D4Daniel

VTA-204B open CD tray

V50-200 open the CD tray

How to insert a cassette tape

Video to open the CD door for CD players

Please go through the below troubleshooting steps to open a CD tray. Step1. Observe the 2 bottom sides of the CD tray (Refer to the video) Step2. If the aperture is to the left/right you can insert a flat and thin metal into the aperture the location is around 4 cm either from the left/right of the panel (Refer to the video) Step3. Once you have the pin in the correct aperture you need to move the pin back and forth left and right till the CD tray pops out a little (Refer to the video). Step4. Let down the metal, then pull the CD tray out with both hands finger steadily.(Refer to the video) Thank you.

Ingredients: For Chicken Marinade: 500g bone-in chicken pieces (legs or thighs) 1 cup plain yogurt 1 tbsp ginger paste 1 tbsp garlic paste 1 tbsp biryani masala (available at Indian grocery stores) 1/2 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp garam masala 1/2 tsp salt Juice of 1 lemon 2 tbsp cooking oil For Rice: 2 cups basmati rice 8 cups water 2 bay leaves 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For Biryani Masala: 2 large onions, thinly sliced 2 tomatoes, chopped 1/2 cup chopped fresh coriander leaves 1/2 cup chopped fresh mint leaves 1/2 cup fried onions (optional) 1/2 cup milk 1/2 tsp saffron strands (soaked in milk) 2 tbsp ghee (clarified butter) 2 tbsp cooking oil 1/2 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp fennel seeds 1/2 tsp black peppercorns 1/2 inch cinnamon stick 2-3 green cardamom pods 2-3 cloves Salt to taste Instructions: Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes. In a large pot, bring 8 cups of water to a boil. Add bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70% cooked. Drain and set aside. In a large bowl, combine all the marinade ingredients for the chicken. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for best results. Heat ghee and oil in a large deep pan or Dutch oven over medium heat. Add sliced onions and fry until golden brown. Remove half of the fried onions for garnishing, if desired. Add cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, and cloves to the pan. Sauté for a minute until fragrant. Add chopped tomatoes to the pan and cook until they are soft and mushy. Add turmeric powder, red chili powder, and salt. Mix well. Add marinated chicken pieces to the pan and cook for 5-7 minutes until the chicken changes color and is partially cooked. In a blender, grind the partially cooked chicken and masala to a coarse paste. This will help to infuse the flavors of the spices into the chicken and give the biryani a delicious taste. Return the chicken paste to the pan. Add chopped coriander leaves, mint leaves, and fried onions (if using). Mix well. Layer the partially cooked rice