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Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 22 March 2025 | #shaneramazan
Recipe : Maash ki Daal & Doodh Dulari.
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #21ramazan #Youmeshahadathazratali #Shaneiftaar
➡️ https://bit.ly/arydigitalyt
#shanedastarkhuwan #chefaishaabrar #daalmaash #doodhdulari
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 22 March 2025 | #shaneramazan
Recipe : Maash ki Daal & Doodh Dulari.
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #21ramazan #Youmeshahadathazratali #Shaneiftaar
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FunTranscript
00:00The mercy of my heart has been overshadowed again
00:06How do I face you?
00:11I am falling
00:12Janab-e-Ali, welcome. Assalam-o-Alaikum.
00:15Walaikum Assalam.
00:16Assalam-o-Alaikum.
00:17How are you?
00:18Alhamdulillah. It is your prayer.
00:19Today, as I told you, we are going to make Mashki Dal.
00:22We will make Mashki Dal in a full Dhaba style.
00:24So, let me tell you that it will have a little more oil.
00:26We will add butter.
00:28Along with that, we will make Doodh Dulari.
00:30Today, the time is less and the competition is tough.
00:32So, let me start the work quickly.
00:34First of all, I will wash my hands with Lifebuoy.
00:36The Aftar table will be safe only when the hands are washed with Lifebuoy.
00:42Now, what I have done is that I have already kept the oil to heat.
00:47We are using Dalda Cooking Oil.
00:50I will add a little more.
00:53Our wok is heating up.
00:54I have already added Dalda Cooking Oil to it.
00:57I will add a little more to it.
00:59Let me dry my hands.
01:01Now, we will add Dalda Cooking Oil to it.
01:05You can find Dalda Cooking Oil anywhere.
01:07The budget is Rs. 250.
01:09I am adding about half a cup.
01:12Why?
01:13You may think that it is a little less for a Dhaba style Dal.
01:15But, isn't it less than half a cup?
01:17I am adding butter to it.
01:20When it becomes too much,
01:22I feel that if you are making a Dhaba style dish at home,
01:24you can control one thing.
01:26You can tweak it a little.
01:28At this stage, I will add garlic paste to it.
01:32Give me that spoon from there.
01:34I have already taken it out.
01:36Give it to me.
01:38Can we make the same recipe with other lentils?
01:42Yes, you can.
01:43But, this is specially for Mash Dal.
01:45If you are adding Chana Dal and making it with Mash Dal,
01:47you will add more ginger to it.
01:50Let's say, if you are making it with Masoor Dal,
01:52Chana Dal and Mash Dal are very famous.
01:58First, I have added garlic paste to it.
02:02I will add green chillies at the end.
02:05But, I want it to have a light fragrance.
02:07So, I am adding these two pieces in the beginning.
02:09Because, we have to make it quickly.
02:11Along with it, we will add red chilli powder.
02:15I will add about half a teaspoon.
02:18Along with it, we will add red chilli powder.
02:20By the way, both the spices are used in this recipe.
02:22We are using only one spice at home.
02:26I have added this.
02:27Along with it, we will cook it a little
02:30so that its rawness should be removed.
02:33I have boiled four tomatoes.
02:35After boiling it, I made its paste
02:37and dried its water.
02:39So that it becomes the most beautiful Dal.
02:41Are tomato skins also included in it?
02:43Shall I tell you? I do it.
02:45Often, people remove the skin of tomatoes.
02:47If you make their paste,
02:49it will not come in your mouth.
02:51When it is in a blender,
02:53you will not feel it coming in your mouth.
02:55At this stage, I will add
02:57as per taste, salt.
03:00We have made this part of tomato.
03:02Here, we will make this part of lentil.
03:04So that there is no chance of being less or more.
03:07We have mixed it well.
03:09This is also a new technique that you have told us.
03:11I do this with biryani also.
03:13I put a little more salt in the rice of biryani.
03:15Otherwise, when the rice is cooked,
03:17the salt comes to the place
03:19where the masala of biryani comes.
03:23We will mix it well.
03:25I will clean it here.
03:29You handle it.
03:31Give it to me.
03:33Now, what I have to do is
03:35we are making Doodh Dulari together.
03:37Have I ever fed you Doodh Dulari?
03:39I like Doodh Dulari from a place in Karachi.
03:41I don't like it.
03:43You will like it today
03:45because Rabri is special.
03:47Rabri is also good.
03:49We had planned it for a long time.
03:51Rabri should be one day.
03:53First of all, we took All Purse Milk.
03:55We have taken All Purse Milk
03:57because it is hygienically packed.
03:59So that you get 100%
04:01milk goodness for your loved ones.
04:03In this, we have added
04:05half a litre of All Purse Milk.
04:07We have filled two tablespoons of cornflour
04:09and made a slurry like this.
04:11Just like you make custard.
04:13Slurry.
04:15Now, I will add condensed milk.
04:17I will ask you about it tomorrow.
04:19I will tell you tomorrow.
04:21But, we will stop
04:23at condensed milk
04:25because we are giving
04:27a twist to it.
04:29Light, light, refreshing
04:31everyone drinks it.
04:33But, we are making Doodh Dulari with it.
04:35So, we will add
04:37one tablespoon of
04:39Darshi Jamshiri.
04:41Isn't it enough?
04:43Yes, it is.
04:45Now, you add
04:47Sabudhania.
04:49Is it enough?
04:51No, not enough.
04:53One tablespoon is enough.
04:55Is it enough?
04:57Now, you
04:59mix it.
05:01I will come back.
05:03Come, tell me.
05:05Now, I feel like
05:07adding more Dalda cooking oil
05:09on the rice paste.
05:11You are right.
05:13I have a habit of making
05:15healthy food.
05:17I can't even wish for it.
05:19Now, we will mix it well.
05:21Now, I have to add
05:23roasted and ground
05:25white cumin seeds.
05:27We will add one tablespoon of it.
05:29At this stage,
05:31we will add chopped ginger.
05:33Because, ginger in lentil is very tasty.
05:35I will add a little water
05:37because the masala
05:39is not that dry.
05:41We have dried the water.
05:43We can add a little more.
05:45Just enough to evaporate
05:47the water.
05:49Now, we will add
05:51Mashki Dal.
05:53First, we will add half of it.
05:55Let's see
05:57how it is.
05:59One second.
06:01One second.
06:03You should feel the masala.
06:05You can add more.
06:07Add all of it.
06:09Am I doing it right?
06:11Yes, you are doing it right.
06:13Now,
06:15we will mix it well.
06:17What do you think?
06:19I think a little more.
06:21We have added all of it.
06:23Now, we have added butter.
06:25We will add about
06:27two tablespoons of it.
06:29We will mix it well.
06:31We have left
06:33coriander powder in the masala.
06:35How much?
06:37One teaspoon.
06:43We have to add
06:45black pepper.
06:47We have added it.
06:49We have added green chilies.
06:51We have added
06:53green coriander.
06:55The aroma of green chilies.
06:57Suddenly, you are showing your face.
06:59We will mix it well.
07:01Now, I will come to the milk grinder.
07:03I will keep telling you.
07:05You can add it.
07:07You can add all of the
07:09mixed fruits in the tin.
07:11Should I leave one?
07:13Yes, add all of it.
07:15Also, add the pink
07:17and white gulab jamun.
07:19Add half of it.
07:21We will decorate the top as well.
07:23Okay.
07:25I will give you a spoon.
07:27Okay.
07:29Along with it,
07:31we will also add
07:33colourful vermicelli.
07:35Honestly, I don't like it much.
07:37If you like it, you can add more.
07:39I like it a little.
07:41Do you like it more?
07:43I like it more.
07:45Whether it is in Falooda or Dulhari.
07:49We have added it specially for you.
07:51We have added it.
07:53We will add almonds in it.
07:55We will add it.
07:57We will add
07:59rabri in it.
08:01Half of it.
08:03We will save half of it for iftar.
08:05Okay.
08:07We have added it.
08:09We have added green jelly in it.
08:11We have added
08:13red jelly in it.
08:15We will save a little.
08:17Please mix it well.
08:19In this happiness, I will also
08:21give you a milk grinder.
08:23You will enjoy it.
08:25Okay.
08:27We will serve it slowly.
08:31We will add a little coriander powder.
08:33What have we added?
08:35I have added a little coriander powder in it.
08:37Because in Dhaba,
08:39I feel the flavour of coriander.
08:41I feel the flavour of coriander.
08:43Not the fresh coriander.
08:45That is there.
08:47Wow.
08:49You can smell it.
08:51We are sitting in the kitchen.
08:53And making iftar.
08:55It should be hot tandoori roti.
08:57We don't have it hot.
08:59But it is cold.
09:01We will make it hot for iftar.
09:03We will do it here.
09:05Should I take it out?
09:07You take it out.
09:09You keep these things aside.
09:13Do we need everything in it?
09:15No.
09:17I think we will serve it with green chilli.
09:19Now we have to
09:21do this.
09:25We will do this.
09:27Put it here and serve.
09:29With a tissue,
09:31we will clean it.
09:33You are right.
09:35We didn't even know where the oil went.
09:37Wow.
09:39I want it to look mounted.
09:45On the sides.
09:47It is here.
09:49I think this oil is enough.
09:51You don't feel it is annoying.
09:53Some people need more oil.
09:55Yes.
09:57Do you like oily food?
09:59Not much.
10:01Do you eat oily food?
10:03Not much.
10:05We have added ginger.
10:07We will add fresh coriander.
10:09Where is it?
10:11What happened?
10:13It is here.
10:15Okay.
10:17We will clean it.
10:19Now we will serve it.
10:21Wow.
10:23I will add it from the top.
10:25Very good.
10:27You have learnt it well.
10:29We have only one segment today.
10:31Yes.
10:33That is why I am in a hurry.
10:35We have to focus on the food.
10:37Yes.
10:39Look at this.
10:41The consistency should be like this.
10:43One important thing is
10:45when you make the custard
10:47with the help of cornflour
10:49let it cool down.
10:51If you add fruits in the hot custard
10:53the sourness of the fruits
10:55will spoil the milk.
10:57Okay.
10:59This is very important.
11:03Now we will
11:05garnish it
11:07with jelly, pistachio and almonds
11:09We will garnish it with
11:11Karshi Jam and Shiri.
11:13That is why we have saved it.
11:15The taste of it
11:17is in the look of it.
11:19Look at this.
11:21The spatula
11:23is my best friend
11:25in the kitchen.
11:27It helps a lot.
11:29We are in a hurry for the TV.
11:31But if you
11:33use it in the kitchen
11:35you can utilize
11:37it.
11:39There you go.
11:41Now give me
11:43the sweets.
11:45The small one.
11:47The colorful one.
11:49In the colorful one, give me
11:51jelly and pistachio and almonds.
11:55Give me all of it.
11:59I have done it.
12:01I want to add
12:03the small Gulab Jamun
12:05like this.
12:07I don't want to add the brown one.
12:09We will add the green one.
12:13For color breaking.
12:15The green jelly.
12:17There is a lack of red color.
12:19We will put it aside.
12:23Give me the Karshi Jam and Shiri.
12:25Please pass it to me.
12:27Here you go.
12:29Wow.
12:31In such a short time.
12:33We talk a lot
12:35so the work is slow.
12:39We have to add the pistachio and almonds.
12:41Put it there.
12:43I will add the pistachio and almonds.
12:45We have to put the lid on it.
12:47We have to put the lid on it.
12:49Exactly.
12:51Where is it?
12:53Here it is.
12:55Cheese.
12:57Here it is.
13:01Pistachio.
13:03Pistachio looks more beautiful
13:05with the combination of green and pink.
13:07Almonds don't look good.
13:09You tell me.
13:11Pistachio looks better.
13:13With the color combination.
13:15We are not saying anything to the almonds.
13:17We are just praising the pistachio.
13:19We have put it here.
13:21I hope you can see it.
13:23Today's
13:25dishes are absolutely ready.
13:27Amazing.
13:29Do you have any secret for tomorrow?
13:31Yes.
13:33When you make beef in Chinese style
13:35I get so many questions
13:37like how to make beef tender
13:39and which beef to use.
13:41I will make it in Thai style
13:43and show you.
13:45You can follow the same recipe in Chinese.
13:47The basic thing is
13:49how to keep the beef juicy
13:51and how to cook it well.
13:53So we have disclosed
13:55the recipe for tomorrow.
13:57So let's go.
13:59Be ready for tomorrow.
14:01You know what to make.
14:03You have done a lot
14:05in such a short time.
14:07Amazing.
14:09Let's take a short break.
14:11We will be back after the break.
14:25For more videos, subscribe to our channel.