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Master chef India season 9
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00:00Welcome to MasterChef India, co-presented by Veeba Mio Ketchup & Sauces, co-powered by Ikea,
00:15Fortune Chakki Fresh Aata, Partner Kohler, Cat Salsa Spices, Vijay Sales and Switz Frozen Snacks.
00:21MasterChef's World Class Pantry, Veeba's Special Zone, Veeba's Wide Range of Super Tasty Ketchups,
00:27Variety of Creamy Mayonnaise, Dressings, Sauces, Spreads and Walk Talk instant noodles and Chinese Sauces,
00:33because the work of the work is Veeba.
00:37In the Ikea Zone, you will get all the beautiful plates and bowls,
00:41and here you will get cast iron pans, premium non-stick cookware, stainless steel cookers and kardai.
00:46You will get Fortune Chakki Fresh Aata, Suji, Maida, Fortune Suave In Oil, Fortune Mustard Oil and more.
00:54And to give your cooking stations a bold and luxurious look,
00:59you will get a multi-purpose, spacious and durable sinks,
01:02and with touchless technology and multi-spray options, innovative faucets.
01:09With the catch salts and spices racks, you will get all the food,
01:13with the catch sauce, with the variety of catch sprinklers and pink rock salt.
01:17And you will power your kitchen's electronic appliances, Vijay Sales.
01:23In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and also very much.
01:32In the Switch's ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
01:38delicious puff paratha, puff pastry cheese, crispy threads, tasty kunafa dough and also very much.
01:43Thank you very much.
02:13Thank you very much.
02:43The founder of YFL, your food lab.
02:49The young, the dynamic, Chef Sanjot Kheer.
02:53Chef Sanjot Kheer, how are you feeling once again to come to this kitchen?
03:09Well, first of all, Chefs, thank you so much.
03:11I have a lot of gratitude and grateful that you have shaped my journey.
03:15You have learned a lot from me.
03:17I have learned a lot.
03:18I have been very inspiring.
03:19I have been very inspired.
03:1911 years before, when I worked with the master chef's kitchen in the kitchen, I worked with cameras.
03:27Then I had a great deal.
03:28And this master chef kitchen has made me a new idea.
03:31And this master chef's kitchen has made me a new idea.
03:51Welcome home.
03:52This is a celebrated house.
03:56And this master chef's kitchen has made me a new idea.
03:57So let's talk about the challenge.
03:58Let's talk about the challenge.
03:59Let's talk about the world.
04:00There is no one who has seen Chef Sanjot Kheer's recipes, made me a new idea.
04:03There is no one who has made me a new idea.
04:04There is no one who has made me a new idea.
04:06You have made me a new idea.
04:07This is a new idea.
04:08You have made me a new idea.
04:09You have made me a new idea.
04:10You have made me a new idea.
04:11Basically, this is your challenge that you have made.
04:13Chef Sanjot Kheer's recipes.
04:15That's right.
04:16But this time, don't note your videos.
04:19This is the chef Sanjot Kheer's 7-7.
04:26You have to make a new idea.
04:31The dish is done in time.
04:34Second by second, the taste of the dish should also be the same.
04:37The look should also be the same.
04:39Are you guys ready?
04:40Yes, Chefs.
04:42Today, only one cook will cook only in the jodys.
04:49We will make the same food with the jodys.
04:51We will hear that, hey, brother, what's going on?
04:54It's a habit to cook with my mom.
04:57Now, suddenly, I sent myself to make my own food.
05:00It's a very void feeling in Black Apron Challenge.
05:04It's a very good day.
05:06It's a very good day.
05:09Jamuna ji, Dipali ji, who will do cooking with you?
05:13Dipali ji, you will do cooking.
05:15Jamuna ji, take a step back.
05:18Yes, Sai Shri, Chandana ji, who will do cooking with you?
05:22I will do my daughter.
05:23Mama.
05:24If you will do my cooking, Venu ji will do it.
05:27Get set, cook along.
05:31Okay, the home cooks, let's start the first element.
05:36Our dhai balla element, the first sub-element is made.
05:41It's inspired by a sponge.
05:44First of all, we have to preheat the oven to 180 degrees Celsius.
05:49I have seen the pan, the pan, or something else.
05:53I was just seeing the shape on the screen,
05:55because it was also on the screen.
05:57You have to take a scale and take a mixing bowl.
06:04Take a bowl.
06:0968 grams of oil.
06:13It's very important to measure your mind.
06:17Mama's speed was going to cook.
06:20Before I was eating, there was an oven to cook at home.
06:2368?
06:24Yes.
06:26You have to take a mustard oil.
06:29You have to take a normal oil.
06:3160 grams of caster sugar.
06:38Now, you have to take a 122 grams of milk.
06:46You have to measure everything.
06:48You have to cut it with this, which you have already added.
06:52I think that if you are going to the speed,
06:55then I will lag back.
06:57You have to mix it well.
06:59You have to mix it well.
07:00You have to mix the sugar with wet ingredients.
07:04You have to mix it with wet ingredients.
07:08Once again, the chini is dissolved.
07:10After that, you have to add 40 grams of milk.
07:1360 grams of milk.
07:1760 grams of milk.
07:1820 grams of milk.
07:20How much do you add?
07:22How much do you have to take?
07:2320 grams.
07:24As you are telling me, I am doing it right.
07:26Because I don't have to make baking so much.
07:29And if they don't forget it,
07:31then I will drop my car.
07:32This will be done.
07:35Once again, your batter is ready.
07:37You have to make a base with foil.
07:41Okay?
07:45It's done?
07:46Now, you have to pour the batter.
07:50No, not like that.
07:51Cover it like that.
07:54Yes, like that?
07:55Yes.
07:56I have to make a strength.
07:58I will check this out.
07:59I will check this out.
08:00Now, it's a lot of void feeling.
08:02After that,
08:03in the pre-heated oven,
08:04we will bake the sponge for 25 minutes.
08:09You have to set a timer for 25 minutes.
08:16The next element,
08:17first of all, 2 tablespoons of kachampuli.
08:19Jaggery powder,
08:201 tablespoon of kachampuli.
08:23Jaggery powder,
08:241 tablespoon.
08:261-foot teaspoon of kashmiri lalmish powder.
08:29Okay?
08:31Add a little water.
08:33We have to add a little water.
08:36It's like a syrup.
08:39It's the consistency.
08:41Keep your attention.
08:42It will be cold.
08:43Then it will be more dry.
08:44Okay.
08:45So, if you think
08:46that if you cook the car,
08:48you can add a little water here.
08:51Okay?
08:52I've closed the gas,
08:53and I'll leave it here.
09:00Can I taste this, Chef?
09:01I'm going to go to the chef's counter
09:03and I'm going to taste it.
09:04Because I have to understand
09:05that I have to go to the same line,
09:07or not.
09:08So, I tasted it.
09:09It was soft and sweet.
09:10It wasn't sweet.
09:11So, I'm going to add jaggery powder.
09:14I tasted it.
09:15I tasted it.
09:16I tasted it.
09:19I was going to check it out.
09:21I was going to check it out.
09:22I was going to test it out.
09:23I was going to be wrong.
09:25On the side,
09:26we will add another element simultaneously.
09:30Four tablespoons cream cheese.
09:36And three tablespoons uncurred.
09:38Three tablespoons.
09:39Three tablespoons.
09:40Three tablespoons.
09:41Three tablespoons.
09:42More than that.
09:43One-fourth teaspoon black salt.
09:44There's no green onion.
09:46I have a green onion.
09:47Yes, yes.
09:48It's behind the maida.
09:49It's behind the maida.
09:50We have to mix it.
09:55And strain it.
09:57So, we get a creamy texture.
09:59Do it.
10:00Or go home.
10:01I don't want to go home.
10:02I don't want to go home.
10:03I don't want to go home.
10:04I don't want to go home.
10:05We have to add the shape of the shape.
10:06We have to do it like that.
10:13We will add this in a piping bag.
10:21And now we will keep it in the fridge.
10:22Okay?
10:23Because the flavor of the chef's kitchen is healthy.
10:24A lot can be changed whenever someone has a contestant.
10:25I think it's bad.
10:26The challenge is a lot of difficult.
10:28The flavor.
10:29The flavor of the chef's kitchen and the hands of their hands.
10:33A lot of people come from up to up to upsets.
10:34One's Error.
10:35Whether it is the contestant.
10:36I've got 100 percent confidence in my mom.
10:38I am 100% confidence.
10:39We are all grown with confidence.
10:40We are playing when we are falling out.
10:42That's good enough.
10:43He is giving it all.
10:44And he will give it all.
10:45And he gives me all perfection.
10:46I have full confidence.
10:48The chutney was made.
10:50It's a little cold now.
10:52We have to add it in a piping bag.
10:58Put the chutney in the piping bag.
11:02We have to put it on the side.
11:04We have to use it in the plating.
11:06Put it in the fridge?
11:08Put it in the side.
11:10The next element is in the jar.
11:12Three harimirs.
11:14Dhaniya, a small handful.
11:16Putine ke patte, 12.
11:20Now, 1 fourth teaspoon black salt.
11:241 fourth teaspoon dhune jire ka powder.
11:28Safed namak, 1 chutki.
11:30How much is it, Chef?
11:321 fourth.
11:341 fourth.
11:36I have come to black apron.
11:38Today, we have decided.
11:40Don't do anything.
11:42We don't have to think about it.
11:44Why did they add so much?
11:46That's why I'm going with them.
11:48Roasted chana dal.
11:504 tablespoons.
11:52And you have to start the pulse mode.
11:56Mixing.
11:58You have to look at the color of the chutney.
12:00The color of the chutney is a bright green color.
12:04The flavors of the chutney should be a little dark.
12:08It should be a little dark.
12:10It should be a sand texture.
12:12It should be a red.
12:14The consistency should be checked.
12:16The next element of home cooks is very important.
12:22So, follow your knowledge.
12:24If you don't make the element right,
12:27the whole dish will not be made.
12:29You can see it.
12:30Now, you have to take 50 grams of wheat.
12:3415 grams of wheat.
12:3655 grams of wheat.
12:38My mom, Chandana, auntie,
12:39has given me instructions.
12:40She is confused.
12:41We are confused.
12:42What are you talking about?
12:44She is not getting confused.
12:46How long have you taken?
12:48It's gone.
12:49It's gone.
12:50It's gone.
12:51It's gone.
12:52It's gone.
12:53It's gone.
12:54It's gone.
12:55It's gone.
12:56It's gone.
12:58It's gone.
12:59It's gone.
13:00It's gone.
13:01It's gone.
13:02It's gone.
13:03Add this wheat in the jar.
13:06We have to add an ice cube.
13:11We have to add an ice cube.
13:13I'm exhausted.
13:14The wheat is warm.
13:15We are going to the cold.
13:16What will we make?
13:17We are going with wheat and ice.
13:18Can we guess what we are making?
13:20Gever.
13:21Gever.
13:22Gever.
13:23Your guess is right.
13:28But we will make something else.
13:36You can see that the wheat is different.
13:40The water is different.
13:41The wheat is different.
13:42The wheat is different.
13:43The wheat is different.
13:44We will not make our batter right.
13:46I am from Rajasthan.
13:48But I have never made a Gever.
13:52The measurement of the Gever and what they wanted to do,
13:57was very new.
13:59We have 4 elements of the wheat.
14:02We have the chutney.
14:04We have the chutney.
14:05We have the chutney.
14:06We have the chutney.
14:07We have the wheat and cream cheese.
14:09We have the mixture of the wheat.
14:10Then you have to add 135 grams of wheat.
14:13And add 8 grams of wheat.
14:17And add it.
14:18And then you have to put it in the pulse mode.
14:20You have to put it in the pulse mode.
14:22Look at this.
14:23It has become a crumble.
14:25It has become a crumble.
14:26It has become a crumble.
14:27Now we will add 600 grams of wheat.
14:30Chilled water.
14:32When you add the whole wheat,
14:35you will add 1 teaspoon of wheat.
14:38You will add 1 teaspoon of wheat.
14:39You will add 1 teaspoon of wheat.
14:42You can see that the batter is prepared.
14:46You can see it in this way.
14:48You don't need to split it.
14:51Perfect.
14:53We will transfer the batter in a squeeze bottle.
14:58We will put it in the fridge.
15:00We will chill in the fridge.
15:01All right, homecooks.
15:05The next element is for our raga patties.
15:08We will take 2 white onions.
15:11And slice them.
15:13And slice them.
15:14And slice them.
15:15And slice them.
15:16And slice them.
15:19And slice them into the pan.
15:22And slice them.
15:24And slice them in a slice.
15:25And then add 1 tablespoon of vinegar.
15:29We will add 1 tablespoon of salt.
15:32You have to take a look at the pyaas when you have to take a look at the pyaas.
15:44It's very important that you don't have to brown or caramelize it.
15:50Now, we have to take coriander stems.
15:54Now, take 6 mint leaves.
15:58Add the pyaas.
16:02Add the pyaas.
16:06Add 1 tablespoon of the pulp.
16:12Add 1 tablespoon of the pulp.
16:18Add 1 tablespoon of brown chini.
16:24Add 1 tablespoon of the pulp.
16:26Add 1 tablespoon of the pulp.
16:28Add 1 tablespoon of the pulp.
16:30I'm gonna take 1 tablespoon of the pulp.
16:32Add 1 tablespoon of the pulp.
16:34Add 1 tablespoon of the pulp.
16:36Add some water.
16:38I have to go from that.
16:40I'm going to check that there is a binding.
16:52If there is a binding, it's done.
16:55It's 3 tablespoons of hunkard.
16:59Hunkard, dala?
17:01Dala.
17:03I'm going to shape our patties.
17:08We've made the mixture of 9 grams.
17:14I'm going to shape it in a round.
17:20I've made the patties round.
17:25Then I'm going to coat it with olive oil.
17:30And then the rest of it, we'll cut it with crumbs.
17:40Now I'm going to fry these patties.
17:43To 170 degrees, add the patties to the oil.
17:49You should stay medium to medium to high.
17:51Now I'm going to make the patties.
17:58The chef has said to keep the mold.
18:03And the heat of the oil should be together.
18:07Then we can pour the patties to the patties.
18:10I've never used the patties.
18:13How do I see 190?
18:15We're going to put it in the mouth.
18:18We're going to put it in the mouth.
18:19We're going to put it in the tail.
18:20What do I think?
18:21I don't understand anything.
18:22I don't understand.
18:23Jipali ji, Avni, are you going to go back?
18:25Or the ghevar is ready to make the patties?
18:27Almost.
18:28There are so many instructions.
18:30I won't do ketchup if we're going to make the patties.
18:36But the thing is, you should always be adding the patties to the patties.
18:37He will go ahead and add it out.
18:38We'll mix the patties.
18:39We're going to mix the patties well.
18:51See how many of the patties have done?
18:53This is the paties we're doing today.
18:56This is a different paties.
18:58We have to create walls.
19:00The temperature will not work.
19:01You will not have to create walls.
19:03You put your paties.
19:04...then the plating will be together.
19:06You have to add a batter for 25 times.
19:10This is such a detailed recipe! Oh my God!
19:13After that, you have to pour a warm warm oil.
19:19It should be a perfect golden-brown color.
19:21It is a sign that it is well cooked.
19:25Once your color is achieved,
19:28you will put on a rack of tongs carefully.
19:36My giver is ready.
19:38I am transferring them to the rack.
19:43You can see how my giver's color came.
19:46It should be exactly your giver's color.
19:50If you look at the edges,
19:53there is a wall formed.
19:55That wall is very important.
19:58Stop it. Stop it.
20:00It should be warm.
20:01It should be warm.
20:02It should be warm.
20:03Then you are going to put it?
20:05It is not warm.
20:07It should be warm.
20:08It should be warm.
20:12Now, you have to put them with tongs.
20:16You have to clean the edges with a knife.
20:28You are going to put a knife.
20:29It should be warm.
20:30Take it.
20:31You have to clean the edges with a knife.
20:33Why won't you try three times now?
20:36Just do one and two.
20:37No, this is supposed to do one and two does.
20:39Look at it.
20:40You can see these walls and walls,
20:41all the walls are intact.
20:42You can see how the walls are all intact.
20:52The contestants of the Master's chef, take a look at it.
20:56This is called perfection.
20:59The chef has not seen as much as a color.
21:05You look like a perfect giver, right?
21:07The colors are the same.
21:09The color is the most important.
21:11The color is the most important.
21:13The depth is created.
21:15If there is no depth,
21:17then the whole dish will be flat.
21:19This will happen.
21:21I have to do this.
21:23Because if this is the main hero element,
21:26if the giver is not made,
21:28then what will I do?
21:30No, no, no, no, no, no, sir.
21:33I'm saying to use the tongs.
21:36I'm saying to use the tongs.
21:39I'm saying to use the tongs.
21:41Why are you not using this?
21:42The two giver that you have put,
21:44they are not being made.
21:45They are not being made.
21:47They are not being made.
21:48Please don't waste time.
21:49That's what I have done.
21:50If you start with the tongs,
21:51this giver will not be taken away.
21:57The giver is so much.
21:58There are two drops.
21:59There are two drops.
22:01It will be a little drop.
22:02It will be a little drop.
22:03It will be a little drop.
22:04It will be a little drop.
22:05It will be a little drop.
22:06The giver is like this.
22:07It will be a little drop.
22:08So, don't the giver will be used to make it easy?
22:10I will make it easy.
22:15Don't eat it slow.
22:17Don't eat it fast.
22:19That doesn't have to be a unanimous jar.
22:20You don't have to make it easy to make.
22:22I should watch the giver in the morning.
22:24I'm going to make it easy to make it easy.
22:25I'm...
22:26I'm going to make it easy to make it easy to make it easy.
22:28That's why I'm going to make it easy to make it easy.
22:30Then you start to make a giver, your giver will become your giver.
22:33This was your Veeba tip of the day.
22:37I'm putting it out, he's coming out, he's not getting a giver.
22:42I'm getting so much tension in my head.
22:45I'm controlling my head and saying, come on, it's okay, Aishree, you will do it.
22:51Aishree, now, first of all.
22:55Your battle is very hot.
23:00Did he get out of the way?
23:03The Sai is very strong.
23:05He won't believe it like this.
23:06But Parvati doesn't have to make a giver.
23:09I don't understand this.
23:15If you quickly open it in a mix, then it will be reworked.
23:23Beautiful is the word.
23:25Thank you, Chef.
23:26Shabbat.
23:27Chef Sanjot, let me see the martial chef's perfection.
23:35Oh, Chef.
23:36Oh, Chef.
23:37A little bit of a doubt that what I thought that it will never happen,
23:41it will happen in one way.
23:43Now I have to concentrate on the other elements.
23:46Please focus and continue.
23:47Okay?
23:48Chef Sanjot, what do you think?
23:49How much time will it take for you?
23:50Chef, just 20 minutes.
23:51Just 20 minutes.
23:5220 minutes.
23:53Just 20 minutes.
23:54Just 20 minutes.
23:55Just 20 minutes.
23:56Go ahead.
23:57In the last 20 minutes, we will all the jodis guys together.
23:59We will help them.
24:00We will not know anything about them.
24:01We are very confused.
24:02But no.
24:03We will not play a game with us.
24:04Just 20 minutes.
24:05Go ahead.
24:06In the last 20 minutes, we will all the jodis guys together.
24:08We will help them.
24:09We will help them.
24:10We will not know anything about them.
24:11We are very confused.
24:13But no.
24:14We will have to play a game with us.
24:19Let me tell you one thing.
24:21No jodis guy is not happy with his jodis.
24:24We will not be surprised yet.
24:25Ha ha ha ha ha ha ha.
24:27And after he started to come out, he was very warm.
24:31He was always working on the rhythm, so that the rhythm had been set.
24:34And fully, I came together.
24:40First of all, the oven, again on 180 degree Celsius, preheated top and bottom.
24:48Sauce pan, 100 ml water.
24:51100 ml coconut, vinegar, gas shuru, teen ilaichi, 4 long, and a little soft.
25:03Soft, this is a packet.
25:04You have to boil it on the side.
25:06You have a dough.
25:08Give a little round of dough.
25:11I'm rolling out the dough.
25:13I almost rolled it.
25:15After that, you have to add an ajwain.
25:18You have to roll it.
25:21You have to do it with a fork.
25:24You have to do it with a fork.
25:27Then you have to add it in the oven.
25:30The shape is like an express car.
25:33After that, you have to do it.
25:35After that, you have to do it.
25:37If you have to do the shape,
25:39if you have to do our work,
25:40if you have to understand your partner,
25:41this is a lot of confusion.
25:42The pickling liquid has been made.
25:44You have to close it.
25:46You have to do it on the side.
25:48You have to add 3 packets.
25:50You have to add 3 packets in the pickling liquid.
25:56If your crisp is golden brown,
25:59you can remove it.
26:01You can check how it is.
26:03It should be the color.
26:05It should be the color.
26:07Sauce pan, gas on.
26:11Two tablespoon oil.
26:15Cherry tomatoes.
26:18Tomatoes.
26:19The tomato can be made,
26:20in which my dad has changed the oil
26:22and we have a little��ated with the tart.
26:26And we used it to strain the mustard.
26:28Cherry tomatoes.
26:29We have cut it with two rows.
26:30My dad has added it.
26:31Then I have mixed it up to the plate.
26:34Sweet potato.
26:38Like we had cutting for rugga pettis,
26:40the same cutting will be done here.
26:44The sweet potato, it wasn't cut to me.
26:47It was hard.
26:48Who will cut potato?
26:49Because the mix of potato is going to go into the mushroom.
26:55I won't open it again.
26:56Look how you have to cut it here.
26:58Go and see.
26:59Go and see.
27:00Look at me.
27:01Then do it again.
27:02No.
27:03No.
27:04Do it again.
27:05Do it again.
27:06Do it again?
27:07Do it again.
27:08Do it again.
27:09Do it again.
27:10Do it again.
27:11Do it again.
27:12I'll do it again.
27:13I'll do it again.
27:14Immersion blender, beaker.
27:17We have Kokum Agar.
27:20Kokum Agar.
27:21Kokum Agar.
27:26Add 150 ml water.
27:28150 ml.
27:31Add 1 pinch.
27:32Add 1 pinch.
27:33Bhaja Moshala.
27:34Add 1 pinch.
27:39Immersion blender.
27:40Mix it first.
27:41Mix it first.
27:42Mix it.
27:43Mix it.
27:48Our Kokum form was also prepared.
27:51We have to take a mixing bowl.
27:53The sweet potato cooked in it.
27:55What?
27:56Sprouted chane.
27:59A little moody.
28:01The concept of bhael.
28:03It's a very new recipe.
28:06It's a very new recipe.
28:07We have to cut the sweet potato.
28:08We have to fry it.
28:09And fry it.
28:10It's good.
28:11It's good.
28:12It's good.
28:13It's good.
28:14It's good.
28:15It's good.
28:16It's good.
28:17It's good.
28:18It's good.
28:19It's good.
28:20I can cook the bowl.
28:21And I can cook it like the kale.
28:22Homecooks, all my elements have been finished.
28:23I'm also cleaning my counter so that we can prepare our plating.
28:28And I'm going to prepare my final dish.
28:32It's time for plating.
28:33It's time for plating.
29:03It's time for plating.
29:33It's time for plating.
30:03It's time for plating.
30:05It's time for plating.
30:09It's time for plating.
30:11It's time for plating.
30:13It's time for plating.
30:15It's time for plating.
30:17It's time for plating.
30:19It's time for plating.
30:21It's time for plating.
30:23It's time for plating.
30:25It's time for plating.
30:27It's time for plating.
30:29It's time for plating.
30:31It's time for plating.
30:33You're going to go?
30:35Yes, Chef.
30:36How long have you been?
30:37It's already, Chef.
30:38Almost there?
30:39Yeah, yeah.
30:40Oh, wow.
30:41Did you get out of it finally?
30:42Yes, Chef.
30:43Did you get out of it?
30:44Yes, Chef.
30:45I'm sure.
30:50Yes, Chef.
30:51Your presentation is not complete.
30:53Just a glass.
30:54Just a bit.
30:55Just a bit.
30:56It's very last.
30:57The dhibala is looking mind-blowing.
30:59It's very nice.
31:00Very nice.
31:01Venobhani Ji.
31:03Are you ready?
31:04Wow.
31:05Beautiful.
31:06The elevation is not too much.
31:09Okay.
31:10You can have a little bit less.
31:13Be careful.
31:14Don't do it.
31:15Don't do it.
31:16Because your presentation has already been done.
31:18It's the last 3 minutes.
31:20You have to focus on your presentation.
31:22Change it.
31:23Don't do it.
31:24Don't do it.
31:25It's very fragile.
31:26Be careful.
31:27Don't do it.
31:28Don't do it.
31:29Don't do it.
31:30Don't do it.
31:31Don't do it.
31:32Don't do it.
31:33Don't do it.
31:34Don't do it.
31:35Don't do it.
31:36Don't do it.
31:37Oh.
31:38Oh.
31:39Oh.
31:40Come on.
31:41Your talent was a good place.
31:43But you've done a little mistake.
31:45Madam, this one is.
31:46One.
31:47Two.
31:48Three.
31:49Chef Sanjwet has.
31:50You don't put three. You have to fill it.
31:52What do you call? Over crowd.
31:54On the side there is a garnish.
31:56Look, there are three.
31:58One, two, one.
31:59One, two, one.
32:01One, two, one.
32:03One, two, one.
32:05One, two, one.
32:07It's okay.
32:09I said, brother, how many times are you?
32:11Three or four times, then what was going on?
32:13But then, I don't want to go.
32:15Come on, MasterChef.
32:17Come on.
32:20Last ten seconds.
32:24And you begin the countdown.
32:25Five.
32:29Four.
32:31Three.
32:32Two.
32:34One.
32:35Time is done.
32:36Time is done.
32:37Time is done.
32:42I don't believe that I did a cook-along challenge today.
32:47It's also in a black apron.
32:49It's also such a big chef.
32:51I had confidence that I followed the whole instructions.
32:55It's the same thing.
32:56It's the same thing.
32:57It's the same thing.
32:58It's the same thing.
32:59It's the same thing.
33:00It's the same thing.
33:01It's the same thing.
33:02I can't do anything.
33:04It's the same one.
33:05It's the same thing.
33:06It's the same thing.
33:07There's an amazing chef.
33:08And after this amazing challenge,
33:10no one will leave the kitchen alone.
33:12It's time for tasting.
33:20MasterChef's first cook-a-long challenge with Chef Sanjot Keef.
33:25He made the whole country from different regions.
33:29His name was Bhairat's Tohkri.
33:31The whole India's chart that you celebrated, right from thought to execution, brilliant is the word.
33:46Very good. Thank you.
33:47Thank you so much.
33:51Water is coming in and I'm hungry.
33:52Yes.
33:52Let's taste.
33:53So Chandana Ji, Sai Shri, let's start with you.
34:31I'm hungry.
34:49Your mom is a very lucky charm.
34:52I don't have the table at this moment.
34:55The moment she came to your counter, beautiful game.
35:00I think it's so amazing.
35:07It's taking me to the back streets of Kolkata.
35:09Beautiful balance of taste.
35:11You have a great observation of your chef's biggest difference.
35:15You have that in here.
35:17Congratulations.
35:18Very good.
35:19I would like to tell you one thing, Saishri.
35:21Today, we have packed food together.
35:23You will come from the MasterChef kitchen.
35:26You will come to my kitchen and we will cook together.
35:29Very nice.
35:32Thank you so much, Chef.
35:34This means a lot.
35:59Congratulations.
36:01Congratulations.
36:08Parvati Ji, Hemang, take your dish.
36:18Amazing.
36:18The chef has presented a show.
36:20I thought this challenge was designed for you both.
36:23In India, we come from that region where the show has invented.
36:29Now, you have a lot of struggle to this challenge, right?
36:31In any one or in any other show, there is no curtain.
36:36Are you seeing it?
36:37Flat haze.
36:38It's a good flavor.
36:50Hits and misses in this dish.
36:52If your frying is on the level of the flavor,
36:56then this was a very good dish.
36:59Okay? Thank you.
37:03Venu Avani Ji, what is this dish in your freezer?
37:08Avani Ji, it's not a good dish.
37:11It's a good dish.
37:32The sponge is very heavy.
37:34It's very soft.
37:35And according to me, this is the best sponge.
37:40Great effort.
37:44Dipali Ji, Jamuna Ji, please take your dish.
37:57Look, if I compare this, it's a good plating.
38:01You have to give a sample of Dipali Ji.
38:04You have put the door again and again here.
38:07It was showing you when you were putting the door again.
38:16And it was reflecting on this plate today.
38:26The color of the paint has changed.
38:28But you just forgot to add mirch in the sauce.
38:31It's a white color, it's just the color of the paint.
38:38The flavor is also made very good.
38:40But, in fact, there is no flavor in it.
38:46Let's say, thank you so much.
38:53We've said, and this is our belief,
38:55that this is not a man, this is another chance of life.
39:01Here comes a new mode.
39:04Here comes a new mode.
39:05Here comes a new mode.
39:07And I want you to get a person
39:09who live on these things and live on these things.
39:14Absolutely.
39:24Please welcome our audition superstar, Chef Ratna Tamangka.
39:39Oh, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera, Chikera.
39:54India Master Chef, Papi.
39:56I'm very grateful to you because I'm here to thank you.
39:59The whole thing is complete.
40:01And I'm happy to meet you guys.
40:04I'm very grateful.
40:06Chef Ratna Tamangka, you came to the auditions of MasterChef.
40:11Yes.
40:12You prepared the dish and noodles.
40:16You cut the vegetables and tossed the vegetables.
40:20It's like a professional chef.
40:22That time, we were all in our hearts.
40:25After that, what did you change?
40:28When the video came out, I was stuck here.
40:33And I was looking for this video.
40:35People were all in the background.
40:39The whole thing was happening with the color.
40:41The whole thing was going on.
40:43The whole thing was happening with the color.
40:45The whole thing was happening.
40:47What happened was happening.
40:48After that, after that, you get to the MasterChef,
40:50you get to the MasterChef.
40:52So, thank you very much for your time.
40:54Thank you very much for coming here.
40:58All of you, thank you very much for coming here.
41:01We all say goodbye to you, because you have learned a great big thing about Hindustan and the whole country.
41:11After your audition, you got so much love and there are so many million messages coming to us.
41:17So we have to call you back again.
41:21And when I read your Insta-bio, it was my dream of a kitchen studio.
41:26I told you a message.
41:28Yes, I told you.
41:28And I promised you a message that the kitchen studio is my dream on your side.
41:34I am your reading, because that day you have given me a great goal of life.
41:40So I cannot remove that dream, but it will become your kitchen studio.
41:58Thank you very much for being here.
42:02Thank you very much for being here.
42:04Thank you very much for being here.
42:05What can I say?
42:06I'm sorry.
42:07I'm sorry.
42:08I'm sorry, guys.
42:09I'm sorry.
42:10I'm sorry.
42:11I'm sorry.
42:12I'm sorry.
42:13I'm sorry.
42:15I'm sorry.
42:15Sorry guys, now it will be good, so all of you want to say about Master Shiba India.
42:32One more surprise for you.
42:34Your 100,000,000,000 well-wishers have sent us a lot of messages.
42:39Yes sir.
42:50Thank you sir.
42:51Thank you sir.
42:52My name is Prashanth and I'm from Enali Foundation.
42:55We've seen the MasterChef's audition for Ratna Tamang Ji.
42:59I'll tell you first of all a salute.
43:01Your passion and energy has not been given.
43:06And after that, we've messaged the MasterChef's team that we want to do something.
43:12We want to get a surprise.
43:17So, that's the prosthetic hand.
43:19This is the actual working hand.
43:21Yes.
43:22Which is going on.
43:26And especially, we've made some changes in their hands according,
43:29so that they can use that.
43:30This is the electronic hand.
43:39Thank you very much, Sipriya.
43:47This is for us to give the opportunity,
43:49because we have reached this hand for 15,000 people,
43:53but there are more people who need this hand.
43:57And because of this platform,
43:59we will probably know what the foundation is doing.
44:05The hands of the above are always working.
44:17We will take a selfie.
44:19We will come here.
44:21One, two, three.
44:22Mass is there.
44:27All of us will be bye-bye.
44:28We will meet you.
44:29Never, never.
44:30We will meet you many talents.
44:33We will meet you many talents.
44:35The talents will be made for all of you in the chef Sanjot.
44:42It's such a matter of pleasure.
44:44In this world,
44:45once again,
44:46and after 12 years,
44:48and not only if you're meeting,
44:49standing in your bagel,
44:51we will be very hard.
44:53Thank you so much, Chef. Thank you so much, Chef Vikas.
44:56All the very best, Sanjot.
44:57Thank you very much for coming here and inspiring them all.
45:01Thank you so much.
45:02It was a fantastic challenge.
45:16All the best.
45:17All the best.
45:19All the best.
45:20All the best.
45:21So, we started with four groups.
45:23Three groups have been left.
45:25That is,
45:26Himanang Parvati Ji,
45:28Dipali Jamna Ji,
45:30and Awni Venu Ji.
45:31There will be a family of three groups.
45:38Now, we will know who the group is.
45:41We will talk about the group.
45:43We will talk about the group.
45:44We will talk about the group.
45:46We will talk about the group.
45:47Awni and Venu Ji,
45:48if I am in your place,
45:50I will not use this group.
45:55Because you are safe.
46:00You are safe.
46:01You are safe.
46:02You are safe.
46:04You are safe.
46:06This group has not been saved.
46:08But the group has saved you today.
46:20Harvati Ji, Himanang.
46:22Jamna Ji, Dipali.
46:24You,
46:25in both dishes,
46:27were poor today.
46:30The dish was poor.
46:35That Jamna Dipali,
46:36you are safe.
46:37You are safe.
46:43Master chef kitchen.
46:44The kitchen today is in the trip.
46:46GanataARAM.
46:47There is not enough for this life,
46:48you can't die...
46:49Mr.ADaram going in Datsak.
46:52Mr. Bhai.
46:53We wish you both all the very best.
47:23We wish you all the best.
47:53Please put your hands together for the legend, Chef Subir Saran.
48:23We wish you all the best.
48:35We wish you all the best.
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