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ARY Digital
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#shanedastarkhwan #chefaisha #MalaiQeema #Rabridoodh

Shan e Dastarkhwan | Cooking Segment With Chef Aisha Abrar | Waseem Badami | Iqrar Ul Hasan | 27 March 2024 | #shaneramazan #shaneiftar

A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.

#WaseemBadami #IqrarulHassan #Ramazan2024 #RamazanMubarak #ShaneRamazan #Shaneiftaar

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Category

😹
Fun
Transcript
00:00 [MUSIC PLAYING]
00:03 Welcome back.
00:10 [NON-ENGLISH SPEECH]
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00:39 Oh, no.
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01:00 [LAUGHTER]
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01:13 [LAUGHTER]
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01:37 [LAUGHTER]
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01:49 Now, we will mix all the ingredients together and marinate it.
01:55 But since we don't have time, we will start cooking it.
02:00 First, we will take the cooking oil from Darda.
02:02 From where mom was, there is also Darda.
02:04 For 80 years, the mothers of the entire Pakistan have placed their faith in Darda.
02:08 Because it never decreases in health and quality.
02:11 Can you please give me your hand.
02:13 I'll give you the tissue.
02:15 It will be done with the tissue.
02:18 I'll give you the hand.
02:19 Thank you very much.
02:21 We will add this to the pan.
02:23 It's almost equal to a spoon.
02:25 And we will add butter to this recipe.
02:30 Because it's malai keema, so it's good to have butter and malai combined.
02:34 Have you heard malai keema before?
02:35 Yes, 30 seconds ago.
02:38 We will add ginger garlic paste.
02:41 I'm free right now, I'm making your BTS.
02:43 Oh no, I should have done this.
02:46 I think Waseem is recording a vlog.
02:50 Yes.
02:51 We will add chicken mince to this.
02:55 There was some butter left, so I thought I'll add it.
02:58 The more butter you add, the less it is.
03:00 Butter, fat is flavor.
03:02 We have added the chicken.
03:04 Now we will add All Purpose Dairy Cream to this.
03:07 Which is thick and creamy.
03:09 You can make delicious sweets with this.
03:12 And because it's All Purpose Cream, you can use it in almost any recipe.
03:16 I will add this to the pan.
03:18 Literally, it's equal to 2 cups.
03:21 Because it's malai keema, so it should be creamy.
03:23 I want to share an important tip.
03:26 Whenever you add cream to any recipe,
03:30 lower the flame, otherwise, the oil will come to the side.
03:34 So we don't want the oil to come to the side.
03:38 So you should always cook it on low flame whenever you add cream to any recipe.
03:42 I will mix it properly, but I have to add some more ingredients.
03:46 And there is a secret ingredient in it.
03:49 Which is Knorr's Chicken Cube.
03:52 Because of this, you don't have to add chicken powder.
03:55 And it will have a delicious umami flavor.
04:01 We will add this and it will also melt.
04:04 I am adding one Knorr Cube.
04:05 Knorr Cube already has salt.
04:08 Wasim bhai is getting bored, so let him do his work.
04:10 Otherwise, he will start breaking things.
04:12 I have decided that I won't serve him drinks.
04:17 Because...
04:18 Let him do something, otherwise, he will break everything.
04:20 In this atmosphere.
04:22 I will add papaya paste.
04:24 You have to marinate it in the papaya paste.
04:26 One spoon.
04:28 This is a spoon.
04:30 Isn't it amazing that all the ingredients are available today?
04:32 Yes, everything is available.
04:34 The show is going to end tomorrow.
04:36 We will add curd.
04:38 Two tablespoons.
04:40 This is also gone.
04:42 We will add green chilies paste.
04:44 I won't add red chilies.
04:46 You can add if you want.
04:48 But the cream factor goes well with green chilies and black chilies.
04:50 We have added this.
04:52 We will add salt.
04:54 But a little less.
04:56 Because we have added chicken powder.
04:58 And of course, if you add less salt in the fast,
05:00 there should be no problem.
05:02 Because you can increase the quantity later.
05:04 So, the cream will cook well.
05:06 I have to tell you one important thing.
05:08 Tell me.
05:10 I was also waiting for this.
05:12 This is a very important thing.
05:14 The phone I had kept in the recording,
05:16 there is a secret sound recorded in it.
05:18 You will enjoy it.
05:20 Our program...
05:22 Our program was not going on after this.
05:24 Okay.
05:26 So, the thing is that I have added coal in it.
05:28 But before that.
05:30 The reason is that
05:32 when we go to the market and eat anything with coal,
05:34 any barbecue,
05:36 you don't feel bad.
05:38 But when you feel the coal smell in the house,
05:40 it becomes very coal.
05:42 That's what I feel.
05:44 So, we have added coal for just 10 seconds on the raw chicken.
05:46 So, you will get a subtle fragrance.
05:48 But you won't feel much.
05:50 I have seen this kind of mince for the first time.
05:52 It is cooked so well.
05:54 It is cooked so well.
05:56 It is cooked so well.
05:58 It is not dry at all.
06:00 Its final color will be like this.
06:02 It will be white and light greenish.
06:04 You can see this light brown in the middle.
06:06 It is coming.
06:08 It is light brown.
06:10 We will mix it well.
06:12 So that the chicken cube of Naur
06:14 gets mixed well.
06:16 We have to mix it well.
06:18 Okay.
06:20 Now, we will come to
06:22 Rabri, milk,
06:24 and Ramesh.
06:26 Applause for Rabri.
06:28 She has come to our show for the first time.
06:30 We welcome her with a lot of love.
06:32 Please.
06:34 With respect.
06:36 Okay.
06:38 You can talk to her.
06:40 She is our relative.
06:42 I have a relation with Rabri.
06:44 If you want to say anything,
06:46 I am talking to her with my eyes.
06:48 Okay.
06:50 We will add Rabri in it.
06:52 I am adding Rabri.
06:54 I have added Rabri.
06:56 We will add
06:58 Alpers milk in it.
07:00 It is hygienically packed.
07:02 So that we get
07:04 100% nutritious milk.
07:06 I will add
07:08 2 cups of milk.
07:10 Look at her.
07:12 She has never done this.
07:14 She has never done this.
07:16 I have done this once.
07:18 Do you know why?
07:20 Because I don't like to do it.
07:22 I don't like to do it.
07:24 I don't like to do it.
07:26 Look at her.
07:28 She doesn't like to do it.
07:30 I don't like to do it.
07:32 I don't like to do it.
07:34 I don't like to do it.
07:36 I don't like to do it.
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