- 14 minutes 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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Short filmTranscript
00:00:07This is the morning that has come to you
00:00:10Your lips will come to you
00:00:12We will come to you and we will come to you
00:00:21The morning that has come to you
00:00:23This morning that has come to you
00:00:35The morning of the evening
00:00:36This morning is not your일�
00:00:37It is the morning that has come to you
00:00:40The morning that you will come to you
00:00:42And you will come to me
00:00:42The morning that you are listening to you
00:00:50The morning that you are listening
00:00:55The morning that you will try to
00:00:58The morning that you will see
00:01:11Hi
00:01:16As-salamu alaykum good morning good morning Pakistan
00:01:20Kya hal hai meri piyare mehkye waalong bade dino baad mehne mehkye waalong ka hai
00:01:25aur khas taur pe aaj isi liye mehne aap logon ko mehkye waalong ka hai
00:01:29kyunke bada zaururi hai aapko un logon ke girdh rahna
00:01:35jin logon se aap kut sik sakti hai
00:01:38jin logon se aapko fayda paunchta hai
00:01:40jin logon ki company nuk sandhe nahi hoti
00:01:43to ab agar aap semžte hai ki meri company nuk sandhe nahi hai
00:01:46isi liye mehne aaj aapko mehkye waalong ka
00:01:49kaitate hai auratay bhoat pete ki halki hoti hai
00:01:53aapne pete meh koji baat ni rakti
00:01:54lakin saafsi baat hai
00:01:56aap jin logon ke irdh girdh baitate hai
00:01:59woh akstar
00:02:01aapki karii bi log
00:02:03aapke cousins bhi ho sakti hai
00:02:05yaani koii rishthedar
00:02:07aapke dost bhi ho sakti hai
00:02:09unse bada koi
00:02:11joh aapke karii hai
00:02:13unse bada koi jealous
00:02:14shaks nhi hoota
00:02:15aapko sach bethahun
00:02:16agar aapka amyyaab hoti hai na
00:02:18to aapki kamiyabhi pere strangers khush ho jayenge
00:02:22magar hi joh aapke kariibhi log hai na
00:02:23yoh anndar yoh anndar yoh anndar
00:02:25yoh anndar yoh souch raha hongge
00:02:25ki kaisa isko gira hon
00:02:28kisii kisii ko
00:02:29aachhanik feel hota aapki kamiyabhi
00:02:31aur aur woh aapko aahistah aahistah
00:02:34khul ke nazar aate hai
00:03:03jab nazar aana
00:03:11hujan na yohanik
00:03:18hiya kuninka yongke kariibhi
00:03:32If you have a friend and you have a good number, you will also have a duffer, you will also
00:03:38be gumsing them and your grades will also be better.
00:03:43If you are a very intelligent student and you are sitting under the nalaiq, then you will also be nalaiq.
00:03:50Because their company matters.
00:03:53If you want to see someone, then you will see your friends.
00:03:56You will know how the personality is.
00:03:58So, that way, you should always sit under those people.
00:04:03You will learn something.
00:04:07And you will learn something like that.
00:04:09Whether it's a good news or a good news.
00:04:15Whether it's a good news.
00:04:18Whether it's something new.
00:04:19So, I am very lucky.
00:04:22What's the best news for you?
00:04:23Because these half a day, I sit in my friends, they tell me a lot of good things.
00:04:29We don't have time to gossip.
00:04:31And it's a good quality time.
00:04:31And for half a day, it's a good quality time.
00:04:34But we can always give you a good time.
00:04:36So, we will give you a good quality time.
00:04:38We will always give you some good quality time.
00:05:13ཁྱསས ཉའོསསས ཆོན ས྾ིིས འོ སྲོན སྲའི འོ འོ སྲེསས ར྾ྱས ལྱགས སྲབྱུད འྲགས འོོ སྲབྱསས འོ ཉེ�
00:05:22I thought it would be nice to see you in your eyes.
00:05:25So, there are all positive types of our personalities today.
00:05:31Or, we will tell you cooking hacks.
00:05:34So, come and learn cooking hacks after learning cooking hacks.
00:05:36Make a great dish in your home.
00:05:39And give you first hand credit.
00:05:42I don't need to tell you.
00:05:44Good morning Pakistan.
00:05:45Break after the break.
00:05:46Let's learn something.
00:05:59Welcome back.
00:06:00Good morning Pakistan.
00:06:02So, today we will learn very interesting hacks.
00:06:05We will learn from those personalities.
00:06:06Which are the most important things.
00:06:08And also the most important things.
00:06:09So, I will introduce my panel.
00:06:12My one of them is Sadiya Imam.
00:06:14Assalamualaikum.
00:06:14Waalaikum.
00:06:15Do you know how many of these things are the most important things?
00:06:18Yes, the most important things.
00:06:19Table to make a lot of things.
00:06:22And on the other hand, my husband Rbab Masood.
00:06:25Assalamualaikum.
00:06:25Waalaikum.
00:06:26This is also a good day.
00:06:26You are the most important in the family.
00:06:30Not in the food.
00:06:30But not in the food.
00:06:31You are the most.
00:06:32And my husband Rida Aalem.
00:06:34He is a professional.
00:06:35Assalamualaikum.
00:06:36Waalaikum.
00:06:36How are you?
00:06:37And our chef Aisha Bajid.
00:06:44Assalamualaikum.
00:06:44Waalaikum.
00:06:45How are you?
00:06:46I am.
00:06:46How are you?
00:06:47So, today's program.
00:06:50It's not a food recipe, but it's a small thing that you put in your own recipes and you ask
00:06:59what do you do in the dish that you don't make like this?
00:07:04We want to say that they don't make like this.
00:07:36They don't make like this.
00:07:37But I was not a chef.
00:07:42But I had a lot of money.
00:07:43But I had a lot of money for her.
00:07:43But the lady has fought for her.
00:07:44I was like a good guy.
00:07:50But I had a lot of money for her.
00:07:50And I was like a big brother.
00:07:54And we were crazy.
00:07:56I mean, she ate the food.
00:07:57You put the bread and the flour.
00:08:00You put the flour in your bag.
00:08:01You put the flour in the bag.
00:08:03You put it in your bag.
00:08:04You put it in your bag.
00:08:06You can't even make it without a change in any dish, you don't have to do it.
00:08:12So, eating and cooking is a therapy.
00:08:14My mom said to me that I was shocked when she was being a chef.
00:08:19Give them my hands and give them a hand in training.
00:08:22No, there is really a tension release.
00:08:25Therapy is a therapeutic.
00:08:27People like to eat, to make food, to make flavors.
00:08:32So, obviously, it is for them.
00:08:34But some people also make excuses.
00:08:36So, who make excuses for them, they also make excuses.
00:08:39But when we eat food, we don't have to eat it.
00:08:43We don't have to eat it.
00:08:44We don't have to eat it.
00:08:44We don't have to eat it.
00:08:44This is the logic.
00:08:47What is this?
00:08:49This is why you are used to the flavors and the aroma.
00:08:53The taste of your face.
00:08:56The taste of your face is the same.
00:08:57So, why are the taste of your face?
00:09:00Why are the taste of your face?
00:09:01This is better.
00:09:02Our mom is not the same.
00:09:03Sorry, our mom is the same.
00:09:05We don't have to eat it.
00:09:08The people eat their food in shock.
00:09:10I am very good.
00:09:11My mom is making food for 4 push-ups.
00:09:15Then they make food for 3.
00:09:17Then they make food for 3.
00:09:18Then they make food for 3.
00:09:20They make food for 3.
00:09:21The food is really important.
00:09:25You eat what you are eating.
00:09:26This is very important.
00:09:27When we come to Pakistan, we say that we don't understand what food is eating during the morning.
00:09:34But the food is for the night.
00:09:38A food in the morning.
00:09:38The food is like this is heavy foods.
00:09:39It is for bad days.
00:09:42It's a food in time.
00:09:42It is so that you eat for 4.
00:09:46burn
00:09:47we eat Sunday things
00:09:51and we eat it
00:09:52and eat it
00:09:52we will sleep
00:09:54we will do it
00:09:55we will do it
00:09:56but we will do it
00:09:57so this is a big difference
00:09:59that we should also understand
00:10:00which time of day
00:10:02and which night
00:10:03we start
00:10:04let your meat rest
00:10:07let your meat rest
00:10:09let your meat rest
00:10:15We usually follow the rest of the steaks.
00:10:19You have served the meat in the seer,
00:10:23in the butter or any fat,
00:10:25and we have to rest it.
00:10:27We have to remove it from the pan to room temperature.
00:10:31That's why we have to rest it in 8-10 minutes
00:10:33or more than 15 minutes.
00:10:35We have to rest it in the juices.
00:10:37Meat or protein.
00:10:39We have to rest it in the juices.
00:10:43When you cut the steak,
00:10:45the juices don't come out.
00:10:46If I understand it in the past,
00:10:50the purpose of your saying is that
00:10:51when we have put the steak on the chulis
00:10:55to stir it,
00:10:57we have to rest it in the cold.
00:11:01We don't have to rest it in the cold.
00:11:04When it's cooked during cooking,
00:11:06it will stay in the pan.
00:11:07It will be served for the temperature for the time.
00:11:08It will be served as much as you need the temperature.
00:11:11Like medium-rare, medium-well, medium-well.
00:11:13After that,
00:11:14after that,
00:11:15you have to rest it in a little while.
00:11:16You have to rest it in a plate.
00:11:19You have to rest it in the room temperature.
00:11:20In the kitchen.
00:11:22Because it will rest it in 8 minutes.
00:11:25As long as it will rest,
00:11:27the juices will come back to the place.
00:11:29Otherwise,
00:11:30you will serve it and serve it,
00:11:31the juices will come out.
00:11:32You have to rest it in the heat.
00:11:46You have to rest it in the heat.
00:11:47You will not be tense.
00:11:48Yes.
00:11:48It is not because of the kitchen itself.
00:11:51You will not be tense in the pan.
00:11:52You don't put it in the pan. You put it in the kitchen temperature.
00:11:56If you put it in the table, you don't put it in the table.
00:11:59You put it in a rough plate and then you put it in the service plate, which you serve.
00:12:03Then you put it in the plate, like presentation.
00:12:05Sometimes you have steaks and steaks in heat.
00:12:09Look, there are different types of steaks.
00:12:13They are called sizzling platters.
00:12:14So the sizzling platters are the ones that my master said,
00:12:18and they said, it's the steak.
00:12:20I also say it's the steak.
00:12:22I personally like that.
00:12:24We don't serve that in our restaurants.
00:12:27But the concept is different from the desi side.
00:12:31We started this in Pakistan.
00:12:35I have to ask you a question.
00:12:37A very important question is,
00:12:40we make steaks as well as tenderloin.
00:12:44What do you say in Urdu?
00:12:47We call it undercut.
00:12:49Undercut means that it's from the corner of the house.
00:12:52Undercut, tenderloin, undercut.
00:12:54And it's a nice.
00:12:54It's a garden back.
00:12:56Yes, it's a garden back.
00:12:58Yes, it's a garden back.
00:12:59I remember that.
00:13:00Now I would like to ask you this next question.
00:13:03It's a nice thing.
00:13:04It's a bad habit.
00:13:05People have so bad people to eat.
00:13:07When they take steak,
00:13:08like I didn't make steak before.
00:13:10I asked my son to be shocked,
00:13:13so I gave it to my cook.
00:13:15It's a mistake.
00:13:16I looked at it.
00:13:17Now he made it.
00:13:18My son said,
00:13:19this is a bad habit.
00:13:20It's a bad habit.
00:13:22It's a bad habit.
00:13:22But when I made it,
00:13:23when I made it,
00:13:24I asked you if I made it.
00:13:26Yes, yes.
00:13:26When I made it,
00:13:27I made it with steak,
00:13:29put a little sauce on the steak.
00:13:31And then,
00:13:32when I put it in the pan,
00:13:35I put it in a little bit.
00:13:37I put it in a little bit.
00:13:38I put it in a little bit.
00:13:40Then I put it on the other side.
00:13:42The juices are sealed.
00:13:44And after that,
00:13:46when I served my son,
00:13:47it was a bad habit.
00:13:48The juices are sealed.
00:13:51It's a good thing.
00:13:52That's how we make steaks.
00:13:54We mainly share steaks.
00:13:56That's why we do it.
00:13:57In that way,
00:13:58like you said,
00:14:00the term has been sealed.
00:14:02The flavors are locked.
00:14:04When you seal it outside,
00:14:06it's locked its boundaries,
00:14:07then the temperature is kept
00:14:10until you rest it.
00:14:12When it's rest,
00:14:13then the cooking process itself
00:14:15will generate heat.
00:14:16So this is all the science, the other one you asked the undercut tanderloin, which is your mate or helper,
00:14:23it has over cooked it, obviously.
00:14:26So it's rubber?
00:14:26Yes, this is a cut that it is said that it is in the air.
00:14:30You keep it and it is rare, medium rare.
00:14:34If it is pink or bloody, you can eat it only from outside.
00:14:39So this is the most famous cut.
00:14:41But in this cut, the flavor is not so much, but it is very tender.
00:14:47So this is the most famous cut.
00:14:48The whole cow or bell or buffalo is the most expensive cut undercut tanderloin.
00:14:55Okay, what is this?
00:14:56Veggie smart tips?
00:14:58Chef Aisha.
00:14:59Veggie smart tips?
00:15:01What is it?
00:15:02Veggie smart tips?
00:15:03You have to write the heading now.
00:15:05We have to make the vegetables smartly.
00:15:07We just have to make the vegetables so that the vegetables are not siy.
00:15:11Then we have to make the vegetables in the house.
00:15:13We always have to eat the vegetables in the house.
00:15:16I am thinking about vegetable soup.
00:15:17It does something to eat in the house.
00:15:17Yeah, it tastes like brown so it doesn't make the vegetables.
00:15:22So it doesn't give you all the wealth.
00:15:23It's not a simple tip.
00:15:23If you make a vegetable soup.
00:15:25If you make a vegetable soup, boil them first.
00:15:27Make it your garden soup.
00:15:28How about like?
00:15:31Then you have to add a gobi in it. If it is butter or it is boiled, it will also
00:15:37be boiled.
00:15:38It will be very fresh and you don't need to cook it much because it is already boiled.
00:15:45After that, you have made your gobi masala and put these vegetables in it.
00:15:48You will see that after the vegetables, your vegetables will be very vibrant and colorful.
00:15:53You will see what the vegetables are like.
00:15:55We have different chefs who are cooking in it.
00:15:59I saw that they gave me this tip.
00:16:01If you are making Chinese or stir-fry vegetables that you don't have to cook,
00:16:07add a little chini and the color will be added.
00:16:10Yes, yes.
00:16:12If you add sugar, it will be retained in the color of the vegetables.
00:16:15It will be crunchy.
00:16:17It will not be overcooked.
00:16:19This is the tip.
00:16:47If you add sugar, it will be
00:16:50When you have to serve it, you have to put it in the water and put it in the salad
00:16:55bowl.
00:16:55It will also be crunchy and the color will also be good.
00:16:59Boost instant flavor.
00:17:01We are making a lot of food that we feel like,
00:17:05let's taste it.
00:17:06The food is not open.
00:17:09Our mother used to do it.
00:17:11Maybe I had told you before,
00:17:12that you add a little chini.
00:17:16The chini and namak combination,
00:17:19you add a little chini.
00:17:23For example, I will give you a very simple example.
00:17:27You have made a very simple example.
00:17:28We make a raita, add a little chini.
00:17:31You add a little chini.
00:17:33You can taste the raita.
00:17:36The most simple example I have given you.
00:17:39I'm listening to the first time.
00:17:40You are making a salad.
00:17:43You taste it.
00:17:44You don't taste it.
00:17:46I thought it was not the taste.
00:17:48You can add lemon or you can add a little chini.
00:17:54How little chini?
00:17:55For example, one kilo.
00:17:57It's a little bit of a chitkin.
00:18:00It's not that God will give you two chini.
00:18:02I will give you two chini.
00:18:05Even a dry taste,
00:18:06you can add a half chini.
00:18:10Why?
00:18:10What you want to say.
00:18:12Tell me.
00:18:15This is the second thing I have done.
00:18:16I have done the right thing.
00:18:18I have done the right thing.
00:18:18I have done the right thing.
00:18:19I have done the right thing.
00:18:19I have done the right thing.
00:18:20I have done the right thing.
00:18:23Salt, acid and sugar.
00:18:26There are three things,
00:18:27which are instantly flavoring the flavor.
00:18:29Like if you have a dish like this,
00:18:31it is very bland and flat.
00:18:33You will have some salt.
00:18:35You will adjust the acid.
00:18:36You will add the acid.
00:18:37You will add the acid in there.
00:18:38There is vinegar, lemon and tomato.
00:18:40You will bring the dish and give it a boost.
00:18:45What about the flavoring?
00:18:46When you are done after the dish,
00:18:47you will try to avoid the salt.
00:18:48You do not use the salt without it.
00:18:49You have to use the salt of the salt and business.
00:18:51Do not use the salt of the salt.
00:18:51You use the salt and the salt and salt of salt.
00:18:53Like the silver salt and salt.
00:18:54It is a natural flavor.
00:18:55Quality salt and green salt?
00:18:56Salt, sea salt, kosher salt, salt.
00:19:00What's a lot of salt.
00:19:01Kosher salt is basically a variety of salt.
00:19:05You can understand that it's a kosher meat.
00:19:09It's a name and it's a juice.
00:19:13It's a technique, that's what we call a filter out.
00:19:20We call it kosher meat.
00:19:24It's a good technique.
00:19:27It's a good technique.
00:19:28If you look at the historical point of view.
00:19:30Okay.
00:19:32Fish and chicken smell.
00:19:34Oh!
00:19:35It's all over.
00:19:38It's the best.
00:19:39You can put chicken and fish in chicken.
00:19:43When you put chicken,
00:19:45it will get a little bit.
00:19:48You can put a lesson with it.
00:19:50You can put a little bit of a drink.
00:19:52I also put chicken in the water.
00:19:54When I wash the chicken,
00:19:56I put the chicken in the water.
00:19:59When you make the chicken,
00:20:00I feel you have a fresh chicken.
00:20:02It's a fresh chicken.
00:20:04It's a fresh chicken.
00:20:07Yes, it's a normal chicken.
00:20:08Put it in the water.
00:20:09Put it in the water.
00:20:11If it's 1 kg of chicken,
00:20:14put it in the water.
00:20:16Leave it in the water.
00:20:18Then wash it in the water.
00:20:20What is the logic of the smell?
00:20:22In the fish,
00:20:25it's a fresh smell.
00:20:27It's fresh.
00:20:28It's fresh.
00:20:29The fresh smell of fish is a good smell.
00:20:32It doesn't look bad.
00:20:34It's fresh.
00:20:34It's fresh.
00:20:37Sorry to cut you.
00:20:39It's a Japanese restaurant.
00:20:41So obviously,
00:20:42we have so much seafood.
00:20:43We smell it.
00:20:46If there's any strange smell,
00:20:48we're out.
00:20:50We don't approve it.
00:20:53We don't accept it.
00:20:54Our chefs don't approve it.
00:20:57There's a bad smell.
00:21:00There's a aroma of seafood.
00:21:02You go to sea,
00:21:03you have an aroma of sea,
00:21:06shells, lobster, crab, fish.
00:21:09You don't have to go to sea.
00:21:12You don't have to go to sea.
00:21:14You don't have to go to sea.
00:21:14You have to go to sea.
00:21:16Obviously, it's not so good.
00:21:18But it doesn't happen to be so good.
00:21:20It doesn't happen to be so good.
00:21:21When the truck runs in the defense,
00:21:23it will be a bad thing.
00:21:25It's a wastage.
00:21:26It's a wastage.
00:21:27It's a wastage.
00:21:28It's a wastage.
00:21:30It's a wastage.
00:21:32It's a wastage.
00:21:33We also take fish.
00:21:35You can see the fish.
00:21:35If you cut the fish,
00:21:36you can see the blood is missing.
00:21:39If the blood is missing,
00:21:40it's instantly pink.
00:21:46We check it.
00:21:47It's a lot of seafood.
00:21:51Why do you check it?
00:21:52If the skin is missing,
00:21:55it means it's not fresh.
00:21:56If you press it back,
00:21:59it's fresh fish.
00:22:00It's fresh fish.
00:22:01You never smell it.
00:22:02You put it in the house.
00:22:04But if the fish is bad,
00:22:06you put it.
00:22:07It smells bad.
00:22:10One very important tip
00:22:13that you need is that
00:22:14I've seen that in the freezer,
00:22:16you put it in the freezer.
00:22:19It's a lie.
00:22:20You put it in the freezer.
00:22:22Now, what's the food?
00:22:23You didn't eat it.
00:22:24You have to have a freeze,
00:22:26and defrost the rice,
00:22:29and you have to freeze all the fish from the food.
00:22:32What's this?
00:22:33Is this something good for you?
00:22:35I don't freeze the seafood, I don't freeze the seafood, I don't freeze the seafood, I don't freeze the seafood.
00:22:43And if you want to do it, I'm telling you that if you want to do it, you can make
00:22:48packets of packets.
00:22:49When you want to cook it, you can make different packets of packets,
00:22:54you can make two kilos or three kilos, you can make one packet.
00:23:02My experience is that freeze the seafood is a big no.
00:23:09Even though the meat or chicken is a different thing,
00:23:14and the freeze is not a good thing.
00:23:17I will add the fish that you said,
00:23:20you said that we freeze the fish in the water in the water,
00:23:26so the fibers are weak,
00:23:28and when it comes to the freezer, it goes to the water,
00:23:31and then it goes to the freezer,
00:23:33and then it goes to the freezer,
00:23:33and then it goes to the water again,
00:23:35and then it goes to the fish's quality.
00:23:38Full logic tells you what it is.
00:23:40It doesn't stay in the freezer.
00:23:43It's a complete technique of freeze.
00:23:44If you are in the zip lock or boxes,
00:23:46you have to do the same portion of the slices.
00:23:48You have to put the slices on the surface.
00:23:49If you put it in the helio,
00:23:51it will be destroyed and it will be destroyed.
00:23:53So you have to put a slice,
00:23:54put a layer in the plastic,
00:23:55and then the other slice.
00:23:56I am going to go to the break.
00:23:58I am going to go to the break,
00:23:59and then give them the tips.
00:24:04We will tell you after a short break.
00:24:06Good morning.
00:24:19Welcome back.
00:24:21Good morning Pakistan.
00:24:22Every woman is very good.
00:24:24What do you say?
00:24:26Turram Khan.
00:24:27Turram Khan is a good.
00:24:28But today,
00:24:30we will learn a lot of things.
00:24:31Because we do the same thing.
00:24:33And we always need to put it in the place.
00:24:35We always need to put it in the place.
00:24:36Absolutely.
00:24:38One question is very important.
00:24:39You can answer the four of us.
00:24:41Like this,
00:24:42non-stick pan,
00:24:43it's a time when you put it in a while.
00:24:46It's very easy.
00:24:47It's very easy to put it in the place.
00:24:50It's very easy to put it in the place.
00:24:50we have another pan.
00:24:52What is this?
00:24:55Non-stick pan,
00:24:56it's very easy to put it in the place.
00:24:57It's not a time when we have enough knowledge.
00:24:59It's not that exposure to people.
00:25:01Now,
00:25:02in the other direction of the internet,
00:25:03technology,
00:25:04people are studying,
00:25:05research,
00:25:05non-stick,
00:25:07it's a very easy to put it on.
00:25:08It's not used to put it on.
00:25:09But it is cancer-causing from health point of view.
00:25:12And there are a lot of chemicals that
00:25:15when they touch on the meat
00:25:16If you touch it or anything, it's harmful to it, that chemical toxins are released.
00:25:22It's called cast iron, which is called lohe's whole pants.
00:25:26They don't eat it.
00:25:28They are very good, from health point of view.
00:25:31And in that food is very good.
00:25:32The flavor is very good.
00:25:34The salt is very good.
00:25:37The clay is very good.
00:25:38The flavor is very good.
00:25:40And the brass, which is made of brass.
00:25:44And you can also use aluminum.
00:25:46Some people also use copper.
00:25:49Yes, we use copper.
00:25:50We use copper.
00:25:52We use copper.
00:25:52Yes, copper is very good.
00:25:54But the non-stick, I think you should avoid it.
00:25:56Because it's more toxic.
00:25:57Because it's very toxic.
00:25:59No, I don't do it.
00:26:00Because it's a lot of research on it.
00:26:02Is it cast iron or not?
00:26:04It's cast iron, but you can see it a little bit.
00:26:08The best is to put it in it.
00:26:10When you put it in it,
00:26:11before oil,
00:26:15the water will never do it.
00:26:26거죠 too,
00:26:30why not?
00:26:34foreign
00:27:04No time is very good.
00:27:07The cast iron doesn't have to say,
00:27:09if you can put it in hot,
00:27:13you can keep it in hot .
00:27:15You have to leave it straight.
00:27:16You have to leave it in hot water.
00:27:21We have to leave the hot water.
00:27:22Our pan is used in the chumri.
00:27:26Once I said that I am going to take the pan,
00:27:29one person is such a man.
00:27:31I said, I didn't get up and then I got up with my hands and I said, this is a
00:27:37stone.
00:27:37Why are you going to kill me?
00:27:38We toss them in a walk.
00:27:42How do we do that?
00:27:43We have a lot of bodybuilders here.
00:27:47Walks are light weight.
00:27:48Yes, Chinese walks are light weight.
00:27:51Because the chef has to toss it.
00:27:54So obviously they are in high flame and they have to cook it quickly.
00:27:57So they are light weight.
00:28:00Walks are made from different materials.
00:28:03This is cast iron.
00:28:04It is not a pan that you can see.
00:28:06Yes, I understand.
00:28:07So you can see that the frying pan is cast iron.
00:28:12It is not a pan.
00:28:13Yes, it is a pan.
00:28:15It is a frying pan or a skillet type.
00:28:17It is a grilling pan.
00:28:19It is made of walk.
00:28:21It is made of water.
00:28:24And who do you prefer to cook it?
00:28:27You can take a spoon or take a spoon or take a spoon.
00:28:30Because there is no bacteria in it.
00:28:32There will be fungus in it, but there is no bacteria in it.
00:28:35And the fungus is not helpful for you.
00:28:37If it is a fungus, there is no fungus.
00:28:41If it is not a fungus, it will not be harmful.
00:28:42But the bacteria will be harmful.
00:28:47And so on, you can use it or burn from it.
00:28:51How can you scrape it?
00:28:52You cannot clean it in the water.
00:28:56One of the things I hope to drink in water.
00:28:58That is, I will give you a bit of water.
00:29:02I fix it in water.
00:29:05Now, I will drink it in water.
00:29:06I will have to drink it in water.
00:29:09I will drink it in water.
00:29:10I will angelic.
00:29:11That is, I will use it in water.
00:29:13So I will try to dry it in water.
00:29:13So you can use your rolling pin and balance.
00:29:17I also use the balance of balance and balance.
00:29:21So you can remove all the bacteria from your hands.
00:29:25Okay, what is it?
00:29:26Diglaze for flavor.
00:29:29Where did you come from?
00:29:30I'm going to explain that.
00:29:32Actually, we've been studying.
00:29:34Our people don't understand.
00:29:36I'm going to explain it.
00:29:38I'm a big Urdu medium.
00:29:39But we are studying in English.
00:29:41But we have to tell the audience.
00:29:46Diglaze is like we are talking about.
00:29:48In the pan, we have served a steak.
00:29:50That's right.
00:29:51There is a residue in it.
00:29:52Like the child is still alive.
00:29:55In Urdu.
00:29:57You will remove the steak.
00:30:00But the flavor is in the pan.
00:30:03So we are deglaze in the chef's language.
00:30:07And how do they do it?
00:30:07We are deglaze in it.
00:30:09We have to deglaze in the pan.
00:30:10In any acid or vinegar.
00:30:13In any acid or vinegar.
00:30:14In any lemon juice.
00:30:14In any wine.
00:30:15Obviously, it's not a good thing.
00:30:17You can take any acid or non-alcoholic acid.
00:30:20And add it.
00:30:21Or add it.
00:30:23Or add it.
00:30:23Like the grape vinegar vinegar.
00:30:24Like the apple cider vinegar.
00:30:26And add it on the mouth.
00:30:28And you will get the texture of it.
00:30:29When they get the texture of it.
00:30:30Then the flavor of it will come.
00:30:32And add it in any other flavor.
00:30:34When it's very good.
00:30:34And you can add the flavor or corn flour.
00:30:35Or add a thickening agent.
00:30:38So it's a gravy sort of.
00:30:41And add a whole sauce.
00:30:42And add the sauce on your meat.
00:30:44Very good.
00:30:45I have a very good flavor.
00:30:47We have to leave it.
00:30:48Who is it?
00:30:50It is dark.
00:30:51What is it?
00:30:52It is dark.
00:30:53If you have a problem that you don't need dark.
00:30:55Then take it and take it and clean it.
00:30:59I have made steak in my house.
00:31:01I have said it is dark.
00:31:04If you do it, it will be dark.
00:31:06If you do it, it will be dark.
00:31:07If you serve the side-line vegetables,
00:31:09if you serve the side-line vegetables,
00:31:10it will also serve the side-line vegetables.
00:31:14This is a good idea.
00:31:16No more soggy rolls and samosas.
00:31:19Yes, if you fry the rolls and samosas at home,
00:31:22it will be pushed.
00:31:24Especially in Ramadan,
00:31:26we fry it a little bit earlier on the table.
00:31:29It is not crunchy or crispy.
00:31:31It is a very simple tip and easy.
00:31:33When you are making samosas or rolls,
00:31:36you have put your samosas on top.
00:31:37You put the samosas on top.
00:31:39You put a small piece of samosas.
00:31:42Then put the filling in your filling.
00:31:43If you add a samosas on top,
00:31:45you may add double samosas.
00:31:48If you don't have samosas on top,
00:31:49you will add a single piece of samosas.
00:31:50If we double the samosas will make it.
00:31:52The filling will be too thick.
00:31:54Put a small piece of samosas.
00:31:56Then you have a filling and wrap the rolls
00:31:58and rest with samosas.
00:32:00You will fry it.
00:32:01It will not be soggy.
00:32:03Even if you give it in lunch box,
00:32:04If you give a child, they will be crispy.
00:32:07Nice!
00:32:10Okay, beef kebab.
00:32:12What is the story of beef kebab?
00:32:13When you make a cheese kebab,
00:32:17what happens when you make a kebab,
00:32:18it's like that.
00:32:20It's so big.
00:32:21It's so big.
00:32:22It's so big.
00:32:23It's so big.
00:32:23It's so big.
00:32:24It's so big.
00:32:24It's so big.
00:32:24It's so big.
00:32:25It's so big.
00:32:26It's so big.
00:32:32I've learned that
00:32:34when you make,
00:32:35you don't put a little tilly or you don't put a little tilly.
00:32:39If you also make a whole tilly,
00:32:42if you make a little tilly,
00:32:44then you take some of your tulies.
00:32:45A little tilly in the tulies.
00:32:47A little oil has.....
00:32:49It will always remove your beef.
00:32:52It will always be a major tilly.
00:32:55This is a very good tilly.
00:32:57You know, in hotels,
00:33:02We started making some pizza.
00:33:06We turned them out of the place.
00:33:07They used to take something in the house.
00:33:08We were all making some pizza.
00:33:08So we would take this.
00:33:11The food would be like,
00:33:11When we put the pizza in the house.
00:33:15We made the pizza on the stage a lot.
00:33:16How do you do this?
00:33:17I can understand that as normal as normal.
00:33:21But no matter what happens,
00:33:22the pizza has moved out of the place.
00:33:25But when it comes to the pizza,
00:33:28If you get a fresh cream, it will shrink.
00:33:29If you get a fresh cream, it will shrink.
00:33:33But if you get a cream from freezer, it will shrink.
00:33:35If you get a tip, I have a tip for you.
00:33:38I probably told you before,
00:33:40that whenever you get a cream,
00:33:44you have to get some water.
00:33:46You have to get water,
00:33:47you have to get your hands with your hands.
00:33:50You have to get some cream.
00:33:54We say that cream is completely empty.
00:33:55If you want to clean it,
00:33:59it will not add a free cream.
00:34:01When it comes, I bet you were able to use a cream,
00:34:03you will want to get water.
00:34:04For me, my friend taught,
00:34:06let it turn a little freeze,
00:34:08or fresh cream.
00:34:10You will get water.
00:34:11Let it go and get water,
00:34:12just let it go.
00:34:12You will get water,
00:34:13you will put one more.
00:34:14Let it go and add 2 cups.
00:34:18If you don't add too cold,
00:34:21if you put the cream,
00:34:23If you want to eat it, it will be good.
00:34:24It's a good tip.
00:34:27What is this? Korma gravy?
00:34:30Yes, yes.
00:34:31Korma gravy is that you add water for making korma gravy.
00:34:36You add water.
00:34:37Yes?
00:34:39Yes.
00:34:39If you add water, your gravy will be very good and delicious.
00:34:43And I put chicken with masala with chicken.
00:34:47And I put chicken and chicken together.
00:34:51First, I put chicken together.
00:34:53Yes.
00:34:54I put chicken together.
00:34:56And it will be very good.
00:34:58It's very good.
00:35:00It's a good shape.
00:35:01It's a good shape.
00:35:03You first put chicken together.
00:35:05And I say, please, don't use the package of chicken.
00:35:10Please, people use the package of chicken.
00:35:14I am using seven dishes to make it once.
00:35:16Now you put fresh the flavor.
00:35:18Bake it fresh and fry it.
00:35:19Leave it separate.
00:35:20Remove it separate.
00:35:21dip it separate.
00:35:22Meet the flavor of cheese and grind it.
00:35:23Use the chicken with a nice sauce.
00:35:25And then you add those two ingredients.
00:35:31You add them into the flavor.
00:35:32And then you add it separate.
00:35:32And then you add the flavor and add them.
00:35:33It will also come?
00:35:35It will also be a flavor.
00:35:37It will also come?
00:35:38It will also come from whiskey.
00:35:38It will also come from whiskey.
00:35:38So, I have a form of whiskey to drink.
00:35:40And you have got my like milk to drink.
00:35:42foreign
00:35:43foreign
00:35:43foreign
00:35:43foreign
00:35:45foreign
00:36:12It's better than eating the meat.
00:36:14When you eat the meat and you eat the meat,
00:36:18it's not dark.
00:36:20Exactly.
00:36:20Because the meat has been done.
00:36:22Right.
00:36:24Dry food before cooking.
00:36:27Okay, this concept is the concept of dry food before cooking.
00:36:30First, you have to add all the protein, chicken, poultry,
00:36:34the raw meat, the raw meat,
00:36:38the raw meat, the raw meat, the raw meat,
00:36:38the raw meat, the raw meat, the raw meat,
00:36:41When you dry it well, the texture will develop the texture on the protein.
00:36:48Like if you have chicken, if you put it in green water, it will not get the color of chicken.
00:36:55Because it will start to leave the water.
00:36:57Whatever you do, do it on your mouth.
00:37:00If you are making steaks, you always do it from the freezer.
00:37:06You keep it in room temperature.
00:37:08For half an hour, when the room temperature comes, you can dry it with the kitchen paper.
00:37:14It is a tissue type.
00:37:16It is a little bit thick.
00:37:18It is not a good thing.
00:37:20You can dry it with the water.
00:37:21When you put it in warm pan, it will not be a crispy golden texture.
00:37:25You will not put it in the pan.
00:37:29Secondly, the vegetables that you have put in the oven and put it in a very strange sound.
00:37:36You can dry it in the air.
00:37:43You can dry it with the warm pan.
00:37:46You have a version that can dry it with the warm water.
00:37:54You have to dry it with warm water.
00:37:57If you put the warm water in the pan, then you can dry it with the warm water.
00:38:02Okay, okay.
00:38:03Then it will be so good.
00:38:04You always dry the food.
00:38:06Whatever your ingredients, wheat, whatever your produce is fresh,
00:38:09you just dry them once.
00:38:11You dry them, vegetables, prawns, or any of your fish.
00:38:15You dry them and make them.
00:38:16Then you will change the color on the steaks.
00:38:18Or we can also remove it in a strainer.
00:38:20Yes, we can also remove it in a strainer.
00:38:22If you don't have it.
00:38:23Then you are preparing the meat to dry them.
00:38:26The excess water will be removed.
00:38:27Absolutely.
00:38:29Okay, what is this?
00:38:30What is this?
00:38:31Crispler.
00:38:32Leftover pizza.
00:38:33Leftover pizza.
00:38:34Or fried chicken.
00:38:35Is it crispier?
00:38:35Yes, crispier.
00:38:39If you have a leftover pizza in your home,
00:38:41we will put it on the next day.
00:38:44Or fried chicken.
00:38:45We will put it on the next day.
00:38:46We will put it on the next day.
00:38:47The most common thing we do is just microwave it and give it.
00:38:50So, it doesn't stay like fresh food.
00:38:53It's like the fresh food.
00:38:54It's a good tip.
00:38:56If you have a microwave pizza,
00:38:58you have to microwave it.
00:39:00But first,
00:39:01you will put a glass of water in it.
00:39:03In microwave?
00:39:04In microwave.
00:39:05In a few seconds,
00:39:06you will put it on the microwave.
00:39:08After that,
00:39:09you will put your pizza or pasta in it.
00:39:12We will put it in it.
00:39:12It will get moisture in it.
00:39:15It will get moisture in it.
00:39:15And you will put it on the microwave.
00:39:17So, we Started with a microwave also.
00:39:19We will put the hot water in it.
00:39:21Then take it into the microwave and then take it.
00:39:22How long is it?
00:39:22Maybe a second or two seconds,
00:39:23three seconds.
00:39:24After that,
00:39:25we will heat the heat.
00:39:28Then, we will steam the heat.
00:39:29Now, we cannot eat this direct.
00:39:30Because this still will get a little pie.
00:39:33While the microwave's on the microwave,
00:39:35you will put the heat in the heat.
00:39:38Then, you've removed the heat.
00:39:39Then, you've removed the heat in it.
00:39:40and put it on top. So the base of the pizza will make a fresh crust like you have made.
00:39:46This is a lot of people do it. And we will make a fried chicken like this.
00:39:49We will make it like this. We will make it like this.
00:39:50After that, we will keep the fried chicken and we will not add anything to it.
00:39:54Because when we warm it, the oil is released again.
00:39:57We will make it a little pan-fry and saute it.
00:40:00And it will make it like this. It will make it very crispy.
00:40:02Otherwise, the brosht is like this.
00:40:06And if you eat it, it will never be like this.
00:40:09If you warm it like this, it will be crunchy and crispy.
00:40:14Like you have made it fresh.
00:40:15After doing it in the microwave, it will make it in the microwave.
00:40:20If you don't have an oven or grill, you can also do it in the microwave.
00:40:25You can also keep it in the oven.
00:40:26But you can keep it in the microwave.
00:40:28After a break, and after a break,
00:40:31there will be a lot of tips like this.
00:40:34Because the truth is, I am cooking,
00:40:36but I don't know all these things.
00:40:39I don't know all these things.
00:40:40Good morning, Pakistan.
00:40:51Welcome.
00:40:52Welcome back.
00:40:53Good morning, Pakistan.
00:40:54So, before I go to the food and drink,
00:40:56I will talk about the food and drink.
00:40:58The food and green tea is like this.
00:41:02It is like you can eat something.
00:41:03After you eat something,
00:41:04you will eat something.
00:41:06After you eat something,
00:41:13you will eat something.
00:41:18You will eat something.
00:41:18You will eat something.
00:41:25You will eat something.
00:41:31The food, the food is for the food and your food,
00:41:38will drink such content.
00:41:39you are in the microwave.
00:41:41because every disease comes from the gut, so your gut health will be good.
00:41:47So, keep it in your food and drink.
00:41:52This is the story of green tea.
00:41:54Now, let's go to the cooking hacks.
00:41:57The next hack is, use fresh herbs at the end, dried herbs at the start.
00:42:03Okay.
00:42:04Let's start.
00:42:05It's just like this.
00:42:06It's just like this.
00:42:07Yes, absolutely.
00:42:10Fresh herbs, what do we have written in it?
00:42:13Fresh herbs, such as Dania, Padina.
00:42:16We add fresh herbs.
00:42:18Let's do it at the end.
00:42:19Yes.
00:42:20And the dried herbs, like Rosemary.
00:42:23Yes.
00:42:23All dried herbs.
00:42:24It's just like this is understood.
00:42:26Organo.
00:42:27Yes.
00:42:28Let's start at the start.
00:42:30Let's start at the start.
00:42:32I don't think that I agree with this.
00:42:34But, when you eat herbs at the end, when you're finishing up, at that time, you add dhania.
00:42:41Or, when you add some herbs, like biryani, in it, you add dhania and pudding.
00:42:46There are a lot of flavors that enhance.
00:42:49Or, you add lemon at the end.
00:42:50So, it will boost the flavor from the acid.
00:42:59Because, when it's really green, you add the lemon.
00:43:03And, when you add the lemon.
00:43:04You add some olive oil.
00:43:08You add some olive oil, like we add some olive oil.
00:43:09It will boost the lemon slices.
00:43:10We add some olive oil, like sauce, which you'd like to add in a Rosselle.
00:43:11It's like a flavor.
00:43:12It's called olive oil.
00:43:16And they add some olive oil.
00:43:21And that?
00:43:21and you add herbs in the end.
00:43:26You have a flat leaf parsley, coriander,
00:43:29which is called your dhania,
00:43:31which is a big dhania.
00:43:33Then you have rosemary, thyme and oregano.
00:43:36These are dried, right?
00:43:38It's dried.
00:43:38It's my favorite.
00:43:41When you add this flavor,
00:43:44it's added in the end.
00:43:46It's added in the end.
00:43:48It's added in the end.
00:43:48It's added in the hand.
00:43:51You add it in the flavor.
00:43:53You add it in the oil and the olive oil.
00:43:55Even the olive oil,
00:43:57you enhance your flavor.
00:43:59I don't understand what it was.
00:44:02I'm saying it's a game changer.
00:44:05In English, you have Italian food.
00:44:08You have not served herbs.
00:44:10You add your 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.
00:44:17We make it like kalayji.
00:44:19It's also added in the evening.
00:44:20It's added in chicken kardai.
00:44:23Yes, in the kareli kheema.
00:44:25In the kareli kheema.
00:44:25In the kareli gosht.
00:44:26In the chicken kardai.
00:44:27You are a great pro.
00:44:29I feel that I will eat good food.
00:44:31I'm good with that.
00:44:32I feel good with that.
00:44:34It's a great thing.
00:44:35These are very interesting.
00:44:37The herbs are very good to enhance the flavor.
00:44:40Improve the flavor.
00:44:41And at the end, it's like the food is so good.
00:44:43You don't know the flavor is lacking.
00:44:45So you can put in the sauce.
00:44:46You put in the sauce.
00:44:48Or put in the sauce.
00:44:50We put in the sauce.
00:44:51We put in the sauce.
00:44:53We mostly put in the sauce.
00:44:55We put in the sauce.
00:44:56It's so good to add the sauce.
00:44:56It's a lot of fun.
00:44:57It's so delicious.
00:44:59It's made of wood and wood.
00:45:00It's made of wood and dried.
00:45:03It's very delicious.
00:45:04Add in the aromate.
00:45:07You add an omelette, mushrooms and other things.
00:45:10Add in the sweet and sweet honey.
00:45:12Add in the dhania and then add an omelette.
00:45:14How can it be made of your omelette?
00:45:16It's very delicious.
00:45:17The mushroom and cheese,
00:45:18add in the omelette and add in the sweet and sweet.
00:45:22Yes, it's a sweet sweet honey.
00:45:23If it's in pasta,
00:45:24so what can it be in omelette?
00:45:27Italian flavor of the flavor
00:45:27It's a different taste
00:45:29I'm doing tomato
00:45:31I'm adding some green tea
00:45:32People, I also add the same tomato
00:45:35I will add the same tomato
00:45:36It's our own food
00:45:37It's our problem
00:45:38We've just thought
00:45:39that it's a tomato
00:45:40It's a tomato
00:45:41It's a tomato
00:45:45It's a tomato
00:45:50It's a good thing.
00:45:51This is the only thing.
00:45:52We can understand the difference.
00:45:54We also understand the difference.
00:45:56What is this? Quickly tenderize beef.
00:45:59Beef. If you have to quickly bite.
00:46:01This is a fun tip.
00:46:04And like we have to go to Bakreed or beef.
00:46:08Or you have to take it to your home.
00:46:09If you don't bite, you don't bite.
00:46:12If you have to bite.
00:46:13So, it's a good bite.
00:46:15It's a good bite.
00:46:16If you bite it in beef,
00:46:18beef will bite quickly.
00:46:20Or Panadol.
00:46:21The tablet is done.
00:46:25I heard Panadol before.
00:46:28I heard Panadol before.
00:46:30That's the only thing.
00:46:31I'm getting a brain.
00:46:32One thing is the only thing.
00:46:34But the other thing is that the brain is done.
00:46:38It's the only thing.
00:46:39It's the only thing.
00:46:40If you have a brain injury or a flu,
00:46:42you can get a brain injury.
00:46:44How many tablets are you?
00:46:46Two screens.
00:46:48Two screens.
00:46:49Two screens.
00:46:49Two screens.
00:46:50Two screens.
00:46:51One tablet.
00:46:53One kilo.
00:46:54One kilo.
00:46:55Very nice.
00:46:59One two screens.
00:47:06Four screens.
00:47:07One
00:47:07She then used the same fried 아니겠지만.
00:47:07She was stuck in the same puddle.
00:47:08Put the rice on the ground.
00:47:12Don't put it too late or so she comes to the mouth always.
00:47:15A few months ago she told us it was the chef.
00:47:17She asked the chef's sake.
00:47:18She was stuck in the back of the mouth.
00:47:23She gave money.
00:47:23She got money.
00:47:25Then we sent him to the hotel and he had the rice.
00:47:30Okay, what is the crispy fried?
00:47:33Look, this was an amazing surprise.
00:47:37It's our mother's tips that we do this, that they have told us that when we fry it, you can
00:47:45add corn flour and double fry it, it's very crispy.
00:47:48It's very sweet. It's very sweet.
00:47:52It's very sweet.
00:47:55It's very sweet.
00:48:03She dals 2-4 long.
00:48:08And I always say, what?
00:48:10And that is just when she is going to fry them.
00:48:16I have to do this.
00:48:19I don't know what that is.
00:48:21I don't know how it's going to be.
00:48:24I've done it.
00:48:25If you want to use brown piazz,
00:48:29then you add two longs in oil and then then the piazz will be.
00:48:31Wow!
00:48:32It's crispy.
00:48:33It's crispy.
00:48:35It's crispy.
00:48:35Look, there are many people who don't have a lot of food in my home or don't have any things.
00:48:39Long is in every house.
00:48:42Very easy.
00:48:43They are making french fries, so put it in.
00:48:45Put it in.
00:48:46Put it in.
00:48:47Put it in.
00:48:49Please put it in.
00:48:51I will tell you later.
00:48:54I will tell you later.
00:48:56I will tell you later.
00:48:56I will tell you later.
00:48:57French fries.
00:48:59When you cut the aloo, you cut the aloo and freeze the aloo.
00:49:05You mean freeze it?
00:49:06Freeze it.
00:49:07Freeze it.
00:49:07You cut it in the water and freeze it.
00:49:11You freeze it for 1 hour.
00:49:14When the oil is warm, you have to remove it from the aloo.
00:49:19You have to remove it from the aloo and fry it.
00:49:23You are taking the aloo.
00:49:26You replace the aloo.
00:49:27You are putting the aloo with water in it.
00:49:30You put it from water.
00:49:36It's frozen.
00:49:37We will remove it.
00:49:38You do it.
00:49:39You have to make the aloo in it.
00:49:39Keep it in the freezer and keep it in the water.
00:49:40Put it in the freezer.�
00:49:42the aloo. If
00:49:48you don't freeze it, you don't have to leave it. You
00:49:51should take cubes. Take
00:49:52cubes and throw water. Take
00:49:53I have to add the olive oil in the cold water,
00:49:58and then you will remove it from the same time.
00:50:03My child is very crispy.
00:50:08This is so good tip.
00:50:09If you remember that, I had given it for cooking.
00:50:13I had to remove it from the cold water.
00:50:16I got so many people.
00:50:19You know, I have been very happy.
00:50:22As a child, the devil does not have a hangar friend.
00:50:27If it is hugged, oh, I have been very happy.
00:50:28We love it too.
00:50:29We have to shut down the water.
00:50:33We have to wash it from the cold water.
00:50:36We're rich in the cold water.
00:50:38But it is very cold.
00:50:41Do you have to wait and do this before?
00:50:47Do you have to wait for you?
00:50:49Because it cannot wait until you die.
00:50:51There are no problems.
00:50:51It's so good.
00:50:52You can put it on the shelf and you can keep it on the shelf.
00:50:55It's not good.
00:50:57It's good.
00:50:59Something happens for seconds.
00:51:01It's normal.
00:51:03It's normal.
00:51:04And it's very good.
00:51:06It's crispy, delicious.
00:51:08It's like it's packed and empty.
00:51:10It's like a franchise.
00:51:13What is the show today?
00:51:15That one is doing the diet that people are doing.
00:51:18It's so bad.
00:51:19Now it's been remembered.
00:51:27We make cookies at home, or we make a non-khatai, or we make a biscuit dough, or we make
00:51:34a dough with an atta gun.
00:51:35We do it at that time?
00:51:36Yes, if you do it at that time, if you do it at that time, then it will spread in
00:51:40the oven,
00:51:41which will make your cookies good, moist and chewy.
00:51:45So, my suggestion is that if you have a cookie dough or any of your batter,
00:51:51like brownie batter is very common.
00:51:54Like they said, freeze it.
00:51:56If you don't have time, you put it in the freezer.
00:51:58So, it will get a little cold when you put it in the oven,
00:52:02it will get a little bit of heat,
00:52:05and the texture will be crispy and chewy and moist.
00:52:14So, for cookie dough, this is a good thing.
00:52:18For cookie dough, this is a good thing.
00:52:18For cookie dough, this is a good thing.
00:52:20Like dough is rising,
00:52:22you put it in the chiller,
00:52:24and then you put it in the oven.
00:52:29So, the shape is not bad.
00:52:31Yes, the shape is not bad.
00:52:32The shape is not bad.
00:52:34It will get worse than the bread itself.
00:52:37The temperature will be retained and controlled.
00:52:40I will second you.
00:52:42I taught this tip that we have experienced in the house.
00:52:46I made our brownies.
00:52:48I made it in the brownies,
00:52:49I made the brownies,
00:52:50and made it better, and the gas came out.
00:52:52So, I thought that,
00:52:53when I made it bake,
00:52:54now it's in the morning,
00:52:55I made it better,
00:52:56and I made it in the fridge.
00:52:57I made it better,
00:52:58After the morning, I woke up,
00:52:59and I made it better.
00:53:00That brownies was my best brownies.
00:53:03I made it better and kept it better,
00:53:05and then, next day, I made it better.
00:53:07I made it better.
00:53:08This is a good idea,
00:53:10is that we can keep it better,
00:53:11put it in the fridge,
00:53:12and put it outside.
00:53:13It won't be bad if it is good.
00:53:15Then, you bake it,
00:53:16it is very good.
00:53:17It's very bad.
00:53:17It's cold.
00:53:18There is a special relationship.
00:53:20Anything is cold.
00:53:21Anything is cold.
00:53:22What's nice and red?
00:53:24I feel like you're with my pears,
00:53:27so you don't get too far away.
00:53:28It's a test, right? It's a test.
00:53:30I said Aisha.
00:53:32English.
00:53:34The good color of gravy.
00:53:35We make salan, we do everything.
00:53:38We do everything.
00:53:39It's a good good color.
00:53:42It's a little bit of a Kashmiri mirch.
00:53:45It's not a bit of a bit, but it's a good color.
00:53:48It's a very good color.
00:53:50So you also make salan, especially in which you use tomato,
00:53:53so you use a normal red mirch and a little Kashmiri mirch.
00:53:59Then your color is very good.
00:54:02If you use nihaari, it's a color on it.
00:54:05If you use nihaari, you use a little oil.
00:54:09I'm sure you use 1.5 kg of water.
00:54:11Then it's nihaari.
00:54:13You use nihaari, you use a little oil.
00:54:17What was the issue of nihaari?
00:54:19It's nice oil.
00:54:21I'm trida.
00:54:22I'm not the way not the reason Ada you use me morning until I'm trida.
00:54:26In this way, I'm literally trida.
00:54:28Then I applied kashmiri mirch and that'll take,
00:54:33and so on.
00:54:33It's amazing.
00:54:34You have placed that in oil, too.
00:54:45We have a lot of sweet fruit on the豆s
00:55:06What is the matter?
00:55:09Many people make tomatoes, some people make tomatoes,
00:55:11they come to understand.
00:55:14When a white matter plow is made,
00:55:16it remains red.
00:55:17It's brown red.
00:55:20First of all, you have to be very red.
00:55:23You have to be very red.
00:55:25You have to be very red.
00:55:26As you have to be red,
00:55:28you have to add a green sauce.
00:55:31You have to add a green sauce.
00:55:34I love it.
00:55:35It's very red.
00:55:43It is green.
00:55:44You have to add a green sauce on the hotline.
00:55:49You can add a green sauce on the hotline.
00:55:50So the green sauce will be less red.
00:55:52The green sauce will turn the hotline.
00:55:55Sometimes the hotline like pepper can get so california.
00:56:04It will be more red.
00:56:05You can see that the black pepper is red.
00:56:08It doesn't make a difference in the color.
00:56:10And the black pepper is also red.
00:56:11If you're boiling it, you can also put black pepper.
00:56:15I always boil it.
00:56:17It's red.
00:56:19And the color white.
00:56:20The black pepper is red.
00:56:23It's a star of the kitchen.
00:56:24You can't use black pepper.
00:56:28You can't use lemon.
00:56:29You can use lemon.
00:56:32But you can see black pepper.
00:56:35You can use lemon.
00:56:38You can use lemon.
00:56:39You can use lemon.
00:56:40You can use lemon.
00:56:40I don't have a question.
00:56:41But I've heard that the chicken doesn't suit.
00:56:44Some people don't suit.
00:56:45But I'll tell you that the chicken is red.
00:56:49It's red.
00:56:50It's red.
00:56:52It's red.
00:56:52It's red.
00:56:53It's red.
00:56:57Some people say that the water is red.
00:57:00They say that the chicken is red.
00:57:04And the skin is red.
00:57:09I believe that the chicken is red.
00:57:11If the chicken is red,
00:57:13then the chicken is red.
00:57:15And the fish is red.
00:57:19And the fish.
00:57:20And the fish.
00:57:21Another water.
00:57:22I have some red oil.
00:57:36Good morning.
00:57:48Welcome, welcome back. Good morning Pakistan.
00:57:51Yes, so today we are learning a lot of hacks.
00:57:55We are learning a lot of hacks. So what is the hack of Nihari?
00:57:59Nihari is the hack of Nihari.
00:58:01You will know that Nihari will be more good.
00:58:03You will be able to make food in my home.
00:58:06So Nihari is the way that we do it.
00:58:09We take the bong and throw it in a little bit.
00:58:12So I am doing it.
00:58:14And if you do it, you can take it.
00:58:17You can take it.
00:58:18You can get it at an economical rate.
00:58:21I am doing it.
00:58:22I am doing it.
00:58:24You can take it.
00:58:25You have to roast the pan in the pan.
00:58:28You have to roast some oil or butter.
00:58:31After that, you have to roast some color.
00:58:34You have to add more water.
00:58:36You have to add more water.
00:58:36You have to add more water.
00:58:38You have to add more water.
00:58:42So, you have to add more water.
00:58:42And I said that the whole way in Nihari is made.
00:58:45You have to add more Nihari.
00:58:47It's all Pakeed.
00:58:48As you add more water.
00:58:49How much water is filled from Nihari,
00:58:51I have to make it.
00:58:54That the flavor.
00:58:55One of your thoughts is also mixed up.
00:58:57The Nihari has roasted meat.
00:59:02How much water is about to get this way.
00:59:08It's roasted.
00:59:11As you do this.
00:59:12You put it in a little bit.
00:59:14It's a little bit of a little bit.
00:59:15It's just a little bit of a little bit.
00:59:18You don't drink it.
00:59:19You drink it in a little bit.
00:59:20Like you put the water in the pan,
00:59:22you put the water so it's covered well.
00:59:25It's a little bit.
00:59:26When the water is half,
00:59:28because the flavor will be reduced.
00:59:30It will be very intensified.
00:59:32After that, you'll be different from your cold and warm
00:59:34and you'll strain it.
00:59:38You'll see it's a game-changer.
00:59:44It's a little bit that I'm going to raise.
00:59:56I'll tell you about what the water is.
00:59:57I can enjoy the water.
00:59:57That's what I want to bring.
00:59:58I'll write down the water as well.
00:59:58You put in a water.
00:59:58I want to add some water in the water.
01:00:00And it makes you feel sukkies,
01:00:02you try to get it,
01:00:03you should be eating niuq.
01:00:06But I do not want to add any water.
01:00:08So you'll have to add water.
01:00:10I would like to add water.
01:00:10Choose the meat, you can feed the chicken, and make it to your friends.
01:00:20You can feed it in a bag of chicken or chicken.
01:00:29You can feed it in a bag of chicken.
01:00:30You can feed it in a bag of chicken in a zip lock bag,
01:00:32as you can feed it in a zip lock bag.
01:00:34Even in plough, there are so much flavor and so much stuff.
01:00:37We are making an under and aloo, you can add a cube with a sea food.
01:00:43You can also use the bones of fish.
01:00:47Don't waste it with fish.
01:00:50I remember the fish's head of fish in my restaurant.
01:00:54I said we will make fish and curry soup.
01:00:57We ate in Singapore.
01:00:58My brother had to tell me.
01:01:01There is a long long tail.
01:01:03The fish's head of fish.
01:01:04We put the skin on the back of the neck.
01:01:06And the blood for us was not.
01:01:07We added a lemon in lessen,
01:01:09we added a lot of creed and lemon.
01:01:12We added lemon in lessen.
01:01:14It was so healthy and it was really good.
01:01:16The skin was taken away from all the rest.
01:01:17They are Chinese.
01:01:18They were eating with chopsticks.
01:01:23And realize, people come to us.
01:01:26They are eating meat.
01:01:27They ask sashimi.
01:01:29I am amazed.
01:01:30I am hungry.
01:01:30I am a chef.
01:01:30We are eating.
01:01:32We are eating.
01:01:33We are having to taste.
01:01:34We are eating salmon, prawns, and sashimi.
01:01:38We are doing this, we will die.
01:01:40I can't eat it.
01:01:42The karpatchi also is just a healthy point of view.
01:01:45I think it's a status symbol.
01:01:47You have to eat sashimi, skin glow, this is a healthy point of view.
01:01:51But I am telling you that the fish is the bone inside the fish.
01:01:55There is a lot of flavor inside the fish.
01:01:58You put it in a good way.
01:02:00You make it in a good way.
01:02:01Then you add it in the food.
01:02:02You put it in the water.
01:02:03You put it in the water.
01:02:03You add it in the seafood.
01:02:05You add something like that.
01:02:06Is it fish oil?
01:02:07Yes, it's basically fish oil is made of skin.
01:02:09Fish oil is made of skin.
01:02:11Because the flavor of the fish also is very strong.
01:02:14Yes, definitely.
01:02:15Fish oil is made of salmon and salmon oil is very hot.
01:02:19And it is very sweet.
01:02:22And it has tablets to eat.
01:02:24It has a good food.
01:02:25It is very good.
01:02:26What are you starting to eat?
01:02:30Flavorful fried rice tips.
01:02:31Yes, Aisha.
01:03:01It has a great taste.
01:03:02The taste has great taste.
01:03:03And the taste will be enhanced.
01:03:07Aisha, my aunt has been hearing a lot.
01:03:11And the aunt ever saw it, her aunt used to eat a suink with some salt juice.
01:03:15correlation.
01:03:16The milk cooked quickly.
01:03:17Put your sugar in the milk andTalk on it after biting the milk.
01:03:21My aunt was ready.
01:03:22Yes, she said, you are prepared for it.
01:03:23You eat a little taste like this.
01:03:28It's like the milk and the milk is not ours.
01:03:31and I have made it in the whole pregnancy.
01:03:36My mother used to make egg fried rice,
01:03:39and that's what it is.
01:03:41She ate a little egg fried rice,
01:03:43and she ate a lot of fruit.
01:03:45But it's delicious.
01:03:47And the calories are also cut down.
01:03:51If you eat the egg fried rice,
01:03:52you don't want to eat it.
01:03:53You don't want to eat it.
01:03:56You don't want to eat it.
01:03:59You can eat egg egg.
01:04:00That's all.
01:04:02What is the tip of green rice?
01:04:04What is the tip of green rice?
01:04:05It's a tip of green rice,
01:04:07which is white,
01:04:08I put in the sugar into it.
01:04:09Ah!
01:04:10Yeah, it's a nice taste.
01:04:12The flavor has different.
01:04:14It's a great taste of green rice.
01:04:17A taste of green rice is a lot of natural water.
01:04:22People ask me why it doesn't make green rice?
01:04:27Because green rice is a lot of natural water.
01:04:29You keep throwing down the butter on your skin.
01:04:33I put oil in the oven for the first time
01:04:36and then I put oil in the oven for it.
01:04:42It is very good.
01:04:44So much sweet taste, its own flavour.
01:04:47Do you say that you have to put the garlic powder inítial restaurants,
01:04:51then your milk sonts.
01:04:52Do you still put the hot curry in the oven for the future?
01:04:57No, you don't have to put the milk in it!
01:05:00You have made the dal.
01:05:01You have made the dal.
01:05:02That is rich.
01:05:03It's also a fun thing.
01:05:06People 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 very heavy.
01:05:14It's very heavy.
01:05:16You only add it in the dal.
01:05:18It's very good.
01:05:19What is green tea?
01:05:22I didn't give green tea.
01:05:24I have done over here.
01:05:25I have done a little so.
01:05:26But I'm not sure about the dal.
01:05:29Many people don't have the idea
01:05:31of which we want to add nut and putinia.
01:05:35This is a long break.
01:05:36This is a ginger and a green tea.
01:05:38It's a green tea.
01:05:39It's a green tea.
01:05:42When you add green tea,
01:05:44you add it to the green tea.
01:05:46If you add it,
01:05:48you will add it.
01:05:49You will add a recipe.
01:05:50This is a clean tea.
01:05:55it's a good taste to it.
01:05:56This is the first part of the milk.
01:05:58So that you can add all of that.
01:06:00When you add all of the milk,
01:06:02the taste of the milk
01:06:04is very delicious.
01:06:07Very delicious.
01:06:09In the salt,
01:06:10in the milk,
01:06:11we create a butter cake
01:06:11and the milk is not added.
01:06:15You can see it on the milk.
01:06:17You can see it on the milk.
01:06:21It is a very good taste.
01:06:22We have done a few things, but we can't put it in a plough.
01:06:33I have a plough.
01:06:36What is the plough?
01:06:39I made a plough and made a plough.
01:06:43The plough is made with a plough.
01:06:50I made a plough with a plough.
01:06:53I made a plough with a plough.
01:06:54I made a plough with a plough.
01:07:06I made a plough with a plough.
01:07:07Two in one.
01:07:09Fusion cooking.
01:07:10What is the plough?
01:07:12The plough is made of the plough.
01:07:17I made a plough.
01:07:19People do it like that.
01:07:20The plough is made of the plough.
01:07:22The plough is made of the plough.
01:07:24But it was a famous place.
01:07:26The plough is made of the plough.
01:07:28I was a plough in the old days.
01:07:31The plough is made of the plough.
01:07:47I had to clean the plough.
01:07:48White blood is made of the plough.
01:07:50When they made a plough.
01:07:52You can reduce them.
01:07:53Then put it at the plough.
01:07:55The plough is made of the plough.
01:07:57You will put them on the plough.
01:07:58We put re-calling in the plough.
01:08:00You put it on the plough.
01:08:05Put it on the plough.
01:08:13I'm going to make this sheer khorma.
01:08:14You must be able to make this sheer khorma.
01:08:18Overlapping.
01:08:193kg of sheer khorma, it remains 1kg.
01:08:22I cut it.
01:08:24It's like ice cream, it's a big fat.
01:08:26And lastly, I'm adding chini.
01:08:28If you don't need to add chini before, it leaves water.
01:08:31In the middle.
01:08:32If you leave the water, like you add chini, it leaves water.
01:08:37It's made with a smooth cheese.
01:08:39So that's it.
01:08:40last
01:08:40when you know that the final is coming
01:08:42and then you add
01:08:44chini
01:08:44in the same way
01:08:46if you add a lot of chini
01:08:49with something meaty
01:08:50then it will be
01:08:51a good good good
01:08:52if you add a last
01:08:53chini
01:08:53and you think it's almost done
01:08:56then it will not be
01:08:57a good good
01:08:58one thing
01:08:59if you think this is
01:09:00very expensive
01:09:01recipe
01:09:02that you have 10 kilos
01:09:03or 3 kilos
01:09:04that is not
01:09:05that's the way
01:09:07I'm telling you
01:09:07that in the
01:09:08when you say
01:09:09if you have 10 kilos
01:09:10of chini
01:09:11and you have to cut
01:09:12and cut
01:09:12and then we will go
01:09:14and then we will go
01:09:15and then we will
01:09:15tell you
01:09:17first of all
01:09:19that 1 kilo
01:09:20of chini
01:09:20is 1 kilo
01:09:21of chini
01:09:21this is the idea
01:09:23that our mother
01:09:24has taught
01:09:24that
01:09:25the chini
01:09:27is more
01:09:27of chini
01:09:28it is very important
01:09:29that the chini
01:09:29of chini
01:09:30is how much chini
01:09:31of chini
01:09:311 kilo
01:09:32of chini
01:09:33is 1 kilo
01:09:34of chini
01:09:35I'm close
01:09:35to chini
01:09:36so that
01:09:37I know
01:09:46that
01:09:49this
01:09:49is a
01:09:50of chini
01:09:50to
01:09:51in the
01:09:51yoga
01:09:52when
01:09:53pup
01:09:53what
01:09:54what
01:09:58If you want the taste of this kind of food, then you have to put the chenis, when you have
01:10:04to put the chenis on the top of the chenis,
01:10:07this is the time when you have to put the chenis on the top of the chenis.
01:10:14Now we add the chenis, you have to put the chenis on the top of the chenis and then add
01:10:22it.
01:10:23Then you can see that it will be the taste of the chenis, and the chenis will save your timing
01:10:28and you will say that it will save money.
01:10:32In this way, this is a very delicious idea.
01:10:37Oil and ghee are spilled.
01:10:40This is not a cooking-related tip, but it is always like we have to put the chenis on the
01:10:44top of the chenis.
01:10:45It is gone and it is gone and it is gone and it is gone and it is gone and
01:10:49it is gone.
01:10:51Then, when you have to panic, take it and put it on the top of the chenis,
01:10:58add it on the top of the chenis.
01:10:59For a second, the chenis will absorb the chenis and the chenis will dry.
01:11:04It will be dry and you will get tired.
01:11:07The chenis will dry.
01:11:09If you are on the counter and you are on the top of the chenis,
01:11:14then add the chenis and add the chenis to the chenis.
01:11:16It will absorb the chenis and then absorb the chenis from the chenis.
01:11:19Then you will take the chenis from the chenis and clean the chenis from the chenis.
01:11:36Subtitle Halecki Why not take the chenis from the Prophet's to the Fati WWE Leaner
01:11:38I have to throw your chenis bylaws too and rot them.
01:11:38Why do you cut the chenis?
01:11:41You put the chenis in your bowl and put it so you dip it.
01:11:49The chenis after the chenis cuts the chenis and cuts the chenis In the water and put it in your
01:11:58mouth go away.
01:12:16A new thing I know during the break and you also need to know about Biryani Essence, what is the
01:12:23thing that you can use in the place of Kevra, which you can use in the place of Kevra, you
01:12:30can use in the place of Kevra, you can use in the place of Kevra, you can use Biryani Essence,
01:12:34you can use in the place of Kevra, which is very strong and intensifies the flavor, which is the original
01:12:41flavor of Biryani, which is very good in the place of Kevra, yes, it is very good in the place
01:12:46of Kevra, it is very good in the place of Kevra, you can use it, it is overpowering,
01:12:51So, in which there is a little bit of Biryani Essence, it is equal to the essence of Kevra, like
01:12:55it will be a warm flavor,
01:12:57I didn't know that Biryani Essence also, yes, the Saffron, which is the essence of Kevra, it is a multiple
01:13:06essence of Kevra,
01:13:18So, it is very good in the place of Kevra, you can use it very good in the place of
01:13:23Kevra, quite a little bit, quite a little bit, slightly cheap in it, you can add a few drops,
01:13:30And you don't know, it's a formal essence.
01:13:33We have both essence and we have to add it to the end.
01:13:36We have to add it a little bit earlier.
01:13:39And when you remove your skin, you have to add a good taste.
01:13:44I'm talking about it.
01:13:46This essence is always in a little bit.
01:13:50Yes, you can add it.
01:13:51I also add my experience directly.
01:13:54Yes, you can add it.
01:13:55It's a great taste.
01:13:57It's a great taste.
01:13:57It's a great taste.
01:13:59Everyone will ask the beer.
01:14:02What is the Ulta Tawa hack?
01:14:05The Ulta Tawa hack is also very interesting.
01:14:07The milk is hard.
01:14:10After the milk, you know that the milk is more than the milk.
01:14:14We can't do anything for that.
01:14:16For our normal roti,
01:14:18you remove the salt and put the salt.
01:14:22The side of the roti facing it.
01:14:25Like the salt and the salt.
01:14:28Then you leave it a little bit.
01:14:30When you serve on the milk, the milk will settle.
01:14:33This is a little magical tip.
01:14:35It's a myth.
01:14:37It will evaporate.
01:14:38It might be possible.
01:14:40But you will see it.
01:14:42The first thing is to make the rice a bit harder and turn the rice a bit harder.
01:14:44Then you start to laugh and get off your face.
01:14:47The rice will be used.
01:14:49The rice becomes a bit harder.
01:14:51Like the rice is one of the small pieces in the rice.
01:14:54That's what it means.
01:14:55It's not hard.
01:14:55No, it's not good.
01:14:59It will be reduced.
01:15:00You will reduce the rice.
01:15:01The rice will be reduced.
01:15:03There is no logic to it.
01:15:05No.
01:15:06What is this, is it?
01:15:07What is this?
01:15:08This is the one that tells you?
01:15:09Many people say that we are being killed.
01:15:11...
01:15:12...
01:15:12...
01:15:12...
01:15:13...
01:15:13Because of the pot, the pot also has a big deal with the pot.
01:15:17Many people, which have been used to eat the pot,
01:15:23not even eat the pot.
01:15:29But if it feels like they can not eat the pot.
01:15:31And then the pot will decrease the pot.
01:15:34But when you cut the pot, the slices are very important.
01:15:38You are cutting thick, cutting leaves and crispiness is also very important.
01:15:43And with salt.
01:15:45Don't add water, you have cut it.
01:15:49Now, put it in any way.
01:15:51Put it in a bowl and put it in a bowl.
01:15:54Our mother cut it in a bowl and put it in a bowl and put it in a bowl.
01:15:58Then put it in a bowl and put it in a bowl.
01:16:00After that, put it in a bowl and put it in a bowl.
01:16:03In our house, the technique used to put it in a bowl and put it in a bowl.
01:16:09It used to put it in a bowl.
01:16:11We put it in the bowl and put it in a bowl.
01:16:13Then, when we have to cook it, we have to cook it in a bowl.
01:16:17The crispiness is also good.
01:16:21That is the case of the freezer.
01:16:24The taste is good.
01:16:26What is the benefit of eating the bowl?
01:16:29I said, I don't have to drink it in a bowl.
01:16:33I put the green tea in a bowl.
01:16:34Now we are talking about that we should not drink it in a bowl.
01:16:37We put green tea in the bowl.
01:16:39Which I told you, I am sure before in the show.
01:16:42I make my green tea myself.
01:16:44In which it has an edge wine.
01:16:45It has a zina.
01:16:47It has a soft flavor.
01:16:48It has cinnamon sticks.
01:16:50It has a fruit and a court.
01:16:54If you don't travel, make sure that I will make it fresh and cut it.
01:17:02You take it with two bags and put it in one bag.
01:17:05It will keep the rest of it.
01:17:07And then you put it in a little bit.
01:17:10Put it in a little bit.
01:17:12Then you put it in a lemon suit.
01:17:14If you don't put it in a lemon suit, I put it in apple cider vinegar.
01:17:20I put it in a little bit.
01:17:23What will it do?
01:17:24You get detoxed.
01:17:26You help in weight loss.
01:17:28I drink a lot of milk.
01:17:30I drink a lot of milk.
01:17:32I drink a lot of milk before I drink.
01:17:33I drink a lot of moringa.
01:17:35This is a herbal tea.
01:17:37You can drink all the things in your home.
01:17:40You can drink it with your milk.
01:17:43You feel so much energy.
01:17:45You feel fresh.
01:17:47You get detoxed in your body.
01:17:49You lose 15 days in inches.
01:17:53This is my guarantee.
01:17:55You get detoxed in 15 days.
01:17:55Let's go.
01:17:56Let's go.
01:17:58Let's go.
01:18:00Let's go.
01:18:00Let's go.
01:18:01Let's go.
01:18:02Let's go.
01:18:03Let's go.
01:18:12Let's go.
01:18:14Let's go.
01:18:15Let's go.
01:18:29Let's go.
01:18:40Let's go.
01:18:42Let's go.
01:18:43Let's go.
01:18:45Let's go.
01:18:46Let's go.
01:18:46Let's go.
01:18:47Let's go.
01:18:48Let's go.
01:18:50Let's go.
01:18:51Let's go.
01:18:52Let's go.
01:18:54Let's go.
01:18:55Let's go.
01:18:56Let's go.
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