Відео

Ap share kr do asal tareeqa bhai

Thanks

Thanks

Try to nai kiya aysay, but ap try kar kay dekh lain, Thori quantity se

Thanks

Okay & thanks Neelam khalid

Bazar SE halki quality ATI hai apko tameez SE baat Karni chayee Allah apko nek hidayat de

Ap NY acha treka btaya Bazar wala thek nahi hota

@shaziashaziamumtaz418 Thanks

Khaalis khane ke liye mehnat laazmi hai, chemical pasand hai tou zaroor bazar se laayein

Ameen

Walekum asalam Koi kam hy to puchhain?

Pehlay jau ko pani main bheghoya jata hy phir grind kartay hain. Agar ap dalye ko pehlay bhigo dain to shayad grind karnay se satu ban jaye..

@@777foods2 mai gym jata hun aur mai is tarah sattu banata hun 1-jau k dalya ko 5 ghantay tak bhigo a. 2- phr dalya ko dhoop mai 2 ya 3 din tak rakh kr sukhata hun. 3- phr usay pakka kr thora bohat golden karta hun jesay app ne golden kiya hai. 4-phr usay grind kr k fridge mai aik bottle mai rakh deta hun. Aur subah doodh mai 2 ya 3 khanay k chamach daal kr Peta hun. Kia ye theek hai?? Aur kia ye mujhai gym mai madad degi? Protein waghaira mai?

Fridge main to shayad ap na rakhen to behter hy. Lekin protein kay liye ye sahi hy ya nai ye pata nai..

@@777foods2 yahan Hyderabad mai garmi ki waja se Bahar keeray jaldi hojatay hain is waja se fridge mai rakha hai

Kisi bhi rashan ki dukan se.

Beshak

Wtf?

سلام یا امام(علیہ السلام)۔۔

G kar saktey hain

@@777foods2 magar sattu ki taseer to Thandi Hoti hai

G bilkul

@@zodleo8817 ستو اگر سردیوں میں زیتون کے تیل کے ساتھ پکا کر رکھایا جائے تو گرم ہوگا ۔

Thanks

Thanks

Main apko koi brand to recommend nai karun ga Pr copper winding main lena ap.

Thanks Shaukat Hayat

Zada behtar hoga agar bagher chhilkay wali ho.

G bohat mazedar qorma

Thank you Sangam

Thank you Sehrish

Thanks Sanam

Thank you Anam

Yes you are right

Thanks Neha

Thanks Arsalan

Thanks Khurram

Thanks Sehrish

Thanks Anam

Thanks

Thank you Arsalan

Thanks Sangam

Thanks Sanam

Thank you Sangam

Thanks Anam

Thank you Sangam

Thank you Sanam its my pleasure

Thanks Sanam

Thanks Anam to share your recipe

Thank you Sangam