- 13 hours ago
MasterChef India 4 17th February 2026
Category
😹
FunTranscript
00:24A.W.L. Ltd. Mr. Anshu Malik
00:30A.W.L. Ltd. Mr. Anshu Malik
01:14A.W.L. Ltd. Mr. Anshu Malik
01:29A.W.L. Ltd. Mr. Anshu Malik
02:20Very nice.
02:21Very nice.
02:22This project has started in 2016.
02:23This project has expanded its footprint.
02:29Now, this is 14 states.
02:3237 sites.
02:343300 towns.
02:36And 750,000,000 homes.
02:38Wow.
02:40What an initiative.
02:42In this project,
02:42this has caused a positive impact.
02:51Beautiful.
02:52Today,
02:533,000,000 such as 5 years,
02:5710,000,000 adults,
02:581,200,000
02:59adults and girls
03:01and 4,000,000 of the age
03:03of reproductive age
03:04people have been able to benefit from this.
03:10Very nice.
03:10This whole initiative is a backbone of the Supotion Sanginis.
03:15Our village volunteers and real change makers,
03:18who join the beneficiaries and give them knowledge of health and nutrition.
03:25If you are willing to call them the Supotion Sanginis,
03:30please welcome the three of our Supotion Sanginis.
03:52Hrshita, Pooja and Gun.
03:56Supotion Sanginis is a beautiful and inspiring initiative.
04:01So, tell us how to educate people to become healthy.
04:05We work in the Grammin area.
04:08Our children from zero to five years of age,
04:11more than 11 years of age,
04:13will increase their chances in KuPotion.
04:15Because they don't have to be aware of them.
04:18And we start with KuPotion.
04:20We don't tell them what to eat or what to eat.
04:23We show them proper food,
04:25place their home,
04:25tell them what their value is.
04:28And after understanding,
04:29they also have to use them.
04:31After this, we work in KuPotion and Anime.
04:33We work in Kishori's 11 to 19 years of age,
04:36which is why we take care of the enemy.
04:39Our goal is to keep them aware of their knowledge.
04:42We take a proper food,
04:44such as Sat-Turangi food,
04:46which is called Rambo Diet.
04:48We have seeds,
04:49and rice,
04:50and rice,
04:52and rice.
04:52We have protein,
04:54and rice,
04:56which is carbohydrate.
04:56and green,
04:59which has a fiber,
05:00like the dense rose,
05:02and our dry diet is also red.
05:05This is Rambo Diet.
05:06I've heard,
05:07as much as you will find,
05:09in your own different colors,
05:10you will find a different way of the potions.
05:12Yes, sir.
05:13Very great.
05:14Very great.
05:15Very, very good.
05:16Very, very good.
05:17You have seen this kitchen.
05:19This kitchen has been a great delight.
05:22Thank you, sir.
05:23Come here,
05:24Harshita, Pooja,
05:26and Gunn.
05:29So, let's go.
05:30Today's challenge is very simple.
05:34There are four mystery boxes in your face.
05:37How did you look at this mystery box?
05:40This is a seven-year-old.
05:42It's a twist.
05:44It's a twist.
05:45It's all about talking in your mind.
05:46First of all,
05:48this mystery box is a mystery box.
05:51Fiber.
05:53And in this mystery box,
05:55there are fiber-rich ingredients.
06:02These.
06:03Oh.
06:05Raspberries,
06:06guava,
06:07oats,
06:08kidney beans,
06:09harimung dal,
06:10and pearl balai.
06:11These six ingredients,
06:12especially for you,
06:14which are naturally more fiber.
06:19Can we open the next mystery box?
06:49Yes,
06:50how do we make a dish?
06:51How do we make a dish?
06:53It's a twist.
06:54This is a new twist.
06:55So,
06:57cooking time will start with fiber mystery box.
06:59After 15 minutes,
07:02we will open the iron mystery box.
07:05After 15 minutes,
07:06we will open the protein mystery box.
07:08And for 45 minutes into cooking,
07:11we will open the calcium-rich ingredients mystery box.
07:18In boxes,
07:19you have to use a little bit of a ingredient in your cooking.
07:23In boxes,
07:24like this,
07:26you will add ingredients,
07:28you will add ingredients,
07:29which you will include in your cooking.
07:36This is our mystery box challenge.
07:39This is the most unique thing.
07:41This is the most unique thing to your quick thinking.
07:44Which is very important in the kitchen.
07:48And this is the most unique thing.
07:50And the biggest thing is that
07:51today,
07:52in this mystery box challenge,
07:54the word the best dish will be made by the best dish.
07:59In that place,
08:01will be in the semi-finale.
08:05It will be the ticket to the semi-finale.
08:09We are so excited that today we have to do our best.
08:15We have to sit there on the sofa.
08:17We don't have to do cooking.
08:19We will get a seat in the semi-finale.
08:21And we will get out of this elimination.
08:22However, you are eight boys.
08:26But you have eight boys from eight boys.
08:27We have a special guest.
08:30Avni and Venu.
08:32Because they have a great advantage of the last challenge.
08:37Your advantage is that you don't have to wait to open the mystery box.
08:43Wow.
08:45That's a great advantage.
08:46What is the mystery box?
08:49This will get started before you.
08:54I am happy that this mystery box is not for us today.
08:59Now, Venu Avni, you will come to us.
09:02And the rest of the boxes will go back.
09:05Anju, Manju.
09:07These are your iron rich ingredients.
09:20And these are your protein-rich ingredients.
09:35These are your calcium-rich ingredients.
09:55Now, let's go back.
09:56And the rest of the boxes, you are back in the game.
09:59Go back.
10:00Go back.
10:00Go back.
10:03Go back.
10:04Go back.
10:05For this challenge, we will get 90 minutes.
10:08MasterChef's World Class Pantry will be closed.
10:11MasterChef's World Class Pantry in Viba's Special Zone will find a wide range of super tasty ketchups.
10:16variety of creamy mayonnaise, dressings, sauces, spreads
10:20or walk-talk instant noodles and Chinese sauces
10:22because the fruit of the work is alive.
10:26In the IKEA zone, you will get
10:28all the beautiful plates and bowls
10:30and here you will get cast iron pans,
10:32premium non-stick cookware,
10:34stainless steel cookers and kardai.
10:36You will get Fortune's rack
10:37Fortune Chucky Freshata,
10:39Suji, Meida, Fortune Soebin Oil,
10:41Fortune Mustard Oil and more.
10:45And for your cooking stations,
10:47bold and luxurious look,
10:48you will get a multi-purpose,
10:50spacious and durable sinks
10:51and touchless technology and multi-spray options
10:54with innovative faucets.
10:58Catch-sales is all about eating.
11:01Catch-sales and spices rack
11:02will get catch-sales and catch-sales
11:04and catch-sales and pink rock salt.
11:08And you will power the electronic appliances
11:10to your kitchen.
11:11Vijay Sales.
11:12Vijay Sales's zone,
11:13you will get durable refrigerators,
11:15mixer grinders,
11:17quality air fryers,
11:18hand blenders
11:18and also very much.
11:22Switch's ready-to-cook frozen snack section
11:24you will get quality samosa sheets,
11:26spring roll sheets,
11:28delicious puff paratha,
11:29puff pastry sheets,
11:30crispy threads,
11:31tasty kunafa dough
11:32and also very much.
11:36You will make your kitchen hygienic
11:37and maintenance friendly
11:38with Spectra Quartz surfaces.
11:41Crafted with Italian technology,
11:42experience the MasterChef feel
11:44with these luxurious stone surfaces.
11:48And your time starts in
11:50Get Set Healthy!
12:24Get Set Healthy!
12:24It's going to open the mystery box in 15-15 minutes.
12:26But it's blanked so that there's nothing to do with it.
12:30The mystery box has been chosen from the fiber mystery box.
12:32We're ready for a little bit.
12:34Chew, idiopperm, let's see what we'll get with it.
12:43We'll get the whole 90 minutes with the box reveal.
12:46So, I have to use this advantage to the fullest.
12:49I've got fiber, mum dal and raspberries.
12:53From iron, garlic.
12:55From calcium, orange.
12:57And from protein, assorted mushrooms.
13:02We're going to make quick appetizers today.
13:07Aouni and Venu have the advantage of the way.
13:09They have time.
13:12They have all ingredients and the road.
13:14We'll take 5-10 elements to the plate.
13:17Now, we're going to get a little back.
13:18But we'll keep our sweet potatoes together in the final race.
13:33We can't risk this.
13:35We'll start to get savory from now.
13:37Or, we'll start to get sweet from now.
13:40So, we take both of them together with raspberry and barley.
13:44I boiled the barley and cut the raspberry as well.
13:52When your cookware is brilliant,
13:55your cooking results are guaranteed to be brilliant.
13:59And IKEA ensures that your dish is brilliant.
14:06Whenever we give all the elements to think about a dish,
14:10it's always so difficult to think about what to do.
14:13But now, we don't know what's going to happen.
14:17And today, our dish has to be stopped,
14:20because we are going to reach the 7th finals.
14:26We have brought oats and raspberry.
14:30So, we're going to make a crumble for oats.
14:33Because if something is sweet,
14:35we can do our work.
14:39We can do this too.
14:40This is what we're doing,
14:40and what we're getting, we can't get it.
14:42So, this is very difficult.
14:47First, we got a fiber mystery box.
14:49We have two things that we're happy with.
14:51Oats and barley.
14:53Now, we're bakers.
14:54So, we think that we can make bread
14:56that we can make bread,
14:56which can be used later.
14:59Oats, barley and honey.
15:00We've started to make bread
15:02because it's time too much.
15:06Because we have to use one thing in the first box.
15:09So, we had to take oats,
15:10but we have to understand what to do.
15:14So, we have to boil the oats.
15:15we have to boil the oats.
15:20Wait,
15:27we have to boil the oats.
15:45We have chosen mushroom.
15:46I use a dry element like mushroom.
15:49It's a mushroom, palak, pepper dry.
15:52This is a starter.
15:53It's a side element.
15:54Side element.
15:55The main element is that in Karnataka,
15:57I have a chaat, a girmit bheel.
16:01So, I have a girmit masala.
16:05You're making a girmit masala?
16:06It's a cutlet.
16:07You're making a cutlet?
16:08Yes, a girmit masala.
16:10There was a good thing.
16:12The first one was Sapna Bitiya.
16:13Yes.
16:15Now, Venu Ji's dream.
16:17Yes.
16:17The question is that if you are a winner,
16:19you get a trophy.
16:21Where will the trophy be?
16:22Are you in the house or your sister?
16:24I guess, your sister.
16:26Anyway, it doesn't matter.
16:27I have no difference in where we go.
16:30If we come, it's the difference.
16:32Very nice.
16:37It's gone.
16:39I had no flavoring at the bottom of the barrel.
16:42I have no flavoring at the bottom of the barrel.
16:44Because I feel like something has come.
16:47I have made some spicy, sweet-ish, so it doesn't match.
16:51So, there will be problems.
16:52MasterChef, you have finished your first 15 minutes.
16:56This is your next mystery box.
16:58There are iron-rich ingredients.
17:01There are dark chocolate, liver, spinach, badam, black beans and prunes.
17:17In iron-rich ingredients, we have put prunes in the box.
17:20Dadi, they have prunes in a lot of times.
17:22And today, they are made very big.
17:24They are made with chutney.
17:24They are made with chutney.
17:26They are made with sauce.
17:27So, we started it.
17:30There is also chocolate.
17:31There are almonds.
17:32There are almonds too.
17:33So, we thought that this will go with our sweet-ish.
17:36We will make chocolate before it.
17:38We will make chocolate before it.
17:38We will make ganache before it.
17:42We will make ganache.
17:43The mystery box of iron-rich ingredients, we chose all the mystery box of iron-rich ingredients.
17:47We both chose the pearl-rich ingredients.
17:48The pearl-rich ingredients are combined with pearl-rich ingredients.
17:50We will know what protein will get in the future.
18:02What are you doing?
18:03They are making compote.
18:05Jai Jagannath.
18:06Jai Jagannath.
18:07Jai Jagannath.
18:08What are you thinking about now?
18:09We are thinking that if we have to make a cake in the middle, we will make a cake.
18:16And if we don't get the cake, we will make a cake.
18:20We will make a cake.
18:21If we don't get the cake, we will convert it in ice cream.
18:27Today, I feel like for half an hour, you are in the middle of the day.
18:33Yes.
18:35Because after half an hour, you will open a box of protein.
18:37Yes.
18:38And if you don't like it in your mind, then you can't get the ticket to the next week.
18:43You can't get the ticket to the next week.
18:46It's time to think about Land B.
18:50All the best.
18:51Thank you, chef.
18:53Thank you, chef.
18:56Thank you, chef.
18:59Thank you, chef.
19:10Thank you, chef.
19:11You can't get the two boxes open.
19:13We are not going to support the pantry.
19:15We are making some ingredients from this.
19:17We are waiting for the protein.
19:20If you like anything, then what do you want?
19:23You can get mushrooms, chicken, prawns.
19:26You can get anything.
19:27I have a way to do it.
19:28Do it like this.
19:30Do it like this.
19:30Do it like this.
19:31Say, hey, mystery box.
19:32Hey, mystery box.
19:33We are fine.
19:34We are fine with Simran and Humanshiy.
19:36We are fine with Master Chef.
19:37We are fine with Master Chef.
19:39Well, we will fine with the next mystery box.
19:40Leave it in the next mystery box.
19:42Yeah, leave it in the next mystery box.
19:43Leave it in the next mystery box.
19:43Yeah, not what you say.
19:46Okay.
19:56I thought that in our risotto,
19:58the palak will go easily.
20:00The almonds can go anywhere.
20:02So we're still going a little bit safe.
20:04The palak has blanched it from one side.
20:06It's been a half hour,
20:07and now it's about to open the protein mystery box.
20:12The protein will be able to go to the main course,
20:15or go to the starter,
20:16or go to the desert.
20:18I'm afraid that there will be any protein in the mutton.
20:22Because the mutton can't cook.
20:24It's a low duration,
20:24and we're making the elements of the dish.
20:29Wow!
20:31There are brown eggs,
20:33country chicken,
20:34salmon,
20:35assorted mushrooms,
20:37tofu,
20:37duck breast,
20:38and soya chunks.
20:40Now it's about 1 hour.
20:43It's about 1 hour.
20:44It's about 1 hour.
20:45It's about 1 hour.
20:46It's about 1 hour.
20:47But it's about 1 hour.
20:47Salmon,
20:48fish,
20:48assam,
20:49and idiopam.
20:51So today,
20:52we thought that fish will grill.
20:54really do it.
20:57There's no structure in the dish.
21:00Now,
21:00when the protein comes,
21:01we can finally build a dish.
21:04We can build something.
21:12Today's challenge is that,
21:13when you started,
21:15you're going from one thought.
21:17If you end this dish,
21:18you won't know this.
21:21I think the mid-challenge,
21:22we're opening a mystery box together.
21:24It will also unlock their creativity.
21:26Absolutely.
21:26I want to see,
21:27which duck breast is used.
21:30Because duck breast is very tricky.
21:32I thought,
21:33I want to take a risk today.
21:35I want to take a duck.
21:36Because I want to prove today
21:38that I can go to the semi-final.
21:42Salt.
21:43Salt.
21:45Massaged.
21:45Duck breast.
21:47So,
21:47our direction has changed.
21:49Our protein has changed.
21:50We've made the risotto.
21:51And we've marinated the duck
21:53so that it has a slimy shine.
21:55Saishri Ji,
21:56Chandna Ji.
21:57What is it?
21:58We're using duck breast.
21:59We're making the first time.
22:01We're making the first time.
22:03Why are we making the risk?
22:04You know,
22:05duck is not like chicken.
22:06If you've overcooked it,
22:08it's very rubbery.
22:10It's dry and dry.
22:11If you make the duck breast,
22:14it's scoring on the skin.
22:16The skin on the surface
22:17of the skin.
22:19When you put it in the pan,
22:22it's going to curl up.
22:23It's going to be lightly pressed.
22:24Yes.
22:25And when it comes to the fat,
22:27you can add some herb
22:29or seasoning.
22:31If you know,
22:32if it's powdered seasoning,
22:33it's going to be done.
22:33And add that fat
22:34on top of the surface.
22:37So,
22:39the fat will not come into it.
22:41But,
22:42with the duck,
22:43there's a fruity flavor.
22:44It's going to be very good.
22:45Exactly.
22:46I thought,
22:46if something is good
22:47in the other box,
22:49my sauce will be good.
22:52So,
22:52this was your tip of the day.
22:54Thank you, Chef.
22:55Thank you, Chef.
23:14Put it in the hot water.
23:16I said,
23:17clearly,
23:18I said,
23:18I said,
23:20yes,
23:21I forgot.
23:22I took the duck fat,
23:23take it.
23:24The duck breast,
23:25it's grilled.
23:27The duck breast,
23:28I made the sauce,
23:28I made the duck.
23:29It's possible that
23:30there's a citrus fruit in calcium.
23:32I hope,
23:33there's a salad
23:33in waiting.
23:35A little bit,
23:35you'll have 50 mint.
23:38I'm going to open the calcium box.
23:41I'm scared.
23:42We've made so many things
23:44that we've made.
23:45The thing that we've made
23:46will match with it.
23:47What will that match?
23:48This is your calcium box.
23:51There's a dried anjeet,
23:54sesame seeds,
23:56almond milk,
23:57parmesan cheese,
23:58Greek yogurt
23:59and oranges.
24:01I was the most happiest person
24:03on this planet at that point.
24:04I got orange.
24:06Now I'm like,
24:08fix me.
24:08My dhalia is ready.
24:09My puree is ready.
24:10My protein is ready.
24:11I want to add the whole dish
24:13to a sausage.
24:14That's the orange sauce.
24:15We're seeing an orange
24:16that we have to add
24:19We're making our dad's recipe
24:21and we're making our bread.
24:23If we get another element
24:24then we'll add it.
24:26We've seen that
24:27in this fourth box
24:28we're getting fig.
24:29We thought
24:31we're making the ice cream.
24:33We were preparing the cake
24:36and I was preparing the ice cream.
24:38I wanted to prepare the ice cream
24:39because it's time to bake
24:40and set it all.
24:42We'll add the orange juice
24:43to make the juice
24:44and the other juice.
24:46Look, the pulp
24:47is separate.
24:48separate.
24:49Separate.
24:58Separate.
24:59In the semi-finale,
25:01you have to select
25:02direct.
25:03You have to jump.
25:04So, I think
25:05it's high time
25:06that we all
25:07make our socks
25:08and make sure
25:10that we have to win.
25:19Dotsie, Archan camelopali.
25:20Dotsie, Archan такой.
25:22Are you ready for the semi-final ticket?
25:24Yes, they're ready.
25:25And also,
25:26the food and nutrition
25:28is a great chance.
25:29When you're making food
25:30the most important
25:32people say
25:33that you should feel nutritious
25:34and you should feel
25:35fresh and fresh.
25:36When you go to the grameen area, where you have a shishu or a gharwati-mahilai,
25:45what do you suggest in the grameen area where you don't have a city like this?
25:50Sir, we don't know about it.
25:53Locally, what is it called Ragi?
25:58We all know that it can only be made roti.
26:02But we can make a horse and a horse.
26:05We can make interesting things.
26:07We will tell you what you have in your home.
26:10We will know how to make them and how to give them a presentation.
26:15If we present, we will track them and see them.
26:19Children and pregnant women teach them well in pregnancy.
26:24Let's show them.
26:29All the best.
26:33MasterChef, if you want a semi-finale ticket,
26:37just 15 minutes.
26:51MasterChef is running away from the masterchef feature.
26:53I run away from the masterchef feature.
26:55I run away from the express train.
26:57I don't know how to run away from the masterchef feature.
27:08I think the biggest problem in Hindustan is that you have to deal with iron deficiencies.
27:15How do you deal with iron deficiencies?
27:19I don't know how to run away from the masterchef feature.
27:20To get married from the masterchef feature,
27:23I think the mother is born and will be born.
27:25The mother will be born and will be born.
27:27We are born with iron and calcium.
27:32We will give them the first number of iron and calcium.
27:33First, we will give them the best of eating.
27:35Yes, we are able to eat food.
27:37The house and the kitchen gardener are going to be very good.
27:42The way the seeds are dried up with the hands of women,
27:45the people don't understand.
27:47The seeds are the need for the seeds.
27:49And the seeds are the need for the seeds.
27:52I have realized that.
27:53So the seeds are the need for the dish and will be safe.
27:55Yes, we will.
27:55All the best.
27:56Thank you sir.
28:09What we have started with the chicken paste is going to strain it.
28:12And I am straining it.
28:13It's not going to happen.
28:14I am going to do it.
28:16And after that, it has got so many paste.
28:20Now I am going to make noodles with one chicken.
28:23I am going to make noodles with one chicken.
28:25Then I am going to make noodles.
28:26But it has more effort.
28:29And it has strained it.
28:31So the amount it is coming out.
28:32Then I said to try it with this, because the time is very low.
28:37Then we filled the chicken with two clink flim and put it in the steamer.
28:42And within five minutes it was cooked.
28:54Last five minutes, guys.
29:03I think that if your cake didn't go out of deep freezer,
29:07then it won't be a place of frosting on the cake.
29:10And your cake will be filled and filled with the ticket.
29:24This is the main course, the starter, the desert.
29:28Main course is right.
29:29Let's see, let's finish the main course.
29:32This is the main course?
29:33Yes.
29:35Main course is right.
29:36Main course is a little big.
29:38It's a little big portion.
29:40This is the starter portion.
29:41It's a big portion.
29:43Listen to Rupali.
29:44What are you saying?
29:45I don't listen to him. I've never heard of him.
29:47What are you saying?
29:48I said I wanted to make it a little bigger, so...
29:51Take another plate.
29:53Then he's called the appetizer.
29:55It's a little bigger, so it's a little better.
29:57Try it.
29:58Let's start.
29:58Good, Chef Ranveer.
30:00Every time, when there's a problem,
30:02we tell them and we follow them.
30:06And we understand everything well.
30:15Ten.
30:18Nine.
30:20Eight.
30:23Seven.
30:25Six.
30:28Five.
30:29Five.
30:30Four.
30:32Three.
30:36Two.
30:40And one.
30:41That's it.
30:42Time is finished.
30:43Back is finished.
30:44Three.
30:50Two.
30:52Two.
30:55That's it.
30:56Time is finished.
30:57And we know that today's semi-finale ticket comes from the name of which one.
31:01Aha!
31:02Let's do the tasting.
31:03Anju ji, Manju ji, let's take your dish.
31:09Anju ji, Manju ji, what's your name?
31:12Kushiyao Kidawat.
31:13So, what's the cake? What's the flavor of this cake?
31:16It's the flavor of coconut and orange.
31:18I liked it very well.
31:20The cake is behind it.
31:21The cake is a rungoli type, like Odisha.
31:23When you travel to the house, the artwork.
31:25Now it's very much love.
31:28The execution of it, I didn't feel whole hearted.
31:34The eyes are on the cake.
31:37The cake has no finishing.
31:39Yeah, quickly.
31:41You can soak it, glaze it on the chocolate.
31:44You can put it on the rack and put it on the top.
31:47It's very important.
31:48It's such a beautiful painting.
31:51It's not a proper frame, it's not a lighting.
31:53You can see, it doesn't look like Anju Manju ji's plate.
31:58But let's see how it smells like it.
32:07The cake is delicious.
32:09The cake is also delicious.
32:11The cake is also delicious.
32:13The cake is also delicious.
32:16The cake is also delicious.
32:17The cake is very soft.
32:18The orange flavor is in it.
32:20The ice cream is very balanced.
32:22The raspberry sauce is in it.
32:24It's a raspberry sauce.
32:25It's very sweet.
32:26It's very sweet.
32:27You need a pinch of sourness.
32:30You need a pinch of sourness.
32:32You need a pinch of sourness.
32:33You need a pinch of sourness.
32:34And you don't add a pinch of sourness.
32:35It's just from sourness.
32:36It's very sweet.
32:37Very good.
32:38Second presentation is weekend.
32:40Also, this plate's color.
32:42This dish is a little bit.
32:47Archana Rupali ji, took your dish.
32:53Can you tell us what you've made?
32:55We've made a barley-a-dhi-appam.
32:58Very good.
32:59And we've made an orange rassam with it.
33:02And we've grilled the fish.
33:04And we've made it with a crispy garlic.
33:05And we've made it with a crispy garlic.
33:08So, our dish's name is Rass Bandhan.
33:11It means that the rassam and everything.
33:14It's not Rass Bandhan.
33:15Very nice.
33:15What a big name is Rass Bandhan.
33:17So, first of all, do a dish taste.
33:19How does salmon taste it?
33:21Salmon taste it with the skin.
33:24After it marinate it.
33:25In high flame, add some oil and butter.
33:29We've made it with the skin.
33:33It's crispy on high flame.
33:34Skin side down.
33:36And press it?
33:37Yes, press it.
33:38And until it's soft, it's white.
33:42The salmon fish taste it.
33:44After it's different.
33:46Then turn it on.
33:48Then put it on.
33:49Then put it on.
33:49So proud.
33:50Rassan, I'm so proud of you.
33:53And I'm waiting for what day it will come.
33:56When you're making food on TV, you'll understand everything.
33:59And I can give you this thing.
34:01No one will forget your dish.
34:03Very good.
34:04Now, the perfection that you've said,
34:06if it goes on to this plate, it'll be fun.
34:08I think it's a very well-presented dish,
34:11I mean, it's a very well-presented dish.
34:12But I really like that you've been so bold,
34:16starting from the first dishes you've made.
34:18My heart was also very big.
34:20But here it's very good.
34:22Very good.
34:34All capital letters.
34:37Delicious.
34:38Delicious.
34:41It's good.
34:41It's good that you've got to get your heart,
34:43and my heart has broken my heart.
34:44I've told the fish about the crispiness.
34:48It's a new texture.
34:50The noodles are perfectly cooked.
34:52So delicious.
34:53But the star of the game,
34:55it's a rassan.
34:56Rassan.
34:57So good.
35:01Look, it's a good flavor.
35:03It's a good flavor with salmon.
35:04I was checking the center of salmon inside.
35:07It's very juicy.
35:08It's perfectly cooked.
35:10It's a very tasty dish.
35:13It's full of portions.
35:15It's one of the strongest dishes.
35:17It's a strong presentation.
35:19I've told you only one thing.
35:20If it's a rassan,
35:22you should have to eat a lot on the plate,
35:25it's a rassan.
35:26Today's rassan can eat less elements
35:28with less food.
35:30And after that,
35:31I thought it was good that
35:32you've also got to eat in Ayurveda's challenge.
35:34And today's also got to eat in Supotion's challenge.
35:36I mean, it's not a question
35:38that rassan can eat healthy and tasty.
35:59I'm going to eat healthy and tasty.
36:01God bless.
36:05And now let's call the Vijayta Jori,
36:07which was a very rich advantage of today's challenge.
36:10Let's start cooking with all the ingredients.
36:11Let's start cooking with all the ingredients.
36:13Avni Venu Ji.
36:17The dish's name is Beyond Border.
36:20Beyond Border?
36:21Beyond Border?
36:30The dish's name is Beyond Border.
36:36What is the dish?
36:37The dish's name is Beyond Border.
36:42I fry it.
36:43It was good.
36:44And it was overcoat it.
36:46Yes.
36:46In it?
36:47In it.
36:48In it, there's a whole moong.
36:49Moong and girmit masala.
36:53Spinach and mushroom is fantastic.
36:56Brilliant.
36:57In this, I ate a bite, it was a good taste.
37:00But there's a very powdery feel in it.
37:04The sauce is also very good.
37:05If I dunk the sauce properly, then it goes on.
37:10On its own, it's very prominent in my mind.
37:15Your dish is very strong in the flavors.
37:18In the textures, there's a little weakness.
37:21Anshmeet Prabhadeep, come on.
37:27Chef, this recipe is called Something Fishy.
37:32Something is definitely fishy.
37:34This is the name of the chair dish.
37:35I can't help.
37:37I would like to request it to you.
37:39It's been done.
37:41It's been done.
37:42It's been done.
37:43It's been done for a long time.
37:43The program is closed,
37:44It's been done for a long time.
37:59The dish is not bad.
38:01But the dish is also found out there.
38:02Look at this dish, it's cold, it's not fun.
38:07Mayfuz and Yasmin take your plate.
38:17This dish is called Forest and Feather.
38:20This is inspired by hunting in the tribal community.
38:23How is this sauce made?
38:24It's a duck.
38:25In the duck, I have made a pan sauce.
38:29It's a reduction?
38:30Yes.
38:30What is this?
38:32It's a potato.
38:34We have grilled it in the duck fat and made the foam.
38:52In my mouth, you have made the sauce and the duck and the duck.
38:57You have made the foam with this sauce and the duck.
38:58You have made the sauce and the duck's fat.
39:00Yasmin, if this dish is on Friday, you are going to go home.
39:06This is your weakest dish.
39:10Come here, you are taking the dish.
39:12Come here, you have taken your dish.
39:19Let's take your dish.
39:19Our dish's name is Sunday Orange Chicken.
39:21It has a different elements.
39:24It's a salad.
39:26It's a guava and orange.
39:29And the chicken is also chimichurri and orange.
39:33It's a glaze.
39:34It's a sauce and onion sauce.
39:38It's a crispy chicken.
39:40Yes, chicken skin.
39:41It's a glaze.
39:42It's a glaze.
39:43And it's an olive oil.
39:45I think you wanted to achieve a rustic brunch meets comfort look.
39:50If you talk about the presentation, the plate could have been constructed better.
39:54I don't know.
39:55It's a very flat negative area.
39:58The dark spaces attract.
40:00The plate becomes very necessary to fill it.
40:11The sauce is?
40:13That is onion and prune sauce.
40:15So prune is made of chutney.
40:16The sauce is made of chutney.
40:21So good.
40:27This sauce is made of a good brother sauce.
40:32Good brother sauce.
40:35It is so good.
40:40This is also tasty.
40:42And the soup potion is also perfect.
40:46Even the chicken and the side plum salad.
40:49It's refreshing.
40:50It's refreshing.
40:51It doesn't have any bite that you have bored.
40:54It's wholesome.
40:55It's a delicious dish.
40:57I think it's a good Sunday brunch plating.
40:59And a very good rust.
41:01Thank you so much.
41:03Good one.
41:04Good one.
41:05Paisiri and Chandana, take your dish.
41:15Take your dish.
41:16My dish is called Power Pack.
41:19Power Pack.
41:19Yes.
41:20I used all the ingredients.
41:23They are blending with each other.
41:26So I took a duck to the protein.
41:28It was made of a pan.
41:30It was made of a pan.
41:30While searing, I added garlic bulb.
41:32So it was made of garlic flavor.
41:34It's a French dish.
41:36It's a duck and orange.
41:37When I saw the orange dish,
41:39I said that the citrus fruits are good.
41:41I remember that dish.
41:44So I used the orange glaze.
41:46And I used black beans and almonds.
41:48And I used a black bean puree.
41:51I added coriander for freshness.
41:54And I added a crisp of Parmesan.
41:57Very nice.
41:57I'm going to say it's a beautiful plate.
42:00Very good looking.
42:21The choice of meat was the duck.
42:24That means, the batak.
42:25And the batak is one of the best.
42:29It's very easy to over cook or under cook.
42:32It's a little pink shade.
42:37It's a perfectly medium cooked duck.
42:41Yes.
42:42Plus, the seasoning is perfect.
42:46The sauce is very good.
42:48And the balance of starch is fantastic.
42:52Overall, it's a very good dish.
42:55And a good chef.
42:59Simran, Imanshi, take your dish.
43:14Chef, our dish's name is Jojo Vowo Ramin.
43:17Huh?
43:18Huh?
43:19What?
43:20What?
43:21Because Jojo came, she was reading.
43:23And the ramen was made.
43:25Yes.
43:28Yes.
43:28Yes.
43:28Tell us what the elements are in the dish.
43:30Rajma water and chicken broth.
43:34The noodles are chicken.
43:37The noodles are chicken.
43:37So, we've folded a reduced paste of onion and tomato.
43:41Also, fried garlic chips.
43:44Shimeji mushroom.
43:46And a chili oil crisp.
43:50Spring onion and garlic.
43:52Crispy spinach.
43:56We've made an Indian dish.
43:59Do you think you're afraid of both?
44:01Yes.
44:02Who?
44:03We were afraid of chicken.
44:05I thought it was chicken.
44:06So, country chicken came.
44:08But when it was not happening,
44:09I didn't have backup.
44:11Do you think meat is meat?
44:13I don't know.
44:14I don't know.
44:14Absolutely.
44:16And you've made these noodles.
44:18What have you put in this binding?
44:19It's a whole corn flour and a little bit.
44:21Come on.
44:39Come on.
44:40One thing is good.
44:43I've worked for this chicken.
44:44To make the noodles of the chicken here,
44:46it's a technique you've used.
44:48That is perfect.
44:50Ten on ten.
44:51I'm perfect.
44:52And I'm proud to feel like this.
44:55I think it's a proud person.
44:56Very proud of the twins.
44:57I think this to do,
44:58is the best of the twins.
44:58For the twins,
45:00the twins in the master's kitchen.
45:02You've driven a lot of the twins.
45:03And to help people
45:04to make the twins out.
45:05And they've made the twins out.
45:06Some of the twins,
45:07They've made the twins.
45:08And they've done the twins.
45:08They've done so much for the twins here.
45:11It has been executed in full perfection.
45:13Wow, Jeevah!
45:16R.I.A.A.G. Restaurant Pin Code.
45:18Whether it's Dubai or Abu Dhabi or India,
45:21in any place, definitely, this recipe for a week.
45:25That's the truth. Thank you.
45:28Very good.
45:31The chicken noodles are made of chicken noodles.
45:35I think many people are going to make today.
45:38This is good.
45:39Because if I put it on the fork,
45:41no one can say that it's chicken.
45:45What a matter.
45:47It's a super noodle.
45:48Right?
45:52This, what you've done with chicken noodles,
45:55this is not here.
45:56Because in many countries, this idea is definitely coffee.
46:02Good.
46:09God bless.
46:14And now, let's get to know,
46:16which are the top three of today's Jodis?
46:20Let's start today's third best dish.
46:25And that is...
46:29Arachanao Rupali ki.
46:31Arachanao Rupali ki.
46:42Arach ki second best dish.
46:44Simran Arhamanchi ki.
46:46Arachanao rupali ki.
46:47Arachanao rupali ki.
46:58which was the best dish of today's today.
47:02That is, which is the one that will go straight to the semi-finale week.
47:11One dish that can go to any restaurant in any restaurant,
47:18with flavors, textures, combinations and all of the mystery boxes
47:25from the same time.
47:27You see, that dish was made.
47:37Chandran Aishwarya!
47:38Oh!
47:39Oh!
47:40Oh!
47:44Oh!
47:46Oh!
47:49Oh!
47:53I think that was a dish which is far excellent for even a Michelin star restaurant.
48:00I think that a French chef made a duck.
48:09Taishri, Jandana Ji, you are making our first semi-final food!
48:23When we talk about frozen foods,
48:25the name of the Swiss quality brand always comes to mind.
48:28Today, we will make our quality products of Swiss,
48:31joyful, tasty and fun dishes.
48:33Satshri Akal.
48:35My name is Pravdeep Par.
48:36My name is Anshmit Singh.
48:38And welcome to Swiss Special Recipes.
48:40And today, we are going to make two types of samosas.
48:43Chicken Patti Samosa and Punjabi Samosa.
48:46Wow!
48:47Samosa is my favourite.
48:49What is our favorite?
48:50What is our favorite in India?
48:52Breakfast or evening tea?
48:55Samosa is my all-time favourite.
48:57So, first of all, we will make chicken patti samosa with sweet samosa sheets.
49:03First of all, take the sweet samosa patti and put it in room temperature for 40-60 minutes.
49:15So, it will be thoroughly dry.
49:17So, until it is thoroughly dry, let's start making the filling for our chicken patti samosas.
49:24First of all, we will heat a little oil in the pan.
49:27Do you remember that when you came to a samosa and you had eaten all of them?
49:30I don't remember.
49:31I thought you would have eaten all of them.
49:33No, I remember that when we came to a guest,
49:35but when we came to a guest, all of the samosas were finished.
49:39How many years old?
49:405-6 years old.
49:425-6 years old.
49:435 years old, you will be a little child.
49:44No, you were a little child.
49:46No, you were a little child too.
49:49Take care of this samosa and reduce it.
49:52Now, we will heat the oil in the pan.
49:55We will add the onions.
49:56We will add the onions a little bit.
49:57We will add the green chilies in the pan.
50:01We will add the ginger and garlic paste.
50:06What is this patti samosa?
50:07This is more Hyderabad-Irani samosa,
50:10Ahmedabad-Navtad samosa,
50:12Hima samosa,
50:13and this is more because of cocktail samosa.
50:16The patti samosa's outer covering is very hot.
50:19And the filling of it can also be a different variety.
50:25Switch samosa sheets are the biggest manufacturers of the world.
50:29Traditional samosa patti.
50:30It is very easy to use it.
50:33Time-saving and best part.
50:34It is a very crisp samosa.
50:40The ketchup and plain
50:42Once we areempathied as we take on it,
50:44we will add the mateix 에뉴 brands to make ground 할게요.
50:44Let's mix it properly.
50:46When ourwhite chicken persiこ is ready...
50:50mieć investigation into the pan.
50:50The fillin' ready.
50:52We will add the minced garlic...
50:54and start melting from the sides.
51:00Now we have 40 to 60 minutes left the sheets and our sheets are dry properly.
51:06Now we will start rolling our samosa.
51:08We will add a cone to this.
51:12We will fill our filling properly.
51:15And I am going to make cornstarch slurry?
51:19When our samosa folds like this, we will lock the cornstarch slurry.
51:24So we will lock it properly so we will open our samosa.
51:30Now our samosas are ready.
51:32We are going to deep fry them at medium heat.
51:35Until they are golden, crispy and flaky.
51:38And if you are very conscious and you don't want to deep fry them,
51:43you can bake them in 180 degrees Celsius or air fry them.
51:47They will be crispy.
51:50Now this is golden brown and crispy.
51:52So we will remove it.
51:56Now we are ready to make our samosa patti.
51:59And now we are going to plating it.
52:03For our crispiness, we can make a lot of different variety of crispy snacks.
52:11Corn and cheese, mixed veg, spinach and paneer.
52:15Chocolate and dry fruits like sweet fillings,
52:18and then keemah, and then chanadal or naftad,
52:20and also desi flavors.
52:22Which can also be made of your mood.
52:24And the fun fact is that the sweet samosa patti is not limited until samosa.
52:29You can also make crispy nachos, lasagna, and fun pizza cones.
52:33And then you can also create innovative snacks like honey noodles,
52:37every time with a new crispy twist.
52:40And these are our favorite chicken patti samosas.
52:43And then you can also make them so that the sweet samosas is not limited.
52:49The sweet samosas and sauce is made in the streets.
52:49Because of the street style crispy samosa,
52:53we have been making the street style crispy samosa.
52:54It's super easy and super fast.
52:55So what are you waiting for?
52:57Then what are you waiting for?
52:58I am making a patti samosas quickly.
53:00Enjoy the delicious moments of the sweet samosas.
53:12You can see the water in the mouth.
53:15It's crispy, crispy and full-on flavor.
53:20We are ready. You are ready to make this classic favorite.
53:27Before using the pack, let it dry for 40 to 60 minutes,
53:32so that it will easily fold and be simple to use.
53:36Be careful not to dry for a long time.
53:38Don't do it.
53:41Until our sheets are done,
53:43we are ready to make the filling from Punjabi from Musa.
53:45First, we will heat a pan.
53:48We will add a little oil in the pan.
53:50And until our oil is heated,
53:53we will add a little salt and a little jeera.
53:58The oil is heated.
54:00We will add a little masala in the pan.
54:03We will add a little ginger-garlic paste
54:06and we will give it a good cracker.
54:10If you are looking for truly authentic Punjabi Smosa sheets,
54:15then Switz is the brand that delivers the real Punjabi taste and texture.
54:21That's why, for authentic Punjabi Smosa sheets,
54:24Switz is the only trusted choice.
54:28Now our ginger-garlic is cooked well.
54:31Then we will add a little hot masala,
54:33coriander powder,
54:35and butter.
54:38We will add a little water in the pan.
54:40We will add the spices in the pan,
54:42and the butter will also be cooked well.
54:46Now we will add a little salt,
54:47and a little garlic paste.
54:51Our spices and butter are cooked well.
54:54Now we will add a little olive oil in the pan.
54:58We will mix it well.
55:01We will mix it well.
55:02Now our masala is ready.
55:04Then we will crush it in the pan.
55:09We will add a little pepper.
55:10And we will incorporate it well.
55:11We will keep it well.
55:13We will keep it well.
55:15The filling is ready.
55:17And the sheets are also thawed.
55:19Now we will fill our Punjabi Samosa.
55:21We will fill it well.
55:26Now my three samosas are ready.
55:28Now we will fry our Punjabi Samosas.
55:35Oh, what a joy is coming.
55:39Our Punjabi Samosa is also ready.
55:47You also add your pizzas from the house,
55:50and enjoy the best style of the samosas.
55:52And with the family,
55:53enjoy the優 Humanities with the sweet samosas.
55:56With a super cute sweet samosas with sweets.
56:01Now you will fill your family the best food.
56:03By the way they were cooking.
56:12Without them, how difficult they are.
56:20This is Vikram's little son, Anvi.
56:22She has a finger put herself.
56:31Do you like chocolate?
56:33No, I like a healthy food.
56:35I like a good food.
56:42I don't want to stay hungry.
56:46Amazing!
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