Instagram story viewer> @bruno_buarque> Post
Bruno Buarque(bruno_buarque)'s profile avatar

Bruno Buarque

@bruno_buarque

a year ago
Download
20
Posted On: June 24th 2025, 08:57 pm
Veneza ❤️
#Veneza #Venezia #ItalyVibes
Comments (20)
lua.luannavieira 8 days ago

lua.luannavieira

❤️

brun__aesthetic a year ago

brun__aesthetic

👏👏

brenovilaca a year ago

brenovilaca

Ma che bello!!!!

eduazevedooficial a year ago

eduazevedooficial

Estilo, sofisticação e beleza! Nós temos 🌟❤️👏🏼

luis.turci a year ago

luis.turci

❤️❤️❤️

leotramontin1 a year ago

leotramontin1

👏👏

katregi a year ago

katregi

📸❤️

jessicadesilva18 a year ago

jessicadesilva18

Olhei o vídeo e perdi completamente o interesse pela cidade, só via esse amigo lindoooooooooooooo❤️❤️❤️

amwanyojoycemary a year ago

amwanyojoycemary

Hello

mattybraga a year ago

mattybraga

👏👏

livialcarvalho a year ago

livialcarvalho

Chiquérrimo

suellen.bonfim a year ago

suellen.bonfim

Maravilhosoooo👏👏

Load More

More posts

what a weekend!
Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
أكتر حاجة بتفرحني لما أشوف اتنين بيراعوا مشاعر بعض حتى في أبسط الحاجات، ودي من أجمل معاني المودة والرحمة. ❤️✨☺️
Lowest rise
Self-described “border security Democrat” James Talarico is ready to cross the aisle and work directly with Donald Trump to fix the border. Speaking with Erin Burnett, the newly elected Texas Senator emphasized that community protection beats partisan gridlock: “I think there’s an opportunity here to finally pass comprehensive immigration reform to secure our border... I will work with anyone to get it done.”
Not your usual sleepover 😜🎀💅🏻 @nailinittt #fyp #reels #explore #trending #explorepage
back to up