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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.
02:06Take a big fruit.
02:07Take a big fruit.
02:08Let's open it.
02:09Sayyashree Chandana Ji.
02:10Let's open it.
02:11Let's open it.
02:12Five is our number.
02:15Five is our number.
02:16Five is our number.
02:17What?
02:18Okay.
02:19A little more.
02:20Oh.
02:25Woooh.
02:26Butternut squash.
02:27We'll be a very happy.
02:28Wow.
02:29How versatile ingredient.
02:30You're happy, right?
02:31Yes, Chef.
02:32Yes, Chef.
02:33You can make a desert from it.
02:34It can be made.
02:35It can be made.
02:36The main course has also been made.
02:37It can be made.
02:38The world has become benches.
02:39Five, butternut squash, lock.
02:43Hey, Ajinkya Vikram.
02:48So, Ajinkya Vikram, what will your choice be?
02:50I'll take four today.
03:00What a matter of fact.
03:04One side, butternut squash and one side, beech.
03:07That means pumpkin seeds.
03:08What do you think?
03:10It's good.
03:10It's good.
03:12Using more pumpkin seeds,
03:13there will be a lot of things.
03:15What a matter of fact.
03:16One side, one side, one side.
03:21Now, the chakotra, butternut squash and pumpkin seeds.
03:25Now, let's move to Aromats.
03:28Aromats means flavoring.
03:29Let's call Nepal and Yamuna.
03:38What's the difference?
03:40Black garlic.
03:41Wow.
03:42Black garlic.
03:43Wow.
03:44Wow.
03:46Wow.
03:47Any of you has used it?
03:48Superb.
03:50Black garlic, which is the taste of the garlic,
03:52is the taste of the garlic from the normal garlic.
03:54It's a little licorice,
03:56like muleti,
03:57a little sweet,
03:58a little thick.
03:59It's a very delicious ingredient.
04:01You can use it in the sweet and sweet.
04:05You can use it in the sauce.
04:06You can use it in the marinade.
04:08It's a brilliant ingredient.
04:09It's a very good ingredient.
04:11So, basically, if you have to sum up,
04:14then you have grapefruit,
04:16vegetable, pumpkin,
04:17nuts and seeds, pumpkin seeds,
04:19aromats, or flavoring agent, garlic.
04:22Now, the most important thing
04:25is that you will get the time.
04:27And that will be Archena and Rupali.
04:32Rupali, Archena, you are going to decide everything.
04:35So, let's decide how much time will everyone get.
04:39Do you have any favorite number?
04:41Two numbers.
04:42Look, the rest of the protein is left.
04:44Time is a very important thing.
04:48Let's go, Archena.
04:49Take it in three, two, one.
04:56So many.
04:59Two numbers are lucky.
05:00My child's number is 21.
05:02Is it 21 or 23?
05:05Two numbers.
05:06How do you make 21 and 23 numbers?
05:08Two, two, two.
05:0921, two, 23.
05:12Two, two, first.
05:13Archena,
05:15you must open a channel with your blogging.
05:20Because if you have 21 means two,
05:23and 23 means two.
05:25I'm saying two, two, two, two.
05:28So, let's go.
05:29Look, this is a very important thing.
05:30Look, this is a very important thing.
05:32Archena and Rupali are looking at it.
05:34That we are stuck with two dollars.
05:36So, let's go.
05:37So, let's go.
05:38So, let's go.
05:39So, let's go.
05:40Look, protein.
05:41Look, protein.
05:42First, there's a very important thing to think about protein.
05:44We know that there are two,
05:46like these,
05:48which are not made of non-veg food.
05:51For those,
05:53whatever protein will be released,
05:54if it is non-vegetarian,
05:56then we will give you the place.
05:58All right.
06:01Fair.
06:01Let's go.
06:02Now, let's call our Pradeep and Anshmeet,
06:05the brothers and sisters.
06:10Three, two, one.
06:12Reveal.
06:21Hari Ram.
06:21Ram, sir.
06:22Do it.
06:23Guys, we have got 100 minutes.
06:26You will get grapefruit.
06:28Kaddoo.
06:29Kaddoo ke beij.
06:30Uske oopar black garlic.
06:32Aur upar se prawn.
06:34Array, prawn paknay mein 5 minute lagtay hain.
06:36Matlab,
06:37aapke paas 95 minute hain.
06:39Yeh soochne ke liye,
06:40ke baaki ke accompaniments ko,
06:42kis tariqe se prawn ke saath sajana hain.
06:44Isse badhiya protein,
06:46aapko ni mil sakta da.
06:47Aur grapefruit,
06:47itna accha jata hain,
06:48prawn ke saath.
06:52Prawn cooking is actually not easy.
06:55It's the most difficult thing in culinary,
06:57because perfection is very important.
06:59The other thing is to clean it.
07:01We don't clean it.
07:03And Shemit Pradip,
07:04come on.
07:09Master Chef,
07:10Kaddoo ki jodiyo,
07:10aapne joo ingredients,
07:12aur samay choos kiya hain,
07:13woh hai,
07:14grapefruit,
07:15kaddoo,
07:17kaddoo ke beij,
07:18black garlic,
07:19prawns,
07:20aur in sab ko paakane ke liye,
07:22sao minit.
07:23Dhar toh lag raha taa,
07:24anndar se,
07:25lekin humare,
07:25anndar dho money na,
07:27ek bolta hai,
07:28dar mat,
07:28ek bolta hai,
07:29dar.
07:29Jho,
07:29confidence waala money na,
07:31usko,
07:31am aagay karthi tiyo.
07:33Ma'i aap ko eek baar phir yaad dila dhu,
07:35aaj ke challenge me,
07:37jho safe ho jayega,
07:39woh kal ke elimination round me,
07:41nahi jayega.
07:43Aur aap me se,
07:45sirf dho hi jodiyah,
07:46aaj safe hoongi.
07:48Aur is dhoran,
07:49Master Chef ki world class pantry,
07:52bant rahe ghi.
07:56Master Chef ki world class pantry ke,
07:57Veeba ke special zone me,
07:59aap ko milengue,
07:59Veeba ke wide range of,
08:00super tasty ketchups,
08:01variety of creamy mayonnaise,
08:03dressings,
08:04sauces,
08:05spreads or walk talk ke,
08:06instant noodles and chinese sauces,
08:08kyunki mahinat ka pphal,
08:09Veeba hoota hai.
08:11Aur aai ke a zone me,
08:12aap ko milengue,
08:13har style ke,
08:14khu basurat plates aur bowls,
08:15taath hi,
08:16yaha milengue,
08:16car sand pants,
08:17premium nonstick cookware,
08:19stainless steel cookers,
08:20aur kadaian.
08:21Fortune ke rack pe,
08:22aap ko milega,
08:23fortune chakki freshata,
08:24suji,
08:25maida,
08:25fortune soybean oil,
08:27fortune mustard oil,
08:28aur aur bhi bhoat kuch.
08:29Aur aapke cooking stations ko
08:31bold and luxurious look
08:32to give the multi-purpose, spacious and durable sinks
08:36and with touchless technology and multi-spray options
08:39innovative faucets.
08:44Catch and spices in the rack
08:47you will get catch and catch sprinklers
08:50and pink rock salt.
08:53And you can power the kitchen of electronic appliances
08:56in Vijay Sales.
08:57In Vijay Sales, you will get durable refrigerators,
09:01mixer grinders, quality air fryer,
09:02hand blenders, and also a lot of things.
09:07In the ready-to-cook frozen snack section,
09:09you will get quality samosa sheets, spring roll sheets,
09:12delicious puff paratha, puff pastry sheets,
09:15crispy threads, tasty kunafa dough, and also a lot of things.
09:21You will make your kitchen hygienic and maintenance friendly.
09:24Specta Quartz Surfaces.
09:26Crafted with Italian technology,
09:27experience the MasterChef feel with these luxurious toned surfaces.
09:31And this year, the MasterChef India winner will get the winner of IKEA.
09:36A beautiful kitchen.
09:38International design, world-class quality,
09:40and 25 years of warranty.
09:42and the other day, the MasterChef India winner will get the winner of IKEA.
09:44And with your challenge, the MasterChef India winner will get the winner of IKEA.
09:46In your challenge today's 100 minutes, get set, lucky dip!
10:16Do you want the city or steam?
10:18Steam.
10:20You don't need water.
10:22You want to be happy.
10:24You don't want to be happy.
10:26You want to do it with cold water.
10:28You want to be cold.
10:30You want to keep it warm.
10:32Look, the consistency is good.
10:34Okay.
10:46What we have had a chance to be safe today,
10:54we made a decision to live in Black Aprids.
11:00Because the performance of Black Aprids, 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, we are going to make a black garlic sauce.
11:21And this is the very interesting fruit we have made for everyone.
11:26So, today we are going to make a pearl in grapefruit.
11:31Which will be marinated in the juice.
11:33Which will come from the top layer of cheesecake.
11:35And this is the first layer.
11:44Today we have two risks.
11:46Because we have not gone to the elimination round.
11:48So, we had to take an easy way out.
11:49Today we have to do how much pressure can we handle.
11:52The second risk is that I have an allergy and a severe allergy.
11:57If I eat a little bit, I will go to the hospital.
12:00But MasterChef, if I have to work in hospitality,
12:03if a guest asked me if I have a prawn,
12:05then I can't believe it.
12:06I should cook everything.
12:07So today we will try that both of the risks
12:09will not give us a good reward.
12:11Today we are making a prawn toast.
12:14We are making a deep fried prawn toast.
12:17We are making a black garlic bread.
12:19We are making a prawn mousse.
12:21Then we will give a grapefruit gel
12:24which will complement all the sweetness
12:26by its texture.
12:28If the pumpkin seeds are very interesting,
12:30we are making a savory chick.
12:47My protein is made, prawns.
12:49I have never done it in my life.
12:51I have never seen prawns in Punjab.
12:52I have never seen prawns in Punjab.
12:54So today we are making it in MasterChef's kitchen.
12:56It is very difficult.
12:58Today we have thought about a lost recipe.
13:01You can call it Punjab.
13:02It is a lost recipe in India.
13:04It is a lost recipe in Punjab.
13:05It is made in Pakistan in Punjab today.
13:07In Lahori Katlam.
13:08It will be our base.
13:09We will use pumpkin seeds.
13:11We will use our core ingredients.
13:13We will add black garlic and prawns.
13:17We will add butter nut squash.
13:20The third core ingredient is ketchup.
13:24We will add the skin of prawns.
13:26We will add the heads.
13:27I am making a powder.
13:28It will be a prawn powder.
13:29It will be a brown powder.
13:31I don't know why we love the black apron.
13:34But as soon as we have come to this black apron,
13:36we will save the blood.
13:38But the pressure is so hard.
13:40It will be a little practice.
13:42We are working with calmness today.
13:44We are confident that we will pull off.
13:47We will live with brown potatoes.
13:49I am making fresh fruit.
13:54These 3 are hard to draw one.
13:59I am making sure we will find fresh fruit.
14:08I am making sure we are 100% ready.
14:13For our customers we are making very important.
14:16because this black apron goes on our way.
14:19As far as I am, I have returned to the black apron.
14:24Now I want to stay away from the black apron.
14:27This is very important for me to be safe.
14:29And when I started cutting it, it's a little heavy.
14:44So I thought first, cutting it into the water,
14:47we want to make mashed potatoes.
14:50We want to make mashed potatoes like mashed potatoes,
14:53we want to keep it in the structure.
14:56We brought a cooker and a tray to steam our pumpkins and put salt on it and put salt on it.
15:10What are you going to do with prawns?
15:12We will make butter and garlic honey prawns.
15:15You're making so good.
15:17The prawn treatment of just butter and garlic is very basic, right?
15:21I have a lot of expectations from you.
15:24I will leave the idea and leave it on your side.
15:26You have a crisp, a mash.
15:29What do you want to do with this?
15:31Protein.
15:32Protein.
15:33But what does it need?
15:34It needs a bit of a bomb.
15:36Now, you can fry it in tempura batter.
15:41Then, you can toss it in your glaze.
15:44What is the other idea?
15:46You put some flavor and grill it.
15:51Give it a bit of a different flavor.
15:54Different flavor.
15:55You can also add pumpkin seeds in pumpkin seeds.
15:57Yeah.
15:58Yeah.
15:59Yeah.
16:00Yeah.
16:01Peanuts.
16:02So, this platform is very big.
16:06Yeah.
16:07So, if you want to try this pink apron as soon as soon as possible, you can try it.
16:12Take it.
16:13Because I want to see you.
16:14Yes.
16:15That trophy will take you.
16:17Because you are not only you.
16:21You represent all of those women who are in the heart and in the heart.
16:26No.
16:27There is a desire in the heart.
16:29But, probably, the world has not given the opportunity.
16:31That's right.
16:32You get the opportunity.
16:33You become a role model for everyone.
16:34Yes, Chef.
16:35So, what did we do?
16:36What did we do?
16:37What did we do?
16:38What did we do?
16:39What did we do?
16:40What did we do?
16:41What did we do?
16:42Then, we had marinate from this.
16:44Because it was chili flakes and lots of rice.
16:50If we had a pumpkin, cheese cake, and a cheesecake,
16:55I told you to replace the chicken first and take it out of milk.
17:00Now, clean the chicken and milk.
17:01Instead of mixing it with the cake in a few pieces.
17:06We have put it in the same way.
17:08We have settled it.
17:12If I keep my eyes closed and taste it,
17:18do I know that this is Button and Squash?
17:20No.
17:22I'll add some more pieces so that...
17:29Now, when we eat this vegetable or any vegetable raw,
17:33it comes to our actual character.
17:35Now, this beautiful vegetable,
17:38which is a little sweetness itself.
17:40Right?
17:42How can you enhance this?
17:44If you roast it, what will happen?
17:46It will increase its intensity.
17:50Maybe the time is a little less.
17:52If you want to take my gift,
17:54I think roasting will be a very good suggestion.
17:57Akeem, I'll show you.
17:59I'm sure you've thought through the dish.
18:01Ultimately, I haven't worn a black apron today.
18:03I haven't worn it.
18:04I haven't worn it.
18:05Immunity pin is in your pocket.
18:07I don't have it.
18:08So, I'll give a suggestion.
18:09Yes, sir.
18:10You'll have your choice.
18:11You'll have your execution.
18:12Yes, sir.
18:13And you'll also win.
18:14Yes, sir.
18:15Thank you, sir.
18:16You should have done it.
18:17Yes, sir.
18:18You can't do it anymore.
18:19You can do it anymore.
18:20You can do it.
18:21Yes, sir.
18:22No, sir.
18:23You can do it.
18:24You can do it.
18:26You can do it.
18:27You can do it.
18:28You have to do it.
18:29I have marinated our black garlic with a marination with it.
18:34And I cut the prawns and put the marination in the fridge.
18:39Hello Ashmeet, Hello Prabhadeep.
18:41I just want to be aware that you have not done any work with prawns.
18:45Yes, Chef.
18:45Prawns is seafood.
18:47Yes, Chef.
18:48What is seafood is 50-60% water.
18:52Yes, Chef.
18:52So, as it goes, it will shrink.
18:56It will shrink.
18:57So, you are going to make it cutlets or cutlets?
18:59Cutlets, Chef.
18:59So, if you want to cutlets, then prawns have some binding.
19:02Chef, I use egg white.
19:03No, it will not bind with egg white.
19:06Or you chop many prawns.
19:09Chop it.
19:09And then, you put some prawns in pieces,
19:11so that you can get some bite of the body.
19:15And then, the egg and bread will help you.
19:19But make sure that it will shrink.
19:21Right.
19:22Black garlic's sweetness,
19:24also, black garlic's umami.
19:26Yes, Chef.
19:27You have to bring the umami.
19:29Yes, Chef, right?
19:32After making prawn heads,
19:34I am making the bread with black garlic.
19:37So, I don't know how soon it will be proofing,
19:39how late it will be.
19:40So, the risk factor was very involved.
19:41Because after that,
19:43I have to do a second proof.
19:44Alright, Pasta Chef's Jodi,
19:56you've done the challenge for about 100,
19:58but 60 minutes...
19:59called it to be one hour.
20:01After 40 minutes,
20:03two Jodas will be safe within you,
20:05so make sure you're going to have the power.
20:06Come on.
20:07Come on!
20:37It's good, it's good, it's good.
20:39It's like the roti, it's not a poppy.
20:42We need a crispy, right?
20:50I'm a little bit nervous.
20:53Rupali ji, first of all, a message from my mother.
20:56I told her to both of you,
20:58being a good friend and being a good friend.
21:02MasterChef in this kitchen,
21:04when you keep your hands on your hands,
21:07it's a good friend.
21:09Malvani Prawn Risotto.
21:11Do you remember?
21:16I think that whole whole India was born.
21:19I remember.
21:21I remember making a cake,
21:23I remember making a dessert,
21:25and the fish.
21:26It was put on top of it.
21:28I remember.
21:30I remember making a cake.
21:31The fish are standing,
21:32standing, standing, standing, standing,
21:34standing, standing,
21:35but you both are standing standing.
21:37MasterChef in this kitchen.
21:39I also thought that I was scared,
21:41because of your plating,
21:42you don't need to keep them
21:43from the plate.
21:44But you've learned that.
21:45And everybody gave it to me.
21:46You need to have a spoon tap,
21:50the outcome of your talent,
21:52your talent,
21:53your skill,
21:54not just exceptional,
21:55but excellent.
21:56Excellent!
21:59You have said something about MasterChef Kitchen that you both think that you don't belong here.
22:05I don't think that MasterChef is not in your place.
22:08You have made food in the kitchen and people in the kitchen.
22:10You have not made food in your MasterChef.
22:12You have recognized your state from your hands.
22:17I don't know what will happen after this challenge.
22:19We will learn how to learn how to move forward.
22:21Okay?
22:22Yes.
22:28Good luck.
22:30Didi, it's all gone.
22:36I didn't have a bar in my house, but I didn't see it in time.
22:40So, my house is gone.
22:42But Didi said that it's a hata.
22:44It won't happen.
22:46It's all gone.
22:47I'm not going to get the bread.
22:48It's all gone.
22:49It's all gone.
22:50I got the bread.
22:51Put the roti back in the bill.
22:56I think I have a lot of prawns in my mind.
22:59I am going to choose prawns.
23:01Now, I think that this prawn is going to be one number.
23:04Will it be lucky or not?
23:06Anji, I didn't get the wrong answer.
23:08Why did it come to prawns?
23:09It's one number lucky.
23:11What do you know?
23:12It's going to be big.
23:12I'll tell you one thing.
23:13If it's not lucky,
23:14you had finished the roti challenge.
23:17And you came to the top 12, do you remember?
23:22Yes, Chef.
23:23Immunity pin challenge.
23:24My heart is good.
23:25She told me that I only came to my brother.
23:28No, Chef, we are still standing in the top 9,
23:31so I don't stand for her.
23:32Literally, she made my dream.
23:35What happens when my mother hurts?
23:38She doesn't know when she will become a mother.
23:40Right.
23:42That's it.
23:44I never, yet.
23:45People came to the top 10 days.
23:48Yeah.
23:49You take two two paths to meet you.
23:53Here is the answer,
23:55the promise, the promise and the promise.
23:57And the promise.
23:58Yes, it is a right.
23:59You have the mother.
24:03You're the only two paths to meet you.
24:06This is not the way it is going to go away.
24:17In my heart, I can't see anything in my heart.
24:22My growth, my success, I can't see anything in my heart.
24:27I feel like he is watching us in this kitchen today.
24:32There are many blessings in their work.
24:36If we win or even win, I am very satisfied.
24:40We are sitting here in such a small age.
24:42We can't do anything with everyone.
24:46God bless you.
24:48Thank you so much.
24:50Thank you so much.
24:56It was time for me.
24:58I have fried tiger prawns on both sides.
25:00Then, I have added honey on the shining.
25:04Rupali ji.
25:05Yes.
25:06Look, prawns are very delicate.
25:09It is very fast.
25:11Now, when you have more than 20 minutes, you have cooked it.
25:18Until it will be served, it will be tight.
25:21Prawn is always cooked in the last minute.
25:24This was your tip of the thing.
25:26What is this?
25:28It is garlic.
25:29It is garlic and honey.
25:32We are making honey prawns.
25:34Which way will you use grapefruit?
25:36Chutney.
25:37Chutney is more chunky.
25:41What is this?
25:42This is the sauce of different kinds of sauce.
25:44This is the one that we have made.
25:46We made it.
25:47And we also made it.
25:49What is this?
25:50This is sweet.
25:51This is sweet.
25:52This is sweet.
25:53This is sweet.
25:54This is sweet.
25:55You will get out of the decision.
25:56Quickly.
25:57Change.
25:58All the best.
25:59We have been cooked by this.
26:04I was going to go in the last class.
26:09Gold, gold, gold, gold.
26:10I made a design like this from Makdi Ka Jaila.
26:15Ajinkya and Vikram are making a very next level gourmet dish.
26:20Look at what quality bread is making.
26:22Amazing bread is making.
26:23The bread is never able to make it out of warm.
26:25It breaks.
26:26So I had to wait for it to be cold, then I'll make it out, then I'll do stuff.
26:30It's such an element that you can add the whole dish.
26:34To make a healthy dish, you have to use the right ingredients.
26:38That's why we have used the Fortune Rice brand Health Oil.
26:42There is Orizenol, which increases cholesterol and increases cholesterol.
26:51If you talk about Ranshmeet Rabdeep,
26:53I think it's a little bit of a handicap,
26:55because the older ones have not used so much.
26:58I've gained 30 seconds from 25 to 30 seconds.
27:01On the other side, Chef Kunal said that you have to go on the other side.
27:04And I've cooked it on the other side.
27:06Now, the cooking has left me all over the side.
27:09We're also very focused on the plate.
27:12We have to give 10 minutes in the plate,
27:13so that you don't have to be scared.
27:15Then take the other plate and do it.
27:17MasterChef, you have to take the last five minutes.
27:20Black, garlic, a very 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 has also made.
27:39When you make cheesecake with panneer,
27:41usually panneer is grainy.
27:43So, the cheesecake is so smooth and creamy every time.
27:46I hope you won't have done that wrong.
27:47Yes, Chef.
27:48There are platings on the plate.
27:52But they are taking it.
27:53I remember the comment that you thought
27:55that we will eat so much.
27:57So, I kept the plating a little bit heavy.
27:59Today, I did it so much so that I want to eat it.
28:03Anshmeet, Prabhdeep, these are all the elements.
28:06Yes, Chef.
28:06Have you tasted it?
28:08I didn't do it.
28:09Check all the elements.
28:11Are you cooked it in the panneer?
28:12It's made prawn powder.
28:13You can add some seasoning in the panneer.
28:15You can add some sweet, sweet and sweet.
28:17You can add some powder.
28:18I don't think it's just chili powder and prawn powder.
28:23What is it?
28:24How much is it?
28:26How much is it?
28:26About three minutes.
28:27Okay, Chef.
28:28I'll add the masala in it.
28:29We've added the ham chun and spices.
28:32We've added the masala in it.
28:34We'll have Punjab too.
28:35I had the plating.
28:37The plate.
28:39I've done the plating.
28:43Jammah Jee, Deepali Ji, you're working on a speed.
28:44Keep the material if you can add it.
28:45If you can make it better than it, then the plate is a useful tool.
28:48That will be the useful.
28:48This is a little bit less.
28:51Okay.
28:55What do you think of now?
28:57My mind was closed to it.
29:00What do I want to do with this innovation?
29:03My challenge was to see how good it was.
29:07Here.
29:09Rupali, Archana, how many pools will you do this?
29:12Two.
29:13Usually the odd numbers are better.
29:16But you have to do it.
29:18Because it's 2 minutes.
29:19Quick.
29:20It seems that our plating will be good.
29:23But Jinkia and Vikram's plating is always good.
29:27There is a big risk.
29:29It's been made.
29:31But how many seasonings are together.
29:33We are going to be scared of this thing.
29:36Because today my dish will be good.
29:39I have to save today.
29:41Because tomorrow I don't have to take that challenge.
29:43I don't have to take that pressure.
29:45I don't have to take that challenge.
29:46You are going to go back.
29:47Dipali ji, come on.
29:48This is the second one.
29:50And whoever you have to take the name of God,
29:53you have to save God you.
29:54Because you are already going with me.
29:58I was so stressed.
29:59But when Ikea plating on this plate,
30:02I have confidence.
30:03That the dish is the judge ready.
30:05This is the master chef's flair
30:07that you can take on your house.
30:10I tried to make the design of the pumpkin seat.
30:13I tried to make the plating in that chair.
30:15I thought it would be a bit disturbed.
30:17I thought it would be 10 minutes later.
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.
30:38Go back.
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, Dipali ji.
31:02So, my lucky dip challenge was to taste the first dish.
31:06Dipali ji and Jamna ji.
31:07What did you make, Jamna ji?
31:08I made pumpkin sauce.
31:11I made a crisp.
31:13I made a crisp.
31:14I made a crisp.
31:15I made a crisp.
31:17I made a crisp.
31:18I made a grapefruit salad.
31:19If you look at the plating,
31:21it's very beautiful.
31:22How will it feel like eating?
31:24I'll tell you what to eat.
31:26Time for the sear.
31:27I made a soured.
31:43In a little crisp.
31:44I made a little crisp.
31:45I had to make a little kind of a bowl of spice.
31:48These are all the things.
31:50But the bread is still hard.
31:53I made a little sweet.
31:55you have just kept it on your side.
31:58If you are involved in the whole dish,
32:02you can do a sandwich in the panneer,
32:04you can do something in the panneer,
32:06you can do a lot of things.
32:08The dish is called Swad,
32:10and the dish has also given us
32:11Bharapur Swad.
32:12So congratulations,
32:14a lot of Swad dish.
32:18You guys,
32:19the first time you have used black garlic
32:21and in addition,
32:23you have understood the swad of black garlic.
32:26The gravy is often made,
32:28but you have given it with the salad,
32:31it's very interesting.
32:33I buy the point that the panneer is tough,
32:35so it adds a little value in the dish,
32:38but it's swad.
32:42Avani Ji, Venu Ji,
32:44please take your dish.
32:50Our dish is called Adrishita.
32:52Karnataka in Kannada,
32:54Lakh is called Adrishita,
32:56and Malayalam is Adrishita.
32:58That means you have not used your immunity pen.
33:01That means,
33:02whatever happens,
33:04you will see.
33:05What are the elements of the dish?
33:07Chef,
33:09down there is a crumble,
33:11pumpkin seeds,
33:12almond flour cup.
33:14Okay.
33:15And on that,
33:16we have set the cheese cake,
33:17pumpkin and paneer.
33:21Okay.
33:22Very nice.
33:23And on that,
33:24the fruit was made,
33:25the caviar is made.
33:26I added the sauce on it too.
33:28That's a compound of black garlic.
33:31Glazed.
33:32Okay.
33:34I think for me,
33:49I think for me, my butternut squash is now coming to understand.
33:56What about this?
33:57Okay.
33:58I could elevate it more.
34:00You have grapefruit.
34:01Any citrus works with pumpkin.
34:04So, it could also be a level up.
34:07It's just about taking that risk and doing it well.
34:10But overall, I like the dish.
34:13There are three components.
34:15The sauce is good.
34:17It's a little sour.
34:19Works for me.
34:20The base, the crumble is fantastic.
34:22I mean, I'll take the crumble and eat it.
34:25It's so tasty.
34:26My problem is that the dish's knowledge is...
34:29Hard.
34:30It's very hard.
34:34The flow of the dessert, the creaminess, you've told me, is not.
34:40How did you set this?
34:42If it's done, it's more.
34:46The dish's good.
34:47The texture's...
34:48Offer.
34:53Chandana Ji, let's take the dish.
35:03My dish's name is Five Besties.
35:05Because I've got five different elements.
35:07I've got it in one plate.
35:09Nice.
35:10I've got it in one plate.
35:15Good, right?
35:16How do you put it in one plate?
35:17Here's the dish.
35:17Come close.
35:18Come close.
35:19Come close.
35:21Come close.
35:33Good one, Saishri.
35:41Good, right?
35:42This is fixed.
35:44This is good.
35:46You didn't taste the prawn in your opinion?
35:50The prawn is the same.
35:57We can taste the prawns.
35:59This is a lot of fun.
36:05All the best.
36:10Archana, Rupali, come.
36:11Come.
36:16The prawn is called Kishri.
36:19We put a seed in pumpkin.
36:22We then mix the bread, right?
36:25Hmm.
36:26It's made.
36:30In the garlic honey, we have made a jenga.
36:32Oh.
36:33We have a little flavor, the variety of pumpkin seeds.
36:36, use of peanut seeds.
36:39We have marinated it with some marinate.
36:42The pumpkin is made with the flavor of the pumpkin.
36:50And the salad is made.
36:56The tomato sauce is made with corn, the prawn is made with honey.
37:00And the tomato sauce is made with you?
37:03No.
37:04Why?
37:05It was made with two of them.
37:07So you made with the grapefruit salad.
37:09Do you have to add sweet?
37:10No.
37:11Chattpattah amchur powder.
37:12Did you change it?
37:13Yes.
37:14Okay.
37:15Then you took the grapefruit salad.
37:16And the grapefruit salad is made with butter and garlic.
37:21But if I can see Rupali Arsana's dish,
37:24your backgrounds,
37:25for me,
37:26I've come to MasterChef's kitchen in this season.
37:29For me, it's a great surprise.
37:31Because this is like any restaurant's dish.
37:34It's a great presentation.
37:37I don't have to eat this,
37:38but I don't have to think about your thoughts.
37:40Very nice.
37:41You've also used bread.
37:43You've also used chocke.
37:44You've also used a layer.
37:45You've also used a sandwich.
37:46You've also used prawns.
37:47You've also used prawns.
37:48What the truth?
37:49I think is very nice.
37:50Let's see how it is.
37:51How much is it?
37:52How much is it?
37:53How much is it?
37:55How much is it?
37:58Meredjana Ali,
38:00this dish is made in the name of Marathi
38:03flavors are mixed in,
38:06end of the dish,
38:08100%
38:09prawn cooking is a big bread
38:12biscuit is crispy.
38:14Where did you learn from this dish?
38:16When we were working there,
38:18we were learning something new,
38:20and we were learning something new.
38:22And I was asking a lot of questions.
38:24When we were making a resort,
38:26we were going to add wine,
38:28and we were going to eat it with wine.
38:30So I was learning wine.
38:32We were learning something.
38:34It's called learning the book.
38:36And now, learning the book is shown on the plate.
38:38In fact, we don't see anything on the plate.
38:40And the use of the soil is very big.
38:42Now, Chef Ranveer generally
38:44a fork or a fork,
38:46I don't know what it means,
38:48but I think it's going to be a swat dish.
38:50In my opinion,
39:00It will be nice if your apron
39:02will not change your apron.
39:08There was a prawn that
39:10made your entries in the kitchen.
39:12and now it's a prawn
39:14which is also 10 times better.
39:20All the best.
39:26Ayn Shmeet and Prabdeep
39:27take your dish.
39:35We have made this recipe today.
39:36We have named this recipe
39:38We have made a base with pumpkin seeds.
39:45On top there is a black garlic and prawn.
39:50On top there is a butternut squash ketchup.
39:53And a pomelo, grapefruit and onion salad.
39:57This dust, prawns and heads are dehydrated.
40:01We add it to the chaat masala.
40:08This is a very standard idea.
40:19Like bread, kebab and chutney.
40:24But the dusting on the side is so delicious.
40:32Thank you so much.
40:35This is the chaat masala that you have made.
40:38My brother.
40:39They have made the prawns that you have never seen.
40:41Yes.
40:43We made the chef a little bit of sauce.
40:46Then we changed the dust of prawn shell.
40:50The chaat masala.
40:52Thank you sir.
40:53Black garlic and prawn kebab, it means...
40:55...where can go.
40:56I feel like I'm listening to this dish.
40:58And what I'm saying is different.
40:59It's different.
41:00It's different.
41:01It's different.
41:02It's different.
41:03It's different.
41:04It's different.
41:05It's different.
41:06It's different.
41:07It's different.
41:08It's different.
41:09It's different.
41:22And I love that.
41:24that you didn't leave your Punjabi prawns with your Punjabi prawns.
41:29My son, I don't know how to speak in Punjabi,
41:32but he has a lot of good 2-3 Punjabi emotions.
41:35When I make something tasty, I ask how to make it.
41:38Papa, it's very sweet, very sweet, very sweet.
41:40After eating this, it's not just one thing.
41:42It's very sweet, very sweet, very sweet.
41:43Oh, sweet, sweet.
41:47Thank you so much.
41:48So, shrimp are very good at the restaurant in Dubai.
41:51Shrimp is very good, because Arabs love seafood.
41:54This is a dish.
42:00Vikram Ajankir, 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 prawns,
42:15which is made of prawns in normal food.
42:19It's made of prawns with pumpkin, brown butter,
42:23and Kashmir lal mitz sauce.
42:25It's made of grapefruit and guntur chili.
42:28It's made of grapefruit and guntur chili.
42:30It's made of grapefruit and guntur chili.
42:31It's made of heads and skin.
42:33I have infused it in oil.
42:35It's made of mayonnaise.
42:37It's made of black garlic.
42:38It's made of pumpkin seeds and chili.
42:40It's made of crunch elements.
42:42I think it's a very well-balanced plate.
42:45It's made of a little bit off-center.
42:49It's making the beauty of this plate.
42:52I think the most exciting thing in this dish,
42:54apart from the presentation that Chef Ranveer has told you,
42:56is the jelly.
42:58If you think about it,
43:01then a normal mind says,
43:03give it some starch, crisp, and finish it.
43:06Right?
43:07But you have thought,
43:09if you have given grapefruit salad,
43:11then what did you give it?
43:13But the biggest idea of your thought was,
43:15that crustacean oil,
43:17that the shell that was left,
43:18that the oil was made of mayonnaise.
43:21Oh, my God.
43:23Very good.
43:24What a thought.
43:24Ajin, what a Vikram.
43:43Her element.
43:45Stand out.
43:47Main mudda is shrimp.
43:51Shrimp mousse.
43:52Unfortunately, this dish is the biggest part of this dish.
43:56I agree.
44:00Today, two jodys had been safe.
44:02One jodys already is safe,
44:03because Arshina Rupali said,
44:05now it's time to know that,
44:06which one jodys will be safe today?
44:10Time for results.
44:15Big round of applause for Chef Ajay Chopra.
44:19The first time you have had a chance to meet the people,
44:22you have had a chance to meet the people,
44:24you have had a good food,
44:25and the most important thing,
44:27after coming to Master Chef in the kitchen,
44:29and after meeting the friends,
44:31there is one feeling that comes from.
44:32Kunal?
44:33Yes, yes.
44:34Bravo.
44:35Do it.
44:36Bravo.
44:37Bravo.
44:38Yeah, we have fun.
44:39All the best.
44:47Thank you, Chef.
44:49All the best.
44:50All the best.
44:51Thank you, Chef.
44:52Yes, we know that,
44:55that five jodys stand here,
44:57and one jodys will be safe today,
45:01and this four jodys will join in the week 7.
45:06while we speak up before,
45:09while you talk about the Jodys,
45:10let's tell them,
45:11that that jodys is a jodys.
45:12Anshmeet and Prabhadeep, you are your champion.
45:32Today, we are taking you today on such a recipe,
45:36where there is a power-packed twist in every bite,
45:42because the fruit is Viva.
45:44Hi guys, welcome to Everyday Tasty recipe by Viva.
45:47I am Venu Sharma. This is my sister and my boss, Avani Sharma.
45:51In the kitchen, it is the recipe, everything, because she is my boss.
45:57Avani, what are we going to do today?
45:59Today, we are going to do veg rice noodles using my favourite sauces.
46:04Walked up by Viva. Green Chilli Sauce, Red Chilli Sauce and so address it.
46:14First, we are going to heat the pan and add a little water.
46:20We are going to boil the noodles.
46:24Our noodles have already been cooked.
46:27Now, we will strain them.
46:29Now, we are going to take another pan.
46:34A little oil.
46:36A little ginger garlic.
46:38A little ginger garlic.
46:39A little ginger green chilli.
46:41A little ginger green chilli.
46:42We will stir fry it a little bit.
46:47Then, we will add veggies, carrots, bell peppers, cabbage.
46:52Now, we are going to add Walked Talk by Viva Green Chilli Sauce.
46:57Now, you know, Walked Talk by Viva Green Chilli Sauce is a little zesty and full of flavours.
47:04It is a little tangy, spicy, and it is instantly uplifted.
47:09What a joke.
47:11It is very easy to use.
47:12It is also very easy to use.
47:14It is also very easy to use.
47:15With a pan, samosas, or spring rolls, dip and dunk.
47:20Fried rice, noodles, or stir-fried veggies.
47:23Just toss one spoon to a plate.
47:25For that fiery kick.
47:26Then, drizzle it with wraps or rolls.
47:28And then, take a little bit of spice level.
47:30Next level, take the spice level.
47:32Walked Talk by Viva Green Chilli Sauce.
47:36We will use every meal.
47:39And now, we are going to add Walked Talk by Viva Soya Drizzle.
47:47Now, I will tell you one thing.
47:51Walked Talk by Viva Soya Drizzle is a simple secret.
47:55It makes the taste instantly better.
48:00Quick stir-frize, fried rice, or chomil.
48:03This is our favourite protein marinate.
48:06This is a perfect fit.
48:09Just add a little bit.
48:12And give the meals a solid umami punch.
48:17I am impressed.
48:18With noodles, fried rice, or sautƩed veggies,
48:21you can splash a little bit for that classification flavour.
48:25Garlic, ginger and Viva Green Chilli Sauce
48:28Mix with paneer, tofu, or chicken marinate.
48:33With lemon juice, honey, and chili flakes,
48:36make a quick dip or salad dressing ready.
48:39Or then, drizzle it with wraps, rice balls,
48:41and stir fried rice.
48:43For that instant umami hits.
48:45Now, we are going to use Walked Talk by Viva Red Chilli Sauce.
48:51Walked Talk by Viva Red Chilli Sauce.
48:55Walked Talk by Viva Red Chilli Sauce.
48:57It means proper, thick and full flavoured.
49:00It gives an instant spicy kick.
49:03The taste is intense and the colour is vibrant.
49:07You can use this super easy.
49:11Momos, spring rolls, fries, pakoras, or samosas.
49:15Dip it with noodles, fried rice, or stiff fried veggies.
49:19Just toss it in a bit.
49:21For that spicy punch.
49:23Or then, spread it with sandwiches, rolls, wraps.
49:26And make a little bit zesty.
49:28Now, we are going to add Walked Talk by Viva Red Chilli Vinegar Sauce.
49:35Walked Talk by Viva Red Chilli Vinegar Sauce.
49:40Walked Talk by Viva Red Chilli Vinegar Sauce.
49:44With green chili, the taste is refreshing.
49:48And also fiery.
49:49It means, every dish will instantly elevate.
49:52Green chili's proper kick,
49:55and vinegar-cut tank,
49:57and milk.
49:58It makes it more irresistible.
50:00Put it on the stir fries.
50:03Put it on the marinated.
50:04Put it on the marinated.
50:05Put it on the marinated.
50:06Put it on your dips.
50:07Put it on your dips.
50:08Honestly,
50:09this sauce kitchen is a must-have.
50:12And then,
50:13the best part of this sauce is,
50:16zero trans fat.
50:18No added MSG.
50:20And also,
50:21no artificial flavors.
50:23Simple and full-on flavors.
50:24Now,
50:29our veggies are cooked.
50:31Now,
50:32we're going to add our noodles.
50:36We're going to add a little pepper,
50:38and salt.
50:43Now,
50:44we're going to plating.
50:48We're going to garnish spring onions.
50:51This is our recipe.
50:54And,
50:55not just taste,
50:57we're going to add emotions.
50:59Sometimes it's sweet.
51:00Sometimes it's spicy.
51:01Sometimes it's tangy.
51:02Sometimes it's tangy.
51:03It's like our relationship.
51:04And as we say,
51:05we're going to add some vegetables.
51:06And,
51:07we're going to eat it.
51:08And,
51:09we're going to add some vegetables.
51:10And,
51:11we're going to add some vegetables.
51:12With the international fine-dining restaurants,
51:21there is a joy for them.
51:23They will replicate an iconic dish of an iconic chef.
51:29The ones who are friendly are doing both,
51:34but they can't see one another.
51:37Look at the recipe of blue pee gel.
51:40Okay.
51:42You can't see the dishes of one another.
51:44They can only communicate with you.
51:47Tell me one recipe.
51:49Two of them are telling me.
51:51Okay, I'm telling you.
51:52I'm telling you.
51:53I'm telling you.
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