Dum Aloo is a very tasty vegetable, it takes a little time to make Dum Aloo.
Dum potato vegetable is so delicious that you will make it again and again
I will tell you how to make dum potato vegetable in very easy way.
Potatoes can be made in many ways. I will tell you to make Punjabi Dum Aloo. Dum Aloo is also used with a lot of spices. If you want, you can add extra or even buttons, but if you have to take care of your calories then oil Use it a little bit, I will tell you to make very good and delicious vegetables in optimised oil.
Follow the steps given below to make Punjabi Dum Aloo …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 5People
Calories 213kcal
Cost 25 rupee
Ingredients
20UnitBaby Potato / Small Potato, if baby potato is not available then do pieces of potato
4Medium TbspBeaten Curd
10UnitCashew
1.5Medium Tbspcoriander seed
1InchCinnamon
2UnitClove
2UnitGreen Cardamom / Hari Elaichi
1UnitBig Cardamom / Badi Elaichi
2UnitBig Red Chili
4-5SeedBlack Pepper
1UnitGreen Chili
1UnitBay Leaves
1tspTurmeric Powder
1/2tspRed Chili Powder
1tspKasoori Methi
1/2tspcumin seed
1InchChopped Ginger
1UnitBig Onion, Chopped
asper tasteSalt
100Grams Oil, for frying potato or you can take as required
2tspOil, chhaunk lagaane ke liye / To blow
Instructions
First take 20 baby potatoes or small size potatoes.
Wash the potatoes well and put them in the cooker, now add water to the cooker.
Cook the potatoes with one whistle, do not whistle too much or else the potatoes will burst.
While the potatoes are cooking, then make the masala of the potato.
Take 2 red chillies, 2 cloves, 2 green cardamom, 1 inch cinnamon, one big cardamom, one and a half teaspoon coriander seeds and 15 cashew nuts.
Now grind all the spices in the grinder.
Dum potato masala is ready.
Finely chop a large onion.
Finely chop a green chili.
Whisk well with 4 teaspoons of curd.
Finely chop an inch of ginger.
When the pressure comes out of the cooker, take out the potato and snatch the peel of the potato.
Now put a kadhai/pan on the gas.
Pour oil into the kadhai/pan. The quantity of oil should be such that the potatoes fry well.
When the oil is hot, put the potatoes sprinkled in the oil in the kadhai/pan.
Now fry the potatoes by turning them on a medium flame.
Keep flipping the sides of potatoes periodically so that the potatoes do not burn.
Fry the potatoes till they turn light brown.
Now take out the potatoes in a plate and keep them aside.
Remove the extra oil in the kadhai/pan. Leave 2 tsp of oil in the kadhai/pan.
When the oil is hot, add half a teaspoon of cumin seeds to the oil.
When the cumin seeds crackle, add green chillies and bay leaves to the oil.
Now add chopped onion and chopped ginger to the kadhai/pan. Fry the onion and ginger until light brown.
When the onions are fried, add the masala of the dum potato that we had prepared above.
Now mix the spices with the onion.
Add a teaspoon of turmeric powder to the spices.
Cook the spices for one minute.
After a minute add 4 teaspoons of whipped curd / yogurt.
Mix the spices with curd / yogurt.
Cook the curd with spices until the curd is cooked, stir the spices. When the masala is cooked, bubbles will start to rise in the spice and the spice will start leaving the oil. Keep in mind that the spice has to keep running, otherwise, the spice will burst due to being curd.
Now when the masala is cooked, add the fried potatoes to the masala.
Now mix the potatoes in the spices.
Cook the potatoes with spices for one minute. And put red chili powder and salt in the kadhai/pan. You can add more or less red chilies according to your taste.
Now add a glass or 200 grams of water. And cook the vegetable after heating the gas on medium heat.
After one minute, put the frying pan in the second gas.
When the fry pan is hot, add one spoon of Kasuri methi to the pan and stir it with a spoon.
After this, put hot cashew fenugreek in the pan and cover the lid immediately so that the scent and flavor of the fenugreek fenugreek does not come out.
Cook the vegetable on medium heat for 5 minutes. Keep stirring the vegetables periodically.
Dum Aloo is ready.
Serve with roti, paratha, puri by adding green coriander to the vegetable.
Dum Aloo looks delicious with rice too.
Raw banana and potato vegetable is very easy and tasty vegetable.
Banana is very good for health.
Banana gives the body instant energy.
Adding potato to banana changes the taste of the vegetable completely and makes the vegetable very tasty.
Follow the steps given below to make raw banana and potato dry vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2People
Calories 24kcal
Cost 15 rupee
Ingredients
1UnitRaw banana/ Kachcha Kela
1UnitPotato/ Aloo
1/2tspcumin seed/ Jeera
1UnitWhole Red Chili/ Lal Mirch
1tspCoriander Powder/ Dhaniya Powder
1/2tspRed Chili Powder/ Lal Mirch Powder
1/2tspAmchur Powder/ Raw Mango Powder
asper tasteSalt/ Namka
1tspOil/ Tel
Instructions
Take a banana to make banana potato vegetable.
Cut 2 pieces of a banana.
Put both pieces of banana in the cooker. Pour half glass of water in the cooker.
Put a whistle in the cooker.
When the whistle goes out, peel the banana.
Cut the banana into small pieces.
Now peel a tomato and cut into small pieces.
Then put the kadhai/fry pan on the gas.
Put a spoon of oil in the kadhai/fry pan.
When the oil is hot, add half a teaspoon of cumin seeds to the oil. When the cumin seeds start to crackle, add a pinch of asafoetida to the oil. Now break the red chilies into 2 pieces and add them to the oil
Put chopped potatoes in oil.
After adding the potatoes, add half teaspoon of turmeric powder along with a little salt. Add salt as per the quantity of potato.
Now mix potato and turmeric, salt.
Cover the potatoes with a plate.
Turn down the heat to medium.
Open the plate of the pan after 4 minutes to see if the potatoes are cooked. If the potatoes are not cooked then cover the plate again.
And when the potatoes are cooked add chopped bananas.
Mix chopped bananas and potatoes.
Now add coriander powder, red chili, salt and amchur powder in the pan.
Mix all the spices with potato and banana.
Now cover the kadhai/fry pan with a plate.
Remove the plate after 2 minutes. Fry another one minute. Potato Banana Vegetable is ready.
Sprinkle coriander leaves in potato banana vegetable. Eat potato banana vegetable with paratha, puri, and roti or dal rice.
Notes
Bananas are very beneficial for health, besides, banana peels are also very beneficial.
Many of us use banana and throw its banana peels in the garbage. If you do this then stop.
Because there is such a treasure of qualities in the thing you are throwing about which you can be shocked.
With the help of Health benefits of Banana Peels, you can give a lot of nutrients to the body and also reduce weight.
There is such a fruit, which has been plowed by humans for many years.
It contains minerals, potassium and magnesium in addition to needy vitamins like B6 and B-12.
It is a good source of fiber, which helps a lot in correcting your digestive system.
Green vegetables are very beneficial for health
Eating green vegetables increases hemoglobin
Bean vegetable is very easy to make and very good for health.
You can also make a vegetable of beans with potatoes and can also make a vegetable of beans alone.
If the beans are less then the potatoes can add a little more
By the way add potatoes, it would be nice
This will add more nutrition to the body
Follow the steps given below to make Bean Potato Dry Vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4People
Calories 140kcal
Equipment
Kadhai / Fry Pan
Plate
Knife
Ingredients
200GramsBeans
1Medium SizePotato/ Aloo
1tspCoriander Powder/ Dhaniya Powder
1/2tspCumin seed/ Jeera
1tspTurmeric/ Haldi Powder
1/2tspRed Chili Powder/ Lal Mirch Powder
asper tasteSalt
2tspOil
Instructions
First take 200 grams of beans and wash the beans with clean water.
Finely chop the beans.
Take a potato and cut the potato into small size.
Now put the kadai / pan on the gas.
Put 2 spoons of oil in the kadai / pan.
When the oil is hot, add half a teaspoon of cumin seeds to the oil.
When the cumin seeds crackle, add a pinch of asafoetida to the oil.
Then add half teaspoon turmeric powder.
Now add chopped potatoes in the kadhai/pan. Pour some salt over the potato.
Mix the potatoes well in the spices and cover them with a plate.
Remove the plate after 1 minute and mix the potatoes well.
Cover the plate again.
Remove plate again after a while.
And when the potato is cooked, add the beans and add some more salt.
Now mix the beans with the potatoes and cover them with a plate.
Cook the vegetables for 2 minutes to 3 minutes.
After 3 minutes remove the plate and check if the beans are cooked.
When the beans are cooked more than half, then add 1 teaspoon coriander powder and half teaspoon red chilli powder and half teaspoon amchur powder to the vegetable.
Now cover the plate again, remove the plate after 5 minutes.
Now the vegetable is ready.
Eat the vegetable with lentils, rice, bread or paratha, poori.
Stuffed capsicum is very tasty to eat
Capsicum contains vitamin A which is very good for eyesight
It is very easy to make capsicum stuffed vegetable.
You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more
Today I will tell you stuffed capsicum of cheese and potato stuffings
Follow the steps given below to make Stuffed Capsicum …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4People
Calories 24kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Knife
Plate
Ingredients
2UnitCapsicum
4 – 5UnitMedium size Potato
1UnitMedium Onion
1UnitGreen Chili
1CupMashed Cheese
1tspGinger Garlic Paste
1/2tspTurmeric Powder
1tspCoriander Powder
1/2tspRed Chili Powder
1/2tspAmchur Powder
1/2tspcumin seed
1PinchAsafoetida / Heeng
1/2tspGaram Masala
asper tasteSalt
2tspOil
Instructions
To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
Peel the potato.
Mash the potatoes.
Mash 1 cup of cottage cheese too.
Finely chop 1 medium sized onion.
Now put the kadhai/pan on the gas.
Put 2 spoons of oil in the kadhai/pan.
When the oil is hot, add half a teaspoon of cumin seeds.
When cumin starts crackling add a pinch of asafoetida.
Add 1 teaspoon ginger garlic paste.
Then add chopped onions in the kadhai/pan. And fry until the onion turns light brown.
Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
And mix the spices with a spoon.
After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
Now mix the potatoes well with the spices.
Add half teaspoon mango powder and half teaspoon garam masala.
Then pour 1 cup of mashed cheese on top of the potato.
Mix the paneer well with the spices and potatoes. And fry the entire mixture for 2 minutes to 3 minutes.
Remove the mixture in a plate and keep it aside.
Now wash 2 capsicum properly.
Cut the top of capsicum into round shape,
The upper part should not cut completely, do not cut it full.
so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
Now fill the mixture by pressing it with the help of a spoon.
Take care, not to separate the caps of the capsicum while filling the mixture.
When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
Put kadhai/pan on the gas. Put 3 tablespoons oil in the kadhai/pan.
When the oil is hot, Then place capsicum in the kadhai/pan. And reduce the flame to medium.
Cover the lid on the kadai / pan.
After 1 minute flip the side of the capsicum.
Cover the kadhai/pan with lid.
Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
Turn off the gas when the capsicum are cooked from all sides.
And eat stuffed capsicum with paratha, roti or puri.
Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa. There are so many fast, where you can have one time meal. This curry is very good for that purpose. You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast. This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast. Even if you became boar to eat dal, regular sabzi/curry on a daily basis. This sabzi/curry is a very good substitute. After having this curry with paratha or chapati. You will enjoy it fully. Your mind will be full of satisfaction. Its sour and spicy green chilly taste is very yummy and exotic. Prepare one time, next time if you will even think of this curry. It will fill your mouth with water. Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
asper tasteFasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
Instructions
First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
Pour tamarind into water 10 minutes, to create a tamarind pulp.
After that put tamarind into a mixer jar with little water.
Grind the tamarind into the mixer and prepare pulp.
Peel off the potato, mash them with hand only.
Chop both green chilly and red chilly into pieces.
Put kadai or fry pan on the gas on the high flame. Add 2 tsp desi ghee in the kadai.
Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
Once cumin seed starts crackling and green chilly become a little fade in green color. After that add mashed potato into kadai.
Fry potato with a spatula.
Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
Mix tamarind with a spatula.
After 30 seconds, add 400 grams of water.
Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
Meanwhile, similarly, chop the green coriander.
After that add the water in the curry if needed, In this curry, water should be more than the potato or content. At the same time sprinkle chopped green coriander.
Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minutes on the low medium flame. It will add flavor to the curry.
Once the curry is properly flavored. Transfer in the bowl and while serving sprinkle chopped green coriander.
Video
Notes
If you do not want to add salt to curry, then you can skip that step.
If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
Kadhi Pakoda or Besan Ki Kadhi Or Punjabi Kadhi Pakoda recipe is made up of gram flour or besan, onion, green chilly and sour curd or yogurt or dahi. It is a perfect mouth-watering food. Kadai Pakoda is eaten with rice and chapati. While eating kadhi add 1 tsp of desi ghee. It will give an exotic flavor to kadhi. Kadhi and rice is a great combination in the Northern and Western part of India.To make Punjabi Kadhi Pakora at home follow step by step detailed recipe with photos as given below…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 5People
Calories 0.11kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Bowl
Ingredients
6tbspGram Flour / Besan
200 GramsSour Curd / Dahi / Yogurt, If curd is not sour, add 4 balls of lemon salt not more than that.
1/4tspMustard Seeds
1/4 tspCoriander Seeds, break into pieces, do not powder
1Pinchasafoetida, don’t use much, otherwise it will spoil the taste of kadhi
2unit WholeRed Chilly
1Unitonion, Chopped
1Unitgreen chilly, finely chpped in small pieces
1tspGinger Garlic Paste
2 UnitCloves, Break into pieces
4small ballsLemon Salt, use only when curd is not sour
Water
1/4tspcumin seed
1/2tspRed Chilly Powder
2tspCoriander leaves / Dhaniya Patti, Chop them
1/2 tspTurmeric Powder
50GramsOil, for frying pakodi / pakoda of kadhi
2tspOil, Chhaunk lagane ke liye / To blow
Instructions
Chop Onion, Chop Green chilly.
Add Chopped onion, chopped green chilly and a very small amount of salt, add a pinch of asafoetida, add 1/4 tsp red chili powder and 3 tsp gram flour into a bowl.
Add a small portion of water to the bowl, the mixture should be tight. The mixture should not be watery.
Put kadhai on the gas stove, add the oil in the kadhai.
Once the oil becomes hot. Drop a small ball of the mixture into the oil.
Flip the pakoda in the kadhai. Fry until pakoda becomes a little brown.
Remove pakoda's from the kadhai.
After that take one bowl with 2 cups of water in it.
Drop cooked pakoda's in it so that pakoda's will be soft. cover the bowl with a plate for 5 minutes.
After 5-minute strain water from the pakoda's.
After that take 200 grams of curd or yogurt in the bowl.
Add 1 tbsp of ginger garlic paste into a bowl.
Similarly, add turmeric / haldi in the bowl.
Similarly, add 3 tbsp gram flour/besan in the bowl. Beat the mixture in the bowl so that mixture should be homogenous in viscosity.
After that switch on the gas stove. Add 2 tsp of oil in the kadhai.
Once the oil becomes hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into the kadhai.
After that add pinch of asafoetida in the kadhai. Once spices started crackling. Add 1 cup of water into the kadhai.
Once the water starts boiling.
After that add the mixture of curd and gram flour/besan in the kadhai and add 200 ml water if you want less consistency of mixture then you can add more water.
Continuously stir the mixture in the kadhai.
Stir the mixture until it starts boiling.
Once the mixture starts boiling after that add strained pakoda in the mixture of the kadhai .
After that add the red chilly powder. At the same time add salt.
Leave the mixture for boiling on low flame for 10 minutes. If the curd is not sour then add 4 to 5 balls of lemon salt.
Put 1 tbsp of desi ghee in the kadhi and Garnish with coriander leaves. Serve with chapati and rice. Enjoy the tempting taste of Punjabi kadhi.
As you can see pakoda of kadhi is very soft. This gives a very soothing taste to kadhi.
Notes
Punjabi Kadhi pakoda is rich in flavor with several spices like cloves, fenugreek and coriander seeds.
Kadhi is the native dish of Rajasthan. But this is a very important recipe in many states like in Gujrat, Uttar Pradesh, Haryana, Punjabi.Its rich flavor and cooling effect gives a good change when one gets bored from the daily routine of eating dal and vegetable.
The important thing in the kadhi pakoda recipe is that the pakoda in kadhi should not be tight. But the pakoda in the recipe should be soft so that when it enters the mouth, it should give a yummy taste.
Kadhi is very important for the stomach also. When anyone is feeling very tight stomach or loose motion, he/she should eat kadhi, It will give instant relief to the stomach.
Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry
Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4people
Calories 38kcal
Equipment
Pressure Cooker
Kadhai / Fry Pan
Big Spoon
Knife
Bowl
Ingredients
125gramsArhar Dal / Toor Dal / Pigeon Pea
1tspTurmeric (haldi) powder
1unitTomato / Tamatar, chopped
1unitOnion / Pyaz, chopped
3clovesGarlic / Lahsun, cut into 3 pieces
1tspDesi Ghee or Butter
1/2inchGinger/ Adrak
500gramsWater / Pani
1tsp Cumin Seed / Jeera
1pinchAsafoetida / Heeng
1unitWhole Red Chilly / Lal Mirch
Salt as per taste
Instructions
Take 125 grams of arhar/ tur dal / Pigeon Pea.
Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to your taste. cover the cooker with lid.
After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
Wait for 2 whistles to come on the high flame and one on the low flame.
After that switch off the gas.
Wait for the pressure to come out of the cooker.
Once pressure release, transfer the arhar/ tur dal in a bowl.
Finely chop garlic, onion, green chili, and ginger.
Finely chop one tomato.
Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked. Remove the lid after 30 seconds and mash the tomato with a spatula. Do not make juice of tomato mixture.
Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan). Add 1/4 tsp mango (amchur) powder (optional).
Place the lid of kadhai for 30 seconds.
As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.
Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
Notes
Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
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