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00:29Transcription by CastingWords
00:32And more than 12 jodians.
00:36So India, these are our top 12 jodians.
00:41They have reached each week and every week
00:43a month and a month.
00:46It's a milestone challenge for me.
00:49Today, make a chattu.
00:52Jodians contribute to Mumbai.
00:56You want to make a party snack platter.
01:04I'm going to give you 100 points.
01:08I'm going to give you 100 points.
01:10I'm going to give you 100 points.
01:10In 60 minutes, the big deal is only
01:13in MasterChef.
01:14You're a champion.
01:15There are some things that come from different.
01:20Every person is a man.
01:24This is the final of the MasterChef India.
01:26and this is the finale of the 40s from the kitchen and the 40s from the challenges.
01:31After completing the journey of nine months, Master Shep India got the first winner.
01:37And that is the winner of the Jodi.
01:41And with these winners and finalists, the Jodi starts with Masterclass.
01:56Congratulations, Vikram. Congratulations.
02:021-20, 1-20.
02:04Yes, sir.
02:05You can answer any question or answer, because you are the winner.
02:12And give me a little autograph on the last one.
02:15I'll give you.
02:16I'll give you.
02:17If not, you won't get a chance.
02:19I don't want to leave a chance.
02:22I'll give you a chance.
02:23I'll give you a chance.
02:25Oh, oh.
02:27That's a duo sign.
02:28Guys, what do you think today's Masterclass will you take?
02:31Who will you take?
02:32Who will you take?
02:33Who will you take?
02:33We will take.
02:33I think it's Masterclass.
02:36Yes.
02:36Who will you take?
02:37Who will you take?
02:38Should I take?
02:48Who will you take?
02:50Welcome to Masterclass.
02:51Co-presented by Viva Mayo Ketchup & Sauces,
02:53Co-powered by IKEA, Fortune Chakki Freshata, Partner Kohler, Cat Salts & Spices, Vijay Sales, Swiss Frozen Snacks & Spectra
03:00Quartz Surfaces.
03:07Thank you, Chef.
03:34Yes, Chef.
04:06Yes, Chef.
04:18Yes, Chef.
04:19Yes, Chef.
05:15Yes, Chef.
05:16Yes, Chef.
05:45Yes, Chef.
06:15Yes, Chef.
06:42Yes, Chef.
06:45Yes, Chef.
07:00Yes, Chef.
07:01Yes, Chef.
07:03Yes, Chef.
07:20Yes, Chef.
07:47Yes, Chef.
07:59Yes, Chef.
08:03Yes, Chef.
08:08Yes, Chef.
08:37Yes, Chef.
08:54Yes, Chef.
08:55Yes, Chef.
09:01Yes, Chef.
09:06You can set the sun at night and check the stars.
09:09and the day when i came to sleep at night.
09:15Because a day when i came to sleep,
09:17I needed to burn a little and burn a little.
09:22I think you shall sleep at night.
09:25And, at the morning, I set the sun to sleep at night.
09:28Okay, I warmed the sun.
09:30Put my arms in my hand.
09:31Keep it.
09:32Okay?
09:34And with one hand, this is water.
09:40Water is the water.
09:43Water is the water that the oil has to kill the oil.
09:48Water is the water.
09:54Water is the water.
09:55The color has changed.
09:56This is the water.
09:57Water is the water.
10:01The best part of this dish is that there is no effort.
10:06When you are looking, you are not cooking.
10:10Just fill it, shut it, forget it.
10:13This is the oil.
10:20This is the oil.
10:21It is the oil.
10:21The oil is just going to pour it.
10:24You have to pour it.
10:26You have to pour it.
10:28You have to pour it.
10:31You have to pour it.
10:31And you have to no marinate.
10:34You have to pour it.
10:35You have to pour it.
10:37You have to pour it.
10:37And you have to pour it.
10:37When did you eat it?
10:39What experience was it?
10:39When did you eat it?
10:39In the college, I was in Lucknow,
10:42I went to an architecture summit.
10:46Then I was eating it in a small shop.
10:50In that way, the gluten is not gelatinous.
10:57When you dip it, it stays in the fingers.
11:00You have to taste it.
11:03You have to taste it.
11:04When you dip it or you dip it,
11:06it stays in the hands of the chip chip.
11:08And it stays in the mouth.
11:11We call it in Lucknow.
11:12We call it in Lucknow.
11:14Radeep, when did you go to Lucknow and have the nihaari?
11:16I have never gone to Lucknow.
11:19You have never gone to Lucknow?
11:22You have never gone to my city?
11:25I have never gone to Lucknow.
11:28You know, everybody in Lucknow will be so upset now.
11:31What?
11:33Very much hand is disturbed in English.
11:37You are also angry in English.
11:41I knew how it was put in English classes.
11:44When I was in the first lecture,
11:45I was talking in front of myself
11:47and I was talking to myself and I was talking to myself.
11:50I didn't know how it was put in English classes.
11:52Why did you put in English classes?
11:53Why did you put in English classes?
11:54What happened to IELTS?
11:56What happened to IELTS?
11:57I said that I had to find a teacher
11:59who gave me a band.
12:03Now,
12:04this is also a place in the nihaari.
12:07Dahi.
12:08Dahi is also expensive, right?
12:10The old people who don't put nihaari in the nihaari.
12:12They say,
12:13let's put water and put it in.
12:15This is the chef of the upmarket jacket.
12:18They put the nihaari.
12:20Ladies,
12:21a cup and put 2.
12:22Dahi.
12:24What do we call as a masala?
12:25We do put nihaari
12:26on a masala using a common masala.
12:29It means some here,
12:31We have three ingredients.
12:36Dhania.
12:39Aldi.
12:40And this is red mirch.
12:42Okay?
12:43Kashmiri mirch.
12:45Let's go.
12:48Chef, we have to take important precautions
12:51that all the measurements
12:54or the milk will not taste.
12:58Now, what we are doing,
12:59the purpose of this is to become a basic stew.
13:03In which we have added basic ingredients.
13:06Right?
13:07We have added this for a big meal.
13:08Because you will always add red meat
13:10and the big meal will blindly go into it.
13:14And we have added this for a big meal
13:16because it is a golden combination.
13:19Let's go.
13:20Now, let's call our Sushabh.
13:22And we will decide this.
13:23It's very nice.
13:26Are you sure?
13:29Yes.
13:30Yes.
13:35Yes.
13:36Vickram.
13:37Vickram.
13:38Vickram.
13:39Vickram.
13:40Vickram.
14:04Vickram.
14:05Vickram.
14:08Vickram.
14:09Vickram.
14:10Vickram.
14:11Vickram.
14:11Vickram.
14:20Vickram.
14:30Vickram.
14:37Vickram.
14:39Vickram.
14:41Vickram.
14:46Vickram.
14:58Vickram.
15:00Vickram.
15:09Vickram.
15:20Vickram.
15:24Vickram.
15:27Vickram.
15:28Vickram.
15:30Vickram.
15:32Vickram.
15:33Vickram.
15:34Vickram.
15:36Vickram.
15:37Vickram.
15:39Vickram.
15:40Vickram.
15:41Vickram.
15:43Vickram.
15:43Vickram.
15:45Vickram.
15:45This will be a band of niharis.
15:48The red is also made as a mid-note.
15:51After this, the top notes, the NAAG of kushbuala masala.
15:54Javitri, elaichi, gulab ke pate, shaijiira, long.
16:05Now this is mastery number 1.
16:08This is not the mastery.
16:10You don't have niharis but it doesn't matter.
16:12This is a stew.
16:14Who will make this stew?
16:17This, brother.
16:18Okay?
16:20We will toast this a little bit.
16:23Because, obviously,
16:24there is moisture in the masala.
16:27When I toast,
16:28I always add some salt.
16:32Why do you add salt?
16:35Don't pour it.
16:36When you pour the masala,
16:38you don't touch the masala directly.
16:41You don't touch it.
16:42You don't want to add some salt.
16:45You don't want to add some salt.
16:46Do you understand?
16:47Let's put it in.
16:51The last part is done.
16:53We are done.
16:54You have to roast the spices in the pan.
16:59Then add the spices in the middle.
17:01Then add the spices in the pan.
17:02Then add the spices in the pan.
17:04If your masala goes above,
17:07you will toast everything properly.
17:09We will toast it properly.
17:10First, we will toast the earth.
17:12Then we will toast the middle.
17:13Then we will toast the top.
17:15But if your masala goes into cooking,
17:17then you don't finish the masala in the toast.
17:21The masala will reach the peak.
17:25If you have reached the pan in the pan,
17:27then it will be dry.
17:29It will be dry.
17:29It will be dry.
17:31It will be dry.
17:33You will be dry.
17:33How much of the masala is to add the masala.
17:35It depends on the use of the masala.
17:38What stage of the cooking is on the pan.
17:40Got it?
17:41Clear?
17:46Clear?
17:47Do you want to see the pan?
17:48I think it's important.
17:49Come.
17:49Just in 2 minutes,
17:50who is getting inquired,
17:52see.
17:55The water is a young man's water.
17:57The water is a lot.
17:58The water is a lot.
18:00The water is a lot.
18:02What's the water?
18:03The water is a lot.
18:11What's the water?
18:11I'm adding warm water, little Ustaz.
18:17Now look, this is the color I was talking about.
18:20This.
18:23This is Lakhno's Nihari.
18:25If you go to Delhi, the Nihari will be red.
18:29Okay?
18:30If you go to Lahore, the Nihari will be a little dark.
18:34I'm going to read more.
18:34I'm going to read more.
18:38In the old time, the Nihari was made with gelatinous meat.
18:42The hard meat will leave gelatin.
18:45Where is gelatinous in Nalli?
18:47So now they asked Nawaab,
18:48what do you want to do?
18:52So they put an Aata.
18:53The Aata made the Aata.
18:55So Nawaab thought it would be good.
18:58Chef, one question.
18:59If we put water, put it on which stage?
19:02Very good point.
19:03We put it in the product.
19:05We put the Dahi and a Drac-Lassan this.
19:09Everything was good!
19:10If we put all the products in the first place,
19:11would they get it?
19:13We will leave the Dahi and Dahi powder.
19:19When it comes up, Dahi and a Drac-Lassan comes up,
19:22then the Dharan comes back, work.
19:25The stew made it!
19:27There has a masala made it.
19:29After that, we put it into place in the 3.
19:31In Delhi we say rogan.
19:34Tira comes from tari.
19:36Lakhno is always adding a red red rogan.
19:39You don't give any any any any.
19:41That is our top note.
19:43This is the same.
19:48Now we are adding a little bit of fortune soybean oil.
19:53This is the number of fortune soybean oil in the past 25 years.
19:57How much is it?
20:00The number of fortune soybean oil is more than the number of milk.
20:02There's 5 benefits for the blood.
20:05To strengthen the blood and cholesterol.
20:09To keep the blood and cool antioxidants.
20:11The quality of antioxidants.
20:14The sugar and quality of milk.
20:14This is the honey.
20:17This is the honey.
20:19Look at this.
20:20The sauce is the homemade sauce.
20:23Now a little water.
20:26Lassan ka pani
20:28Bilkul halka sa
20:32Aur yye gulaab jal
20:34Halka sa
20:35To eek achi nihaari ke tien element hai
20:40Tien ho ready hai
20:41Stew
20:43Masala
20:44Tira
20:46Bas
20:46Jiasse nihaari paga jayegi
20:48Jib 10 minute vachengay
20:49Uske anndar hem apna masala ڈalengay
20:52Atee aur pani me ghol ke
20:53Atee me kuyo gholna hai
20:55Taki uski lese ban
20:56Chip-chipa ha ha taye
20:57Aur uske baad
21:00Aram so bait ke khaeengay
21:02Thank you shayef
21:03Abaaram kerasetetein
21:04Thank you shayef
21:09Ab woh jiske hum bat kar rye thae
21:10Ke bhaiya iska lijam banana hai
21:12Kaisa banayin gai
21:12Pani
21:14Masala
21:18Atea
21:21Ab hum tiyar kar rye hai
21:22Atee aare ha
21:48Apni grėviy ko finish karne ke liye
21:52I don't have butter sauce, but there will be a little bit of salt.
21:56So, we eat it with khamiris, with kuches, or in Mumbai's side,
22:04because gravy should be more than possible.
22:07The sauce should be more than possible because the sauce is more than possible.
22:14This sauce is the most important part of this sauce.
22:17The most important part of this sauce is the most important part of this sauce.
22:21This is just one of the enemy of this sauce.
22:24The dish is done.
22:28We check our dish,
22:29we check our dish,
22:30we check our dish,
22:31we check our dish,
22:31and we check our dish.
22:39No dish is not complete without any dish.
22:42There is a dish in the dish.
22:50Do you see the color?
22:54It's just this one.
23:04Let's go to the top of the top of the top.
23:11I don't want to do the whole flavor in the teer.
23:17Wow!
23:22It looks very clear.
23:27Now, I'll tell you something.
23:29When we opened a new YouTube channel,
23:33many people told us that the recipe wasn't long.
23:36And our recipe was 17 minutes.
23:39So, all our YouTube consultants left us.
23:43And this is the recipe that had a million views in two days.
23:49Basically, it's our YouTube channel's take-off recipe.
23:57When we serve the restaurant,
24:00we add sour cream on it.
24:03Right?
24:03I add sour cream.
24:05I add sour cream.
24:06I add sour cream.
24:07It means that it's richness,
24:09and the other, it's thick.
24:11It's a little sour cream.
24:17And there we are.
24:18And there we are.
24:20Our
24:2132 years old.
24:24It's Nalli Nihari.
24:30Now,
24:30when the atmosphere has come,
24:33then,
24:34you're in front of Nihari.
24:35Come and check.
24:36There are 12 countries who are looking for this recipe.
24:42卓ioso,
24:46Is that sour cream?
24:47Do you use those saladsade?
24:47I eat this ju golden very much.
25:02It's nice.
25:04It's like you cut the bread.
25:06Chef, it's like this. My stomach is full.
25:09And I can eat all the meat with mutton.
25:11It's so tasty.
25:13It's a good thing.
25:14How long did you put it in open vessel?
25:16About 2 hours.
25:18I put it in 2 hours.
25:20Come on, Anshmit.
25:22Come on, I'm going to eat.
25:24Mutton?
25:25Mutton is coming.
25:27I've never eaten in mutton's first slice.
25:32I've never eaten mutton's first slice.
25:33I'm not eating.
25:33I'm just eating gravy.
25:34I'm not eating.
25:36I'm eating.
25:36I'm eating.
25:37I'm eating.
25:38I'm eating.
25:39I'm eating.
25:41I'm eating.
25:41It's great.
25:42The meat is good.
25:44Put the onion and the onion in the same quantity.
25:47Put the onion in large pot of a pot.
25:50Put the soybean oil in a large pot.
25:52And then, smoke it in high flame.
25:54After the garlic water,
25:55pour the bitterness of the bitterness.
25:57Put the oil in the same place.
26:00Put the oil in the same place.
26:01Put the onion in the list.
26:03Put the onion in the oil.
26:05coffin shape.
26:07Come on.
26:07jaka leaf.
26:10Laith.
26:15vendor jal circumstances.
26:18Turn off your stalker.
26:23Then add moreweg,
26:24take the onion in the setting.
26:24Give it away.
26:30dit for発
26:31cinnamon,
26:33pang ki jd,
26:34badae ilaychi,
26:35kabab chini,
26:36long pepper ya piply,
26:38kalimirch,
26:39javitri,
26:40hari ilaychi,
26:41sughi gullab ki pangkudi,
26:43shahi jira,
26:44long,
26:44in sable ko leke toast kareen
26:46اور blend kare leen halal kasan namak ndal ke
26:49taka ya spice mix ben jai.
26:513 rogen ke liye
26:52ek pan mein khađe masalhe ndal leen
26:54uske baad usmein red chili powder ndal leen
26:56اور ghi ndal leen.
26:57Jaysse hi color ane lage jay
26:59usko gullab gel
27:00aur kevdae ka chuita dhe
27:01aur gas bant kare leen.
27:02Jaysse hi nihaari pake jay
27:04thudha sa pani ndal leen
27:05aur aatee aur nihaari ke masalhe ko
27:07pani me mix karke
27:08nihaari ko gaada kar leen.
27:10Nihaari ko season karen
27:11ek nimbu ke saath
27:12aur garnish karen
27:13teere ke saath
27:14aur serve kar leen.
27:19Vari vartsi khatan ghiasi
27:21khat ke liyanda chouri
27:23aaj kitchen ch banegi
27:24chicken tandoori
27:28aaj hama apke liye
27:29woh dadi waali nii
27:30original firni lime
27:31lakhano wali
27:33ismei thoda bhi
27:34apne oil nii ndal hai
27:35preservation ho ho he
27:36woh vinegar au sugar ke
27:37ndar ho ho he
27:38ho he
27:38toh oil ki ziruwat hai nii
27:40saa bilkul bhi
27:40radeep ko kheer ke opper
27:42inglish mein aise se
27:43batana hai
27:44dhas line ka
27:45i love kheer
27:46i like kheer
27:48danveer sir like kheer
27:49and smith like kheer
27:51my papa like kheer
27:52my sister like kheer
27:53my husband
27:58like kheer
27:59GOOD
28:00EVERYTHING
28:01VOGLO
28:02FOTA
28:03WHAT
28:03KHEER
28:05KHEER
28:07SO
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