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CreativityTranscript
00:00Transcription by CastingWords
00:30Transcription by CastingWords
01:00MasterChef India Judge
01:01Chef Ajay Chopra
01:02Today is the day of the war
01:04Lucky Dip Challenge
01:06In this challenge, a special element of Lucky Dip will be able to give a special element of Lucky Dip
01:10And that is an element that will give you a special element of every joint
01:13Welcome to MasterChef India
01:20Co-presented by Viva Mio Ketchup & Sauces
01:22Co-powered by IKEA, Fortune Chakki Fresh Ata, Partner Kohler
01:25Cat Salt and Spices
01:26Vijay Sales
01:27Swiss Frozen Snacks
01:28And Specta Quad Surfaces
01:30Which one would you like to open?
01:34First, second, third
01:35Okay, first decided
01:36I mean, don't take a chance
01:38No
01:39Let's see, what's your luck
01:40Let's open it
01:44Rave Fruit
01:51A little bit, a little bit, a little bit
01:56A tricky fruit
01:58Today, your fortune is in their hands
02:01Are you happy?
02:03Yes, Chef
02:03Everybody is okay?
02:05Yes, Chef
02:05I love the team spirit
02:06Say Shri Chandanah Ji, come here
02:12Five is my luck
02:15Five is a number
02:17What's your luck?
02:24Wow
02:25Butter, nut, squash
02:27You'll be very happy
02:28Wow
02:29How versatile ingredients
02:31Are you happy?
02:32Yes, Chef
02:33It can be a desert
02:34Main course
02:35You can be a starter
02:36You can be a starter
02:37You can be a world
02:37You can be a whole
02:37The things you can be
02:38Number five
02:39Butter, nut, squash
02:40Locked
02:41Hi, Ajinkya Vikram
02:44So Ajinkya Vikram
02:49What's your choice today?
02:50Today, four
02:51We'll take four
02:51We'll take four
02:52What a joke
03:01One way
03:04Butter, nut, squash
03:05And one way
03:06And one way
03:06Under the beach
03:07Pumpkin seeds
03:08What do you think?
03:09Good
03:10Good
03:10Good
03:11Good
03:11Good
03:12More than any other
03:13Some of the pumpkin seeds
03:15What a joke
03:16One way
03:17Under the kardu
03:18One way
03:18Under the kardu
03:19Wow
03:20Now, the chakotra
03:22Butter, nut, squash
03:23And pumpkin seeds
03:25And now
03:25Let's move to
03:27Aromats
03:27Aromats
03:28Which is flavoring
03:29So let's call
03:30Dipali
03:31And Yamuna
03:32To
03:33What's the
03:33Black garlic?
03:42Black garlic
03:44Wow
03:44Wow!
03:45Have you ever heard about this?
03:47Any of you have used it?
03:49Superb!
03:50Black garlic, the taste is completely removed from normal garlic.
03:54It's a little licorice, like mulethi, a little sweet, a little thick.
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 marinate.
04:07It's a brilliant ingredient.
04:09It's very good.
04:10Basically, if you sum up, you have grapefruit, pumpkin, nuts and seeds.
04:18You have garlic in aromats, or flavoring agent.
04:22Now, the most important thing is that you will get a lot of time.
04:27And that will be Archena and Rupali.
04:30Rupali ji, Archena ji, you are going to decide everything.
04:35So, think and think about how much time will everyone get.
04:38Do you have any favorite lucky number?
04:402 numbers.
04:41Look, the rest of the protein is still open.
04:43Time is a very important thing.
04:46Let's go, Archena ji.
04:48Take it in 3, 2, 1.
04:511, 2, 1.
04:521, 2.
04:542 numbers.
04:552 numbers!
04:562 numbers!
04:572 numbers!
05:012 numbers!
05:02Birthday 21 or 23?
05:04Two numbers.
05:05Birthday 21 and 23, how did you make two numbers?
05:08Two, two, right?
05:0921, two, 23.
05:11Two, two, first.
05:13Archana, you must open a numeralogical channel with your blogging.
05:19Because if 21 means two and 23 means two...
05:24I'm saying two, right?
05:26Two, two, two.
05:28Look, this is a matter of attention.
05:32Archana and Rupali's attention is that we are stuck with two.
05:36Let's go.
05:40Before opening a protein, there is a very important thing to think.
05:43We know that there are two groups of these groups that don't make non-veg food.
05:50For those groups, whatever the protein will release, if they are non-vegetarian,
05:55then we will give it to you.
06:00All right, fair.
06:01Let's go.
06:02Let's call our Pradeep and Anshmit brothers.
06:10Three, two, one.
06:12Reveal.
06:13Two, one.
06:14Two, one.
06:19Mmm!
06:20Hari Ram!
06:21Prong, sir.
06:22Make sure that you're on your floor.
06:2310 minutes, you will have grape fruit,
06:27where seeds are,
06:30where the garlic and on the ground.
06:325 minutes, it is 5 minutes.
06:36It means that you have 95 minutes to think about the rest of the ingredients
06:42in which way with prawns.
06:44You didn't get a lot of protein from great fruit.
06:47And the grapefruit is so good with prawns.
06:52Prawn cooking is actually not easy.
06:55It's the most difficult thing in culinary because perfection is very important.
06:59The other thing is to clean it.
07:01We don't clean it up.
07:03Thank you very much.
07:06Thank you very much.
07:08Master Chef, you have chosen the ingredients and time.
07:13Grapefruit.
07:14Kaddoo.
07:15Kaddoo.
07:16Kaddoo.
07:17Black garlic.
07:18Prawns.
07:19And 100 minutes to cook them all.
07:22I'm scared from inside.
07:24But we don't think we're afraid.
07:26We don't think we're afraid.
07:28We don't think we're afraid.
07:29We don't think we're afraid of confidence.
07:33I'll give you a moment again.
07:35If you don't think we have our own choice of today's challenge,
07:38we're not going to go into the elimination round of today.
07:41will not go away.
07:43And only two of them will be safe today.
07:47And at this time, MasterChef's World Class Pantry will be closed.
07:55In the special zone of MasterChef's World Class Pantry,
07:58you will find a wide range of super tasty ketchups,
08:01a variety of creamy mayonnaise, dressings, sauces,
08:04spreads and walk-talk instant noodles
08:06and Chinese sauces,
08:07because the success is Viva.
08:11In the Ikea zone, you will get all the beautiful plates and bowls,
08:14and here you will get cast sand pants,
08:16premium non-stick cookware,
08:18stainless steel cookers,
08:19and crows.
08:20In the Fortune rack, you will get
08:22Fortune Chucky Freshata,
08:23Suji,
08:24Meida,
08:25Fortune soybean oil,
08:26Fortune mustard oil,
08:27and even more.
08:30And for your cooking stations,
08:32you have multi-purpose, spacious and durable sinks,
08:36and with touchless technology and multi-spray options
08:39innovative faucets.
08:41Ketch masala is all about eating.
08:45In the Ketch Salts and Spices Rack,
08:46you will get Ketch masala,
08:48and with Ketch sprinklers,
08:49and Pink Rock salt.
08:50And for your kitchen's electronic appliances,
08:55you will power Vijay 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 all that.
09:04And all that.
09:06In 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 all that.
09:17and all that.
09:18You will make the kitchen hygienic and maintenance friendly
09:23make the kitchen hygienic.
09:24And this year,
09:25you will get the winner of the MasterChef India.
09:26You will get the winner of IKEA.
09:27experience the MasterChef feel
09:28with these luxurious stone surfaces.
09:33And this year,
09:34you will get the winner of the MasterChef India
09:35from IKEA.
09:36A wonderful kitchen.
09:37With international design,
09:38world-class quality,
09:39and 25 years warranty,
09:41you will get your perfect IKEA dream kitchen.
09:48In your challenge,
09:49we start today's 100 minutes.
09:52In Get Set Lucky Day!
09:55Go!
09:57Go!
10:16Go Wolf!
10:18Goуль菜 Ou if I want the city heat.
10:24Goal!
10:25We have to do it with cold water.
10:28It's like cold water.
10:30We have to keep it on the side.
10:31Look, it's a good consistency.
10:34Okay.
10:35Right?
10:40Come on.
10:42We have a chance to be safe today.
10:55We have decided to be happy to live in Black Aprids.
11:00Because the performance of Black Aprids is the best.
11:05So today we are going to make a cheesecake.
11:08The base of cheesecake will be a crumble with almond flour.
11:15We are going to make a sauce with black garlic.
11:22And this is the very interesting fruit that we have created for everyone.
11:27So today we are going to make a pearl in the grapefruit.
11:32Which will be marinated in the juice.
11:34Which will come from the top layer.
11:38So today we have two risks.
11:45Because we have not gone to the elimination round.
11:48So we have to take a easy way out.
11:50Today we have to try to handle how much pressure we can.
11:53The second risk is that I have an allergy.
11:56A severe allergy.
11:57If I eat a little bit, I will go to the hospital.
11:59But the MasterChef is that if I have to work in the hospital.
12:03And if guests ask me that I have a prawn.
12:05Then I cannot do anything.
12:06I have to cook everything.
12:07So today we will try to make a reward for both risks.
12:11Today we are making our take on a prawn toast.
12:14So we are making a deep fried prawn toast.
12:16We 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 this sweetness.
12:28And the pumpkin seeds are very interesting.
12:30So we are making a savory chicken.
12:33We are making the prawns.
12:34The protein we've gathered is prawns.
12:49We don't have any own work in the world..
12:51We have never taken any prawns in Punjab.
12:53I have not even watched it in Punjab.
12:55So today we are making Baker's kitchen.
12:57So you can make it difficult.
12:58And what we have imagined today is a lost jesapy
13:02Punjab's lost recipe in India is made in Pakistan and Punjab today, in Lahori Katlam.
13:08This is our base, we will use our pumpkin seeds, which is our core ingredient.
13:13On top, we will make black garlic and prawns.
13:18On top, we have the butternut squash, which is our third core ingredient.
13:22We will add ketchup.
13:24And the skin of prawns and heads, I am making prawn powder.
13:30This black apron, I don't know how much we love.
13:34But as soon as we come to this black apron, we will save our lives.
13:38But the pressure is now to get a bit of practice.
13:42We are working with calmness today.
13:44We are confident that we will pull-off.
13:47This is the best part of the plant.
14:01We have a fresh garlic and the fruit.
14:05This is the root of the plant, but it is not root of it.
14:08Three items are a little difficult, but I'm looking at it and I'll see 100% that the item will be ready.
14:14This challenge is very important for us, because this black apron goes on our way every time.
14:19I have taken it away twice, and I have returned to the black apron.
14:25Now I want to stay away from the black apron.
14:27It's very important for me to be safe.
14:38When I started cutting it, it's a little heavy.
14:44First of all, we have to boil it in the water.
14:48We have to make mashed potatoes.
14:50We have to make mashed potatoes.
14:53We have to put it in the cooker.
14:57We have to put our pumpkin in the tray to steam it.
15:02We have to put salt in it and put it on the gas.
15:08What are we going to do with prawns?
15:12We will make butter, garlic, honey prawns.
15:15Everything is good.
15:17The prawn treatment is only with butter and garlic.
15:19It's very basic.
15:21I have a lot of expectations from you.
15:24I will leave the idea and leave it on you.
15:26You have a crisp, a mash.
15:29What do you want to do with it?
15:31Protein.
15:32Protein.
15:33What do you want to do with protein?
15:34A little flavor.
15:35A bomb.
15:36You can fry it in the bomb.
15:37You can fry it in the tempura batter.
15:41Then you can toss it in the glaze.
15:44Okay.
15:45What is the other idea?
15:46You have to put some of the flavor in some flavor.
15:51It's a little different flavor.
15:53You can add pumpkin seed in the pumpkin.
15:57Look.
15:58O, d balance.
15:59Peanuts.
16:00Yes, the creative thing is.
16:01What's your winner?
16:02Yes.
16:03You can add a little perfume.
16:04It's a very big one.
16:05Yes.
16:06How about the flowers?
16:07Yes.
16:08Any fruit.
16:09Yes, I can add them like bananas.
16:11Yes, you can add them like bananas before the earth.
16:12You can add them like bananas.
16:13It's bad things.
16:14It's bad things.
16:15It's bad things.
16:16Because you are not only you, you represent all of the women who are in the heart and in the heart and in the heart.
16:29But probably the world has not given you the opportunity.
16:33They will become a role model for everyone.
16:35Yes, Chef.
16:36What did we do?
16:37Rupali took the ketchup until it was made, so that it was marinated.
16:42Then we have marinated it again, because the chili flakes will show each other.
16:49If we have a pumpkin and cheese cake set with pumpkin and cheese cake,
16:55I have told you to take the ketchup first and take the ketchup out of it.
17:01And mix it with it in a mixer.
17:06And that's it, we have settled it.
17:12If I keep my eyes closed and taste it,
17:18then do I know that these are button nuts precious?
17:20No.
17:22I'll add some more pieces so that...
17:29Now, when we eat this vegetable or any vegetable raw,
17:33then it comes to the actual character.
17:36Now, this beautiful vegetable, which has a little sweetness of itself.
17:40Right?
17:42How can you enhance this?
17:44If you roast it, what will happen?
17:46It will increase the intensity.
17:48Maybe the time is just a little less.
17:52If you don't want to take my help,
17:55I think roasting will be a very good suggestion.
17:57Akeem, I'll show you.
17:58I'm sure you've thought through the dish,
18:00because ultimately,
18:01black apron, I don't wear it today.
18:02I don't wear it today.
18:03I don't wear it today.
18:04I don't wear it.
18:05Immunity pin is you.
18:06I don't have it.
18:07I don't have it.
18:08So, I'll give a suggestion.
18:09Yes, sir.
18:10The choice is yours.
18:11The execution is yours.
18:12And the victory is yours.
18:13Yes, sir.
18:14Thank you, sir.
18:15Thank you, sir.
18:39Hello, Ashmeet.
18:40Hello, Pradeep.
18:41I just want to be aware of you,
18:42because you haven't done it with prawns.
18:44Yes, sir.
18:45Prawns is seafood.
18:47Yes, sir.
18:48The seafood is 50-60% water.
18:51Yes, sir.
18:52So, it will be shrink.
18:54It will shrink.
18:55So, you want to make it cutlets or cutlets?
18:58Cutlets, sir.
18:59So, if you want to cutlets,
19:00then prawns should be binding.
19:01Yes, egg white.
19:03It will not bind with egg white.
19:05Or you chop many prawns.
19:08Chop it.
19:09Yes, sir.
19:10And then, you put some prawns on it.
19:11Yes, sir.
19:12And then, you put some prawns on it.
19:13Yes, sir.
19:14And then, you put some prawns on it.
19:15Yes, sir.
19:16And then, the egg and bread will help you.
19:18Yes, sir.
19:19But, make sure that it will shrink.
19:20Yes, sir.
19:21Yes, sir.
19:22Black garlic's sweetness,
19:24with black garlic's umami,
19:26Yes, sir.
19:27That's why you put the umami on it.
19:28Yes, sir.
19:29Right?
19:30Yes, sir.
19:31After configuring prawn heads,
19:34you are making black garlics in the first time.
19:36I don't know how much it will be proofing
19:38and how late it will be.
19:39So, the risk factor was a lot involved.
19:41Because after that,
19:42we have to do a second proof.
19:43We have to do a second proof.
19:54All right.
19:55MasterChef's jordi,
19:56in this challenge,
19:57it's been a hundred and sixty minutes,
19:59that's been one hour.
20:00After 40 minutes,
20:02two jordi will be safe from you.
20:04Let's go.
20:06Come on.
20:14I think a lot of people,
20:16but, the time,
20:17I'll do another 90-hook
20:18and then to a second,
20:19I'll try to do a other dip.
20:20Now, nobody wins.
20:21Nobody wins.
20:22Now,
20:23the biggest issue was
20:24that Black garlic sauce would make it.
20:26I never needed the dressing.
20:27I didn't need it.
20:28I couldn't put it in my mouth,
20:29as I did not know.
20:30What did I do?
20:31When I put the ribs in the oven,
20:32I remembered that I had a fork,
20:34but I don't have to put it in the fork,
20:35I never painted a fork.
20:36Once I went and I said it yes,
20:37then I couldn't remember that
20:38then I had a fork like Ciuru.
20:39It's not going to make it.
20:40It's not in its mouth.
20:41It's crispy, right?
20:42We are doing a little bit.
20:49I'm going to take a little bit of a stroke.
20:51I'm going to take a little bit.
20:54I'm going to give you a message to my mom.
20:56My mom told me to both of you,
20:58I feel very good.
21:02When you are in the master chef's session,
21:04you have to take your hands to your hands.
21:06You have to take your hands to the country.
21:08You have to take your prawns.
21:10Do you remember?
21:12Do you remember?
21:14Do you remember?
21:16I think that the whole Indian was flying.
21:18I remember when I saw it.
21:20I've never used to make a cow cake.
21:22I've never used to make a dessert.
21:24And that was a fish.
21:26I would like it to keep it.
21:30I don't know if it was a fish.
21:32It is just a fish.
21:33It is just a fish.
21:34I'm into the master chef's session.
21:39I was scared.
21:40You may have to find plating because you don't need to find plating.
21:43But you've also learned that.
21:44And you've got all of it.
21:48You have to get a spoon-tap.
21:50This is the result of your talent, your skill,
21:53not just exceptional, but excellent.
21:58You've noticed that you both have a question.
22:01You don't belong here.
22:03I don't think that you belong here.
22:05I don't think that you don't belong here.
22:07You've made food in your kitchen.
22:09You've made food in your kitchen.
22:11You've not made food in your master's chef.
22:12You've got to recognize your state.
22:16I don't know what will happen after this challenge.
22:18Just learn this and learn further.
22:20Okay?
22:21Yes.
22:22Your mother, thank you for our side.
22:29Dede, it's understood.
22:31I don't know how many prawns are,
22:32but I've seen them in a while.
22:34I've seen them in the past.
22:35But I've seen them in time.
22:36I've seen them in time.
22:37But my love has lost.
22:38But Dede said,
22:42that, that's what it is.
22:43I don't know.
22:45It will happen.
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 is going to be one number.
23:04Is it lucky or not?
23:06Anji, I'm not going to fight again.
23:08The prawn is going to be one number.
23:10What do you know? It's going to be bigger.
23:12I'll tell you something.
23:13If it doesn't happen, you have finished the roti challenge.
23:19And you came to the top 12?
23:22Yes, Chef.
23:23Immunity Pin Challenge.
23:24What did you say?
23:25I just came to my brother.
23:27No, Chef.
23:28We are also standing in the top 9.
23:30I'm not standing here.
23:32Literally, he made my dream.
23:34What happens?
23:35When my mother hurts,
23:37she doesn't know when she becomes a mother.
23:40Right.
23:43If you are here,
23:48you have taken a trip from two.
23:50You have taken a rope.
23:52Amit or Pravedi,
23:53the Amanita and the Virgin.
23:56That's a great deal.
23:58You are your mother.
24:00You have always been on your side.
24:04It's always a dream.
24:09It's not a tree, it's nowhere to go.
24:16In my heart, I can't see anything in my heart.
24:21My growth, my success, I can't see anything in my heart.
24:26I feel like I'm watching today in this kitchen
24:30that I'm standing here with their blessings.
24:35If we win or not, I'm very satisfied
24:39that we're standing here in such a small age.
24:42We can't do anything with everyone.
24:46God bless you.
24:47Thank you so much.
24:48Thank you so much.
24:56Time was going to have to be fried tiger prawns.
24:58The two sides were added to shining.
25:00The prawns added honey.
25:03Rupali?
25:04Yes, sir.
25:05Look, the prawns are very delicate.
25:08It's fast.
25:10Yes.
25:11Now, when you have more than 20 minutes,
25:14you've cooked it.
25:18Until it's served, it's tight.
25:21The prawns are always cooked in the last minute.
25:24This was your tip of the day.
25:29What is this?
25:30It's garlic and honey.
25:32We're making prawns.
25:34How are you going to use the grapefruit?
25:36Chutney.
25:37What is this?
25:38It's a good sauce.
25:39It's always the sauce.
25:40What is this?
25:41It's just the sauce.
25:42It's different.
25:43It's the sauce.
25:44That's the sauce.
25:45We're making it.
25:46This is the sauce.
25:48This is also the sauce.
25:49This is also the sauce.
25:50You're made this too.
25:51How are you doing?
25:52It's sweet.
25:53It's sweet.
25:54This is sweet.
25:55This is sweet.
25:56You'll go.
25:57Quickly.
25:58All the best.
25:59So we've cut it out by the nail.
26:01The shrimp is fried.
26:02Most fat.
26:03It's meat.
26:04It's meat.
26:05We've cut it out by the fish.
26:06I was going to go to the last class.
26:09I made a design like that.
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 can't even be 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, then I'll do stuff.
26:30I'd say that it's such an element that will add the whole dish.
26:33To make a healthy dish,
26:36you have to use the right ingredients.
26:38That's why we have used the Fortune Rice brand Health Oil today.
26:42There is a horizonol,
26:44which increases good cholesterol and bad cholesterol.
26:51If you talk about Rashmi Trabdiv,
26:53I feel like it's a little bit of a handicap,
26:55because the prawns have not used so much.
26:58I've lost 30 seconds from 25 to 30 seconds.
27:01Like Chef Kunal said,
27:03I went on the other side
27:04and I cooked it on the side.
27:06Now, the cooking of it,
27:07I've left all of it.
27:09We're also very focused on the plating.
27:12We have to give 10 minutes in the plating,
27:13so that if you don't have to be angry,
27:15then take the other plate and do it.
27:17Master Chef,
27:18you have the last five minutes.
27:25Black garlic is a very interesting element.
27:27So I put a compound so that I'll drip it.
27:30On our cheesecake.
27:32On our venue,
27:33our table is clean.
27:34Oh, wow.
27:35Master Chef's logo is also made.
27:39When you make a cheesecake,
27:41usually the cheesecake is grainy.
27:43So the cheesecake is so creamy and smooth.
27:45It doesn't come out every time.
27:45I hope that you didn't have a mistake.
27:47Yes, Chef.
27:48I hope that we will eat a lot.
27:50There are platings and plates.
27:52And they're getting up and coming out.
27:53I remember that you were thinking
27:55that we're going to eat so much.
27:57That's why I put a little plating
27:58on the plate.
27:59I'm doing that much so that
28:00I'm going to eat it in the back.
28:03Anshmeet, Prabhadeep,
28:04all these elements are done.
28:06Yes, Chef.
28:06You have tasted this food?
28:08This is not cut.
28:09It's different elements.
28:11Are they cooked in the cuttham?
28:12This is made prawn powder.
28:13You can add some seasoning in the prawn powder, some sweet and sweet, some of you can add it.
28:17Add chili powder.
28:18My name is just chili powder and prawn powder.
28:23What's the difference?
28:25How much is it?
28:26It's about 3 minutes.
28:27Okay, sure.
28:28Add the masala in it.
28:29We've added the ham chun and spices in it.
28:32We've added the masala in it.
28:34It's going to be good in Punjab.
28:37I've plated it quickly.
28:39Ramna Ji, Dipali Ji, you're working on a lot of speed.
28:42Give it to this.
28:43If you have a better plating with this, it will be for your benefit.
28:50This is a little bit less.
28:52Okay.
28:55Plate it later.
28:57What do you think of it?
28:58My mind was closed to it.
29:02What do you want to do with this?
29:03My challenge was to see the dish.
29:05How do you see the dish?
29:08Here.
29:10Rupali, Arshana, how many pools will you make?
29:13Two.
29:13Usually, the odd numbers are better.
29:16But you have to do it.
29:18Hurry up, because it's 2 minutes.
29:19Quick.
29:20We think that our plating will be good.
29:23But Arjinkia and Vikram Ji's plating is always good.
29:27It's a big risk.
29:28It's a big risk.
29:29It's been made, but how many seasons are together.
29:33We're going to be scared of this thing.
29:36I pray that my dish will be good today.
29:39I'm going to be saved today.
29:41Because tomorrow, I don't have to do that challenge.
29:43I don't have to take that pressure on the stage.
29:45I don't have to take that pressure on the stage.
29:46I don't have to take that pressure.
29:46Now, you're going to go back, Dipali Ji.
29:48Come on.
29:50It's only 30 seconds.
29:51Now, whoever you have to take the name of God,
29:54you're going to save God, because I'm already going with you.
29:57I don't have to take that pressure on the stage.
29:59I was so stressed, but I think that when I was plating on this plate,
30:02I had confidence that the dish is ready.
30:06This is the master chef's flair,
30:08which you can bring to your dinner table to your house.
30:12I tried to make the design of the pumpkin seat.
30:15It will be disturbed by the plating of the pumpkin seat.
30:18It will be disturbed by the plating.
30:20But the timer started there.
30:27Seven, six, five, four, three, two, and one.
30:37Time is finished.
30:38Back is finished.
30:41Now, it's time to know which two of you will go ahead.
30:49Time for tasting.
30:51And let's start with the last but not the least table.
30:54Come here, Jamna Ji Dipali Ji.
30:57Come here, Jamna Ji.
31:03So, today's my lucky dip challenge.
31:05I'm going to taste the first dish from Dipali Ji and Jamna Ji.
31:08What did you make, Jamna Ji?
31:09It's made pumpkin sauce.
31:12It's made a crisp of paneer.
31:14It's made a crisp of pumpkin cake.
31:18It's made a grapefruit salad.
31:20If you can see, this plating is very beautiful.
31:23How do you feel about eating?
31:25It's made a little bit of a spice.
31:27I'm going to taste it.
31:28I'm going to taste it.
31:29I'm going to taste it.
31:30I'm going to taste it.
31:31I'm going to taste it.
31:32I'm going to taste it plain milk.
31:34I'm going to taste it over to somebody,
31:35We get to taste it.
31:35Let's eat oil out.
31:36In 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.
31:57You just kept it on your side.
32:00If you involve that paneer somewhere,
32:04you can make a sandwich, stuffing, something else.
32:08You can keep it on your dish,
32:10and the dish has also given us the Bharapur Swad.
32:14Congratulations, very sweet dish.
32:19You are the first time, you have used black garlic.
32:23In other words, you have understood black garlic.
32:27The gravy is often made,
32:29but the salad is very interesting.
32:33I buy the point that the paneer is stuffed,
32:36so it adds a little value in the dish.
32:39But it's sweet.
32:43Avni Ji, Venu Ji, please take your dish.
32:51Our dish's name is Adrishtha.
32:53In Karnataka, we say it is Adrishtha.
32:57And in Malayalam, Adrishtha.
32:59It means that you have not used your immunity pen.
33:03It means that whatever it is, you will see.
33:07What are the elements of the dish?
33:09Chef, there is a crumble, pumpkin seeds and almond flour.
33:15Okay.
33:16And on the top of the dish we have set,
33:18it is pumpkin and paneer.
33:22Okay.
33:23Very nice.
33:24And on the top of the fruit,
33:25the caviar is made.
33:27I added the sauce on it too.
33:29That's a compound of black garlic.
33:32Glazed.
33:33I think for me,
33:50I have a butternut squash.
33:55Now I'm coming to understand.
33:57What about this?
33:58Okay.
33:59I can elevate it more.
34:00You have grapefruit.
34:02No citrus is working with pumpkin.
34:05It could be a level up.
34:07It's just about taking that risk and doing it well.
34:10Yes.
34:11But overall, I like the dish.
34:14It has three components of this.
34:15The sauce in it.
34:17The sauce in it.
34:18The sauce in it.
34:19It's a little salt.
34:20Works for me.
34:21The base, the crumble is fantastic.
34:23I'll taste the crumble and try it out with it.
34:25It's so tasty.
34:27My problem is that this dish's knowledge.
34:29Look at this.
34:30That's an apple.
34:31This is very hard.
34:35There should be a flow of dessert.
34:37The creaminess, as you have told, is not in it.
34:41Plus, how did you set this?
34:43If you did it, it will be more.
34:47The taste is good.
34:48The textures are off.
34:54Chandra Ji, bring the Preservation Preservation.
35:01My dish is called Five Besties.
35:06Because I got five different elements.
35:08I brought them in one plate.
35:11Nice.
35:21One second.
35:22Come close.
35:31Come close.
35:32Well, you have to touch another side, Shree.
35:35It's good.
35:36This is good, okay?
35:38This is good.
35:39How this is good, right?
35:41It's good.
35:42How did you feel it?
35:43I feel good.
35:44It's good.
35:45I feel good.
35:46You didn't taste the prawn until you say it.
35:48You taste the prawn.
35:49I feel good.
35:50You taste the prawn.
35:51I feel good.
35:52You taste the prawn.
35:53I feel good.
35:57If we can taste the prawns, we can taste it very much.
36:06All the best.
36:11Archana Ji, Rupali Ji, come.
36:18His name is Godwa, Kolumbi.
36:22We use pumpkin seeds,
36:24and we have made it.
36:27We have made it.
36:31We have made a Jenga.
36:33It has a little flavor.
36:35It has a little pumpkin seed.
36:38It has a little peanut.
36:40It has a little marinate.
36:45The pumpkin is made.
36:47It has a flavor.
36:50It has a salad.
36:53It has a little flavor.
36:56The salt is a sweet potato,
36:58the prawn is a sweet potato.
36:59The tomato sauce is made.
37:02It has not been used to it.
37:04No.
37:05Why?
37:06It has made two.
37:07One.
37:08You have made a salad.
37:09You have made a sweet potato.
37:10No.
37:11It has a sweet potato.
37:12It has a sweet potato.
37:13It has changed?
37:14Yes.
37:15You have made rice.
37:16You have made rice.
37:17You have made rice.
37:18It has buttered with butter and garlic.
37:22But if I see, Rupali Arsana Ji,
37:24this dish,
37:25your background,
37:26it is for me.
37:27I have come to MasterChef's kitchen in this season.
37:29For me,
37:30it's a great surprise.
37:31Because
37:32it's a great surprise.
37:33Because
37:34it's like any restaurant's dish.
37:38I don't have to eat it,
37:39but you have to accept your thoughts.
37:41Very nice.
37:42You have also used bread.
37:43You have also used bread.
37:44You have also used bread.
37:45You have also used a layer.
37:46You have also used a sandwich.
37:47You have also used prawns.
37:48You have also used prawns.
37:49What about?
37:50It's a very nice idea.
37:51Let's see the taste.
38:00Arsana Ji,
38:02the name dish is Marathi.
38:05The flavors
38:07are filled with the taste.
38:08Chet patta pan is 100%.
38:11The prawn cooking is a big.
38:13The biscuit is a crispy.
38:15Where did you learn this?
38:16What did you learn?
38:17When we were working there,
38:19my dad taught new things.
38:21I taught them.
38:22I used to ask a question.
38:23I used to make the restaurant,
38:25he used the wine,
38:26and he used to drink some wine.
38:27He used to drink wine.
38:28He used to drink wine.
38:29I used to drink wine.
38:30He used to drink wine.
38:31I used to drink wine.
38:33He used to drink wine.
38:34I used to drink wine.
38:35I used to drink food.
38:36And now,
38:37the food I like to eat.
38:38I used to drink food.
38:39In fact,
38:40I don't see anything.
38:41How much?
38:42What is the value of the food?
38:43Chef Ranveer generally has a fork and a fork.
38:46I don't know what it means.
38:48I think it's going to be a sweet dish.
38:50I think it will be a sweet dish.
39:02It will be nice if your apron won't change now.
39:05I think it will be nice if your apron won't change.
39:09It was one of those prawns that made your entry into the kitchen.
39:13And now this prawn is 10 times better.
39:21All the best.
39:27Anshmeet and Pradeep take your dish.
39:35The chef has made this recipe.
39:37We have named this recipe.
39:38The chef has made this recipe.
39:39The name is the Kattlamme.
39:42The chef has made a base of Lahori Kattlamme.
39:45We have made pumpkin seeds with pumpkin seeds.
39:48On top there is a black garlic and prawn.
39:51On top there is a butternut squash ketchup.
39:54And a pomelo, grapefruit and onion salad.
39:58The dust is the prawn's shell and heads.
40:01And we have given a fine soup.
40:02The lemur we have made a base.
40:03With the milk we have to d clutter.
40:04We have to put a bowl.
40:09It's a bit of a bit of a nice steak.
40:10You've got to get protein.
40:11From the milk we have to transfer it.
40:12You're going to make a potter.
40:13You can make the sauce.
40:14You can use some fresh Waar ii.
40:15I need to make a lot of那個 you.
40:16I have to take a piece of sauce and make some south.
40:17Like the potatoes.
40:18I have to place a dish that you have to take up to.
40:19You can make the sauce of fresh addition.
40:20You can makeOff the chicken.
40:21You can make the sauce of fresh fresh fruit from fresh Farad,
40:22You can make some fresh beans and then to make the sauce.
40:23You can Coronate the sauce.
40:25Oh my God.
40:27It is so delicious.
40:29So good.
40:31Thank you so much.
40:33Thank you so much.
40:35The prawn head
40:37that you have made.
40:39They have made the prawns.
40:41They haven't even seen the prawns.
40:43Wow.
40:45We made the chef.
40:47The chef has added a bit.
40:49Then we changed the prawn shell
40:51and made the prawns.
40:53Thank you so much.
40:55Black garlic and prawn kebab
40:57can go anywhere.
40:59I feel like it's the dish
41:01that is showing you.
41:03And what you're saying is it's different.
41:05It's different.
41:07It's different.
41:09It's different.
41:11It's different.
41:13It's different.
41:15It's different.
41:17It's different.
41:19It's different.
41:21It's different.
41:23And I love that.
41:25I love that you haven't left your Punjabi prawns.
41:29My son,
41:31I don't know how to speak Punjabi.
41:33But he gives 2-3 Punjabi emotions.
41:35Whenever I make some tasty,
41:37I ask how to make it.
41:39It's different.
41:41It's different.
41:43It's different.
41:45Thank you, sir.
41:47Thank you, sir.
41:49We love shrimp in Dubai restaurant.
41:51It's very warm.
41:53Because the Arabs love seafood.
41:55This is a dish to eat.
41:57This is the dish.
41:59You are taking pictures.
42:01We are taking your dishes.
42:09Our dish's name is Desi prawn Toast.
42:11There is a bread with black garlic.
42:13There is a rolls twist.
42:15This is a движ 주고,
42:17and we eat kangaroo,
42:19so you can eatkraun.
42:21I think it's a very well-balanced plate.
42:44I think it's a little bit off-center.
42:52The most exciting thing is the jelly.
42:59If you think about sandals, a normal mind tells you to give some starch and crisp.
43:07But you have thought that if you give a grapefruit salad, then what would you give?
43:13But the biggest thought you had was that crustacean oil,
43:17or the shell made oil and made mayonnaise.
43:21Oh my God!
43:23Very good. What a thought!
43:25What is this, Vikram?
43:43Every element stands out.
43:46The main meat is shrimp.
43:51Shrimp mousse.
43:52Unfortunately, it's the biggest part of this dish.
43:56I agree.
43:57I agree.
43:58I agree.
43:59I agree.
44:00I agree.
44:01I agree.
44:02I agree.
44:03I agree.
44:04I agree.
44:05I agree.
44:06I agree.
44:07I agree.
44:08I agree.
44:09I agree.
44:10I agree.
44:11Time for results.
44:15Big round of applause for Chef Ajay Chopra.
44:20All the best.
44:21Thank you, Chef.
44:22All the best.
44:23Thank you, Chef.
44:48Thank you, Chef.
44:49Thank you, Chef.
44:50And now we're coming to the main event today.
44:53We know that there are five five boats here.
44:58One one boat will be safe today.
45:02One boat will be safe today.
45:03We will join these four boats in week seven.
45:07While we are talking about more time,
45:10let us know that this boat is a boat.
45:13Anshmeet and Pradeep are you.
45:19You are, you are, you are the champion.
45:33Today, we are taking you on a recipe
45:37where there is a power-packed twist,
45:40taste, creativity and a power-packed twist.
45:43Because the work is alive.
45:45Hi, guys.
45:46Welcome to Everyday Tasty recipe by Viva.
45:48I'm Venu Sharma.
45:49This is my sister.
45:50My boss, Avani Sharma.
45:52In the kitchen, this is the recipe.
45:56Everything.
45:57Because she is my boss.
45:58Avani, what are we going to do today?
46:00Today, we are going to do veg rice noodles
46:03using my favourite sauces.
46:05Walked up by Viva.
46:07Green chili sauce, red chili sauce and soy sauce.
46:09To address it.
46:15First, we are going to heat the pan.
46:19With a little water,
46:21let's boil the noodles.
46:26Our noodles are already cooked.
46:28Now, we will strain it.
46:30Now, we will take another pan.
46:35A little salt.
46:36A little ginger garlic.
46:37A little ginger garlic.
46:39A little green chili.
46:41A little green chili.
46:42Cut the potatoes.
46:43We will stir fry it a little.
46:48Then, we will add veggies, carrots, bell peppers, cabbage.
46:52Now, we will add Walked up by Viva's green chili sauce.
46:59Now, you know.
47:00Walked up by Viva's green chili sauce.
47:03It's a little bit of zesty and full of flavours.
47:05It's a little tangy, spicy.
47:07It's a little bit of a dish.
47:08It's a little bit of a dish.
47:09It's a little bit of a dish.
47:10What a joke.
47:11And it's also very easy to use it.
47:16With a spring roll, dip and dunk.
47:20Fried rice, noodles, or stir-fried veggies.
47:24Just toss it in a bowl.
47:26For that fiery kick.
47:27Then, drizzle it a little bit on wraps or rolls.
47:30And take the spice level to the next level.
47:35With Walked up by Viva's green chili sauce,
47:37I will use every food.
47:43Now, we are going to add Walked up by Viva's soya drizzle.
47:50Now, let me tell you one thing.
47:52Walked up by Viva's soya drizzle is a simple secret.
47:57It makes the taste instantly better.
48:01It's a quick stir-fries.
48:03Fried rice or chomil.
48:04It's your favorite protein marinated.
48:07It's a perfect fit.
48:11Just add a little bit.
48:13And give it a solid umami punch.
48:17Now, I'm impressed.
48:20With noodles, fried rice or sautéed veggies,
48:23splash a little bit for that classification flavor.
48:26With garlic, ginger and Viva's green chili sauce,
48:29mix with paneer, tofu or chicken marinated.
48:34With lemon juice, honey and chili flakes,
48:37make a quick dip or salad dressing ready.
48:40Or then wrap, rice balls and stir-fried rice,
48:44drizzle for that instant umami hit.
48:49Now, we're going to use Walked up by Viva's red chili sauce.
48:56Walked up by Viva's red chili sauce,
48:58means proper, thick and full-flavored.
49:01It gives an instant spicy kick.
49:04The taste is intense and the color is vibrant.
49:10Now, use this super easy.
49:12With momos, spring rolls, fries, pakoras or samosas, dip.
49:17Dip in noodles, fried rice or stiff-fried veggies.
49:20Just toss a little bit for that spicy punch.
49:24Or then add sandwiches, rolls, wraps,
49:26spread it.
49:27And make the taste more zesty.
49:32Now, we're going to add
49:34Walked up by Viva's chili vinegar.
49:37We're going to add only half a tablespoon.
49:43Walked up by Viva's chili vinegar sauce
49:45With green chili taste,
49:47It's refreshing and fiery.
49:50It means,
49:51It will instantly elevate each dish.
49:54With green chili's kick and vinegar,
49:57It makes it more than irresistible.
50:03Drizzle on the stir-fries,
50:04Marinate a little punchy,
50:06Or twist your dips.
50:09Honestly,
50:10This sauce is a must-have.
50:13And the best part of this sauce is
50:17Zero trans fat.
50:19No added MSG.
50:21And also,
50:22There are no artificial flavors.
50:24Simple and full-on flavors.
50:29Now, our veggies are cooked.
50:32Now, we're going to add our noodles.
50:37We're going to add pepper and salt.
50:41Nice and fresh onions.
50:44And now, we're going to go to the plating.
50:46And we're going to garnish the spring onions.
50:54This is our recipe.
50:57And besides making cheese,
50:59It's just not just tastes of the emotion.
51:00Sometimes it's sweet,
51:01Sometimes it's spicy,
51:02Sometimes it's tangy.
51:03It's our relationship
51:04It's all about our relationship.
51:06And as they say,
51:08the success of the work is alive.
51:18According to international fine dining restaurants,
51:22there is a joy of their happiness.
51:26We will replicate an iconic dish of an iconic chef.
51:30Oh!
51:33The two of us are cooking,
51:35but we can't see one another.
51:38Look at the recipe of blue pea gel,
51:40and tell me.
51:41Okay.
51:42We can't see the dishes of one another.
51:45We can only communicate with us.
51:48You can tell one recipe.
51:50You can tell two of them.
51:51Why do you tell two of them?
51:53I'm telling two of them.
51:54I'm telling you.
52:00I'm telling three of them.
52:01I'm telling them."
52:02This is something I've ever had than a rakaman do with the
52:03game in my rebooting devoir proclaims and
52:06I hate・・・
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