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#shanedastarkhuwan #cookingsegment #daalchawal
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 18 March 2025 | #shaneramazan
Recipe : Daal Chawal & Kurkure Bhindi.
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
➡️ https://bit.ly/arydigitalyt
#shanedastarkhuwan #cookingsegment #daalchawal
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 18 March 2025 | #shaneramazan
Recipe : Daal Chawal & Kurkure Bhindi.
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 my heart has been overshadowed again.
00:05How do I face you?
00:10I am falling, please hold me.
00:16Sir, we welcome you to the glorious Dastarkhwan.
00:19Assalamualaikum.
00:20Waalaikumsalam.
00:21Waalaikumsalam.
00:22How are you all?
00:23Waalaikumsalam. Alhamdulillah.
00:24Alhamdulillah. Are you fine?
00:25I am absolutely fine.
00:26You must be very happy today, right?
00:27Even today, and I am happy for tomorrow more than today.
00:30Tomorrow.
00:31There is no place for my happiness.
00:32So why am I in this segment?
00:33I am happy in the present, I am also happy in the future.
00:35Alhamdulillah.
00:36Tomorrow we will make a great Iqraari Bhurta.
00:40But today, Iqraar Hassan told me once, I don't know if it was an offer or an order,
00:44but you said that you like lentil rice.
00:46So lentil rice, simple plate, lentil rice.
00:48So we will make lentil rice.
00:50So I…
00:51Look, green.
00:52You are wearing green.
00:53We will make crispy okra.
00:54Because he is wearing green and okra is also green.
00:56And along with it, we will make a drink.
00:58We will make a soda of Kashi Jamshiri.
01:01It will be very refreshing.
01:02And along with it, we will make candy cheesecake bars.
01:06But first of all, we will wash our hands with Lifebuoy.
01:09Properly.
01:10And after that, I will start making our recipe here.
01:15Okay.
01:16We will wash our hands with Lifebuoy.
01:18The goodness will only reach safe when the hands are washed with Lifebuoy.
01:24Now let me see.
01:25Who is here?
01:27What happened?
01:28Oh!
01:29You did it.
01:31Thank you very much.
01:32Thank you very much.
01:33How many…
01:34You did it every time, right?
01:35You helped me once.
01:36Once.
01:37You helped me once.
01:38Absolutely.
01:39Out of 17 days, once.
01:40Absolutely.
01:41Okay, I will come to this side.
01:42Sixteen one.
01:43Sixteen one.
01:44I will come to this side.
01:45First of all, what I will do is, here we have boiled moong and lentil.
01:50This is moong and lentil?
01:52This is moong and this is lentil.
01:54We have to survive like this.
01:56Okay.
01:57We have boiled it properly.
01:58It should be like grains but it should be well cooked.
02:01We don't want it to be halwa at all.
02:03First of all, what we will do is, we will add Dalda cooking oil.
02:06And I…
02:07Wow!
02:08Wow!
02:09Wow!
02:10Wow!
02:11How did I teach you?
02:12From here.
02:13From here.
02:14Yes.
02:15And add it equal to one tablespoon.
02:16Where there is Hamam, there is Dalda.
02:17And before Eid…
02:18Although I taught you this, but no matter.
02:19Before Eid, Eidi is giving Dalda.
02:21Done?
02:22With a savings of 250 rupees.
02:23Yes.
02:24Absolutely done.
02:25We are doing this only because when we make Dalda, some people at this stage first make
02:29onion, tomato, garlic masala and then add Dalda to it.
02:35I don't add tomato to this moong and lentil.
02:39Can I tell you one thing?
02:40Tell me.
02:41Please.
02:42We have a place here in Lahore.
02:44We get Dalda there.
02:45Don't look at me.
02:46Talk to him.
02:47Please.
02:48I don't know.
02:49Listen to him.
02:50Please listen to him.
02:51Yes, I will listen to him.
02:52Tell me.
02:53So he used to add salt and boil moong dal.
02:54And after boiling it, it used to be kept in a big dish like this.
02:58And after that, butter, onion, green chilli and tomato masala used to be made.
03:03And then it used to be added to it.
03:05And it used to be fried on a griddle.
03:07Oh, delicious.
03:08What you are saying on a griddle, that little moong dal, the dry one.
03:11Yes.
03:12It is very tasty.
03:13You are absolutely right.
03:14And instead of red chilli, green chilli or red chilli?
03:16Green chilli and red chilli.
03:17Green chilli is also very tasty.
03:19Actually, we should do this too.
03:20And it is made in butter.
03:21Oh, moong dal in butter.
03:22Amazing.
03:23People must be feeling fasting at home.
03:25Okay.
03:26Haseeb bhai, you must be feeling it too.
03:27No.
03:28I am feeling bad.
03:29I am not feeling fasting.
03:30I am feeling bad.
03:31What I will do now is that I am adding chopped garlic to it.
03:34The actual method is that you take moong dal, masoor dal.
03:38Masoor dal should be double.
03:39Moong dal should be in half quantity.
03:40Okay.
03:41Take it.
03:42Add water to it.
03:43Soak it for half an hour.
03:44After that, when you cook it, add red chilli powder to it.
03:47Add turmeric.
03:48Add garlic paste.
03:49That's it.
03:50When it is almost cooked, add salt to it.
03:53But we will add a twist to it.
03:55I will tell you what it is.
03:56Okay.
03:57So, first of all, I have added chopped garlic.
04:00Haseeb bhai, do you know this leaf?
04:02Red chilli powder.
04:04What is this?
04:05Approximately about one tablespoon.
04:07What is this?
04:08What is this?
04:09Curry leaves.
04:10Curry leaves.
04:11Curry leaves.
04:12It is very tasty.
04:13Is it big?
04:14It is big and small too.
04:15It is small.
04:16It is small.
04:17Both are being cooked.
04:18It is for children.
04:19It is for kids.
04:20It is a segment for kids.
04:21It is a kids segment.
04:22Okay.
04:23Red chilli powder should be completely gone.
04:24Otherwise, you won't enjoy the taste of dal at all.
04:25I am saying this because we didn't boil it with water.
04:26Please pass me some water here.
04:27The water is with you.
04:28Why should we pass it to you?
04:29Pour it.
04:30Okay.
04:31A little bit.
04:32Water has come from the jar to the pour.
04:33And you please give me turmeric.
04:35Thank you very much.
04:36This is what happens.
04:37This is how it happens.
04:45Thank you so much.
04:46If you had told this to Waseem, would he have been able to give you the turmeric?
04:49I thought it would be easy.
04:50Waseem does things like water.
04:52I thought I was limited to water.
04:54Thank you so much.
04:55Okay, now you add water to this.
04:57All of it?
04:58No, no, keep doing it, I'll tell you.
05:01Aren't you counting today?
05:02Hmm?
05:03Okay, nothing.
05:04Aren't you counting today?
05:05Hmm, that's it.
05:06Stop it now.
05:07Now please pass me the lentils.
05:09Pass the lentils.
05:10I passed the lentils to you.
05:12Thank you so much.
05:13And now the twist that I want to tell you.
05:18I want to tell you that everyone makes lentils at home.
05:22But actually there will be a twist in this lentil.
05:25And that twist will be with the help of Kanor.
05:27The products of Kanor bring an easy and delicious twist.
05:31And they refresh your Iftar.
05:34So, I am adding Kanor's Chatpata All Purpose Masala to this.
05:42What does All Purpose Masala mean?
05:44All Purpose Masala means that there is chili in it.
05:46There is a slight turmeric flavor in it.
05:49The actual seasonings in it are salt and umami flavor.
05:53Which flavor?
05:54Umami.
05:55Umami.
05:56Umami.
05:57Umami.
05:58No, it's not even by W.
06:00I didn't say Hemani.
06:01I said Umami.
06:02It's very easy to open it.
06:04I don't even need a scissor for this.
06:06Look.
06:07Wow.
06:08Nice packaging.
06:09Amazing.
06:10Yes.
06:11It's very easy to open it.
06:12Otherwise, you have to open it with your teeth.
06:14I will add it like this so that you can see it.
06:18Little by little.
06:19We have added it.
06:20Now, it will cook on a low flame.
06:22Please stir it.
06:25You don't have to stir it for a long time.
06:26That's it.
06:27That's it.
06:28Please come this way.
06:30Now, there will be a fun twist.
06:33We will take a spoon.
06:36Wow.
06:37What a smell.
06:38It's very easy to open it.
06:39Wow.
06:40So, it's very easy to open it.
06:41It's very easy to open it.
06:42It's very easy to open it.
06:43It's very easy to open it.
06:44If you have not made it before, then I will tell you.
06:45What you have to do is, you have to cut a lady finger in four to six pieces.
06:46But in lengths.
06:47Not in curves.
06:48So that it becomes very thin and crispy.
06:49I had already put salt on it.
06:50Because what happens is, when you put salt on any vegetable, it releases a little water.
06:53In that process, it takes a little time.
06:55It takes about 10 minutes.
06:56So, if we open it, we will see that it is very crispy.
06:57So, if we open it, we will see that it is very crispy.
06:58It's very easy to open it.
07:08You can do it like this too.
07:09Now we will add red chilli powder.
07:12One teaspoon.
07:14Along with this, we will add white cumin.
07:18Wow.
07:18Wow.
07:19Wow, what a thing.
07:20They are praising each other.
07:22They are praising each other.
07:24Amazing.
07:25Okay, we have added this.
07:27Give me turmeric from there, please.
07:30Turmeric?
07:30How much work is one guy doing?
07:31I am busy stirring.
07:33When you were talking to him, why did you get it here?
07:36Because there was work there, now there is work here.
07:38We will add turmeric here too, half a teaspoon.
07:40Okay, now I will add to make it crunchy, this is a very important thing.
07:44Gram flour.
07:45Almost equal to three tablespoons.
07:48And rice flour.
07:52This is very important.
07:53This will give a delicious crunchiness.
07:56And this work, in all honesty, should be done by hand.
08:00And a little bit of lemon juice.
08:03I will add.
08:04We have already started with the lentils.
08:09Reduce the flame of the lentils a little bit.
08:11So that we don't feel the difference between the water and the lentils.
08:14Cook in this and don't add more water.
08:16Make the flame light.
08:18I have made the flame small.
08:20You have to make it slow.
08:21I have made it small.
08:22Light and small.
08:25The flame has become small.
08:26Okay.
08:27The dalda cooking oil here is hot.
08:31I request you to add a little more.
08:34You focus on the lentils.
08:36I will handle it.
08:37We will add the dalda cooking oil.
08:38Tell me.
08:42That's it.
08:43Before Eid, Eidi.
08:44250 rupees savings.
08:45Now what I will do is,
08:47See, it is still dry.
08:49See this stage, it is still dry.
08:52So we will moisturize it with water.
08:54We will add a little water.
08:55Exactly.
08:56A little water.
08:57We will add a little water.
08:59Okay.
09:00Let's do it half and half.
09:01We can do everything half and half.
09:03We are both brothers, so there is no problem.
09:05Okay.
09:07Now it is all about the hands.
09:10Like this.
09:11Yes.
09:14It is important to do it with your hands.
09:16There was no need to stir it.
09:18Keep stirring it for a while.
09:19I have done it to keep you busy.
09:21It is like this, right?
09:22There is no need to stir it all the time.
09:23No, no.
09:24Again and again.
09:25You have put us in such work.
09:27Wow, wow.
09:29There was no need to stir it.
09:30You could have stirred it after a while.
09:32Okay, we have oiled it.
09:35Yes.
09:36See this.
09:37What have you done?
09:38See this.
09:39What amazing work have you done?
09:40Sensible people.
09:41Sensible.
09:42Okay.
09:43Confidence is gone.
09:44How much confidence do you have?
09:45We will start the work of running away.
09:47We will start the work of running away.
09:49And one of you,
09:51One of you will do it in the style of a horse.
09:54That is, the spoon.
09:55Yes.
09:57I had expectations from you.
09:59It was absolutely right.
10:00It was not right.
10:01I had expectations from you.
10:02It was.
10:03And it is and it will be.
10:04Now tell me whether it is right or not.
10:05Because you will never complete it.
10:06You will always have expectations from me.
10:08It is a good thing, right?
10:10Yes, it is good.
10:11Okay, what you have to do is,
10:13You have to add the okra little by little in this way.
10:18So that it does not stick.
10:20And do not stir the spoon on it again and again.
10:22Otherwise, there will be a problem.
10:23Now you see,
10:24There is a small frying pan below.
10:26It is very small and cute.
10:28It is your job to find it and put it on top.
10:31The one you were stepping on.
10:32Here it is.
10:33It is a small frying pan.
10:34Wow.
10:35It will look good.
10:36That is why it will be.
10:37Now we will add in this.
10:39What was the English of Beghar?
10:41Wow.
10:42What was the English of Beghar?
10:43Prep?
10:44What was it?
10:45What was the English of Beghar?
10:46Show it.
10:47Keep it here so that people can see it.
10:49This one?
10:50Yes.
10:51Okay.
10:52I can't see it.
10:53Now in this.
10:54Should I hold it?
10:56You will have to hold it anyway.
10:58Because it is smaller than a stove.
11:00We will add in this.
11:01I will come for your help.
11:02I will add Dalda cooking oil in this.
11:04And we will burn its flame.
11:05Because we are using it for Beghar.
11:07In Beghar, we will add onions.
11:09Which you add in every dal.
11:11Whole red chillies.
11:12We will add garlic cloves.
11:14We will add a lot of curry leaves.
11:16And we will add white cumin.
11:18It should be of this size.
11:19I think it will not fit properly.
11:21We will hold it with our hands.
11:22No problem.
11:23Okay.
11:24No problem.
11:25Do you know what is the benefit of this?
11:26I will tell you what is the benefit of this.
11:28If we take a big frying pan.
11:30Yes.
11:31If we add less oil in it.
11:33Then all the onions won't be crispy properly.
11:36If we add a little oil in it.
11:38Then Beghar will look good.
11:39This is for Beghar.
11:40Now you add Dalda cooking oil in it.
11:43Okay.
11:44How are you looking at me?
11:45You were processing it.
11:47Yes.
11:48Exactly.
11:51Okay.
11:52You add this.
11:53It won't get burnt.
11:54It is enough.
11:55I am always busy with Dal.
11:57Enough.
11:58Enough.
11:59Enough.
12:00Enough.
12:01I will hold it.
12:02Don't worry.
12:03Okay.
12:04When it gets a little hot.
12:05We will add onions in it.
12:06And okra has started to become crispy.
12:08And the thing about this okra is that you can make a lot of it and take it out.
12:12You can save it in the jar.
12:14And it lasts for days.
12:16It doesn't get spoiled.
12:17Okay.
12:18Because it doesn't have any water.
12:19It becomes dry.
12:20What?
12:21Did you add water in it?
12:22Yes.
12:23It will evaporate after frying.
12:24Okay.
12:25Yes.
12:26What happened?
12:27Did you put oil on your hands?
12:28Yes.
12:29Okay.
12:30We will add this.
12:31Onion.
12:32We will bring onion tempering.
12:33First onion.
12:34Then red chili.
12:35Wow.
12:36Then curry leaves.
12:37A little onion.
12:38What do you add in Dal?
12:39Garlic tempering.
12:40Cumin tempering.
12:41Which one is the best?
12:42I know everything.
12:43It should have onions.
12:44It should have garlic.
12:45Cumin should be a little more brown.
12:46And red chili should be a little more brown.
12:47I know everything.
12:49Okay.
13:00Okay.
13:18I want to participate in this segment.
13:20That's why I took a break.
13:22No, no.
13:22You said something good about black in daal.
13:24Oh, really?
13:24That's why I took a break.
13:25That's great, Hassan.
13:27That's why I took a break, even though I had time in the break.
13:29But I was feeling very left out.
13:31That's why I took a break so that I could say something in this segment.
13:34And now this series is going on.
13:36Daal and other things.
13:38We'll come back after the break.
13:40Other things?
13:40Other things.
13:41That's enough.
13:42It's a great song.
13:51I said something very important in the break.
13:54Will you tell us?
13:54Yes, definitely.
13:55I said that the good thing is that, in the previous segments,
13:59because of the time constraint, fast food
14:02was not cooked so well that it was eaten on the Iftaar.
14:05Now, with the increasing time per segment,
14:07the food becomes so ready that we can eat it easily.
14:10That's true, Hassan.
14:11And in response to that, Zaheer, what did you say?
14:13I supported it.
14:14You supported it.
14:15I am grateful to you for that.
14:16Why didn't you say anything about this?
14:18I said hmmm.
14:19This hmmm is everything.
14:20Okay.
14:21Now what we did was, in the break, we added white cumin.
14:26And now we have to add curry leaves.
14:29Was it white cumin?
14:30Yes, it was white cumin.
14:31We added the curry leaves.
14:33Our bhagar is absolutely ready.
14:36Okay.
14:37This whole mixture.
14:38Yes, yes, yes.
14:39We don't use the same thing in both.
14:41No, no.
14:42In my home, the dal is made when everything is properly added.
14:45I said normal homes.
14:46Zaheer, your home is not normal.
14:48It's above normal.
14:49Above normal.
14:50No, no.
14:51Everything tastes good.
14:52Everything will taste good.
14:53Okay, we added this.
14:54And green chilli.
14:55Dal is incomplete without green chilli.
14:57Do you like rice and dal?
14:59Yes, yes.
15:00And this crunchy, look at this.
15:02I think rice and dal are a universal dish which is liked by almost everyone.
15:05Excellent.
15:06Absolutely.
15:07It's great.
15:08Okay, so here we have added Kurkuri Bhindi, we are using Jaza rice, and you can see the crunchiness, we have kept it.
15:23Okay, now let's quickly move towards our desserts.
15:28Before that, let me tell you again that we have used Jaza rice as a compromise.
15:34Very good quality.
15:35We have also received gifts from Jaza yesterday, and I really like their famous Pheonias.
15:41Did you get Jaza's basket?
15:42Absolutely.
15:43Yes, yes, yes.
15:44Eat their Pheonias, it will be fun.
15:45Okay, so Jaza, taste the taste of blessings.
15:48And now we will move towards our dessert.
15:51In dessert, what we will do is that we are making a dessert from candy biscuits.
15:55And we always say that candy has that special sweetness.
15:57This looks different.
15:58This is very different.
15:59I have made a double boiler here.
16:01First of all, I will add curd to this.
16:06Please pass me cream cheese.
16:10Cream cheese.
16:12Yes, cream cheese.
16:13I have to add eggs as well.
16:15This is a very technical and sensitive process.
16:19We are making cream cheese, sorry, cheesecake bars by candy.
16:25So we are making candy cheesecake bars.
16:27Curd has been added, cream cheese has been added.
16:29I will add sugar to this.
16:31I must have kept icing sugar.
16:33There it is, there it is.
16:35No, that, there.
16:38Yes.
16:39This looks like flour.
16:41This is not flour, this is icing sugar.
16:44Try it.
16:46We have added icing sugar.
16:48Along with this, we will add egg yolk.
16:52Four egg yolks.
16:55Are these good eggs?
16:56These are good eggs.
16:57Very good eggs.
16:58Along with this, we will add.
17:01We will whisk it well.
17:02Along with this, we will add vanilla essence.
17:06See, I must have kept a little.
17:08Very good.
17:09And we will add gelatin powder to this.
17:13We soaked it first and then cooked it a little.
17:18Give that as well.
17:19What is that?
17:20Gelatin powder.
17:21Yes, it is like jelly.
17:23This?
17:24Yes.
17:25It is hot.
17:26Yes, it is hot.
17:27Because if it had cooled down, we would have had to do it again and again.
17:29When you do it, it burns.
17:30Yes.
17:31Gelatin powder has come.
17:32Gelatin powder.
17:33Okay.
17:34Okay, now see, it has a runny consistency.
17:38But what we have done is that we have taken candy biscuits, around two boxes.
17:43We powdered it.
17:44We added butter to it.
17:46Almost equal to 60 grams.
17:47And the way we put the bottom layer of the cheesecake, we pressed it well and set it.
17:53After that, what we will do is that we will add the mixture that we have made.
18:00Again, see how runny it is right now.
18:02But when you keep it overnight.
18:04Okay.
18:05First you will keep it outside at room temperature.
18:07When it cools down a little.
18:09What happened?
18:10After that.
18:11I need time for information.
18:13There is a lot of information for me.
18:15For him, only salt, pepper, onion.
18:18I was doing the previous process.
18:19Next time you come.
18:20Again you come like this.
18:21But this is a completely different thing.
18:22I have also seen this before.
18:24Now maybe I should mind it.
18:26Because you are not paying attention.
18:29No, I am trying.
18:30I am not paying attention.
18:31I am not able to do it.
18:33I am not able to do it.
18:34I am trying.
18:35You can also add chocolate syrup to this.
18:37In this, we have powdered the candy biscuits.
18:40We will add a little in the mixture.
18:42We have added this.
18:44And we will set it well.
18:46Okay.
18:47Now we have to do this.
18:50Okay.
18:51We have mixed it well.
18:53It will have a layer.
18:54Why can't we cook it directly in this pan?
18:56Very good question.
18:57Very good question.
18:58Wow.
18:59Because we don't need a direct flame.
19:02We have made a double boiler.
19:04Which is used a lot in baking.
19:08The reason is that if we make it suddenly.
19:10Then the egg.
19:12The egg immediately forms a shape.
19:15So it is not in our control.
19:16In the same way, we temper the chocolate.
19:18So we use a double boiler.
19:19Did you understand?
19:20No, no.
19:21You asked the question.
19:22You praised the question.
19:23But it's okay.
19:24You are playing with each other.
19:25You were shaking your head.
19:26Very good question.
19:27Who will give me a box of candy biscuits?
19:29Oh.
19:30Very good.
19:31I was watching.
19:32Take this.
19:33Take this.
19:34Okay.
19:36You are welcome.
19:37Okay.
19:38Now the drink is very easy.
19:40Who will make it?
19:41What?
19:42Who will make today's drink?
19:44We are making Kashi Jamshiri Soda.
19:47Very easy.
19:48Very simple.
19:49First of all.
19:50In these glasses.
19:51You didn't put ice.
19:52There is no work there.
19:53Today.
19:54Look here.
19:55Today we have come to bother you.
19:57See how she told me.
19:58Add ice to these glasses.
20:00All the ice.
20:01Half here, half there.
20:02All the ice.
20:03Put it in this.
20:04All the ice.
20:05Half here, half there.
20:06Okay.
20:07By hand.
20:08Why do you think that every drink.
20:09Will be made with this blender?
20:10I don't know.
20:11I felt like.
20:12How will it break?
20:13I will tell you.
20:14This is our Hamza.
20:15You have hurt his feelings.
20:16Why?
20:17He gives you specially.
20:18So that you feel pain.
20:19So that I can share your pain.
20:20Now you.
20:21I feel pain in it.
20:22But let's go.
20:23It wasn't my fault in this.
20:24It wasn't my fault in this.
20:25No, no.
20:26I am taking your side.
20:29I am taking your side.
20:30Okay.
20:31All these.
20:32Hamza is small.
20:33Big.
20:34All of them are against me.
20:35Now I.
20:36See this.
20:37That is also against you.
20:38See this.
20:39See this.
20:40See this.
20:41See this.
20:42See this.
20:43See this.
20:45You are involved in conspiracy of the world.
20:46Everything.
20:47Everything.
20:48Wow.
20:49Okay.
20:50Will it be delicious when we heat it up?
20:53In Iftar?
20:54Sorry, what?
20:55Will it stay the same when we heat it up again?
20:57It remains the same.
20:58Absolutely.
20:59You can mix it and eat it.
21:00Wow.
21:01Okay.
21:02It's amazing.
21:03Very good.
21:04Okay.
21:05Shall I go?
21:06No, you go now.
21:07You come.
21:08No, no.
21:09You have added ice.
21:10Now what?
21:11Now we are going to have Kashijam Sharma.
21:12Now we will add 1 teaspoon of Kashi Jamshiri to it.
21:22Because we will add soda water to it, so it will not have any sugar or flavor.
21:28Kashi Jamshiri, light, light, refreshing Kashi Jamshiri, everyone drinks it.
21:33Very good, it is equal right?
21:35Add a little more to it, very little, very little.
21:38That's it, that's it, that's it.
21:39Okay, now you add soda to it.
21:42You have to open the soda at the same time when you have to do the iftaar,
21:45when you have to drink it, so that its fizz remains the same.
21:48You add it, should I do it?
21:50Hmm.
21:51No, it will fall.
21:52Oh, did you see, did you see?
21:54So that it falls from me.
21:56No problem, no problem, I am ready to take all the blame.
21:59You won't make me fall.
22:00I can sacrifice for this segment.
22:01Wow, wow, wow.
22:02See, I made this sacrifice on purpose.
22:05Okay, add some more.
22:06Wow.
22:07See, I am testing.
22:08I don't think we have ever added water like this in Asia.
22:09I don't think it has happened in Asia.
22:10This has never happened in South Asia.
22:11And?
22:12Wow, wow, wow.
22:13There as well, there as well.
22:14Very good.
22:15Now, if you don't want to clap for this, then it is up to you, but I mean, what do
22:16you mean?
22:17Kashi Jamshiri, Vaseem Badami has made a soda drink.
22:18It is not a small thing, I mean, it is made very well.
22:19This is without.
22:20This is without.
22:21This is without.
22:22This is without.
22:23This is without.
22:24This is without.
22:25This is without.
22:26This is without.
22:27This is without.
22:28This is without.
22:29This is without.
23:30This is without.
23:31This is without.
23:32This is without.
23:33This is without.
23:34This is without.
23:35This is without.
23:36This is without.
23:37This is without.
23:38This is without.
23:39This is without.
23:40This is without.
23:41This is without.
23:42This is without.
23:43This is without.
23:44This is without.
23:45This is without.
23:46This is without.
23:47This is without.
23:48This is without.
23:49This is without.
23:50This is without.
23:51This is without.
23:52This is without.
23:53This is without.
23:54This is without.
23:55This is without.
23:56This is without.
23:57This is without.
23:58This is without.
23:59no, no, no.
24:00It's only your responsibility to ignore it.
24:02You are doing it right.
24:03Yes.
24:07I honestly tell you, when I go and see this chunk of ours,
24:11I realize that I was so busy with work that I did not hear you.
24:17So for that, I apologize to all the Badamians and Ekrarians
24:21who think I ignored it.
24:23No, no, my courage to ignore it.
24:25Why would I do it?
24:27No, no, we understand that you always have some input on the topic.
24:30And why would I do that?
24:32It's very important.
24:33Like they told me to do the lentils in the style of Ghote,
24:38I really didn't understand what you were doing.
24:40When you are focusing on any work,
24:42they have to see so much.
24:43It's amazing that they are still responding to us.
24:47But I am not even focusing and still I don't understand.
24:49Why is that?
24:51What is the reason for this?
24:52I will tell you the reason for this.
24:55Okay, before that, let me tell you that when food is made at home,
24:59when it's time to wash the utensils,
25:00I want to tell you about Lemon Max Liquid,
25:04which has real lemon juice,
25:07which keeps the shine of your utensils bright.
25:10Amazing.
25:11Long live.
25:12Today, the lentils and rice that have been made in Iftar,
25:15it's a feast.
25:16Amazing.
25:17We should clap.
25:18Amazing.
25:19And see this action.
25:21Wow.
25:22It's so crispy.
25:23Yes.
25:25What are you making tomorrow?
25:26We are making tomorrow,
25:28you have to tell us the name of it.
25:30Okay.
25:34Iqraari Bharta.
25:36It's possible.
25:37Hyderabad Biryani.
25:39Lucknowi Pulao.
25:41Bharta-e-Aam.
25:43No, I took it from Sare-e-Aam.
25:45It can also be Bharta-e-Sare-Aam.
25:46It can also be Bharta-e-Awaam.
25:47Bharta-e-Awaam.
25:49No, it will be something else.
25:50No, it's not that.
25:51It's a joke, I asked.
25:53No, it's not that.
25:53Nazeem, take a break.
25:54You will see what will be made tomorrow.
25:56I don't know what names to say.
25:58Today, clap for me.
25:59We will see tomorrow's story.
26:00We will come back after a break.