00:01. . . . . . .
01:29. . . . . . .
01:30. . . . .
01:31I mean it was this
01:33My favorite thing is
01:38Karshishamishiri
01:38Doud Dulari
01:39Punjab and other soups
01:41This dish is not the best
01:45Doud Dulari is a very beautiful thing
01:46I am from the Krasi
01:47It is very delicious
01:49Very colorful dish
01:52So let's see
01:54And you can believe that I don't know which thing
01:57Really?
01:58I don't know
01:59I don't know
02:02I don't know
02:04Right
02:04You should say
02:05First of all, give the original dish
02:08And then we will give the original dish
02:10Give the original dish
02:11I will tell you
02:14I learned the best word
02:15I learned the best word
02:17I was so good
02:18I said no-Ishna
02:19I was so good
02:20I didn't have a problem
02:21I didn't understand
02:25They said they are getting a little understanding.
02:27No, but you did.
02:29Thank you, thank you.
02:30So we are making Singaporean rice.
02:33We need all the chicken.
02:35Cut it in strips or cubes.
02:38Also, we need garlic and ginger.
02:41Chopped with your lehsan and udrak.
02:43You will saute with the chicken.
02:45Chopped udrak?
02:47Yes, chopped udrak.
02:48I like that.
02:51I don't like that.
02:55Chopped ginger, garlic, chicken.
02:58Dalda is in a stand-up pouch.
03:00We have oil for convenience.
03:02It is easy to pour.
03:06We will put the oil in it.
03:08We will put garlic in it.
03:10I will start with garlic.
03:12I will start with it.
03:12Every time we are doing it,
03:14we are making it side by side.
03:17Right.
03:17I will tell you.
03:19I will tell you.
03:20When the garlic is sauteed,
03:22I will tell you that we will take chicken.
03:24We will take ginger and garlic.
03:27The garlic is fried.
03:29Then we will put ginger in it.
03:30We need rice.
03:31Jaza's elite basmati rice.
03:33We have boiled rice in the salted water.
03:38In the salt water.
03:38In the water.
03:39In the water.
03:39In the water.
03:39In the water.
03:39In the water.
03:40We have egg noodles.
03:41You can also take wheat noodles.
03:43You can also take macaroni.
03:45How much is it difficult for the garlic?
03:48It is a great pleasure.
03:49The garlic is a great pleasure.
03:51It is a great pleasure.
03:52With this,
03:53when the chicken is browned,
03:55we will add ketchup.
03:57If you like ketchup,
03:59I do not like it.
04:00But I will add it.
04:01Because everyone likes it.
04:03It will become a red tomato sauce.
04:06We will add hot sauce.
04:08We will add almond.
04:09We will add almond.
04:11We will add almond.
04:11We will add garlic.
04:13We have carrot.
04:14We will add gajar.
04:15Then you will add chicken.
04:16We have bell pepper and shimla mix.
04:21You have capsicum.
04:22Green.
04:23Red.
04:24Yellow.
04:24We will add it.
04:26We will add the flavor to the chicken.
04:30Once we add the chicken.
04:31First, add the flavor to the chicken.
04:32Then we brown it.
04:33It is not a little brown,
04:35but we will sauté it.
04:36We will add golden 함.
04:38It will be translucent.
04:40But it will be translucent.
04:42To make a little brunt.
04:44We are doing transmission.
04:46What will happen?
04:48We'll have transmission.
04:49We have a little bit of a type of.
04:52No, no, no.
04:53Translucent.
04:53You know.
04:55Translucent.
04:56Translucent in transmission.
04:59We will have it.
05:00We have green cabbage.
05:04What do you call it?
05:05Gobi.
05:05I don't know.
05:06It's a bun gobi.
05:10I'm going to put chicken in there?
05:11Yes, I'm going to put chicken in there.
05:12We have chicken powder.
05:15We have chicken powder.
05:17What you can see.
05:19Chicken powder.
05:20It's a good umami flavor.
05:24I don't know why.
05:25It's a good umami flavor.
05:25You don't know why.
05:27It's a good umami flavor.
05:28I don't believe that.
05:29I'm not sure how to say umami.
05:31I don't know.
05:33It's a broth type flavor.
05:35Like in soup.
05:37Chicken type.
05:37It gives you the chicken powder. You can also add the chicken stock cube.
05:44The chicken we have used Sabroso, you know, is healthy for Sharia.
05:50It is 100% safe and healthy chicken.
05:53It is a very good packaging.
05:57So, I am using Sabroso chicken.
05:59I have told you that it is very good.
06:01So, you make this, we can also show you.
06:02Yes, I am very good.
06:04I am telling you that this is a basic product.
06:07Sometimes, there is a product of vinegar or vinegar.
06:13There is a few dishes.
06:15I am thinking about it.
06:17Again, there are a lot of questions about it.
06:19So, tell us about it.
06:23Tell us about vinegar.
06:25The vinegar is used in our homes.
06:28It is a white color.
06:29I am thinking about it.
06:30I am thinking that it is not a way that we are finding.
06:36But I am thinking that some diseases can become a cause of diseases.
06:40Yes, yes.
06:41Because, if I see the inverse of this,
06:44it is organic acid.
06:45The acid which about it, you have said that.
06:48It is a very different year.
06:51He prayed that,
06:52God, give glory in our homes.
06:53Mm-hmm.
07:48Mm-hmm.
08:19Mm-hmm.
08:22Mm-hmm.
08:48Mm-hmm.
09:02Mm-hmm.
09:04Mm-hmm.
09:06Mm-hmm.
10:02Mm-hmm.
10:25Mm-hmm.
10:27Mm-hmm.
10:29Mm-hmm.
10:31Mm-hmm.
10:32Mm-hmm.
10:39Mm-hmm.
10:42Mm-hmm.
10:57Mm-hmm.
11:07Mm-hmm.
11:11Mm-hmm.
11:14Mm-hmm.
11:18Mm-hmm.
11:32Mm-hmm.
11:38Mm-hmm.
11:43Mm-hmm.
11:46Mm-hmm.
12:03Mm-hmm.
12:05Mm-hmm.
12:09Mm-hmm.
12:20Mm-hmm.
12:22Mm-hmm.
12:24Mm-hmm.
12:34Mm-hmm.
12:35Mm-hmm.
12:55Mm-hmm.
12:57Mm-hmm.
13:01Mm-hmm.
13:02Mm-hmm.
13:24Mm-hmm.
13:33Mm-hmm.
13:59Mm-hmm.
14:03Mm-hmm.
14:04Mm-hmm.
14:05Mm-hmm.
14:05Mm-hmm.
14:05Mm-hmm.
14:05Mm-hmm.
14:06Mm-hmm.
14:06Mm-hmm.
14:06Mm-hmm.
14:07Mm-hmm.
14:07Mm-hmm.
14:08Mm-hmm.
14:09Mm-hmm.
14:09Mm-hmm.
14:22Mm-hmm.
14:23I didn't say this.
14:24I couldn't give it to you.
14:25I can give it to you.
14:27You didn't say it.
14:29I didn't say it.
14:32You had to do it.
14:32One was a little,
14:34a small,
14:35a big big big chicken.
14:39It's a pasta.
14:42They are taking it.
14:44I was telling you.
14:47The big big big big big
14:48noodles are made.
14:50I mean, Italy's daddies?
14:53Yes, Italy's daddies.
14:54In Italy, there are also daddies.
14:55No, Italy's daddies.
14:58No, Italy's daddies.
15:00I think it's only in my mind.
15:02I mean, Italy's daddies.
15:04You speak English.
15:07Italian.
15:08Okay, Italian.
15:09Let me tell you.
15:11If you tell me,
15:13if you tell me,
15:14let me tell you.
15:16It's a milk pack, UHT milk.
15:18In it, they added corn flour,
15:21and diluted it.
15:22After that, we add a little bit of jamishiri.
15:24We add a little bit of jamishiri,
15:25so that the color will be a little pink.
15:27There will also be a light, light, refreshing.
15:30After mixing it,
15:32you add condensed milk.
15:34You get condensed milk.
15:35You get condensed milk in a can.
15:38And you have to add it.
15:40What do you say?
15:40What do you say?
15:42What do you say?
15:44What do you say?
15:46Give it a spoon.
15:47Please.
15:50Yes.
15:51And rubri will go.
15:52Who likes rubri?
15:53I know that you like rubri.
15:56What do you say?
15:58Rubri likes rubri.
15:59Do you like rubri?
16:01I'll take it for you.
16:02I'll take it for you.
16:03I'll take it for you.
16:05I'll take it for you.
16:07I'll take it for you.
16:08What is it?
16:12Nothing.
16:13After you add a condensed milk,
16:15you have to add jelly,
16:17vermicelli,
16:26vermicelli,
16:27fruit cocktail.
16:28You can add fresh fruit.
16:30After mixing it,
16:32you have to add a serving bowl.
16:35And then rubri.
16:36I'll take it for you.
16:37I don't know.
16:38I don't know.
16:38I don't know.
16:39I don't know.
16:40Why?
16:41I don't know.
16:42I don't know.
16:43I don't know.
16:44The most famous clamor.
16:46I don't know.
16:46When they come to the market,
16:47this is a new name of Varmicelli.
16:48Now the new name is for the market.
16:50How?
16:51The new name of Varmicelli is for the market.
16:53What is it?
16:54Vashmalle.
16:54The word?
16:56Yes, he said it.
16:58You are telling me that you don't know what he is saying,
17:00I guess it is Vashmalle.
17:01He is like Vashmalle.
17:02The other one told me.
17:04This is a nickname I made it.
17:07A nickname?
17:07Do you know something?
17:08What was your nickname?
17:10Please tell you.
17:11It's amazing.
17:13What was it? I didn't even know it.
17:16I didn't even know it.
17:17You will have four nicknames.
17:21You will have four nicknames.
17:25What?
17:25We will have three nicknames.
17:28Four nicknames?
17:31No. Where is it?
17:33One nicknames.
17:34One nicknames will happen.
17:36One nicknames will happen.
17:37One nicknames will happen.
17:39One nicknames will happen.
17:40There is a native name.
17:41One nicknames will happen.
17:43From the book?
17:44From the book?
17:46From the book.
17:47He will have two nicknames.
17:51You have so much love.
17:55He could have so much love.
17:57He has a great reward.
17:58God bless God.
18:01I have asked to ask for it.
18:03I have one minute.
18:04I am giving it.
18:06You have to put it in a serving bowl and then put it in a serving bowl.
18:12Take it.
18:13Now you have to ask.
18:15Galif, you told me that every food is a popular food.
18:21Because today we are talking about a popular food.
18:24What is the name of Chinese salt?
18:27Is it a problem or is it not?
18:29What do I want to tell you?
18:31Chinese salt, which we know from the name of Ajinomoto,
18:34and M.S.G. is a short form.
18:37This is about every food in our Chinese food.
18:42But for health, it is not so much for health.
18:47M.S.G. does not take it, it is better.
18:49Because it is a big argument that it is not healthy.
18:53It is made by two ways.
18:54Some animal sources are made from it.
18:58And some organic sources are made from it.
19:00The animal sources are normally non-halal.
19:03But I can only say that if you try to use the first thing,
19:07that it is not done.
19:09But if it is very necessary to use it,
19:11that there is something that is not done in the world.
19:11So, if I am a professional,
19:12that I am a professional,
19:15because I am a professional,
19:17who can use the first thing to use,
19:18I am a professional,
19:27and I am a professional.
19:30And I am a professional,
19:31I am a professional.
19:33I am a professional.
19:40Number two.
19:42Okay.
19:43And the way it was used, it was chopped and put it in place.
19:47So, we can do all of it properly.
19:53It's a small difference. It's an extra 1-1.5 minutes.
19:55But we can make our food better for ourselves.
19:59You can eat it.
20:01Okay. Okay.
20:03And this is a Chinese dish.
20:05In Chinese dishes, vegetables are included in a different way.
20:10Is it okay?
20:11Or is it more efficient?
20:14Or is it more efficient?
20:16There are two things.
20:17In Chinese dishes, it's a little crunchy.
20:23We call it the same.
20:26So, we call it the same.
20:28I think this is a good job.
20:31That's what we make at home.
20:34You can plant the spices.
20:36It's a little less.
20:38It is less ice.
20:39It is less products.
20:40And it's less of us.
20:42So, vegetables are made at any place.
20:46In any kind of dish, this is fine.
20:48It's crunchyness.
20:50It needs to be kept and needed.
20:52If the vegetables have enjoyed it.
20:55It doesn't matter.
20:56Because the chicken isκ.
20:58The water solubles are also locked in the air of fire.
21:02In my opinion, Ghalif, did you talk to him with Moulana Raza Daudani?
21:07Did you talk to him about that?
21:09No, sir.
21:10You will be surprised that I will challenge you.
21:12As much as his knowledge, study, and regret, and shock,
21:17what is healthy or not, you will be impressed.
21:20You will not talk to him about this.
21:22I want to talk to you both.
21:23It is a great pleasure.
21:24It is a great pleasure.
21:25It is a great pleasure.
21:28It is a great pleasure.
21:31And in health related issues.
21:33Which research is said in the year?
21:36Which research is now outdated?
21:37What is the new research?
21:38Which Gora Science Dhan?
21:40Which local local...
21:42It is a great pleasure.
21:45So what did you do?
21:48Singaporean Rice and Ekrar have
22:02I have used Naur's chicken powder.
22:08I have used Naur's chicken powder.
22:09I have used Naur's chicken powder.
22:20Daldha cooking oil.
22:22And Jaza rice.
22:24Obviously, elite basmati rice.
22:26This is a question.
22:27They have made tips.
22:29You have made Singapore rice.
22:31They have made milk.
22:33What did you do?
22:33I have done this segment.
22:35You have said my father's name.
22:37You have done everything.
22:40You have done everything.
22:41You have done everything.
22:42You don't do everything.
22:43You have done everything.
22:44Tell me.
22:45You have done everything.
22:45You have done everything.
22:46Where do you have to put it here?
22:49What is happening down here?
22:50Let's go.
22:52I thought I was going to ask you.
22:54Why do I do everything?
22:54I'm doing everything.
22:55I did everything.
22:56You have done everything.
22:56Basically, the driver of this train,
22:59you are the same.
23:00Yes sir.
23:01It's like that.
23:01Mashallah.
23:02And the driver of this train is not the same.
23:04It's not the same.
23:06It's not the same.
23:06It's the same in Pakistan.
23:07We are going to autopilot.
23:09It's our own.
23:10And sometimes,
23:11it's also the same.
23:12You have to wait for it.
23:12It's also the same.
23:13It's not the same,
23:15it's no security.
23:18We all have to wait for it.
23:19Thank you Sir!
23:20Thank you very much,
23:21thank you very much.
23:26Thank you very much.
23:27You are also.
23:28Thank you very much.
23:29I am here to give the authority.
23:29And then we,
23:31we really appreciate it.
23:31And then we will give the opportunity.
23:32You are also giving the opportunity,
23:34the opportunity,
23:34I promise you.
23:36Great,
23:38you will give the opportunity.
23:51We'll see you next time.
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