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MasterChef India Season 4 Episode 21 brings one of the most intense and surprising challenges so far – the Organ Mystery Box. Contestants are left stunned as they open their mystery boxes to find unconventional ingredients that test their creativity, technique, and courage. With high pressure in the MasterChef kitchen, every dish counts as judges closely observe presentation, flavor, and innovation. Who will rise to the challenge and who will struggle under pressure? Don’t miss this thrilling episode aired on 2 February 2026.
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MasterChef India Season 4, MasterChef India Episode 21, Organ Mystery Box, MasterChef India 2 Feb 2026, MasterChef Full Episode, MasterChef India Today Episode, Cooking Reality Show, Mystery Box Challenge, Indian Cooking Show, MasterChef India Latest Episode, MasterChef India Season 4 Full Episode
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MasterChef India Season 4, MasterChef India Episode 21, Organ Mystery Box, MasterChef India 2 Feb 2026, MasterChef Full Episode, MasterChef India Today Episode, Cooking Reality Show, Mystery Box Challenge, Indian Cooking Show, MasterChef India Latest Episode, MasterChef India Season 4 Full Episode
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FunTranscript
00:00Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup & Sauces, co-powered by IKEA, Fortune Chucky Freshata, Partner Kohler, Catched Salts & Spices, Vijay Sales & Swiss Frozen Snacks.
00:21In MasterChef's World Class Pantry, Veeba's Special Zone, you will get Veeba's wide range of super tasty ketchups, a variety of creamy mayonnaise, dressing, sauces, spreads & instant noodles in Chinese sauces, because the love of Veeba is Veeba.
00:39In the IKEA Zone, you will get all the beautiful plates and bowls, and here you will get cast iron pans, premium nonstick cookware, stainless steel cookers & knives.
00:48In the Fortune rack, you will get Fortune Chucky Freshata, Fuji, Meida, Fortune Soybean Oil, Fortune Mustard Oil & more than anything.
00:57And to give your cooking stations a bold and luxurious look, you will get multi-purpose, spacious and durable sinks, and with touchless technology and multi-spray options, innovative faucets.
01:08In the Ketch Salts & Spices Racks, you will get all food.
01:15With a wide range of Ketch Masala, a variety of Ketch Sprinklers & Pink Rock Salt.
01:21And you will power your kitchen's electronic appliances, Vijay Sales.
01:25In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders & a lot.
01:32In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough & a lot.
01:46Please join your hands together for the legend.
01:50Please join your hands together for the legend himself, Acharya Manish Ji.
02:20Welcome to MasterChef India.
02:25Sir, how are you?
02:28How did you feel to come to MasterChef?
02:30Very good.
02:31And the most important thing is that the MasterChef will reach the Ayurveda to the house.
02:37It will reach every house in the house.
02:39It means that you have to be able to heal the Ayurveda.
02:45And you have to heal the Ayurveda.
02:48So this is your MasterChef's theme.
02:51If you bring this theme to the world, you will not have to be able to heal.
02:54Yes.
02:55Now Acharya Ji, you will be able to heal.
03:00Absolutely.
03:01The challenge is very simple.
03:03You have to read the mystery box.
03:08The name is Organ Mystery Box.
03:12Ajankya and Vikram, Mehfuz and Yasmin.
03:15And Yasmin, you have today's organ mystery box is liver and pancreas.
03:21And in this way, you will use a mystery box.
03:24And in this way, you will use a mystery box.
03:27In the mystery box, there are some ingredients that are very beneficial for these organs.
03:34And to keep them healthy.
03:36And in this way, the ingredients of your organ mystery box,
03:39you will use less than two ingredients.
03:43One dish.
03:44One dish.
03:45One dish.
03:46You will give the staple pantry.
03:49Because MasterChef's world class pantry is closed today.
03:54Ajankya, open your organ mystery box, liver and pancreas.
03:59Wow.
04:00Mm.
04:01Anju ji, Manju ji.
04:02Timran, Imanchi.
04:03How about it?
04:04Aarchina Rupali ji, Aarchina Rupali ji, Aarchina.
04:18Nice!
04:19Thank you, thank you.
04:21Like that?
04:22It's fun.
04:23That's fun.
04:26Do you like that?
04:28Aarchina Rupali ji, Aarchina Rupali ji.
04:35Krabdeeb.
04:41This week, the last dish in every challenge will go to the Elimination Challenge or the Black Apron Challenge.
04:52I forgot the twist.
04:58Oh my god. Sorry.
05:04Look, this is the Organ Mystery Box ingredients.
05:10You have to use two ingredients.
05:15But the twist is that one will make the meat and one will make the meat.
05:24Now, we will make this decision for our Simran and Himanchi.
05:29Himanchi, because last week, your dish was the best dish of the week.
05:35Celebration of Art, Television of Poetry.
05:38I'm very happy to leave this dish.
05:50Simran and Himanchi, come here.
05:52Come on.
05:53How about the rice?
05:54Ajinqia Vikram, meata or namkin?
05:55Ajinqia Vikram will be namkin.
05:59Ajinqia Vikram will be namkin.
06:01Namkin.
06:02Savori.
06:03I mean, Yasmin is making meat.
06:06Simran, tell us about the meat you are giving?
06:10Chef, we would like to give a sweet and anjoo manjoo auntie savory.
06:18Let's move on to the next one.
06:19Tell us, Simran.
06:20Chef, we would like to make a savory and we would like to give a sweet.
06:27What would you like to give Archnarupali?
06:29Chef, I would like to give Archnarupali savory.
06:33And Kipali auntie and Jamna auntie sweet.
06:38Okay, the last one.
06:40I would like to give Anshmit Prabhadeep savory.
06:43And Himang and Parvati auntie sweet.
06:47Anshmit Prabhadeep has listened to the savory,
06:49his BP has increased.
06:53No, Chef.
06:54Chef, the majority of our ingredients are more savory.
06:58So I'm happy on the savory.
07:00But my hand is more sweet.
07:02So both sides were fine.
07:05No, it's your hand on your head.
07:08You'll be gone.
07:10Look, how much love you are.
07:12Don't give up your breath.
07:14Don't give up your breath today.
07:15Don't give up your breath.
07:16Don't give up your breath.
07:17Before we start the challenge,
07:19I want to say something.
07:20Airwaves is not just knowledge of the old books.
07:24It's the truth of our today's story.
07:27So today, you should put whatever you have on the plate.
07:31You should be soft and be balanced.
07:33And also, balance.
07:35This is very important.
07:38This is for you, Palpal Kumari,
07:39I'm giving you 60 minutes,
07:41which starts in three, two, one.
07:45Ayurved.
07:46This dish's main challenge is to keep the Ayurvedic cheese
07:56and to keep the taste of the dish.
07:59And to keep the balance of the dish.
08:00And the benefit of my brother is that my brother doesn't have a brain.
08:05And he eats the dish and then he will increase my brother's brain.
08:07I am watching you all the time,
08:09too early.
08:10But you're your brother.
08:11You're not a friend that I know?
08:12No, you don't say it.
08:13You're not your friend.
08:14As you make the one who make the one.
08:14You're cooking.
08:16Okay, I'll do it.
08:17You're good, I'll do it.
08:18Yeah.
08:19You're doing it.
08:20I'm walking.
08:22I am walking.
08:24Come on.
08:38Achari ji, which is an ingredient in our home that is very important for health?
08:46If you think the biggest thing, it's black tea.
08:49Kala gold.
08:51Black gold, you know?
08:52You know, you know, the English, which came to Bharat, came to Kalimirch.
08:56At that time, it was easy to sleep.
08:58The Kalimirch was the same.
09:00And the Kalimirch was the same in Bharat.
09:04It was a second year.
09:06If you think about 15-20 years old,
09:10two, three, four days,
09:12the Kalimirch was the same.
09:14You will never lose your lungs.
09:15You will never lose your heart.
09:17It's an immunity improvement.
09:18When I was in the seventh class, I had a heart.
09:21Yes.
09:22And at that time, I had a heart.
09:23So I had a heart.
09:25My father was a scientist.
09:26He said, you know, I'll go to the doctor.
09:28He said, you know, you don't lose your heart.
09:31The doctor said, you know, you have five badame and five badame.
09:33And five badame and five badame.
09:34And one badame is a badame.
09:36It's a badame.
09:37And it's a badame.
09:37It's a little bit of a badame.
09:39And I also have a badame.
09:40I had a badame.
09:41I am a badame.
09:42I've had to feel it on the back of my life.
09:43And I have to feel it on the back of my bed.
09:46I won't have to feel it.
09:47I mean, I have to feel it on the back of my life.
09:48There are so many things in our food and we are running away from the doctor, so we are doing wrong.
10:03I am from Rajasthan. We eat a lot of sweet food.
10:07I am making a different way of traditional food.
10:12Our kaju is very famous, so I am giving a new twist to the kaju.
10:18I am making a rose petal kaju.
10:29Today, we have a box from Ayurvedic Mishri Box.
10:34We are making savory from today.
10:37We had to use two drinks.
10:40But we have to use all the drinks here.
10:44We were fighting for the kaju.
10:47But today, we have to wait for the kaju.
10:49Because the kaju is a little bit better.
10:51The kaju will get a black apple.
10:54Today, you are not a kaju.
10:56I am a kaju.
10:57We have to use shawal and karela.
11:07We use shawal and karela.
11:08We use shawal and karela.
11:10We use shawal.
11:11We use shawal here in Karada.
11:13We use shawal in Mangalore.
11:14We use shawal.
11:15And we have make shawal in Mangalore.
11:17We make shawal.
11:18I am making shawal for the kheer.
11:20With this, I'm using beetroot as well as a roll of beetroot.
11:27I'm adding a filling of karela and jaggery.
11:31It's a smooth texture and a crisp texture.
11:40Hello, sir.
11:41Hello, sir.
11:43I'm very happy to meet you.
11:45Please tell me, what is your dish?
11:47Today, I'm making a lost recipe.
11:50It's ragi malli.
11:52We grinded the milk of ragi and coconut milk.
11:57It's a pudding like pudding.
11:59One thing I want to tell you.
12:01As many of our old classic recipes,
12:03their presentation is standard.
12:05At this stage, your dish will be tasty.
12:08So, keep your attention on the presentation.
12:10Yes, sir.
12:11I'm proud of you.
12:12Shanna Ji, will you give a big presentation?
12:17Hello, Chef.
12:18Hello, Chef.
12:19Hello, Chef.
12:20Hello, Chef.
12:21Hello, Chef.
12:22You both had a mystery box of liver and pancreas.
12:24It's a mystery box of liver and pancreas.
12:25It's your favorite in desserts.
12:26But today, you have a savory.
12:27Yes.
12:28What are those two ingredients?
12:29Which ingredients that you are using for a dish?
12:32Today, I'm using foxtail for those millet.
12:35It's a mystery box of liver and pancreas.
12:37It's your favorite in desserts.
12:39But today you'll get savory.
12:41Which ingredients are you going to use today's dish?
12:45Today we're using foxtail for the millets.
12:50Anju ji, is it done?
12:51No, I'm smoking.
12:53How is it?
12:54I'm smoking.
12:55I'm smoking it.
12:56I'm smoking it.
12:57I'm smoking it.
12:58I'm smoking it.
12:59I'm smoking it.
13:00I'm smoking it.
13:01I'm smoking it.
13:05If you mix so much of the milk or the milk,
13:09it won't be good for health.
13:14Let's see.
13:15Let's see.
13:16I had to stain it.
13:18Did you taste the flavor of the milk?
13:21The milk.
13:22The milk of the milk?
13:23No, it was milk of the milk of the milk.
13:25Because I wanted to test the milk.
13:28So I thought that the milk of the milk,
13:31the milk of the milk.
13:32Then I'll put the milk of the milk.
13:34Then I'll put the milk of the milk.
13:36If you want to smoke,
13:37there are different ingredients.
13:39You can use the milk of the milk.
13:41Like cinnamon.
13:42We don't want the milk of the milk.
13:44We don't want the milk of the milk.
13:48Be very careful.
13:49This is not good for health.
13:50And the taste is not good for the milk.
13:52Thank you, sir.
13:53It's different from the milk.
13:54It's different from the milk.
13:55It's different from the milk.
13:56If you've ever done it with milk,
13:57I must discard it.
13:58I have put it apart from it.
13:59I've put it apart.
14:02I'll put it apart.
14:04One second.
14:06Please tell me,
14:07What's your name of the dish?
14:10We can use the combination of the ramen.
14:12The ramen and the ramen are all the pork.
14:14We'll make a foxtel millet.
14:16We'll make one side of the ramen.
14:18Because it's a cool addition.
14:19We will pipe a tomato and ginger pipe in South India, we will use the chutney in South India.
14:28We will also use the chutney in the bottom, so we will make a hamla and dates.
14:35Hamla and dates?
14:36It's very big, sir.
14:37It's a combination of sweet and sweet.
14:39It will increase our appetite.
14:41It will improve our diet.
14:43Both are very good.
14:45Very nice.
14:45The most important thing you are using is to help out the millets.
14:49Yes.
14:50The millets are ancient.
14:52They have developed.
14:54But Modi, who has risen for international and national and national to the next year, restored them.
15:00The millets have a glycemic index in the body.
15:04He will have a Jimmy's blood type in the blood.
15:08That will not come for the millets.
15:15We had to retain our crisp in a shape after baking.
15:24I thought that I need a different design in different curves.
15:29But how does that shape achieve?
15:31And then I used my 100% brain.
15:34I used the nozzles with small cookie cutters.
15:40And put it in the oven.
15:42And in 5 minutes I was checking that it will be baked.
15:45And we were cooking food in a year.
15:49Jaiji and Nagin?
15:50Jaiji and Nagin?.
15:52Jaiji and Nagin?
15:54muscles and muscles as well as rich are.
15:57And how do we prepare for this dish?
15:59Jaiji and Nagin?
16:01Jaiji and Nagin...
16:02Jaiji and Nagin.
16:03Jaiji.
16:04Jaiji and Nagin?
16:05Jaiji and Nagin...
16:06Jaiji and Nagin.
16:07So how can we do a lot of food?
16:09What foods you use for the dish?
16:10Namaste.
16:11Jaiji and Nagin.
16:12We are a very big followers.
16:13He is a great follower.
16:15His husband is the best of your needs.
16:19Eat the fruits first, then eat the plate, then eat the food.
16:21That's what he does.
16:23The diabetes reversal is very good.
16:25We call it plate 1, plate 2 diet, and pH balance diet.
16:27We call it plate 1, plate 2 diet.
16:29We call it plate 1, plate 2 diet.
16:31We call it plate 1, plate 1, plate 1.
16:33We call it salad first.
16:35He has diabetes is 5.7.
16:37How much is it?
16:39It was 7.5.
16:41Now it's normal.
16:43I'll tell you about it.
16:45If you eat 6 days,
16:47and you don't eat it,
16:49it's the biggest solution of the world.
16:51Diabetes will never happen to me.
16:53I've seen it in a week.
16:55It's necessary.
16:57Today, we have got heart and blood.
17:01We have two components without each other.
17:05We have got beetroot and gudahal soup.
17:09We have made a soup.
17:11Peeproot and gudahal?
17:12Okay.
17:13We also have a torii.
17:15It's a niyoki.
17:17Fantastic.
17:18And this is also cut?
17:19Yes.
17:20In Odisha and Bengal,
17:23we celebrate the gudahal.
17:25We eat the gudahal first.
17:27It's a blood purifier.
17:29I put it in this for 192.
17:31I put it in a bag...
17:32To be clear.
17:33It's a deviculture.
17:34That's when we start with Cadywa.
17:35It's all cut!
17:37In the first place,
17:38I'm going to say a lot.
17:39It's a good combination.
17:40It's a yellow color.
17:41What about our green color?
17:43It's a red color.
17:44It's all black color.
17:45Whatever you can see.
17:46It's not a brown color.
17:47When you eat small skin from the place,
17:49the red red color,
17:50it's about the red color.
17:52It's the red color and the olive color.
17:53It is made by the young people.
17:55It is better for the young people.
17:58It will work for the young people.
18:03And it will increase RBC count.
18:05Yes, it will increase RBC count.
18:07Because it is good for our spleen.
18:09For BTL.
18:11You are very talented.
18:13You are very talented.
18:15I am following you.
18:19They gave me credit.
18:21Today the dish will be made in 60 minutes.
18:25Because I am not showing anything.
18:2715 minutes have been made.
18:29No, it will be made.
18:31If your dish made today will be less,
18:33then you will have to wear like apron.
18:37You will have to get your entry in elimination.
18:41You are thinking about making a crisp.
18:43I will give you a tip.
18:45As you cut the crust,
18:47it will be crisp.
18:49If it is uneven,
18:51then it will be made in a different place.
18:53This is your tip of today.
18:55All the best.
19:11It took 15 minutes to make a crisp.
19:15I had the taste, it was a fixed.
19:17How can we fix it?
19:18Then I told you,
19:19we should make a chate masala.
19:21We make bread.
19:24You have made bread like Samp.
19:26Samp.
19:29It's beautiful, but there will be a small portion of the bread.
19:33Yes.
19:34This is quite tricky because you want to eat the bread.
19:37Yes, yes.
19:38So make sure that this is not a mistake.
19:42I'm seeing these potatoes in front of them.
19:44I'm seeing these potatoes.
19:46I'm seeing these potatoes.
19:47They both work wonderful.
19:49When they have a combination,
19:51this is good for our gut.
19:52Very nice.
19:53Do you know how many people eat?
19:55If they eat women from childhood,
19:59they don't have a lot of problems in their life.
20:02We listen to ovary cysts, uterus fibroids,
20:05we listen to children.
20:06It's so good.
20:07But today, they have a lot from their homes.
20:14We will make our steak
20:16and we will make our steak.
20:17So, for the glaze to be ready,
20:18I put my juice on our juice.
20:20I made the sauce.
20:21And it was our glaze.
20:23We made the steak.
20:24We had to make the steak.
20:25We had to braise the mushroom.
20:27We had to make the sauce on it.
20:29Shmeet Prabhadeep,
20:30we had to make the sauce on it.
20:32Because it's thick.
20:33So, it doesn't go into the sauce.
20:34Yes, Chef.
20:35So, it will not be fun.
20:36Yes, Chef.
20:37And, in a good way,
20:38roast it with the teeth.
20:40So, it has a nice mouth.
20:42Yes, Chef.
20:43You both have a brain today.
20:45You've got a brain.
20:46You've got a brain.
20:47It's not in it.
20:50It's because of it.
20:52I've got a brain here.
20:53Sort of a brain with the brain.
20:55It's not in it.
20:56No.
20:57I know it's hard to happen,
20:58but it doesn't happen.
21:00Well, let me see.
21:01We used my brain like this.
21:03We used a brain called the brain.
21:06I used it in our brain.
21:07So, we used it like this.
21:09We used it for the brain.
21:11I will say it's less.
21:12We used it for the brain.
21:13We used it for the brain.
21:14We used it for the brain.
21:18We used it for the brain.
21:19The main bengen will be used.
21:20The main bengen will be used to get the main bengen.
21:36No, it's good.
21:39Keep quiet.
21:42It's easy, isn't it?
21:43Yes.
21:44It's easy.
21:45The main bengen will be used to get the main bengen.
21:50Cut the bengen in half and cut the bengen in half.
21:54Do you want to add ghee or not?
21:55Fry.
21:56Just fry it.
21:57Fry it and powder it.
21:59Fry it, brother.
22:01What are you seeing?
22:03Don't stand up.
22:05You have to be fast.
22:08Where is the tissue?
22:09Why do you need the tissue?
22:11Why do you have to be cooked?
22:15You don't want to go there and go there and do anything.
22:25In our kitchen, there are 5 things which are good for our health.
22:30We should all be good in our kitchen.
22:32It's very good and it's good in the kitchen.
22:34First of all, I will not say kitchen.
22:36We'll call it RASOI.
22:37Because kitchen means kitchen house.
22:39RASOI means food.
22:41The first thing is love.
22:43In RASOI, if you don't have love,
22:47you don't have love to eat,
22:49you don't have love to eat.
22:50You don't have love to eat,
22:52but you don't have love to eat.
22:56The second thing is
22:57Sarsoy,
22:58Hajwain,
22:59Haldi,
23:00Tejpatta
23:01And Jira.
23:03And for cooking,
23:04the tree is called Sarsoy,
23:06Dessi ghee.
23:07Pure,
23:08Shuddha Bharatiya Gahain.
23:09And you can also use cold-pressed,
23:12the tree of Nareal.
23:14It's wonderful!
23:15The four mystery boxes of Master Chefs
23:17have come with us today,
23:19these are very ordinary ingredients
23:21and extraordinary superpowers.
23:23I think that,
23:24what you've shown in Master Chefs...
23:26We've never been able to do it today.
23:31We've never been able to do it.
23:32Because it's a very old wisdom in our country.
23:35Our parents and our parents.
23:37I really feel that everything is available in the house.
23:40Absolutely.
23:41My mission in life is that if we are pregnant,
23:45then the first thought of the house is the first thought.
23:47Number two, then the Ayurveda's natural beauty.
23:49Yeah, yeah.
23:50This is the box of our house.
23:52There are superheroes in the house.
23:54But, when do we have to use the same amount of water?
23:59We're going to know them today.
24:00With Master Shave,
24:02we've only got 15 minutes left.
24:17We've made it in the oven.
24:21I've made it in the oven.
24:22I've made it in the oven.
24:23It's my mushroom steak.
24:24It's my prepared dish.
24:25Just to brise it in the oven.
24:33In the kitchen, this IKEA bowl has everything sorted.
24:37Without any struggle,
24:38the dish's colors and my effort is now open.
24:42I'm making a traditional dish.
24:47Then, I'm going to give it a modern twist.
24:50It's going to be my plating.
24:52I'm going to think about what elements are going to be,
24:55what color of the plate is going to be,
24:56and what comport is going to be.
24:58This is a very tricky thing.
25:04This dish is falling down.
25:05It's so refined,
25:06it's going to be a cold store.
25:07We get to that place.
25:08It's going to be a cold store and a restaurant.
25:09It's going to take one color.
25:10What's happening?
25:11You can see it now.
25:12Just keep it together.
25:13This is the same color.
25:14It's like my brother's wife.
25:15It was one type of clothing.
25:16It's like her brother's wife.
25:18It's a frog that she's got a frog.
25:19And then, she's got a brother's shirt.
25:21Then she's got a shirt from her brother.
25:23Then she's got a rhythm.
25:25She can push it from her.
25:26She's going to eat it.
25:27The food is the first thing to eat.
25:29But, Arsuna Ji,
25:30Pali ji, you have to know more about the plating.
25:43The fear is that we have made two methods.
25:48We have made it directly fried with a siphon.
25:51It was slightly light.
25:52And we have steamed it and fried it.
25:55It was a good shape, but it was a bit dense.
25:59So, today we are afraid that it is dense.
26:02We have made a plate.
26:03But it doesn't feel dry and it doesn't feel dense.
26:06The plate has come in my mind.
26:09And the colors we thought that we will take on the plate
26:12are also very good.
26:13There is also a different color.
26:14And there is also a dimension in the plate.
26:16So, we are so happy with the plate.
26:18Dr. Mani ji said that I am taking a dish.
26:21I was the last one.
26:22That suspense is still in my mind.
26:25So, this is the problem.
26:28This is not the case, it is not the case.
26:29This is not the case of the dish, it is not the case of the airway.
26:32This is not the case of the dish.
26:34This is not the case of the dish.
26:35I am like to discuss.
26:36What is this top?
26:41This is random.
26:43Is there anything wrong?
26:44I don't think anything wrong.
26:45You know, this is the knowledge of the disc.
26:47It's like gold.
26:49And I don't know this.
26:50Whatever happened, it's right.
26:51Time is happy.
26:53What will you do?
26:54Is it a man crazy?
26:56No.
26:57No.
26:58No.
26:59No.
27:00It's random.
27:01I was a little angry.
27:02I was angry.
27:03I started to pletting.
27:05It was my green sauce.
27:07It wasn't the right thing.
27:09Then, the end of the day,
27:10the chefs had to do it.
27:12Ten.
27:15Nine.
27:19Eight.
27:22Five.
27:25Go, go, go, go.
27:27I started to try it.
27:29It doesn't look good.
27:31Three.
27:35Two.
27:38One.
27:39That's it.
27:40Time is finished.
27:41Back is finished.
27:44No crumbles,
27:45no extra ingredients,
27:47no extra ingredients.
27:48It was just a plain dish.
27:51I don't know.
27:52They're leaving.
27:53They're making it more.
27:54For yourself.
27:55Because,
27:56what I've seen in your counters,
27:58I'm telling you,
27:59that this is probably
28:00the most beautiful plating challenge.
28:05You've done a long plating.
28:07And we're very proud.
28:09And we're very proud, very proud.
28:13First of all, let's start with liver and pancreas.
28:15Both of you have brought your dishes.
28:33Mehfouz Yasmin, tell us.
28:35Our dish's name is Yakrit Agni.
28:37Yakrit Agni.
28:38Chef, there's kangni millet tart.
28:40There's kangni pie, which is mixed with meat.
28:45There's a cream of narial.
28:48There's grilled anjeer.
28:50What's that?
28:52It's a gel.
28:53It's a gel.
28:54And it's a crisp.
28:58And we've also toasted the narial.
29:00Put it here.
29:02What is this, laddu?
29:03Chef, it's a medicinal preparation.
29:05That's how it came to me.
29:08I remember my college that when I was in the Pharmacology and Toxicology department,
29:12when we first enter, we learn how to play the pot.
29:18Motor pestle.
29:19Motor pestle.
29:20So when I came to me, I made a medicinal preparation for digestion.
29:24That's how I made it.
29:25Emily's laddu?
29:26No, Chef.
29:27There's aola, khajur, narial.
29:30There's aola, narial.
29:31And there's some masala.
29:32The food should be sweet.
29:34This is also sweet.
29:36Let's talk about the story.
29:37There was a time when printed magazines were very famous in the world.
29:41And a very big chef in Australia, Donna Hay,
29:46was presented in his books.
29:49And today, Donna Hay is the two magazines that celebrate modern Indian Ayurvedic food.
29:57So congratulations to both of you.
29:59Thank you, Chef.
29:59Absolutely.
30:00Outstanding presentation.
30:03This presentation was very good.
30:05You've used a good plate on your proper plate.
30:08The desert is round, the plate is round.
30:11And the garnish here, it's round.
30:21It's so big and so delicious.
30:24Thank you, Chef.
30:27Thank you, Chef.
30:44Thank you, Chef.
30:46The portion that you have made is perfect.
30:50In the Paisam, Kangani, it's very tasty, very comforting.
30:55And the drop that you have added in different places,
30:58the taste of it is a sweet and sweet taste.
31:02It's a good taste in this whole dessert with the tart.
31:05People think that Ayurveda food is simple,
31:09a traditional food. What would be the presentation?
31:11And I'm thankful to your team and MasterChef
31:15that Ayurveda food will make value in the country.
31:18And Ayurveda's doctors will be proud to have a degree in Ayurveda.
31:23And today, people have presented the dish very well.
31:27Thank you, Chef.
31:27It's a restaurant quality dish.
31:29Thank you, Chef.
31:30It's a strong dish. Very good.
31:32What a good one.
31:37Ajinkya Vikram, tell us about your dish.
31:40Chef, our dish's name is Rassam Vada 2.0.
31:43We've used the main ingredients.
31:46The first is Foxtel Millet.
31:47The second is Date and the third is Amla.
31:53The bottom is Foxtel Millet.
31:56The Rassam used is Amla and Date.
31:59The top is rice flour and curry leaves.
32:02And the top is two types of chutney.
32:04The top is coconut and the top is jaggery and tomato.
32:09Ajinkya Vikram, Rassam number one.
32:12The chutney you've served, Hari.
32:15Very nice.
32:15Very tasty.
32:16Red chutney, it's also more tasty.
32:19And the sauce on the top, the sauce on the top is awesome.
32:23Creative, innovative, amazing.
32:26But the sauce on the top is dry.
32:39I think it's very hot.
32:42Next organ mystery box is Heart and Blood.
32:45Anju Manju Ji and Venu Avni Ji, take your dishes.
32:48So many things are warming up.
32:49Congratulations.
32:50Thank you very much for being here.
32:51Thank you again for making videos.
32:53We've finished reading this book.
32:53We've finished studying this book.
32:54Sometimes you've already seen the dishes in the pages,
32:55and you've finished eating stuff though.
32:57I think it's very tasty.
32:58You've finished reading the book.
32:59It's something you've just come to enter the magazines.
33:00You can get your dishes outside.
33:02You can get our dishes from the magazines.
33:04The yellow table's hair and a pizza.
33:06And you do see the dishes in the magazine.
33:07Very nice tasting.
33:10The newspaper in the magazine.
33:12The newspaper in the photojournal,
33:14and you can get their food and food and food
33:16When you bring creamy sauces, we use creamer or pourer.
33:24If your sauces are chunky, for example, if you add this sauce,
33:29it stays better in control.
33:31Let's destroy it.
33:33Tell us about the dish.
33:35We have kept it as Mora or M-H-O-R-E.
33:39We roll it in the beetroot.
33:42We roll it into the karela.
33:47We make a paste.
33:50We need to cook it for half a hour.
33:53We put it in the stuffing.
33:57We put it in the stuffing.
33:59There are two ingredients.
34:00One is for Mora.
34:03One is for beetroot.
34:06We put it in the sauce.
34:08We put it in the sauce.
34:10We put it in the sauce.
34:12We put it in the sauce.
34:14What is this sauce?
34:15It's a cream of Hibiscus.
34:17This is made by Paisam.
34:19This is Neer Dosa Paisam.
34:21Yes, Neer Dosa Paisam.
34:22It's a fusion.
34:36We also had a drink sauce.
34:39But I liked a drink,
34:42but they also ate me the first time.
34:44And I'm honest,
34:46I got both flavors here.
34:47The sweet pepper on the sauce.
34:48And the chicken sauce.
34:49The sweet peat.
34:50The sweet of that.
34:51It's delicious and good.
34:53And you've promoted the Ayurveda's area.
34:55You've promoted the Ayurveda's area.
34:56I am speechless.
34:57I don't have anything to say about this dish.
35:00I am speechless and I am very proud. Thank you very much.
35:22Manju ji, Manju ji, tell us.
35:24Our dish's name is Garden to Soul.
35:27Garden to Soul.
35:29From the flesh to the soul.
35:31To the soul.
35:32We have made a new dish to the soul.
35:36We have tossed it in the garden.
35:39We have also made a soup and a soup.
35:42It's good for the soul.
35:45We have tossed it in the garden.
35:49We have also made a soup.
35:53We have made a soup.
35:55We have made a soup.
35:57We have made a soup.
35:59We have made a soup.
36:01This is a soup.
36:03Yes, it is a soup.
36:05Wow!
36:06Amazing.
36:07Amazing.
36:08Thank you so much.
36:09Thank you so much.
36:10Manju ji, Manju ji.
36:13Thank you so much.
36:14Thank you so much.
36:16If you have made Italian food for your life,
36:19you can't make your own good.
36:25Manju, Manju ji,
36:26in which life you both have come here,
36:30it's an inspiration.
36:31Yes.
36:32I know a lot of people,
36:33whose children are demodized.
36:35What do you want to go there?
36:37You have shown the courage here,
36:39and then to fight in competition.
36:43It shows the true spirit of who you are.
36:45We know the truth of who you are.
36:47We know the truth of our life,
36:48but we don't need the truth of dreams.
36:53Simran, Himanshi, Sahishri and Chandran ji,
36:56take your dish.
37:12Chef, our dish is called Chakka Chakkar.
37:14This is a classic chaat,
37:16which is a classic chaat,
37:17which is inspired by a dish.
37:20As you can see,
37:22this is a crisp dish.
37:23This is a raagis,
37:24and the orange sauce is a Punjabi hummus,
37:29a green chutney,
37:31and like a sweet chutney,
37:33we have made mulberry chutney,
37:35we have made mulberry chutney,
37:38and the tickles,
37:39they are made from the first.
37:41This is the round kofta, basically.
37:42The tickles,
37:43the kofta is made.
37:44Yes, kofta.
37:45So, this is our balanced chart.
37:47Very interesting presentation.
37:49Let's see,
37:50what you have made,
37:51this is a dish or not?
37:53Do you like it,
37:54or not?
37:55The elements you have made,
37:56the dips, the sauces, the properties,
37:57the presentation,
37:58the presentation,
37:59is really strong.
38:00It's very tasty.
38:01Brilliant work, both you girls.
38:02Thank you, Shah.
38:03Thank you, Shah.
38:30Chef,
38:31I chose raagis, mulberries, walnuts.
38:35My dish is Old is Gold.
38:37So, I brought a lost recipe.
38:40We make money of raagis.
38:42Absolutely.
38:43We make it from raagis,
38:45and coconut milk.
38:47We made it from raagis and coconut milk.
38:49We made it from raagis,
38:51and we made it from raagis.
38:52There is pepper and desiccated coconut,
38:55and mulberry and walnuts.
38:59We made it from raagis.
39:00There is calcium, walnuts, walnuts and walnuts,
39:05and mulberries,
39:06and antioxidants.
39:10So, in my dish there are no sugar,
39:12no oil, no maida,
39:15no artificial colors,
39:16no gelatin.
39:17Everything is made naturally.
39:20I think that your show and this episode is made of cuts and reels, so it will be my channel.
39:35Because you are making dishes and you are making Kamal.
39:38I think that I will bring you to your chef's hospital or training for training.
39:41So, come here and go.
39:43Thank you, Shri.
39:45Shri, Chandana.
39:47This season, the second time.
39:53Oh my god. Thank you, Shri.
39:55Thank you, Shri.
39:57Thank you, Shri.
39:59I was like so, so, so happy.
40:02Because today's dish has been a workout like this.
40:07And another spoon tap is like a dream come true.
40:10To get to today's birthday,
40:13To get to 5,000 years old,
40:15To get to a modern plate.
40:17To create an amazing balance.
40:22To create textures in it,
40:25To create a good method of modern methods.
40:28This dish is the dish that can go abroad.
40:32And it can say,
40:33Look, we always knew that you are learning.
40:36Thank you, Shri.
40:38Very well.
40:39Now, the center of the universe.
40:43Stomach.
40:44Second brain.
40:45Second brain.
40:46Dipali Jamna Ji.
40:48Archana Rupali Ji.
40:49Come on.
40:50Dr.
40:51Sharma Rupali Ji.
40:52There's only a potatofat.
40:53There's also a potatofat.
40:54The potatofat.
40:55Andy Jamna Ji.
40:56I joined.
40:57I made Woah 많이 a potatofat.
40:58And I joined.
40:59I joined.
41:00The potatofat.
41:01That's how,
41:02The potatofat.
41:03Don't you say.
41:04I jkauj.
41:05I have grown with gurds and gurds and gurds.
41:21The dish has all the essence of your dish.
41:26It's a very good element. I used to use the kele.
41:29We have also made a lot of oil in it and made a nachos from Bajra.
41:35Our dish's name is Bajra Sbhir.
41:48To eat this dish, there's no fun.
41:51Now the competition is so fast that we won't be able to do such dishes.
41:56Anshadeep, Prabhadeep, Parvati and Himang, take your dish.
42:12Let's start with Parvati and Himang.
42:14My dish's name is Swann Bite.
42:17The layer on the top of it, it's pale and sweet.
42:22It's sweet and sweet.
42:24It's sweet.
42:25Under it, it's rose petal.
42:28What was the rose petal in the brain box?
42:30Where did you meet the rose petal?
42:33I was very nervous.
42:35I don't know how to speak in front of the three chefs.
42:39Sir, I was demanding.
42:42Supporting my interests.
42:44What happened, Parvati?
42:45The other dish is a good dish.
42:47I'm not sure in the back.
42:48I'm not sure.
42:49I'm not sure in the back.
42:50I'm not sure in the back.
42:51I'm not sure in the back.
42:52I'm not sure.
42:53I'm not sure in the back.
42:54It's a great dish.
42:55You're not sure in the back.
42:56A good dish.
42:57We've used four ingredients in the mystery box.
42:59Palak, mushrooms, pomegranate, bangan.
43:02and Bangan.
43:03So this disc we have named Thalli Ka Bangan.
43:21Bangan ke bharate ki form?
43:24Outstanding!
43:29Who thought about it?
43:32No, I thought.
43:34It is such a brilliant idea.
43:36Did you feel that Bangan ke bharate?
43:38Yes, I didn't believe that Bangan ke bharate.
43:40Bangan ke bharate became a foreign return.
43:42It was very good.
43:44The flavor of the ghee is coming.
43:48It is in Ambasar.
43:50I will take some of those bags.
43:52If you celebrate in India,
43:54you celebrate in India's kitchens,
43:56it will not come from Ayurveda.
43:59Ayurveda Singh.
44:00And today,
44:01Acharya Manish Ji,
44:02we have all the wisdom in this kitchen.
44:04We have all the wisdom in this kitchen.
44:05For you,
44:06a mystery box.
44:07And I feel,
44:08you all have done a great job.
44:10Lovely.
44:19I love this.
44:20I love this.
44:21I love it.
44:22I like it.
44:23I love it.
44:24But it's the best healthy dish of world world.
44:26And it's been given a Nobel prize.
44:28You made a lot of suspense.
44:30I know.
44:31Three,
44:32two,
44:33one.
44:37What?
44:38Why?
44:39It's a water and a clean plate.
44:40It's a water and a clean plate.
44:41It's a water and a clean plate.
44:42It's water and a clean plate.
44:43It's a water and a clean plate.
44:44I want to do this one.
44:45Eat six days, eat one day.
44:48What do you want to do?
44:49Eat one day.
44:50All right, you want to eat six days,
44:51and you want to eat one day.
44:54Thank you, sir.
44:57Thank you very much.
45:03Thank you all for all.
45:06And I'll see you guys who wins.
45:09Now we'll talk about the truth.
45:11Week five.
45:13Challenge one.
45:14Time for results.
45:18You were all outstanding.
45:21Work of art.
45:22But today's best dish is to mention it.
45:26And that's the best dish,
45:27Sai Shri and Chandana Ji.
45:29Very nice.
45:33Let's talk about the bottom two of these
45:36which were the most important dishes today.
45:43And that's the best dish, Rupali and Archana Ji.
45:46We both are scared, Baba.
45:50Today's whole day we thought that we don't have black apron.
45:54And that's the best dish for us.
45:55And finally, the best dish,
45:58you are the best dish that I got.
46:00So that's why I got the most Yay,
46:02that I'm going to be a good one.
46:03I mean, if you have any connection with a black apron challenge in the Black Apron Challenge,
46:08it will go straight.
46:11That's the connection with you.
46:16Himang and Parvati Ji.
46:20I thought that today we have gone back,
46:23but I thought that when we have gone back,
46:25we have to come back to the whole world.
46:28Himang and Parvati, you will find a black apron.
46:31Then you will sit there,
46:33and until the end of the week,
46:35there will be no one left behind you.
46:39Today we are going to take you to the MasterChef
46:43on such a recipe,
46:45where there is a lot of effort,
46:47taste, creativity,
46:49and a power-packed twist.
46:51Because the effort becomes Viva.
46:53I am Anju, and this is Manju.
46:56Welcome to Everyday Tasty Recipes by Viva.
47:01Today we are going to take us to the dish of Avocado Saipuri.
47:14And we are going to use Viva,
47:17Sepp's Choice, Emily Sauce, and Viva Mint Nail.
47:22We are always trying to innovate and experiment for our children so that the dish will be interesting and the love of mother will be added to it.
47:32So, we have made avocado.
47:35First, we add tomato, onion, green chili and pomegranate.
47:42And we add lemon.
47:45In the last, we add some salt and salt.
47:52We will put the palace stuffing in it.
47:58Now, we add Weeva, Sepp's Choice, Emily sauce.
48:06We add tamarind and jaggery, which are perfectly blended with Indian spices.
48:14We add tangy, sweet and slightly spicy flavor.
48:19Sepp's favorite is tangy and zesty sauce.
48:22It is perfect and effective snack.
48:25And it gives just the right amount of flavor.
48:29You can use it as a dip for fried snacks, grilled sandwiches, finger food, also in Indian charts and snacks to tamarind rice and salads.
48:41In my opinion, it is a must-have for any meal.
48:46You can add it in the basil sauce.
48:48You can add this.
48:49You can add some salt and ginger sauce.
48:51You can add this in base, olive, olive, olive and chad.
48:53And you can use it as a base.
48:55For other sauces.
48:57But today, we will add avocado sauce.
49:00We will add some special sauce to an avocado.
49:03We add a super creamy and rich Viva mint mayonnaise dressing, which gives a combined flavor of mint and coriander, and gives a refreshing taste.
49:18Viva's ably sauce and mint mayo has no synthetic and no artificial flavors.
49:32So let's go, our avocado is ready and ready.
49:37This looks super tasty.
49:40You can use Viva's variety of sauce and dressings to make special dishes,
49:46because the fruit of the fruit is Viva.
49:49I love you.
49:50I love you.
49:51I love you.
49:52I love you.
49:53I love you.
49:54I love you.
49:55I love you.
49:56I love you.
49:57I love you.
49:58I love you.
49:59I love you.
50:00I love you.
50:01I love you.
50:02I love you.
50:03I love you.
50:07Lady Akshay Kumar.
50:10You say I love you, right?
50:12Today Dipali said in the episode of Karishma,
50:14now you say.
50:16Me?
50:17Yes, my husband comes to me.
50:21Dipali, I love you.
50:25You both are very cool kids.
50:32Today you will make a potato bracelet.
50:36It's a lot of difficulty because this is a skill test.
50:41It's a very difficult challenge.
50:46We said to wear a bracelet,
50:47you took it out.
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