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TVTranscript
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.
06:20Hari Ram.
06:21Pradeep.
06:22Do it.
06:23You've got 100 minutes.
06:25You've got grapefruit,
06:27kaddoo,
06:28kaddoo,
06:29kaddoo,
06:30black garlic,
06:31prawns.
06:32On the other side,
06:33prawns.
06:34These are 5 minutes.
06:35It's about 5 minutes.
06:36This means that you have 95 minutes.
06:39You have to think that the other
06:41dumplings can be done with prawns.
06:43You could not have a lot of protein.
06:45And grapefruit is so good with prawns.
06:47With prawns.
06:49Prawn cooking is actually not easy. It's the most difficult thing in culinary because perfection is very important.
06:59The other thing is to clean it. We won't clean it.
07:02I am Shemit Pradip.
07:05Master Chef, you have chosen the ingredients and time.
07:14Grapefruit.
07:15Kaddoo.
07:16Kaddoo.
07:17Kaddoo.
07:18Black garlic.
07:19Prawns.
07:20100 minutes to cook them.
07:23I'm scared from inside.
07:25But we don't think inside.
07:27One is afraid.
07:28One is afraid.
07:29One is afraid.
07:30We don't think about confidence.
07:32I will give you a second time.
07:35I will give you a second time.
07:36What will be safe in today's challenge,
07:39will not go to the elimination round.
07:42And only two of you will be safe today.
07:47And this time, Master Chef's World Class Pantry will be closed.
07:55In the special zone of Veeba's special zone,
07:59a wide range of super tasty ketchup,
08:01a variety of creamy mayonnaise,
08:02dressings, sauces,
08:04spreads,
08:05and walk-talk instant noodles and Chinese sauces.
08:07Because the goal of Veeba is Veeba.
08:11And in the next zone,
08:12you will get all the beautiful plates and bowls.
08:15And here,
08:16cast-hand pans,
08:17premium non-stick cookware,
08:18stainless steel cookers,
08:19and kaddai.
08:20In the Fortune rack,
08:22you will get Fortune Chakki Freshata,
08:23Suji,
08:24Maida,
08:25Fortune Soybean Oil,
08:26Fortune Mustard Oil,
08:27and many other things.
08:30And for your cooking stations,
08:31to give a bold and luxurious look,
08:33you have a multi-purpose,
08:34spacious and durable sinks,
08:35and with touchless technology,
08:37and multi-spray options,
08:39innovative faucets.
08:41Catch-masalas is every food.
08:45In the catch-salt and spices rack,
08:47you will get catch-masalas,
08:48and with catch-sprinklers,
08:50and pink rock salt.
08:54And you power your kitchen's electronic appliances,
08:56Vijay Sales.
08:57In the zone of Vijay Sales,
08:58you will get durable refrigerators,
09:00mixer grinders,
09:01quality air fryers,
09:02hand blenders,
09:03and a lot of things.
09:07In the ready-to-cook frozen snack section,
09:09you will get quality samosa sheets,
09:11spring roll sheets,
09:12delicious puff paratha,
09:13puff pastry sheets,
09:14crispy threads,
09:15tasty kunafa dough,
09:16and a lot of things.
09:21You make your kitchen hygienic
09:22and maintenance friendly,
09:23Spectra Quartz Surfaces.
09:25Crafted with Italian technology,
09:27experience the MasterChef feel
09:28with these luxurious toned surfaces.
09:34And this year,
09:35MasterChef India's winner will be
09:36for IKEA's side.
09:37A beautiful kitchen.
09:38International design,
09:39world class quality,
09:40and 25 years of warranty,
09:42you will get the perfect IKEA dream kitchen.
09:49In today's 100 minutes,
09:51get set,
09:54lucky day!
09:55Go!
10:03fit!
10:05Thank you,
10:06what's the bottom line?
10:07No.
10:08i am taking it in the city.
10:10I am not going to make my water.
10:11I am not going to boil it up.
10:12i am going to boil it down.
10:14Don't worry.
10:15With water,
10:16It would be a drink up.
10:17mostly stirring,
10:18but i will enjoy the water.
10:19I am a drink up.
10:20투up.
10:21You don't have a drink up.
10:22it will have a drink up.
10:23I will enjoy it.
10:24I have a drink up.
10:25It will be a drink up.
10:26It will be a drink up.
10:27Beautiful water,
10:28but it will be a drink up.
10:29Nothing will be a drink up.
10:30Put it down to your side.
10:31Look, this is the consistency.
10:33Okay.
10:34Right?
10:40Come on, come on.
10:51We had a chance to be safe here.
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 is pumpkin seeds.
11:12It's a crumble with almond flour.
11:15And with that, we are going to make a sauce of black garlic.
11:21And this is the very interesting fruit we have created for everyone.
11:27So, today we are going to make a pearl that 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 it,
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 is that if I eat a little bit, I have to go to the hospital.
12:00But MasterChef is that if I have to work in hospitality,
12:03if guests asked me if I wanted to make prawns,
12:05then I wouldn't mind.
12:06We should cook everything.
12:08So, today we will try that both risks and rewards.
12:11Today we are making our take on prawn toast.
12:15So, we are making a deep fried prawn toast.
12:17And we are making a black garlic bread.
12:20And we will make prawn mousse stuffing.
12:22So, we will give grapefruit gel.
12:25Which will complement all the sweetness of its sweetness.
12:29And the pumpkin seeds are very interesting.
12:31So, we are making a savory chicken.
12:32A savory chicken.
12:32I am making a savory chicken.
12:47My protein is prawns.
12:49I have never worked in my life.
12:51I have never put prawns in Punjab.
12:53I have never seen prawns in Punjab.
12:55So, today we are making in MasterChef's kitchen.
12:57It is very difficult.
12:58And today we have thought of a lost recipe.
13:02You can call it Punjab.
13:03It is a lost recipe in Punjab.
13:05It is made in Pakistan and Punjab today.
13:07In Lahori Katlam.
13:09It will be our base.
13:10We will use our pumpkin seeds.
13:12It is our core ingredient.
13:14On top of it, we will make black garlic and prawns.
13:18On top of it, we will make the third core ingredient.
13:23We will make ketchup.
13:25And the skin of prawns and the heads.
13:27I am making a powder.
13:29It will be our prawn powder.
13:32This black apron.
13:33I don't know why we love it.
13:35But when we come to this black apron.
13:37We will keep up.
13:39But the pressure is so hard.
13:41Now we have to practice.
13:42We are working with calmness.
13:45We are confident that we will pull off.
13:53We are getting out of breath.
13:58This is what I feel like.
14:00I have drawn some fresh juice.
14:02And what I've got is fruit.
14:05And this is a elk like this.
14:08But this is not elk.
14:09And there are 3 items.
14:10I am trying to manage this for a bit of a bit of a bit.
14:11I will try and see, I will try 100% of it.
14:13I will get prepared for this item.
14:15For me, to be the hardest part of this challenge.
14:18The black apron goes on our way.
14:19I have taken it far away.
14:21I have returned to the black apron.
14:24Now I want to stay far away from the black apron.
14:27It is very necessary to be safe for me today.
14:41When I started cutting the apron,
14:43it becomes a little heavy.
14:45I thought, first of all,
14:47we have to boil it directly in the water.
14:48We have to make mashed potatoes.
14:50We have to make mashed potatoes.
14:51We have to make mashed potatoes.
14:53We have to make a cook.
14:55We have to make a cook.
14:57We have to make a tray of the cake.
14:59We have to cut our pumpkin.
15:02We have to add salt and put it on the gas.
15:10What is going to make the prawns?
15:12We will make butter, garlic and prawns.
15:15You are making so good.
15:17The prawns are treated only with butter and garlic.
15:19It is very basic.
15:21I have a lot of expectations from you.
15:24Let me leave the idea.
15:26You have a crisp.
15:28A mash.
15:29What do you want?
15:31Protein.
15:32Protein.
15:33What do you want?
15:34A little flavor.
15:35A warm.
15:36A warm.
15:37A warm.
15:38A warm.
15:39You can fry it in the tempura batter.
15:41Then you can toss it in your glaze.
15:44Okay.
15:45What is the other idea?
15:46You have to add some flavor.
15:48A warm.
15:49A warm.
15:50A warm.
15:51A warm.
15:52A warm.
15:53A warm.
15:54A warm.
15:55A warm.
15:56A warm.
15:57A warm.
15:58A warm.
15:59A warm.
16:00Now, let me grab this one of the pubs.
16:01A warm.
16:02Nothing.
16:03It's nice.
16:04Yes.
16:05It can be a warm.
16:06That's a lot of tourists.
16:07A warm.
16:08Not a shoe.
16:09A warm.
16:10I like to get some rain.
16:12Because I want to show you the trophy.
16:17Because you are not only you.
16:22You represent all the women in the country,
16:25who have a dream and a dream in the heart.
16:29But probably the world has not given the opportunity.
16:32Today you have the opportunity.
16:33They will become a role model for everyone.
16:35Yes, sir.
16:36What did we do?
16:37Rupali didn't have to pay attention to the price
16:40so that it will be marinated.
16:42Then we have marinated it again.
16:44Because the chili flakes will show each other.
16:50If we have a pumpkin and cheese cake set with pumpkin and cheese cake,
16:55I have told you,
16:57first of all,
16:58take the egg and take the egg.
17:00Then take the egg and take the egg.
17:02Then mix it with a little bit.
17:05Then mix it with a piece in the mixer.
17:07That's it.
17:08We have settled it.
17:10I've been so excited.
17:11I've been so excited.
17:12I've been so excited,
17:13I've been so excited.
17:15If I have to hold my eyes and taste it,
17:18then do I know that the button is precious?
17:20No.
17:21I'll add a few more pieces so that it...
17:30Now when we eat this vegetable,
17:32or any vegetable, raw,
17:33it's the actual character that comes to our understanding.
17:36Now, how do you enhance this beautiful vegetable?
17:41Right?
17:42How do you enhance this?
17:45If you roast it, what will happen?
17:47It will increase the intensity.
17:51Maybe a little bit of time is less.
17:53If you want to take my gift,
17:55I think roasting will be a very good suggestion.
17:58Akeem, I'll leave you.
17:59I'm sure you've thought through the dish.
18:01Ultimately, I haven't worn a black apron today.
18:03I have.
18:04You don't have immunity pins.
18:07It doesn't have me.
18:08So, I'll give a suggestion.
18:09Yes, sir.
18:10It will be your choice.
18:11It will be your execution.
18:12Yes, sir.
18:13It will also be your victory.
18:14Yes, sir.
18:15Thank you, sir.
18:26I think it's going to be made all this.
18:29I'll make a little bit of a marination with my prawns.
18:30I'll make a little bit of a marination with my prawns.
18:34And I'll put the prawns in the fridge and put the prawns in the fridge.
18:39Hello, Ashmeet.
18:40Hello, Pradeep.
18:41I just want to be aware of you because you haven't done a little work with prawns.
18:44Yes, sir.
18:45Prawns is seafood.
18:47Yes, sir.
18:48What is seafood, it's 50-60% water.
18:51Yes, sir.
18:52So, the prawns will be shrink.
18:53It will shrink.
18:54Yes, sir.
18:55So, you want to make the prawns or cutlets?
18:58Cutlets, sir.
18:59If you want to make the prawns, then you need some binding.
19:01You have to use egg white.
19:03No, it will not bind with egg white.
19:05Or you chop many prawns.
19:08Chop it.
19:09Chop it.
19:10And then you have some prawns and dices.
19:11So, you get some body.
19:12Yes, sir.
19:13So, you get some bite.
19:14You get some prawns.
19:15Yes, sir.
19:16And then your egg and bread will help you.
19:19But make sure that it will shrink.
19:21Right?
19:22Black garlic's sweetness, with black garlic's umami.
19:26Yes, sir.
19:27You have to use the umami.
19:29Yes, sir.
19:30Right?
19:31After making the prawns,
19:34after making the prawns,
19:35you are making the prawns with black garlic.
19:36So, I don't know how much the prawns will be
19:39and how late it will be.
19:40So, the risk factor was a lot involved.
19:41Because after making the prawns,
19:42we have to do the second prawns.
19:55All right.
19:56You have to do this challenge.
19:57In this challenge,
19:58it's been 60 minutes.
19:59It's been 1 hour.
20:01After 40 minutes,
20:02it will be safe between you.
20:04It's been a whole.
20:05Come on.
20:06Come on.
20:15I've done a lot of time.
20:16I've done a lot of meat.
20:17I've done a lot of meat.
20:18I've done another.
20:19I've done a lot of meat.
20:20I've done a lot of meat.
20:21I've done a lot of meat.
20:22Now, the biggest tension was that
20:24it will make the sauce of black garlic.
20:26So, it will make the prawns with a prawns?
20:28I won't have a flavor in the prawns.
20:30I'll have a knife.
20:31I'll have a knife.
20:32What I'll do?
20:33I'll have a knife.
20:34I've done a knife.
20:35I've done a knife.
20:36I've done a knife.
20:37I've done a knife.
20:38It's good.
20:39It's good.
20:40It's not like the prawns.
20:41It's not cooked.
20:42It's crispy.
20:43We want it.
20:44I'm going to take a little bit of a bite.
20:51Archan and Rupali ji, first of all, I have a message from my mother.
20:55My mother told me to both say that I'm making them very good.
21:02After taking action on the MasterChef, you have to take your hands to the country.
21:09Marlwani Prawn Risotto.
21:16I feel like that whole whole India was born.
21:20I remember making a cake, sometimes making a dessert.
21:24And the fish.
21:26I keep it on top of it.
21:30The fish is standing, standing, standing, standing, standing, standing, standing.
21:34But you both are standing.
21:36MasterChef Kishan.
21:38I was scared too.
21:40Maybe because of the plating, you don't have to leave.
21:43But I've also learned that.
21:45And all of you have to take a spoon and tap.
21:49You have to take a spoon and tap.
21:51This is the purpose of your talent, your talent, your skill, not exceptional.
21:55Excellent.
22:22Goodbye!
22:46He gave the roti a little bit.
22:53In my mind, I'm going to take a lot of prawns.
22:58I'm going to choose prawns too.
23:01Now, I'm going to say that this prawn,
23:03this one number, will be lucky or not?
23:06Anji, you haven't come back.
23:08Why did you get the prawns?
23:09It's one number lucky.
23:11What do you know?
23:12I'll tell you one thing.
23:14You've finished the roti challenge first.
23:19You've come to the top 12.
23:22Yes, Chef.
23:23Immunity Pin Challenge.
23:24Immunity Pin.
23:25She told me that I've only come to my brother.
23:27No, Chef.
23:28We're still standing in the top 9,
23:30so I don't have to do that.
23:31Literally, she made my dream.
23:34What happens?
23:35When my mother falls,
23:37she doesn't know when she becomes a mother.
23:40Right.
23:44People come to the top 2.
23:47Hmm.
23:48You have to take a tree with the two.
23:51You have to take a tree with the two.
23:53Here is Anshmit, Prabhdi, and Rajni.
23:57That's right.
23:58That's right.
23:59Your mother is your mother.
24:01You are always with us.
24:05You are.
24:06You have to see the pine trees and the trees are from there.
24:08You have to see it.
24:09We don't get a tree,
24:10there.
24:11New feet are from there.
24:12You are other people.
24:13You have to see it.
24:14It's not like that.
24:15You have to see it.
24:16You have to see it.
24:17That's it.
24:18That's right.
24:19You have to see it.
24:20Mumma.
24:21Your growth,
24:22your success.
24:23Your life,
24:24your success.
24:25You have to see it.
24:26I feel like he is watching us here in this kitchen
24:30that there are blessings for us.
24:35If we win or not,
24:37then I am very satisfied
24:39that we are sitting here in such a small age.
24:42With all the experiences,
24:44there will never happen.
24:46God bless you.
24:47Thank you so much.
24:56We had time to fry tiger prawns on both sides.
24:59Then we added the prawns on each side.
25:03Rupali ji.
25:04Yes, sir.
25:05Look, the prawns are very delicate.
25:08It is very fast.
25:10Yes.
25:11Now, where you have more than 20 minutes,
25:14you have to cook it.
25:17Until it is served,
25:19it will be tight.
25:21The prawns are always cooked in the last minute.
25:24This was your tip of the day.
25:26It is not.
25:27It is not.
25:29What is this?
25:30It is garlic.
25:32We are making prawns.
25:34What are you using grapefruit?
25:35Chutney.
25:36Chutney.
25:37No, it is chunky.
25:40What is this?
25:41It is a sauce.
25:43It is a sauce.
25:44It is made in the same way.
25:45It is made in the same way.
25:46It is made in the same way.
25:47It is made in the same way.
25:48What do you do?
25:50It is sweet.
25:51It is sweet.
25:52It is sweet.
25:53You will get your decision.
25:55quickly.
25:56Change.
25:57All the best.
25:58So, we have cut it off by cutting it.
26:07It was going in the last few days.
26:08Gold, gold, gold, gold.
26:10It is made as a design.
26:1250.
26:13I would actually use the same-to-��ware of Vertaban noodles.
26:15Later in the next-level gourmet dish.
26:15I will make the type of fruitги.
26:18The perfect chicken is made out of the place!
26:20Now come on!
26:21This is my fabled, at least!
26:22The bread is done!
26:23It is made byiked'
26:24Pumpkin not to it.
26:25It's buckled.
26:26I had to wait so it will be cold.
26:27Then I will goangen.
26:28Then I'll do stuff.
26:29You will change the fruit andонец we will use the same oil.
26:30It's an element that will include the whole dish.
26:35To make a healthy dish, use the right ingredients to make a healthy dish.
26:39That's why we have used the Fortune Rice brand Health Oil today.
26:42There is Orizenol, which increases good cholesterol and boosts bad cholesterol.
26:51If you talk about Anshmita Rabdeep,
26:53I feel that it's a little bit of a handicap because they haven't used so much.
26:57It's a little bit of a handicap that takes 25 seconds to 30 seconds.
27:01I took a side like Chef Kunal told me that I took a side on the other side.
27:04I put it on the other side.
27:06Now, the cooking has left me all the time.
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.
27:17The last five minutes of the chef.
27:20Black, garlic, it's an interesting element.
27:27So, I put a compound so that I will drip it on our cheesecake.
27:32We have our venue, the table is clean.
27:34Oh wow!
27:35Master chef's logo has also made.
27:39When you make cheesecake with paneer,
27:41usually paneer is grainy.
27:43Cheesecake is so creamy and smooth every time.
27:46I hope it won't be wrong.
27:47Yes, sir.
27:48There are platings here.
27:51There are platings here.
27:53I remember the comment that you thought that we will eat so much.
27:57That's why I put the plating a little heavy.
27:59Today, I have served so much as I want to eat.
28:03Shmeet, Prabhadeep, these are all the elements.
28:06Yes, Chef.
28:06Did you taste it?
28:07I didn't do it.
28:09Check it out.
28:10Check it out.
28:11Check it out.
28:12It's made prawn powder.
28:13You will add some seasoning in the prawn powder.
28:15You will add some sweet and sweet and sweet.
28:17You will add some powder.
28:18I don't know if it's just chili powder and prawn powder.
28:20Is there any flavor in the prawn powder?
28:23What is it?
28:24How much is it?
28:25How much is it?
28:26How much is it?
28:27Just three minutes.
28:28Okay, Chef.
28:30Add some sauce.
28:31Add some sauce.
28:32Add some sauce.
28:33Add some sauce.
28:34Add some sauce.
28:35Add some sauce.
28:35Add some sauce.
28:36Add some sauce.
28:38Add some sauce.
28:39If you eat, less sauce.
28:40Add some sauce.
28:41Add some sauce to it.
28:41Please stay with this material.
28:44If you can have better plating with it,
28:46then it will be for your benefit.
28:50This is a little bit less.
28:51Okay.
28:54Put it on the plate.
28:56What do you think of it?
28:57My mind was closed to it.
29:01How do I do innovation in it?
29:03Maybe my challenge was today.
29:05How do you see the dish?
29:07Here.
29:08Yes.
29:10Rupali, Arshana, how many of you will make it?
29:12Two.
29:13Usually, the odd numbers are better.
29:16But you have to do it.
29:18Because it will be 2 minutes. Quick.
29:20It seems that our plating will be good.
29:23But the plating will always be good.
29:28It's a big risk.
29:29It's been made,
29:31but how many of the seasonings are together.
29:33We are going to be scared of this thing.
29:35Because today, my dish will be good.
29:38Today, I'm going to be saved.
29:40Because tomorrow, I don't have to do that challenge.
29:42I don't have to take that pressure.
29:44I don't have to take that pressure.
29:45Now, I'm going to go back.
29:47Dipali ji, come on.
29:49It's only 30 seconds.
29:51Now, whoever is the name of God,
29:53I'm going to save you,
29:55because I'm already going with you.
29:59I was so stressed,
30:00but Ikea's plating on this plate,
30:02I have confidence.
30:03The dish is the judge ready.
30:05This is the master chef's flair
30:07that you can bring to your house at dinner table.
30:10You can bring it.
30:11I tried to make the pumpkin seat design
30:14but the plating will be disturbed.
30:17I thought,
30:18it's 10 seconds.
30:19But the timer started there.
30:21Ten.
30:22Nine.
30:23Eight.
30:24Seven.
30:25Six.
30:26Five.
30:27Four.
30:28Three.
30:29Two.
30:30And one.
30:31Time is finished.
30:32Back.
30:33Back.
30:34Now, the time is finished.
30:35The time is finished.
30:36Back.
30:37The time is finished.
30:38Now, it's the time to know
30:41which two of the two will be ahead.
30:48Time for tasting.
30:50And let's start with the last but not least table.
30:53Come with Naja Dipali ji.
30:54Jumna Ji, Dipali Ji.
31:03So, my lucky dip challenge was to taste the first dish of Dipali Ji and Jumna Ji.
31:08What did you make, Jumna Ji?
31:09It's made pumpkin sauce.
31:12It's made a crisp of paneer.
31:14It's made a crisp of pumpkin.
31:17It's made a crisp of grapefruit.
31:19If you see, this plating is very beautiful.
31:23How does it feel like eating?
31:25We need to tell you.
31:43In a dish, it should be crisp.
31:45It should be a little bit of an elevation.
31:48It should be a spice.
31:49All the things are complete.
31:51But when the paneer was a little hard,
31:53the gravy was a little sweet.
31:55You just kept it on your side.
31:58If you are involved in that dish,
32:00you can make a sandwich in that paneer,
32:04you can make a sandwich, stuffing,
32:06something else.
32:08You have a dish.
32:09You have a dish.
32:10You have a dish.
32:11You have a dish.
32:12You have a dish.
32:13And the dish has also given us.
32:14It's a dish.
32:15So congratulations.
32:16You have a great dish.
32:17You have a crisp.
32:18You have a crisp.
32:19You have used black garlic.
32:20First time, you have used black garlic.
32:21In other words,
32:23you have understood the sauce of black garlic.
32:26The gravy is often made.
32:28But you have given it with the salad.
32:31It's very interesting.
32:32I buy the point,
32:34that the paneer stuff will be added.
32:36It will add value in the dish.
32:38But the sauce is good.
32:42Avni Ji, Venu Ji,
32:44take your dish.
32:45Please.
32:50Our dish's name is Adrishhta.
32:53In Karnataka,
32:54we say Adrishhta,
32:55we say Adrishhta.
32:56And in Malayalam,
32:58Adrishhta.
32:59You have not used your immunity.
33:02Whatever happens,
33:04you will see.
33:06What are the elements of the dish?
33:08Chef,
33:09the bottom is the crumble.
33:11Pumpkin,
33:12seeds,
33:13and almond flour.
33:14Okay.
33:15And on the top,
33:16the cheese cake we have set,
33:18is pumpkin,
33:20and paneer.
33:21Very nice.
33:22And on the top,
33:24the fruit,
33:25the caviar is made.
33:26I also added the sauce on it.
33:28That's a compound of
33:30black garlic.
33:31Glazed.
33:39I think for me,
33:49I think for me,
33:50I have a butternut squash
33:51moved.
33:54Now,
33:55I think it's coming.
33:56Oh.
33:57What's the matter?
33:58Okay.
33:59I could elevate it more.
34:00You had grapefruit.
34:01Any citrus
34:02works with pumpkin.
34:04So,
34:05you can also have a level up.
34:07It's just about taking that risk
34:09and doing it well.
34:10But overall,
34:11I like the dish.
34:13There are 3 components
34:15The sauce
34:16The sauce
34:17It's good
34:18It's a little sweet
34:19And the bag
34:21The crumble
34:21Fantastic
34:22I mean,
34:23I go with the crumble
34:24and try and eat it.
34:25It's so tasty
34:26My problem is
34:27that the dish's wisdom
34:29Here,
34:30Hard?
34:30It's very hard.
34:34The flow of my dessert
34:36The creaminess
34:38in youriałem
34:39I didn't have a product.
34:40Plus
34:41What did it set when
34:42If you have done it, it will be more.
34:46The dish is good.
34:47The extras are off.
34:53Chandra Ji, please take the dish.
35:03My dish is called Five Besties.
35:05Because I got five different elements.
35:07I got it in one plate.
35:12Chandra.
35:15Chandra.
35:20In a second.
35:21Come close.
35:33Chandra.
35:34Chandra.
35:35Chandra.
35:36Chandra.
35:37Chandra.
35:38Chandra.
35:39Chandra.
35:40Chandra.
35:42Chandra.
35:43Chandra.
35:44Chandra.
35:45Chandra.
35:46You didn't taste the prawn in your opinion?
35:51The prawn is the first time.
35:58We can taste the prawns, this is a lot of fun.
36:05All the best.
36:10Archana Ji, Rupali Ji, come.
36:17His name is Godwa Kolumbi.
36:21We used pumpkin seeds as a lawa bread.
36:26We made it.
36:30We made a jinga in Karli Ghani.
36:33We made it a bit of flavor.
36:35We made pumpkin seeds as well.
36:37We used it as peanut seeds.
36:39We made it a little marinate with it.
36:42We made pumpkin seeds as well.
36:47We made the pumpkin seeds as well.
36:49We made the pumpkin seeds as well.
36:51We made the salad.
36:53There was pumpkin seeds as well.
36:58It was sweet and sweet.
36:59You made the tomato sauce.
37:03We made the tomato sauce.
37:05You Mitsubishi made the plant.
37:07You make the grapefruit foods also.
37:09You also made the meat.
37:10No.
37:11It is the kata gama powder.
37:12You changed the rice?
37:13Yes.
37:14You took the rice and you made it.
37:15And there's a chokha that we've made with butter and garlic.
37:22But if I can see Rupali Arsana,
37:24this dish, your background, is for me.
37:27I've come to MasterChef's kitchen in this season.
37:30For me, it's a great surprise because
37:32this is like any restaurant's dish.
37:38I don't have to eat this, but I don't have to accept your thoughts.
37:41Very nice.
37:42I've also used bread, chokha,
37:45you've also used a layer, a sandwich,
37:47and also a prawns.
37:48What the truth is?
37:49I think it's very nice.
37:51Let's see how it is.
37:59Herr Arsana,
38:02this dish is called Marathi.
38:05The flavors are filled with the taste.
38:07Chattpattapan is 100%.
38:09Brown cooking is big.
38:13Biscuit is crispy.
38:15Where did you learn from this?
38:16Where did you learn from this?
38:18Didi taught us something new to this?
38:21And I asked him a lot of questions.
38:23When I was making a resort,
38:25Didi put his wine?
38:26There will be nothing from this wine.
38:28There will be a drink of wine.
38:29I used to learn from this wine.
38:31I used to learn from this wine.
38:32I used to learn from this wine.
38:33I used to learn from this wine.
38:35I used to learn from this wine.
38:37I used to learn from this wine.
38:39In fact, I used to learn from this wine.
38:40And the use of the food is very big.
38:43Chef Ranveer generally has a fork and has a fork.
38:46I don't know what it means.
38:48I think it will be a sweet dish.
38:49Yeah?
38:50So, in my opinion...
38:59I used to learn from this wine.
39:01It will be nice if you don't have your apron now.
39:09It was a prawn that made your entry into the kitchen.
39:13And now this prawn is 10 times better.
39:20All the best.
39:26Anshmeet and Pradeep, take your dish.
39:35Chef, we have made this recipe today.
39:37We have named this recipe.
39:38We have named it Kattlamme.
39:42Chef, we have made a base with a Lahori Kattlamme.
39:45We have made pumpkin seeds with pumpkin seeds.
39:48On it, there is a black garlic and prawn.
39:51And there is a ketchup on it.
39:53And there is a pomello, grapefruit and onion.
39:56And there is a salad slash pickle.
39:58This dust is a prawn shell and its heads.
40:01We dehydrate it.
40:02And we add it to it.
40:03And we add it to it.
40:04And we add it to it.
40:14I will tell you about this recipe.
40:16If you want to talk about this recipe.
40:18It's a very standard idea.
40:22Like, bread on top, kebab on top, chutney on top.
40:26And the dish that you have saved,
40:28is the dusting on the side.
40:30Oh my god.
40:31It is so delicious.
40:33So good.
40:33Thank you so much.
40:36The prawn head salad that you have made,
40:38brother.
40:39They have made it that you have never seen prawns.
40:42Wow.
40:42Thank you so much.
40:44Thank you so much.
40:45Thank you so much.
40:46Thank you so much.
40:48Thank you so much.
40:49Thank you so much.
40:50Thank you so much.
40:51Thank you so much.
40:52Thank you so much.
40:52Thank you so much.
40:53Thank you so much.
40:54Thank you so much.
40:55Thank you so much.
40:56Thank you so much.
40:57Thank you so much.
40:58Thank you so much.
40:58Thank you so much.
41:02Thank you so much.
41:03Thank you so much.
41:04Thank you so much.
41:05Thank you so much.
41:06Black garlic and prawn kabaab,
41:08meaning,
41:09where you can go.
41:10Where you can listen.
41:12The dish you are eating,
41:14and the dish you are talking about,
41:15is different.
41:16It is different.
41:18You are talking about 100 in 100.
41:20You are showing 70 in the plate.
41:22And I love that.
41:24I love that you have not left with your Punjabi prawn prawns.
41:28My son, I can't speak in Punjabi,
41:32but he has a lot of emotional.
41:35When I make something tasty,
41:36I will ask you how to make it.
41:38Papa, it is very sweet.
41:40After eating, it is not only one thing.
41:41It is very sweet.
41:43Oh, sweet.
41:43Thank you so much.
41:48We all have shrimp in Dubai restaurant.
41:51It's hot, hot, hot.
41:52Because the Arabs love seafood.
41:54This is the dish.
41:58Vikram Ajankir,
42:01I am taking your dish.
42:08Our dish is called Desi Prawn Toast.
42:10There is a bread of black garlic.
42:13There is a desi twist on the prawn,
42:15which is made in normal food,
42:18which is made of prawn prawns.
42:21There is pumpkin, brown butter,
42:23and kashmiri lal mitz sauce.
42:25There is grapefruit,
42:27and guntur chili with a little gel.
42:30And I have had heads and skin.
42:33I have infused it in oil,
42:35and it has made a mayonnaise.
42:37There is a little black garlic.
42:38There is pumpkin seeds and chili.
42:40There is also a crunch element.
42:42I think it's a very well-balanced plate.
42:44It's a very well-balanced plate.
42:45It's a little bit off-center.
42:49It's growing the beauty of the plate.
42:50It's growing the beauty of the plate.
42:52I think the most exciting thing in this dish,
42:54apart from the presentation,
42:55which Chef Ranveer has told you,
42:57is the jelly.
42:58If you think about some salt,
43:01then a normal mind says,
43:02give it some starch,
43:04crisp,
43:05and finish it.
43:06Right?
43:07But you have thought,
43:09that if a grapefruit salad is given,
43:11then what would it give you?
43:12You know?
43:13But the biggest idea of your thought was,
43:15that crustacean oil,
43:16meaning that the shell that was saved,
43:18the oil made it,
43:19and the mayonnaise made it.
43:21Oh, my God.
43:23Very good.
43:24What a thought.
43:42Ajinkya Vikram,
43:43every element stands out.
43:47Main mudda,
43:48which is shrimp.
43:50Shrimp.
43:50Shrimp.
43:51Shrimp mousse.
43:52Unfortunately,
43:53this dish is the most important part of this dish.
43:56I agree.
44:00Today, two jodas had to be safe.
44:01One jodas had already safe,
44:03because Arshana Rupali said,
44:05now it's time to know,
44:06that which jodas will be safe,
44:08which jodas will be safe?
44:10Time for results.
44:11Big round of applause for Chef Ajay Chopra.
44:18It's clear that you've got the opportunity to get the opportunity to get the food.
44:26And the most important thing,
44:27after coming to Master Chef in the kitchen,
44:29and after meeting friends,
44:31there's one feeling that comes.
44:33Kunal.
44:33Anji.
44:35Bravo.
44:35Mahavali.
44:36Karo ji.
44:36Brrrrrrrrr.
44:38Yeah, we know that.
44:46All the best.
44:48Thank you, sir.
44:50And now we come to the main event of today.
44:54We know that there are five pairs of pairs here.
44:57One pair of pairs will be safe from them today.
45:02And they will join these four pairs in week seven.
45:07And while talking about the amount of time,
45:10let's tell you that they are the pairs.
45:16Anshmit and Prabhdeep, you are.
45:32Today we are taking you on a recipe today.
45:36In every bite, there is a power-packed twist.
45:42Because the fruit is alive.
45:44Hi, guys.
45:45Welcome to Everyday Tasty Recipe by Veeba.
45:47I'm Venu Sharma.
45:48This is my sister and my boss, Avani Sharma.
45:51I'm Venu Sharma.
45:52In the kitchen, this is the recipe.
45:54Everything.
45:55Because she is my boss.
45:57Avani, what are we going to do today?
46:00Today we are going to do veg rice noodles using my favourite sauces.
46:04Walked up by Veeba.
46:06Green chili sauce, red chili sauce and so address it.
46:08And so address it.
46:15First, we heat the pan.
46:18And add a little water.
46:20We boil the noodles.
46:22We boil the noodles.
46:25Our noodles have already been cooked.
46:27Now we strain it.
46:33Now we take another pan.
46:35A little tea.
46:36A little ginger garlic.
46:38A little green chili.
46:41A little green chili.
46:42A little brown.
46:43We stir fry it.
46:44A little.
46:47Then we add veggies, carrots, bell peppers, cabbage.
46:52Now we add Walked up by Veeba.
46:55Green chili sauce.
46:59Now we know.
47:00Walked up by Veeba.
47:01Green chili sauce is very tasty and full of flavors.
47:05It's tangy and spicy.
47:07And it's instantly uplifted.
47:09What a joke.
47:11It's very easy to use.
47:14It's very easy to use.
47:15It's very easy to use.
47:16It's very easy to dip and dunk.
47:20With fried rice, noodles or stir-fried veggies.
47:23Just toss it.
47:25For that fiery kick.
47:27Then drizzle it with wraps or rolls.
47:30And take the spice level.
47:32Next level.
47:34Walked up by Veeba.
47:36Green chili sauce.
47:37We will use every meal.
47:40And now we are going to add.
47:44Walked up by Veeba.
47:46Soya drizzle.
47:47Soya drizzle.
47:48Avani, I'll tell you something.
47:51Walked up by Veeba.
47:52Soya drizzle is a simple secret.
47:56It makes the taste instantly better.
48:00Quick stir-fried fries.
48:02Fried rice or chomil.
48:04This is your favorite protein.
48:06Marinate.
48:07It's perfect fit.
48:10Just add a little bit.
48:12And give it a solid umami punch.
48:16I'm impressed.
48:18I'm impressed.
48:19With noodles, fried rice or sautéed veggies.
48:22A little splash for that classification flavour.
48:25With garlic, ginger and Veeba green chili sauce.
48:29Mix with paneer, tofu or chicken marinate.
48:33Lemon juice, honey and chili flakes.
48:36And mix with 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're going to use Walked up by Veeba red chili sauce.
48:52Walked up by Veeba red chili sauce.
48:56Walked up by Veeba red chili sauce.
48:58It means proper, thick and full flavour.
49:01Every dish gives an instant spicy kick.
49:04The taste is intense.
49:05And the color is even more vibrant.
49:09You can use this super easy.
49:12Momos, spring rolls, fries, pakoras or samosas.
49:16Dip with noodles, fried rice or stir-fried veggies.
49:20Toss a little bit of spicy punch.
49:23Or add sandwiches, rolls, wraps.
49:26Spread it and make a little zest.
49:32Now we're going to use Walked up by Veeba chili vinegar.
49:37We're going to use this only half tablespoon.
49:42Walked up by Veeba chili vinegar sauce.
49:45With green chili taste is refreshing.
49:48And also fiery.
49:50It means that every dish is instantly elevated.
49:53With green chili's kick and vinegar's tang.
49:57It makes it even more irresistible.
50:02Drizzle on the stir-fried rice.
50:04Marinate a little punchy.
50:06Or twist your dips.
50:08Honestly, this sauce kitchen is a must-have.
50:12And the best part of this sauce is zero trans fat.
50:18No added MSG.
50:20And also no artificial flavours.
50:23Simple and full-on flavour.
50:25Now our veggies are cooked.
50:31Now we're going to add our noodles.
50:34We're going to add a little pepper and salt.
50:40We're going to add all the messes.
50:41We're going to add our noodles.
50:42Then we're going to add our noodles.
50:43And we're going to add the wings.
50:44We're going to add the wings.
50:49And we're going to garnish my onion.
50:51This is our recipe.
50:52And our toast to ourself,
50:57It's not just going to taste.
50:58not emotions. Sometimes it's sweet, sometimes it's spicy, sometimes it's tangy.
51:03It's like our relationship. And as they say, the love of luck is alive.
51:18From the international fine-dining restaurants, it's a pleasure to have their pleasure.
51:24We will replicate an iconic dish with an iconic chef.
51:33The people who are friendly are both cooks, but they can't see one another.
51:38Bluepee gel recipe, let me tell you. Okay.
51:42They can't see one another's dishes, but they can communicate only with them.
51:48You can tell one recipe. You can tell two of them.
51:51You can tell one another. You can tell one another.
51:53I'm telling one another.
51:55I'm telling one another.
51:57...
52:07...
52:11...
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