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00:00When we entered inside, there were a lot of crosses in the middle of the game.
00:18I didn't understand what the challenge was.
00:20Simran and Hivanshi, you were the captain of the winning team.
00:23And today you have the advantage that any two of your team will be safe in that same time.
00:35Black Apron, we have to stay for Black Apron.
00:39Chef, we want to continue in Black Apron.
00:42That means that Anju Manju and Simran Hivanshi are safe today.
00:47Now let's talk about the challenge of today's today and the chef who is taking this challenge.
00:55The Big Daddy, the OG, Master Chef India Judge, Chef Ajay Chopra.
01:02Today is the day of war.
01:04Lucky Dip Challenge.
01:06In this challenge, there will be a special element from Lucky Dip.
01:10And that will be an element that will give up every joint.
01:12Let's see what your luck is taking.
01:14Welcome to Master Chef India.
01:19Co-Presented by Viva Mio Ketchup & Sauces.
01:21Co-Powered by IKEA, Fortune Chakki Freshata, Partner Kohler.
01:24Cat Sals & Spices, Vijay Sales, Switz Frozen Snacks & Spectra Quartz Surfaces.
01:33Who would you like to open?
01:34First, second, third.
01:35Okay, you've decided first.
01:36I mean, don't have to take a chance.
01:38No.
01:39Let's see what your luck is taking.
01:42Let's open it.
01:43Let's open it.
01:49Wow.
01:50Great fruit.
01:54A little bit of salt.
01:55A little bit of salt.
01:56A tricky fruit.
01:57It's a very tricky fruit.
01:58Today is your success in their hands.
02:01Are you happy?
02:02Yes, Chef.
02:03Everybody is okay?
02:04Yes, Chef.
02:05I love the team spirit.
02:06Today, Shri Chandna Ji.
02:07Let's come.
02:08Five is our number.
02:09Five is our number.
02:10Five is our number.
02:11What?
02:12Wow.
02:13Wow.
02:14Wow.
02:15Wow.
02:16Wow.
02:17Nuts Squash.
02:18Wow.
02:19Wow.
02:20Wow.
02:21Wow.
02:22Wow.
02:23Wow.
02:24Wow.
02:25Wow.
02:40Locked.
02:43Hey, Ajinkya Vikram.
02:48So, Ajinkya Vikram, what's your choice today?
02:50We'll take four today.
03:00What a joke.
03:03One side is the butternut squash and one side is the beech.
03:07That is the pumpkin seeds.
03:08What do you think?
03:09It's good.
03:10It's good.
03:11It's good.
03:12It's good.
03:13It's good to use pumpkin seeds as well.
03:15What a joke.
03:16One side is the beech.
03:18One side is the beech.
03:21Now it's locked.
03:22Chakotra, butternut squash and pumpkin seeds.
03:25Now let's move to Aromats.
03:27Aromats is the flavoring.
03:29Let's call Nepali and Yamuna.
03:32Let's do a bit.
03:33Thank you, Amir.
03:34My pleasure.
03:42What did you do?
03:43Black garlic?
03:44Wow.
03:46Can you hear anything?
03:48You never think it's like this.
03:49Superb!
03:51Black garlic tastes like a normal garlic.
03:55Like a licorice, like a muleti, a little sweet.
03:59It's a very delicious ingredient.
04:01You can use it in a sauce or marinate.
04:07It's a brilliant ingredient.
04:09It's very good.
04:11Basically, if you sum up, you have grapefruit, pumpkin, nuts and seeds,
04:19aromats, or flavoring agent, garlic.
04:23Now, the most important thing is that you will get a lot of time.
04:27And that will be Archena and Rupali.
04:31Rupali, Archena, you are going to decide everything.
04:35So, make sure to decide what time will everyone get.
04:39Do you have a favorite number?
04:41Two numbers.
04:42Look, the rest of the protein is left.
04:44Time is a very important thing.
04:47Let's go, Archena.
04:49Take it in 3, 2, 1.
04:56100!
04:58Two numbers are lucky.
05:00My child's number is 21.
05:02Is it 21 or 23?
05:04Two numbers.
05:06How did you make 21 and 23?
05:08How did you make 21?
05:092, 2, 1.
05:1021, 2, 23.
05:112, 2.
05:12First of all.
05:13Archena, you must open a new channel with your blogging.
05:17Because if you want 21 and 23, it means 2.
05:23I want 2.
05:25I want 2.
05:27I want 2.
05:282.
05:29We need to use 2.
05:30Let's go.
05:31It's a matter of view, it's a matter of view that we are stuck with two pounds, so let's go.
05:41Before opening the protein, we know that there are two groups that don't make non-veg food.
05:51If they are non-vegetarian, we will give you a place to them.
05:58All right, let's go.
06:02Now let's call our Pradeep and Anshmit brothers.
06:10Three, two, one, reveal.
06:13Let's call our Pradeep and Anshmit brothers.
06:19Let's call our Pradeep and Anshmit brothers.
06:21Let's call our Pradeep.
06:23Let's call our Pradeep and Anshmit brothers.
06:25We have a Pradeep.
06:27You have grapefruit, cutdew, cutdew, black garlic and prawns.
06:33It takes 5 minutes to drink prawns.
06:35You have 95 minutes to think about the rest of the sprints to get prawns.
06:39...to think about the other ingredients with prawns.
06:44You couldn't get more protein from this.
06:47And grapefruit is so good with prawns.
06:52Prawn cooking is actually not easy.
06:55It's the most difficult thing in culinary...
06:57...because perfection is very important.
06:59Another thing is to clean it.
07:01We don't clean you.
07:03And Shmeet Pradip, come on.
07:09Master Chef, you have chosen the ingredients...
07:12...and time to choose.
07:14Grapefruit,
07:15...Kaddoo,
07:16...Kaddoo,
07:17...Black Garlic,
07:19...Prawns,
07:20...and 100 minutes to cook them.
07:23I'm scared from inside, but...
07:25...we don't think we're afraid.
07:27We don't think we're afraid.
07:29We don't think we're afraid of confidence.
07:33I'll give you one more time.
07:35In today's challenge,
07:37...that will be safe,
07:39...that will not be in the elimination round tomorrow.
07:43And with you, only two ingredients will be safe today.
07:47And in this time,
07:49Master Chef's World Class Pantry will be closed.
07:52Master Chef's World Class Pantry in Veeba's special zone...
07:56...you will get Veeba's wide range of super tasty ketchup,
08:01...variety of creamy mayonnaise, dressings, sauces, spreads...
08:04...or walk-talk instant noodles and Chinese sauces...
08:07...because the success of Veeba is Veeba.
08:09And in the next zone, you'll get...
08:11...in every style of beautiful plates and bowls...
08:15...and here you'll get cast and pans...
08:17...premium nonstick cookware, stainless steel cookers...
08:19...and burgers.
08:20In the fortune rack you'll get...
08:22...Fortune Chucky Freshata,
08:24...Sooji,
08:25...Meda,
08:26...Fortune soybean oil,
08:27...Fortune mustard oil,
08:28...and more than anything.
08:29And for your cooking stations...
08:31...to bold and luxurious look,
08:33...you'll get a multi-purpose, spacious and durable sinks...
08:36...and with touchless technology...
08:38...and multi-spray options...
08:39...with innovative faucets.
08:44Catch the sauce of every food...
08:45Catch the sauce and spices rack...
08:47...you'll get catch the sauce...
08:48...and with catch the sprinklers...
08:50...and pink rock salt.
08:54And you'll power the electronic appliances...
08:56...Wijay Sales.
08:57In the zone of Vijay Sales...
08:59...you'll get durable refrigerators...
09:00...mixer grinders...
09:01...quality air fryers...
09:02...hand blenders...
09:03...and more than anything.
09:07In the ready-to-cook frozen snack section...
09:09...you'll get quality samosa sheets...
09:11...spring roll sheets...
09:12...delicious puff paratha...
09:14...puff pastry sheets...
09:15...prispy threads...
09:16...tasty kunafa dough...
09:17...and more than anything.
09:21You'll make your kitchen hygienic...
09:22...and maintenance friendly...
09:23...Specta Quartz Surfaces.
09:25Crafted with Italian technology...
09:27...experience the Masterchef feel...
09:28...with these luxurious...
09:29...toned surfaces.
09:30And this year...
09:32...the Masterchef India...
09:33...winner will get the winner...
09:34...IKEA with a wonderful kitchen...
09:35...international design...
09:36...world-class quality...
09:37...and 25 years warranty...
09:38...you'll get the perfect...
09:39...IKEA dream kitchen.
09:40And with 25 years warranty...
09:42...you'll get the perfect...
09:43...IKEA dream kitchen.
09:49In your challenge today's 100 minutes...
09:51...shuru hoote hai...
09:52...in...
09:53...get...
09:54...set...
09:55...lucky day.
09:56Go!
09:57Where do you see from the city?
09:58Where is the steam?
10:03I found the steamer...
10:04Is it steam?
10:19Steam.
10:20It means water doesn't need to be happy.
10:24It doesn't need to be water.
10:26It's hot water.
10:28It's hot water.
10:30It's hot water.
10:31Look, it's a good consistency.
10:34Okay.
10:51We had a chance for safe to be safe.
10:55We decided to be disappointed in Black Apron.
11:00Because the performance of Black Apron, I think that's the best.
11:05So, today we are going to make a cheesecake.
11:08The base of the cheesecake will be pumpkin seeds.
11:12A crumble with almond flour.
11:15And with that, the black garlic is going to make a sauce.
11:22And this is the very interesting fruit we have made for everyone.
11:27So, today we are going to make a pearl, which will be marinated in the juice.
11:34Which will come to the top layer of cheesecake.
11:45Today we have two risks.
11:47Because we haven't gone to the elimination round before,
11:49so we didn't have to take a easy way out.
11:50Today we had to try to handle how much pressure we could.
11:53The second risk is that I have an allergy.
11:56A severe allergy.
11:57If I have to eat a little bit, I will go to the hospital.
12:00But MasterChef is that if I have to work in hospitality,
12:03then if a guest asked me to make a pearl, I wouldn't mind.
12:06We should cook everything.
12:08So, today we will try that both risks are not good.
12:11Today we are making our take on a pearl toast.
12:15So, we are making a deep-fried pearl toast.
12:17We are making a black garlic bread.
12:20And we will make a pearl mousse stuffing.
12:22So, we will give a grapefruit gel, which will complement all the sweetness.
12:28And if the pumpkin seeds are very interesting, we are making a savory chickpea.
12:34My protein, the prawns, has never done anything with it.
12:38I would never do it in Punjab.
12:40My hands made a vertigo on the beans.
12:43So, we will keep the securing of the prawns.
12:45I have taken the whole package to make it all the way back.
12:47We are making the prawns for the prawns in Punjab.
12:51I've never seen prawns in Punjab, but I haven't seen it in Punjab.
12:55So, today I'm making it in MasterChef's kitchen, so it's very difficult.
12:58And what we thought about today is a lost recipe, you can call it Punjab.
13:03It's a lost recipe in Punjab in India.
13:06It's in Pakistan, Punjab today, in Lahori Katlamme.
13:09It will be our base, where we will use our pumpkin seeds, which is our core ingredient.
13:14On top there will be black garlic and prawns.
13:18On top there is the butternut squash, which is our third core ingredient.
13:23We will add ketchup to it.
13:25And the skin and the heads of prawns, I'm making a powder, which will be a prawn powder.
13:32This black apron, I don't know why I love it.
13:35But when we come to this black apron, we will be able to save.
13:39But the pressure is so hard that we have to practice.
13:42We are working with calmness today.
13:45We are confident that we will pull off.
13:48We are confident that we have to practice.
13:51It's good.
13:53We have to see, before we go to this, we will get to it.
13:53I am confident that we have to make the fruit.
13:55I will be confident that we will be able to eat.
13:57And we have to make sure that our vitamins and anchors will be prepared.
14:00We want to make sure that the vitamins are not
14:02that are very important.
14:04And the vitamins that amnesians are not.
14:05The vitamins are very important.
14:05And now, for example, we are building our vitamins.
14:07And yet, this...
14:08We have no vitamins for the vitamins, which we have invested in.
14:10There are also problems because there are different things that we have built in.
14:11And I am making sure that we have prepared for the vitamins and for her vitamins.
14:13This challenge is very important for us because this black apron goes on our way.
14:20I have taken it a long time and returned to the black apron.
14:25Now I want to stay away from the black apron.
14:28This is very important for me to be safe.
14:30The black apron is very heavy.
14:45First of all, we need to make mashed potatoes.
14:50We need to make mashed potatoes.
14:54We need to make a cooker.
14:58We need to make a tray to steam our pumpkins.
15:02We put salt in it and put it on the gas.
15:10What is going to make prawns?
15:12We will make butter, garlic and prawns.
15:15Everything is good.
15:17The prawn treatment is just butter and garlic.
15:20It's very basic, right?
15:22I have a lot of expectations from you.
15:24I will leave you with an idea.
15:26I am going to tell you what is on your face.
15:28Look, you have one crisp.
15:29Yes.
15:30One mash has come.
15:31What do you need in the side of it?
15:32Protein.
15:33Protein.
15:34Protein.
15:35What do you need in protein?
15:36Flavor.
15:37Warm.
15:38Warm.
15:39Warm.
15:40Warm.
15:41Warm.
15:43Warm.
15:44Warm.
15:45Warm.
15:46Warm.
15:47Warm.
15:48Warm.
15:49Warm.
15:50Warm.
15:51Warm.
15:52It's a little different flavor.
15:54Different flavor.
15:55You can also add pumpkin seed in the palm.
15:58Yes.
15:59Yes.
16:00Yes.
16:01Yes.
16:02It's a very good taste of peanuts.
16:03This is a very big taste of the platform.
16:07Yes.
16:08And you can try to put the dark apron as soon as possible.
16:13Take it.
16:14I want to see you.
16:16Yes.
16:17You can take a trophy.
16:18Yes.
16:19Because you are not only you.
16:22You represent all the women in the country.
16:25They have a dream in their heart.
16:27They have a desire in their heart.
16:29But the world has not given the opportunity.
16:32You have a opportunity.
16:33They have become a role model for everyone.
16:35Yes, yes.
16:36What did we do?
16:37Rupali didn't have to pay for the price so that it was marinated.
16:42Then we did marinate it again.
16:45Because the chili flakes will show each other.
16:50If we have a pumpkin and cheese cake set with pumpkin and cheese cake,
16:56I told you to put it first.
16:59Then take it out of the water.
17:01Then take it out of the water.
17:02Then mix it with a little bit.
17:05Then mix it with the pieces.
17:07And we have put it and settled it.
17:09Now when we eat this vegetable, or any vegetable raw,
17:13then the actual character comes to us.
17:15Now when we eat this vegetable, or any vegetable raw,
17:19then it'll come to us fully understand.
17:21No.
17:23I want to add some more pieces so that we can...
17:30Now when we eat this vegetable, or any vegetable raw,
17:33then we get into our actual character.
17:36This beautiful vegetable, which means you need some sweetest.
17:40How can we enhance this?
17:45If you roast it, what will happen?
17:47It will increase its intensity.
17:51Maybe a little bit less time.
17:53If you want to take my gift,
17:55I think roasting will be a very good suggestion.
17:58Akeem, let me show you.
17:59I am sure you have thought through the dish.
18:01Ultimately, I have not worn a black apron today.
18:03I have not worn a black apron.
18:05Immunity pin is yours.
18:07I do not have it.
18:09I will give you a suggestion.
18:11It will be a choice.
18:13It will be an execution.
18:14Yes, chef.
18:15Yes.
18:16Thank you, chef.
18:27It will be made in the cutlambas.
18:29I will prepare a marination with black garlic.
18:34I will cut the prawns and put it in the fridge.
18:39Hello, Ashpeet. Hello, Prabhadeep.
18:41I want to be aware of you
18:43because you have not done any work with prawns.
18:45Yes, chef.
18:46Prawns is seafood.
18:48Yes, chef.
18:49The seafood is 50-60% water.
18:52Yes, chef.
18:53So, if you want to cut the prawns, it will shrink.
18:56It will shrink.
18:57So, if you want to cut the prawns or cutlet?
18:59Cutlet, chef.
19:00If you want to cutlet, you need some binding.
19:02I will use egg white.
19:03It will not bind with egg white.
19:05It will not bind with egg white.
19:06Yes, chef.
19:07Yes, chef.
19:08So, if you want to cut the prawns, you will chop the prawns.
19:09Chop it.
19:10And then, you will put the prawns on the dice.
19:11Yes, chef.
19:12So, you will get some bite of the prawns.
19:13Yes, chef.
19:14And then, you will help your egg and bread.
19:17Yes, chef.
19:18But make sure that it will shrink.
19:19Yes, chef.
19:20Yes, chef.
19:21So, I am sure that it will shrink.
19:22Okay.
19:23The sweetness of black garlic, with black garlic, is also the umami.
19:26Yes, chef.
19:27You have to take the umami to you.
19:29Yes, chef.
19:30Right?
19:31After making prawns, after making the prawns,
19:34you are making the black garlic bread first.
19:37I didn't know how much it will be proofing.
19:39How much it will be late.
19:40So, the risk factor was very involved.
19:42Because after that, you will also have to prove it.
19:50The best man can make the prawns.
19:51The best man can make the prawns.
19:52The best man can make the prawns.
19:53The best man can make the prawns.
19:54You will have to admit that,
19:55who will have to do it.
19:56All right.
19:57Master Chef's jodi,
19:58have done with this challenge.
19:59In this challenge,
20:00it's been 60 minutes.
20:01It's been 1 hour.
20:02After 40 minutes,
20:03there will be 2 jodi's safe.
20:05It will be a full time.
20:06Come on.
20:07Come on.
20:09I've been making a lot of meat and I've made a lot of potatoes.
20:16I've made a lot of meat and I've made a lot of meat.
20:19They say, no one wins, no one wins.
20:22The biggest concern was that we'll make a black garlic sauce.
20:26So, what do we have to make a lot of meat?
20:29We won't have to flavor it, so what do I do?
20:32When I put in the oven, I remember that I didn't make a fork.
20:35I haven't done it, I haven't done it, I haven't done it, I haven't done it, I haven't done it.
20:39It's like roti, it doesn't make it. It's crispy, right?
20:50It's a little bit, sir.
20:52Arshina and Rupali, first of all, a message from my mom.
20:56My mom told me to both of you,
20:58I feel very good.
21:03When you take steps on MasterChef in this kitchen,
21:05you have your hands on your hands to the country.
21:09Malvani Prawn Risotto.
21:11Do you remember?
21:17I think that whole India was born.
21:19You can see both of them.
21:21I remember when I was making a cake,
21:23I remember when I was making a dessert.
21:25And the fish.
21:27I kept the fish on it.
21:29I was making a cake,
21:31I was making a cake.
21:33I was making a cake,
21:34I was making a cake.
21:35But you both are making a cake.
21:37MasterChef's kitchen.
21:39I was afraid of you.
21:41Maybe you wouldn't have to leave a plate.
21:43But you also learned that.
21:45And you gave them to everyone.
21:47You have to make a cake.
21:49You have to make a cake.
21:50You have to make a cake.
21:51This is the goal of your talent.
21:53Your talent.
21:54Your skill is not exceptional.
21:55It's not exceptional.
21:56It's excellent.
21:59You have said that in MasterChef kitchen,
22:01that you both feel that you don't belong here.
22:03I don't belong here.
22:04I don't believe that MasterChef is in your own place.
22:07You have to make food in the kitchen.
22:09You have to make food in the kitchen.
22:10You have to make food in the kitchen.
22:12You have to make food in your masterchef.
22:13You have to make a difference in your hands.
22:16I don't know what will happen today.
22:18What will happen in this challenge?
22:19We will learn how to move forward.
22:21Okay?
22:22Yes.
22:23Your mom.
22:24Thank you very much.
22:27Good luck.
22:30I said, Dedi, everything went out.
22:36This time I had not seen in the bar,
22:38but I didn't see in the time,
22:40so my love went out.
22:41But Dedi told me that now I'm a dog.
22:44It will not happen.
22:50He put the roti back in the back.
22:56My brain is a lot of tension.
22:59I'm going to choose prawns too.
23:01I'm going to choose prawns too.
23:02Now, I think that this prawn,
23:03this one number,
23:04will be lucky or not?
23:06Anji,
23:07you didn't have to fight back.
23:08Why did you get the prawns?
23:09His number is lucky.
23:10I don't know.
23:11What do you know?
23:12It will become bigger.
23:13Let me tell you.
23:14If this is lucky,
23:15you had finished the roti challenge.
23:18And you came to the top 12.
23:21Do you remember?
23:22Yes, Chef.
23:23Immunity pin challenge.
23:24Yes, my heart.
23:25He said,
23:26I'm only here for your brother.
23:28No, Chef.
23:29We are standing in the top 9,
23:30so I'm not standing here.
23:32Literally,
23:33he made my dream.
23:34What happens?
23:35I don't know what happens.
23:36When the mother gets away,
23:38she doesn't know when the mother will become a mother.
23:40Yes.
23:41Yes.
23:46People come to the top 2.
23:48Yes.
23:49You bring a tree with the two.
23:54There is Anshmit, Pradip,
23:56and Rajni.
23:58Yes.
23:59You are your mother.
24:01You are always with us.
24:06This is the path.
24:07This is the path.
24:08This is the path.
24:09This is the path.
24:10This is the path.
24:11This is the path.
24:12This is the path.
24:17In the heart,
24:18there is no doubt that she can't see anything.
24:20Mother,
24:21there is growth,
24:23there is success.
24:24There is no doubt.
24:25God bless you.
24:26Thank you so much.
24:27Thank you so much.
24:46God bless you.
24:47Thank you so much.
24:57It is time to be done.
24:58I have fried tiger prawns,
24:59and then I have fried the other side,
25:00then I have a flavour on the shining side.
25:02He has a flavour for the prawns.
25:04Rupali,
25:05Yes.
25:06Look,
25:08the prawns are very delicate,
25:09and it is very quick.
25:10Yes.
25:11So when you have more than 20 minutes,
25:14you have cooked it.
25:16When it's a plate, it's a serve, it will be tight.
25:21The prawn is always cooked in the last minute.
25:25This was the tip of the thing.
25:27What is this?
25:30It's garlic, garlic and honey.
25:33We're making honey prawns.
25:35We're going to use the grapefruit.
25:37Chutney.
25:38Chutney is a little chunk.
25:40What is this?
25:42It's a different sauce.
25:44It's a different sauce.
25:46It's a different sauce.
25:47It's a different sauce.
25:49What are you doing?
25:51This is sweet.
25:52This is sweet.
25:53This is sweet.
25:54This is sweet.
25:55You're going to get the decision.
25:57Quickly.
25:58All the best.
25:59We've cut it off by cutting it.
26:07It was going to be in the last class.
26:09Gold, gold, gold, gold.
26:11We've made the design.
26:15Ajinkya and Vikram are making the next-level gourmet dish.
26:20Look at what quality bread is making.
26:22Amazing bread is making.
26:23The bread is not able to make it warm.
26:25It's broken.
26:26So I had to wait for it to be cold.
26:28Then I'll make it warm.
26:29Then I'll make it warm.
26:30Then I'll make it warm.
26:31It's such an element that you can add the whole dish.
26:33To make a healthy dish,
26:36You need to use the right ingredients.
26:38That's why we've used the fortune rice brand health oil.
26:42There's a horizonol,
26:44which increases cholesterol and increases cholesterol.
26:47The Commission is not able to cut the whole dish.
26:50I can't recommend eating.
26:51If you are talking about it,
26:52I'm feeling it's a bit of a handicap because it's not too much.
26:55So what the brothers are doing for this money.
26:57I'm not waiting for them.
26:59I lost a piece of a piece of cheese in the sitting table.
27:01The chef Kunal had told me,
27:03I lost theirude with the side.
27:04I took it on the other side.
27:05Then I took it on the side.
27:06Now the kitchen I left it on my side.
27:08My God is hanging around.
27:09We are also very focused on the plating.
27:12We have to give 10 minutes in the plating so that we don't have to do it.
27:15Then take another plate and do it.
27:17MasterChef for the last 5 minutes.
27:25Black, garlic.
27:26It's an interesting element.
27:27So, I made a compound so that I will drip it on our cheesecake.
27:33My venue is clean.
27:34Oh, wow.
27:35MasterChef's logo also made.
27:39When you make cheesecakes, it is usually grainy.
27:43So, it doesn't come so smooth and creamy every time.
27:46I hope you won't do that.
27:48Yes, Chef.
27:50Yes, there are platings.
27:52But they are taking over.
27:53I remember the comment that you thought that we will eat so much.
27:57So, I kept the plating a little bit.
27:59Today, I did it so much so that I would like to eat it.
28:03Anshmeet, Prabhdeep, these are all the elements.
28:06Yes, Chef.
28:07Have you tasted it?
28:08I haven't done it.
28:09Check it out.
28:10Check it out.
28:11Check it out.
28:12Check it out.
28:13Check it out.
28:14It's made prawn powder.
28:15You will add some seasoning in the prawn powder.
28:17You will add some sweet and sweet and sweet.
28:18You will add chili powder.
28:19I don't know that chili powder and prawn powder is a good taste.
28:21What is the amount of salt?
28:23What is the amount of salt?
28:25It's a little bit of salt.
28:26It's about 3 minutes.
28:27Okay, Chef.
28:28I will add some sauce.
28:29We add some sauce.
28:30We add some sauce.
28:31We add some sauce.
28:32We add some sauce.
28:33We have made some sauce.
28:34We will add some sauce.
28:35It will be a bit of Punjab that will be getting better.
28:37I've plated it.
28:38I've done it.
28:39Jaminah Ji, Dipali Ji.
28:40You are working on a lot of speed.
28:41Give it to me.
28:42Give it to me.
28:43How do you have the material?
28:45If you can have better plating from this,
28:47it will be your benefit.
28:51This is a little bit less.
28:52Okay.
28:55Take a plate.
28:57What do you think of this?
28:58My mouth was closed.
29:02What do you want to do with this?
29:03My challenge was to make a dish.
29:05How did it look good?
29:07Okay.
29:08Here.
29:09Hmm.
29:10Rupali, Arshana,
29:12how many of you will make a pool?
29:13Two.
29:14Usually, the odd numbers are better.
29:16But you have to do it.
29:18Do it quickly.
29:19Because it's 2 minutes.
29:20Quick.
29:21It seems that our plating will be good.
29:23But with Jinkia and Vikram Ji,
29:25the plating will always be good.
29:28There is a big risk.
29:30It's been made,
29:31but how many of the seasonings are together.
29:33We are going to be scared for this.
29:35I'm going to be scared for this.
29:36I'm going to pray for you.
29:37Because today,
29:38my dish will be good.
29:39I'm going to be saved today.
29:41Because tomorrow,
29:42I won't be able to take that challenge.
29:43I won't be able to take that pressure.
29:45I won't be able to take that pressure.
29:46I won't be able to take that pressure.
29:47Now, I'm going to go back.
29:48Dipali Ji. Come on.
29:50This is the second.
29:51Now, whoever you are,
29:52God has been given to take the name of God.
29:54Or you are saved, God is you.
29:55Because I'm already on my side.
29:57I won't be able to take that pressure.
29:59I was so stressed,
30:00but Ikea,
30:01when I plating on this plate,
30:02I have confidence that the dish is ready.
30:05This is the master chef's flair
30:08that you can bring to your home
30:10dinner table.
30:12I tried to make the design of the pumpkin seat
30:15that the plating will not be disturbed.
30:18I thought,
30:19that the dish is ready again.
30:20But the timer started there.
30:22Ten.
30:24Nine.
30:25Eight.
30:27Seven.
30:29Six.
30:30Five.
30:32Four.
30:33Three.
30:35Two.
30:36And...
30:37One.
30:38Time is finished.
30:39Back is finished.
30:41Now, it's time to know
30:43which two sides will go ahead.
30:49Time for tasting.
30:51And let's start from the last but not the least table.
30:54Come on, Jumna Ji, Dipali Ji.
31:03So, today's my lucky dip challenge.
31:05We're going to taste the first dish.
31:07Dipali Ji and Jumna Ji.
31:08What did you make, Jumna Ji?
31:09It's made pumpkin sauce.
31:12It's made a crisp.
31:14It's made a crisp.
31:15It's made a crisp.
31:18It's made a grapefruit sauce.
31:20It's made a crisp.
31:21It's made a spice.
31:22It's made a crisp.
31:23It's made a crisp.
31:24It's made a crisp.
31:25It's made a crisp.
31:26Mix it up.
31:27Let's eat it.
31:28I think so.
31:30Let's eat it.
31:31In a dish, it should be a little crisp, a little elevation, spice, all the things are complete.
31:51But the paneer was a little hard, the gravy was a little sweet.
31:56The dish was just kept on the side.
32:01If you are involved in the dish, you can do a sandwich in the pan in the pan, then you can do a lot of things.
32:09The dish was named Swad, and the dish was also given to us, Bharpur Swad.
32:13So congratulations, it was Swad.
32:19You are crisp, the first time you have used black garlic.
32:22In other words, you have understood the swad of black garlic.
32:26The gravy is often made, but with the salad, it is very interesting.
32:33I buy the point that the paneer will be added in the dish.
32:38But it's swad.
32:42Avni Ji, Venu Ji, take your dish, please.
32:51Our dish's name is Adrishhta.
32:53In Karnataka, we say it's Adrishhta.
32:57And in Malayalam, Adrishhta.
32:59It means that you have not used your immunity pen.
33:03It means that whatever it is, it will be seen.
33:07What are the elements of dish?
33:09Chef, there is a crumble.
33:12Pumpkin, seeds and almond flour cup.
33:15Okay.
33:16And on the top of the cheese cake we have set,
33:19there is pumpkin and paneer.
33:22Okay.
33:23Very nice.
33:24And on the top of the fruit, the caviar is made.
33:27On the top of the sauce I also added.
33:29That's a compound of black garlic.
33:32Glazed.
33:33I think for me,
33:50I have a butternut squash
33:55Now it's coming to mind.
33:57What do you talk about?
33:58Okay.
33:59I was able to elevate it.
34:00You had grapefruit.
34:01Any citrus can work with pumpkin.
34:05So it can also be a level up.
34:07It's just about taking that risk
34:09and doing it well.
34:10But overall, I like the dish.
34:14There are three components.
34:15The sauce in it.
34:16The sauce in it.
34:17The sauce in it.
34:18The sauce in it.
34:19It works for me.
34:20The base, the crumble.
34:21It's fantastic.
34:22I mean, I'll take the crumble and eat it.
34:25It's so tasty.
34:26It's so tasty.
34:27My problem is,
34:28this dish's knowledge.
34:29Look at this.
34:30Harder.
34:31It's very hard.
34:35There's a flow of dessert.
34:37The creaminess,
34:38as you told me,
34:39is not in it.
34:40Plus,
34:41how did you set it?
34:43If it was set,
34:45it would be more.
34:46It would be more.
34:47The taste is good.
34:48The textures are off.
34:51Chandra Ji.
34:52Let's take the dish.
34:53Chandra Ji.
34:54Let's take the dish.
34:55Let's take the dish.
34:56Let's take the dish.
35:04My dish is called Five Besties.
35:06Because I got five different elements.
35:08I got it in one plate.
35:10Nice.
35:15Good, right?
35:16Yes.
35:21One second.
35:22Come close.
35:34Good.
35:35Good.
35:36Good.
35:37Good.
35:38yours.
35:39Your juice's good.
35:40Your juice's good.
35:41You've found that.
35:42It's good.
35:43or not.
35:44It's tough.
35:45It's tough.
35:46You couldn't eat it in your head.
35:47It's tough.
35:48Your juice's good.
35:49Is it enough?
35:51Is it enough?
35:52It's tough.
35:59We can taste it in your head.
36:00There's a lot of poison.
36:06All the best.
36:07Thank you very much.
36:37Thank you very much.
37:07Thank you very much.
37:37Thank you very much.
40:13Let me tell you about the dish. It's a very standard idea.
40:20Like bread, kebab, chutney.
40:25But the dusting on the side.
40:30Oh my god.
40:31It is so delicious.
40:33So good.
40:34Thank you so much.
40:36The prawn head that you have made, brother.
40:40They have made the prawns.
40:42Yes.
40:44We had made the chef, put it a little bit,
40:47and then we changed the prawn shell and mix it up.
41:03The prawns are very good.
41:05Thank you, sir.
41:06Black garlic and prawn kebab can go anywhere.
41:10I feel like listening to the dish,
41:13and what I'm saying is different.
41:16It's different.
41:17It's different.
41:18I'm saying it's 100 to 100.
41:20It's 70 on the plate.
41:22And I love that.
41:24I love that you haven't left your Punjabi prawns.
41:28My son, I don't know about the Punjabi,
41:32but it's very good for the two or three Punjabi emotions.
41:35Even if I make something tasty,
41:37I ask how to make it, brother.
41:38Father, it's very sweet, very sweet, very sweet.
41:40After eating, I don't have to say anything.
41:42It's very sweet, very sweet, very sweet.
41:43Oh sweet.
41:44Oh sweet.
41:47Thank you, sir.
41:48We have shrimp in the restaurant, right?
41:51It's very sweet.
41:52Because the Arabs love seafood.
41:54This is a dish to eat.
42:00Vikram Ajankir, take your dish.
42:02I don't know what we have yet to say.
42:09Our dish is called the kimchi prawn toast.
42:10It's a bread of black garlic.
42:14In which they have a kimchi twist on the prawn.
42:16As in the normal food,
42:18they have cabbage, shrimp, and Maya.
42:20They have a mousse with prawn.
42:21They have egged pumpkin, brown butter and kashmiri-laal Gomakki.
42:25It's a little gel with grapefruit and guntur chili.
42:29I have made a little bit of black garlic, pumpkin seeds and chili, for crunch elements.
42:42I think it's a very well-balanced plate.
42:46It's a bit off-center that you have made the beauty of this plate.
42:52I think the most exciting thing in this dish, apart from the presentation, which Chef Ranveer has told, is the jelly.
42:59If you think about sand, a normal mind says that you have some starch, crisp, and finish it.
43:07But you have thought that if you have a grapefruit salad, what would you give it?
43:13But the biggest thought you had was that crustacean oil, or the shell that was saved, make it oil and make it mayonnaise.
43:21Oh, my God!
43:23Very good. What a thought!
43:25Ajin, what is it, Vikram?
43:43Every element stands out.
43:46The main part is shrimp. Shrimp mousse.
43:52Unfortunately, this dish is the most important part of this dish.
43:56I agree.
44:00Today, two jodys had to be safe.
44:02One jodys already is safe, because Arshana Rupali said,
44:05now it's time to know that which jodys will be safe.
44:10Time for results.
44:11Big round of applause for Chef Ajay Chopra.
44:18The old days are fresh.
44:22You got the opportunity to get to meet.
44:24You got the opportunity to get to eat.
44:26And the most important thing after coming to MasterChef's kitchen,
44:29and after meeting with friends,
44:31comes with one feeling.
44:32Kunal?
44:33Yes.
44:34Bravo!
44:35Do it.
44:36Bravo!
44:37Yeah, we know that!
44:40All the best!
44:47Thank you, Chef!
44:49Now, let's talk about the main event today.
44:53We know that five jodys are standing here.
44:57One jodys will be safe today.
45:02And he will join these four jodys in week 7.
45:06And while we talk, you will tell them that they are the third jodys from the man.
45:16Anshmit and Pradeep are your team.
45:21You are the champion!
45:33Today, we are taking you on a journey of such a recipe...
45:37...where there is a lot of effort, taste, creativity...
45:40...and a power-packed twist...
45:42...because the effort is alive.
45:45Hi guys! Welcome to Everyday Tasty recipe by Veeba.
45:48I'm Venu Sharma. This is my sister and my boss.
45:51Avani Sharma.
45:53In the kitchen, this is the recipe and everything...
45:56...because she is my boss.
45:58Avani, what are we going to do today?
46:00Today, we are going to do veg rice noodles...
46:03...using my favourite sauces.
46:05Walked up by Veeba. Green chili sauce, red chili sauce...
46:08...and so address it.
46:10We are going to do veg rice noodles.
46:13First, we are going to heat the pan...
46:18...and add a little water...
46:20...and boil the noodles to the noodles.
46:25Our noodles are already cooked.
46:27Now, we will strain them.
46:33Now, we will take another pan.
46:35...thin a little bit of bread...
46:37...and a little bit of ginger garlic...
46:39...and a little bit of green chili...
46:41...and a little bit of green chili.
46:42Cutting the pan.
46:43We will stir fry it a little bit.
46:45Then, we will add veggies...
46:49...carrots, bell peppers, cabbage.
46:52Now, we are going to add...
46:54...Walked up to Veeba's green chili sauce.
46:57Now, you know...
46:59...Walked up by Veeba's green chili sauce...
47:02...is a bit of zesty and full of flavours.
47:05It's a little tangy, spicy...
47:07...and it's a bit of a dish...
47:08...and it's instantly uplifted.
47:10What a joke!
47:13And it's also very easy to use...
47:15...to use it.
47:16Put it with samosas...
47:17...or with spring rolls...
47:18...dip and dunk.
47:20Fried rice, noodles...
47:22...or stir-fried veggies...
47:24...and toss it with a sandwich...
47:26...for that fiery kick.
47:27Or drizzle it with wraps...
47:29...or rolls...
47:30...and take the spice level...
47:32...next level.
47:35Now, we will use...
47:36...Walked up by Veeba's green chili sauce...
47:38...with my food.
47:43Now, we are going to add...
47:45...Walked up by Veeba's soya drizzle.
47:50Now, let me tell you...
47:52...Walked up by Veeba's soya drizzle...
47:54...it's a simple secret...
47:56...that makes the taste instantly better.
48:01Quick stir-fries...
48:02...or fried rice or chomil.
48:04This is our favourite protein...
48:06...marinate.
48:07This is a perfect fit.
48:10Just add a little bit...
48:12...and give it a solid umami punch.
48:16I am impressed.
48:19This is noodles...
48:20...fried rice...
48:21...or sauteed veggies...
48:22...with a little splash...
48:24...for that classification flavour.
48:26Garlic, ginger...
48:27...or Veeba's green chili sauce...
48:29...mix with paneer...
48:31...tofu...
48:32...or chicken...
48:33...marinate.
48:34Lemon juice, honey...
48:35...or chili flakes...
48:37...with a quick dip...
48:38...or salad dressing ready.
48:40Or then...
48:41...wraps, rice balls...
48:42...or stir-fried rice...
48:44...drizzle for that instant umami hit.
48:46Now we are going to use...
48:49...Walk Talk by Veeba's red chili sauce.
48:56Walk Talk by Veeba's red chili sauce...
48:58...it means...
48:59...proper, thick...
49:00...and full flavoured.
49:01Every dish gives...
49:02...a instant spicy kick.
49:04The taste is intense...
49:06...and the colour is vibrant.
49:10We use this super easy.
49:12Momos, spring rolls, fries...
49:14...pacoras...
49:15...ya samosas...
49:16...ke saath dip...
49:17...karo...
49:18...noodles...
49:19...fried rice...
49:20...ya stiff fried veggies...
49:21...mei...
49:22...ek...
49:23...chamach...
49:24...toss...
49:25...for that spicy punch...
49:26...ya...
49:27...phir...
49:28...sandwiches...
49:29...rolls...
49:30...wraps...
49:31...spread...
49:32...and...
49:33...taste ko...
49:34...thoda...
49:35...or zesty...
49:36...bana...
49:37...do...
49:38...ab...
49:39...hum...
49:40...is...
49:41...mei...
49:42...a...
49:43...walked up...
49:44...by...
49:45...viva...
49:46...chilli...
49:47...vinegar sauce...
49:48...with...
49:49...green...
49:50...chilli...
49:51...ka...
49:52...taste...
49:53...eck...
49:54...tom...
49:55...refreshing...
49:56...or...
49:57...vinegar...
49:58...ca...
49:59...tang...
50:00...mil...
50:01...ke...
50:02...is...se...
50:03...or...
50:04...bhe...
50:05...irresistible...
50:06...bana...
50:07...dryzl...
50:08...marinades...
50:09...co...
50:10...thoda...
50:11...panchi...
50:12...bana...
50:13...ya...
50:14...apne...
50:15...sauces...
50:16...is...
50:17...mei...
50:18...zo...
50:19...trans fat...
50:20...koi...
50:21...added...
50:22...MSG...
50:23...nei...
50:24...sadhi...
50:25...na...
50:26...koi...
50:27...artificial...
50:28...flavours...
50:29...aab...
50:30...hamara...
50:31...veggies...
50:32...cooked...
50:33...ho...
50:34...chuka...
50:35...hab...
50:36...hum...
50:37...is...
50:38...tappar...
50:39...or...
50:40...salt...
50:41...ack...
50:42...aab...
50:43...hum...
50:44...hum...
50:45...chalate...
50:45...ha...
50:46...plating...
50:47...ki...
50:48...tarav...
50:49...r...
50:50...is...pahum...
50:51...garning...
50:52...olUS...
50:53...pring...
50:54...onions...
50:55...ye...
50:56...recipy...
50:57...are...
50:58...appa...
51:00...ke...
51:01...sad...
51:02...banai...
51:03...cheese...
51:04...h...
51:05...or...
51:06...jeyse...
51:07The fruit of my life is alive.
51:18According to international fine dining restaurants,
51:22there is a joy for them.
51:26We will replicate an iconic dish of an iconic chef.
51:30They are doing both.
51:35But you can't see one another.
51:38Look at the recipe of blue pea gel,
51:40and tell me.
51:41Okay.
51:42You can't see the dishes of one another.
51:45They can only communicate with you.
51:48You can tell one recipe.
51:50You can tell two of them.
51:51You can tell two of them.
51:53I'm telling two of them.
51:54I'm telling you.
52:00I'm telling you.
52:05I'm telling you.
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