The best and easiest way to learn arabic language.

 Do you like to learn Arabic?

Welcome to my blog 

There is very good opportunity to learn Arabic language for beginners..

SHORT ARABIC LANGUAGE COURSE

The duration of this course is two months. 

Its for beginners who don't know arabic. 

Full conversation   grammar,  and writing practice. 

Easiest and interesting way of teaching. 

Friendly environment with students. 

Full attention to all the students. 

Only for    FEMALE STUDENTS .

TIMINGS : 9 pm to 10 pm.

For further information and details..please contact at 

the given numbers.


Comments

Post a Comment

Popular posts from this blog

My daily ROUTEEN

Image
ꀴ Aj me ap ko apni personal diary dikhati hun.. AJ KI BAT From my daily diary..meri diary sy iqtibas.. Bardasht:  Zindagee me bhtttt sy lamhay aisy aty hen k yun lagta hy k saans lena mushkil ho jaey ga, dil gham ki shiddat sy choor hota hy...or ankhen aansuon sy lab rez... Ap ksi k kandhy pr sir rakh kr apna gham halka bhi nhn kr sakty...q k takleef deny wala koi gher nhn hota..aap ka bhtt apnaa, or azeez hota hy... Insan gheron ka gham to bhula deta hy...mgr jo gham apnon ny dia ho, wo bardasht nhn hota... Kise pal chen nhn aata, ajeeb byqararee ki kafiat hoti hy.. Aisy waqt me insan bikhar jata hy, toot jata hy..kisee sheeshy ki tarha chakna choor ho jata hy..q k jab aetibar ko thes lagti hy.. to wo toot jata hy...or us ki kirchiyaan dil me pewast ho jati hn.. Mai ny khud sy ziada jis pr bharosa Kia...jis ko toot kr chaha...us shakhs ny mjhy sary zamany k samny ruswa kr dia... Mgr mai ny kise sy koi shikwa nhn kia...apna dard kise ko nhn bataya...q k meri muhabbat itneeee kamzor...
Read more

Why are my roasted potatoes pale and not crispy?

Image
  Why are my roasted potatoes pale and not crispy? I boil them beforehand. You’re only part of the way done. To make them crispy and brown, you either need to use a deep fried or roasted method. But instead, by boiling it, sure you get the temperature, but none of the Maillard Reaction chemical reaction needed to get the amino acids to kick in with the heat, brown the potatoes and get it crispy. (from Martha Stewart) You see, boiling is an entirely different chemical reaction, and you’ll never get them crispy (or at least not easily). You would need to roast them at a REALLY high temperature to dry out the skin first before it even starts roasting. All the parboiling stage does is when you take it out, you add a lot more texture to the potato for the oil to cook. The British do something along those lines by parboiling first, and you would need a waxy potato like the Russet, the King Edward or the Dutch Cream to work with. This is what you need to do. Cut your potatoes, and soak fo...
Read more