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Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 8 March 2025 | #shaneramazan
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #RamazanMubarak #ShaneRamazan #Shaneiftaar
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#shanedastarkhuwan #cookingsegment #aaloochaat
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 8 March 2025 | #shaneramazan
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #RamazanMubarak #ShaneRamazan #Shaneiftaar
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FunTranscript
00:00The mercy of the mind has spread again, how do I face you?
00:10Listen, listen.
00:14Yes, welcome. Where were you yesterday? You say welcome.
00:17I heard yesterday you celebrated Yawm-e-Nijat.
00:20Yes, yes.
00:21You were all very happy. Yesterday you were very happy.
00:24I was surprised that you didn't tell me.
00:26The man was very happy. He was so happy. He did all the work.
00:30He expressed his happiness on national television, on air, in front of everyone.
00:34He didn't hypocrisy, he was positive.
00:36He said this and that. I have proof, I will show you.
00:39No, no. I saw the beginning where he was saying,
00:41actually I am very happy today.
00:43And Yawm-e-Jumaa is a flake.
00:44I said this.
00:45Yes, this is it.
00:46He covered it.
00:47She wants to make us fight.
00:48I will hug her.
00:49No problem.
00:50We will make all such conspiracies a failure.
00:52We will make all such conspiracies a failure.
00:54Okay, so he did all the work properly.
00:56Okay.
00:57He didn't make anything fall or burn anything.
00:58Why are you not saying this?
00:59Why don't you tell this to yourself?
01:00No, I am praising him.
01:01Okay, okay.
01:02He came to do all the work for one day.
01:04My responsibilities are these heavy ones.
01:06Hence, I know how to do the work.
01:07I know.
01:08I am acting.
01:09Then why don't you do it when I am there?
01:10Just like that.
01:11Should I do it?
01:12Yes, that's why.
01:14Okay.
01:15So that what can I hear outside?
01:16You are doing all the work.
01:17And after that,
01:18He is assisting me.
01:19He is assisting me.
01:20Before going, he said,
01:21Look, you get a lesson from every segment.
01:23So, you will get a lesson from this segment.
01:25Don't ever underestimate me.
01:27I don't know what to do.
01:28Okay.
01:29If you don't take a leave every 3-4 days like this,
01:31I will...
01:32I have complained a lot.
01:33You will be in the segment one day.
01:34I have complained a lot.
01:36Which is not a good thing.
01:37I don't want my recipe to be incomplete.
01:39Today, we will make crispy potato chaat.
01:42Okay.
01:43Chaat is made in every house.
01:44In Ramadan.
01:45It's nothing special.
01:46But,
01:47I will give a twist in that.
01:48I will cook the potatoes in a different way.
01:50I will include it in the recipe.
01:51You will like it.
01:52Before we start making the recipe,
01:55I will come to the most important things.
01:59We will wash our hands with Lifebuoy.
02:02And we will wash our hands properly.
02:05Iftar table will be safe only when
02:07our hands are washed with Lifebuoy.
02:09I will wash my hands properly.
02:11And by the way,
02:12Today, washing hands is very important.
02:14That's why we do it every day.
02:15But, today, it is more important
02:17that my hands will directly touch
02:19the food that I am making.
02:21We will start today's work with mashed potatoes.
02:23Which is our crispy potato chaat.
02:25We have boiled the potatoes.
02:28And,
02:29we have mashed it.
02:30Where did Mr. Potato go?
02:32He went to boil it.
02:34Here.
02:35Is it enough?
02:36Yes. Thank you.
02:37Thank you very much.
02:38Okay.
02:39Now, we have to do this.
02:40I broke it.
02:41It was broken yesterday.
02:42Comment on this.
02:43They have removed it while removing the tissue.
02:45Why didn't you comment on this?
02:46Because I can't see it.
02:47By the way,
02:48we have got different comments.
02:49What is that thing
02:50with which Waseem Badami
02:51is playing on the ground?
02:52They say,
02:53everything that is down there
02:54is played by Waseem Badami.
02:55He is playing with everything.
02:56And, the thing that is kept here,
02:58he drops it and starts playing with it.
02:59And, even if it is not there,
03:00he drops it.
03:01He feels like playing cricket here.
03:02Okay.
03:03First of all,
03:04what will I do?
03:05I will heat the oil on low flame.
03:07We are using
03:08Dalda Cooking Oil.
03:10Wherever Mamta is,
03:11there is Dalda.
03:12Dalda's Ramzan.
03:13With a saving of 250 rupees.
03:15We have to shallow fry it.
03:17So, I will add this in it.
03:19Meanwhile,
03:20Waseem Bhai,
03:21tell me what is this?
03:22Don't drop it.
03:23It is saved.
03:24Will you look here, Ayesha?
03:25It is saved.
03:26She dropped it.
03:27If you want to say something.
03:28What is this?
03:29Okay, don't change the topic.
03:30Tell me what is this?
03:31Actually, you dropped this.
03:32It is tomato paste.
03:33What kind of tomato is this?
03:35It is not tomato paste.
03:36No.
03:37It is not ketchup.
03:38Potato.
03:39I am using one.
03:40I don't know either.
03:41But, I think it is tamarind
03:42and something else.
03:43Yes, absolutely.
03:44It is tamarind chutney.
03:45It is tamarind chutney
03:46and this is tamarind chutney.
03:48Okay,
03:49now you will highlight
03:50the mistakes of others.
03:53What happened to me?
03:54Did she drop anything
03:55while working yesterday?
03:56No, no, no.
03:57What is wrong with me?
03:58If the world will do bad to her,
03:59will you do bad to her?
04:00Very bad.
04:01I didn't drop anything yesterday.
04:02No, you didn't drop anything.
04:04Okay.
04:05We have added potatoes.
04:06Boil it.
04:07Mash it.
04:08Only when you are with me,
04:09I do bad things.
04:10Along with this,
04:11I will add half quantity
04:12of potatoes.
04:15Add half quantity of potatoes.
04:18Add half quantity of potatoes.
04:20In this,
04:22cornflour is added.
04:23Cornflour is added
04:24in this more
04:25because it is very soggy.
04:26It will remain crispy
04:27until you
04:28cool it down.
04:29It will remain crispy
04:30after cooling down.
04:31So, we will add
04:32three tablespoons
04:33of cornflour.
04:34Along with this,
04:35I will add
04:36pink salt of Jaza.
04:37We will add pink salt of Jaza.
04:38The best thing about Jaza
04:39is that
04:40it is an export-quality product.
04:41In sixty-plus countries,
04:42it is provided.
04:43Pink salt of Jaza
04:44salt, and there is no compromise on quality.
04:46And Jaza rice is a flagship product.
04:50So someday, when we make rice and lentils,
04:52we should make Jaza rice as well, so that we can eat it for Iftar.
04:55See, I had planned this beforehand.
04:57If I do this, then complaints will start from there.
05:00They will say, yes, they will say, yes.
05:03And I made it, you made it.
05:05We had planned it beforehand.
05:06It was planned beforehand.
05:08You told them that you will do this,
05:10then I will say, okay, we will do it like this.
05:12This is also planned.
05:13But I think I have a way to get them out of the kitchen segment.
05:17What?
05:18Spread a lot of things below.
05:19We will keep playing with them.
05:21Oh, nice.
05:22This can happen.
05:23Right?
05:23This can happen.
05:24Yes, very nice.
05:25I need to do some work tomorrow.
05:27Okay.
05:28We will do a lot of things now, Bandhu.
05:30You don't worry.
05:31Okay, out of those many things,
05:32take out this jug of water.
05:34And in this, very little,
05:37about 2 tablespoons, that's it.
05:39We have added water to this.
05:41We have added potatoes to this.
05:43We have added cornflour to this.
05:44We have added pink salt from Jazza.
05:46And we will fry this.
05:49Okay.
05:49Now you have seen,
05:50that mash ki daal ki,
05:51or dahi phulki,
05:52or dahi bade,
05:52such things are included in the chaat.
05:54We will not include them.
05:56We will add khasta ghee to our chaat.
05:59We will knead it like a dough.
06:02Properly.
06:04I haven't said anything.
06:05If I don't say anything,
06:05there will be a problem.
06:06There will be a problem.
06:07What should I do?
06:08You are getting bored.
06:08You are getting bored.
06:09No, no.
06:10It must be coming on my face,
06:10but it wasn't there.
06:13Okay, this is done properly.
06:15Now we have made a dough of potatoes.
06:19Khasta, khasta.
06:20And we don't have to add any seasoning to this.
06:22We have only added pink salt from Jazza to this.
06:24That's it.
06:24And now take small pieces.
06:26What is the seasoning?
06:27Just salt.
06:28Okay.
06:28We have added pink salt from Jazza.
06:29We don't have to add any chillies or spices.
06:31Because the chaat is filled with that.
06:33So we have to shallow fry this.
06:36In Dalda Cooking Oil.
06:38We have to shallow fry this.
06:39Shallow fry.
06:40And we have to do this with our hands.
06:42There is no need to give it the shape of balls.
06:44Because the edges will be crispy.
06:47So it will be fun to eat.
06:48So it will be like fritters.
06:50Exactly.
06:50Exactly like fritters.
06:51Actually, they are not able to make it round.
06:53No.
06:53They said that there is no need.
06:55Give some excuse.
06:56The edges will be crispy.
06:58Don't do it like this.
07:00They don't know how to make it round.
07:01Is this round?
07:01And don't do it like this.
07:04And don't do it like this.
07:07They don't make it round.
07:08They don't make it round.
07:09You have changed in one day.
07:12No, look.
07:12No one can separate us brothers.
07:15You should have understood this on the first day.
07:17Now whose side should I take?
07:18I will call Chirind Pirind to take my side.
07:21You both are on one side.
07:22When did this happen?
07:23Chirind Pirind.
07:26Nothing can happen like this.
07:27Look at this.
07:28We have been doing this for 20 years.
07:30I am just frying this much.
07:32So that all of them come together.
07:34Actually, this is a better shape.
07:35Why do you suggest this?
07:36Actually, you must have seen the pakoras of moong dal.
07:40They are big.
07:41They also have a shape.
07:42Its salad is also made.
07:44It should be like this.
07:45So that it becomes more crispy.
07:47I will increase the flame a little.
07:49I will clean my hands.
07:51Okay.
07:52And we will make a green chutney.
07:54Who will make that?
07:55I will tell you.
07:56I will guide you.
07:57Come.
07:58Sir.
07:59Sir.
08:00First of all, remove this lid.
08:02Please.
08:03I will also see how you were working without me.
08:05I removed the lid.
08:06One work is done.
08:07Wow.
08:08Wow.
08:09Now add half of the lemon juice to the blender.
08:12Yes.
08:13Tell me more.
08:14Wow.
08:15Wow.
08:16You didn't even think of mixing it.
08:17Yes.
08:18Just like that.
08:19We will add coriander.
08:20We will add coriander.
08:21By the way, if you want to add both things, you can add anything.
08:24We have coriander and mint.
08:26And what do we have to add after coriander?
08:28First tell me.
08:29Who is coriander?
08:30Which is mint?
08:31Which is mint?
08:32This is coriander that you have cooked here.
08:34And?
08:35We are calling green chilies mint.
08:37This is mint.
08:38This is mint.
08:39This is mint.
08:40Wow.
08:41I am telling the truth.
08:42Wow.
08:43Wow.
08:44You are absolutely right.
08:45Let's add both.
08:46What to do?
08:47You are absolutely right.
08:48Will this be half or whole?
08:49Whole.
08:50Whole.
08:51Add all the coriander.
08:52Add all the mint.
08:53And?
08:54Now you have to add all the green chilies.
08:56We are making green chutney.
08:58How did you recognize that these are green chilies?
09:00Because I had read the ingredients.
09:02Yes.
09:04So you are the green chilies.
09:06Okay.
09:07We will remember that.
09:08Now you have to add roasted cumin seeds.
09:13Is this?
09:14Yes.
09:15That cumin seeds.
09:16I am in trouble now.
09:18No, no.
09:19You said it wrong.
09:20I said it right.
09:21You are right.
09:22I am biased.
09:23Don't add all of it.
09:24Don't add all of it.
09:25Use this teaspoon.
09:26Half teaspoon.
09:27Not more.
09:29Okay.
09:30Add more.
09:31Show them.
09:32That's it.
09:33That's it.
09:34Excellent.
09:35Excellent.
09:36They will like it more.
09:37Excellent.
09:38I add more cumin in the chutney.
09:41Now you check this.
09:43You have to turn this.
09:44It has to turn brown on one side.
09:46Our chutney is ready.
09:49We will add Jaza Pink Salt.
09:52Half teaspoon.
09:53Show me.
09:54Half teaspoon Jaza pink salt.
09:57We are adding it.
09:58These are export quality products of Jaza.
10:00that it is provided in 60-plus countries and there is no compromise on quality.
10:05Now you put a lid on it to make green chutney and hold it from above and put it from below.
10:121, 2, 3, 4, 5.
10:13Okay, now we will add a little water to it.
10:16I forgot to add water.
10:17No, no, you didn't forget.
10:18First I wanted to make do with lemon juice, just a little so that it doesn't get too watery.
10:26I didn't forget at all.
10:29And we will have to mix it a little and I will do it later.
10:32You do it.
10:33First I want to show people that you can't make chutney.
10:36Now I will come.
10:40It's not happening, audience.
10:41It's done.
10:43I tried my best that it doesn't blend now.
10:46Oh, you wanted it not to blend?
10:49Okay.
10:50It's not blending.
10:51It's done, it's done, it's done.
10:52No, the blend is good.
10:53If I don't hold it, it will go to waste.
10:55What will happen?
10:56Try it.
10:58No, don't try it.
10:59Don't try it.
11:00I tried it.
11:01It happened to someone once in a live show.
11:02Really?
11:03Sometimes it gets loose.
11:04There is a sudden pressure.
11:05And because of the pressure, it can happen at times.
11:08Especially when it's a little full.
11:10Yes, when it's full of pressure, absolutely.
11:12Okay.
11:13Okay, now we will mix it.
11:17And this chutney.
11:19Actually, this chutney is ready.
11:21Green chutney.
11:22Now we will do this.
11:23We will make the base of the chaat ready.
11:27Basically, we have boiled the white chickpeas.
11:31And we have boiled it with salt so that you don't feel it's bland.
11:35What is this we are making?
11:37This is crispy potato chaat.
11:39No, no, what is this?
11:40This is potato and cornflour.
11:42Basically, we are making puffs of potato.
11:46Flakes?
11:47Flakes, but very crispy.
11:49Okay.
11:50I will increase the flame a little.
11:53Today, we had a program in which we showed how to make flakes.
11:56It was very difficult.
11:58So, I want to teach people how to make flakes at home.
12:01It's very easy.
12:02You can make it with chickpea flour.
12:03It's possible that I will make it in some upcoming shows.
12:05In this, we have added an element of potato.
12:08But in chickpea flour, you have to add a little baking powder.
12:12You have to make a thick paste.
12:14And you have to fry it with the help of a small spoon.
12:18So, let's continue this series.
12:21Let's continue from here.
12:23Let's go.
12:24This series is going on.
12:25We will be back after the break.
12:28We welcome you once again.
12:30How far have we come?
12:31We have come so far that we have the curd.
12:33We have come so far.
12:35Let's see how far we have come.
12:36Okay.
12:37Let's see how far we have come.
12:39Okay.
12:40We will add icing sugar to the curd.
12:43I am adding this.
12:44Which sugar?
12:45Icing sugar.
12:46Basically, you can take any sugar and grind it in a coffee grinder.
12:50It will be easier for you to mix it.
12:51So, you are saying icing sugar.
12:53Add powdered sugar.
12:54You can make icing sugar.
12:55You can mix it.
12:56Okay.
12:57Here, we are asking why should we fry the shami kebab?
13:00Because we are going to make it.
13:01I will assemble the chaat.
13:03But along with that, we will make shami tuk.
13:05Which is a very interesting recipe.
13:08It is going to be very quick.
13:10Anyone can prepare it.
13:11Like I fried the shami kebab.
13:13You can also make it.
13:14It is so easy.
13:15And make your aftar light and fluffy.
13:20I can't make a difficult thing.
13:22No, no.
13:23I don't understand whether he has praised you or not.
13:25Yes, exactly.
13:26You can also make it.
13:27I can make it.
13:28It is so easy.
13:29Okay.
13:30You have to do this.
13:31Sorry, I am talking.
13:32We were sitting at one place.
13:33There is Anik Ahmed.
13:34Yes.
13:35Someone recited a couplet.
13:36Anik Sahab praised it a lot.
13:37He said, man, even he can understand that couplet.
13:40It is so easy.
13:41Wow, wow, wow.
13:42You have done this.
13:43Anyway.
13:44I mean, it is very easy.
13:45It is going to be quick.
13:46It is fun.
13:47We will do this.
13:48First of all, we have to fry the shami kebabs well.
13:53And after that, you do one thing.
13:55Please pass me the tuck box there.
13:59Light and fluffy tuck.
14:01Where is it kept?
14:02Here?
14:03Yes.
14:04Yes.
14:05Okay.
14:06Light and fluffy tuck.
14:07I will open it.
14:08We will use it.
14:09Alright.
14:10To make the aftar more delicious.
14:12And now we will do this.
14:14I will take a plate.
14:17To take them out.
14:18In this?
14:19No, not in this.
14:20You don't have to fry the tuck already.
14:22It is very crispy, crunchy.
14:23Everything is already as it is.
14:25You do one thing.
14:26You take out the shami kebabs on the plate.
14:28If you give me four shami kebabs.
14:30Should I take them out now?
14:31I mean, is it done?
14:32That's good enough.
14:33Should I take them out now?
14:34Take out all of them.
14:35I just need two or four.
14:36Okay.
14:37Now we have to do this.
14:38Here we have to.
14:39I can do it too.
14:40We have to do the tuck.
14:41It is so easy.
14:42One.
14:43Two.
14:44Three.
14:45Four.
14:47One.
14:48One.
14:49I will keep it here so that you can see.
14:50I can do this too.
14:51Okay.
14:52Wow.
14:53Wow.
14:54Wow.
14:55Okay.
14:56We will do this a little bit.
14:57So that you are able to see.
14:58A little bit.
14:59Here.
15:00I can do this too.
15:01Okay.
15:02Yes.
15:03You can't do this.
15:04But look at this.
15:05I will do this.
15:06So that it doesn't come out.
15:07This.
15:08Sorry.
15:09This is a broken plate.
15:10First of all, I have to place them.
15:11It's okay.
15:12It's okay.
15:13By the way.
15:14It's okay.
15:15How is this possible?
15:17It's okay.
15:18We have to smash it.
15:19How is this possible?
15:20If they make a mistake, it's okay.
15:21If I make a mistake, it's a disaster.
15:22What is this?
15:23Should I stop it?
15:24Absolutely.
15:25No, no.
15:26You can say it in flow.
15:27This.
15:28This.
15:29Although, their bias is.
15:30This is my right.
15:31But even I am feeling this.
15:32You are feeling it.
15:33Look.
15:34You have done such an open dance.
15:35Even the winners are saying.
15:36Brother, keep it a little light.
15:37You both have changed the party in such a way that.
15:38I will divert your attention.
15:39I need a little spoon.
15:40This is a good idea.
15:41That's it.
15:42This is a good idea.
15:43I will take it.
15:44I will take it.
15:45It's a good thing that it's in my right, but I'm feeling it too.
15:49The small one.
15:50Which spoon is the smallest here?
15:55We'll get a shortage of small spoons here.
15:57Yes, big spoons.
15:57Our spoon is not that small.
15:59Now, what we have to do is,
16:00we have to take the shami kebab like this.
16:05The biggest spoon.
16:06No, we start from here.
16:07I think the rest have come from outside.
16:09I'll place it on each tuck like this.
16:12Okay, this can be a great thing.
16:14Basically, it's an appetizer also.
16:16And we want to fill the Aftar table with a lot of things,
16:20but not too much time-taking things.
16:23So, you can make this beforehand.
16:25This tuck will remain as it is.
16:27The reason is that we're not adding any gravy or syrup or chutney to it right now.
16:33I'll place it on top like this.
16:36And a snacking element is also added.
16:42We'll add this.
16:44And it's going to look very beautiful now.
16:46We'll place it properly.
16:48It'll come here.
16:49Okay, now we'll do this.
16:51Our tamarind chutney will come on top of this.
16:57Just like this.
16:57Do you have to make this tamarind chutney or you can get it ready-made?
17:00It's ready-made.
17:00By the way, you can get it from a lot of brands now,
17:02but it's very easy.
17:04There's tamarind, you have to add aloo bukhara,
17:06there's salt, you can also add black salt.
17:10Along with it, there's red chilli, green chilli.
17:12You can make it the way we made green chutney.
17:16Now, I have to add very cute things to it.
17:19Now, there's pomegranate in it.
17:23And...
17:25In the whole world, when you go,
17:29for example, after iftar,
17:30when it's time to go to Sehri,
17:32after a while, you eat something or the other.
17:33In the same way, you can keep these things in the tray and serve it to others.
17:38It keeps going on.
17:39Now, what we have to do is put a piece of green coriander on top of it
17:45so that it looks beautiful.
17:48If you go to a restaurant, you might get it for 4,000 to 5,000 rupees.
17:51Exactly. The less it is, the fancier it looks, the more expensive it is.
17:55So, we'll add this.
17:56Okay, I had soaked the green coriander in cold water
17:59so that you can see its shine.
18:03Here, we have our delicious Shami Tuk made from Tuk.
18:08It's absolutely ready.
18:10Now, we'll move on to the chaat.
18:12Now, we just have to assemble it.
18:15I'll place the chaat here.
18:17Okay.
18:18Now, we'll add the puffs that we made from potatoes.
18:24Then, we'll add the green chutney.
18:29I picked it up.
18:30She picked it up too.
18:32If you don't do it, it's okay.
18:33I'm doing it, so she's laughing.
18:34No, you're doing it right.
18:36I'm doing it right.
18:37When I said, it's okay, it's okay, I understood the logic later.
18:40That she had to break it.
18:41She had to break it.
18:42I'm sorry. I'll give back my words.
18:44Thank you very much.
18:45Listen, what would have happened if she had broken it?
18:47I'm innocent. I couldn't answer that question.
18:50It doesn't mean that.
18:52Look, look.
18:52You made it clear.
18:53It came out right away.
18:54You made it clear. Very nice.
18:55Okay.
18:56Now, do you want to add anything?
18:57I'll do it.
18:58No, you do it.
18:58You do it.
18:59I'll ruin it.
19:00Your presentation will be ruined.
19:02Okay.
19:03Here, the crispy potato puffs that we made,
19:05we added that as well.
19:07Now, we'll add this sweet chutney to it.
19:10It's just yogurt.
19:11It's just sugar.
19:12There's no arrot.
19:13We've grinded it well.
19:14Oh, yes. We didn't add anything.
19:15Wow, wow, wow.
19:16Without the sweet chutney,
19:18the spicy chutney won't taste good.
19:20It won't be balanced.
19:21So, we'll add this.
19:22I'll add a little bit now.
19:23You can keep it on the side if you want to add more.
19:27So that the chaat doesn't become soggy.
19:28Okay, we've added this.
19:30Now, we'll add our tamarind chutney to it.
19:36Now, the real chutney has come.
19:37It hasn't come yet.
19:39No, Waseem has made it.
19:40We'll make it disappear while making it.
19:42It looks like that.
19:43I won't be surprised.
19:45I won't be surprised even if you throw it away.
19:47What's happening to me.
19:48Oh, my God.
19:50Oh, patience.
19:52We're doing the same.
19:53We're doing the same.
19:54Okay, I've added the tamarind chutney like this.
19:57Now, I'll add this green chutney to it.
20:01By Waseem Badani.
20:03I think there will be a lot of applause for this chutney.
20:11Now, we'll add this.
20:14Not just for color breaking, but for a delicious flavor.
20:19Pomegranate.
20:21Let's add a little more.
20:24How many pomegranates are there?
20:25There are a lot.
20:26Okay.
20:27And I have a box of tucks here.
20:31Give me that too.
20:33This one?
20:34Yes, this one.
20:35This one.
20:38We've put it here.
20:39That's great.
20:40We've placed it here.
20:41I think this is the best use of a tuck.
20:44It's such a unique use.
20:46What to say.
20:47We'll place it here.
20:49And we'll add a little more green color to it.
20:54Because the green chutney was a little less green.
20:58Because you can see the condition of the heart in the chutney.
21:02Do whatever you want to do.
21:04No, mine.
21:05I made the recipe for it.
21:06Okay, last but not the least, chaat masala.
21:10Without this, any chaat is incomplete.
21:14And we've done this.
21:17And the recipe is ready.
21:21Wow.
21:22That's great.
21:22Excellent.
21:23That's great.
21:23And the frame is also very well made today.
21:26That's great.
21:28Do you want to tell us what dish you're making tomorrow or keep it a surprise?
21:32We'll think about it now.
21:33We'll keep it a surprise.
21:34We'll keep it a surprise.
21:34You won't know what you're making tomorrow, right?
21:36I know why not.
21:37I'll tell you today why I don't tell you.
21:39I don't tell you so that they don't have to prepare it at home and they don't know.
21:42And then I'll take help and see if you know how to do it or not.
21:44This is the real test.
21:46I'll write it on your face.
21:47I don't go home.
21:48If I go home, someone will prepare it at home.
21:50So I don't want to go home.
21:52So anyway.
21:54So the real thing is that we want to keep it a surprise.
21:57You won't know what you're making tomorrow.
21:59Thank you very much.
22:00A big round of applause for me.
22:01We'll be back after the break.
22:02Long live.