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sydney

@sydney.arbitman

4 months ago
Photo by sydney on July 04, 2026.
Photo by sydney on July 04, 2026.
Photo by sydney on July 04, 2026.
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Posted On: July 4th 2026, 07:24 pm
happy 4th… from london? 🇺🇸🇬🇧
Comments (11)
jaclynteitelbaum 4 months ago

jaclynteitelbaum

Send me dress linkkkk!

jaclynteitelbaum 4 months ago

jaclynteitelbaum

Gorg

nadiaafioravanti 4 months ago

nadiaafioravanti

Syd I’m living for your posts stop 😍

mariacatshap 4 months ago

mariacatshap

so beautiful!! ❤️

jackie.shapson 4 months ago

jackie.shapson

Beautiful 😍😍😍

tay.elizabeth 4 months ago

tay.elizabeth

😍🤩

tay.elizabeth 4 months ago

tay.elizabeth

the prettiest girl

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US President Donald Trump acknowledged that the war in Iran played a role in Republican losses in the midterm elections, as Democrats prepare to take control of both the US House and Senate and challenge his legislative agenda. 🔗 Full coverage at our link in bio
Gracias 💅🏾😌 mi abs fr showin up 😭🫰 #instagram #trending #explore #viralreels #abs
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.
Playing dress up 🪽🛟🩵🧡
For Halloween I am a hot girl 🤗💅
All you hateful Africans...come outside...we just wanna talk!!!
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