- 3 months ago
Host: Nida Yasir
Guests : Sadia Imam, Rabab Maqsood, Chef Rida Alam , Chef Ayesha
Good Morning Pakistan is your first source of entertainment as soon as you wake up in the morning, keeping you energized for the rest of the day.
Timing: Every Monday – Friday at 9:00 AM on ARY Digital.
Guests : Sadia Imam, Rabab Maqsood, Chef Rida Alam , Chef Ayesha
Good Morning Pakistan is your first source of entertainment as soon as you wake up in the morning, keeping you energized for the rest of the day.
Timing: Every Monday – Friday at 9:00 AM on ARY Digital.
Category
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FunTranscript
00:00:00This is the day that comes to your eyes
00:00:12Now the day that comes to your eyes
00:00:21The US has been a regret
00:00:24This is the day that comes to your eyes
00:07:14we like the same way
00:07:16and we don't even know what is the meat
00:07:19or the other way
00:07:20We don't even know what the meat is
00:07:22.
00:07:23They have the tricks too.
00:07:26It's a difficult task
00:07:27for women who have been chef
00:07:29to be more bad
00:07:31we don't understand technology
00:07:33that a lot is much better
00:07:35This is not just a problem
00:07:37she lost the害
00:07:39I had a good at this
00:07:40she is not a good chef
00:07:42But with her mother, she has to fight with her food.
00:07:45Today, you've been eating tomato.
00:07:48Look, you've been eating a lot.
00:07:50My big brother, seriously.
00:07:53And we're crazy.
00:07:56You've added a little bit of salt.
00:07:59You've added a little bit of salt.
00:08:01You've added a little bit of salt.
00:08:03You've added a little bit of salt.
00:08:05You've added a little bit of salt.
00:08:07You can't even make a lot of salt.
00:08:09You've added a little bit of salt.
00:08:12So, food is a therapy.
00:08:14My mother said to me,
00:08:16I'm very shocked by being a chef.
00:08:18She wants to feed me.
00:08:21No, there's a lot of tension.
00:08:25Therapy is a therapeutic.
00:08:27People love eating, eating, making flavors.
00:08:31Obviously, it's for them.
00:08:33But some people think about it.
00:08:35So, those who think about it,
00:08:37I'm not the only thing I've ever done.
00:08:39It's so much that we're getting used to.
00:08:40But we're getting used to.
00:08:41When we're eating food,
00:08:42we don't eat ourselves.
00:08:43It's like it's a good thing.
00:08:45It's a good thing.
00:08:46Yeah, it's a good thing.
00:08:47It's true.
00:08:48It's a good thing.
00:08:49It's a good thing.
00:08:50It's a good thing.
00:08:51Because you're used to,
00:08:52flavors, the aroma of the taste.
00:08:53It's a good thing.
00:08:54It's a good thing.
00:08:55And you're getting into taste.
00:08:57People are chefs,
00:08:59why don't they tell me why they are coming out.
00:09:01They don't know.
00:09:02We're not eating.
00:09:03We're not eating.
00:09:04We're not eating.
00:09:05I'd say that women don't eat food.
00:09:07People eat their food.
00:09:09They eat their food.
00:09:10I'm very good.
00:09:11I feel like you are making food for 4 push-ups and then making food for 4 push-ups.
00:09:21They say, what you eat, you can see. What you eat is very important.
00:09:27When we come to Pakistan, they say, I don't understand what we eat at night.
00:09:36If you eat it, it's heavy food. It's day food.
00:09:42It's day food.
00:09:44You eat it.
00:09:45You eat it.
00:09:48Sorry to say that we eat it.
00:09:51After that, we eat it.
00:09:53We eat it.
00:09:55We eat it.
00:09:57This is a big difference.
00:09:59We can also understand which food is day and which food is night.
00:10:03Now, when we start, let your meat rest.
00:10:06Let your meat rest.
00:10:07Let your meat rest.
00:10:08Let your meat rest.
00:10:09Let your meat rest.
00:10:10Let your meat rest.
00:10:12Let your meat rest.
00:10:14Usually, we follow them in stakes.
00:10:19This means that, as you have made the meat,
00:10:22there.
00:10:23So, let our meat rest out.
00:10:24First, we take the meat rest.
00:10:25Now, the meat rest is important to be as well.
00:10:27What is the meat rest?
00:10:28Then we get it out of the meat rest.
00:10:29But there is usually a lot of food rest.
00:10:32Then that's why, let our meat rest at the meat rest.
00:10:34If you have to rest the juices in the place of meat or any protein in the place,
00:10:41when you cut the steak, the juices don't come out.
00:10:46If I can explain in the past,
00:10:49the purpose of your saying is that when we put the steak on the choola,
00:10:55to stir it,
00:10:57we have to rest it.
00:11:04When it's cooked during cooking, it will stay in the pan,
00:11:07and it will stay for the whole time,
00:11:10like medium-rare, medium-well.
00:11:13After you have to rest it,
00:11:16you have to rest it,
00:11:18like put it on a plate and put it in the room temperature,
00:11:20in the kitchen.
00:11:22Because it will rest it,
00:11:24at minimum.
00:11:25As long as it will rest it,
00:11:27the juices will come back to the place.
00:11:29If you cut it and serve it,
00:11:31the juices will come out.
00:11:32It's not that it's not that it's water.
00:11:34The purpose of your saying is that when it's cooked,
00:11:37after it's cooked,
00:11:39before it's cooked,
00:11:41you have to put it on the plate on the choola.
00:11:44Yes.
00:11:45You have to put it on the plate.
00:11:47It won't be cold.
00:11:48It won't be cold.
00:11:49It won't be cold because you will keep it in the kitchen.
00:11:51You have to put it in the pan.
00:11:52You have to put it in the kitchen temperature.
00:11:54You have to put it in the kitchen temperature.
00:11:55If you are keeping it in the table,
00:11:57you have to put it in the rough plate.
00:11:59Then you have to put it in the service plate,
00:12:01which you are serving.
00:12:02Then you will put it in the plate,
00:12:04like presentation.
00:12:05Sometimes,
00:12:06you have to put it in the heat pan,
00:12:08steak and so many?
00:12:09Yes.
00:12:10There are different types of steaks.
00:12:12They are called sizzling flatters.
00:12:14The sizzling flatters are those
00:12:16that people said,
00:12:17that the steak is the same.
00:12:20I also say that the steak is the same.
00:12:22I personally love it.
00:12:24We don't serve it in our restaurants.
00:12:26But the concept is completely different.
00:12:29It's from the desi side.
00:12:31We have started this in Pakistan.
00:12:34I have to ask a question.
00:12:36I have to ask you a question.
00:12:37I have to ask you a question.
00:12:38It's very important question.
00:12:39This is the tip.
00:12:40We make the steak as well as tenderloin.
00:12:43Which we call it.
00:12:45What do you call it?
00:12:46Tenderloin in Urdua what do you call it?
00:12:47Undercut.
00:12:48Undercut is the one of the garden from the garden.
00:12:51Undercut, tenderloin, undercut.
00:12:53And it's a tenderloin.
00:12:55And it's a tenderloin.
00:12:57Yes.
00:12:58Yes.
00:12:59Yes.
00:13:00I remember.
00:13:01I would ask you the next question.
00:13:02What is the tenderloin?
00:13:04It's a bad habit.
00:13:05It's a bad habit.
00:13:07It's a bad habit.
00:13:08It's a bad habit.
00:13:09When they take steak,
00:13:10I didn't make it.
00:13:11I asked my son to give steak.
00:13:12I gave my son to give it.
00:13:14I gave it to my son.
00:13:15I was standing and I took it.
00:13:16But when he made it,
00:13:17my son said,
00:13:18what is this?
00:13:19He made it.
00:13:20He made it.
00:13:21He made it.
00:13:22But when I made it,
00:13:23I'm asking you if I did not.
00:13:25Yes.
00:13:26When I made it,
00:13:27I made it.
00:13:28I made it.
00:13:29I made it.
00:13:30I made it.
00:13:31Then I made it.
00:13:32And I made it.
00:13:34I poured it to the pan.
00:13:35And I poured it on a little bit in a hand.
00:13:36Then I had to put it on a pan.
00:13:38And put it on a pan.
00:13:39And then I used it with the other hand.
00:13:41And put the juices together.
00:13:42And the juices in it is sealed.
00:13:43That's OK.
00:13:44And after that,
00:13:45when I used it,
00:13:46then it was warm.
00:13:47Yes.
00:13:48Absolutely.
00:13:49So many people do this.
00:13:51The science of our skin is mostly making steak.
00:13:53That we have to serve on the other hand.
00:13:55This is why we are going to use the term to seal it, the flavors are locked in.
00:14:04When you seal it and lock it out, the temperature is fixed until you rest it.
00:14:12When you rest it, the cooking process will generate heat.
00:14:16The other thing is that you asked the undercut tenderloin, which was your mate or helper, it has been overcooked.
00:14:25It is rubber?
00:14:26Yes, this is the cut that it is said that it is in the air.
00:14:30You keep it and it is rare.
00:14:33You can also drink it from the back.
00:14:37You can also drink it from the back.
00:14:39This is the most famous cut.
00:14:41In this cut, the flavor is not so much, but it is much more tender.
00:14:46This is the most expensive cut.
00:14:48The whole cut is undercut tenderloin.
00:14:54What is Veggie Smart Tips? Chef Aisha.
00:14:58Veggie Smart Tips?
00:15:01What is Veggie Smart Tips?
00:15:03Is it written in the heading?
00:15:05Yes, we'll keep it smartly.
00:15:08You do not need some green, green?
00:15:09We'll use what we have and all we have.
00:15:11You can also find green.
00:15:12You can also keep everything from the mood.
00:15:14You can see that if you don't like green.
00:15:15You can also sell it.
00:15:16It's brown.
00:15:17It's a pani.
00:15:18It's not the orange color.
00:15:19You can also keep it.
00:15:20That's not it.
00:15:21It's the exact same.
00:15:22That's the simple tip of a basic set of the
00:15:24vegans you can assemble it to boil it.
00:15:26Before the vegans you can boil it.
00:15:27Before you boil it.
00:15:28In the water you just get a little bit of it.
00:15:30Then you put it with a soda and dip too much.
00:15:32Now put it in the water.
00:15:34If it's butter, it's also boiled.
00:15:36If it's gajan, it's also boiled.
00:15:38The color will be perfect.
00:15:40It will be fresh.
00:15:42You don't need to cook a long time,
00:15:44because it's already boiled.
00:15:46After that, you've made your sauce.
00:15:48You can see, after the dip,
00:15:50your vegetables will be very vibrant,
00:15:52colorful.
00:15:54You can see what your vegetables are.
00:15:56We had a different chef.
00:15:58I saw that they gave me a tip
00:16:00that if you're making Chinese
00:16:02or stir-fry vegetables,
00:16:04which you don't have to cook,
00:16:06then you add a little chini,
00:16:08then you add a color.
00:16:10Yes, yes.
00:16:12If you add sugar,
00:16:14the color of the vegetables will be retained.
00:16:16It will be crunchy.
00:16:18You don't need to cook a lot.
00:16:20One more time,
00:16:22my husband used to do it,
00:16:24he said,
00:16:26it's boiling water.
00:16:28After cutting?
00:16:30When we put it in the water,
00:16:32it's boiling water,
00:16:34it's boiling water.
00:16:36It's boiling water,
00:16:38it's boiling water.
00:16:40It's boiling water.
00:16:42It's boiling water,
00:16:43it's boiling water.
00:16:44It's boiling water.
00:16:46Even when we make salad,
00:16:47lettuce, iceberg,
00:16:48we keep it in the water.
00:16:50When you have to serve it,
00:16:52you've added it in the water.
00:16:54Then it will be crunchy
00:16:56and the color will be added.
00:16:58Absolutely.
00:16:59Boost instant flavor.
00:17:01We're making a lot of food,
00:17:03and we feel like,
00:17:04oh, let's taste it.
00:17:06It's not a good taste.
00:17:08It's not a good taste.
00:17:09It's a good taste.
00:17:10It's a good taste.
00:17:11I've told you before,
00:17:12you add a little chini.
00:17:15The chini and the numak combination,
00:17:18you add a little chini.
00:17:23I'll give you an example.
00:17:25I'll give you an example.
00:17:26You've made a very simple example.
00:17:27You've made a very simple example.
00:17:28We made a raita,
00:17:29we add a little chini,
00:17:30you add a little chini.
00:17:32Seriously?
00:17:33You taste the taste.
00:17:35I've given you the most simple example.
00:17:39I'm listening to you.
00:17:40You're making a solid.
00:17:42You taste it.
00:17:43You don't taste it.
00:17:44This is not a good taste.
00:17:46I thought it was not a taste.
00:17:48You can either lemon or you can add a little chini.
00:17:53How much chini?
00:17:54For example,
00:17:55we add a little chini.
00:17:57It will add a little bit of a chitki.
00:17:59It's not that God has to add a little chitki.
00:18:01It's not that God has to add a little chitki.
00:18:03I'm saying that you have to add a little chitki.
00:18:05Even the chitki,
00:18:06even the chitki,
00:18:07you have to add a little chitki.
00:18:09Why?
00:18:10Look,
00:18:11what you want to add to this.
00:18:12You tell me.
00:18:13This is my second thing.
00:18:16I have to say it.
00:18:17I have to say it.
00:18:18No, absolutely.
00:18:19I have to say it.
00:18:20I have to say it.
00:18:21I have to say it.
00:18:22I have to say it.
00:18:23Salt and acid and sugar.
00:18:25These are three things.
00:18:27These are instantly flavors of flavor.
00:18:29If you have a dish like this,
00:18:31it is very bland.
00:18:32It is very flat.
00:18:33You will adjust it.
00:18:35You will add a chini,
00:18:36acid,
00:18:37which is vinegar,
00:18:38lemon,
00:18:39and tomato.
00:18:40There are three things.
00:18:41So you can boost your dish on the food,
00:18:43if you will try it.
00:18:44If you try it,
00:18:45you will avoid,
00:18:46you have to use not to be a table salt.
00:18:48You can use sea salt or kosher salt.
00:18:50There are more natural flavors.
00:18:52Where we have the black salt that is red salt,
00:18:54red salt?
00:18:55Yes!
00:18:56Pink salt.
00:18:57See many salt,
00:18:58kosher salt.
00:18:59What do you know?
00:19:00What is kosher salt?
00:19:01The kosher salt has a variety.
00:19:04This is a variety that you can understand that it is a kosher meat, so it is a name of it and it is a juice, basically it is a juice, it is a technique that we call it filter out, we call it kosher meat, it is a different technique, it is a juice, it is a historical point of view.
00:19:29Okay, fish and chicken smell, this is all over.
00:19:38It is the best that you put in chicken and fish in chicken, and when you put it in chicken, you will get the smell of it.
00:19:48If you put it in chicken, you put it in a little bit, but when I wash the chicken, when I wash the chicken, I put it in water and I put it in a little bit.
00:19:59And when you make chicken, it feels like you have a fresh chicken, because it is freezing.
00:20:04And it feels like it is fresh.
00:20:06And then water?
00:20:07Yes, normal water.
00:20:08You put it in a little bit and put it in a little bit.
00:20:11If you put it in a little bit of chicken, you put it in a little bit and leave it in a little bit.
00:20:17And then you wash it in water and then make it in a little bit.
00:20:20So, what is the logic of the smell of chicken?
00:20:23Like it is fresh, it is fresh, it is fresh.
00:20:27It is fresh.
00:20:28It is fresh.
00:20:29The smell of fresh fish is a good smell.
00:20:32It does not look bad.
00:20:33It is fresh.
00:20:34It is not fresh.
00:20:35It is not fresh.
00:20:36It is not fresh.
00:20:37Sorry to cut you.
00:20:38Do you say it?
00:20:39No, you do not.
00:20:40It is a Japanese restaurant.
00:20:41Obviously, we have a lot of seafood.
00:20:43Every fish is a good smell.
00:20:44If it is a good smell, we can have it out.
00:20:46We can have it out.
00:20:47If you have something like this or a bad smell, we can have it out.
00:20:50The benders do not approve or not accept.
00:20:53The chefs do not approve.
00:20:56In this, there is a bad smell and an aroma of seafood.
00:21:02If you go to the sea, you have an aroma.
00:21:04Like sea, shells, lobster or crab, fish,
00:21:09and when the fish comes in, it is a happy-looking sea.
00:21:12You don't have to go away from the sea.
00:21:14You have a good feeling of happiness.
00:21:16Obviously, it doesn't have to be so good.
00:21:18But it doesn't have to be so good that it will come.
00:21:21When the truck goes on the defense, it will be a waste.
00:21:26Actually, it is a waste.
00:21:28The bugs are in the inside.
00:21:33We also take fish.
00:21:35If you can see it, you can see blood is coming out.
00:21:39If blood is not coming out, it is not a fresh fish.
00:21:41If blood is coming out instantly, it means it is a fresh fish.
00:21:45We have to check it out.
00:21:47We know that you have to check it out.
00:21:49Because it is a lot of seafood.
00:21:51Why do they check it out?
00:21:53If the skin is in the inside, it means it is not fresh.
00:21:56If you press it, it is a fresh fish.
00:22:00In the fresh fish, there is no smell at home.
00:22:02If you press it, you will not smell it.
00:22:05But if the fish is wrong, you will pick it.
00:22:07And the amount of sauce is in the inside.
00:22:09Of course, it is a very good tip.
00:22:12The most important tip you want me to do is that
00:22:14I have seen in the freezer,
00:22:16I have to keep it in the freezer.
00:22:17And then put it all in the freezer.
00:22:19What is it?
00:22:20You have to eat it.
00:22:21You have to lose it.
00:22:23you have to eat less, you have to remove it,
00:22:25you have to defrost it,
00:22:27you have to defrost it,
00:22:30you have to remove it from that.
00:22:31So what is this right?
00:22:33I don't freeze the seafood food.
00:22:38I am fresh, I don't freeze the seafood food.
00:22:43And if you have to do it,
00:22:44I am telling you,
00:22:46if you have to do it, you have to make packets.
00:22:49If you have to cook it,
00:22:51you have to cook it so much,
00:22:52you have to make different packets,
00:22:54like prawns, crabs,
00:22:56you have to make packets,
00:22:58you have to make two kilos or three kilos,
00:23:00you have to make one packet.
00:23:02My experience is that
00:23:03the seafood food is a big no.
00:23:09Even though fresh meat or chicken,
00:23:13it is different.
00:23:15You will add the fish that you have to add,
00:23:19which you have said,
00:23:20you have said that we have to freeze the fish
00:23:24and then put it in the water,
00:23:26so the fibers are weak.
00:23:27And when it is dry,
00:23:28it will go to the freezer,
00:23:30it will go to the water,
00:23:32then it will go to the freezer again,
00:23:34then it will go to the freezer again,
00:23:35then we will go to the two or three times,
00:23:37and then the fish's quality is bad.
00:23:39good morning
00:24:09welcome welcome back good morning
00:24:21Pakistan
00:24:22ہر عورت اپنے آپ کو بہت اچھی
00:24:24ترم خان کو سمجھتی ہے
00:24:28لیکن آج بہت ساری چیزیں
00:24:30ہم ساتھ مل کر سیکھیں گے
00:24:31کیونکہ ہم کہیں نہ کہیں گھڑپڑے کرتے ہیں
00:24:33اور جدت تو ہمیشہ لانی چاہیے
00:24:35اپنے پکانے میں
00:24:36اچھا ایک سوال بہت امپورٹن
00:24:39آپ چاروں سے جو بھی اس کا جواب دے سکے
00:24:41جیسے نون سٹک پین
00:24:43اس میں ایک زمانے میں پکانا بڑا
00:24:45یہ سمجھا جاتا تھا کہ
00:24:46نون سٹک میں بڑا اچھا ہے
00:24:47آسانی سے پک جاتا ہے
00:24:48بڑا اچھا سہت کے لیے
00:24:49آج کل اور بھی دوسرے پینز آگئے
00:24:52اور بھی دوسری چیزیں آگئے ہیں
00:24:53وہ کیا ہے
00:24:54نون سٹک پین
00:24:56دیکھیں پہلے زمانے میں
00:24:57ہوتا تھا کہ ہمارے پاس
00:24:58نولیج نہیں تھی
00:25:06اچھلی بنانے میں تو بڑا آسان ہے
00:25:08کہ اس پر چپکتا نہیں ہے
00:25:09لیکن وہ ہیلتھ پوائنٹ او فیو سے
00:25:10کینسر کاوزنگ ہے
00:25:11اور بہت زیادہ
00:25:13ایسے اس میں کیمیکلز ہیں
00:25:14کہ وہ جب میٹ پر
00:25:16کسی بھی چیز پر ٹچ ہوتے ہیں
00:25:17تو وہ ہامپل اس کو بنا دیتے ہیں
00:25:19کیمیکل ٹاکسنز اس کے اندر جو ریلیز ہوتے ہیں
00:25:21جو ہمارا کاسٹ آئرن کا پین
00:25:24جو کہتے ہیں لوہے کے بھاری پینز
00:25:25جو بھاری بھاری ہوتے ہیں
00:25:27وہ بہت اچھے ہیں
00:25:29ہیلتھ پوائنٹ او فیو سے
00:25:31اور اس میں کھانا بکتا بھی بڑا اچھا ہے
00:25:32فلیور بھی بہت اچھا آتا ہے
00:25:34مٹی کے جو برتن ہیں
00:25:35وہ بہت زیادہ کھلے کے جو برتن ہیں
00:25:38وہ بہت اچھا فلیور لے کے آتے ہیں
00:25:40اور جو براس کا جس کی دے گئیں وغیرہ بھی بنتی ہیں
00:25:43براس کی اور آپ
00:25:45الیمینیم بھی ایک طرح سے کیسے ہیں
00:25:46کچھ لوگو کپر میں بھی پکاتے ہیں
00:25:47کچھ لوگو کپر میں بھی پکاتے ہیں
00:25:50کافی سارے میٹھوں
00:25:51کافی زیادہ این ہو گیا ہے کپر
00:25:52کپر بہت زیادہ این ہو گیا ہے
00:25:53لیکن جو نانستک ہے وہ آئی سنگ اوائیڈی کریں
00:25:56آپ تو زیادہ بہتر ہے
00:25:57بکرز وہ بہت بہتر ہے
00:25:58انڈا و انڈا تلنے کے لیے بھی نہیں
00:25:59نہیں میں تو نہیں کرتی
00:26:00کیونکہ وہ ابھی تو اس پر بڑی ریسر
00:26:02جو کاسٹ آئرن ہے اس پر بھی چپکتا ہے کے نہیں
00:26:04کاسٹ آئرن پر چپکتا ہے
00:26:05آپ کو تھوڑا سا اس کو دیکھ کے احتیاط
00:26:08انڈا نا آپ بیسڈ ہے اس پر نمک ڈالیں
00:26:10جب آپ ہلکا سا نمک ڈالیں گے
00:26:12پر پہلے
00:26:13اور مو سے پہلے
00:26:13پہلے آپ کپکا اڈا
00:26:16پہلے نمک ڈالیں پھر آئل ڈالیں
00:26:18نہیں آپ آئل ڈالیں
00:26:19آئل ڈالنے کے بعد
00:26:20جب تھوڑا سا گرم ہو جس پر
00:26:21آپ نمک ڈالیں
00:26:22نمک ڈال کے آپ ڈالیں گے
00:26:24کسی بھی برتن میں
00:26:25نہیں چپکے گا
00:26:26Yes, I didn't know it.
00:26:28You will never use it.
00:26:30Back to basic things,
00:26:32you can use the candy,
00:26:34and you can use it.
00:26:36The flavor of making it is different.
00:26:38If you are artificial,
00:26:40you can use it.
00:26:42And the silver,
00:26:44the steel,
00:26:46the steel is just right.
00:26:48You know,
00:26:50the steel is not right.
00:26:52The steel is not right.
00:26:54It is good to avoid it.
00:26:56It's better to use it.
00:26:58Back to basic, traditional ways
00:27:00that you need to use it.
00:27:02We need to use it.
00:27:04We need to use it to use it.
00:27:06Time is very good.
00:27:08The cast iron is not getting used.
00:27:10It is a good one.
00:27:12But if you add it to the cold,
00:27:14you will put it in the cold,
00:27:16you can put it on the cold.
00:27:18The scotch brite is on the cold.
00:27:20You can put it in the cold,
00:27:22Yes, we have used this pan in Jumari.
00:27:26Once again, I said that I am going to take the pan.
00:27:30I said that I am not going to take the pan.
00:27:34I said that I am not going to take the pan.
00:27:37I am going to take the pan.
00:27:39We are going to toss the pan.
00:27:42How will we do it?
00:27:44There are walks, right?
00:27:46Walks are lightweight.
00:27:48Yes, they are lightweight.
00:27:50They are lightweight.
00:27:52Because they have to toss the chef.
00:27:54Obviously, they are in high flame.
00:27:56And they have to put it quickly.
00:27:58So, they are lightweight.
00:28:00They are lightweight.
00:28:02Walks are made from different materials.
00:28:04This is cast iron.
00:28:06I have not seen the pan.
00:28:08Yes, I have understood.
00:28:10For that, the frying pan is also cast iron.
00:28:12I do not see the cast iron.
00:28:14Yes, there are many pans.
00:28:16Frying pans or skillet type.
00:28:18For the frying pan.
00:28:20The water is used in the water.
00:28:22We have to take the pan.
00:28:24And which do you prefer for cooking?
00:28:26Take the pan?
00:28:28You take the pan.
00:28:30The pan is not in the pan.
00:28:32You will get the pan.
00:28:34The pan is in the pan.
00:28:36The pan is not in the pan.
00:28:38The pan is not in the pan.
00:28:40The pan is in the pan.
00:28:42but bacteria will cure you.
00:28:44I know if I do not use a lakari or a balean,
00:28:48I am going to soak it in the water.
00:28:51If you don't have time in the water,
00:28:54I will soak it in the water.
00:28:57If I soak the bacteria or anything with it,
00:29:00you'll have to be instant.
00:29:03I soak it in the water.
00:29:05I have to soak it in the water,
00:29:07so I will soak it in the water.
00:29:10You can use the rolling pin and the balan as well as the roti and put it in a little bit, so the bacteria will remove all the bacteria.
00:29:24What is it? De-glaze for flavor.
00:29:28Where are you from?
00:29:30I'm going to explain this. Actually, we've been studying.
00:29:33Our people don't understand.
00:29:35No, I don't understand.
00:29:37I'm a big Urdu medium.
00:29:39We're reading in English.
00:29:41But we have to tell the audience about it.
00:29:45De-glaze is like we're talking about in the pan.
00:29:48We've made steak in the pan.
00:29:50There's a residue in it.
00:29:52It's a child's name.
00:29:54It's in Urdu.
00:29:57You'll remove steak.
00:30:00But the flavor is in the pan.
00:30:03So we're going to deglaze it.
00:30:05We're going to deglaze it in the chef's language.
00:30:06And how do they do it?
00:30:07We're going to deglaze it in the pan.
00:30:09There's no acid or vinegar, lemon juice or wine.
00:30:14Obviously, it's not-alcoholic acid.
00:30:16You can take any acid.
00:30:19And put it in the pan.
00:30:21Or put it in the balsamic vinegar, grape vinegar, apple cider vinegar.
00:30:25And then, if you put it in the pan.
00:30:27You'll have a little flavor to it.
00:30:29You can put it in the pan.
00:30:31And put it in the pan.
00:30:33You can add an egg or corn flour.
00:30:35Or add an egg in the pan.
00:30:37So it will be a gravie sort of.
00:30:39It will be a gravie sort of.
00:30:40And make it all into your meat.
00:30:43Very good eggs.
00:30:45We leave it like this, it is dark dark.
00:30:51If you have a problem that you don't want dark dark dark,
00:30:55take a bite and take it off.
00:30:59I have made steak at home, I told you,
00:31:01it will be dark dark.
00:31:03We do it when you pan fry it.
00:31:06It will also be dark dark.
00:31:08If you serve the side line vegetables,
00:31:10they will also stir fry it in it.
00:31:12No more soggy rolls and samosas.
00:31:18If you fry it in your house,
00:31:22it will be dry.
00:31:24Especially in Ramadan,
00:31:26we fry it on the table.
00:31:28It is not crunchy or crispy.
00:31:30It is a very simple tip.
00:31:32When you are making samosas or rolls,
00:31:36you have put your samosas on it.
00:31:38Put a small piece on it.
00:31:41Then put your filling in it.
00:31:43Instead of using samosas,
00:31:45you can use double patti.
00:31:47Don't keep the whole patti,
00:31:49you can use a small piece.
00:31:50Because if we double patti,
00:31:51it will be very thin.
00:31:52The crust will be less than filling.
00:31:54Then put the filling in it.
00:31:56Then wrap it in a roll or samosas.
00:31:59After you fry it,
00:32:01it will never be soggy.
00:32:03Even in lunch box,
00:32:04if you give it to children,
00:32:05it will be crispy.
00:32:06Nice.
00:32:07Very delicious.
00:32:08Okay.
00:32:09Beef kebab.
00:32:10Beef kebab.
00:32:11Beef kebab.
00:32:12What is the story of a beef kebab?
00:32:13When you make a chicken kebab,
00:32:15what happens when you make a chicken kebab?
00:32:17When you make a chicken kebab,
00:32:18it is like that it was so much.
00:32:20It is so big.
00:32:21It is so big.
00:32:22It is so big.
00:32:23It is so big.
00:32:24It is so big.
00:32:25It is so big.
00:32:26It is so big.
00:32:27It is so big.
00:32:28It is so thin.
00:32:30It uses a recipe for more a tib.
00:32:31I have learned about this data.
00:32:34Not sure.
00:32:35He adapted what the Commission did!
00:32:37A discipline that have obtained first.
00:32:38When dairy did the protein leave.
00:32:40And to make some heat.
00:32:41Once theyrerium!
00:32:42It takes oil out of blood.
00:32:43Gentlemen,
00:32:44thepg集 with the juvenile,
00:32:45is there a recipe for more milk.
00:32:47In the noodles,
00:32:48the oil will never purify the fatsfear for any yang come.
00:32:52It could,
00:32:53make our hull-gumal cook.
00:32:55At the next,
00:32:56the meathead Maratl.
00:32:57You know, they're in hotels, they're so big.
00:33:03And we're making a cake and a cake and a cake.
00:33:06This is so much.
00:33:07And it's a shame to keep it.
00:33:09Now this is the big thing.
00:33:11When we put the cake and the cake, it's been dipped in the hand.
00:33:15And it's been dipped in the hand.
00:33:16It's been dipped in the hand.
00:33:18I don't think it's been done.
00:33:20It's been done with the layer.
00:33:21And you can make a cake and it's never been shrinked.
00:33:25But when you freeze the quamab, it will shrink.
00:33:29If you have a quamab fresh, then it will shrink.
00:33:32But if you have a quamab from freezer, it will shrink.
00:33:35If you give a quamab from freezer, it will shrink.
00:33:38I'll give you a tip for my friend.
00:33:40I'll tell you before you show me that when you make quamab,
00:33:43you need to get some water.
00:33:46You need to get water and get it right.
00:33:49Or you need to get it right away.
00:33:52If you want to make quamab, you need to get a quamab,
00:33:55if you don't want it, but if you want to make quamab,
00:33:59you want to make a quamab.
00:34:01If you want to make quamab, it will be quamab.
00:34:04It will be quamab.
00:34:06Let me do a little freeze, or fresh,
00:34:09then you get water, you get water.
00:34:11You don't get water.
00:34:13You don't get water.
00:34:15You don't get water.
00:34:17And you need water with two chumab.
00:34:18And you add it a little.
00:34:20Whatever you have to do, you will be able to do it.
00:34:24That's a good tip.
00:34:26What is this?
00:34:28Korma gravy.
00:34:30Korma gravy is that you add water for making korma gravy.
00:34:35You add water.
00:34:37Yes?
00:34:38Yes.
00:34:39If you add water, your gravy will be very good and delicious.
00:34:43I put chicken with masala with chicken.
00:34:47I will use a different color and soy sauce.
00:34:51First of all, I will cut the soy sauce together.
00:34:54I will cut the soy sauce together.
00:34:56People will be different from the other side.
00:34:59The shape of the soy sauce is very different.
00:35:02You will cut the soy sauce first.
00:35:05I will use the soy sauce to make korma gravy.
00:35:08Please don't use the soy sauce.
00:35:11Please, people use the soy sauce to make korma gravy.
00:35:16Then you cut the soy sauce together.
00:35:17We will mix it for a different color.
00:35:20Then we fall together with salmon Epic and commanders.
00:35:23add
00:35:46foreign
00:36:16If you do it, it doesn't happen to be dry.
00:36:19Yes, absolutely.
00:36:20Because you have to change it?
00:36:21Yes, absolutely.
00:36:22Right.
00:36:23Dry food before cooking.
00:36:26Okay, dry food before cooking is the concept that first,
00:36:30whatever protein, chicken, poultry,
00:36:34whatever you are making,
00:36:36keep it dry with a kitchen paper or something.
00:36:40As you dry it,
00:36:42if you do it properly,
00:36:44the texture will be developed as well.
00:36:48Like if you have a chicken,
00:36:50if you put it in wet water,
00:36:52the chicken will not burn the color,
00:36:54because the chicken will start to leave water.
00:36:56Whatever you do in the mouth.
00:36:58If you dry it,
00:37:00you always do it from the freezer,
00:37:02you don't make it from the freezer.
00:37:06You keep it at room temperature.
00:37:08For half an hour,
00:37:10when it comes to room temperature,
00:37:12you can dry it from the kitchen paper,
00:37:14which is a tissue type.
00:37:16It is a little thick.
00:37:18It doesn't need to dry it from the kitchen.
00:37:20After that, when you put it in warm pan,
00:37:22it is a crispy golden texture.
00:37:24It will never come to you in the pan.
00:37:28Secondly, the vegetables,
00:37:30such asуют or food or маленьources,
00:37:32the ingredients can come from your body.
00:37:34So one way is redundant.
00:37:36One way becomes that the colors' water .
00:37:38but the rotting is삶."
00:37:40So thealis the Kiss.
00:37:42It becomes totally alters.
00:37:44So the water allows you to dry it.
00:37:46It is基本.
00:37:48Once you have to dry it with water.
00:37:51If you get it dry it in hot water.
00:37:54Like you said
00:37:55you had to dry it out with a sight in Peter.
00:37:57We will dry the food with lukewarm water, and then we will dry the food.
00:38:03We will dry the food with any ingredients,
00:38:07all of the ingredients and fresh produce,
00:38:09you will dry the food once.
00:38:11The food, the food, the prawns, or any fish will dry the food.
00:38:15The food will dry the food and make it in the food.
00:38:18We will dry the food in the strainer.
00:38:20Yes, we can dry the food in the strainer.
00:38:22No, not for your food.
00:38:24You are preparing your meat to dry.
00:38:26It means that you have to remove water.
00:38:28It should be.
00:38:30What is this?
00:38:32Crispier leftover pizza.
00:38:34Is it crispier or I don't know what it is.
00:38:36If you have a leftover pizza in your home,
00:38:41we will keep it in the next day.
00:38:43Or fried chicken.
00:38:45We also keep it in the next day.
00:38:47We do it, we just microwave it and give it.
00:38:50So, it doesn't stay like fresh.
00:38:52It's like a cold.
00:38:54It's a very good tip.
00:38:56If you have a microwave,
00:38:58if you have a pizza, you can microwave it.
00:39:00But before you microwave it,
00:39:02you will put a glass of water in it.
00:39:04In microwave?
00:39:05In microwave, yes.
00:39:06In a few seconds, you will put it in microwave.
00:39:08After that, you will put your pizza or pasta in it.
00:39:11We will put it in it.
00:39:13It will get moisture in the water.
00:39:15That means that you have to say
00:39:17that you will put it in the microwave.
00:39:19And then you will put it in the microwave.
00:39:21How long?
00:39:22Yes, for a second,
00:39:23two or three seconds.
00:39:24After that, we will put it in the next day.
00:39:26Then we will put it in your place.
00:39:28Now, we will not eat it directly.
00:39:30Because it will make a little soggy.
00:39:32Now, what time it is,
00:39:34you have to put it in the microwave.
00:39:36Then you have to put it in the oven.
00:39:38Then you have to put it in the oven.
00:39:40And put it in the oven.
00:39:41So, the base of pizza,
00:39:43it will make a fresh crust.
00:39:44Like we have made it.
00:39:45What a story.
00:39:46It is a lot of people do.
00:39:47And we will do it like fried chicken.
00:39:49We will make it in the microwave.
00:39:50After that, you will put it in the microwave.
00:39:52And you will not add anything to it.
00:39:53Because when we put it in the microwave,
00:39:55the oil is released again.
00:39:57Then, you will make it a little pan fry or saute.
00:39:59And it will make it a little bit crispy.
00:40:01Otherwise, the brosth,
00:40:03the roast is,
00:40:04whatever the thing is.
00:40:06And if you eat it,
00:40:07it will never be like that.
00:40:09If you are going to heat it,
00:40:11it will make it crunchy and crispy.
00:40:13Like you have to put it in the microwave.
00:40:15After that,
00:40:16after that,
00:40:17after that,
00:40:18after that,
00:40:19after that,
00:40:20you have to put it in the oven.
00:40:22You have to put it in the grill.
00:40:23So, if you do it in the grill,
00:40:24you can put it in the oven.
00:40:25But, it will be a bit longer work.
00:40:27After that,
00:40:28you can keep it in the oven.
00:40:29After that,
00:40:30you have to put it in the oven.
00:40:31So,
00:40:32I have to put it in the oven.
00:40:33So,
00:40:34I am going to cook.
00:40:35I am going to cook.
00:40:36But,
00:40:37I do not know everything.
00:40:38So,
00:40:39I am going to eat at the kitchen.
00:40:40Good morning Pakistan.
00:40:52Welcome back,
00:40:53Good morning Pakistan.
00:40:54Before I go to the side of the food,
00:40:56I will talk to the side of the kitchen.
00:40:57I will put the side of the kitchen in the kitchen.
00:40:58This is the top green tea.
00:41:00so that you can eat something that you can eat.
00:41:04It's a big burden.
00:41:06You can keep your diet and keep your diet.
00:41:09If you need to use your diet,
00:41:12you can feel yourself that your weight loss is a healthy way.
00:41:18Your weight loss is a healthy way.
00:41:22Anti-oxidant is a healthy way.
00:41:25It means you keep your diet.
00:41:28If you regularly eat it, you will use it because every disease comes from the gut, so your gut health will be good.
00:41:47So, keep it in your food and drink it.
00:41:52This is the story of green tea.
00:41:54Now, let's go to the cooking hacks.
00:41:58Use fresh herbs at the end, dried herbs at the start.
00:42:03Let's start.
00:42:05It is normal.
00:42:07Yes, of course.
00:42:09What have we written in the fresh herbs?
00:42:13We use fresh herbs like Dhaniya, Padina.
00:42:16We use fresh herbs at the end.
00:42:19Yes, and the dried herbs are like rosemary.
00:42:24This is the one that is understood.
00:42:26Organo.
00:42:27Yes, you can add it in the beginning.
00:42:28Yes, you can add it in the beginning.
00:42:29Yes, you can add it in the beginning.
00:42:30Look at the start and end.
00:42:31I don't think I agree with this.
00:42:34I will try and add it in the beginning.
00:42:35But, when you eat herbs at the end, when you finish the finished, you add dhaniya.
00:42:40Or, you add some herbs like Dhaniya, Dhaniya and Pudina.
00:42:46There are the flavors that enhance the flavor.
00:42:48Or, you add lemon at the end.
00:42:50So, it will boost the flavor from the acid.
00:42:52It will boost the flavor from the start.
00:42:54People put it in the middle, so they will put it in the lemon slices.
00:42:57Because the lemon slices, when it's cooked, the aroma of the side, the aroma of the zest.
00:43:06It leaves its own taste, which is a great flavor.
00:43:09I don't think it's a flavor.
00:43:10I don't think it's a flavor.
00:43:11I don't think it's a flavor.
00:43:13It's a flavor.
00:43:14It's a flavor.
00:43:15It's a flavor.
00:43:16And, at the end, you add fresh green herbs.
00:43:18Or, you add spring onions.
00:43:20In Chinese food.
00:43:21Or, you add some herbs.
00:43:22You add herbs in the end.
00:43:25You add flat leaf parsley.
00:43:28You add coriander.
00:43:29You add coriander.
00:43:30You add spinach.
00:43:31You add spinach.
00:43:32You add rosemary.
00:43:34Thyme.
00:43:35Oregano.
00:43:36These are dried.
00:43:37Dried.
00:43:38The red meat is my favorite.
00:43:41That flavor's nothing at all.
00:43:42You addistry linear types.
00:43:43When you add a flavor.
00:43:44That flavorız.
00:43:45infinite flavor.
00:43:46The lemon color was not a great flavor of tea.
00:43:48It's a flavor of my gravis cheese.
00:43:50Yeah, we add Bible marJa 재 hub.
00:43:51ителя there gall터.
00:43:52All Son and Manuela.
00:43:53You add flavor?
00:43:54These addPad Khura is very important.
00:43:55After that, you addini?
00:43:56The shaped flavor of seeds.
00:43:57Even Legparagus, even whatever the ingredients we сов voilà.
00:43:58I don't know how much milk noodles has other flavors.
00:44:01You don't manage this flavor.
00:44:02What is that?
00:44:03Suri meehthi, I call sage game changer.
00:44:04And you have Italian food, pasta, you don't have herbs, you have a souri methi.
00:44:11I do this.
00:44:12It's a very delicious flavor.
00:44:14You can see it.
00:44:16It's a very delicious flavor.
00:44:18And we make kaleji, like we make in the evening.
00:44:21It's a very delicious flavor.
00:44:23It's a chicken kardai.
00:44:24It's a kalei kheema, kalei gosht, chicken kardai.
00:44:27You're a very pro.
00:44:29I feel like I'm good eating.
00:44:31I'm good.
00:44:32I feel like I'm good eating.
00:44:34So, these things are great.
00:44:36The herbs can enhance the flavor and improve the flavor.
00:44:40And at the end, it's like eating.
00:44:42I don't know if the flavor is lacking.
00:44:44So, you can put it in the souri methi or put it in the sourdough.
00:44:49We put it in the sourdough.
00:44:51We put it in the sourdough.
00:44:53We put it in the sourdough.
00:44:55We put it in the sourdough.
00:44:57It's very delicious.
00:44:59They're just peppered there.
00:45:01We put it in the that sourdough.
00:45:03We put it on the sourdough.
00:45:05Let's add Southamore.
00:45:07cook
00:45:22si
00:45:25David
00:45:26I
00:45:27don't
00:45:30explain
00:45:31if
00:45:34If you want to use this.
00:45:35It means that it will add in the meat.
00:45:38Our problem is just to think that the meat is added in the meat.
00:45:42It will be used in our own eating.
00:45:45We have to use the meat as well.
00:45:47It is called the meat.
00:45:48It's called the meat.
00:45:49It's called the meat.
00:45:50That's the meat.
00:45:51We understand the meat.
00:45:54We understand the meat.
00:45:56It's quickly tenderized beef.
00:45:59If you want to call the beef, this is a great tip of food.
00:46:04and like we have to go to the bakery, or beef, or bring it to your home to cook it in a normal routine
00:46:10you don't have a bite, you don't have a pressure cooker
00:46:13so it's a good bite, a good bite bite
00:46:17if you put it in the meat, then your beef will bite quickly
00:46:20or Panadol, which is a tablet
00:46:25this was the first bite, Panadol was the first bite
00:46:29it's also finished
00:46:31it's just one bite, it's just one bite
00:46:34but the thing is that the two bite is finished in both situations
00:46:37there are two benefits
00:46:39if you have a headache, or a flu, then you can get it
00:46:43which one tablet or two screen
00:46:45two screen
00:46:46two screen, two screen
00:46:49you can put it in the moment
00:46:51one tablet, you can put it in the moment
00:46:53if you put it in the moment, you can put it in the moment
00:46:55very nice
00:46:57but the bag is the best tip
00:46:59And how too far?
00:47:02And only as many people were there.
00:47:05And Khadarha is the beautiful lady.
00:47:09What do you think she has been done with the irish tony?
00:47:13She doesn't even cut the material at home before or she can make a smile.
00:47:16She told me how she was in the show how she was a chef.
00:47:19So please read me.
00:47:20She is the good girl.
00:47:21She is the one who is in the middle, because she was crying.
00:47:24She is the one who is the one who is crying.
00:47:26We put her in their house.
00:47:28It's a crispy frying.
00:47:33Look, this is a very good thing.
00:47:36It's our mother's tips,
00:47:40which is why we do this.
00:47:43They told us that when we fry it,
00:47:46you add corn flour or double fry it.
00:47:48It's very crispy.
00:47:50It's a very good thing.
00:47:52It's a very good thing.
00:47:54It's a very good thing.
00:47:56It's a very rough smell and it's a very strong aroma.
00:48:02It's a very strong aroma.
00:48:04It's a nice small spring,
00:48:06and I always thought,
00:48:08what do you think?
00:48:10They fry it in the center of the year.
00:48:14What kind of crispy ingredients?
00:48:18It's my long-fledged€,
00:48:21I don't know.
00:48:24So, if you want to use brown rice, you put two longs in oil and then put the rice into the oil.
00:48:31Wow! It will be crispy.
00:48:34Look, many people don't have a house or you don't have anything.
00:48:39Longs are in every house.
00:48:41Very easy.
00:48:43French fries are also made, so put it in?
00:48:45Put it in full.
00:48:47Put it in full.
00:48:49Please put it in full.
00:48:51I will tell you later.
00:48:53I will tell you later.
00:48:55Because it is later.
00:48:57French fries, when you cut the rice, you cut the rice and freeze the rice.
00:49:04You mean freeze it?
00:49:06Freeze it.
00:49:07You cut it in the water and freeze it.
00:49:11You freeze it for 1 hour.
00:49:13When the rice is warm, you have to remove it from the rice.
00:49:18For the rice, you are supposed to move it and put the rice in the water.
00:49:20Just put the rice into the water.
00:49:22I am going to fry it.
00:49:24It is very good.
00:49:26It is really dry.
00:49:27No, it is frozen.
00:49:29Put it into hot water.
00:49:31No, it is frozen.
00:49:32We just put it in the water.
00:49:34You have to put it in the freezer.
00:49:35You have to put it in the water.
00:49:37With the water too.
00:49:38Then you will also go down the frills, the frills.
00:49:39It's not a cold water, it's a cold water, it's a cold water, it's a cold water, and if you don't have time to freeze, you can take cubes and put it in the cold water, you can put it in the cold water, you can put it in the water, and then you can take it from it, and then you can fry it.
00:50:03My child is very crispy, very crispy. This is such a good tip, and if you remember, I gave it to you, I gave it to you.
00:50:13It's like a cold water, and I get so many people, because you know, it's very hot.
00:50:22My auntie told me that you are in our house, you can fry it in the cold water.
00:50:28They get cold water. They get cold water and are in warm water.
00:50:37It's real, but it's a cold water.
00:50:42Don't it get cold, but they just get cold for a second.
00:50:46After well, it's getting cold.
00:50:50It will get wet.
00:50:52It will be wet.
00:50:53It will get wet, and it will get wet.
00:50:55It will get wet.
00:50:57No, not the first thing.
00:50:59It will make sure that it gets wet.
00:51:02It will get wet, it will get wet.
00:51:04It will feel that it is crispy, delicious.
00:51:08It feels like it is an empty packet.
00:51:10Yes, I like it.
00:51:12I have a heart for a franchise.
00:51:14What a show today.
00:51:16The people who are doing the diet...
00:51:18It's a long time.
00:51:20It's a long time.
00:51:22It's a great time.
00:51:24What is it?
00:51:26It's a chill cookie dough overnight.
00:51:28We make cookies at home.
00:51:30We make some of the cookies.
00:51:32We make some of the dough.
00:51:34We make some of the dough.
00:51:36We make some of the dough.
00:51:38We make some of the dough.
00:51:40If you chill it, it's cold.
00:51:42It will spread quickly.
00:51:44It will make your cookies very moist.
00:51:46This is my suggestion.
00:51:48This is a tip.
00:51:50If you have a cookie dough or a batter.
00:51:52Like brownie batter.
00:51:54Just chill it.
00:51:56If you don't have time, put it in the freezer.
00:51:58It will be cold.
00:52:00When you put it in the oven,
00:52:02it will generate a little time.
00:52:06The texture will be crispy.
00:52:08It will be chewy and moist.
00:52:10The texture of the sponge
00:52:12or the biscuit.
00:52:14I will second it.
00:52:16I learned this tip.
00:52:18I learned this tip.
00:52:20We have experience at home.
00:52:22I make brownies.
00:52:24I make brownies.
00:52:26I made brownies.
00:52:28I made brownies.
00:52:30I made brownies.
00:52:32I made brownies.
00:52:34All the eggs.
00:52:36I will second you, I learned this tip, we are experiencing at home
00:52:46I made brownies and I made it better and I made it better and I made it better
00:52:52I thought that I made it better and I made it better in the fridge
00:52:57I woke up after Fajr and I made it better and I made it better
00:53:05This is a good idea that we can put it better in the fridge and put it in the fridge and it won't be bad if it's a good summer.
00:53:15And then you bake it, it's very good. There's something cold from cold.
00:53:21What is nice and red? I feel like you go to your friends and you're so long.
00:53:28It's a test of your friends.
00:53:30It's nice and red, English.
00:53:34It's a good color, like we're making salan, we're doing everything, we're working hard.
00:53:39It's a good flavor color, it's a little bit of a Kashmiri mirch.
00:53:44It's not hard, but it's a good color.
00:53:48It's a very good color.
00:53:50If you're making salan, especially if you're using tomato,
00:53:54you can add a little red mirch and add a little Kashmiri mirch.
00:53:59It's a good color.
00:54:02In fact, if you're making salan, it's also a red mirch.
00:54:05If you're making salan, it's also a red mirch.
00:54:07If you're making salan, add a little oil in it.
00:54:09I'm thinking about 1.5kg weight.
00:54:11Then you're making salan.
00:54:13You're making salan.
00:54:15You're making salan.
00:54:17What was the deal of salan?
00:54:19This oil.
00:54:21I don't make salan but you're making salan.
00:54:27At the end, I'm just a fresh garlic.
00:54:29I brought this 26th of Kashmiri mirch.
00:54:33I don't do that.
00:54:34I brought this Irish olive oil too.
00:54:36There's so much oil you don't have.
00:54:38You also add this olive oil too.
00:54:40I have worked with the chefs and soak it with a piece of length.
00:54:46It is different.
00:54:47If you make sauce, you can use it.
00:54:49But in powder form, like lal mirch is powder, it is very easy.
00:55:05What is butter pulao?
00:55:07Some people make tomatoes.
00:55:12When it is white butter pulao, it is red.
00:55:17It is brown.
00:55:20First of all, you have to make a lot red.
00:55:23You don't have to make a lot red.
00:55:25You have to make a lot red.
00:55:27You have to make a lot red.
00:55:29You have to make a lot red.
00:55:31You have to make a lot red.
00:55:34You have to make a lot red.
00:55:55If you have just opened a bottle of silk, you will put it on the bottom of your head.
00:56:02You put it on the bottom of your head.
00:56:04We will put it on the bottom of your head.
00:56:07You will see that the color of silk is not bad.
00:56:10And the color of silk is also dry.
00:56:12If you boil too, you also put silk on it.
00:56:15Yes, the color of silk.
00:56:16I always boil it on the bottom.
00:56:18It is dry, it is dry.
00:56:20The color of silk is green.
00:56:22This is a big color of silk.
00:56:24I think you can use lemon.
00:56:26You can use lemon.
00:56:28You can use lemon.
00:56:30Lemon can use lemon.
00:56:32But it's a result of lemon.
00:56:34It's so much.
00:56:36Lemon is making it.
00:56:38You can use it.
00:56:40I don't have a question.
00:56:42But I heard that the skin doesn't suit the skin.
00:56:44I don't know.
00:56:46But I tell you that the shape is so much.
00:56:48So this is the same.
00:56:50This is the same.
00:56:52It's very much.
00:56:54If you put it in your mouth.
00:56:56Don't put it in your mouth.
00:56:58Sometimes people say that the water is getting more.
00:57:00So I will say that you don't use foil paper.
00:57:04Don't use foil paper.
00:57:06Because the foil is water.
00:57:08In the plow,
00:57:10you are talking about the color.
00:57:12If you put it in the plow,
00:57:14you put it in the plow and the dhania.
00:57:16I put it in the plow.
00:57:18I put it in the plow and the dhania.
00:57:20I put it in the plow.
00:57:22I put it in the plow.
00:57:24I put it in the plow.
00:57:26I put it in the plow.
00:57:28Don't put it in the plow.
00:57:30Now go to the break.
00:57:32There is a lot of water.
00:57:34So I will be able to speak.
00:57:36Good morning.
00:57:38Good morning Pakistan.
00:57:40So today we are learning.
00:57:42We are learning.
00:57:44We are learning.
00:57:46We are learning.
00:57:48We are learning.
00:57:50We are learning.
00:57:52We are learning.
00:57:54We are learning.
00:57:56What is the hack of Nihari?
00:57:58The hack of Nihari is that you will know.
00:58:00You will know that Nihari is better than me.
00:58:04Because you eat food at home.
00:58:06We are learning.
00:58:08We are learning.
00:58:10We are learning.
00:58:12I am learning.
00:58:14I am learning.
00:58:16I am learning.
00:58:18You will learn.
00:58:20I will learn.
00:58:22You will learn.
00:58:24You will learn.
00:58:26With theMedal топ,
00:58:28Stack in the pan.
00:58:30Put it in the pan.
00:58:32Put it in the pan.
00:58:34Put it in the pan.
00:58:38Put it in the pan.
00:58:40Put it in the pan.
00:58:42Use all the ingredients.
00:58:45Put it all in the pan.
00:58:47. . . . . .
00:59:17And you don't drink water.
00:59:19You don't drink water.
00:59:21Like you put the water in the pan, you put the water in the pan so you can cover it well.
00:59:25You have to leave it in the pan.
00:59:27When water is half, the flavor will be reduced.
00:59:31Then you will get different from the water.
00:59:33Then you will add the water, warm, and the heat will be different.
00:59:35If you have any strain, it will be simple.
00:59:37Then you will put it in the pan.
00:59:39You will see that you will be the game changer.
00:59:41These techniques and even this thing you can do in everything.
00:59:43This is the only thing I can do.
00:59:45I can do the same thing.
00:59:47This is the same thing.
00:59:49I put this in the pan.
00:59:51I will keep it in the pan.
00:59:55I will keep the water inside my pan.
00:59:57My problem is that the water is made.
00:59:59I put the water in the pan.
01:00:01Why do you do it?
01:00:03People do not need to do the pan.
01:00:05I should put it in the pan.
01:00:07The water is made.
01:00:09The water is made.
01:00:11The water is made.
01:00:13that you will get meat.
01:00:18You make inspiration for chicken.
01:00:20It's about being cooked in your bag.
01:00:25You can freez it in your bag
01:00:29At this cube, it can freeze.
01:00:33Even when flower goes so much,
01:00:38we're making salad festa when you're making seasoning
01:00:41This can be done with seafood, the fish bones are kept.
01:00:45You can't waste the fish's bones.
01:00:49I remember the fish's bones in my restaurant.
01:00:54I told him to make fish head curry soup.
01:00:57We ate in Singapore.
01:00:58My uncle ate it, so he told me.
01:01:00In it, there was a long long tail.
01:01:02There was a long tail of fish.
01:01:04There was a long tail of fish.
01:01:06There was no fish.
01:01:07There was a lot of fish.
01:01:09There was a lot of fish.
01:01:11There was a lot of fish that had a lot of fish.
01:01:13It was used in the hand.
01:01:14Therefore, the fish has a lot of fish.
01:01:16There's a lot of fish that had to eat.
01:01:17I really enjoyed it.
01:01:18I knew I was eating with his mind.
01:01:19Even though they have to be eating with the fish in my restaurant .
01:01:21So they eat your own fish.
01:01:22If it's like that's good.
01:01:24We have to believe what the fish is eating.
01:01:26They eat your meat with your téléphone.
01:01:28I'm thrilled to have this feeling.
01:01:30Because I'm a chef.
01:01:31Because you're eating something we need.
01:01:33You taste it.
01:01:34You have to eat salmon.
01:01:35You have to eat prawn.
01:01:37I dare to eat it.
01:01:38I think it's a status symbol that you eat sashimi, skin glow, this is a health point of view.
01:01:51But I'm telling you that the fish, the fish, which is bone, has a lot of flavor.
01:01:57You put it in a good way.
01:02:00And then you add it in the food.
01:02:03You're making seafood and broth.
01:02:05Is it made from fish oil?
01:02:07Basically, fish oil is made from skin.
01:02:11Because the flavor is also very strong.
01:02:14Fish oil is mostly made from salmon. Salmon oil is very expensive.
01:02:19It tastes a little bit.
01:02:21And it also comes to tablets.
01:02:23You need to eat.
01:02:25It's very good.
01:02:26This season is starting.
01:02:28Flavorful fried rice tips.
01:02:32When we're making Chinese, we're making fried rice.
01:02:35It's usually that we've made the rice and added vegetables.
01:02:39But this tip is that if you make your fried rice, it's very good.
01:02:44Meaning that the rice is made in the rice.
01:02:47You put the rice in the fridge.
01:02:49If you don't make it, then you make rice in the fridge.
01:02:52And keep it in the fridge.
01:02:53It'll be cold.
01:02:54After that, you've made your vegetables stir-fry.
01:02:57And then fried rice will be made.
01:02:59The texture will be different.
01:03:00The taste will be different.
01:03:01The taste will be different.
01:03:02And the flavor will be enhanced.
01:03:04It's a very good tip.
01:03:05I didn't know this.
01:03:06I didn't know this.
01:03:07Chef, I remember our mother from Aisha.
01:03:09I was very shocked.
01:03:11The taste will be different.
01:03:12The meal is made until then, you've got a size in the meal.
01:03:17I will eat some saiwa, some入ro.
01:03:18And keep it in the meal.
01:03:19And I have picked some siwata.
01:03:20And then the meal is made.
01:03:21I'm going to make it.
01:03:22I'm going to make it.
01:03:23I'm going to make it.
01:03:24The meal is set.
01:03:25And those are of the meal.
01:03:26So, I've cooked a father's meal.
01:03:27That's the meal.
01:03:28I'm eating.
01:03:29And no, I am eating.
01:03:30I am eating.
01:03:31I'm eating.
01:03:32I have made it in my pregnancy.
01:03:35My mother used to eat egg fried rice.
01:03:39That's what it is.
01:03:41She put a little onion in the rice.
01:03:44It's delicious.
01:03:47It's delicious.
01:03:49The calories are also cut down.
01:03:52If you eat the rice, that's not enough.
01:03:54If you don't add it, you just add it.
01:03:57Add it and you have the flavor.
01:04:00It's delicious.
01:04:02What is the tip of the rice?
01:04:04The tip is that I put the rice on the rice.
01:04:08Yes, I do.
01:04:10What is the flavor?
01:04:12It's a flavor.
01:04:14It's in the cream.
01:04:16It's in the cream.
01:04:18The rice is so gross.
01:04:20The rice is so gross.
01:04:22The rice is so gross.
01:04:24Why do you think the rice is so gross?
01:04:26I put it in the water.
01:04:28It's so gross.
01:04:30and then we put it in the water.
01:04:34And we put some oil in it.
01:04:37We put some oil in it.
01:04:39And we put some oil in it.
01:04:42It's very good.
01:04:44This is so sweet.
01:04:46It's very good.
01:04:48You don't say that the garlic garlic garlic
01:04:50is in Indian restaurants.
01:04:51They put it in the water.
01:04:53It's very good.
01:04:55It's very good.
01:04:56We put it in the water.
01:04:58No, we put it in the water.
01:04:59You have made it.
01:05:01It's a good deal.
01:05:03It's a good deal.
01:05:05People also add cream but I don't add cream.
01:05:09It's very rich and rich.
01:05:11It's heavy.
01:05:13It's heavy.
01:05:15You only add it in the milk.
01:05:17It's really good.
01:05:19What is this? Green tea?
01:05:21I didn't give green tea.
01:05:23I'm over here.
01:05:25For me, this is very important.
01:05:29It's very important.
01:05:31It's very important.
01:05:33But in a new season,
01:05:35everyone will develop good food.
01:05:37It's a good tea.
01:05:39But I think,
01:05:41people don't have to give the food
01:05:54You can put a pudina on top so that it will stay warm.
01:06:00When you put a pudina on top, it's delicious.
01:06:07It's very delicious.
01:06:09In the same way, you can put a pudina on top of it.
01:06:14You can put a pudina on top of it.
01:06:17You can put a pudina on top of it.
01:06:22It's very expensive.
01:06:25You can put a pudina on top of it.
01:06:28You can put the pudina on top of it.
01:06:31I can't put a pudina on top of it.
01:06:36Because I'm making a pudina on top of it.
01:06:40He made the whole dish and made it all.
01:06:43And the sort of dish, the good dish was the porridge.
01:06:48And he was also glad and I was also glad.
01:06:51And then I spent love with him with his little dish.
01:06:55And when the dish comes in to a whole dish,
01:06:58the whole porridge, which is the porridge,
01:07:00that is all losolable
01:07:08Two-in-one.
01:07:09So, what is the food?
01:07:11The food is called the food.
01:07:17I make it that way.
01:07:19People do this, that the food is blended with a little bit.
01:07:23But the food is a very famous place.
01:07:25The food is the name of the food.
01:07:27I was in the olden times.
01:07:29The food is in the olden times.
01:07:31So, when we asked them a day,
01:07:33we were very happy to see the food.
01:07:35So, my uncle told us
01:07:37that we don't have the food.
01:07:39And after drinking it,
01:07:41at the time, we don't use the water.
01:07:45After drinking water,
01:07:47the water isn't too much sugar.
01:07:49You define the water.
01:07:51When I take the water,
01:07:53it is reduced after the water,
01:07:55as you would add it.
01:07:57Then, the water is also low.
01:07:59Pour the water, and if we add the water,
01:08:01you add the water,
01:08:03and then, you can see the water is caramelized
01:08:05It's like the old women in the old age.
01:08:07What's in their hands?
01:08:09We eat a bowl, and we eat leaves leaves.
01:08:12I make it like this.
01:08:14I always make it like this.
01:08:16Three kilos of sheer khorma.
01:08:18Overlapping.
01:08:19Three kilos of sheer khorma.
01:08:21Three kilos of sheer khorma, one kilo.
01:08:23I make it like this.
01:08:25It's like ice cream.
01:08:27I always add the last one.
01:08:29If you don't add the first one, it leaves the water.
01:08:31Yes.
01:08:33Two people ask for the last one.
01:08:35We use a little chicken, the meat.
01:08:37You have to make water like this.
01:08:39When you know the last one, it came to the last one.
01:08:41Then you add the chicken.
01:08:43It is like in the last one.
01:08:45The rice is as follows.
01:08:47If you add the cheese with a little,
01:08:49it will be cooked.
01:08:51If you add the cheese in the last one,
01:08:53then the cheese will not come with it.
01:08:55If you add the cheese at last one,
01:08:57it will not come with it.
01:08:59I see if you have a very cheap recipe.
01:09:01to recipe that we have 10 kilos to 3 kilos. I am going to tell you that we have 10 kilos
01:09:08of cheese. If we have 10 kilos of cheese made and we will go where we will go.
01:09:15First of all, 1 kilo of cheese is 1 kilo of cheese. This is our mother.
01:09:24This is our mother.
01:09:33If we use 10 kilos of cheese, we will go back to the other side and we will go back to the other side.
01:09:45and then, you can use the douds of the seeds.
01:09:49So if you will put in the end,
01:09:53you can put the seeds on this seed.
01:09:58If you want to use the seeds
01:10:01which you don't place in the end,
01:10:04when you place the seeds on the seeds,
01:10:07you may put the seeds on the seeds.
01:10:12Now we add chini. You can caramelize the chini and add it.
01:10:22Then you can see, after that, it will be the same taste.
01:10:27And the milk will save your timing and you will say that it will save your money.
01:10:32In this way, this is a great idea.
01:10:36Oil and ghee are spilled.
01:10:40This is not a cooking-related tip.
01:10:42But it's always like we have oil pouches.
01:10:45When it comes to your hands, it will fall off.
01:10:48Sometimes it will fall off.
01:10:50It will be a mess.
01:10:52So, after you panic, how to remove it,
01:10:56put it on the oil.
01:10:59For a second, it will absorb the whole oil.
01:11:02The surface will dry.
01:11:04It's crazy.
01:11:07It will fall off.
01:11:09If you hit it on the counter, it will fall off.
01:11:13So, put it on the water and give it a little time.
01:11:15It will absorb it.
01:11:17Then you will take it off with the oil.
01:11:19It will absorb it.
01:11:21Then you will take it off.
01:11:23You will absorb it.
01:11:24We have hacks like,
01:11:25the visão twitter tell us how to wildlife.
01:11:28I have heard that if you cut in cold places,
01:11:30ßeberg on cold soven oil cannot change.
01:11:35Cheering is the way to pull the water.
01:11:36It is the way to dip the water.
01:11:38Put it, we need them to put it on.
01:11:40How do you cut enoughertas?
01:11:41When I took it in my bowl,
01:11:43and you have put the chilka and dip it.
01:11:48You have put the chilka and dip it.
01:11:50You have put the chilka and put it in the water.
01:11:52You have put the chilka in the water.
01:11:55The chilka will put it in the water.
01:11:58But it will be cold in the water.
01:12:00You will have a little bit of a drink.
01:12:02Let's take a break after this break.
01:12:04Good morning, Pakistan.
01:12:13I am going to pick up a new thing on the break.
01:12:18What is the biryani essence?
01:12:23You can use the essence in the koevre.
01:12:28You can add the essence on the koevre.
01:12:33It's important that you add the koevre.
01:12:36It will be very strong and intensified the flavor.
01:12:40The koevre itself has the original flavor.
01:12:42I had a lot of gulaab and gulaab.
01:12:44Yes, there was a lot of gulaab and gulaab.
01:12:46I couldn't get it.
01:12:48It's overpowering.
01:12:50Yes, it's overpowering.
01:12:52In the essence of the biryani, there is an equal essence.
01:12:54There is a little hot sauce.
01:12:56I didn't know that there is a biryani essence.
01:12:58Yes.
01:13:00The saffron, which is the essence of the saffron,
01:13:02there is an essence.
01:13:04There is a multiple essence.
01:13:06There is a little bit of a flavor.
01:13:08There is a little bit of a flavor.
01:13:10It will enhance the flavor.
01:13:12So, if you use biryani essence instead of the kevera,
01:13:16it will be a lot of flavor.
01:13:18The kevera is the same as the kevera.
01:13:20The kevera is the same as the kevera.
01:13:22It is the same as the kevera.
01:13:24It is the same as the kevera.
01:13:26A little bit less.
01:13:28You will add some drops.
01:13:30You don't know the formal essence.
01:13:32You get the formal essence.
01:13:34You get the formal essence.
01:13:36We have to add it to the end.
01:13:38I mean, when you remove your skin,
01:13:40then you have to add a taste.
01:13:42You have to add a taste.
01:13:44I am talking about a taste.
01:13:46This is the essence.
01:13:48We always add a little bit of water.
01:13:50Yes, you can add it.
01:13:52I give my experience directly.
01:13:54Yes, you also have experiences.
01:13:56It is a very fun taste.
01:13:58There will be aroma.
01:14:00Everyone will ask,
01:14:02So, what is it?
01:14:04What is it?
01:14:05It is a very interesting hack.
01:14:06It is also a very interesting hack.
01:14:08It is a lot of meat.
01:14:10When you taste it,
01:14:12you will know that it is more of a taste.
01:14:14We cannot do anything.
01:14:16We have to reduce it.
01:14:18We have to add a taste.
01:14:20You have to add a taste.
01:14:22You have to add a taste.
01:14:24You have to add a taste.
01:14:26You have to add a taste.
01:14:28You have to add some salt.
01:14:30You have to add some salt.
01:14:32When you do that,
01:14:33you will leave it.
01:14:34Now, you will have to add some salt.
01:14:36Now, this is a little magical tip.
01:14:38But it is a myth.
01:14:40It will evaporate.
01:14:42It might be a feeling.
01:14:44After that, you will be able to get a little bit of water.
01:14:49After that, you will be able to get a little bit of water.
01:14:53This is not a good water.
01:14:55This is not a good water.
01:14:57This is not a good water.
01:14:59It will reduce your water.
01:15:01The water will reduce your water.
01:15:03There is no logic.
01:15:05What is this?
01:15:07What is this?
01:15:09A lot of people say that we have to eat.
01:15:12We have to eat.
01:15:14We have to eat.
01:15:16We have to eat.
01:15:18We have to eat.
01:15:20We have to eat.
01:15:22We have to eat.
01:15:24We have to eat.
01:15:26If you don't eat, it will not be fun.
01:15:28But if you like it, you will have to eat.
01:15:31So, the amount of water is less than that.
01:15:34When you cut the cut,
01:15:36the slices are very important.
01:15:38You cut thick, cut thin,
01:15:40and the crispiness is very important.
01:15:43And with salt.
01:15:44It is not that you add water.
01:15:46You cut the cut.
01:15:48You cut the cut.
01:15:49Now, you cut the cut.
01:15:51You cut the cut.
01:15:52And then, the salt.
01:15:53Our mother cut the cut.
01:15:55You cut the cut.
01:15:56And the salt.
01:15:57And the skin of the muscle.
01:15:58Then, the salt.
01:15:59Then, the salt.
01:16:01Then, the salt.
01:16:02You cut them at night.
01:16:03Yeah.
01:16:04Then, the salt.
01:16:05Then, the salt.
01:16:06And, the water is finished.
01:16:07The salt.
01:16:08Of course.
01:16:09So, the salt.
01:16:11You're also starting to cut.
01:16:13You cut the cut.
01:16:15When it comes out of the freezer, the crispiness is also very good.
01:16:21The freezer is also very good.
01:16:25What is the benefit of eating at home?
01:16:29How do you get green tea?
01:16:33The green tea that we are talking about is that we don't need to drink.
01:16:37The green tea is made in the show.
01:16:39The green tea is made in which there is an edge wine, a zira, a saunf, a cinnamon stick.
01:16:49These are all the ingredients.
01:16:52I will make powder if I am traveling.
01:16:56If I am not traveling, make sure that I will make it fresh and cut it.
01:17:02Then you take two bags and put it in one bag.
01:17:05It keeps the rest of the bag.
01:17:07Then you put it in such a small amount of milk.
01:17:10Put it in the water.
01:17:11After that, if you want to use lemon juice, please do lemon juice.
01:17:15If I don't use lemon juice, I will put it in a little bit.
01:17:19I will put it in apple cider vinegar.
01:17:21I will put it in such a small amount.
01:17:23What will it happen?
01:17:24It will be detoxed.
01:17:25You will help in weight loss.
01:17:27I will drink the sugar with the milk.
01:17:28I will drink the milk.
01:17:29I will drink the milk.
01:17:30I will drink the milk for morning.
01:17:31Before I drink it.
01:17:32I am drinking moreg.
01:17:33I am drinking moreg.
01:17:34This is herbal tea.
01:17:35It is herbal tea.
01:17:36It is herbal tea.
01:17:37It is because you do all the things in your home.
01:17:39You can drink the milk from the milk.
01:17:42You feel so low in energy.
01:17:44You feel fresh.
01:17:46You get detoxed from your body.
01:17:49You lose your body in 15 days.
01:17:50You lose your body in 15 inches.
01:17:52I guarantee you that it is 15 days.
01:17:54I have a plan for this.
01:17:56I have a plan for this.
01:17:58I have a plan for this.
01:18:00I have a break.
01:18:02But I have a plan for this.
01:18:04What a matter.
01:18:06Now we have to tell you the hacks.
01:18:08Then we have to tell you the hacks.
01:18:10Then we have to tell you the hacks.
01:18:12Think about it.
01:18:14All things are under one roof.
01:18:16Okay.
01:18:18So, today, I think so.
01:18:20So many hacks for today.
01:18:22It's easy to do with the hacks.
01:18:24But we have the hacks.
01:18:26They have the big ones.
01:18:28They have the professionals.
01:18:30They have all told us.
01:18:32There are many kids.
01:18:34We have a lot of kids.
01:18:36We have to keep them.
01:18:38Thank you so much.
01:18:40Use the hacks.
01:18:42And make good food.
01:18:44Give us a few prayers.
01:18:46Good morning Pakistan.
01:18:48Goodbye, everyone.
01:18:50Goodbye, everybody.
01:18:52Goodbye, everybody.
01:18:54Can I tackle yours?
01:18:56Goodbye.
01:18:58Goodbye, Luke.
01:19:00Goodbye, guys, move on.
01:19:02Goodbye, Luke V especially.
01:19:04Goodbye.
01:19:06Goodbye.
01:19:08Goodbye, Luke V.
01:19:10Goodbye.
01:19:12Goodbye, Luke V.
01:19:13Goodbye.
01:19:14Goodbye.
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