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(397, 1, '2016-10-27 10:26:39', '2016-10-27 10:26:39', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]About Us[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row]', 'About', '', 'inherit', 'closed', 'closed', '', '9-revision-v1', '', '', '2016-10-27 10:26:39', '2016-10-27 10:26:39', '', 9, 'http://training.hi.net.pk/nishatspices/2016/10/27/9-revision-v1/', 0, 'revision', '', 0),
(398, 1, '2016-10-27 10:28:48', '2016-10-27 10:28:48', '', 'about_us', '', 'inherit', 'open', 'closed', '', 'about_us', '', '', '2016-10-27 10:28:48', '2016-10-27 10:28:48', '', 9, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/about_us.jpg', 0, 'attachment', 'image/jpeg', 0),
(5, 1, '2016-09-16 10:25:29', '2016-09-16 10:25:29', '', 'nishat_logo', '', 'inherit', 'open', 'closed', '', 'nishat_logo', '', '', '2016-09-16 10:25:29', '2016-09-16 10:25:29', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/nishat_logo.png', 0, 'attachment', 'image/png', 0),
(7, 1, '2016-09-16 12:19:19', '2016-09-16 12:19:19', '[vc_row][vc_column width=\"1/2\"][mk_revslider id=\"slide\"][/vc_column][vc_column width=\"1/2\"][vc_column_text]NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.The powdered spices are again tested at the fully equipped quality control laboratories,to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=\"62\" img_size=\"medium\" add_caption=\"yes\" style=\"vc_box_outline\" title=\"Chat Masala (50 gm)\"][/vc_column][/vc_row]', 'Home second', '', 'publish', 'closed', 'closed', '', 'homemain', '', '', '2016-09-23 12:35:13', '2016-09-23 12:35:13', '', 0, 'http://training.hi.net.pk/nishatspices/?page_id=7', 0, 'page', '', 0),
(9, 1, '2016-09-16 11:02:06', '2016-09-16 11:02:06', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]About Us[/mk_fancy_title][vc_separator style=\"double\"][vc_column_text]\r\n<p style=\"text-align: justify;\"><img class=\"size-medium wp-image-398 alignright\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/about_us-300x203.jpg\" alt=\"about_us\" width=\"300\" height=\"203\" /> NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.</p>\r\n<p style=\"text-align: justify;\">The powdered spices are again tested at the fully equipped quality control laboratories, to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.</p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Special Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/461-2/\"><img class=\"alignnone wp-image-403 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1.jpg\" alt=\"biryani\" width=\"335\" height=\"470\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/461-2/\"><strong>Bombay Biryani Mix (30 gm)</strong></a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/468-2/\"><img class=\"alignnone wp-image-404 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1.jpg\" alt=\"graram\" width=\"335\" height=\"470\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/468-2/\"><strong>Garam Masala Powder (25 gm)</strong></a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/472-2/\"><img class=\"alignnone wp-image-405 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-2.jpg\" alt=\"korma\" width=\"335\" height=\"470\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/472-2/\"><strong>Korma Spice Masala (25 gm)</strong></a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/476-2/\"><img class=\"alignnone wp-image-406 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1.jpg\" alt=\"fish\" width=\"335\" height=\"476\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/476-2/\"><strong>Fish Spice Mix (25 gm)</strong></a></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'About', '', 'publish', 'closed', 'closed', '', 'about-us', '', '', '2016-11-03 09:53:15', '2016-11-03 09:53:15', '', 0, 'http://training.hi.net.pk/nishatspices/?page_id=9', 0, 'page', '', 0),
(10, 1, '2016-09-16 11:02:23', '2016-09-16 11:02:23', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/chat-masala-50-gm/\"><img class=\"alignnone wp-image-411 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1-211x300.png\" alt=\"chat-masala\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/chat-masala-50-gm/\">Chat Masala (50 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/446-2/\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/446-2/\">Coriander Powder (200 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/452-2/\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/452-2/\">Turmeric Powder (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/456-2/\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/456-2/\">Red Chilli Powder (200gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/461-2/\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" />\r\nBombay Masala (30 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/468-2/\"><img class=\"alignnone size-medium wp-image-418\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1-1-214x300.jpg\" alt=\"graram-1\" width=\"214\" height=\"300\" />\r\nGaram Masala Powder (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/472-2/\"><img class=\"alignnone size-medium wp-image-419\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-1-1-214x300.jpg\" alt=\"korma-1\" width=\"214\" height=\"300\" />\r\nKorma Spice Masala (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/476-2/\"><img class=\"alignnone size-medium wp-image-420\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1-1-211x300.jpg\" alt=\"fish-1\" width=\"211\" height=\"300\" />\r\nFish Spice Mix (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/chicken-curry-masala-25-gm-sachet/\"><img class=\"alignnone size-medium wp-image-422\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chicken-1-211x300.jpg\" alt=\"chicken\" width=\"211\" height=\"300\" />\r\nChicken Curry Masala (25gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/achar-gosht-masala-25-gm/\"><img class=\"alignnone size-medium wp-image-423\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/achargosht-1-211x300.jpg\" alt=\"achargosht\" width=\"211\" height=\"300\" />\r\nAchar Gosht Masala (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/fruit-chat-masala-100-gm/\"><img class=\"alignnone wp-image-424\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-211x300.jpg\" alt=\"chat-masala\" width=\"211\" height=\"300\" />\r\nFruit Chat Masala (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/tikka-boti-seekh-kabab-masala-25-gm/\"><img class=\"alignnone size-medium wp-image-425\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/tikka-3-211x300.jpg\" alt=\"tikka\" width=\"211\" height=\"300\" />\r\nTikka Boti, Seekh Kabab Masala (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/red-chilli-powder-25-gm/\"><img class=\"alignnone size-medium wp-image-427\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/red-chilli-211x300.jpg\" alt=\"red-chilli\" width=\"211\" height=\"300\" />\r\nRed Chilli Powder (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/special-nihari-spice-mix-25-gm-sachet/\"><img class=\"alignnone size-medium wp-image-428\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/nihari-2-211x300.jpg\" alt=\"nihari\" width=\"211\" height=\"300\" />\r\nSpecial Nihari Spice Mix (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/karahi-gosht-masala-25-gm-sachet/\"><img class=\"alignnone size-medium wp-image-429\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/karahi-gosht-1-211x300.jpg\" alt=\"karahi-gosht\" width=\"211\" height=\"300\" />\r\nKarahi Gosht Masala (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/turmeric-powder-25-gm/\"><img class=\"alignnone size-medium wp-image-430\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.jpg\" alt=\"haldi\" width=\"211\" height=\"300\" />\r\nTurmeric Powder (25 gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/bombay-biryani-mix-65g/\"><img class=\"alignnone size-medium wp-image-431\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/bamba-biryani-211x300.jpg\" alt=\"bamba-biryani\" width=\"211\" height=\"300\" />\r\nBombay Biryani Mix (65 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/black-pepper-powder-100-gm/\"><img class=\"alignnone wp-image-432 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/black-paper-211x300.jpg\" alt=\"black-paper\" width=\"211\" height=\"300\" />\r\nBlack Pepper Powder (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/cumin-seed-powder-100-gm/\"><img class=\"alignnone size-medium wp-image-433\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/cumin-seed-211x300.jpg\" alt=\"cumin-seed\" width=\"211\" height=\"300\" />\r\nCumin Seed Powder (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/garam-masala-powder-100-gm/\"><img class=\"alignnone size-medium wp-image-434\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/grammasala-211x300.jpg\" alt=\"grammasala\" width=\"211\" height=\"300\" />\r\nGaram Masala Powder (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/fruit-chat-masala-100-gm/\"><img class=\"alignnone size-medium wp-image-435\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/furt-chat-masala-211x300.jpg\" alt=\"furt-chat-masala\" width=\"211\" height=\"300\" />\r\nFruit Chat Masala (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/korma-masala-spice-mix-50-gm/\"><img class=\"alignnone size-medium wp-image-436\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-masala-1-211x300.jpg\" alt=\"korma-masala\" width=\"211\" height=\"300\" />\r\nKorma Masala Spice Mix (50 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][/vc_column][vc_column width=\"1/4\"][/vc_column][/vc_row]', 'Products', '', 'publish', 'closed', 'closed', '', 'products', '', '', '2016-11-04 13:04:13', '2016-11-04 13:04:13', '', 0, 'http://training.hi.net.pk/nishatspices/?page_id=10', 0, 'page', '', 0),
(11, 1, '2016-09-16 11:02:41', '2016-09-16 11:02:41', '[vc_row][vc_column][mk_fancy_title size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Recipes[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Achar Gosht</p>\r\n<img class=\"alignnone size-full wp-image-562 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Achar-Gosht-1.jpg\" alt=\"achar-gosht\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fachar-gosht-masala-25-gm-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Nihari</p>\r\n<img class=\"alignnone size-full wp-image-565 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/nihari-1-1.jpg\" alt=\"nihari-1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fspecial-nihari-spice-mix-25-gm-sachet-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Korma</p>\r\n<img class=\"alignnone size-full wp-image-566 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Korma-Masala-Spice-1.jpg\" alt=\"korma-masala-spice\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fkorma-spice-masala-25gm-sachet-recipe%2F|||\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Karahi Gosht</p>\r\n<img class=\"size-full wp-image-572 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Karahi-Gosht-Masala-1.jpg\" alt=\"karahi-gosht-masala\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fkarahi-gosht-masala-25-gm-sachet-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Fish</p>\r\n<img class=\"size-full wp-image-573 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Fish-Spice1-1.jpg\" alt=\"fish-spice1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2F476-2%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Chicken Curry</p>\r\n<img class=\"size-full wp-image-574 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Chicken-Curry-1.jpg\" alt=\"chicken-curry\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fchicken-curry-masala-25-gm-sachet-recipe%2F|||\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\r\n<p style=\"text-align: center;\">Bombay Biryani</p>\r\n<img class=\"size-full wp-image-601 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Bombay-Biryani-1.jpg\" alt=\"bombay-biryani-1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fbombay-biryani-2%2F|||\"][/vc_column][/vc_row]', 'Recipes', '', 'publish', 'closed', 'closed', '', 'recipes', '', '', '2022-07-11 19:08:27', '2022-07-11 19:08:27', '', 0, 'http://training.hi.net.pk/nishatspices/?page_id=11', 0, 'page', '', 0),
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(850, 1, '2022-07-11 19:23:11', '2022-07-11 19:23:11', 'Plot #RS-14, St-7, Com\'l Area,\r\n\r\nSector 5 A/2, North Karach,\r\n\r\nKarachi.\r\n\r\nPhone Number. (92 21) 36989270 ;\r\n\r\nFax. (92 21) 36945158', 'Contact', '', 'inherit', 'closed', 'closed', '', '153-revision-v1', '', '', '2022-07-11 19:23:11', '2022-07-11 19:23:11', '', 153, 'https://nishatspices.com/153-revision-v1/', 0, 'revision', '', 0),
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(83, 1, '2016-09-19 09:32:28', '2016-09-19 09:32:28', '<p>Use this like normal post content. The recipe will automatically be included at the end of the post, or wherever you place the shortcode:</p>[recipe]<br/><p>This text will appear below your recipe.</p>[wpurp-searchable-recipe]Demo Recipe - This must be the best demo recipe I have ever seen. I could eat this every single day. - tagliatelle, bacon (tiny strips), Fresh Pesto: garlic, pine kernels, basil leaves, olive oil (extra virgin), Parmesan cheese (freshly grated), Fresh Pesto (you can make this in advance): We\'ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.; Add the basil leaves (but keep some for the presentation) and blend to a green paste.; While processing, gradually add the olive oil and finally add the Parmesan cheese.; Finishing the dish: Bring a pot of salted water to the boil and cook your tagliatelle al dente.; Use the cooking time of the pasta to saut&eacute; your bacon strips.; After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.; Present the dish with some fresh basil leaves on top.;  - Use this section for whatever you like.[/wpurp-searchable-recipe]', 'Demo Recipe', '', 'private', 'open', 'closed', '', 'demo-recipe', '', '', '2016-09-19 09:32:28', '2016-09-19 09:32:28', '', 0, 'http://training.hi.net.pk/nishatspices/recipe/demo-recipe/', 0, 'recipe', '', 0);
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(85, 1, '2016-09-19 10:55:19', '2016-09-19 10:55:19', 'Your hunger must spark seeing this delicious chicken biryani recipe.[wpurp-searchable-recipe]Chicken Biryani - Try thousand of new tastes but ultimately you would be back to Pakistani foods. See how to make a scrumptious biryani in Urdu and satisfy your food lusts. - Chicken, Yogurt, Lemon Juice, Raw Papaya Paste, Ginger &amp; Garlic Paste, Chicken Tikka Masala, Food Color, Oil, Using a knife make cuts in chicken pieces.; Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade. Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator; Heat the oil &amp; cook marinated chicken tikka on a high heat just to get a little color.; Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.; \r\nWash &amp; soak National Basmati Rice for at least 15 minutes.; Heat the oil in a large pot and fry the onions till they are golden in color.; To this add National Ginger Paste, National Garlic Paste, National Quorma Masala, crushed chili, National Iodized Salt and yogurt; cook for 4-5 minutes.; In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.\r\n; Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices.Finally top with the rice and sprinkle a pinch of orange food color. Leave for dum.\r\n; Mix gently and serve!;  - [/wpurp-searchable-recipe]', 'Chicken Biryani', '', 'publish', 'open', 'closed', '', 'chicken-biryani', '', '', '2016-09-19 11:00:05', '2016-09-19 11:00:05', '', 0, 'http://training.hi.net.pk/nishatspices/?post_type=recipe&#038;p=85', 0, 'recipe', '', 0),
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(442, 1, '2016-11-04 11:01:32', '2016-11-04 11:01:32', '[vc_row][vc_column][mk_fancy_title size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]\n<p style=\"text-align: left;\"> Chat Masala (50 gm)</p>\n[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"2/3\"][vc_column_text]<img class=\"alignnone wp-image-443 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/10/chatmasala-dtl.png\" alt=\"chatmasala-dtl\" width=\"668\" height=\"681\" />[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"62\" img_size=\"335 × 476\" alignment=\"center\"][vc_row_inner][vc_column_inner][vc_single_image image=\"681\" img_size=\"600 x 400\" style=\"vc_box_rounded\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator][vc_separator color=\"black\" style=\"double\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/446-2/\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" />\n</a><a href=\"http://nishatspices.com/446-2/\">Coriander Powder (200 gm)</a></p>\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/452-2/\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" />\n</a><a href=\"http://nishatspices.com/452-2/\">Turmeric Powder (100 gm)</a></p>\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/456-2/\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" />\n</a><a href=\"http://nishatspices.com/456-2/\">Red Chilli Powder (200gm)</a></p>\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/chat-masala-50-gm/\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" />\nChat Masala (50 gm)</a></p>\n[/vc_column_text][/vc_column][/vc_row][vc_column width=\"1/4\"][/vc_column][vc_column width=\"1/4\"][/vc_column][vc_column_text][/vc_column_text]', 'Chat Masala (50 gm)', '', 'inherit', 'closed', 'closed', '', '439-autosave-v1', '', '', '2016-11-04 11:01:32', '2016-11-04 11:01:32', '', 439, 'http://training.hi.net.pk/nishatspices/2016/10/28/439-autosave-v1/', 0, 'revision', '', 0),
(162, 1, '2016-09-21 12:30:28', '2016-09-21 12:30:28', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:30:28', '2016-09-21 12:30:28', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(141, 1, '2016-09-20 13:54:37', '2016-09-20 13:54:37', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text]\r\n<ol>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ol>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-20 13:54:37', '2016-09-20 13:54:37', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/20/97-revision-v1/', 0, 'revision', '', 0),
(645, 1, '2016-11-02 08:50:32', '2016-11-02 08:50:32', '[vc_row][vc_column][rev_slider alias=\"NishatSpices Slider\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=\"Our Products\" color=\"black\" style=\"double\"][vc_empty_space height=\"52px\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_single_image image=\"559\" img_size=\"large\" alignment=\"center\"][/vc_column][vc_column width=\"1/4\"][vc_single_image image=\"552\" img_size=\"large\" alignment=\"center\"][/vc_column][vc_column width=\"1/4\"][vc_single_image image=\"548\" img_size=\"large\" alignment=\"center\"][/vc_column][vc_column width=\"1/4\"][vc_single_image image=\"544\" img_size=\"large\" alignment=\"center\"][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-11-02 08:50:32', '2016-11-02 08:50:32', '', 97, 'http://training.hi.net.pk/nishatspices/2016/11/02/97-revision-v1/', 0, 'revision', '', 0),
(142, 1, '2016-09-20 14:02:24', '2016-09-20 14:02:24', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][vc_column width=\"3/4\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-20 14:02:24', '2016-09-20 14:02:24', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/20/97-revision-v1/', 0, 'revision', '', 0),
(143, 1, '2016-09-20 14:05:40', '2016-09-20 14:05:40', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"2/3\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-20 14:05:40', '2016-09-20 14:05:40', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/20/97-revision-v1/', 0, 'revision', '', 0),
(144, 1, '2016-09-21 10:16:06', '2016-09-21 10:16:06', '<p><span style=\"color: #000000; font-family: Arial; font-size: 12.5px; text-align: justify;\">The spicy Bombay Biryani moves everyone\'s taste buds.  I have revealed a classic spicy Bombay Biryani recipe for the viewers. Enjoy!</span></p><p>4 Plates</p><p>1 kg Mutton or chicken\n						  \n						1 kg Rice basmati\n						  \n						4 quart Tomatoes\n						  \n						4 quarts Potatoes\n						  \n						4 count Onions\n						  \n						1 pint Mint\n						  \n						6 count Green chillies\n						1/2 tbsp Ginger-garlic paste\n						1 cup Dried plums\n						  \n						1 tbsp Red chillies\n						  \n						2 tbsp Coriander\n						  \n						6 count Peppercorns\n						4 count Cloves\n						6 count Cardamoms\n						1 tbsp Black cumin seeds\n						1/4 tbsp Yellow food color\n						5 g Salt\n						1 cup Yogurt\n						1 cup Hot milk\n						1 cup Ghee/oil\n						2 tbsp Lemon juice\n						</p><p>Combine mutton or chicken with yogurt, ginger-garlic, red chili powder and green chillies, coriander, mint, lemon juice, plums and salt.\n						Mix well and set aside for half an hour.\n						Heat oil in a pan and fry onions till golden brown.\n						Move half of it to absorbent paper.\n						To the remaining half in the pan add the marinated meat.\n						Cook on low heat, do not add water, when the liquid dries fry a little and remove from heat.\n						Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry.\n						Boil the rice with cardamoms, black pepper, cloves and salt.\n						When the rice is half done drain in a strainer.\n						Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food color on top of it.\n						Cover tightly and steam on very low heat for 15 minutes.\n						</p><p></p>', 'Bombay Biryani Recipe', '<span style=\"color: #000000; font-family: Arial; font-size: 12.5px; text-align: justify;\">The spicy Bombay Biryani moves everyone\'s taste buds.  I have revealed a classic spicy Bombay Biryani recipe for the viewers. Enjoy!</span>', 'publish', 'open', 'closed', '', 'bombay-biryani', '', '', '2016-09-21 11:42:09', '2016-09-21 11:42:09', '', 0, 'http://training.hi.net.pk/nishatspices/?post_type=cp_recipe&#038;p=144', 0, 'cp_recipe', '', 0),
(146, 1, '2016-09-21 10:23:46', '2016-09-21 10:23:46', '[cooked-browse]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 10:23:46', '2016-09-21 10:23:46', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(147, 1, '2016-09-21 10:30:32', '2016-09-21 10:30:32', '<strong>[cooked-browse]</strong>', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 10:30:32', '2016-09-21 10:30:32', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(148, 1, '2022-07-11 19:06:47', '2022-07-11 19:06:47', '[vc_row][vc_column][mk_fancy_title size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Recipes[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Achar Gosht</p>\n<img class=\"alignnone size-full wp-image-562 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Achar-Gosht-1.jpg\" alt=\"achar-gosht\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fachar-gosht-masala-25-gm-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Nihari</p>\n<img class=\"alignnone size-full wp-image-565 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/nihari-1-1.jpg\" alt=\"nihari-1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fspecial-nihari-spice-mix-25-gm-sachet-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Korma</p>\n<img class=\"alignnone size-full wp-image-566 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Korma-Masala-Spice-1.jpg\" alt=\"korma-masala-spice\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fkorma-spice-masala-25gm-sachet-recipe%2F|||\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Karahi Gosht</p>\n<img class=\"size-full wp-image-572 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Karahi-Gosht-Masala-1.jpg\" alt=\"karahi-gosht-masala\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fkarahi-gosht-masala-25-gm-sachet-recipe%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Fish</p>\n<img class=\"size-full wp-image-573 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Fish-Spice1-1.jpg\" alt=\"fish-spice1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2F476-2%2F|||\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Chicken Curry</p>\n<img class=\"size-full wp-image-574 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Chicken-Curry-1.jpg\" alt=\"chicken-curry\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:https%3A%2F%2Fnishatspices.com%2Fchicken-curry-masala-25-gm-sachet-recipe%2F|||\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\n<p style=\"text-align: center;\">Bombay Biryani</p>\n<img class=\"size-full wp-image-601 aligncenter\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/Bombay-Biryani-1.jpg\" alt=\"bombay-biryani-1\" width=\"194\" height=\"194\" />[/vc_column_text][vc_btn title=\"Read More\" style=\"flat\" shape=\"square\" color=\"black\" align=\"center\" link=\"url:http%3A%2F%2Ftraining.hi.net.pk%2Fnishatspices%2Fbombay-biryani-2%2F|||\"][/vc_column][/vc_row]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-autosave-v1', '', '', '2022-07-11 19:06:47', '2022-07-11 19:06:47', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-autosave-v1/', 0, 'revision', '', 0),
(156, 1, '2016-09-21 11:22:50', '2016-09-21 11:22:50', '[ess_grid alias=\"recipe\"]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 11:22:50', '2016-09-21 11:22:50', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(149, 1, '2016-09-21 10:36:27', '2016-09-21 10:36:27', '[vc_row][vc_column][vc_column_text]<strong>[cooked-browse]</strong>\r\n\r\n[/vc_column_text][/vc_column][/vc_row][mk_page_section][vc_column][vc_column_text][ess_grid alias=\"recipe\"][/vc_column_text][/vc_column][/mk_page_section]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 10:36:27', '2016-09-21 10:36:27', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(150, 1, '2016-09-21 10:38:10', '2016-09-21 10:38:10', '[vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][mk_page_section][vc_column][vc_column_text][ess_grid alias=\"recipe\"][/vc_column_text][/vc_column][/mk_page_section]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 10:38:10', '2016-09-21 10:38:10', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(151, 1, '2016-09-21 10:53:22', '2016-09-21 10:53:22', '[recipe-form]', 'Submitt Your Recipe', '', 'inherit', 'closed', 'closed', '', '32-revision-v1', '', '', '2016-09-21 10:53:22', '2016-09-21 10:53:22', '', 32, 'http://training.hi.net.pk/nishatspices/2016/09/21/32-revision-v1/', 0, 'revision', '', 0),
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(153, 1, '2016-09-21 11:04:45', '2016-09-21 11:04:45', 'Plot #RS-14, St-7, Com\'l Area,\r\n\r\nSector 5 A/2, North Karach,\r\n\r\nKarachi.\r\n\r\nPhone Number. (92 21) 36989270 ;\r\n\r\nFax. (92 21) 36945158', 'Contact', '', 'publish', 'closed', 'closed', '', 'contact', '', '', '2022-07-11 19:23:11', '2022-07-11 19:23:11', '', 18, 'http://training.hi.net.pk/nishatspices/?page_id=153', 0, 'page', '', 0),
(154, 1, '2016-09-21 11:04:45', '2016-09-21 11:04:45', '', 'Contact', '', 'inherit', 'closed', 'closed', '', '153-revision-v1', '', '', '2016-09-21 11:04:45', '2016-09-21 11:04:45', '', 153, 'http://training.hi.net.pk/nishatspices/2016/09/21/153-revision-v1/', 0, 'revision', '', 0),
(383, 1, '2016-09-26 08:14:49', '2016-09-26 08:14:49', '', 'images-4', '', 'inherit', 'open', 'closed', '', 'images-4', '', '', '2016-09-26 08:14:49', '2016-09-26 08:14:49', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/images-4.jpg', 0, 'attachment', 'image/jpeg', 0),
(157, 1, '2016-09-21 11:41:05', '2016-09-21 11:41:05', '<p><span style=\"color: #a3865b; font-family: \'Source Sans Pro\'; background-color: #f2f0eb;\">A fulfilling pasta recipe with a traditional  masala taste!</span></p><p></p><p>1/2 kg Beef\n						1 count Spaghetti boiled\n						6 count Garlic Cloves chopped\n						4 count Fresh Red Chilies \n						1 tbsp Chili Paste\n						1/2 kg Tomatoes chopped\n						200 g Black Olivess : 200 grams\n						4 tbsp National Vinegar : 4 tablespoons\n						1  Cracked Black Pepper \n						50 g Butter : 50 grams\n						5 g National Salt \n						4 tbsp Parsley chopped\n						4 tbsp Olive Oil \n						3 tbsp Murghi Masala \n						</p><p>Heat olive oil in a large pan.\r\n\r\nToss in the beef and fry for 5-7 minutes until well-browned.\r\n\r\nRemove the beef and reheat the oil.\r\n\r\nNow add the onions and gently fry them with the garlic and fresh red chilies.\r\n\r\nAdd tomatoes and cook for 10 minutes.\r\n\r\nPut the meat back into the pan, and stir in the olives, National Murghi Masala, black pepper, salt and chili paste.\r\n\r\nMix in the boiled spaghetti, butter and vinegar.\r\n\r\nStir to coat the spaghetti with sauce.\r\n\r\nGarnish everything with a sprinkling of parsley and serve hot.</p><p></p>', 'Beef Pasta Recipe', '<span style=\"color: #a3865b; font-family: \'Source Sans Pro\'; background-color: #f2f0eb;\">A fulfilling pasta recipe with a traditional  masala taste!</span>', 'publish', 'open', 'closed', '', 'beef-pasta-recipe', '', '', '2016-09-21 12:19:19', '2016-09-21 12:19:19', '', 0, 'http://training.hi.net.pk/nishatspices/?post_type=cp_recipe&#038;p=157', 0, 'cp_recipe', '', 0),
(158, 1, '2016-09-21 11:35:50', '2016-09-21 11:35:50', '[mk_page_section][vc_column][vc_column_text][ess_grid alias=\"recipe\"][/vc_column_text][/vc_column][/mk_page_section]', 'Recipes', '', 'inherit', 'closed', 'closed', '', '11-revision-v1', '', '', '2016-09-21 11:35:50', '2016-09-21 11:35:50', '', 11, 'http://training.hi.net.pk/nishatspices/2016/09/21/11-revision-v1/', 0, 'revision', '', 0),
(159, 1, '2016-09-21 11:38:59', '2016-09-21 11:38:59', '', 'beef_arabiata', '', 'inherit', 'open', 'closed', '', 'beef_arabiata', '', '', '2016-09-21 11:38:59', '2016-09-21 11:38:59', '', 157, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/beef_arabiata.jpg', 0, 'attachment', 'image/jpeg', 0),
(161, 1, '2016-09-21 12:28:50', '2016-09-21 12:28:50', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:28:50', '2016-09-21 12:28:50', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(160, 1, '2016-09-21 12:21:38', '2016-09-21 12:21:38', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][/vc_column][vc_column width=\"1/4\"][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:21:38', '2016-09-21 12:21:38', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(163, 1, '2016-09-21 12:34:18', '2016-09-21 12:34:18', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text][ess_grid alias=\"tikka boti\"][/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:34:18', '2016-09-21 12:34:18', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0);
INSERT INTO `wp_posts` (`ID`, `post_author`, `post_date`, `post_date_gmt`, `post_content`, `post_title`, `post_excerpt`, `post_status`, `comment_status`, `ping_status`, `post_password`, `post_name`, `to_ping`, `pinged`, `post_modified`, `post_modified_gmt`, `post_content_filtered`, `post_parent`, `guid`, `menu_order`, `post_type`, `post_mime_type`, `comment_count`) VALUES
(164, 1, '2016-09-21 12:39:05', '2016-09-21 12:39:05', '', 'tikka', '', 'inherit', 'open', 'closed', '', 'tikka-2', '', '', '2016-09-21 12:39:05', '2016-09-21 12:39:05', '', 97, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/tikka-1.jpg', 0, 'attachment', 'image/jpeg', 0),
(441, 1, '2016-10-28 09:52:12', '2016-10-28 09:52:12', '[vc_row][vc_column][mk_fancy_title size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]\r\n<p style=\"text-align: left;\"> Chat Masala (50 gm)</p>\r\n[/mk_fancy_title][/vc_column][/vc_row]', 'Chat Masala (50 gm)', '', 'inherit', 'closed', 'closed', '', '439-revision-v1', '', '', '2016-10-28 09:52:12', '2016-10-28 09:52:12', '', 439, 'http://training.hi.net.pk/nishatspices/2016/10/28/439-revision-v1/', 0, 'revision', '', 0),
(166, 1, '2016-09-21 12:42:35', '2016-09-21 12:42:35', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text][/vc_column_text][vc_single_image image=\"164\" img_size=\"medium\" style=\"vc_box_outline\" onclick=\"img_link_large\" title=\"tikka boti masala\"][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:42:35', '2016-09-21 12:42:35', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(165, 1, '2016-09-21 12:40:58', '2016-09-21 12:40:58', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text][/vc_column_text][vc_single_image image=\"164\" img_size=\"large\" style=\"vc_box_outline\" onclick=\"img_link_large\" title=\"tikka boti masala\" css=\".vc_custom_1474461638183{background-image: url(http://nishatspices.com/wp-content/uploads/2016/09/tikka-1.jpg?id=164) !important;}\"][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:40:58', '2016-09-21 12:40:58', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(167, 1, '2016-09-21 12:49:17', '2016-09-21 12:49:17', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n&nbsp;\r\n\r\n[/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text][/vc_column_text][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:49:17', '2016-09-21 12:49:17', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(168, 1, '2016-09-21 12:55:23', '2016-09-21 12:55:23', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 12:55:23', '2016-09-21 12:55:23', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(169, 1, '2016-09-21 13:10:39', '2016-09-21 13:10:39', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row]', 'grid', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-21 13:10:39', '2016-09-21 13:10:39', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/21/97-revision-v1/', 0, 'revision', '', 0),
(170, 1, '2016-09-23 08:00:28', '2016-09-23 08:00:28', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:00:28', '2016-09-23 08:00:28', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(171, 1, '2016-09-23 08:04:11', '2016-09-23 08:04:11', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]tytyhghfghfgh[/vc_column_text][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:04:11', '2016-09-23 08:04:11', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(343, 1, '2016-09-24 10:19:48', '2016-09-24 10:19:48', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/4\"][vc_single_image image=\"164\" img_size=\"600x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][vc_column_inner width=\"1/4\"][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"339\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column_inner][/vc_row_inner][vc_empty_space][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"341\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 10:19:48', '2016-09-24 10:19:48', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(172, 1, '2016-09-23 08:16:04', '2016-09-23 08:16:04', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:16:04', '2016-09-23 08:16:04', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(644, 1, '2016-11-01 11:26:53', '2016-11-01 11:26:53', '[vc_row][vc_column][rev_slider alias=\"NishatSpices Slider\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=\"Our Products\" color=\"black\" style=\"double\"][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-11-01 11:26:53', '2016-11-01 11:26:53', '', 97, 'http://training.hi.net.pk/nishatspices/2016/11/01/97-revision-v1/', 0, 'revision', '', 0),
(341, 1, '2016-09-24 10:13:14', '2016-09-24 10:13:14', '', 'bombay-biryani', '', 'inherit', 'open', 'closed', '', 'bombay-biryani-2', '', '', '2016-09-24 10:13:14', '2016-09-24 10:13:14', '', 97, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/bombay-biryani.jpg', 0, 'attachment', 'image/jpeg', 0),
(344, 1, '2016-09-24 10:22:11', '2016-09-24 10:22:11', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/4\"][vc_single_image image=\"164\" img_size=\"full\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][vc_column_inner width=\"1/4\"][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"339\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"69\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][vc_empty_space][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"341\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 10:22:11', '2016-09-24 10:22:11', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(173, 1, '2016-09-23 08:21:59', '2016-09-23 08:21:59', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#126631\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:21:59', '2016-09-23 08:21:59', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(179, 1, '2016-09-23 10:58:45', '2016-09-23 10:58:45', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][vc_images_carousel][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 10:58:45', '2016-09-23 10:58:45', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(174, 1, '2016-09-23 08:25:47', '2016-09-23 08:25:47', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#126631\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text align=\"center\"]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"medium\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:25:47', '2016-09-23 08:25:47', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(175, 1, '2016-09-23 08:27:28', '2016-09-23 08:27:28', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text align=\"center\"]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"medium\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 08:27:28', '2016-09-23 08:27:28', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(439, 1, '2016-10-28 09:52:12', '2016-10-28 09:52:12', '[vc_row][vc_column][mk_fancy_title size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]\r\n<p style=\"text-align: left;\"> Chat Masala (50 gm)</p>\r\n[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"2/3\"][vc_column_text]<img class=\"alignnone wp-image-443 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/10/chatmasala-dtl.png\" alt=\"chatmasala-dtl\" width=\"668\" height=\"681\" />[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"62\" img_size=\"335 × 476\" alignment=\"center\"][vc_row_inner][vc_column_inner][vc_single_image image=\"681\" img_size=\"600 x 400\" style=\"vc_box_rounded\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=\"RELATED PRODUCTS\" style=\"double\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/446-2/\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/446-2/\">Coriander Powder (200 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/452-2/\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/452-2/\">Turmeric Powder (100 gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/456-2/\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" />\r\n</a><a href=\"http://nishatspices.com/456-2/\">Red Chilli Powder (200gm)</a></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/461-2/\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" />\r\nChat Masala (50 gm)</a></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_column width=\"1/4\"][/vc_column][vc_column width=\"1/4\"][/vc_column][vc_column_text][/vc_column_text]', 'Chat Masala (50 gm)', '', 'publish', 'closed', 'closed', '', 'chat-masala-50-gm', '', '', '2016-11-04 12:34:02', '2016-11-04 12:34:02', '', 0, 'http://training.hi.net.pk/nishatspices/?page_id=439', 0, 'page', '', 0),
(345, 1, '2016-09-24 10:24:25', '2016-09-24 10:24:25', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/4\"][vc_single_image image=\"164\" img_size=\"full\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][vc_column_inner width=\"1/4\"][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"339\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][vc_empty_space][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"341\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 10:24:25', '2016-09-24 10:24:25', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(176, 1, '2016-09-23 09:42:28', '2016-09-23 09:42:28', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"medium\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 09:42:28', '2016-09-23 09:42:28', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(177, 1, '2016-09-23 09:43:27', '2016-09-23 09:43:27', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li><strong>Cut chicken into cubes.</strong></li>\r\n 	<li><strong>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</strong></li>\r\n 	<li><strong>Now thread marinated cubes on toothpicks.</strong></li>\r\n 	<li><strong>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</strong></li>\r\n 	<li><strong>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</strong></li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 09:43:27', '2016-09-23 09:43:27', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0);
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(180, 1, '2016-09-23 11:04:46', '2016-09-23 11:04:46', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text][/vc_column_text][/vc_column][vc_column width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:04:46', '2016-09-23 11:04:46', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(181, 1, '2016-09-23 11:05:53', '2016-09-23 11:05:53', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" image_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:05:53', '2016-09-23 11:05:53', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(182, 1, '2016-09-23 11:07:53', '2016-09-23 11:07:53', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_highlight text=\"Our Products\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:07:53', '2016-09-23 11:07:53', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(183, 1, '2016-09-23 11:09:24', '2016-09-23 11:09:24', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text align=\"center\" margin_bottom=\"18\"]<strong>Our Products </strong>[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:09:24', '2016-09-23 11:09:24', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(184, 1, '2016-09-23 11:10:29', '2016-09-23 11:10:29', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text align=\"center\" margin_bottom=\"18\"]<strong>&lt;<b>p</b>&gt;Our Products &lt;/<b>p</b>&gt;</strong>[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:10:29', '2016-09-23 11:10:29', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(185, 1, '2016-09-23 11:12:26', '2016-09-23 11:12:26', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_title_box size=\"30\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:12:26', '2016-09-23 11:12:26', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(186, 1, '2016-09-23 11:16:00', '2016-09-23 11:16:00', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: center;\">Our Products</p>\r\n[/mk_title_box][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:16:00', '2016-09-23 11:16:00', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(187, 1, '2016-09-23 11:19:04', '2016-09-23 11:19:04', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: center;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"16px\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:19:04', '2016-09-23 11:19:04', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(188, 1, '2016-09-23 11:24:34', '2016-09-23 11:24:34', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x400\" style=\"vc_box_outline\" onclick=\"img_link_large\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:24:34', '2016-09-23 11:24:34', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(189, 1, '2016-09-23 11:27:47', '2016-09-23 11:27:47', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"large\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:27:47', '2016-09-23 11:27:47', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(190, 1, '2016-09-23 11:29:12', '2016-09-23 11:29:12', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"200x400\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:29:12', '2016-09-23 11:29:12', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0);
INSERT INTO `wp_posts` (`ID`, `post_author`, `post_date`, `post_date_gmt`, `post_content`, `post_title`, `post_excerpt`, `post_status`, `comment_status`, `ping_status`, `post_password`, `post_name`, `to_ping`, `pinged`, `post_modified`, `post_modified_gmt`, `post_content_filtered`, `post_parent`, `guid`, `menu_order`, `post_type`, `post_mime_type`, `comment_count`) VALUES
(191, 1, '2016-09-23 11:30:38', '2016-09-23 11:30:38', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column border_color=\"#ffffff\" width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"300x400\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:30:38', '2016-09-23 11:30:38', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(192, 1, '2016-09-23 11:32:45', '2016-09-23 11:32:45', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"2/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][/vc_row_inner][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"110\" img_size=\"300x400\"][/vc_column][/vc_row][mk_page_section][vc_column][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:32:45', '2016-09-23 11:32:45', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(193, 1, '2016-09-23 11:35:15', '2016-09-23 11:35:15', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"300x400\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:35:15', '2016-09-23 11:35:15', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(194, 1, '2016-09-23 11:37:35', '2016-09-23 11:37:35', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:37:35', '2016-09-23 11:37:35', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(195, 1, '2016-09-23 11:41:44', '2016-09-23 11:41:44', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474630897673{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:41:44', '2016-09-23 11:41:44', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(196, 1, '2016-09-23 11:44:10', '2016-09-23 11:44:10', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 11:44:10', '2016-09-23 11:44:10', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(199, 1, '2016-09-23 12:16:43', '2016-09-23 12:16:43', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:16:43', '2016-09-23 12:16:43', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(197, 1, '2016-09-23 12:00:36', '2016-09-23 12:00:36', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][mk_moving_image][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:00:36', '2016-09-23 12:00:36', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(200, 1, '2016-09-23 12:22:38', '2016-09-23 12:22:38', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well.\r\n\r\nServe hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:22:38', '2016-09-23 12:22:38', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(201, 1, '2016-09-23 12:23:19', '2016-09-23 12:23:19', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well.\r\n\r\nServe hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:23:19', '2016-09-23 12:23:19', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0);
INSERT INTO `wp_posts` (`ID`, `post_author`, `post_date`, `post_date_gmt`, `post_content`, `post_title`, `post_excerpt`, `post_status`, `comment_status`, `ping_status`, `post_password`, `post_name`, `to_ping`, `pinged`, `post_modified`, `post_modified_gmt`, `post_content_filtered`, `post_parent`, `guid`, `menu_order`, `post_type`, `post_mime_type`, `comment_count`) VALUES
(208, 1, '2016-09-24 06:04:54', '2016-09-24 06:04:54', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 06:04:54', '2016-09-24 06:04:54', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(202, 1, '2016-09-23 12:25:08', '2016-09-23 12:25:08', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home main', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:25:08', '2016-09-23 12:25:08', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
(204, 1, '2016-09-23 12:33:01', '2016-09-23 12:33:01', '[vc_row][vc_column width=\"1/2\"][mk_revslider id=\"slide\"][/vc_column][vc_column width=\"1/2\"][vc_column_text]NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.The powdered spices are again tested at the fully equipped quality control laboratories,to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=\"62\" img_size=\"medium\" add_caption=\"yes\" style=\"vc_box_outline\" title=\"Chat Masala (50 gm)\"][/vc_column][/vc_row]', 'Home second', '', 'inherit', 'closed', 'closed', '', '7-revision-v1', '', '', '2016-09-23 12:33:01', '2016-09-23 12:33:01', '', 7, 'http://training.hi.net.pk/nishatspices/2016/09/23/7-revision-v1/', 0, 'revision', '', 0),
(205, 1, '2016-09-23 12:37:57', '2016-09-23 12:37:57', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-23 12:37:57', '2016-09-23 12:37:57', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/23/97-revision-v1/', 0, 'revision', '', 0),
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(207, 1, '2016-09-23 12:45:29', '2016-09-23 12:45:29', 'http://nishatspices.com/wp-content/uploads/2016/09/cropped-logo.png', 'cropped-logo.png', '', 'inherit', 'open', 'closed', '', 'cropped-logo-png', '', '', '2016-09-23 12:45:29', '2016-09-23 12:45:29', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/cropped-logo.png', 0, 'attachment', 'image/png', 0),
(259, 1, '2016-09-24 07:48:09', '2016-09-24 07:48:09', '', 'karai', '', 'inherit', 'open', 'closed', '', 'karai', '', '', '2016-09-24 07:48:09', '2016-09-24 07:48:09', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/karai.png', 0, 'attachment', 'image/png', 0),
(260, 1, '2016-09-24 07:48:16', '2016-09-24 07:48:16', '', 'kheer', '', 'inherit', 'open', 'closed', '', 'kheer', '', '', '2016-09-24 07:48:16', '2016-09-24 07:48:16', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/kheer.png', 0, 'attachment', 'image/png', 0),
(254, 1, '2016-09-24 07:47:21', '2016-09-24 07:47:21', '', 'cake', '', 'inherit', 'open', 'closed', '', 'cake', '', '', '2016-09-24 07:47:21', '2016-09-24 07:47:21', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/cake.png', 0, 'attachment', 'image/png', 0),
(267, 1, '2016-09-24 07:49:30', '2016-09-24 07:49:30', '', 'tarka-handi-kabab', '', 'inherit', 'open', 'closed', '', 'tarka-handi-kabab', '', '', '2016-09-24 07:49:30', '2016-09-24 07:49:30', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/Tarka-Handi-Kabab.png', 0, 'attachment', 'image/png', 0),
(256, 1, '2016-09-24 07:47:44', '2016-09-24 07:47:44', '', 'chicken-tikka-2', '', 'inherit', 'open', 'closed', '', 'chicken-tikka-2', '', '', '2016-09-24 07:47:44', '2016-09-24 07:47:44', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/chicken-tikka-2.png', 0, 'attachment', 'image/png', 0),
(257, 1, '2016-09-24 07:47:52', '2016-09-24 07:47:52', '', 'chiken-qorma', '', 'inherit', 'open', 'closed', '', 'chiken-qorma', '', '', '2016-09-24 07:47:52', '2016-09-24 07:47:52', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/chiken-qorma.png', 0, 'attachment', 'image/png', 0),
(268, 1, '2016-09-24 07:49:38', '2016-09-24 07:49:38', '', 'tikka', '', 'inherit', 'open', 'closed', '', 'tikka-3', '', '', '2016-09-24 07:49:38', '2016-09-24 07:49:38', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/tikka.png', 0, 'attachment', 'image/png', 0),
(269, 1, '2016-09-24 07:49:45', '2016-09-24 07:49:45', '', 'veggie-biryani', '', 'inherit', 'open', 'closed', '', 'veggie-biryani', '', '', '2016-09-24 07:49:45', '2016-09-24 07:49:45', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/Veggie-Biryani.png', 0, 'attachment', 'image/png', 0),
(255, 1, '2016-09-24 07:47:32', '2016-09-24 07:47:32', '', 'chicken-curry', '', 'inherit', 'open', 'closed', '', 'chicken-curry-2', '', '', '2016-09-24 07:47:32', '2016-09-24 07:47:32', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/chicken-curry.png', 0, 'attachment', 'image/png', 0),
(266, 1, '2016-09-24 07:49:21', '2016-09-24 07:49:21', '', 'shrimps', '', 'inherit', 'open', 'closed', '', 'shrimps', '', '', '2016-09-24 07:49:21', '2016-09-24 07:49:21', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/shrimps.png', 0, 'attachment', 'image/png', 0),
(229, 1, '2016-09-24 06:43:45', '2016-09-24 06:43:45', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_column_text]\r\n<ul>\r\n <li>Cut chicken into cubes.</li>\r\n <li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n <li>Now thread marinated cubes on toothpicks.</li>\r\n <li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n <li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n <li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n <li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n <li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n <li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n <li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n <li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n <li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n <li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n <li>Cover and cook on low heat for half an hour.</li>\r\n <li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n <li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n <li>Top with boiled rice and stir once or twice.</li>\r\n <li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n <li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 06:43:45', '2016-09-24 06:43:45', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(222, 1, '2016-09-24 06:42:13', '2016-09-24 06:42:13', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_column_text]\r\n<ul>\r\n <li>Cut chicken into cubes.</li>\r\n <li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n <li>Now thread marinated cubes on toothpicks.</li>\r\n <li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n <li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n <li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n <li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n <li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n <li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n <li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n <li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n <li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n <li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n <li>Cover and cook on low heat for half an hour.</li>\r\n <li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n <li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n <li>Top with boiled rice and stir once or twice.</li>\r\n <li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n <li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][mk_portfolio_carousel style=\"modern\" hover_scenarios=\"zoomin\" count=\"19\" image_size=\"large\"][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 06:42:13', '2016-09-24 06:42:13', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(265, 1, '2016-09-24 07:49:16', '2016-09-24 07:49:16', '', 'mutton-biryani', '', 'inherit', 'open', 'closed', '', 'mutton-biryani', '', '', '2016-09-24 07:49:16', '2016-09-24 07:49:16', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/mutton-biryani.png', 0, 'attachment', 'image/png', 0),
(258, 1, '2016-09-24 07:47:58', '2016-09-24 07:47:58', '', 'kabab', '', 'inherit', 'open', 'closed', '', 'kabab', '', '', '2016-09-24 07:47:58', '2016-09-24 07:47:58', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/kabab.png', 0, 'attachment', 'image/png', 0),
(264, 1, '2016-09-24 07:49:12', '2016-09-24 07:49:12', '', 'memonimuttonbiryani', '', 'inherit', 'open', 'closed', '', 'memonimuttonbiryani', '', '', '2016-09-24 07:49:12', '2016-09-24 07:49:12', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/MemoniMuttonBiryani.png', 0, 'attachment', 'image/png', 0),
(263, 1, '2016-09-24 07:49:05', '2016-09-24 07:49:05', '', 'makhni', '', 'inherit', 'open', 'closed', '', 'makhni', '', '', '2016-09-24 07:49:05', '2016-09-24 07:49:05', '', 0, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/makhni.png', 0, 'attachment', 'image/png', 0),
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(252, 1, '2016-09-24 07:10:20', '2016-09-24 07:10:20', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 07:10:20', '2016-09-24 07:10:20', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(231, 1, '2016-09-24 06:45:01', '2016-09-24 06:45:01', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_column_text][ess_grid alias=\"food2\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. 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(327, 1, '2016-09-24 08:57:41', '2016-09-24 08:57:41', '<p></p><p></p><p></p><p></p><p></p>', 'Mutton Qeema', '', 'publish', 'open', 'closed', '', 'qeema', '', '', '2016-09-24 11:42:26', '2016-09-24 11:42:26', '', 0, 'http://training.hi.net.pk/nishatspices/?post_type=cp_recipe&#038;p=327', 0, 'cp_recipe', '', 0),
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(331, 1, '2016-09-24 09:41:26', '2016-09-24 09:41:26', '', 'tikka-dtl', '', 'inherit', 'open', 'closed', '', 'tikka-dtl', '', '', '2016-09-24 09:41:26', '2016-09-24 09:41:26', '', 97, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/tikka-dtl.png', 0, 'attachment', 'image/png', 0),
(332, 1, '2016-09-24 09:42:52', '2016-09-24 09:42:52', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"30\" line_height=\"47\" font_family=\"none\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"20px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"400x600\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"331\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:42:52', '2016-09-24 09:42:52', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(333, 1, '2016-09-24 09:45:36', '2016-09-24 09:45:36', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"30px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"large\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"331\" img_size=\"large\" onclick=\"zoom\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:45:36', '2016-09-24 09:45:36', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(334, 1, '2016-09-24 09:47:21', '2016-09-24 09:47:21', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"full\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"331\" img_size=\"full\" onclick=\"zoom\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:47:21', '2016-09-24 09:47:21', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(340, 1, '2016-09-24 10:10:04', '2016-09-24 10:10:04', '', 'chiken-kari', '', 'inherit', 'open', 'closed', '', 'chiken-kari', '', '', '2016-09-24 10:10:04', '2016-09-24 10:10:04', '', 97, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/chiken-kari.png', 0, 'attachment', 'image/png', 0),
(337, 1, '2016-09-24 09:55:52', '2016-09-24 09:55:52', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/2\"][vc_single_image image=\"164\" img_size=\"600x700\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:55:52', '2016-09-24 09:55:52', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(336, 1, '2016-09-24 09:52:46', '2016-09-24 09:52:46', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"600x700\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:52:46', '2016-09-24 09:52:46', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(335, 1, '2016-09-24 09:51:06', '2016-09-24 09:51:06', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"500x500\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"331\" img_size=\"600x400\" onclick=\"zoom\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 09:51:06', '2016-09-24 09:51:06', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
(342, 1, '2016-09-24 10:14:06', '2016-09-24 10:14:06', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/4\"][vc_single_image image=\"164\" img_size=\"600x700\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][vc_column_inner width=\"1/4\"][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"339\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"340\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"341\" img_size=\"700x700\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 10:14:06', '2016-09-24 10:14:06', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0);
INSERT INTO `wp_posts` (`ID`, `post_author`, `post_date`, `post_date_gmt`, `post_content`, `post_title`, `post_excerpt`, `post_status`, `comment_status`, `ping_status`, `post_password`, `post_name`, `to_ping`, `pinged`, `post_modified`, `post_modified_gmt`, `post_content_filtered`, `post_parent`, `guid`, `menu_order`, `post_type`, `post_mime_type`, `comment_count`) VALUES
(338, 1, '2016-09-24 10:05:36', '2016-09-24 10:05:36', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"40px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"1/4\"][vc_single_image image=\"164\" img_size=\"600x700\" style=\"vc_box_outline\" onclick=\"img_link_large\" css_animation=\"appear\"][/vc_column_inner][vc_column_inner width=\"1/2\"][vc_single_image image=\"331\" img_size=\"700x600\"][/vc_column_inner][vc_column_inner width=\"1/4\"][/vc_column_inner][/vc_row_inner][vc_column_text]\r\n<ul>\r\n 	<li>Cut chicken into cubes.</li>\r\n 	<li>In a mixing bowl add garlic paste, chicken tikka masala, 2 tbsp oil, salt, lemon juice and corn flour mix it and marinate the chicken.</li>\r\n 	<li>Now thread marinated cubes on toothpicks.</li>\r\n 	<li>Now grease the microwave plate with 2tbsp oil and set the chicken cubes on it and place in the microwave for 9 minutes at 100 degree centigrade.</li>\r\n 	<li>In the end take out the chicken cubes and serve with mayonnaise and ketchup.</li>\r\n</ul>\r\n[/vc_column_text][vc_column_text]Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.\r\n\r\nHeat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.\r\n\r\nAdd in curry leaves and mix well,serve hot.[/vc_column_text][vc_single_image image=\"69\" img_size=\"medium\"][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li class=\"instruction\">Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.</li>\r\n 	<li class=\"instruction\">With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.</li>\r\n 	<li class=\"instruction\">Add ginger garlic paste along with the red chili powder, pulverized almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.</li>\r\n 	<li class=\"instruction\">In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.</li>\r\n 	<li class=\"instruction\">Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.</li>\r\n 	<li class=\"instruction\">Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.</li>\r\n 	<li class=\"instruction\">Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_gallery interval=\"3\" images=\"132\" img_size=\"medium\"][/vc_column_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][mk_page_section][vc_column][vc_row_inner][vc_column_inner width=\"1/3\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_column_text]\r\n<ul>\r\n 	<li>Start with a large pot. Mix in oil, mutton, ginger garlic paste, fried onions, National Bombay Biryani Masala, and 1 glass of water.</li>\r\n 	<li>Cover and cook on low heat for half an hour.</li>\r\n 	<li>Stir in the tomatoes, yogurt and potatoes, and cook until the potatoes are tender, the excess liquid has evaporated, and the oil has risen to the top.</li>\r\n 	<li>Add the finely chopped mint, lemon slices, and finely chopped green chilies.</li>\r\n 	<li>Top with boiled rice and stir once or twice.</li>\r\n 	<li>Mix the yellow food coloring in milk, drizzle through the rice and let everything steam for 20 minutes.</li>\r\n 	<li>Serve hot.</li>\r\n</ul>\r\n[/vc_column_text][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"350x420\"][/vc_column_inner][/vc_row_inner][/vc_column][/mk_page_section][vc_row][vc_column][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 10:05:36', '2016-09-24 10:05:36', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
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(371, 1, '2016-09-24 12:37:30', '2016-09-24 12:37:30', '[vc_row][vc_column][vc_column_text][ess_grid alias=\"food\"][/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_empty_space height=\"20px\"][/vc_column][vc_column width=\"1/3\"][mk_title_box size=\"45\" line_height=\"47\" font_family=\"Georgia, serif\" font_type=\"safefont\" align=\"center\"]\r\n<p style=\"text-align: left;\">Our Products</p>\r\n[/mk_title_box][vc_empty_space height=\"50px\"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_row_inner css=\".vc_custom_1474631045781{background-color: #ffffff !important;}\"][vc_column_inner width=\"2/3\"][vc_single_image image=\"331\" img_size=\"668x872\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"164\" img_size=\"668x872\"][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"69\" img_size=\"full\"][/vc_column_inner][vc_column_inner width=\"2/3\"][vc_single_image image=\"339\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=\"2/3\"][vc_single_image image=\"341\" img_size=\"full\" alignment=\"right\"][/vc_column_inner][vc_column_inner width=\"1/3\"][vc_single_image image=\"110\" img_size=\"full\"][/vc_column_inner][/vc_row_inner][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_single_image image=\"346\" img_size=\"full\"][/vc_column][vc_column width=\"2/3\"][vc_single_image image=\"347\" img_size=\"full\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"2/3\"][vc_single_image image=\"348\" img_size=\"full\"][/vc_column][vc_column width=\"1/3\"][vc_single_image image=\"349\" img_size=\"full\"][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=\"1/3\"][vc_single_image image=\"350\" img_size=\"full\"][/vc_column][vc_column width=\"2/3\"][vc_single_image image=\"351\" img_size=\"full\"][/vc_column][/vc_row]', 'Home', '', 'inherit', 'closed', 'closed', '', '97-revision-v1', '', '', '2016-09-24 12:37:30', '2016-09-24 12:37:30', '', 97, 'http://training.hi.net.pk/nishatspices/2016/09/24/97-revision-v1/', 0, 'revision', '', 0),
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INSERT INTO `wp_posts` (`ID`, `post_author`, `post_date`, `post_date_gmt`, `post_content`, `post_title`, `post_excerpt`, `post_status`, `comment_status`, `ping_status`, `post_password`, `post_name`, `to_ping`, `pinged`, `post_modified`, `post_modified_gmt`, `post_content_filtered`, `post_parent`, `guid`, `menu_order`, `post_type`, `post_mime_type`, `comment_count`) VALUES
(407, 1, '2016-10-27 10:36:28', '2016-10-27 10:36:28', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]About Us[/mk_fancy_title][vc_separator style=\"double\"][vc_column_text]\r\n<p style=\"text-align: justify;\"><img class=\"size-medium wp-image-398 alignright\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/about_us-300x203.jpg\" alt=\"about_us\" width=\"300\" height=\"203\" /> NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.</p>\r\nThe powdered spices are again tested at the fully equipped quality control laboratories, to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.\r\n\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Special Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Bombay Biryani Mix (30 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-403 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1.jpg\" alt=\"biryani\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Garam Masala Powder (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-404 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1.jpg\" alt=\"graram\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Korma Spice Masala (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-405 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-2.jpg\" alt=\"korma\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Fish Spice Mix (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-406 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1.jpg\" alt=\"fish\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'About', '', 'inherit', 'closed', 'closed', '', '9-revision-v1', '', '', '2016-10-27 10:36:28', '2016-10-27 10:36:28', '', 9, 'http://training.hi.net.pk/nishatspices/2016/10/27/9-revision-v1/', 0, 'revision', '', 0),
(408, 1, '2016-10-27 10:37:47', '2016-10-27 10:37:47', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]About Us[/mk_fancy_title][vc_separator style=\"double\"][vc_column_text]\r\n<p style=\"text-align: justify;\"><img class=\"size-medium wp-image-398 alignright\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/about_us-300x203.jpg\" alt=\"about_us\" width=\"300\" height=\"203\" /> NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.</p>\r\n<p style=\"text-align: justify;\">The powdered spices are again tested at the fully equipped quality control laboratories, to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.</p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Special Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Bombay Biryani Mix (30 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-403 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1.jpg\" alt=\"biryani\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Garam Masala Powder (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-404 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1.jpg\" alt=\"graram\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Korma Spice Masala (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-405 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-2.jpg\" alt=\"korma\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\">Fish Spice Mix (25 gm)</p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-406 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1.jpg\" alt=\"fish\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'About', '', 'inherit', 'closed', 'closed', '', '9-revision-v1', '', '', '2016-10-27 10:37:47', '2016-10-27 10:37:47', '', 9, 'http://training.hi.net.pk/nishatspices/2016/10/27/9-revision-v1/', 0, 'revision', '', 0),
(409, 1, '2016-10-27 10:39:59', '2016-10-27 10:39:59', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]About Us[/mk_fancy_title][vc_separator style=\"double\"][vc_column_text]\r\n<p style=\"text-align: justify;\"><img class=\"size-medium wp-image-398 alignright\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/about_us-300x203.jpg\" alt=\"about_us\" width=\"300\" height=\"203\" /> NISHAT Flour and Spices takes special care in selecting the raw material for the ground single spices category.</p>\r\n<p style=\"text-align: justify;\">The powdered spices are again tested at the fully equipped quality control laboratories, to ensure the best quality standards. They are then packed mechanically into packs of various proportions. The marketing and distribution team is always on the move to ensure timely delivery of its products to the consumers.</p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Special Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Bombay Biryani Mix (30 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-403 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1.jpg\" alt=\"biryani\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Garam Masala Powder (25 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-404 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1.jpg\" alt=\"graram\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Korma Spice Masala (25 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-405 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-2.jpg\" alt=\"korma\" width=\"335\" height=\"470\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Fish Spice Mix (25 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-406 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1.jpg\" alt=\"fish\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'About', '', 'inherit', 'closed', 'closed', '', '9-revision-v1', '', '', '2016-10-27 10:39:59', '2016-10-27 10:39:59', '', 9, 'http://training.hi.net.pk/nishatspices/2016/10/27/9-revision-v1/', 0, 'revision', '', 0),
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(416, 1, '2016-10-27 10:55:33', '2016-10-27 10:55:33', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Chat Masala (50 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-411 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1.png\" alt=\"chat-masala\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Coriander Powder (200 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-412 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder.png\" alt=\"dhaniya-powder\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Turmeric Powder (100 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-413 size-full\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi.png\" alt=\"haldi\" width=\"335\" height=\"476\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (200gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'Products', '', 'inherit', 'closed', 'closed', '', '10-revision-v1', '', '', '2016-10-27 10:55:33', '2016-10-27 10:55:33', '', 10, 'http://training.hi.net.pk/nishatspices/2016/10/27/10-revision-v1/', 0, 'revision', '', 0),
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(421, 1, '2016-10-27 11:01:41', '2016-10-27 11:01:41', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Chat Masala (50 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-411 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1-211x300.png\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Coriander Powder (200 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Turmeric Powder (100 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (200gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Chat Masala (50 gm)</span></strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-418\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1-1-214x300.jpg\" alt=\"graram-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Spice Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-419\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-1-1-214x300.jpg\" alt=\"korma-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fish Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-420\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1-1-211x300.jpg\" alt=\"fish-1\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'Products', '', 'inherit', 'closed', 'closed', '', '10-revision-v1', '', '', '2016-10-27 11:01:41', '2016-10-27 11:01:41', '', 10, 'http://training.hi.net.pk/nishatspices/2016/10/27/10-revision-v1/', 0, 'revision', '', 0),
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(426, 1, '2016-10-27 11:11:46', '2016-10-27 11:11:46', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Chat Masala (50 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-411 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1-211x300.png\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Coriander Powder (200 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Turmeric Powder (100 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (200gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Chat Masala (50 gm)</span></strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-418\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1-1-214x300.jpg\" alt=\"graram-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Spice Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-419\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-1-1-214x300.jpg\" alt=\"korma-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fish Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-420\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1-1-211x300.jpg\" alt=\"fish-1\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Chicken Curry Masala (2 5gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-422\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chicken-1-211x300.jpg\" alt=\"chicken\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Achar Gosht Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-423\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/achargosht-1-211x300.jpg\" alt=\"achargosht\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fruit Chat Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-424\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-211x300.jpg\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Tikka Boti, Seekh Kabab Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-425\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/tikka-3-211x300.jpg\" alt=\"tikka\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row]', 'Products', '', 'inherit', 'closed', 'closed', '', '10-revision-v1', '', '', '2016-10-27 11:11:46', '2016-10-27 11:11:46', '', 10, 'http://training.hi.net.pk/nishatspices/2016/10/27/10-revision-v1/', 0, 'revision', '', 0),
(427, 1, '2016-10-27 11:13:26', '2016-10-27 11:13:26', '', 'red-chilli', '', 'inherit', 'open', 'closed', '', 'red-chilli', '', '', '2016-10-27 11:13:26', '2016-10-27 11:13:26', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/red-chilli.jpg', 0, 'attachment', 'image/jpeg', 0),
(428, 1, '2016-10-27 11:13:59', '2016-10-27 11:13:59', '', 'nihari', '', 'inherit', 'open', 'closed', '', 'nihari-3', '', '', '2016-10-27 11:13:59', '2016-10-27 11:13:59', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/nihari-2.jpg', 0, 'attachment', 'image/jpeg', 0),
(429, 1, '2016-10-27 11:14:59', '2016-10-27 11:14:59', '', 'karahi-gosht', '', 'inherit', 'open', 'closed', '', 'karahi-gosht-2', '', '', '2016-10-27 11:14:59', '2016-10-27 11:14:59', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/karahi-gosht-1.jpg', 0, 'attachment', 'image/jpeg', 0),
(431, 1, '2016-10-27 11:17:36', '2016-10-27 11:17:36', '', 'bamba-biryani', '', 'inherit', 'open', 'closed', '', 'bamba-biryani', '', '', '2016-10-27 11:17:36', '2016-10-27 11:17:36', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/bamba-biryani.jpg', 0, 'attachment', 'image/jpeg', 0),
(430, 1, '2016-10-27 11:15:45', '2016-10-27 11:15:45', '', 'haldi', '', 'inherit', 'open', 'closed', '', 'haldi-2', '', '', '2016-10-27 11:15:45', '2016-10-27 11:15:45', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/haldi.jpg', 0, 'attachment', 'image/jpeg', 0),
(432, 1, '2016-10-27 11:18:03', '2016-10-27 11:18:03', '', 'black-paper', '', 'inherit', 'open', 'closed', '', 'black-paper', '', '', '2016-10-27 11:18:03', '2016-10-27 11:18:03', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/black-paper.jpg', 0, 'attachment', 'image/jpeg', 0),
(433, 1, '2016-10-27 11:19:07', '2016-10-27 11:19:07', '', 'cumin-seed', '', 'inherit', 'open', 'closed', '', 'cumin-seed', '', '', '2016-10-27 11:19:07', '2016-10-27 11:19:07', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/cumin-seed.jpg', 0, 'attachment', 'image/jpeg', 0),
(434, 1, '2016-10-27 11:19:48', '2016-10-27 11:19:48', '', 'grammasala', '', 'inherit', 'open', 'closed', '', 'grammasala', '', '', '2016-10-27 11:19:48', '2016-10-27 11:19:48', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/grammasala.jpg', 0, 'attachment', 'image/jpeg', 0),
(610, 1, '2016-10-31 13:13:07', '2016-10-31 13:13:07', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><a href=\"http://nishatspices.com/chat-masala-50-gm/\"><span style=\"color: #000000;\"><strong>Chat Masala (50 gm)</strong></span></a></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-411 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1-211x300.png\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Coriander Powder (200 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Turmeric Powder (100 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (200gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Chat Masala (50 gm)</span></strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-418\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1-1-214x300.jpg\" alt=\"graram-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Spice Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-419\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-1-1-214x300.jpg\" alt=\"korma-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fish Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-420\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1-1-211x300.jpg\" alt=\"fish-1\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Chicken Curry Masala (2 5gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-422\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chicken-1-211x300.jpg\" alt=\"chicken\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Achar Gosht Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-423\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/achargosht-1-211x300.jpg\" alt=\"achargosht\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fruit Chat Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-424\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-211x300.jpg\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Tikka Boti, Seekh Kabab Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-425\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/tikka-3-211x300.jpg\" alt=\"tikka\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-427\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/red-chilli-211x300.jpg\" alt=\"red-chilli\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Special Nihari Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-428\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/nihari-2-211x300.jpg\" alt=\"nihari\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Karahi Gosht Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-429\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/karahi-gosht-1-211x300.jpg\" alt=\"karahi-gosht\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Turmeric Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-430\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.jpg\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Bombay Biryani Mix (65 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-431\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/bamba-biryani-211x300.jpg\" alt=\"bamba-biryani\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Black Pepper Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-432\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/black-paper-211x300.jpg\" alt=\"black-paper\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Cumin Seed Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-433\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/cumin-seed-211x300.jpg\" alt=\"cumin-seed\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-434\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/grammasala-211x300.jpg\" alt=\"grammasala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fruit Chat Masala (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-435\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/furt-chat-masala-211x300.jpg\" alt=\"furt-chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Masala Spice Mix (50 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-436\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-masala-1-211x300.jpg\" alt=\"korma-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][/vc_column][vc_column width=\"1/4\"][/vc_column][/vc_row]', 'Products', '', 'inherit', 'closed', 'closed', '', '10-revision-v1', '', '', '2016-10-31 13:13:07', '2016-10-31 13:13:07', '', 10, 'http://training.hi.net.pk/nishatspices/2016/10/31/10-revision-v1/', 0, 'revision', '', 0),
(435, 1, '2016-10-27 11:21:17', '2016-10-27 11:21:17', '', 'furt-chat-masala', '', 'inherit', 'open', 'closed', '', 'furt-chat-masala', '', '', '2016-10-27 11:21:17', '2016-10-27 11:21:17', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/furt-chat-masala.jpg', 0, 'attachment', 'image/jpeg', 0),
(436, 1, '2016-10-27 11:22:06', '2016-10-27 11:22:06', '', 'korma-masala', '', 'inherit', 'open', 'closed', '', 'korma-masala-2', '', '', '2016-10-27 11:22:06', '2016-10-27 11:22:06', '', 10, 'http://training.hi.net.pk/nishatspices/wp-content/uploads/2016/09/korma-masala-1.jpg', 0, 'attachment', 'image/jpeg', 0),
(437, 1, '2016-10-27 11:22:14', '2016-10-27 11:22:14', '[vc_row][vc_column][mk_fancy_title tag_name=\"h3\" color=\"#0a0a0a\" size=\"45\" line_height=\"110\" font_style=\"italic\" font_family=\"Dynalight\" font_type=\"google\"]Products[/mk_fancy_title][vc_separator style=\"double\"][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Chat Masala (50 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-411 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-1-211x300.png\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Coriander Powder (200 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-412 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/dhaniya-powder-211x300.png\" alt=\"dhaniya-powder\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>Turmeric Powder (100 gm)</strong></span></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone wp-image-413 size-medium\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.png\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (200gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-415\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/lal-mrch-211x300.png\" alt=\"lal-mrch\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Chat Masala (50 gm)</span></strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-417\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/biryani-1-1-214x300.jpg\" alt=\"biryani-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-418\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/graram-1-1-214x300.jpg\" alt=\"graram-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Spice Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-419\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-1-1-214x300.jpg\" alt=\"korma-1\" width=\"214\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fish Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-420\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/fish-1-1-211x300.jpg\" alt=\"fish-1\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Chicken Curry Masala (2 5gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-422\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chicken-1-211x300.jpg\" alt=\"chicken\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Achar Gosht Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-423\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/achargosht-1-211x300.jpg\" alt=\"achargosht\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fruit Chat Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-424\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/chat-masala-211x300.jpg\" alt=\"chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Tikka Boti, Seekh Kabab Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-425\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/tikka-3-211x300.jpg\" alt=\"tikka\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Red Chilli Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-427\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/red-chilli-211x300.jpg\" alt=\"red-chilli\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Special Nihari Spice Mix (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-428\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/nihari-2-211x300.jpg\" alt=\"nihari\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Karahi Gosht Masala (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-429\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/karahi-gosht-1-211x300.jpg\" alt=\"karahi-gosht\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Turmeric Powder (25 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-430\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/haldi-211x300.jpg\" alt=\"haldi\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Bombay Biryani Mix (65 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-431\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/bamba-biryani-211x300.jpg\" alt=\"bamba-biryani\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Black Pepper Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-432\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/black-paper-211x300.jpg\" alt=\"black-paper\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Cumin Seed Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-433\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/cumin-seed-211x300.jpg\" alt=\"cumin-seed\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Garam Masala Powder (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-434\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/grammasala-211x300.jpg\" alt=\"grammasala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Fruit Chat Masala (100 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-435\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/furt-chat-masala-211x300.jpg\" alt=\"furt-chat-masala\" width=\"211\" height=\"300\" /></p>\r\n[/vc_column_text][/vc_column][vc_column width=\"1/4\"][vc_column_text]\r\n<p style=\"text-align: center;\"><strong>Korma Masala Spice Mix (50 gm)</strong></p>\r\n<p style=\"text-align: center;\"><img class=\"alignnone size-medium wp-image-436\" src=\"http://nishatspices.com/wp-content/uploads/2016/09/korma-masala-1-211x300.jpg\" alt=\"korma-masala\" width=\"211\" height=\"300\" 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