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00:00Inde nahi aape nahi aapkar bane subsporn kardod se ke med hai
00:17Welcome Dhummastrish Undi with Ketchup Andu
00:21Bavard Baika Keeps Fortune Eye
00:24Parton Cholar Katchalls Hospital
00:26Vijay Sales and Sweets Frozen Snacks.
00:29And this year,
00:30The winner of MasterChef India will receive
00:31A stunning kitchen from Ikea.
00:34International Design,
00:35With world class glass quality and a twenty five year warranty,
00:38Get your perfect Ikea dream kitchen.
00:42The journey of MasterChef has reached its midpoint.
00:47It started with twelve pairs and now only ten are left.
00:52And at the end of this week only nine couples will remain.
00:56So if you don't want to wear that black apron this week,
01:01I don't want to go home leaving my dreams incomplete.
01:06Listen carefully, give me your best today.
01:11Because whose dish is the least good today,
01:15That one pair, no, those two pairs will go straight to the Block Apran Chalange.
01:29We will not give you what you want today.
01:32We have some special guests, they will bring it for you.
01:36That the guest is very close to you and our sesame.
01:41Did you see it with your own eyes?
01:42Yes.
01:43Congratulations.
01:44Yes Vama ji.
01:45It is not that they are coming as I am thinking.
01:46If I hadn't understood, I would have called you a fool.
01:48Oh, you can also vaj mine.
01:51Totally, twice.
01:52The same Aare Cut Hodu, whom I am getting ready to welcome.
01:55You got it right, Papa.
01:57Give a big round of applause to two legends of Indian cinema.
02:00Of Neena Gupta ji.
02:02And please also welcome Sanjay Mishrani.
02:21You guys are very welcome.
02:23The amount of love you have for cooking and feeding people.
02:27Your entry into Master Chef was inevitable.
02:29And anyway, we both are foodies.
02:31Apart from work, we only talk about Kane during shooting.
02:35It is also stupid to do it.
02:36So too er very excited to be heer.
02:38You know that my grandfather's favorite actor was Neena ji.
02:42Nina's moon has become brighter.
02:46That means there is glow on his face.
02:49Because of him I had to remember Mirza Galif Sara.
02:52Because it was the right thing.
02:54And that's why his name was in my film Last Color.
02:56I did it.
02:57My grandfather named you.
02:59Noor.
02:59Her name in this film is Noor.
03:02And this glow should always remain on his face.
03:04And may the world continue to receive more food.
03:06Yes.
03:08We have seen different couples on screen.
03:10Crying, loving, fighting, but this couple looked the cutest couple in the picture.
03:15And now it is happening.
03:17Vad tu are hai cheh February ko.
03:19Tell me something else about him.
03:20In that, we are the same actors, the Vadavan ones, but the story is not its continuation.
03:26The story is completely different.
03:28The special thing about Sanjay ji is that whether it is an intense role or a comic role, his timing is absolutely perfect.
03:36I don't know how you do it, but your bandwidth, from being very intense to being very comic, amazing it is.
03:43Timing is also a key factor in cooking. Timing is crucial in life.
03:47And concentration. Whenever I cook a little bit, I've noticed that if I start thinking about something else, it ends up going wrong.
03:55Absolutely. Now, with such a heavy shooting schedule, how do you manage to find your favorite corner?
04:00I don't waste time, if you go somewhere, you will eat only when someone is sitting, I carry my own raita with me.
04:09The person who accompanies me, my cook, who also does the rest of the work for me, during the shooting she cooks all my food, when I am on my way for shooting, after crossing the destination, we buy some snacks on the way, and this is how we manage.
04:25And another way I pass my time is that during lunch time I come to their Vanethi.
04:31Dekhin kabhi inonne pulaya neg.
04:37Ina ma'am and Sanje ji, we told them that we will not give them today's challenge, you will give it.
04:43So let's tell you a challenge
04:45If you are not a couple here then we will cook in one vessel.
04:50We have to cook in one vessel and we have become like this, this is not possible, how can a master chef level dish be made in one vessel.
05:00Tell me, tell me, in the same vessel, yes, we will use only one vessel, where both of us will use it, one vessel will challenge
05:10In the last challenge Simran Himanshi your dish is base ti so you will clean your utensil first
05:20Chef, we'll suck it up
05:23Did you suck your words?
05:24Ajum Aju Ji
05:25We want to get embroidery
05:26Chef, we will take the pot, we will take the Deccan one
05:28Ansar me frypan loge
05:30Now we will take the pressure
05:32There is a touch of staleness, you will listen.
05:34steamer
05:36steamer
05:38Now this one pair, one utensil, will challenge each other to suck their utensils.
05:42You have to make it using this one vessel
05:46Masterchef level dish
05:48You will get 75 minutes for this.
05:51in which
05:52Includes 5 minutes of picking up items from MasterChef's World Class Pantry
05:57which a partner will go and bring
05:59All right
06:00You'll find Veeba's Special Zone in MasterChef's World Class Pantry
06:05Veeba's Wide Range of Super Tasty Ketchups
06:08Variety of Creamy Mayonnaise
06:09Dressings, Sources, Spreads and Walk Talk's Instant Noodles and Chinese Sources
06:13Because the fruit of Menat is Veeba
06:16And in Ikea Zone you will find beautiful plates and bowls in every style
06:21You will also find cast iron pans, premium non-stick cookers, stainless steel cookers and kadais here.
06:26You will find it on the rack of Fortune
06:29Fortune Chakki Frescata, Semolina, Maida, Fortune soybean oil, Fortune mustard oil and many more
06:35And to give your cooking station a bold and luxurious look
06:39Fitted with multipurpose, spacious or durable sinks from Koller and
06:43Innovative faucets with touchless technology and multi-spray options
06:47Catch salts and spices rack will bring life to every meal, with a wide range of Catch spices, a variety of Catch sprinklers and pink rock salt
06:58And power your kitchen electronic appliances, Vijay sales
07:03In Vijay sales zone you will find durable refrigerators, mixer grinders, quality air fryers, hand blenders and much more.
07:11In the ready-to-cook frozen snack section of Sweets, you will find quality samosa sheets, spring roll sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafah dough, and much more
07:24Get set, Bartar!
07:33I ran to the pantry and put everything I had to put in the basket, all the elements I had thought I could use in today's one-pot challenge.
07:48As soon as we enter Masterchef's World Class Pantry, I get completely confused after seeing so many ingredients that I forget what I have to cook today.
07:58Last one minute Archana ji, what will you miss, I am looking at you, I am doing something, you look at it, look at it, time will pass by.
08:07Jifali ji what remained is not gone all the best namag has been taken away there is no black namag to be seen one thing Adilai in the last thirty seconds
08:193.2.2 The second whore also got into the adhar Rajinkya's ang when 10 nine when 10 nine is on then I ran back from the counter
08:403.2. Another whore has also become Ajinkya's
08:46And if I had not run and brought that dish today, our dish would not have been cooked today.
08:59We both have talked to each other about our work. I told Phupali in advance that you make a garlic and burst it and I will take out the hot stuff here and fry it.
09:13that I will make it in the vegetable industry, that I will make it in the bank, that I will make it in the vegetable, that I will make it in the stronger one
09:24If you are ever thinking of serving a small amount of curd, then using this sub-stop I can divide the work so that it can be done quickly but the biggest problem is that you have only one vessel.
09:33Feta Than Aato Bliss
09:37He who is fortified with us is a great reducing vultipl
09:39Bhogi Karan Subskesari Stefbar Apna Ka Subscribise He Rahe Hami Jata Meeter Pran Karan Se
09:45Steaming is also a bit of a hassle and as the cooker is made fresher it can burst at any time, anything can happen to it at any time.
09:53My plan is to make Bhapa Doi with different flavours and a base of Khurmi at the bottom and I want to present it in the shape of a clock. Today's challenge is going to be very difficult because we
10:23What we have to do is that whenever we get a chance, we first do the hard work, if we are going to get completely stuck then we will do the hard work.
10:47We will be able to do this with all our items.
10:54what kind of role is it
10:57The chef just came over and did that just once because one of the ingredients, the filling for my chicken, was ready.
11:03So you are cooking and have put the utensils for the plates.
11:06What plan did you make, what are you making and how did you whiten your work?
11:12Chef North is a sesame seeded chicken dish made with chicken served in a black sesame gravy.
11:20So we have to prepare it in a roll form along with its pooladhi empty paradanga API, for this one such disease ke bulada bhi empty wash, raly prana kar diladhi kisnar chuklat ka khon
11:49It dries quickly when you nourish it, when you dry it, just make sure you do it at the right temperature, at the right time,
11:57Usually when we sear chicken on high heat, the outer layers of chicken absorb the juices. This was your today's Veeba tip up, so the first thing that came to my mind was that my chicken should be dry and not overcooked from inside.
12:27If this is on the phone then these two people are Archana ji, Rupali ji etc. They are here, they don't want it, they are very serious, how is everything going on, everything is going well and Suji and Hivar Bad have to be cancelled and I am coming to the shop.
12:57Today I challenged you to use this vessel, what are you cooking, you will cook it in it, the cooking is done on top of it in a bright matte and it does not require any air, while making it we will put weight on it, now if the flour
13:27Let me give you a small tip, when we cook matan, because it takes an hour and a half, so even if you cut the paneer a little thick, it gets cooked quickly and the paneer is mutated in it, if you cut it thin then it gets dissolved well in it.
13:57Chef Vikas and Chef Kunal ji gave us a good dish, so in the same way we coated the chicken well with flour and kept it on dum. What is the kitchen making today, it is amazing, today we will pay a tribute.
14:27Okay, for the flour, these beetroot cutlets which are available in Shubshubar, so with that we are making meat and beetroot cutlets, okay, and with that we will make brioche bread which will be cooked in the oven, everything else will be cooked in it, but this is
14:57So why not, I thought, should I do something today by catching the railway?
15:01I think we will cook more mutton, we need to cook mutton so we will mince the mutton butt bones for the gravy and the stock.
15:09So Hling mutton curry but it is not done, basically mutton curry is not done, it will remain, I had heard about mutton curry but you are making something else.
15:18We have already said that your railway engine is not on SUI, then I am Son
15:29Let's say there is juice in it, we will roast it for the roasters, we will extract as much flavour as we can from the bones, so all three are roasted in the oven, you guys have also done a great job in the ads, we will come here and trap you
15:59Have a ticket and are you going somewhere?
16:01Yes, I have seen it in the direction, I have seen it in the direction
16:05Now is the time to bring out more flavors in it.
16:08Our view is that the flavour will come in it because we are roasting the bones.
16:13Now the flavour that comes from roasting bones, the spice that comes in it, these are very useful things for us.
16:32The Kadaiya is being made in large quantities, it is called Kadaiya in our Lucknow.
16:41I told you that today we are making flavored Aphorie, so in that we are making Kanika rice, if a book is written on sweet rice then what will be on the cover of that book, Kanika is very
16:58Good, very good, hope we can live up to your expectations. So I am making Kanika Rice, I am making Malai Brinjal Bhagta, one of our Odisha's, which is daddy's favourite, and I am making a Banana Stem Sabzi.
17:28Art Art Facial, I should not remain like this, we should go on, Preek watch, what will you do today, it is very exciting in his mind, it seemed as if the little child had taken over him, made inside him, made for him, his noses were two items
17:58Pachadi is also ready and this third item is a big hit with you, tell me, do you remember my mother, grandmother, she never cooks food in too many utensils.
18:08What is it, she says take four utensils and clean them all, take one and quickly clean the kitchen and the children, I do this in Khar, I don't wash too many utensils, this is looking so extraordinary today that the maids run away after seeing too many utensils.
18:23I feel like saying that Anju and Manju have an advantage here, they have the habit of cooking food, they should take advantage of this advantage, one last thing you should not come, this is Jagshana's tale, is there so much space show, all the work is done.
18:53If there are songs then all the work was done hastily, Rupaliya made salad in mango pannar and the dough for vada was also ready, we had to cut the salad a little finely, it would take some time.
19:06Vi is standing in front of you in Champaran, now you will see Champaran everywhere.
19:36what are you looking at?
19:44Look at the table, how can you see it? The table of both of them is like this, till now the food is on the table, the cook has an Ampanna drink with it.
19:54Salet
19:55After doing this we had to clean the pan, quickly clean the pan and then put it in a pan because the flavour of every dish is different, if we do not put the dishes then there is a fear of the flavour mixes getting mixed with each other, I don't understand anything.
20:25We had to fry the food and also cook vegetables in it. I was finding it difficult and I was thinking that 90 minutes would be enough.
20:34I was surprised that both of your sarees are so nice, Jagnat is from our same age, I am very inspired by your clothes, I also get very inspired by them, so I wear a lot of your clothes, I wear them, people also wear Vogue.
21:04So we asked her about it, our turnout was Janis's whole Top Icel, 17 years old.
21:11Ask me what has happened right now, keep someone's attention, right now keep someone's attention
21:18Keep the children safe, keep the children healthy.
21:21Please Keep.
21:22Please Keep.
21:23It is our duty to vote.
21:24Have to keep it.
21:25That has to be kept, the mind also has to be kept in mind.
21:27But I too want to have something of my own.
21:29Some?
21:30I liked what you wrote.
21:32Now that you have seen us, what should we do? These are these dirty brothers, now this is not the Islam, let us go, it is good that these big fans are not giving us any relief, we are going from one place to another, we are telling these boys that we need a lot of money for both of them.
22:02That white, that.
22:08A very stupid experiment, that's my opinion.
22:12We could not rise above the Mughals, mother.
22:14Yes.
22:16Clap my small elainchi, big elainchi, net sugar.
22:21This has to be that Leston.
22:23And there is also to be a seven-day half-day.
22:25There has to be thirst too.
22:27Where is the thought?
22:30Oh, you took this away, I will take the plate given by him.
22:35Only matan and adhraga in mustard oil.
22:39The more spicy they are, the bigger the linchi.
22:40What happened, happened, what was made?
22:42Which picture of Sanjay Sir do you like?
22:45Aldbase is my federation sir's acting, yes.
22:48Is there any problem?
22:49Aldu Justeez.
22:50Whatever he is saying, understand that there are seventy minutes left, I will find you in that time, Justice.
22:57The name of Aldu is Uchanger.
22:59Pastachef pair, last two minutes left.
23:09I want our dish to look special today and give a very homely vibe.
23:13IKEA's plate makes plating elegant and durable, just like you would want in your home.
23:26I forgot to do the plating and I wasted time in half plating.
23:28I also see that man is cleaning his house leisurely, I have to stop cleaning brother, I have to wash the plates.
23:33Two minutes left, I checked that our stock on the steamer was lasagna.
23:38I feel that the upper layer which is visible is looking cook, the lower layer is also looking cook.
23:44If the middle layer is not cooked, there may be some confusion.
23:50If there is still some work to be done on it, it means that we are not completely satisfied, and it seems that we are quite satisfied with the test, we will like the test.
24:0210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
24:26Taim katam peechada. Gud jab arivana. Ajinke Vikram apni dish lerai hai.
24:45Much Baker.
24:46What was found and what was made?
24:56When we got Sauspan, we took inspiration from it and we have been travelling a lot since childhood.
25:03So the name of our dish is also Safar Nama and it is inspired by the Railways.
25:10So, you can find yoghurt cutlets on the railway. So, today we've made those cutlets with meat and beetroot.
25:16Later, a curry is made from it, which is made from potatoes and its seeds.
25:20Banati Lavalu has been given separately which is given in Chokha, Acri, Tod, Varam which is our grade. The curry named Foley D's has been made, it is made by Pre Krishi.
25:32This bhahid bidumne uske akhe bidush hain bana and kale chips banaik bhure le to give it something a little crispy to complement it.
25:42This looking beautiful, this looking so rich and beautiful and professional
25:48The saying that my grandmother used to tell me was
25:52that Hindu kitchen
25:53Hummuslim food
25:57and the table is for English
25:59English Presentation
26:01Yes, it is a lesson, friend.
26:03Always have precision in your dishes
26:06She is looking at me
26:07Always proofread it thoroughly
26:09I can feel it's perfectly proofed bread
26:12Like you have kale chips in the back
26:14that something is a little bit crisp
26:16There will be crunches, not chips.
26:18So I used kale for my
26:20The world is amazing
26:24Brioche texture, Brioche color
26:29The world is amazing
26:31Very nice
26:34I have to appreciate both of you brothers.
26:37Because the trick you did
26:39to lift this bread
26:40Fantastic
26:41I don't know, someone saw it and someone didn't, he put a word in it.
26:47There was a pot of water from which steam was coming out and he put dough inside it and closed the drawer.
26:51So, they have got that temporary proving chamber, where the heat and moisture also came, due to which this bread proved so lovely and became so soft.
27:00Amazing
27:01Amazing
27:02Firstly, there is so much pressure, apart from Oldi, you have to make Hana in one vessel, on top of that you have to use so much brain, then you are also making mutton which takes time, so this combination, of both of you, is really the best, it is clear.
27:19Then I sing the song, it is written, this is the beginning, Ichae tha tuye yujue
27:45Whatever you get on the basis of money, it is Vijayi, if you get the benefit then use it and get it.
27:48Why is there a lot of bitterness in it?
27:50So the stock of bones, the marrow, the flavour of everything gets intensified in the curry.
27:56That's what I was afraid you're making, time is short
28:01What will we be able to create, whether we will be able to do anything better, that density of level which we call
28:05ride. It has that density, that level of
28:08of Vlevesh
28:14bill is with ticket a
28:27This question was on the minds of many people here and also in the minds of those who watch this show.
28:37That these boys make sweets well, can they make savouries as well or not, after this no one will ask that question, can these people make savoury food or not, made made made made made made made made made made
29:07knife
29:08We have named our Chaff recipe Ghoomar Murgh, inspired by the Til Diya Murgh made in Assam. We have made a block sesame chicken doulad with a caramelized cauliflower puree and below it is our basil and block sesame chicken curry.
29:38What is this? Is it an Apitazar? What is it? Chef, it is a course, course, course, no bread, no rice, NOTHING REQUIRED
29:45Sharnawara rebel kar awara baaki kar avalad ka kya kiya chef he khalia side aa
29:54This dieting Parbandhi Parbandhi said that I should do it, I have started feeling pukumdi.
30:02Anli has saved the lives of Punjabis, talk to them somehow, I liked it very much.
30:14The technique to do this is that we place something or a mold or cutter on it and make it with the help of ram.
30:24Based on that, this Awal Brotifel people talk about it like it is, I would say I am very confused, I would say I am very confused as to how much time I will spend on this course, I will never forget this, I am an adult.
30:54Anchmeet Prabdeep I love the dish as technically a lot can go wrong in this dish, so let's make a roulad, it can easily become dry, sesame can easily become bitter and on top of that you can make an Assamese combination with makhani gravy.
31:24Leave aside the quantities you have given, according to me the lever combinations and techniques that you have achieved in this direction and despite this, what you have shown is surprisingly good, big big big.
31:54And essentially a bhaaj dikhaya hai aur woh us baatan me chastol me aapki tha aadhi tar to next level raj amazingly please your dish lekiya hai wow this luxo gul enchar chanalue prize prize prize prize
32:24So the name of our dish is Champaran Chicken Vada.
32:28What did you give with it? Have you ever made Champaran Vadan before?
32:35We added that garlic so that our chicken stands properly.
32:39Whenever Champaran meat is cooked, sabud lassan is added to it.
32:43But what happens is that when Champaran meat is cooked, it takes more time for the meat to cook.
32:47Therefore, the garlic gets cooked and becomes soft like butter and sweet and becomes a part of it. Here, the chicken you have cooked does not take as much time to cook as mutton, so it is possible that this garlic of yours is a good one.
33:03Garlic is its Achilles' heel
33:30Carlik, it would be better if you put a small sized bulb or if you put half of it then that would be better, he is right, he has a garlic in it, how did you like the best chicken, Champaran flavour is good, it can cause heat stroke in summer.
34:00Galte ki kum adhi hai, what is this dish, the name of our dish is Kasun di connection, in this we have taken inspiration from the fish and Luchi which are eaten a lot in Bang All, so the Galti in this is inspired from Luchi.
34:30What an amazing amazing Luchi, I did not understand the way you made it, the details of the fish sausage inside, you could not use it, this khorsemeat of yours is technically very good, there is a creaminess which you have added.
35:00Kashindi is the best made, so there also you have added mango with Kashindi, then very strong flavour combination, very strong techniques, but when there are so many strong players, it is not necessary, no one is necessary.
35:30Total subscription is good, here we have done Yuri, please let me talk about a presenter, DAVID KOK4, if the presenter is a presenter, I will talk about another one, there is a child who has a lot of problems, such a job and I don't have a husband.
36:00Stay so long.
36:02This disc in the middle, what is it made of?
36:06From eight?
36:06Eight.
36:07You steamed the sura cake together with the disc of jo jo atthe?
36:12Did it together.
36:13Do you think the steam cooking would have been done by the middle?
36:17That you are seeing such a thick disc now?
36:22I did it a lot, I thought you were paying attention to her.
36:27That it looks absolutely perfect and the dough inside is absolutely raw
36:34There was a way for this, if you had to wear big anklets, you had to individually write these, write them, write them, bring your look.
36:53I remember that halfway through the day I saw that India was lying there because I had found a frying pan.
37:23It so happens that its presentation is trying to be a good model but it is not able to become as it should be.
37:37That Shabro Khandeshich like kotha that Ekupnave Kopre ka jat ache minder but enough to cut that Shabror
37:48No, this Apple Bon-Bon can't quite beat that Khandeshi taste.
37:55Mahfooz Yasmeen has taken her dish.
37:57We got a pressure cooker, our dish is called Waqt Ka Swath
38:06We want to tell people that we are here not at nine o'clock but at eight o'clock, eight o'clock, eight o'clock.
38:11Yes
38:12chef this is dishart
38:14The base at the bottom of this is the base of our Chatijd, it is called Khurmi, it is called Sugarfi, the base at the bottom which is visible as biscuit like structure.
38:25The Mitaj in it is made of milk powder and a little Nolan Gur has been added to it and nutmeg flavour has been added to it and on top of it there are four types of Bhapa Doi in which there are different flavours, one has the flavour of Marigold flower and one has
38:55Goes, literally.
38:57It is very beautiful.
38:59It is in a very different style.
39:01Time stopped.
39:02The style of time where there are some such styles,
39:05Where time stops, comes to a halt.
39:08So brother, my time has also stopped.
39:11I captured this.
39:12It is very beautiful.
39:14Thank you Shakes.
39:15Very beautiful.
39:16Sister mother.
39:17So let's check it out and see
39:18Will your time come or not?
39:31Very homely taste.
39:32Sanjay ji, this Khurmi little thekwa like lamp lag lag lag lag lag lag lag lag lag lag lag lag was going to come after Gharedu.
39:39Jike akh classic Chambanation which auh people lag lag lag lag lag lag la kridhin hoga aur wal saat mein gumfar woh lag lag lagudiya ise kar dekhte hain kmoh hi and shekwa.
39:47In Tekwa, you have converted curd into Bhapa Doi and you have given the local Kurmi form to Thekwa, the flavours are getting exposed in the mouth and along with that, there is an enjoyment of that curd Thekwa wala very well, Thekwa, Thekwa and Bhapa Da
40:17This is the real Master Chef Disha.
40:20Thank you sir.
40:21Thank you sir.
40:22I am a basic daloti sabji eater and what you were saying to me?
40:28Curd teek teek teek teek?
40:30I have never eaten them, but I want to present them like you all, I mean so finely.
40:39I'm very surprised
40:40And you people do not study from any professional school and make such a preparatory eye or eye?
40:49What else do you decorate?
40:51And what not, looking at the watch I am saying, what happened, I will give you a big surprise and I am very proud of what all is happening in our country, father.
41:04Jodi Big Rand Uploaded For All Feet Everlasting In Our Youngest Sisters Jodi Aju Mainju
41:14We had a kadai, in which we have made banana stamp and black bean curry here.
41:34There is sweetroot pachadi, and along with it there is tomato sauce, and brinjal bharta, and banana chips, and there is our ambulo, which we make from dried mangoes, you have made all this in one pan, yes this is the mother of the house, in one vessel.
42:04Karanika Bhaat is a favourite of both of us, Vikas and Mina's favourite, who should make Karanika Bhaat?
42:08Basically Gurd rice, this is the main flavour of Niman, and in Jagannathpuri, in Anando Bazaar, Kanika baat is available as prasad, sweet rice, yes yes a type of sweet rice,
42:23I will be a piece and salty,
42:24There's something about it that looks different,
42:32green nai, green, green, green, grows, grows, very nice,
42:40I consider myself very fortunate to have had darshan of my Puri temple nine times.
42:46times, every time I've been there I've returned with a parade,
42:50I was shooting, so I went out, I felt like Jagannath Puri himself came towards me.
42:54Times,
42:57Oney is simplicity,
43:00Everyone pays their respects to him,
43:02If one bite takes you somewhere else, to the one above, then it's not Phil's, that food, this surf food, that offering, this so beautifully stain, thank you.
43:23Shri Krishna was very intelligent, he used to choose everything after careful consideration, for his childhood, he chose Matura very carefully, and for that phase of his life, which was the phase of Eeshwar, when he just wanted to eat food, he chose
43:53I am going to party today, Wilfila, party for you Rasko Apo, this is the first time I have got whatever I get, it happens every day, we never get it, this is the first time you have got it
44:22First time I met
44:24First time I've had a spun-tap
44:28It's a big deal again, it's a joy
44:30Jae Jangan Na
44:31Jay Jagan
44:37Mr. Lena, Mr. Sanje
44:38Thank you very much Gres
44:39come here
44:40You have increased the strength of these nights
44:42So today's challenge was Ek Jodi Ek Utensil, in which you had to make a Maschef level dish using only one utensil, now it's your turn
45:12of the result
45:14And to find out who are the two pairs that will be competing in the Talke Block Apron Challenge
45:23The first pair is Avni and Venu and our second pair is Jamuna and Deepali ji
45:42Today I am taking you on a journey of a recipe where every bite is full of hard work, taste, creativity and a perfect vista because hard work pays off.
46:00Hello everyone I am Ajenka and I am Vikram we are Daganda Brothers welcome to Everyday Tasty Recipes by Veeba
46:16And today we are making our favorite Herby Pasta Pizza Sauce Kulcha Calzone
46:20Vikram, in our childhood we used to eat Kulchas after school, just to refresh this tradition, today we are making this dish with a twist.
46:30Now first of all we are making Calzone in which we have added flour, oil, some salt and some curd. Now we will make a good dough of it first.
46:40There should not be any bistiki at all, then need it well
46:48We will keep it aside for 10-15 minutes, till then we will prepare the remaining ingredients.
46:53I am taking green capsicum, yellow capsicum and one red capsicum.
46:59After that, if you can add any other veggies, for that I am adding some onion, some seasoning, some salt.
47:07Veeba pasta and pizza sauce will also go into this, which is going to be our stuffing.
47:14Veeba Pasta and Pizza Sauce is a classic tomato based Italian sauce
47:22It also has the goodness of veggies and Italian hummus
47:25like oregano and chili flecks
47:28In this way our filling for Khailjan is ready.
47:33Add lots of veggies and Veeba's pasta and pizza sauce to your veggies
47:38With this sauce, you can easily make restaurant-style red sauce pasta and pizza at home.
47:43You don't need any other ingredients to make pizza or pasta with this sauce.
47:48Then you know how easy it is to make pasta.
47:54How is Ag?
47:55If you want to make pasta, just make pasta balls.
47:58Sauté some veggies in the pan
48:00Add pasta and Veeba pasta and pizza sauce in it and mix it and you will get a quick yummy and authentic Rasta Basta Reedi.
48:08You have made pasta, now tell me how easy it is to make pizza. For this pizza, spread the paste on the pizza base, add chopped vegetables and your favorite toppings on top, bag and enjoy a tasty restaurant style dish.
48:38I'm pinching from the site, now my calzone is ready, I've preheated my oven on vent, now it's going to go into the oven to bake.
48:45That its kit is easy, very easy, the best thing about it is that it does not contain any adult colors or artificial flavors, the best part is that it also has transfer film.
48:59It's been 20 minutes now, we'll check our calzones and our calzones are absolutely perfectly ready, the color is also very even, let's start plating them now.
49:09Now in this way we will bring a plate of Veeba's pasta pizza sauce.
49:15Here is our recipe and we are sure that our hard work is going to be very tasty and yummy because hard work pays off
49:38Please welcome Chef Sanjot
49:40Your challenge is to make Chef Sanjot's recipe
49:45First of all you have to preheat the oven.
49:48Measure the measurements carefully
49:52Your Ghevar turned out perfectly but you made a small mistake.
49:58Please welcome our audition superstar Chef Ratna Tamanka
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