00:01I made a slice of the Amba.
00:02This is the Amba slice.
00:04And this is the Amba slice.
00:06Wow!
00:06I thought you would like to make a cup of Amba.
00:09Let's try it.
00:10Let's try it.
00:11Yes.
00:16The Kunda is very good.
00:17We have made a Sakre Kunda.
00:20I made a Saka Kunda.
00:22And we have to eat.
00:24It's a Tupatla.
00:24Yes, it's a Tupatla.
00:25It's a Tupatla and a beautiful Kunda.
00:27Wow!
00:28The Māori.
00:28That's the Amba's flesh.
00:30It's a cobra.
00:31And it's one of the hardwoods.
00:32It's a high-gтобal muscle.
00:37Our approach is to do Kajugar.
00:39Yes.
00:40If we Radio Kajugar Gel.
00:45This is a Sala Salt.
00:47We are very sensitive.
00:49We can see the sound.
00:50We can tell you.
00:51That's why it's a little.
00:52Very little.
00:56Hello, welcome to theatchee everyone.
00:59Welcome to the company, and welcome to the jemandem, and welcome to the city of Bengal.
01:09Thank you very much for coming to Mumbai, as you said yesterday,
01:16So, there was this house for the Shirsad and in Vengur, this was about 27 years in the discovery of
01:23a vampire.
01:23So, we had the house in Burpur, the place for that.
01:26We had this house of Mumbai, the city of Mumbai.
01:28So, I am going to skip the video here.
01:31But I don't want the video to skip this video.
01:32Now, let me know the house for the Shirsad.
01:34This house is peculiar of every one who is living in the middle of this video.
01:40So, there is an entrance at Vengur, the temple is seen as the Rajashti Pode of the local Aar시.
01:45We have mentioned the name of Karka Village and we will explore theifying that the village is than completed well
01:56achieving these kinds of surf experiences!
01:58We are aware that the village of Karka Village will finally escape an ln Karka because we are here.
02:02His Karka Village has paljon information about Señor Karka Village in Hong Kong, and is nothing.
02:07So we give our people a nice place for us to eat here.
02:11We wish to have a nice place for the whole world,
02:14that we give our people a good time.
02:15That we give a lot of taglines for the clients.
02:19These are great things that you want to eat here.
02:21These are the presents for us to celebrate this glass,
02:27and they are really good news about it,
02:29so that they want to eat very well,
02:32and they will especially look at the quality.
02:34And that's why you need these houses
02:35So, we have a lot to say that in the world, we have some rules.
02:38We are not sure what we have to say in the world, we have to say that we are not
02:45sure what the problem is to say.
02:51So, welcome.
02:54Good.
02:55Thank you madam.
02:56No, I am not sure.
02:57I am not sure what you are doing.
03:02Because of the food for living here, we are in the house of living here, and we have to eat
03:08food for living here.
03:10We don't have any more than our food.
03:15Today, we can get to eat the whole world of Maharashtra.
03:20We can eat our food for the food for the food.
03:23I don't like to eat the food for some food.
03:26We will check the customer's food.
03:27So Kaka you should have been told,
03:29what will you do?
03:30How long will you eat these food that you need to be added?
03:36We will look pretty good.
03:38You try to cook them with the egg.
03:41I will eat beaten.
03:43I will eat an ember slice.
03:47We will eat them with the egg.
03:49Wow.
03:49Well, we think you can taste a little lot.
03:51Eat them.
03:51So, I will try to eat a couple of minutes.
03:57It's a good test and a good test.
03:59I have a good test so I can only test it,
04:04a good test.
04:05And I thought that it's a good test.
04:08That's a good test.
04:09It's a good test.
04:10It's a good test.
04:11It's a good test.
04:13I've made a good test.
04:15And I've made a good test.
04:19Yes, it is. It will be perfect for you and it will be perfect for you.
04:23So, here we have the gul khobre.
04:26So, this is the gul khobre.
04:29Is it the gul khobre?
04:33Yes, it is.
04:34This is the gul khobre.
04:40Wow.
04:42This is the gul khobre.
04:44Here we fill with the gul khobre.
04:46In this addition, we have got some butter.
04:48The soda also has sulfur free sugar.
04:53This is the other item, sulfur free sugar.
04:56It is a little hygienic.
04:58It is a bit more tasty.
04:59And we have a cup.
05:01It is a cup of sugar.
05:02It is good though.
05:05This is a cup of gul khobre.
05:07And it is a little butter.
05:09It is a good stuff.
05:10Now, we have to put in él.
05:12We need to realize that our vegetable vegetables are the best for us.
05:16We will have a good feedback we can get to.
05:20That's why we have vegetables for us, so we need to be in the best of us and risk too.
05:26When we're preparing the vegetables, I know we are working to develop a lot of our vegetables.
05:35This is what we learned from our vegetables.
05:39I will now know that the vegetables of those vegetables are the best for us.
05:42Wow, very nice!
05:44I have a lot of food here and I am going to visit my channel.
05:49I will tell you in the video that the house is in my head.
05:52I will see you in my head and see how much it is.
05:53And the house is in the house.
05:55So, it is a great quality and it's very beautiful.
06:00And I am going to tell you what I am doing.
06:02I am going to eat a lot of food.
06:04So, I am going to make this food from the chengdana.
06:08Yes, we have to make this food from the chengdana.
06:11This is a seal.
06:12Yes, this is a seal.
06:15It's a seal.
06:16We've made it small.
06:17It's made a small seal.
06:20It's made every single seal.
06:21But it's made a small seal.
06:23It's made a small seal.
06:25Yes.
06:27Would you like to make some traditional seal?
06:28Yes, it's a good one.
06:31It's made a seal.
06:33It's made a seal.
06:34It's made a seal.
06:36It's made a seal.
06:37Should we use the water?
06:38Yes.
06:39Yes.
06:40So, this is everything we have.
06:43I know that this is the first time.
06:44The procedure is to make Kaju Gar Gatle.
06:45Yes.
06:46Today, I'm gonna make a Kaju Gar Gals.
06:51That's yummy.
06:52Let's start with Kaju Gar Gals.
06:54I can use Kaju Gar Gals.
06:56This procedure is to make a good idea.
06:58This is to make a good idea.
06:59Yes.
06:59It's not good.
07:01Yes.
07:03Wow.
07:04As a result.
07:04I have no idea.
07:04What's your name?
07:09You can use Kajugar.
07:11We have a delicious Kajugar.
07:13It's very good at the top quality.
07:17Kajugar is one number.
07:21Kajugar is one.
07:23Yes, we have Salah's Salah's Kajugar.
07:25We have a very good Kajugar.
07:26What is Salah's?
07:27Salah's, yes.
07:28We have a little bit of meat.
07:29Yes.
07:30We have a little bit of meat.
07:34Hmm.
07:35This is Kajugar.
07:37Okay.
07:39You can see the sound.
07:40It's a little bit.
07:42It's a little bit.
07:45It's a little bit.
07:46Yes, it's a little bit.
07:48It's a little bit.
07:52Wow.
07:54When we eat Kajugar's, we take care of them.
07:58Local Kajugar is one of our local Kajugar.
07:59Local Kajugar is one of the local Kajugar.
08:02Local Kajugar is one of the Kajugar.
08:021, 1, 1.
08:034, 4, 5, 5.
08:051, 1, 4, 5.
08:07It's a common Kajugar.
08:08Then we take a large Kajugar and Kajugar.
08:12And it's good.
08:13It's good.
08:16Wow.
08:17Wow!
08:17So, we are going to eat this food.
08:25Wow!
08:29So, this is food.
08:30I think Mumbai is a good idea.
08:33You have to get a mail from our exhibition.
08:35And you have to get a mail from our main event.
08:38But, you can have it so much.
08:40It's so fresh.
08:41I think we have to make a very good food.
08:44So, what do you know about knowing how to learn?
08:47How do you know how to learn it?
08:49The, there's skin a lot, the big skin comes.
08:53There's a small skin when the heat goes to the heat and the heat comes and on.
08:58There's a small blood that doesn't grow until the heat goes down,
09:04but there's a lot of blood in front of me and there's a little meat in front of me,
09:08there's a few meat and the meat comes along.
09:09Yes.
09:10It's just a separate, it's just a separate color, so it's all a separate color.
09:14And the color and green color is also very, pretty.
09:16It's very interesting.
09:17And it's very good and tasty.
09:19And you can taste it very fresh and tasty.
09:24And it's delicious in the year of 12 months.
09:27And you can taste it and smell your smile.
09:29That's why you're doing this first.
09:31It's especially for you to have to use a special, especially in the past.
09:33That's why you can't tell this.
09:35Because of that, we love this, because of that, we will not be ashamed of the people who are concerned
09:40about who are saying their work.
09:42So, we have a very nice house in our house, and when we have the big house, we have a
09:48huge top of the house.
09:50We have to talk like this in this house, and we have to talk like this.
09:55So, we have to talk about this, and we have to talk about this, and we have to talk about
10:02how we should be in Mumbai.
10:03But you don't have the quality of it, you will have a good chance to do it.
10:06So you can try one more time.
10:09Let's talk about it.
10:11This is called Phan Sao Loon.
10:16Phan Sao Loon has a lot of chips in Phan Sao Loon.
10:20This is called Phan Sao Loon.
10:33Another item is called Phan Sao Loon, and a good idea.
10:39Now I decided to buy 2 kg of a stone.
10:45This is really fun but it has a good idea .
10:52With all the other things you want, you can make it a good idea.
10:57It is very nice to eat.
10:59It is very nice to eat.
11:01It is very nice to eat.
11:02It is very nice to eat.
11:04Now this one is a little bit of the messka.
11:08We only have to eat this messka pava.
11:09And it is a quick name of the messka pava.
11:11And it has to be a cream.
11:15It is nice to eat.
11:17And you can eat it.
11:17You can also eat it.
11:21It is very good.
11:23It is very good.
11:24This is the latest item of the Kharimuri.
11:27It's a fast item of the Kharimuri.
11:34And it's a fast item of the Kharimuri.
11:39Wow!
11:42This is a Kharimuri.
11:44And I'm going to eat the Kharimuri.
11:48I'm going to eat the chips.
11:50The chips are very difficult.
11:51It's a difficult time for me.
11:52But now, we need to eat the car.
11:55Yes, but now, we have to eat the market.
12:00Thank you, I'm your host.
12:04Thank you to all our customers.
12:08We're now having an awesome business with your family.
12:11You are grateful.
12:13And now we're saying thank you.
12:14We work with my direct pulls.
12:16I'm using Kharimuri.
12:17So that's a page on my name.
12:19So go on Instagram and subscribe to you.
12:22And you can make my videos very well.
12:25Give me the photography and videography.
12:27That everyone will do what you do.
12:29Who is doing the photography and my name.
12:32That's a page on my name.
12:34So follow me on Instagram.
12:36And thank you to my name and my name.
12:38You guys have one call from me.
12:41And you will give me a nice video.
12:43Thank you for everything.
12:44Thank you, so thank you.
12:46And it has been a great weekend.
12:49You can come to speak with such a great food,
12:50and you can come to visit.
12:54You can take it all day,
12:56and you can take it all day,
12:57and you can take it all day,
12:58and it's a great quality.
12:59So, we're going to try it again.
13:02Thank you so much, Kaka Purnha.
13:07If you have a comment on this video
13:09please like, subscribe,
13:12Subscribe.
13:12Adiyam Chavar.
13:13Coop.
13:14Coop.
13:14Coop.
13:14Coop.
13:14Thank you so much.
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