- 2 days ago
Master chef India season 9
Category
😹
FunTranscript
00:00Transcription by ESO. Translation by —
00:30Transcription by ESO. Translation by —
01:00MasterChef India Judge, Chef Ajay Chopra.
01:03Today is the day of war.
01:05Lucky Dip Challenge.
01:06In this challenge, every jodi will be a special element of Lucky Dip.
01:10And that will be an element of every jodi.
01:13Let's see what your luck is taking.
01:14Welcome to MasterChef India.
01:20Co-presented by Viva Mio Ketchup & Sauces.
01:22Co-powered by IKEA, Fortune Chakti Trashata, Partner Kohler,
01:25Cat's Alls & Spices, Vijay Sales, Switz Frozen Snacks,
01:28and Spectra Quartz Surfaces.
01:29Who would you like to open?
01:34First, second, third.
01:35Okay, you've decided before.
01:37I mean, you don't have chance, right?
01:38No.
01:39Let's see what your luck is taking.
01:42Let's open it.
01:43Oh!
01:50Dip Fruit!
01:53A little bit of a cut, a little bit of a cut.
01:57It's a tricky fruit, isn't it?
01:58Today, your fortune is in their hands.
02:01Are you happy?
02:02Yes, Chef.
02:03Everybody's okay?
02:04Yes, Chef.
02:05I love the team spirit.
02:06Thank you, Chef.
02:36So Ajinkya Vikram, what's your choice today?
02:38I'll take four.
03:00What a story.
03:03One side is the butternut squash and one side is the beach.
03:07That is the pumpkin seeds.
03:08What do you think?
03:09Good.
03:10Good.
03:11Good.
03:12If you use pumpkin seeds, there will be some damage.
03:15What a story.
03:16One side is the beach and one side is the beach.
03:21Now it's been locked.
03:22Chakotra, butternut squash and pumpkin seeds.
03:24And now let's move on to Aromats.
03:27Aromats is the flavoring.
03:29So let's call to Nepal and Yamuna.
03:41What was it?
03:42Black garlic.
03:44Wow.
03:45Wow.
03:46Did you hear this?
03:47Any of you have used it?
03:49Superb.
03:50Black garlic, it's a taste from normal garlic.
03:54It's a little licorice.
03:56Mulethi.
03:57It's a little sweet.
03:58It's a little sweet.
03:59It's a very delicious ingredient.
04:01You can use it in a sweet or sweet.
04:04You can use it in a sauce or marinades.
04:07It's a brilliant ingredient.
04:09Very good.
04:10So now basically, if you do sum up, you have grapefruit, pumpkin, nuts and seeds, pumpkin seeds, aromats, flavoring agent, garlic.
04:22Now the most important thing is that you will get the time.
04:27And that will be Archena and Rupali.
04:30Rupali Ji, Archena Ji, you are going to decide all of them.
04:35So you will decide all of them.
04:37How much time will everyone get.
04:39Is there any favorite number?
04:40Two numbers.
04:41Look, the time is still open.
04:43Time is a very important thing.
04:46Let's go, Archena Ji.
04:48Take it in three, two, one.
04:51One.
04:56100 minutes!
04:59Two numbers are lucky.
05:00My child's number is 21.
05:02Are you 21 or 23?
05:04Two numbers.
05:05Are you 21 and 23?
05:07How did you make two numbers?
05:08Two, two.
05:0921, two, 23.
05:11Two, two.
05:12First.
05:13Archena Ji,
05:14you must open a channel with your blogging.
05:19You must open a channel with your blogging.
05:20Because if you have 21 and 23,
05:23you must open a channel with your blogging.
05:25You must open a channel with your blogging.
05:27Two, two.
05:28Two, two.
05:30Look, this is a matter of attention.
05:32Archena Ji and Rupali Ji have a matter of
05:34that we are stuck on two numbers.
05:36Let's go.
05:40Before opening a protein,
05:42we know that there are two groups like this.
05:47which are non-veget food.
05:50For those groups,
05:52whatever protein is left out,
05:54if they are non-vegetarian,
05:55we will give you a place to it.
06:00All right, fair.
06:01Let's go.
06:02Let's call our Pradeep and Anshmit,
06:04who are the twins.
06:10Three, two, one.
06:12Reveal.
06:13Mmm.
06:16Hariram.
06:17Do it.
06:18Do it.
06:19Do it.
06:20You've got 100 minutes.
06:21You've got grapefruit,
06:22kaddoo,
06:24kaddoo,
06:26kaddoo,
06:28black garlic,
06:29prawns.
06:30and prawns.
06:31These are 5 minutes.
06:32You've got 95 minutes.
06:33You've got 95 minutes to think about
06:34the other ingredients.
06:35You've got a lot of fruit with prawns.
06:36And the grapefruit is so good with prawns.
06:37The prawns is so good with prawns.
06:38The prawns are actually not easy.
06:40It's the most difficult thing in culinary
06:41because perfection is very important.
06:42It's not going to be very good with prawns.
06:43And the grapefruit is so good with prawns.
06:45And the grapefruit is so good with prawns.
06:47The prawns are so good with prawns.
06:49The prawns is actually not easy.
06:50It's the most difficult thing in culinary
06:51because perfection is very important.
06:53The other thing is clean.
06:54We don't have to clean you.
06:55We will clean you.
06:56in culinary because perfection is very important.
06:59The other thing is to clean it.
07:01We will not clean you.
07:03I am Shmeet Pradip, come on.
07:09Master Chef, you have chosen the ingredients and time
07:12that are grapefruit,
07:15kaddoo,
07:16kaddoo,
07:17black garlic,
07:19prawns
07:20and 100 minutes to cook them.
07:23It feels like fear from inside,
07:25but there are two of us.
07:27One doesn't say fear, one doesn't say fear.
07:29One doesn't say fear, one doesn't say fear.
07:30The confidence that we have used to do.
07:33I will remind you again,
07:35what will be safe in today's challenge,
07:38will not go to the elimination round tomorrow.
07:43And only two of us will be safe today.
07:47And in this moment,
07:49Master Chef's World Class Pantry will be closed.
07:53In the Master Chef's World Class Pantry,
07:57Veeba's Special Zone,
07:58you will get Veeba's wide range of super tasty ketchup,
08:01a variety of creamy mayonnaise,
08:02dressings,
08:03sauces,
08:04spreads,
08:05and walk-talk instant noodles
08:06and Chinese sauces.
08:07Because the role of the work is Veeba.
08:11And in the next zone,
08:12you will get
08:13with all the beautiful plates and bowls.
08:15And here,
08:16you will get cast-hand pans,
08:17premium non-stick cookware,
08:18stainless steel cookers,
08:19and crudges.
08:20You will get
08:21in the Fortune rack,
08:22Fortune Chucky Freshata,
08:23Suji,
08:24Maida,
08:25Fortune soybean oil,
08:26Fortune mustard oil,
08:27and other things.
08:30And for your cooking stations,
08:31bold and luxurious look,
08:32you will get a multi-purpose,
08:34spacious and durable sinks,
08:36and with touchless technology
08:38and multi-spray options,
08:39innovative faucets.
08:40Catch-masalé
08:41is all about eating.
08:44Catch-masalé
08:45is all about eating.
08:46Catch-salt and spices rack
08:47will get
08:48catch-masalé
08:49and catch-sprinklers
08:50and pink rock salt.
08:54And you will power
08:55the electronic appliances
08:56to your kitchen.
08:57Vijay Sales.
08:58In Vijay Sales,
08:59you will get
09:00durable refrigerators,
09:01mixer grinders,
09:02quality air fryers,
09:03hand blenders,
09:04and also a lot.
09:06In the ready-to-cook
09:08frozen snack section
09:09you will get
09:10quality samosa sheets,
09:11spring roll sheets,
09:12delicious puff paratha,
09:13puff pastry sheets,
09:14crispy threads,
09:15tasty kunafa dough,
09:16and also a lot.
09:21You make your kitchen
09:22hygienic and maintenance friendly
09:23to make
09:24Specta Quad Surfaces.
09:25Crafted with Italian technology,
09:27experience the MasterChef feel
09:28with these luxurious toned surfaces.
09:30And this year,
09:31MasterChef India
09:32will get the winner
09:33from IKEA's side
09:34with a wonderful kitchen.
09:35With international design,
09:36world-class quality,
09:37and with 25 years warranty,
09:38you will get the perfect
09:39IKEA dream kitchen.
09:40With your challenge
09:41today's 100 minutes
09:42start.
09:43Get.
09:44Set.
09:45Lucky day.
09:46Go!
09:47Get.
09:48Set.
09:49Lucky day.
09:50Go!
09:51Get.
09:52Get.
09:53Set.
09:54Lucky day.
09:55Go!
09:56Go!
09:57Do you want to use local heating
09:58wowrk from2017oFoster?
09:59While she was not
10:00here at the beat �..
10:02Go!
10:03Go!
10:05Go!
10:06Go!
10:07Go!
10:08Go!
10:09Go!
10:10Go!
10:11Go!
10:12Go-
10:21I don't need water in there.
10:23I have to be happy.
10:24I don't need water in there.
10:26I have to do it with cold water.
10:28I have to do it with cold water.
10:30I have to put it on my side.
10:32Look, the consistency is right.
10:34It's okay.
10:35Right?
10:51We have a chance for safe to be safe.
10:55We have decided to live in Black Apron.
11:00Because the performance of Black Apron,
11:04I think that's the best.
11:06So, today we are going to make a cheesecake.
11:09The base of the cheesecake is pumpkin seeds.
11:13A crumble with almond flour.
11:16And with that, we are going to make a black garlic sauce.
11:22And this is the very interesting fruit we have made for everyone.
11:27So, today we are going to make a pearl in grapefruit.
11:31Which will be marinated in the juice.
11:34Which will come to the top layer of cheesecake.
11:36Let's do that.
11:37Let's get off any of that.
11:46Today we have two risks.
11:48We have not gone to elimination in the rounds.
11:50We didn't have easy way out.
11:51Today we have to try to handle how much pressure we can.
11:54The second risk is that I have a problem with a poor allergy.
11:57And a severe allergy.
11:58If I ask a little bit, I will be going to the hospital.
12:00But Master Chef is that if we're working with the hospitality,
12:04If our guests asked if I wanted to make prawns, I wouldn't mind.
12:06We should cook everything, so we will try that both of the risks will give us a good reward.
12:11Today, we are making our take on prawn toast.
12:15We are making deep fried prawn toast.
12:17We are making a black garlic bread.
12:20We will make prawn mousse stuffing.
12:22We will give grapefruit gel to the sweetness of all this.
12:29If pumpkin seeds are very interesting, we are making a chikki.
12:32We are making a savory chikki.
12:48My protein is prawns.
12:49I have never worked in my life.
12:51I have never put prawns in Punjab in my hand.
12:54I have never seen it.
12:55So, today, we are making the prawns in the master's kitchen.
12:57It is very difficult.
12:58Today, we have thought of a lost recipe in Punjab.
13:03It is a lost recipe in Punjab.
13:05It is made in Pakistan and Punjab today, in Lahori Katlam.
13:09It will be our base.
13:10We will use our pumpkin seeds, which is our core ingredient.
13:14We will make black garlic and prawns.
13:18We will make the butternut squash, which is our third core ingredient.
13:23We will make ketchup, which we will make.
13:25And the skin of the prawns and the heads, I am making a powder that will be our prawn powder.
13:30This black apron, I don't know why it is so much for us.
13:35But when we come to this black apron, we will keep the pressure.
13:39But the pressure is so hard that we have to practice.
13:42We are working with calmness today.
13:45It is a coincidence that we have thought that we will pull off.
13:48The third important part of this is a fruit.
13:57The fruit is like a plum, but it is not plum.
14:00These 3 items are a bit of difficulty.
14:01But I am doing it and I will find that it will be prepared.
14:07but it's not easy.
14:08These three items are a bit of difficulty,
14:10but I'm doing it and 100% I'll see that the item will be ready.
14:14This challenge is very important for us,
14:17because this black apron goes on our way.
14:19I'm going to throw it away twice,
14:21and I have returned to the black apron.
14:25Now I want to stay away from the black apron.
14:27It's very important for me to be safe.
14:37When I started cutting it,
14:42it's a little bit heavy.
14:44So I thought first,
14:46cutting it directly in the water,
14:48we have to make mashed potatoes.
14:50We have to make mashed potatoes.
14:53We have to make it more happy.
14:55We have to make a cooker,
14:57and we have to put the cake tray
14:59to steam our pumpkin.
15:02We have to add salt and put it on the gas.
15:07What are you going to do with prawns?
15:11We will make butter, garlic and prawns.
15:14Everything is good.
15:16The prawn treatment is only with butter and garlic.
15:19It's very basic.
15:20I have a lot of expectations from you.
15:23I will leave the idea and leave it on you.
15:26You have a crisp, a mash.
15:29What do you want to do with it?
15:31Protein.
15:32Protein.
15:33But what do you want to do with protein?
15:34It's a flavor.
15:35It's a warm.
15:36It's a warm.
15:37You can fry it with the bomb.
15:39You can fry it with the tempura batter.
15:41Then you can toss it with the glaze.
15:44Okay.
15:45What is the other idea?
15:46You can add some sweet potatoes.
15:49It's a little different flavor.
15:53You can add pumpkin seed in the pumpkin.
15:57I can put up the beer.
15:58Yes.
16:00Peanuts.
16:01With peanuts.
16:02The profit of this platform is very big.
16:06Yes.
16:07But you can add a pale orange apron.
16:09As soon as soon as possible, you can throw it...
16:10You can try to eat it.
16:12Because...
16:13I want to see you.
16:15You have to take a trophy.
16:19Because you are not only you.
16:21You represent all the women in the country.
16:24They have a dream in their heart.
16:26They have a desire in their mind.
16:28But the world has not given the opportunity.
16:31They have a opportunity for you.
16:33They have become a role model for them.
16:35Yes, yes.
16:36What did we do?
16:37Rupali gave us a gift until we gave them a gift
16:40so that the marinated would go out.
16:42Then we have marinated it again.
16:44Because the chili flakes will show each other.
16:49If we have a pumpkin and cheese cake set with pumpkin and cheese cake,
16:55I have told you,
16:56take it first,
16:58then take it out of the water.
17:00Then take it out of the cheese cake.
17:02And mix it with a little bit.
17:06And we have settled it.
17:12If I keep my eyes closed,
17:16and taste it,
17:18then do I know that the butter nut is precious?
17:20No.
17:22I will add some more pieces so that...
17:25when we eat this vegetable,
17:31or any vegetable raw,
17:32then the actual character comes to us.
17:35Now, this beautiful vegetable,
17:38which has a little sweetness of its own,
17:40how can you enhance this?
17:43How can you do it?
17:44If you roast it,
17:45then what will happen?
17:46It will increase its intensity.
17:50Maybe the time is just a little less.
17:52If you want to take my gift,
17:54I think roasting will be a very good suggestion.
17:57Akeem, I will leave you.
17:58I am sure you have thought through the dish.
18:00Because ultimately,
18:01black apron,
18:02I don't have to wear it today.
18:03You have to wear it.
18:04Yes, sir.
18:05Immunity pin,
18:06you have it.
18:07I don't have it.
18:08So, I will give a suggestion.
18:09Yes, sir.
18:10Your choice will be,
18:11your execution will be,
18:12and your victory will be.
18:13Yes, sir.
18:14Yes, sir.
18:15Thank you, sir.
18:16Yes, sir.
18:17I would never have to serve the
18:30European
18:39Hello, Ashmeet.
18:40Hello, Prakdeep.
18:41I just want to be aware of you,
18:42because you have not done any work with prawns.
18:44Yes, sir.
18:45Prawns, seafood.
18:47Yes, Chef.
18:48What is seafood, it's 50-60% water.
18:52Yes, Chef.
18:52So, the same as it goes, it will shrink.
18:56So, you want to make cutlets or cutlets?
18:59Cutlets, Chef.
18:59So, if you want to make cutlets, then prawns need some binding.
19:02Yes, egg white.
19:03It will not bind with egg white.
19:06Or you chop many prawns.
19:09Chop it.
19:09And then you put some prawns on the dice,
19:11so that you get a body,
19:13some bite, some prawns can get a body.
19:15And then your egg and bread will help you.
19:19But make sure that it will shrink.
19:21Right?
19:22Black garlic's sweetness,
19:24with black garlic's umami also has.
19:26Yes, Chef.
19:27That's why you have to use the umami.
19:29Yes, Chef.
19:32After making prawn heads,
19:34you are making black garlics first time,
19:37so I didn't know how soon it will be proofing,
19:39how late it will be.
19:40So, the risk factor was very involved.
19:42because after that,
19:43we have to do a second proof.
19:55All right.
19:55500 Chefs,
19:56you have to do a challenge in this challenge.
19:5860 minutes,
19:59that means 1 hour.
20:01After 40 minutes,
20:03two of you will be safe.
20:05You have to put it all.
20:06Come on!
20:12Time for no.
20:13I'll make a roll up.
20:13I'll makelak schu****.
20:15One at once with the other.
20:18I'll make or do a roti with the other.
20:19But I don't want no one else.
20:21Other farmers will not.
20:23Now, the main tension of our
20:24is that it will be black garlic sauce.
20:26Now, the biggest tension of our
20:28is black garlic sauce.
20:29It'll be made of milk.
20:30Could I enjoy it?
20:31I don't know how much flavor will not come.
20:33I said, I didn't give a fork.
20:35I said, I don't give a fork.
20:37I said, I don't give a fork.
20:39It's good. It's not good.
20:41It's crispy.
20:49It's a little choked, sir.
20:51It's good.
20:53First of all, a message from my mom.
20:55My mom told me to both of you.
20:57I feel very good.
21:02When you take steps in MasterChef in this kitchen,
21:04you can take your hands to your hands.
21:06You can take your hands to the country.
21:08You can take the prawns to the country.
21:10Do you remember?
21:16I think that whole whole India was born.
21:18You can see both of them.
21:20Do you remember the cake of a chicken?
21:22Do you remember the dessert?
21:24Do you remember the dessert?
21:26Do you remember it?
21:28Do you remember that?
21:30Do you remember the other day?
21:32The fish are up and straight.
21:34You're up and up.
21:36But you're up and up.
21:37MasterChef Kitchen
21:38I was scared too, because of the plating, you don't need to find yourself.
21:43But you've also learned everything.
21:48You need to have a spoon tap.
21:50This is the principle that your talent, your skill,
21:53not exceptional, but excellent.
21:58I've said that you both think that you don't belong here.
22:03I don't think that you belong here.
22:06MasterChef is not in your own place.
22:08You've made food in your kitchen,
22:10and you've made food in your masterchef.
22:12You've recognized yourself from your hands.
22:16I don't know what will happen after this challenge.
22:18Just learn how to do it.
22:21Okay?
22:22Yes.
22:23For your mother, thank you for our side.
22:27Good luck.
22:29Dede, it's all gone.
22:36This time, I didn't have any time.
22:38But I didn't see it.
22:39I didn't see it.
22:40So, my love went out.
22:41But Dede said,
22:42that I'm still hungry.
22:44No matter what will happen.
22:50So, he gave it to the roti.
22:52I'm still hungry.
22:55In my mind, there's a lot of prawns.
22:58I'm going to choose prawns too.
23:00I'm going to choose prawns too.
23:01Now, I'm going to say,
23:02that this prawn,
23:03this one number,
23:04will be lucky or not?
23:05Anji,
23:06you didn't have a fight again.
23:07Why did you get the prawns?
23:08That one number is lucky, brother.
23:10What do you know?
23:11It will become bigger.
23:12I'll tell you one thing.
23:13If this is lucky,
23:14for you,
23:15you had finished the roti challenge.
23:20And you came to the top 12.
23:21Do you remember?
23:22Yes, Chef.
23:23Immunity pin challenge.
23:24Immunity pin challenge.
23:25She said,
23:26I'm only here for your brother.
23:27No, Chef.
23:28We're standing in the top 9,
23:30so I'm not standing here.
23:31Literally,
23:32she made my dream.
23:34Do you know what happens?
23:35When my mother hurts,
23:37she doesn't know
23:39when she becomes a mother.
23:40Right.
23:44She's the same thing.
23:45You have to bring in two people.
23:46You have to bring a wall down.
23:47Here is the trauma.
23:51You are the same path.
23:52You have to bring a wall down.
23:54Anjumith,
23:55Pradhip and
23:56Rajani.
23:57Right.
23:58She's the same path.
23:59Her love.
24:00You're the same.
24:01You are the same path
24:04You are always the same path.
24:06You are the same path.
24:09The tree will not go nowhere.
24:11In the heart, I can't see anything in my heart.
24:21My growth, my success, I can't see anything in my heart.
24:27I feel like I'm watching us in this kitchen today,
24:31that there are blessings in their work.
24:35If they win or not, I'm very satisfied
24:39that we are sitting here in such a small age.
24:42With the experience of everyone, nothing can happen.
24:45God bless you.
24:47Thank you so much.
24:56It was time to have fried tiger prawns on both sides.
24:59Then, after that, we added the prawns on both sides.
25:03Rupali ji.
25:04Yes.
25:05Look, the prawns are very delicate.
25:08The prawns are very sweet.
25:10It's very sweet.
25:11It's very sweet.
25:12The prawns are very tender.
25:13Yes.
25:14So, when you have more than 20 minutes,
25:15you have to put it in place.
25:17Until it is served, it will be tight.
25:21The prawns are always in the last minute.
25:23This was your tip of the day.
25:25What is this?
25:27This is a good product.
25:28Like a good product.
25:29Yes.
25:30This is a good product.
25:31What is the sauce?
25:32We are making prawns.
25:34What kind of grapefruit will you use?
25:36Chutney.
25:37Chutney.
25:38No, it's chunky.
25:40What do you do?
25:42This is the same sauce.
25:44This is the same.
25:46This is the same.
25:48This is the same.
25:50This is the same.
25:52This is the same.
25:54You will get the decision.
25:56Quickly.
25:58All the best.
26:00I made it.
26:07I was going to go in the last row.
26:09Gold, gold, gold, gold.
26:10The same design as we made.
26:15Ajinkya and Vikram are making the next level gourmet dish.
26:19Look at what quality bread is making.
26:21Amazing bread is making.
26:23The bread can't even be released in warm.
26:25It's broken.
26:26I had to wait until it gets cold.
26:28Then I'll take it.
26:29Then I'll take it.
26:30Then I'll take it.
26:31Then I'll take it.
26:32Then I'll take it.
26:33Then I'll take it.
26:34Then I'll take it.
26:35It's an element that will add the whole dish.
26:37To make a healthy dish,
26:38you have to use the right ingredients.
26:39That's why we have used the Fortune Rice brand Health Oil.
26:41Today we have used it.
26:42There's a horizonol.
26:43There's good cholesterol and bad cholesterol.
26:46There's a lot of chicken.
26:47How much food is used?
26:48I'll take it.
26:49I'm trying to eat the front.
26:50I think it's a littleov jogo.
26:51I think it's a little andgy.
26:52Because it was not too much fun.
26:53I feel like it's a little bit of a handicap because they didn't use so much as they were.
26:58I took 25 seconds to take 30 seconds.
27:01I took a side like Chef Kunal told me that I took a side on the other side.
27:04And I took a cook on the side.
27:06Now, I have left the cooking for my God's sake.
27:09We are also very focused on the plating.
27:11We have to give 10 minutes in the plating so that we don't have to do it.
27:14Then take another plate and do it.
27:17Keep going, Chef.
27:18The last five minutes.
27:24Black, garlic.
27:26It's an interesting element.
27:27So, I made a compound so that I will drip it on our cheesecake.
27:32The venue is clean.
27:34Wow!
27:35Master Chef's logo is also made.
27:39When you make a cheesecake, what do you usually do?
27:42It's green.
27:43So, the cheesecake is so creamy and smooth.
27:45I hope that you didn't make a mistake.
27:47Yes, Chef.
27:50There are platings over there.
27:52So, that's why I put it on the side.
27:53I remember the comment that you thought that we will eat so much.
27:56So, that's why I put it on the plate.
27:58So, I put it on the plate.
27:59Today, I put it on the plate as well as I want to eat it.
28:02Shmit, Prabhdeep.
28:04These are all the elements.
28:05Yes, Chef.
28:06Have you tasted it?
28:07I haven't tasted it.
28:08Check it out.
28:09Check it out.
28:10Check it out.
28:11Check it out.
28:12Check it out.
28:13It's made prawn powder.
28:14You can add some seasoning in the prawn powder.
28:15You can add some sweet and sweet and sweet.
28:16You can add chili powder.
28:17I can add chili powder.
28:18I don't know if it's only chili powder and prawn powder.
28:23What's the difference?
28:24How much is it?
28:25How much is it?
28:26How much is it?
28:27Three minutes.
28:28Okay, Chef.
28:29You put our spices in it.
28:31We've got some spices in it.
28:32We've got a lot of spices in it.
28:33We've got a lot of spices in it.
28:34Maybe Punjab will get better.
28:35How much is it?
28:36How much is it?
28:37How much is it?
28:38How much is it?
28:39Jaminah Ji, Dipali Ji.
28:40You're working on a lot of speed.
28:41Just keep it.
28:42How much is it?
28:43How much is it?
28:44How much is it?
28:45If you can have a better plating with it,
28:46then it's for your benefit.
28:50This is a little bit less.
28:51Okay.
28:52Put it on the plate.
28:55How much is it?
28:56How much is it?
28:57My mind was stopped working on it.
29:00How much is it?
29:01How much is it?
29:02How much is it?
29:03My challenge was today.
29:04How much is it?
29:05How much is it?
29:06How much is it?
29:07Here.
29:08Yes.
29:09Rupali, Archana.
29:11How many pools will they make?
29:12Two.
29:13Usually, the odd numbers are better.
29:16But, your money is yours.
29:18Please do it.
29:19Because it's 2 minutes.
29:20We're getting good.
29:21Our plating will be good.
29:23But, Jinkia and Vikram's plating is always good.
29:28There is a very big risk.
29:29It's been made.
29:31But, how many seasonings are together.
29:33We're going to be scared of this thing.
29:36I pray that my dish will be good today.
29:39I'm going to save today.
29:40Because tomorrow, I don't have to do that challenge.
29:43I don't have to take the pressure on the stage.
29:45I don't have to take the pressure.
29:46Now, we're going back.
29:47Deepali Ji, come on.
29:50This is the second.
29:51I'm going to take the pressure on the stage.
29:53Now, I'm going to save the pressure on the stage.
29:54I'm going to save the pressure on the stage.
29:55Because I'm already going on.
29:59I was so stressed.
30:00But, Ikea's plating on this plate.
30:02I have confidence.
30:03The dish is a judge ready.
30:05This is the master chef's flair.
30:07Which can take the dinner table of my house to my house.
30:10I can take the dinner table.
30:12I tried to make the pumpkin seat design.
30:14I tried to make the plating in that chair.
30:16It would be disturbed by the plating.
30:17I thought it would be 10 seconds.
30:19But, the timer started there.
30:2110.
30:229.
30:238.
30:247.
30:256.
30:265.
30:274.
30:283.
30:292.
30:301.
30:311.
30:321.
30:331.
30:341.
30:351.
30:361.
30:37Time is finished.
30:38Back is finished.
30:41Now, it's time to know which two of you will go ahead.
30:49Time for tasting.
30:50And, let's start with the last but not the least table.
30:53Come here, Jaminah Ji Dipali.
31:01So, today's my lucky dip challenge.
31:05I'm going to taste the first dish from Dipali and Jaminah Ji.
31:08What did you make, Jaminah Ji?
31:09It's made pumpkin sauce.
31:12It's made a crisp of paneer.
31:14It's made a crisp of pumpkin.
31:16It's made a crisp of pumpkin.
31:18It's made a grapefruit salad.
31:19If you can see, this plating is very beautiful.
31:23How does it feel like eating?
31:25It will tell us.
31:26It will tell us.
31:43In a dish, it should be a crisp.
31:45It should be a little bit of an elevation.
31:48It should be a little bit of spice.
31:49All the things are complete.
31:51But the paneer made a little hard.
31:53The gravy made a little bit more sweet.
31:55The dish, you just kept it on the side.
31:58If you get involved in the dish,
31:59if you get involved in the dish,
32:01or add a sandwich, stuffing, and stuff,
32:04you can do it in the panier,
32:05you can do anything else.
32:07The dish is called Swad.
32:09And the dish is also given us,
32:11Burpur Swad.
32:12Congratulations.
32:14So, congratulations.
32:15It's a very sweet dish.
32:16It's been very sweet.
32:18You're the first time you've used black garlic,
32:21You have used black garlic, and then you have understood the sauce of black garlic.
32:26The gravy is often made, but the sauce is very interesting.
32:33I buy the point that the paneer stuff gets more value in the dish.
32:38But the sauce is good. Thank you.
32:43Avni Ji, Venu Ji, take your dish please.
32:51Our dish's name is Adrishtham. In Karnataka, we say it is Adrishtham.
32:57And in Malayalam, Adrishtham.
32:59That means that you have not used your immunity pen.
33:02That means that whatever it is, you will see.
33:06What are the dish's elements?
33:08Chef, it is a crumble, pumpkin seeds and almond flour cup.
33:15And the cheese cake we have set on it is pumpkin and paneer.
33:22Very nice.
33:23And the fruit is made of caviar.
33:27I also added the sauce on it. That's a compound of black garlic.
33:31Glazed.
33:32I think for me, I have a butternut squash.
33:51No.
33:53No.
33:54Now, I think it's coming.
33:56Oh.
33:57What about it?
33:58Okay.
33:59I could elevate it more.
34:00You have grapefruit.
34:01Any citrus works with pumpkin.
34:04So, you can also have a level up.
34:07It's just about taking that risk and doing it well.
34:10Yes sir.
34:11But overall, I like the dish.
34:13It's a nice and easy.
34:14There are three components in this one.
34:15The sauce.
34:16It's good.
34:17It's a little bit walter.
34:18It is so good.
34:19Works for me.
34:20The base and the crumble is fantastic.
34:22I mean, I always have to eat with a crumble and I have to go off with it.
34:25It's so tasty.
34:26My problem is the dish's knowledge.
34:28Look at that.
34:29Hard.
34:30It's so hard.
34:32That's very hard.
34:34So, the sugar flow is also done with the cleaning of the dessert food.
34:37The creaminess as you told me is not at this.
34:40Plus, how do you set it for?
34:42How did you get the dish?
34:43If you get the dish.
34:45If you get the dish.
34:46If it's more.
34:47The dish is good.
34:48The extras are off.
34:54Chandra Ji, please take the dish.
35:03My dish is called Five Besties.
35:06Because I got five different elements.
35:08I got it in one plate.
35:12What?
35:13How did you get the dish?
35:14How did you get the dish?
35:15How did you get the dish?
35:16Yes.
35:21One second.
35:22Come close.
35:34How did you get the dish?
35:37It's good, right?
35:42It's good, right?
35:43It's good.
35:44It's good.
35:45It's good.
35:49You didn't taste the prawn before?
35:50It's good.
35:51It's good.
35:58We can taste the prawn,
35:59because it's a lot of fun.
36:05All the best.
36:10Archina Ji, Rupali Ji, come here.
36:18His name is Goudwa Kolumbi.
36:21We use pumpkin seeds,
36:24we have made a brown bread.
36:26It's made.
36:30We have made a jingah in Carly Ghani.
36:33Okay.
36:34We have made a little flavor.
36:35It's like pumpkin seeds.
36:37We use peanut seeds.
36:39We have made a little marinate with it.
36:42We have made pumpkin seeds.
36:44We have made pumpkin seeds.
36:45We have made pumpkin seeds.
36:46We have made pumpkin seeds.
36:47We have made a flavor.
36:49We have made a salad.
36:53We have made the seeds.
36:54We have made a coconut seeds.
36:56We have made a tomato seeds.
36:57We have made the tomato seeds.
36:58And the prawn seeds.
36:59And the tomato seeds was made.
37:00You don't have made the tomato seeds.
37:01I don't know.
37:02Why?
37:03No.
37:04No.
37:05Why?
37:06Two.
37:07So, you have made a salad with grapefruit.
37:09You also add a sweet sweet?
37:10No.
37:11Chut-put-a, aamchur powder.
37:12You changed it?
37:13Yes.
37:14Okay.
37:15You took the rice.
37:16And it was butter and garlic.
37:19But if I can see Rupali Arsana, this dish, your background, it's for me.
37:26The first day I've come to MasterChef kitchen in this season.
37:29For me, it's a great surprise.
37:31Because this is like any restaurant's dish.
37:38I don't have to eat this, but I have to accept your thoughts.
37:40Very nice.
37:41You've also used bread, chokhe, you've also used a layer, a sandwich, with prawns.
37:48What the matter?
37:49I think it's very nice.
37:50Let's see how it is.
37:59Mr. Arsana, this dish is Marathi.
38:04Flavors?
38:05Jesh Bharke.
38:07Chet-put-a-pan?
38:08100%.
38:09Prong cooking?
38:11Badiya.
38:12Biscuit?
38:13Crispy.
38:14Where did you learn from this?
38:16Where we were working, did you learn something new?
38:20I was learning something new.
38:21I was wondering how many questions.
38:23When I was making a resort, I was wondering if I had a wine.
38:26I was drinking wine from this wine.
38:27I was drinking wine from this wine.
38:29I was drinking wine.
38:31I was learning wine from this wine.
38:32I was learning something.
38:33I was learning.
38:34It's called learning the food.
38:35And now, learning the food is on the plate.
38:37In fact, I don't see anything on the plate.
38:39There's nothing on the plate.
38:40And the food is very big.
38:42Now, Chef Ranveer, generally,
38:44they're falling for four quarters.
38:46I don't know what the meaning is.
38:47I think it's going to be a sweet dish.
38:49Yeah?
38:50So, in my opinion...
39:01It will be nice if your apron doesn't change your apron.
39:04You won't get any options.
39:05I don't explain to my pin.
39:06You won't be all right.
39:07I'll count on you.
39:08You won't be all right.
39:09I will count on you.
39:10I will count on you.
39:13If no, you won't be all right.
39:14All the best.
39:16I will count on you.
39:17I will count on you.
39:18All the best.
39:25And me, Prabdeep and Praddeep,
39:29I will take your dish today.
39:30We have made this recipe for today's time.
39:35We have named this recipe for today's time.
39:40We have made a base of Lahori Katlamma,
39:45which we have made with pumpkin seeds.
39:48It's a black garlic and prawn.
39:51It's a butternut squash.
39:54It's a pomelo, grapefruit and onion.
39:58We have made the dust and the heads of the prawns.
40:01We dehydrate it.
40:03We add it and add it to it.
40:14I'm going to tell you,
40:16if you're talking about the style of dish,
40:18it's a very standard idea.
40:21Like bread on the bottom,
40:23on the bottom, on the bottom, on the bottom.
40:25And the dusting on the sides.
40:30Oh my God.
40:31It is so delicious.
40:32So good.
40:33Thank you so much.
40:34The prawn head that you have made,
40:38brother.
40:39They have made the prawns that you haven't seen.
40:41Wow.
40:42Yeah.
40:43We had made the chef's face and put it in.
40:46Then we changed the dust of the prawn shell
40:50and put it in the sauce.
40:51It's very good.
40:53Thank you, sir.
40:54Black garlic and prawn kabab,
40:55I mean,
40:56I can go anywhere.
40:57I can go anywhere.
40:58I can go anywhere.
40:59I can go anywhere.
41:00I can go anywhere.
41:01I can go anywhere.
41:02I can go anywhere.
41:03I can go anywhere.
41:04I can go anywhere.
41:05I feel anything you think about the prawns.
41:06Thank you, sir.
41:07Black garlic and prawn kabab,
41:08I mean,
41:09I can go anywhere.
41:10I can go anywhere.
41:11I can go anywhere.
41:12You know,
41:13that the dish sitting on the phone
41:14and then the dish saying that,
41:15you're not speaking.
41:16It's different.
41:17It's different.
41:18I'm speaking on the phone with 100.
41:20I'm talking about 70.
41:21I'm showing up in the plate.
41:24I love that you didn't leave your Punjabi prawns with your Punjabi.
41:29My son, I can't speak Punjabi, but he has a lot of good Punjabi.
41:35When I make something tasty, I ask myself, how did you make it?
41:38Papa, it's very sweet, very sweet, very sweet.
41:40After eating, I don't know what to do. It's very sweet, very sweet, very sweet.
41:43Oh, sweet, very sweet.
41:47Thank you, sir.
41:48We all have shrimp in Dubai restaurant.
41:51It's very sweet, shrimp, because the Arabs love seafood.
41:54This is a dish.
42:00Vikram Ajankir, you can take your dish.
42:08Our dish's name is Desi Prawn Toast.
42:10There is a bread of black garlic.
42:13There is a twist on the prawn in which we eat in normal food,
42:18which is a prawn mousse, pumpkin, brown butter, and Kashmir lal mitz sauce.
42:25There is some grapefruit and guntur chili gel made with grapefruit and guntur chili.
42:30And I have had heads and skin that I have infused in oil and made a mayonnaise.
42:37There is a little black garlic.
42:38There is also a little pumpkin seeds and chili for the crunch element.
42:42I think it's a very well-balanced plate.
42:45The one that you have made a little off-center,
42:49is increasing the beauty of this plate.
42:52I think the most exciting thing in this dish,
42:54apart from the presentation, which Chef Ranveer has told you,
42:56is the jelly.
42:58If you think about some sand,
43:00then a normal mind says that you give some starch,
43:04some crisp, and finish it with it.
43:06Right?
43:07But you have thought that if you give a grapefruit salad,
43:11then what do you give it?
43:13But the biggest idea of your thought was that crustacean oil,
43:16that the shell that was left,
43:18that the oil was made to make mayonnaise.
43:21Oh my god!
43:23Very good.
43:24What a thought!
43:28A drink, Vikram.
43:43Every element stands out.
43:47The main main dish is shrimp.
43:51Shrimp mousse.
43:52Unfortunately, it's the biggest part of this dish.
43:56I agree.
43:58I agree.
44:00Today, two jodas have been safe.
44:01One jodas already is safe,
44:03because Arshana Rupali said that it is time to know,
44:06that which jodas is safe for the next jodas?
44:09Time for results.
44:15Big round of applause for Chef Ajay Chopra.
44:18All the best.
44:33All the best.
44:48Thank you, Chef.
44:49All the best.
44:50All the best.
44:51Now, I'll talk about today's main thing.
44:53Today's main thing.
44:54We know that here are five jodas standing here.
44:57One jodas will be safe from them.
45:02And will join these four jodas in the week seven.
45:05We are going to go to Week 7.
45:08And while talking, tell you that you are the one who is the one.
45:16Anshmeet and Praddeep are your talents.
45:32We are going to master shift today.
45:35on such a recipe, where there is a power-packed twist in every bite, taste, creativity and a power-packed twist.
45:42Because the purpose of the work is Veeba.
45:44Hi guys! Welcome to Everyday Tasty Recipe by Veeba.
45:48I'm Venu Sharma. This is my sister and my boss, Avani Sharma.
45:52In the kitchen, it's all the recipe, everything, because she's my boss.
45:57Avani, what are we going to do today?
46:00Today, we're going to make Veg Rice Noodles using my favourite sauces.
46:04Wok Tok by Veeba.
46:06Green Chilli Sauce, Red Chilli Sauce and so I address it.
46:15First, we're going to heat the pan and add some water to the noodles.
46:25Our noodles have already been made.
46:27Now, we're going to strain them.
46:30Now, we're going to take another pan.
46:34A little oil, a little ginger garlic, a little green chilli.
46:41A little green chilli.
46:42Cut the pan.
46:43We'll stir fry it a little bit.
46:47Then, we'll add veggies, carrots, bell peppers, cabbage.
46:52Now, we're going to add Wok Tok Veeba's green chilli sauce.
46:57Now, we're going to add Wok Tok by Veeba's green chilli sauce.
47:02It's a little zesty and full of flavors.
47:04It's a little tangy, spicy.
47:06It's a little tangy.
47:07It's a little tangy.
47:08It's a little tangy.
47:09It's a little tangy.
47:10It's a little tangy.
47:11It's a little tangy.
47:12It's a little tangy.
47:13And it's a little tangy.
47:14It's a little tangy.
47:16Dip and dunk with samosas or spring rolls.
47:20Fried rice, noodles or stir-fried veggies.
47:23Just toss a bowl for that fiery kick.
47:27Or drizzle a little on wraps or rolls.
47:30And take the next level to the spice level.
47:34With Walk Talk by Veeba's green chili sauce,
47:37I will use every meal.
47:42And now we are going to add
47:45Walk Talk by Veeba's soya drizzle.
47:50Avani, I'll tell you something.
47:51Walk Talk by Veeba's soya drizzle is a simple secret.
47:56It makes the taste instantly better.
48:00Quick stir-fries, fried rice or chomil.
48:03You have to marinate your favorite protein.
48:07Every place is a perfect fit.
48:10Just add a little bit.
48:12And add a solid umami punch.
48:17I am impressed.
48:19With noodles, fried rice or sautéed veggies,
48:22splash a little bit of a splash for that classification flavor.
48:25With garlic, ginger and Veeba's green chili sauce,
48:29mix with paneer, tofu or chicken.
48:33Add lemon juice, honey and chili flakes.
48:36Add a quick dip or salad dressing.
48:39Or add a stir-fried rice, rice balls and stir-fried rice.
48:43Drizzle for that instant umami hits.
48:46Now we are going to use Walk Talk by Veeba's red chili sauce.
48:52Walk Talk by Veeba's red chili sauce.
48:56Walk Talk by Veeba's red chili sauce means proper, thick and full flavored.
49:01Every dish gives an instant spicy kick.
49:04The taste is also intense and the color is also vibrant.
49:09You can use this super easy.
49:12With momos, spring rolls, fries, pakoras or samosas, dip with noodles, fried rice or stir-fried veggies.
49:20Add a bit of spicy punch for that spicy punch.
49:23Or add sandwiches, rolls, wraps and spread.
49:26Add a little bit of taste and zest.
49:32Now we are going to add Walk Talk by Veeba's chili vinegar.
49:36We are going to add this only half tablespoon.
49:43Walk Talk by Veeba's chili vinegar sauce with green chili sauce.
49:47It is also refreshing and fiery.
49:50It means you can elevate every dish instantly.
49:53With green chili sauce and vinegar sauce,
49:57it makes it more than irresistible.
50:02Drizzle on the stir-fries,
50:04make a little punch on the marinades
50:06or twist your dips.
50:08Honestly, this sauce kitchen is a must-have.
50:12And the best part in all these sauces is zero trans fat.
50:18No added MSG.
50:20And also, no artificial flavors.
50:23Simple and full-on flavor.
50:29Now we have our veggies cooked.
50:31Now we are going to add our noodles.
50:34We are going to add a little pepper and salt.
50:41And now we are going to the plate.
50:45And we are going to garnish the spring onions.
50:51This is our recipe.
50:54And only taste with our cheese.
50:56There are emotions.
50:57Sometimes it's sweet, sometimes it's spicy,
50:58sometimes it's tangy,
51:00but it's our relationship.
51:01And as we say,
51:02it's a good life.
51:04relationship. And as they say, the success of the life is alive.
51:18With the international fine dining restaurants, it's a pleasure of having an iconic dish to replicate an iconic dish.
51:29Oh!
51:32The ones who are friendly are both cooks,
51:34but they can't see one another.
51:37Look at the recipe of blue pee gel,
51:39and tell me.
51:40Okay.
51:41They can't see the dishes of one another.
51:44They can only communicate with the facts.
51:47You can tell one recipe.
51:49You can tell two of them.
51:50Why do you tell two of them?
51:52I'm telling two of them.
51:53I'm telling you.
51:59I'm telling one another.
52:01You've never actually tried eating.
52:06It's sans.
52:07That's the first.
52:08I'm telling her.
52:09You're welcome,
52:10what the next time you see at your card?
52:12I'm telling two of them.
52:13I will see another cookie at your friend's store.
52:18The first time you get it!
52:19congratulating.
52:20How do you see it front?
52:21How'd it go?
52:22How are one more?
52:24Okay.
52:25Okay, so glad I got a bad back.
52:26I'm telling you.
52:27I'm telling you.
Comments