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Pongal (Ven Pongal) with Sambar and Chutnies
Ven pongal is the simplest and healthy South-Indian breakfast . Somewhat similar to khichdi. Goes well with coconut chuteny, sambar ,dried curd chilies and paapads.
This is similar to khichdi.
Ingredients
Rice- 1 cup
Moong daal washed- 1/4 c up and 2 tblspns
Ghee- 3 tblspns
Kali mirch (blck pepper)-1tspn
Ginger- 1 tspn (finely chopped)
Cumin seeds - 1/2 tspn
Curry leaves - 7-8
Kaju (Cashews )- 8-10 broken
Water - 3 cups
Salt to taste
Heeng -1 pinch (optional)
Green chilies -2-3 (optional)

In a pan or on tawa first dry roast moong daal for 2-3 mnts in medium flame. Till it becomes little brown in color. Keep it aside. Then dry roast the rice just for 2-3 mnts. Now wash both rice and daal. Keep aside. In cooker take 3 tblspns oil. Heat the oil and quickly fry the broken cashew nuts. Remember it burns too fast. Then take the cashew out,drain the oil and keep the nuts aside.
Now in the same ghee add cumin seeds, kali mirch and crackle them. And curry leaves. Add ginger and saute for few seconds.
Now add washed rice and daal. Mix well add water and salt. Cook it. We need to put more water than our usual rice cooking. Because pongal should not be dry, but not too watery as well.
When it is cooked,add cashews and garnish with coriander leaves.
Eat with coconut chutny and sambar.
1. Can roast in little ghee also.
2. No need to wash rice and daal becfore roasting them.
3. Can add cashews while cooking..but I like the crunchiness which comes when we add it later.
4. Dryness and liquidity of pongal depends upon the quality of rice and daal, also upon your choice how you like to make it.
4. Traditional pongal looks like halwa. Means rice and daal looks crushed.

6 Love

Diwali special Besan and Suji ke laddu
Diwali is coming soon.
Lets avoid adulterated sweets from market and enjoy the homemade traditional sweets in the festive season.
Recipe for laddus
Ingredients
Suji(semolina)- 1 cup
Besan -2 cups
Desi Ghee or vanaspati ghee - 300 grams
Sugar - 1.5 cups
Cardamom powder - 1 tspn
Dry fruits of your choice

Take 2 tblspn of ghee in a pan and roast semolina(suji) on low to medium flame till it gets little brown gives nice aroma.
Keep it in a plate. Now take rest of the ghee and heat it. Pour beasn in the ghee and roast it on low to medium flame till it gets nice golden brown color and starts giving nice nutty aroma. As there is ghee so be careful it splatters too much. Also keep stirring so it will bot stick and burn. When its roasted remove it and put in a plate.(can keep in the same plate with roasted suji). Now in a pan add 1/2 cup water in sugar and heat it to make 1 string syrup. When it reaches to 1 string consistency switch off the stove. Quickly add suji and besan into the syrup and mix it well. There should not be any lumps. Add cardamom powder and crushed/chopped dry fruits. Keep it to cool for some time and keep stirring occasionally. This time suji absorbs the syrup. When it is warm (on tolerable temperature) start making laddus. Can garnish with more dry fruits. Can also add grated coconut while mixing dry fruits, but it may give smell if you keep the laddus for long time.

4 Love

5 WTF snaps from the Comedy Animal Photo Awards
The Comedy Wildlife Photography Awards (yes, that's a thing) are back once again, showcasing candid shots of the funniest critters on the World Wild Web.
So good are some of these snaps, it's almost as if the animals knew the brief. From peekaboo eagles to ballet-dancing ants, and friendly polar bears to snowball-flinging monkeys, the most comedic scenes from the animal kingdom are all here.
Kick-started last year to help raise cash and awareness for conservation efforts in a lighthearted way, you can enjoy a handful of 2016's funniest shots below before heading over to the CWPA website to LOL at the rest of the entries


Is it a bird? Is it a plane? No, it's a 'peli-can't catch a fish to save his life'


*Plays 'The Great Escape' theme tune* © Nicolas De Vaulx/Comedy Wildlife Photo 2016


That feeling when you forgot something important

"Shit. Did I leave the iron on?" © Barb D'Arpino/Comedy Wildlife Photo 2016


Oh yeah. Laugh it up

"You want a funny photo? Owl handle it." © Edward Kopeschny/Comedy Wildlife Photo 2016


Who needs hand-eye coordination anyway?

"Oh yeah, this is awkward for you, huh?" - fish © Rob Kroenert/Comedy Wildlife Photo 2016


That's a bad day in the office

"Hey, Dave, I'm taking the rest of the day off." © Tom Stables/Comedy Wildlife Photo 2016


Check out the rest of the entries to this year's competition right here.

8 Love

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6 Love
<a class="tagAnchor" href="https://nojoto.com/topic/37016/carryminati/stories" title="carryminati">#carryminati</a> My fav @carryminati <a class="tagAnchor" href="https://nojoto.com/topic/4907/comedy/stories" title="Comedy">#Comedy</a> <a class="tagAnchor" href="https://nojoto.com/topic/37017/roast/stories" title="roast">#roast</a> <a class="tagAnchor" href="https://nojoto.com/topic/6974/south/stories" title="South">#South</a>

#carryminati My fav @carryminati #Comedy #roast #South

2 Love

Pongal (Ven Pongal) with Sambar and Chutnies
Ven pongal is the simplest and healthy South-Indian breakfast . Somewhat similar to khichdi. Goes well with coconut chuteny, sambar ,dried curd chilies and paapads.
This is similar to khichdi.
Ingredients
Rice- 1 cup
Moong daal washed- 1/4 c up and 2 tblspns
Ghee- 3 tblspns
Kali mirch (blck pepper)-1tspn
Ginger- 1 tspn (finely chopped)
Cumin seeds - 1/2 tspn
Curry leaves - 7-8
Kaju (Cashews )- 8-10 broken
Water - 3 cups
Salt to taste
Heeng -1 pinch (optional)
Green chilies -2-3 (optional)

In a pan or on tawa first dry roast moong daal for 2-3 mnts in medium flame. Till it becomes little brown in color. Keep it aside. Then dry roast the rice just for 2-3 mnts. Now wash both rice and daal. Keep aside. In cooker take 3 tblspns oil. Heat the oil and quickly fry the broken cashew nuts. Remember it burns too fast. Then take the cashew out,drain the oil and keep the nuts aside.
Now in the same ghee add cumin seeds, kali mirch and crackle them. And curry leaves. Add ginger and saute for few seconds.
Now add washed rice and daal. Mix well add water and salt. Cook it. We need to put more water than our usual rice cooking. Because pongal should not be dry, but not too watery as well.
When it is cooked,add cashews and garnish with coriander leaves.
Eat with coconut chutny and sambar.
1. Can roast in little ghee also.
2. No need to wash rice and daal becfore roasting them.
3. Can add cashews while cooking..but I like the crunchiness which comes when we add it later.
4. Dryness and liquidity of pongal depends upon the quality of rice and daal, also upon your choice how you like to make it.
4. Traditional pongal looks like halwa. Means rice and daal looks crushed.

6 Love

Diwali special Besan and Suji ke laddu
Diwali is coming soon.
Lets avoid adulterated sweets from market and enjoy the homemade traditional sweets in the festive season.
Recipe for laddus
Ingredients
Suji(semolina)- 1 cup
Besan -2 cups
Desi Ghee or vanaspati ghee - 300 grams
Sugar - 1.5 cups
Cardamom powder - 1 tspn
Dry fruits of your choice

Take 2 tblspn of ghee in a pan and roast semolina(suji) on low to medium flame till it gets little brown gives nice aroma.
Keep it in a plate. Now take rest of the ghee and heat it. Pour beasn in the ghee and roast it on low to medium flame till it gets nice golden brown color and starts giving nice nutty aroma. As there is ghee so be careful it splatters too much. Also keep stirring so it will bot stick and burn. When its roasted remove it and put in a plate.(can keep in the same plate with roasted suji). Now in a pan add 1/2 cup water in sugar and heat it to make 1 string syrup. When it reaches to 1 string consistency switch off the stove. Quickly add suji and besan into the syrup and mix it well. There should not be any lumps. Add cardamom powder and crushed/chopped dry fruits. Keep it to cool for some time and keep stirring occasionally. This time suji absorbs the syrup. When it is warm (on tolerable temperature) start making laddus. Can garnish with more dry fruits. Can also add grated coconut while mixing dry fruits, but it may give smell if you keep the laddus for long time.

4 Love

5 WTF snaps from the Comedy Animal Photo Awards
The Comedy Wildlife Photography Awards (yes, that's a thing) are back once again, showcasing candid shots of the funniest critters on the World Wild Web.
So good are some of these snaps, it's almost as if the animals knew the brief. From peekaboo eagles to ballet-dancing ants, and friendly polar bears to snowball-flinging monkeys, the most comedic scenes from the animal kingdom are all here.
Kick-started last year to help raise cash and awareness for conservation efforts in a lighthearted way, you can enjoy a handful of 2016's funniest shots below before heading over to the CWPA website to LOL at the rest of the entries


Is it a bird? Is it a plane? No, it's a 'peli-can't catch a fish to save his life'


*Plays 'The Great Escape' theme tune* © Nicolas De Vaulx/Comedy Wildlife Photo 2016


That feeling when you forgot something important

"Shit. Did I leave the iron on?" © Barb D'Arpino/Comedy Wildlife Photo 2016


Oh yeah. Laugh it up

"You want a funny photo? Owl handle it." © Edward Kopeschny/Comedy Wildlife Photo 2016


Who needs hand-eye coordination anyway?

"Oh yeah, this is awkward for you, huh?" - fish © Rob Kroenert/Comedy Wildlife Photo 2016


That's a bad day in the office

"Hey, Dave, I'm taking the rest of the day off." © Tom Stables/Comedy Wildlife Photo 2016


Check out the rest of the entries to this year's competition right here.

8 Love

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6 Love
<a class="tagAnchor" href="https://nojoto.com/topic/37016/carryminati/stories" title="carryminati">#carryminati</a> My fav @carryminati <a class="tagAnchor" href="https://nojoto.com/topic/4907/comedy/stories" title="Comedy">#Comedy</a> <a class="tagAnchor" href="https://nojoto.com/topic/37017/roast/stories" title="roast">#roast</a> <a class="tagAnchor" href="https://nojoto.com/topic/6974/south/stories" title="South">#South</a>

#carryminati My fav @carryminati #Comedy #roast #South

2 Love