Shan e Dastarkhuwan | Recipe: Maash ki Daal & Doodh Dulari | 22 March 2025 | #shaneiftar - video Dailymotion

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"Watch Shan e Ramazan Special Transmission with Waseem Badami. Do Subsribe!" ➡️ 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

Transcript

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.

Shan e Dastarkhuwan | Recipe: Maash ki Daal & Doodh Dulari | 22 March 2025 | #shaneiftar

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