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Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 16 March 2025 | #shaneramazan
Recipe : Prawn Gambas & Candi Trifle.
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 #prawngambas
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 16 March 2025 | #shaneramazan
Recipe : Prawn Gambas & Candi Trifle.
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
00:00Wow.
00:02The mercy of the mind is again overflowing.
00:07How do I face you?
00:12I am falling, hold me.
00:16Wow.
00:18Assalamu Alaikum.
00:19Welcome to Shahan-e-Tasri Khan.
00:20Assalamu Alaikum.
00:21Wow.
00:22Mashallah.
00:23You look beautiful today.
00:25Confidence is back.
00:26Assalamu Alaikum.
00:27How are you?
00:28I am fine.
00:29You look really good today.
00:30Before today?
00:31No, you looked good before too.
00:32You haven't worn this colour yet.
00:33Thank you very much.
00:34I would like to give you a compliment.
00:35He cheated me.
00:36It took you 15 days to realise.
00:37He has done something now.
00:38I have only shown you the pictures.
00:39I haven't honoured you yet.
00:40You will be honoured when you do.
00:41You are blackmailing me.
00:4210 years ago, when I started my career, that old product was there.
00:43It was there.
00:44It was there.
00:45It was there.
00:46It was there.
00:47It was there.
00:48It was there.
00:49It was there.
00:50It was there.
00:51It was there.
00:52It was there.
00:53It was there.
00:54It was there.
00:55It was there.
01:57I gave a hint to both of them that we will dry.
02:00Oh, sorry.
02:01Today, as usual, both of you…
02:02Oh, sorry.
02:03We heard that you will fry as usual.
02:04I should have done that.
02:05I should have done that.
02:06Wonderful.
02:07Wonderful.
02:08Sorry, I have no idea.
02:09Today…
02:10Oh, my God.
02:11Thank you so much.
02:13Let's do it this way.
02:14Look, yes, that…
02:15We were before 15 days of Ramadan.
02:16Now, for 15 days, you will be seeing a different Waseem.
02:17Oh, my God.
02:18That's fine then.
02:19Thanks, I will be very happy.
02:20Shall we?
02:21Then you will see a different Iqraal Hussain.
02:22It will be better.
02:23OK, we'll see, we'll see, we'll see this too, what is it?
02:26OK, first we'll come to our first recipe, in which what we have to do is,
02:30in this you have to...
02:31Is this a dustbin? Can you throw it in the dustbin?
02:33Where is the dustbin?
02:34Here it is. Can't you see it?
02:35It's there, right? I'll keep it here, then I'll talk to you.
02:38Oh, OK, here.
02:40I mean...
02:41We have a new alliance, you can't go against me.
02:43That's why I said, I didn't say anything after that, what do you mean?
02:46But people understood what you meant.
02:48But I didn't say, what do you mean?
02:50I said, what do you mean?
02:51That's done.
02:52You're still a little kind.
02:53A little, a little.
02:54OK, so what we'll do is, we'll use olive oil.
02:57I'm using Dalda's olive oil.
02:59Where there's motherhood, there's Dalda, sir.
03:02And this time, before Eid, Eidi is being given.
03:05Dalda with a budget of Rs. 250.
03:07So I'll add this.
03:08We have approximately 500 grams of prawns.
03:12And I'll add Dalda's olive oil to this.
03:16Half a cup.
03:17There's a reason for that.
03:18You must be thinking it's too much.
03:19No.
03:20This recipe is served with this oil.
03:27Oh, this oil will give a flavor of chili oil.
03:34I'll tell you how.
03:35And basically, you eat this with bread.
03:38And absorb this oil in the bread.
03:40Not the oil.
03:41I'll add all the seasonings.
03:43We'll place this here.
03:45Now I'll turn on the flame.
03:47The flame will be on.
03:48The stove won't burn.
03:50The flame will be on.
03:52And I'll add chopped garlic to this.
03:55Look, I'll show you the quantity.
03:57500 grams, meaning half a kilo of prawns.
04:01So you'll have at least 5 spoons of chopped garlic.
04:05I'll add all of this.
04:06I won't save any of it.
04:07It has a very nice flavor.
04:09So pass me a spoon from there, please.
04:11How?
04:12Give me a small spoon.
04:13Today it's the turn of the small spoon.
04:16Okay, we'll add this.
04:17It's good that sometimes even small spoons have a right.
04:20It's always the big spoons who have a right.
04:22What's wrong with that?
04:23We'll promote small spoons in the future.
04:25There are a lot of small spoons.
04:27Okay, don't let the oil get hot.
04:29And now you have to add.
04:31I have Thai red chilies.
04:32I had it, so I'm using it.
04:34You have two options.
04:36Either crushed red chili, which is used in every house.
04:39Or the thin green chili, which you ignore for a few days.
04:43Then it turns red.
04:44If we ignore someone, then people turn red in anger.
04:47Then they turn red.
04:51We'll add Thai red chilies to this.
04:55I was telling you, it turned red on its own.
04:58No, it was so good that I took it on myself.
05:01Now pass me the big spoon, please.
05:04Thank you so much.
05:05In the end, the game is of the big spoon.
05:08Now the small spoons did everything.
05:10The big spoon took the credit.
05:11What to do?
05:12What to do?
05:13You two, you stir it.
05:14Because it's matching.
05:15He does everything with a small spoon.
05:19Now I will use Jaza's pink salt.
05:22And we are adding Jaza's pink salt.
05:24Because, of course, no one compromises on quality.
05:27It's an amazing Pakistani brand.
05:29Please open this.
05:31Now what we have to do is.
05:32We have to add this salt.
05:35Jaza's pink salt.
05:36Add it.
05:37In prawns.
05:38Not in that.
05:39In prawns.
05:40Add it in prawns.
05:41Add it in prawns.
05:42We have to add prawns in this.
05:43No, no.
05:44Now it will be marinated.
05:45A little.
05:46It's good that it's not caramelized.
05:47It will be marinated.
05:48This is good.
05:49Now we have to add red chili powder in this.
05:50But equal to half a teaspoon.
05:51Black pepper is also added in this.
05:52I am adding red chili powder in this.
05:53I just want to make sure that we mix it well.
05:54And.
05:55Don't add too much salt.
05:56Just like that.
05:57No, no.
05:58Don't add too much salt.
05:59Because, see, there is no shorba masala for this.
06:00We will add a little salt in it.
06:01And then.
06:02And.
06:03And.
06:04And.
06:05And.
06:06And.
06:07And.
06:08And.
06:09And.
07:10And.
07:11And.
07:12And.
07:13And.
07:14And.
07:15And.
07:16And.
07:17And.
07:18And.
07:19And.
07:20And.
07:21And.
07:22And.
07:23And advanced in this recipe of prawns.
07:27Add.
07:28All right.
07:29Simple.
07:30Simple.
07:31And.
07:32Add.
07:33All right.
07:34And.
07:35And.
07:36All right.
07:37And.
07:38One spoon for one meal, two spoons for two meals.
07:40Now we have to do this.
07:42We have melted the chocolate we are going to eat.
07:47See if the chocolate is still melted or...
07:50It's a little frozen.
07:51It's frozen, right?
07:52I thought it would be frozen.
07:54No problem.
07:55First, we will melt one more spoon.
07:57Which spoon? Small, medium or big?
08:01Take this.
08:02Wow.
08:03It's melted.
08:04First, I will check.
08:06Very good.
08:08How was my experience?
08:09Expert.
08:10You started praising me again.
08:12Just like you.
08:13Okay.
08:14You both are experts.
08:15Two experts, two cooking experts and one chef.
08:19Wow.
08:20This was right.
08:21Okay, I added this in this.
08:23This is not a good thing.
08:24You praised me.
08:25Earlier, he himself said in my program that I wanted people to call me a chef and not a cooking expert.
08:30You said this.
08:31Oh.
08:32He hit us.
08:33He hit us on the face.
08:34Now you see.
08:35Oh, my God.
08:36This is what happened to me.
08:37Telling you.
08:38It's okay.
08:39Now you have to be careful.
08:40No, I am in danger now.
08:41And my confidence has also gone down.
08:42It's going through a critical mode.
08:43Yes.
08:44Yes.
08:45I am in great danger.
08:46Your company is not right these days.
08:47Whose?
08:48His, right?
08:49Yes, mine.
08:50His is for me.
08:51Mine is for him.
08:52There is no compliment for both of them.
08:53But...
08:54I am not praising anyone.
08:55Their company is not good for each other.
08:56No.
08:57Okay.
08:58Now see, if you shape it with your hand right now, it will not be possible.
09:02Now what we will do in this is that we will keep mixing it a little so that it starts cooling down a little.
09:08As I show you.
09:09The upper part has cooled down.
09:11The inner part is hot.
09:12So you can't shape it.
09:13That's why I have already mixed it here.
09:15And now we will do this.
09:17We will see the face of the oil.
09:20Okay, see, it has started sizzling.
09:22What?
09:24Fizzle.
09:25It has started out.
09:26Sizzle.
09:27It has started sizzling.
09:28But now...
09:29Sizzling.
09:30There is no schnitzel when it starts sizzling.
09:34The aroma has not come yet.
09:36Do you know when...
09:37Schnitzel.
09:38Schnitzel.
09:39I think so.
09:40Schnitzel.
09:41Give me a little schnitzel.
09:42Okay.
09:43Give me a little schnitzel.
09:44That schnitzel which I had taken last time.
09:46Now we have come to this Spanish recipe.
09:49This is a Spanish recipe by the way.
09:51So it has nothing to do with schnitzel.
09:53No, it has nothing to do with schnitzel.
09:54What was the name of this?
09:55Gombas.
09:56Gombas.
09:57What?
09:58Gombas.
09:59In English it is written G-A-M-B-A-S.
10:01So you pronounce it as Gombas.
10:03But in Spanish pronunciation it is Gombas.
10:06Gombas.
10:07It is very...
10:08Is it Gombas?
10:11It is Gombas.
10:13It is a must recipe.
10:14Okay.
10:15Now I can smell the aroma of garlic.
10:17But we will cook it a little more.
10:18After that I will tell you the process.
10:19We have been getting it for 15 minutes.
10:20I think you have a little.
10:21Please check it once.
10:22Seriously.
10:23Really?
10:24Are you getting it?
10:25I am getting it.
10:26And since you were saying that I am not getting the aroma.
10:27I am getting it there as well as here.
10:29I can't act more than this.
10:30I am getting it.
10:31Our patience has answered.
10:32We are getting the aroma.
10:34I am making a joke on myself.
10:35I know.
10:36But with the age...
10:41Yes, really.
10:42Your olfactory sensation with the age...
10:44It becomes numb like this.
10:46Okay.
10:47Similarly, the smelling sense also becomes numb.
10:49Okay.
10:50That's why you were saying...
10:51I don't know.
10:52You were saying that it is spicy.
10:54It is also a matter of numbness.
10:55You were saying that.
10:56Age is a matter of matter.
10:57It is a matter of numbness.
10:58Really.
10:59It is a matter of numbness.
11:00I was saying it as a joke.
11:01No, no.
11:02I became serious.
11:03It is my problem.
11:04You are making a joke of this problem.
11:05No, no.
11:06Not at all.
11:07Okay.
11:08Justice for Ayesha has started.
11:09Now I have really started getting the aroma.
11:10Now what we will do is...
11:11The prawns on which we had only marinated with salt.
11:12You put this spoon aside.
11:13Now what we will do is...
11:14All the prawns.
11:15Now it is pink.
11:16Now it is pink.
11:17Now it is pink.
11:18Now it is pink.
11:19Now it is pink.
11:20Now it is pink.
11:21Now it is pink.
11:22Now it is pink.
11:23Now it is pink.
11:25Now you close Jadda's pink fault and keep it properly.
11:29Properly.
11:30He started scolding me like a mother.
11:32Keep it properly, son.
11:35Okay.
11:36I did it.
11:37Keep it properly.
11:38Okay.
11:39Divide and keep half and half work.
11:40Exactly like this.
11:41Wherever you could lift, keep it there.
11:42see the tough work we did half and half.
11:43Really.
11:44Now we are struggling.
11:46You are right.
11:47As always we will do all the work together.
11:51Because after 15 days they went to Jadda.
11:52Jadda.
11:53I have to go after Eid.
11:55Really?
11:56Yes, I have to go after Eid.
11:57You have to celebrate Eid in Pakistan.
11:58Eid is fun with family and relatives.
12:02That's right.
12:03Absolutely.
12:04And my mother-in-law is very nice.
12:05We make iftar at home.
12:08Really?
12:10That's amazing.
12:11That's her style.
12:12I think there should be a lot of applause for aunty as well.
12:19Does your husband cook?
12:22My husband only makes eggs.
12:24He makes an amazing omelette.
12:26I used to eat omelette only.
12:28I started eating because of him.
12:30What is this?
12:31The chef's husband only knows how to make eggs.
12:33What is this?
12:34And she wants us to learn everything.
12:36Cousin, learn everything.
12:37Husband is only making eggs.
12:38What is this?
12:39Okay, okay.
12:40What is this?
12:41Important, important.
12:42We have to go on break.
12:43We have to go on break.
12:44Okay, we have to go on break.
12:45Take this.
12:46These are cooking.
12:47And when we come back from break,
12:48I will tell you to add lemon and cilantro at the end.
12:51These are cooking.
12:52We are also cooking.
12:53Let's take a break.
12:54And we will talk after the break.
12:55Okay.
12:56That's it.
13:01Is it done?
13:02It's done.
13:03Okay.
13:04I kept it like this.
13:05I kept it like this.
13:06So that there is a margin of one minute.
13:08Now we will add lemon juice at this stage.
13:11And we will add this.
13:13About half a cup.
13:15Okay.
13:16Along with this, we will add a lot of cilantro.
13:21The flavor of this should be infused in the oil.
13:23What?
13:24Confused.
13:25Confused.
13:26Confused again.
13:27Have you ever eaten cold prawns?
13:30Yes, yes, yes.
13:31Obviously.
13:32You must have eaten them on the plane.
13:33Yes, yes.
13:34At least.
13:35Yes.
13:36What kind of prawns are those?
13:37Cold prawns.
13:38Oh, the ones with cocktails.
13:39They are not cooked.
13:40They are blanched.
13:41They are blanched in hot water.
13:43They are raw in sushi.
13:44Okay.
13:45But the ones we eat in salads and cocktails,
13:47we add them in boiling hot water.
13:49As soon as they turn pink, within 30 seconds,
13:51we take them out.
13:52And then we cool them.
13:53Of course.
13:54They are crazy.
13:55First they are heated, then cooled.
13:56Because if you eat them completely raw,
13:58you can use them in things like sushi,
14:00in which you have wasabi and soy sauce
14:02so that you can cover the flavor.
14:04But if they are completely raw,
14:06they will be very rubbery.
14:07You will not be able to eat them.
14:08Can I make one more request?
14:09Is there any easy way to make sushi
14:10that we can tell in this segment?
14:12Look, there is no rocket science in making sushi
14:16because there is no seasoning.
14:19There is no seasoning.
14:20It's just the same fish,
14:21the seafood you are using.
14:22There is a way to roll it.
14:23Can you make it with vegetables?
14:24Yes, vegetable sushi.
14:25We can do it.
14:26Of course, we can.
14:27Why not?
14:28Because
14:29People make it at home and eat it.
14:30We will not try it.
14:31But I will tell you how to make raw meat.
14:33Then the comments I get,
14:34you will not have to read them.
14:35So, we can make vegetable sushi.
14:37Of course, of course.
14:38If you are doing fusion, then why not.
14:39As a side dish, please.
14:40Of course, absolutely.
14:41On my request.
14:42Of course, we will do it.
14:43Absolutely.
14:44Okay.
14:45The prawns are ready here.
14:48At the end,
14:49just for a finishing touch,
14:50I will add chopped red chillies.
14:52We will mix it well and take it out.
14:54But before that,
14:55the candy truffles we made,
14:57I will show you one.
14:59And then we will move on to our drink recipe.
15:02Okay.
15:03We have made truffles with that mixture.
15:05What drink are we making?
15:06We are making Karshi Jamshiri Thandai.
15:09Thandai.
15:10Thandai.
15:11Thandai.
15:12This is cold thandai.
15:13Cold thandai, absolutely.
15:15Because, of course,
15:17it was so hot today.
15:18So, we have kept a recipe
15:20in which there is fennel,
15:22jaggery,
15:23cardamom powder.
15:24Are there almonds?
15:25There is almond paste.
15:26We have made almond paste.
15:28Where is the jaggery in this?
15:30There are almonds and almond paste.
15:32Where is the jaggery?
15:33Two almonds.
15:34Where is the jaggery?
15:35We have melted the jaggery.
15:38Yes.
15:39So that it mixes quickly.
15:40Okay.
15:41Please pass me the candy box from there.
15:44I will place it here.
15:47These are our candy truffles.
15:49And along with that,
15:50Wow, you have placed it very nicely.
15:52Okay.
15:53Please pass me the candy biscuit along with it.
15:55He is checking my phone.
15:56Haseeb bhai.
15:57Yes.
15:58There is a notification on your X.
15:59Is it?
16:00Please.
16:01Oh.
16:04Have you seen the match between Pakistan and India?
16:07Thank God, I haven't seen it.
16:08It's amazing.
16:09Do you have any interest in cricket?
16:10No.
16:11It's a good thing.
16:12It's a very good thing.
16:13My heart aches a lot.
16:14Oh.
16:16My heart has become peaceful.
16:17Yes.
16:18It's exactly like that.
16:19It's exactly like that.
16:20Okay.
16:21So these are our candy truffles.
16:24I will serve the prawns and gumbaz here.
16:27You enjoy them with bread.
16:28I have shown it here.
16:29Will you show the bread?
16:33See it.
16:34See it.
16:35I don't want to show it.
16:36Show it to him.
16:37Okay.
16:38I have seen it.
16:39You will put the bread in the gumbaz like this.
16:42The oil will soak in it.
16:45You will enjoy it with the prawns.
16:46Okay.
16:47You have shown it.
16:48I will put it here.
16:49Put it here.
16:50Put it here.
16:51Sir.
16:52Good.
16:53Like this.
16:54It's not sir.
16:55It's stir.
16:56We have put the candy here.
16:57Is the flame still on?
16:58No, it's off.
16:59It is off.
17:00Let's add some candy biscuits.
17:01Okay.
17:02Now come here.
17:03Who will make the drink?
17:04You make it.
17:05I will make it.
17:06I made it yesterday.
17:07I made it yesterday.
17:08I made it yesterday.
17:09I made it yesterday.
17:10I made it today.
17:11Okay.
17:12I don't want to spoil your habit by working every day.
17:14I have put so many almonds in it for you.
17:15Almond paste.
17:16Almonds.
17:17As it is, a person wears such good clothes while making a drink.
17:18While making a drink.
17:19But there are almonds in today's drink.
17:20So I should make it.
17:21You should make it.
17:22Almonds.
17:23Almonds.
17:24But more ingredients.
17:25You do one work.
17:26You do one work.
17:27You open the blender.
17:28Okay.
17:29Very good.
17:30You do the second work.
17:31First of all, we will add milk in it.
17:32Approximately about one glass.
17:33One glass.
17:34One glass.
17:35We were making.
17:360.25.
17:370.5.
17:380.75.
17:390.75.
17:400.75.
17:410.75.
17:431.
17:44Wow.
17:45Is it right?
17:46Add more.
17:47Add a little more.
17:48Okay, it is a big glass.
17:491.25.
17:501.25.
17:51Okay.
17:521.5.
17:53Okay.
17:54That's it.
17:551.75.
17:56A little more.
17:57A little more.
17:58No, I told you to stop it.
17:59Yes, add more.
18:00Add 5 more.
18:01Okay, add this.
18:022.
18:03And along with this, you have added 1 teaspoon each of cardamom powder, fennel powder,
18:10cardamom powder, jaggery, which we have melted and kept, we will add 2 tablespoons.
18:13We will add cardamom powder first and then Mr. Iqraar will tell you.
18:16Anyone can add.
18:17When you have to add all the powders.
18:18When you have to add.
18:19Okay.
18:20How much do you have to add?
18:21This should not be a problem.
18:221 teaspoon.
18:23This is cardamom.
18:241 teaspoon.
18:25And what is this?
18:26Yes, 1 teaspoon each.
18:27This is cardamom.
18:28Fennel.
18:29What else, madam?
18:30Fennel, cardamom powder, jaggery, which we have melted and kept.
18:33Add that.
18:341 teaspoon.
18:35And then the main thing is, sir.
18:371 teaspoon.
18:38Fennel, cardamom powder.
18:39Light, light, refreshing.
18:40It is made with pure ingredients.
18:41Which has 100%.
18:42This is almond.
18:43What is happening?
18:44You are almond.
18:45There is a difference.
18:46Okay, 100% made with pure ingredients.
18:47This is brown and white.
18:48Don't add chopped almonds yet.
18:49We will add chopped almonds on top.
18:501 teaspoon.
18:511 teaspoon.
18:521 teaspoon.
18:531 teaspoon.
18:541 teaspoon.
18:551 teaspoon.
18:561 teaspoon.
18:571 teaspoon.
18:581 teaspoon.
18:591 teaspoon.
19:001 teaspoon.
19:011 teaspoon.
19:021 teaspoon.
19:04Add almond paste now.
19:06This is almond paste too.
19:07I am telling you, two almonds.
19:09This is the almond game.
19:11So what is to be added?
19:13What do we have to do?
19:14Ask.
19:15We are adding almond paste, add it.
19:16But don't add almonds.
19:17We added almonds for garnishing.
19:20Oh, escaped.
19:25No, we have not.
19:26Add ice now or later?
19:27Add ice now, please.
19:30All of it?
19:31Add all of it.
19:33It will fly, so be careful.
19:35So how do we do it?
19:37It didn't fly, it didn't fly, it didn't fly.
19:40Let's do it now.
19:42That's it.
19:42Will we add jaggery now or later?
19:44Add jaggery too.
19:44All of it?
19:45Yes, yes.
19:46Add all of it.
19:48Look, add it like this.
19:49Add a little jaggery.
19:50Very good.
19:50Now add Karshi's Jamshiri.
19:52Very good, very good.
19:53Very good.
19:55How much?
19:56Two tablespoons.
19:57Today, Jamshiri and I are not going to be able to do it.
19:59We are looking like brothers.
20:04How much?
20:05So for today, instead of Wasim Badami,
20:07let's call him Wasim Jamshiri.
20:08Let's call him Wasim Shiri.
20:10How much?
20:11This is made for a clap combination.
20:13Wasim Shiri.
20:14More, more, more.
20:15That's it.
20:15That's it.
20:16Now blend it quickly.
20:18If I can get a picture.
20:21Good.
20:24I'll hold this, you hold me.
20:25Now I'll hold you.
20:26Let's go.
20:28It's done.
20:28It's difficult in the beginning.
20:29You don't know how much you have to do.
20:30Look at this.
20:31That's it.
20:32The second one.
20:33Now this is our Karshi Jamshiri Thandai.
20:37We'll pour it in glasses.
20:39We'll add almonds on top of it.
20:41And it's really refreshing because of fennel, cardamom,
20:45Karshi Jamshiri, and jaggery.
20:46It's a very light, delicious drink.
20:49Take it off.
20:49Take it off.
20:50You have to turn it around, Wasim Bhai.
20:51Turn it around and take it off.
20:52As long as this.
20:53You can take it off without turning it around.
20:53As long as I can see the traces of it falling,
20:57as long as this is happening.
21:00In fact, we let it happen.
21:01It needs a lot of attention.
21:03That's a good one.
21:04When people like this work in the kitchen,
21:07I'm sure there are a lot of utensils.
21:09What do you mean by people like this?
21:10People like this.
21:11Great people like this.
21:12Great people like this.
21:14Great people like this.
21:15I'm Wasim, but you can call me Azeem.
21:18When people like this work in the kitchen,
21:19they have to wash the utensils.
21:22So we have Lemon Max Liquid here to wash the utensils.
21:26It has the stormy power of a thousand lemons.
21:29And it has real lemons in it.
21:31And it keeps the shine of your utensils permanent.
21:36It's amazing today.
21:37What happened?
21:38The color of this drink is matching with your clothes.
21:42Yes.
21:42And the color of Jameshwari is matching with Mr. Banami.
21:45Wow.
21:46And the prawns are looking a little like me.
21:48They really look like you.
21:50We're taking this transition so seriously.
21:53We're twinning so much.
21:55We're twinning.
21:56Humans are humans.
21:58Yes, bring it here so that we can show it to everyone.
22:00This.
22:01You're making it alone.
22:03Yes, bring it here.
22:04I don't have confidence.
22:05You're going to gain confidence.
22:07Should I add some almonds?
22:08Okay, one second.
22:09Okay.
22:11Let's go.
22:11Now, put it down.
22:12I love to bother people.
22:14What was the problem in being successful?
22:16Don't do this.
22:18I promise you, there was someone else's hand behind this.
22:21Oh, someone else's hand.
22:22Oh, I see.
22:23I'm not bothered.
22:25I don't like to bother people.
22:26It's not just you.
22:27There's a whole group working against me.
22:30Okay, one second.
22:31One second.
22:34Okay, move the plate back a little so that...
22:37See, what a great job you've done.
22:39I'll pick up the glass and put it there.
22:40Then I'll put it on my camera separately.
22:42Okay, that's it.
22:43That's fine.
22:44We want to keep your...
22:48Keep it away from me.
22:49Almond.
22:50Okay, very good.
22:52Very good.
22:52How good would it be if we do this and this.
22:56Yes.
22:57Yes.
22:58Both are good.
23:00Both are great.
23:01And here he is.
23:03Both are great.
23:05Light, light, refreshing, Karshi Jamshiri.
23:07Everyone drinks it.
23:08And our today's drink is ready.
23:11Wow, wow.
23:12It's ready.
23:13Okay, now a very important thing.
23:15When it's food shot, people will say,
23:17Oh, there's so much oil in it.
23:18This oil has the saika.
23:21Which is dipped in bread.
23:22And this can also be dipped in butter.
23:24It can also be dipped in butter.
23:25Absolutely.
23:26Very nice.
23:27Okay, so I think a lot of applause.
23:29For the prawn goggles.
23:32Prawn...
23:34Graham Bell.
23:36And for the candy, I think a lot of applause.
23:41And the most applause...
23:42It's obvious.
23:43Everyone has their own place.
23:45But I think the most applause for the prawns.
23:49It's amazing.
23:49There's no need to say.
23:50But right now, every angle of this drink is showing
23:53that in a very special way.
23:57First of all, I want to thank God for this achievement.
24:00My family has supported me a lot at this time.
24:02You guys have also encouraged me.
24:04Otherwise, I wouldn't have been able to do this today.
24:06You don't consider yourself worthy of this.
24:07I know you don't consider me worthy of this.
24:11Don't take a break in this.
24:13Do you want to tell us about tomorrow or just tomorrow?
24:15No, don't tell us about tomorrow.
24:17Don't tell us about tomorrow?
24:18Because we don't know yet, so how will you tell us?
24:19I wasn't telling you about tomorrow,
24:20so that you can ask tomorrow what are you making?
24:22So that you can ask tomorrow.
24:23The reason for this is that we don't know what to make.
24:25We'll be back after a break, Inshallah.
24:27I know, I'll be back in five minutes.