in a way I've sort of found the brotherly figure I've always wanted to have to talk about certain things I couldn't say to my sister. Plus we got to bitch about how annoying my sister can be hehe but yeah. Thanks Guru Faisal Bhaiyahhhhhhhhh