Home Actress Sameera Reddy HD Instagram Photos and Wallpapers November 2021 Sameera Reddy Instagram - 1.2.3.. Happy Beelalee😂🪔😍 from us to you ! ✨ #happydiwali #naughtynyra #messymama ❤️

Sameera Reddy Instagram – 1.2.3.. Happy Beelalee😂🪔😍 from us to you ! ✨ #happydiwali #naughtynyra #messymama ❤️

Sameera Reddy Instagram - 1.2.3.. Happy Beelalee😂🪔😍 from us to you ! ✨ #happydiwali #naughtynyra #messymama ❤️

Sameera Reddy Instagram – 1.2.3.. Happy Beelalee😂🪔😍 from us to you ! ✨ #happydiwali #naughtynyra #messymama ❤️ | Posted on 04/Nov/2021 16:27:36

Sameera Reddy Instagram – Welcoming Goddess Laxmi🪔 so much gratitude for family & health! Wishing you and your loved ones a very Happy Diwali 🙏🏼🪔 #happydiwali #happyhans #naughtynyra #blessed #laxmipuja #aboutlastnight ✨
Sameera Reddy Instagram – This Diwali is extra special with my Mama Niki joining Messy Mama & Sassy Saasu 🪔 we’ve made our Faral ( we shared the recipe last Diwali ) this year we’re sharing the DahiPoha and Kala Vatana with you ! 🪔 Dahi Poha🪔 1 kg organic, thick poha. Not the supermarket type, more the corner grocer type. 1 kg dahi 100 gms ground ginger 4-5 green chillies ground fine Salt. This cooling, yummy dish needs no cooking. Take half the dahi, add two glasses of water and turn it into thin chaas. To this add half the ginger and half the chilli paste. Salt to taste. Add the poha, mix well and put aside in the fridge. After about two hours, just before serving, add the remaining curd, ginger and chilli paste and stir well. Garnish with chopped coriander and a pinch of red chilly powder for effect. Voila! One of the most cooling delicious dishes made. Kala Vatana🪔 This is a variety of dried peas. Dark green nearly black. It is a very simple pulse also not found everywhere. I generally soak this for almost 20-24 hours as it is slightly difficult to cook. 1 kg black peas. 4 tablespoons of oil 4 tablespoons of mustard seeds 1 tablespoon of hing 5-7 slit green chillies 10-12 pieces of curry leaves Grind 1 coconut, 6 tablespoons of black pepper, 10 tablespoons of whole dhaniya and a two inch ball of tamarind. If you feel the mix is too much, you can put away some of it and use it for any curry or dal. Pressure cook the soaked peas. Use less water so that they absorb it and soften well. Add oil into a vessel, when hot add mustard seeds, crackle them. Add slit chillies, curry leaves and the hing. Immediately transfer to the peas. Stir well. Add the coconut mix and salt and let this simmer for about 20 yminutes. Once done, add lots of chopped coriander and squeeze lime on individual servings. This, along with the Chiroti, sweet and savoury Shankarpalli, we made last Diwali, completes the Padwa Faral Feast, we make, every year! Enjoy! happy Diwali 🪔

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