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MasterChef India Season 4 Episode 21 – Organ Mystery Box Challenge | 2 Feb 2026 Full Episode
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00:00Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup & Sauces, co-powered by Ikea,
00:15Fortune Chucky Fresh Ata, Partner Cola, Catch Salts & Spices, Vijay Sales & Swiss Frozen Snacks.
00:21MasterChef's World Class Pantry in Veeba's Special Zone, you will get Veeba's wide range
00:26with super tasty ketchups, a variety of creamy mayonnaise, dressings, sauces, spreads
00:31and walk-talk instant noodles and Chinese sauces, because the love of Veeba is Veeba.
00:39In Ikea Zone, you will get all the beautiful plates and bowls,
00:43and here you will get cast iron pants, premium non-stick cookware, stainless steel cookers and kardai.
00:48You will get Fortune Chucky Fresh Ata, Suji Meida, Fortune Soybean Oil, Fortune Mustard Oil
00:55and more and more.
00:58And to give you a bold and luxurious look for your cooking stations,
01:01you will get multi-purpose, spacious and durable sinks,
01:04and with touchless technology and multi-spray options innovative faucets.
01:11Catch Salts & Spices Rack, you will get all the best food.
01:14Catch Masala's wide range, with a variety of catch sprinklers and pink rock salt.
01:20And you will power your kitchen's electronic appliances, Vijay Sales.
01:25In Vijay Sales Zone, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and all that.
01:32In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets,
01:42crispy threads, tasty kunafa dough, and also very much.
01:46Please join your hands together for the magic of MasterChef India.
02:16President Imchal, Acharya Manishki.
02:23Welcome to MasterChef India.
02:25Sir, how are you?
02:26How are you feeling at MasterChef?
02:30It's very good.
02:31And the biggest thing I have told you is,
02:33that in your MasterChef,
02:35it will reach the Ayurveda to the home of every house.
02:39Swastasya swastya rakshnam,
02:41aturasya vikar prishnam cha.
02:43It means, you should be able to heal the body of your body.
02:46And the disease of the disease, you should be able to heal the body.
02:48So, this is your MasterChef's theme.
02:51If you have a theme in the world,
02:53then you will not be able to heal the body.
02:55Yes.
02:56Now, Acharya Ji, you will be able to heal the body of your body.
03:00Absolutely.
03:01The challenge is very simple.
03:03You have read all the mystery boxes.
03:08Its name is Organ Mystery Box.
03:11Ajankya and Vikram,
03:14Mephuz and Yasmin.
03:16You both have a organ mystery box.
03:19Liver and pancreas.
03:22And this way,
03:23every two mystery boxes,
03:24one mystery box will be used.
03:27In mystery boxes,
03:29there are some ingredients that are very beneficial for these organs.
03:34They will be healthy for you.
03:36And today, the ingredients of your organ mystery box,
03:39you will be able to use less and less ingredients to make one dish.
03:44One dish,
03:45one dish.
03:46You will be able to give a staple pantry.
03:49Because MasterChef's world-class pantry,
03:52today is closed.
03:53Ajankya,
03:55open your organ mystery box.
03:58Liver and pancreas.
04:00Wow.
04:02Anju ji, Manju ji.
04:21Timran Imanchi,
04:23Imanchi.
04:25What a joke.
04:29Archana Rupali ji,
04:30Imanchi.
04:35Prabhadeem.
04:41This week,
04:42every challenge in every challenge
04:43will come back to the elimination challenge
04:47or the black apron challenge.
04:52I forgot the twist.
04:58Oh, my God.
04:59Sorry.
05:02This is the organ mystery box of the ingredients inside you can use two ingredients.
05:14But the twist is that one will be made sweet and one will be made sweet.
05:22This will be made by our Simran and Himanchi.
05:30Because last week, your dish was the best dish of the week.
05:35Celebration of Art, Television of Poetry.
05:39I'm very happy to leave this dish.
05:50Simran and Himanchi, come here.
05:57Is it the Vikram or Namkheen?
05:59Ajinkya Vikram will be made Namkheen.
06:02Namkheen, savory.
06:03Meaning that Yasmin is making meat.
06:05Come on Simran, tell us about meat.
06:09Who are you giving?
06:10Chef, we want to give him sweet and anju-manju-auntie, savory.
06:17Let's move on to the next one.
06:19Tell us Simran.
06:20Chef, we both want to make savory and we want to make sweet.
06:26What do you want to make Archuna Rupali?
06:29Chef, I want to make Archuna Rupali savory.
06:33And...
06:34And...
06:35...Pali auntie and Jamna auntie, sweet.
06:38Okay.
06:39The last one.
06:40I want to give Anshmit Prabhadeep savory.
06:43And...
06:44...Himang and Parvati auntie, sweet.
06:46Anshmit Prabhadeep has listened to the savory.
06:49His BP has increased.
06:51No, Chef.
06:53Our majority of ingredients are savory.
06:57So, I'm happy with savory.
06:59But my hand is more sweet.
07:01So, both sides were okay.
07:04I'm happy with my hands.
07:05No, no.
07:06You're the one on your head.
07:07You're the one on your head.
07:08You're the one on your head.
07:09You're the one on your head.
07:10Look, how much love you are.
07:12Don't kill her.
07:13Don't kill her.
07:14Don't kill her today.
07:15Don't kill her today.
07:16Don't kill her.
07:17Don't kill her.
07:18Thank you, God.
07:19Before we start the challenge, I want to say something.
07:21The Ayurvedge is not just knowledge of the old books.
07:24It's the truth of our today's recipe.
07:27So, today, you should put whatever plate you should be served.
07:33And, together, balance.
07:35This is very important.
07:37For this, I'm giving you 60 minutes.
07:41In three, two, one.
07:45Ayurvedge.
07:52The main challenge of this dish is to keep the Ayurvedge.
07:57And the taste of the dish is to keep the balance.
08:00And the benefit of this dish is to keep the balance.
08:03And the benefit of this is that it needs my brother's mind.
08:04And he doesn't have a brain.
08:05And he'll eat the dish so that my brother's brain will go up.
08:07In many ways, she'll increase your brain.
08:08Do your crown of marriage.
08:09Can I give myself to you?
08:10I'll tell you.
08:11I don't like to ask that.
08:12That's what I say.
08:13I'm willing to ask that you do your own own.
08:14That's what you're doing.
08:15I like to cook.
08:16I'll say that later.
08:17I'll say that later later.
08:18So, that's what I want to cook.
08:19I'm not in the middle.
08:20I am not in the middle.
08:22I am naughty.
08:23I am naughty.
08:24I am naughty.
08:39Achari ji, which ingredient in our house is such an ingredient that is very important for health?
08:47If you think the biggest thing is black.
08:49It is called black gold.
08:51Black gold.
08:52You know, you know, English, which came from Bharat, was from Kalimirch.
08:56At that time, I was able to sleep with Kalimirch.
09:00And Kalimirch, which was the whole world in Bharat.
09:04Now, it is a second of the year.
09:06If you have 15-20 years old,
09:10in a week, two, three, four days,
09:12Kalimirch will be released from any other way.
09:14If you don't have lungs,
09:16or you don't have a headache,
09:17you don't have a headache.
09:18This is an immunity-improver.
09:19When I was in the seventh class,
09:20I had headache.
09:21And at that time, I had headache.
09:23So, I had headache.
09:25My father was a scientist.
09:27He told me that he was a doctor.
09:29He told me that he didn't have headache.
09:31He told me that he had headache.
09:32The doctor told me that he had 5 badama and 5 kalimirch
09:35and 5 kalimirch had a good one.
09:36Now, we call them a suved mirch.
09:37We call them a little bit.
09:39It's a little bit less.
09:40You can keep it in the morning,
09:41you can keep it in the morning,
09:42and put it in the morning and throw it out.
09:44I've been 51 years old,
09:45and I haven't had a year.
09:46I'm coming to you.
09:47You can't get it.
09:48I mean,
09:49there are so many things in our sleep.
09:51And we're running in the doctor's,
09:53so we're doing wrong.
10:02I'm from Rajasthan.
10:04We're eating a lot of meat here.
10:07So, I'm making it in a different way.
10:11We're making it in a different way.
10:13We're making it very famous here.
10:15So, I'm giving it a new taste of the kaju.
10:19I'm making a rose peetal kaju.
10:22I'm making it a new taste.
10:25What are you doing?
10:27I mean,
10:29that's a new taste of the kaju.
10:30And we're making a nice taste of the kaju.
10:35So, I'm making food at the kaju.
10:36So, I'm making it more than any of our my friends.
10:41I'm making food right now to make food right now.
10:43So, we're sticking to the kaju.
10:45I'm making food right now.
10:47I have a nice food right now.
10:49Because the dish is small, the dish will go and get a black apple.
10:54Today, you don't have a new dish.
10:56I am a baby.
11:01So, our main main food is chawal and karela.
11:09We use chawal and karela.
11:12So, chawal, which is in Karada and in the south of Mangalore,
11:17I am making milk, and I am making milk.
11:21With this, I am using beetroot a little bit of color.
11:25I am making a roll of milk.
11:27I am adding a filling of karela and jaggery.
11:32So, it will be a smooth texture of milk and a crisp.
11:41Hello, sir.
11:42Hello, sir.
11:44I am very happy to meet you.
11:46Let me tell you, what is your dish?
11:48So, I am making a lost recipe today.
11:50It is ragi malli.
11:52So, it grinds the milk and coconut milk.
11:57It is like pudding.
12:00One, I will tell you.
12:01As many of our old classic recipes,
12:03their presentation is very popular.
12:06At this stage, your dish will be tasty.
12:08So, you will also give it to your presentation.
12:10Yes, sir.
12:11And I will tell you, Sandhya Ji,
12:13that you will have a big presentation.
12:15Yes, sir.
12:16Yes, sir.
12:31Hello, chef.
12:32Hello, chef.
12:32Hello, sir.
12:33Hello, chef.
12:34Hi.
12:34Hello, sir.
12:34You both had gotten a mystery box.
12:35Liver and pancreas.
12:36And you have got a mystery box.
12:37This is your favorite in desserts, but today you'll get savory.
12:41Yes.
12:42Which ingredients are you going to use today?
12:45Today we're using foxtail, which were the millets.
12:50Anju ji, is it done?
12:51No, I'm smoking.
12:53How are you smoking?
12:54I'm smoking it.
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.
13:02I'm smoking it.
13:03I'm smoking it.
13:04If you put any of the milk or milk, it won't be good for health.
13:14Look at this.
13:15Look at this.
13:16I had to stain it.
13:19What flavor is the flavor of the milk?
13:21The milk.
13:22The milk.
13:23The milk.
13:24The milk.
13:25The milk.
13:26The milk.
13:27The milk.
13:28The milk.
13:29The milk.
13:30The milk.
13:31The milk.
13:32It's reduced, the milk.
13:55It can be done with milk, but it can not be done with milk.
14:00So, I have discarded it and put it in a different way.
14:04One more time, tell me, what is your name of the dish and what is it?
14:10We will use the combination of the dish.
14:13We will use the dish as a foxtail millet.
14:16We will use it as a siphon, because it is an airyation.
14:20We will use it as a tomato and ginger pipe.
14:23We will use the chutney in South India.
14:27We will use the chutney as well.
14:29We will also use the chutney as well.
14:32So, we will make a dish and a dish.
14:34We will make a dish and a dish.
14:36A dish and a dish?
14:37It is a very big dish.
14:39It will increase our appetite.
14:41It will improve our diet.
14:43Both of us are great.
14:45Very nice.
14:46The most important thing is that you use the millets.
14:49The millets are an ancient anaj.
14:52The millets have been developed.
14:54But Modi made the international millets.
14:56They restored the millets.
14:58The millets have a glycemic index.
15:00In my opinion, the millets have a glycemic index.
15:04The millets have a bit of tinseling spike in our blood.
15:08It doesn't come because of the millets.
15:10Its number is not the millets.
15:12It is better too well.
15:21Our Become because the millets are used.
15:22I had to retain the shape after baking.
15:25I thought that I should have a different design.
15:29But how does the shape achieve?
15:31And then I used my 100% brain
15:34and the nozzles
15:36I used them with small cookie cutters.
15:39How did they shape it?
15:41And put it in the oven.
15:42And I was checking in every 5 minutes
15:44that it will be baked.
15:52This video is pretty good.
16:06So how did you purchase heart and blood?
16:09How are you using these ingredients?
16:12We have a very big one.
16:15And your husband is the name of your favourite.
16:20You can eat a plate and eat it.
16:22That's the same thing.
16:24It's a good diet.
16:26We call it plate 1, plate 2, right.
16:28We call it plate 1, plate 2, right.
16:30We call it plate 1, plate 2, right.
16:32We call it salad.
16:34It's a whole diet.
16:36How much before?
16:387, 7.5.
16:40It's a whole diet.
16:42It's normal.
16:44I'll tell you a couple of people to tell you
16:46that if you eat 6 days
16:48and you don't eat it, it's the biggest solution.
16:51There will never be diabetes.
16:53I've seen it in a week.
16:56That's right.
16:58Today, we have got heart and blood.
17:01We have two components without each other.
17:05We call it beetroot and gudal soup.
17:11Beetroot and gudal?
17:13We are making a new yoke.
17:17Fantastic.
17:18And this is also cut?
17:20Yes.
17:21We celebrate in Odisha and Bengal.
17:26We eat the first of the time.
17:28It's a blood purifier.
17:30I've put it in the milk.
17:32Tita.
17:33Tita.
17:34It's cut.
17:35It's cut.
17:36It's cut.
17:37It's cut.
17:38I want to say that you have a good combination.
17:39Gudal, tukundar and tomatoes.
17:41Tita, we have three purple color.
17:43We have a more travesty,
17:44we have the orange color.
17:45Yes.
17:46We have all the orange color.
17:47We have the orange color.
17:48Every black color color,
17:49we have all the red color.
17:51We have the orange color.
17:52Is that many because otherwise?
17:53We have the orange color.
17:55You have the orange color.
17:56It's very good.
17:58You have the surviving color color.
18:00There are orange color.
18:02You will do this soup.
18:04And the RBC count will increase.
18:06Yes, RBC count.
18:08Because it is good for clean.
18:10Very good.
18:12You are very talented.
18:14You are very talented.
18:16I am following you.
18:20They gave me credit.
18:22So today the dish will be made in 60 minutes?
18:24Yes.
18:26Because I didn't see anything.
18:2815 minutes have been made.
18:30If you have made the dish of today's dish,
18:34then you will make it clear.
18:36No, it won't be.
18:38You will put your entry in elimination.
18:42For the Karela,
18:44I will give you a tip.
18:46The Karela is cut so much,
18:48it will make it crisp.
18:50If it is uneven,
18:52it will make it crisp.
18:54This is your tip of today's video.
18:58All the best.
19:12It took 15 minutes to make it crisp.
19:14I have tasted it.
19:16It was a fika.
19:18Now we will fix it.
19:20Then I said,
19:22it will make it crisp.
19:24You have made the bread.
19:26It is like the bread.
19:28It is beautiful.
19:30But there will be a small portion of the dish.
19:32Yes.
19:34It is a little tricky.
19:36Because you want to eat the bread.
19:38Yes.
19:39So make sure that this is not a mistake.
19:40Yes, yes.
19:42This is not a mistake.
19:44You have a lot of wine.
19:46Yes, I have seen the bread.
19:48It is a lot of milk.
19:50So the food is blood.
19:52This is not a scary place to have.
19:54So I know that Emily is so infringe.
19:56Now I think the ladies,
19:58have been so difficult to eat in the childhood,
20:00they don't die many problems in their lives.
20:02It is a very important problem in their lives.
20:03They have to listen to the ovaries and uterus fibroid.
20:05They listen to the child's son's son's son's son's son's son's son's son.
20:06It's so good to know that Imli is so good, but today Imli is a waste of time.
20:15The steak will be made for our mushroom.
20:17To prepare the glaze, I made a sauce.
20:22It was our glaze, which we had to make the steak.
20:27We had to make the sauce sauce on it.
20:30Prabdeep, put it in the oyster mushroom, because it's thick.
20:34So, it doesn't go into it.
20:35Yes, Chef.
20:36So, it won't be fun.
20:37And, in a good way, roast it with a nice mouth.
20:44Yes, Chef.
20:44You have a brain today.
20:46It's got a brain.
20:48It's not in it.
20:51It's because it's less.
20:54It's less.
20:55It's less or less?
20:56It's not.
20:57I've tried to work, but it's not.
20:59I've tried to work, but it's not.
21:00It's because you used the bengan, it's the color of jami.
21:03Yes.
21:03So, our vib and a shabd used the violet.
21:06So, our jami is the skin color.
21:08So, it's for the brain.
21:10You say, it's less.
21:11I don't think it's less.
21:13How did you say it?
21:15It's because both of them have a brain.
21:17It's because they have a brain.
21:19And they use the main bengan.
21:21The brain is the main bengan.
21:29So.
21:29As this is aкеa, it's the inside of personne.
21:36It's not like this.
21:39Keepug.
21:42I don't know this,
21:44yeah.
21:45Steal me.
21:46She's staying quiet well.
21:47Let's put it in half and put it in half.
21:54Do you want to add ghee or not?
21:56Fry.
21:57Just fry.
21:58Fry it and powder it.
22:00Fry it, brother.
22:02What are you looking for?
22:04Don't stand up.
22:06It needs to be fast.
22:08Hey, there's a tissue here.
22:10Why do you need a tissue?
22:12Why do you need a tissue?
22:14For frying, if you put it in your mouth,
22:18it's all.
22:19Why don't you go here and go?
22:22You don't do anything.
22:29In our kitchen, there are 5 things
22:31that are actually good for our health.
22:34First of all, I will not say kitchen.
22:37We will make it.
22:38Because kitchen means kitchen.
22:40Due to the first thing, the first thing is a love.
22:43Whatever is you need to cook or make it.
22:46If you don't have any love,
22:48then you'll never eat it.
22:50You should not eat it.
22:51But you should also eat it.
22:52You should also eat it.
22:53We should also eat it.
22:54Even if you eat it.
22:55How you eat it?
22:57What do you eat?
22:58The second thing is the fish.
22:59The fish.
23:00The fish.
23:01The fish.
23:02The fish.
23:03The fish.
23:04The fish.
23:05The fish.
23:06The fish.
23:07The fish.
23:08This fish.
23:09And you can also use the cold-pressed, naryal, that's very wonderful.
23:15That's wonderful.
23:16Manishi, what you've brought us with five mystery blocks of MasterChef today,
23:20there are very ordinary ingredients with extraordinary superpowers.
23:24And I think that what you've shown in MasterChef,
23:27we've never been able to do today.
23:31We can't understand it,
23:33because it's a very ancient wisdom in our country,
23:36and our ancestors.
23:38I feel that everything is available in the house.
23:41Absolutely.
23:42The ingredients of the house are...
23:43My mission of life is that if we are pregnant,
23:46then the first thought of the house,
23:48the first thought of the number two,
23:49and then the first thought of the Ayurvedge.
23:50Yeah, yeah.
23:51The box of our house is in the box,
23:53there are superheroes in that box.
23:55But when,
23:56and when,
23:57and when,
23:58and when,
23:59and when,
24:00and when,
24:01and when,
24:02and when,
24:03and when,
24:04and when,
24:05and when,
24:06and when,
24:08and when,
24:22and which is my mushroom steak.
24:24It's also my preferred dish.
24:26Now, just to brise the mushrooms properly.
24:34In the kitchen, this IKEA bowl has all been sorted.
24:38Without any struggle,
24:39the dish's colors and my work is now closed.
24:46I'm making a traditional dish,
24:49then I'll give it a modern twist.
24:51It's going to come from my plating.
24:53So I have to think about what elements are there,
24:56what colour of the plate,
24:57and what comport are there.
24:59This is a very tricky thing.
25:05This dish is falling.
25:06It's so refined,
25:07that it's the same place in the restaurant.
25:13It's just one color.
25:14What's that?
25:15You can see it.
25:15Three things, keep it together.
25:16It's just one color.
25:17It's like that my sister was in a place,
25:20it's a frog from her sister,
25:21and it's a shirt from her brother.
25:24Then it's a piece of paper from her.
25:25You can push it.
25:27You can say it's the first thing.
25:28You can say it's the first thing.
25:29But, Arshuna Ji,
25:31Pali Ji,
25:32you don't have to know a little bit of a plating.
25:34The fear is that we have made two methods.
25:49We have made a little light with a siphon and steam it.
25:56The shape was good, but it was a little dense.
25:59The fear is that we have made a plate, but it doesn't feel dry and it doesn't feel dense.
26:06The plate has come in my mind.
26:09The colors we have thought that we will take on the plate is very good.
26:13There are different colors and dimensions.
26:16We are very happy with the plate.
26:18Dr. Mani Ji said that I am taking a dish and I was the last one.
26:23The suspense is still in my mind that we can compare it with the dish.
26:29It doesn't matter what it is, it doesn't matter what it is, it doesn't matter what it is.
26:33There are many questions in my mind.
26:41What is the disc on the top?
26:42This is a brand.
26:44Is there anything wrong?
26:45I don't think anything wrong.
26:46I know that this is a disc.
26:48It is a gold color.
26:49And I can't put it in my mind for the truth.
26:51If I'm going to put it on the plate, I can't do the same thing.
26:52The time is right now.
26:53What will I do?
26:54I'm going to be famous now.
26:55I can't do this.
26:56Argh, I can't do this.
26:57I cannot do this.
26:58No, I can't do this.
26:59No, he's done it.
27:00It's really bad.
27:01I'm a little angry, I'm a nervous freak.
27:03I started to make the plate.
27:05The deal of my green sauce was always good.
27:07And I jumped every time, and I was so sorry I was getting any better,
27:09then my chefs came out with my head.
27:10But I am like, well, then I was like, dang.
27:14One, two, three, four, five, two, one, ten.
27:24Eight, eight, eight, eight, eight, eight.
27:29I'm going to start doing a good job.
27:31Three.
27:35Two.
27:39One.
27:40That's it.
27:41Time is finished.
27:44I didn't have crumbles,
27:46I didn't have extra ingredients.
27:48I didn't have a plain dish prepared.
27:52This time, I made a lot of effort.
27:55Because,
27:56what I've seen on your counters,
27:59I'm telling you,
28:00that this is probably the best,
28:03beautiful plating challenge.
28:06You've made a very long long plating.
28:09And we're very proud.
28:11Very proud.
28:12First of all, let's start with the liver and pancreas.
28:15Both of them take your dishes.
28:26And we're very proud.
28:33Thank you, Yasmin.
28:34Tell us.
28:35Our dish's name is Yakrit Agni.
28:36Yakrit Agni.
28:37It's a tart.
28:38It's a tart.
28:40It's a tart.
28:41It's a tart.
28:42It's a tart.
28:43It's a tart.
28:44It's a tart.
28:45It's a tart.
28:46It's a tart.
28:48It's a tart.
28:49It's all with Bitcoin.
28:50It's an勝ier looks.
28:51What is that?
28:52is it's anamp laenge,
28:53anamp laenge.
28:54And it's a crisp ofıprement.
28:56It's beautiful.
28:57and we also have toasted the naryal.
29:00Put it in here.
29:02What is this, laddu?
29:03Chef, it's a medicinal preparation.
29:05It's like Aacharya Ji came.
29:08I remember that when I was in the Pharmacology and Toxicology department,
29:13when we first entered, we learned to play the mouth.
29:18Motar pestle.
29:20If I came back, I made a medicinal preparation for digestion.
29:25Emily's laddu?
29:26No, Chef.
29:28There is aavala,
29:29kajur and naryal.
29:31And then masala.
29:32The food should be made with meat.
29:34Exactly, they start with meat.
29:36Let me talk about this.
29:38There was a time that printed magazines were famous in the world.
29:41And a very big chef in Australia, Donna Hay,
29:46was presented in the books.
29:49And I thought that Donna Hay is the two magazines.
29:53who celebrated the modern Indian Ayurvedic food.
29:57So congratulations to both of you.
29:59Thank you, Chef.
30:00Absolutely.
30:00Outstanding present.
30:01Thank you, Chef.
30:03The presentation was very good.
30:04It was very good.
30:05You have used the right plate of the right plate.
30:09The desert is round, the plate is round,
30:11and the garnish here is round.
30:13as much as for you.
30:16Love you with any sharp ones.
30:19It's rain so thick,
30:22and in good much.
30:23And so much.
30:24Thank you, Chef.
30:25In this dish, the most important thing is that the meat is in the control of the meat.
30:45Thank you, sir.
30:45Thank you, sir.
30:46The portion you have made is perfect.
30:50The meat is very tasty, very comforting.
30:56And the drop you put in a different place, the taste of the meat is a nice taste.
31:02It's a good taste in the whole dessert with the tart.
31:06People think that Ayurveda food means simple food.
31:10What would be the presentation of Ayurveda food?
31:12And I am thankful to your team and MasterChef that they will make the value of Ayurveda food in the whole country.
31:19And Ayurveda's doctors will have a proud feel.
31:22In fact, they have a degree in Ayurveda.
31:24And they have done a great dish today.
31:27Thank you, sir.
31:28It's a restaurant quality dish.
31:30Thank you, sir.
31:31It's a strong dish.
31:32Very good.
31:33Good.
31:34Good.
31:37Ajinkya Vikram, tell us about your dish.
31:40Chef, our dish's name is Rassam Vada 2.0.
31:44We have used the main ingredients.
31:46One is Foxtel Millet.
31:47The second is Date.
31:49And the third is Amla.
31:50The bottom is Foxtel Millet.
31:53The bottom is Foxtel Millet.
31:56The Rassam used is Amla and Date.
31:59The bottom is rice flour and curry leaves.
32:02And the bottom is two types of chutney.
32:05One is coconut chutney.
32:06One is jaggery and tomato chutney.
32:09Ajinkya Vikram, Rassam number one.
32:12The chutney you have served, Hari.
32:15Very nice.
32:16Very tasty.
32:17Red chutney is also more tasty.
32:19And the pappad, the masala on the top is awesome.
32:23Creative, innovative, amazing.
32:26But the big dish that looks so good,
32:32is dry.
32:35I think it's very hot.
32:42Next organ mystery box is heart and blood.
32:45Anju Manju ji or Venu Avni ji apni dishes le aai.
32:48A sweet, sweet delicious.
32:52Smile and
33:16When you bring the sauce, which are creamy, we use the creamer or the pourer.
33:24If your sauce is chunky, for example, if you add this sauce, it stays better in control.
33:31Now destroy it.
33:33Tell us about the dish.
33:35We have put this in the bowl.
33:40We roll it into a bit root.
33:44We have put this in a bowl.
33:47We add a paste for this.
33:52We need to pour it for about half minutes.
33:55We put this in the bowl.
33:58We add the sauce.
34:00We add the sauce for the sauce.
34:04We add beetroot and add a little sweet to it and add a reddish to it.
34:11So, we call our moora.
34:14And what sauce is this?
34:16It's a cream of hibiscus.
34:18And this is called pysom.
34:21Yes, it's a fusion.
34:34It's a cream of hibiscus.
34:41We've also had a lot of meat.
34:43But this kind of meat, I've also had a first time.
34:45And to tell me, I have two flavors in it.
34:47It has also come out of it.
34:49It has also come out of it.
34:50And it has also come out of it.
34:51And it has also come out of it.
34:52So, it's good. It's very good.
34:54And in truth, you've promoted your area.
34:57Speechless.
34:58I don't have anything to say about this dish.
35:01If I keep Ayurveda in one side,
35:04and you've given this dish in any challenge,
35:06anywhere, anywhere,
35:08then there is a dish in this dish.
35:11There is a story.
35:13There is a balance.
35:15And once again, there is a dish.
35:16I am speechless.
35:18And I am very proud.
35:20Thank you very much.
35:23Manju ji, Manju ji, tell me.
35:25Our dish's name is Garden to Soul.
35:28Garden to Soul.
35:30To the voice.
35:31remos sayos.
35:32To the soul.
35:33To the soul to the soul.
35:34We have我想 made for this,
35:35the Richmond delivery process."
35:37This has done a dish with trois and medicine in this.
35:39We have made foods, as we made work and stick levar.
35:43And this diet can be very good.
35:44Thus, we have taken a difference with two food,
35:46and one most of the nutrition supplements,
35:48We have tossed it in wheat and we have made a soup of beetroot and hibiscus.
35:54And we have made a crisp from the torii.
35:58And we have made a chips of curry.
36:01Is this a chip of curry?
36:03Yes, it's a curry.
36:05Wow! Amazing!
36:08Amazing!
36:09Thank you so much.
36:10Manju ji, Manju ji, I'm watching you in the top 5.
36:26Manju, Manju ji.
36:27In this life, in this life, you both have come here.
36:30It's an inspiration.
36:32Yes.
36:33I know a lot of people.
36:35They say, what do you want to go there?
36:38We have shown the courage here.
36:40And then, we have to fight in the competition.
36:44It shows the true spirit of who you are.
36:46We know the strength of our life.
36:48But we don't need the strength of our dreams.
36:54Simran, Himanshi, Sahishri and Chandran ji.
36:57Take your dish.
37:08Our dish's name is Chaat Ka Chakkar.
37:15So, there are elements in a classic chaat.
37:19It's an inspired dish.
37:20And you can see the crisp of this dish.
37:23It's a ragi-paprit.
37:26And the orange sauce is a Punjabi hummus.
37:30It's a green chutney.
37:32And it's like a sweet chutney in the chaat.
37:35In this chart, we have made a mulberry chutney.
37:39And the tikka, they have made a chili.
37:41This is the round kofta, basically.
37:43The tikka is made.
37:44Yes, the kofta.
37:45So, this is our balanced chart.
37:48Very interesting presentation.
37:50Let's see.
37:51The soup that you have made,
37:52is it a taste of dust or not?
37:54The elements that you have made,
38:19the dips, the sauces, the papadi, the presentation.
38:23It's really strong.
38:24It's very tasty.
38:26Brilliant work.
38:27Both of you girls.
38:28Thank you, Chef.
38:30Thank you, Chef.
38:31Chef, I chose ragi, mulberries and walnuts.
38:35My dish's name is Old is Gold.
38:38So, I brought a lost recipe.
38:40We make money of ragi.
38:43Absolutely.
38:44They make it from the milk and coconut milk.
38:48So, they made it.
38:49With this, we made a ragi and a churma.
38:53There are pepper and desiccated coconut.
38:56And there are mulberry and walnuts.
38:58And there are candied walnuts.
39:00In the ragi milk, there are calcium and walnuts.
39:04And there are more protein and antioxidants.
39:09So, in my dish, there are no sugar, no oil, no maida,
39:15no artificial colors, no gelatin.
39:18Everything is made naturally.
39:20Absolutely.
39:28I think this is your show and this episode is made of cuts and reels.
39:34So, it will be viral on my channel.
39:36Because you are making dishes and you are making Kamal.
39:38I think you will have to bring your chef to your hospital or training.
39:41So, come here and go.
39:43Come here and go.
39:46Kaisri, Chandana, this season, the second time.
39:54Oh my God.
39:55Thank you, sir.
39:56Thank you, sir.
39:57Thank you, sir.
39:58Thank you, sir.
39:59Thank you, sir.
40:00I was like so, so, so happy.
40:03Because today's dish is like a workout.
40:08And another spoon tap is like a dream come true.
40:11You have to take a diet to your life from today's life.
40:14You have to take a diet to your life and add a modern plate.
40:17You have to create a sweet, sweet, sweet, amazing balance.
40:22You have to create textures.
40:24You have to create good, good, good, good.
40:28You have to create a good method of modern.
40:29You have to create these dishes.
40:31This is the dish that can take out of the world.
40:33You have to say that.
40:34Look, you have always known that you are learning now.
40:37Thank you, sir.
40:38Thank you, sir.
40:39Very well, sir.
40:40And now the center of the universe, the stomach, the second brain, the second brain.
40:47Dipali Jamna Ji, Archana Rupali Ji, come on.
40:51Dipali Jamna Ji, Archana Rupali Ji, which has been made with the gudas and the masalas.
41:21You've got all the essence of your dish.
41:25It's a very good element.
41:27I used to use the kele very well.
41:31We also made it with the oil and the nachos.
41:35Our dish's name is...
41:37What's that?
41:38Yes, the nachos.
41:39This dish doesn't come to eat.
41:52Now, the competition is so fast that they won't be able to do such dishes.
41:56Let's take Anshadip, Prabhadeep, Parvati and Himang.
42:09Come on, Parvati and Himang, start with you.
42:15My dish's name is Swann Bite.
42:17What is it?
42:18The layer of the top is red and red.
42:23It's sweet and sweet.
42:24It's sweet, sir.
42:25It's the rose petal.
42:28What was the rose petal in the box?
42:32Where did you get the rose petal?
42:34I was very scared.
42:36I couldn't even talk to the three chefs in front of me.
42:41Sir, I was asking for a question.
42:43Supporting pantry.
42:44What happened, Parvati?
42:47The apple is not going to eat it.
42:49Himang, it's a good apple.
42:52The dish is quite expensive.
42:57Chef, we used four ingredients in mystery box.
43:00The apple, mushrooms, pomegranate and bangan.
43:03So, this dish's name is Thalli Ka Bangan.
43:21Bangan's form is outstanding.
43:29What did you think about it?
43:31I think it's such a brilliant idea.
43:35It is such a brilliant idea.
43:37Did you feel it like the bangan's form?
43:38No, I didn't believe it.
43:40Bangan's form has become a foreign return.
43:43It's very good.
43:44The flavor of the cheese is coming in the middle.
43:48It's in Ambasar.
43:49Yes.
43:50I think it's very good.
43:51I have taken some of those things in the kitchen.
43:53If you celebrate in China or in the kitchens,
43:55you celebrate in China.
43:57It's not all the things that they come from here.
43:59From the Aayurveda.
44:00And today,
44:01Acharya Manizh ji,
44:02you take all these wisdoms with this kitchen.
44:05You take a mystery box for a mystery box.
44:07And I feel that you all have done a lot of work.
44:11Lovely.
44:12I have tasted the best dish in Ayurveda for thousands of years, so I would like to share it with you.
44:24This is the world's best healthy dish and it has been given a Nobel Prize.
44:29You made a lot of suspense.
44:31I know.
44:32Three, two, one.
44:36What?
44:37What?
44:38What?
44:39Water and white plates.
44:41It doesn't look like water.
44:42Absolutely water and water, sir.
44:43That's it?
44:44We have to eat this in a week.
44:46Eat six days, eat one day.
44:49What do we do?
44:50Eat?
44:51Eat six days, eat one day.
44:55Thank you, sir.
44:57One more powerful dish.
45:06And I will see who wins from you.
45:10Now let's talk about it.
45:12Week five.
45:13Challenge one.
45:14Time for results.
45:19You were all outstanding.
45:21Work of art.
45:23But today's best dish is to mention it.
45:26And the best dish is Sai Shri and Chandana Ji.
45:29Very nice.
45:30And then let's talk about the two of them today's bottom.
45:36And the two of them, which dishes are the lowest today.
45:44And the two of them are Rupali and Archanan Ji.
45:49We both are scared, Baba.
45:51We thought that we both are all the same day,
45:53that the black is not completely green.
45:56And Hemang and Parvati Ji, are you.
45:58So that's why I found that I'm going to move forward.
46:04I mean, if you have any connection with a black apron challenge,
46:08go straight to the Black Apron Challenge.
46:12That's the connection with you.
46:16Himang and Parvati Ji.
46:19I feel like today we have been growing up,
46:24but I thought that when we are growing up,
46:26we have to come up with a full price and full price.
46:29Himang and Parvati, you will find a black apron.
46:32You will sit there and sit there.
46:34And until the end of the week,
46:36there will be no connection between you.
46:41Today we are taking you on a recipe
46:44where there is a lot of effort.
46:48Taste, creativity and a power-packed twist.
46:52Because the word of effort is Veeba.
46:54Jai Jagannath, I am Anju and this is Manju.
46:57Welcome to Everyday Tasty Recipes by Veeba.
47:10Today we are going to make a dish of avocado.
47:14I am going to make an avocado with a couple of daily meals.
47:17It's the best choice I am with my family.
47:18We are taking its own NIH.
47:21We do not have to make a tomato in the house,
47:23but the best choice of avocado is an environment.
47:25This looks like a cucumber,
47:26in the middle of the family.
47:27We are using the avocado.
47:28We are using the same ingredients.
47:29We are using the same ingredients.
47:30And this is the same ingredients.
47:31We are using the same ingredients.
47:32We eat the same ingredients in the mother of the baker's.
47:34So, we have cut the avocado.
47:36First, we add tomatoes, onion, green chili, pomegranate, and a little lemon.
47:49We add a little sour sour cream.
47:54We will put the stuffing in the first place.
47:59Now, we add we Boa Seps Choyz Emily sauce.
48:09This has come of tamarind and jaggery notes, which are perfectly blended with Indian spices.
48:16Add the tangy, sweet, and slightly spicy flavor.
48:21Seps' favorite is tangy and juicy sauce.
48:23Every snack has a perfect, good flavor.
48:25You can use this as a dip for fried snacks, grilled sandwich, finger food and also in Indian charts and snacks to tamarind rice and salads.
48:42I think it is a must have for any meal.
48:46You can use this as a base for other sauces.
48:59But today, we will add avocado sauce and make some special.
49:07We will add a super creamy and super rich Viva mint mayonnaise dressing
49:13which has a combined flavor of mint and coriander.
49:16It also has a refreshing taste and salivate.
49:24Viva's sauce and mint mayonnaise is a very special thing.
49:29It has no synthetic color and no artificial flavors.
49:34Let's see, our avocado is ready.
49:38It looks super tasty.
49:40You can also use Viva's variety of sauces and dressings to make special dishes.
49:46Because the fruit of the effort is Viva.
49:49Viva's sauce is very nice.
49:52We love Viva's dish.
49:56I love Viva's sauce and salad.
49:57This show is so good.
50:02I love Viva's sauce.
50:03I'm so hungry when you watch this show.
50:05No.
50:06I eat a maison with me.
50:07I'm a lady Akshay Kumar.
50:08You're always talking about that, right?
50:09I love you.
50:11You always say, I love you.
50:12You always say, I love you.
50:12Today, Dipali said in the episode of Karishma,
50:15now you say.
50:16Who?
50:17Me?
50:17Yes.
50:18My husband has to do it.
50:22Dipali, I love you.
50:23Oh, what a fuck.
50:26You both are very cool kids.
50:29Yo!
50:32Today, you have to make a potato bracelet.
50:36It's a lot of difficult because it's a skill test.
50:41It's a very difficult challenge.
50:46We said, you have to make a bracelet.
50:48You have to make a heart.
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