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00:09Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup and Sauces, co-powered
00:14by IKEA, Fortune Chakki Fresh Aata, Partner Kohler, Cat Salsa Spices, Vijay Sales and
00:19Switz Frozen Snacks.
00:21MasterChef's World Class Pantry, Veeba's Special Zone, Veeba's wide range of super
00:26tasty ketchups, variety of creamy mayonnaise, dressings, sauces, spreads or walk-talk
00:31instant noodles and Chinese sauces, because the role of the work is Veeba.
00:36And in IKEA Zone, you will get all the beautiful plates and bowls, and here you will get cast
00:42iron pans, premium non-stick cookware, stainless steel cookers and kardai.
00:47You will get Fortune Chakki Fresh Aata, Suji, Maida, Fortune soybean oil, Fortune mustard oil
00:53and also a lot of other things. And to give your cooking stations a bold and luxurious look,
00:59you will get a multi-purpose, spacious and durable sinks, and with touchless technology and
01:04multi-spray options innovative faucets.
01:09With the catch salts and spices racks, you will get all the food, with the wide range of catch
01:14sauce, a variety of catch sprinklers and pink rock salt.
01:19And you will power your kitchen's electronic appliances, Vijay Sales.
01:23In Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders
01:29and also a lot of things.
01:32In the ready to cook frozen snack section, you will get quality samosa sheets, spring roll
01:37sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough and also a lot of
01:44fresh foods.
01:48Today, you have experienced our hands-insist preferences, pressure test tests and our
01:58inhabitants challenges.
01:59In this season, you have experienced a professional chef's who has delivered ordinary
02:38extraordinary
02:39millions of views come.
02:42Please welcome the founder of YFL, your food lab,
02:49the young, the dynamic, Chef Sanjot Gheer.
03:05Chef Sanjot, how are you feeling once again in this kitchen?
03:09First of all, Chefs, thank you so much.
03:11There is a lot of gratitude and grateful that you have shaped my journey.
03:16I have learned a lot from all of you.
03:18It is a lot of inspiration.
03:2011 years ago, when I was working behind the cameras in this kitchen,
03:26it was a great thing for me.
03:29And this MasterChef kitchen has made me a new thought.
03:32If I am behind the camera,
03:34it is not only 10 or 11 years old.
03:38If I am standing here,
03:40then I can say every young Indian
03:41that you can be honest with me.
03:51Welcome home.
03:53This is a celebrated house.
03:57Let's talk about the challenge.
03:57I am saying that there is no one who has seen the recipes of Chef Sanjot Gheer.
04:03Do you have seen the recipes of Chef Sanjot Gheer?
04:04Is there a place in the kitchen?
04:06Who has not made the recipes of your food lab?
04:09Yes, it is.
04:10So basically, your challenge has been told.
04:13The recipes of Chef Sanjot Gheer is making the recipes of Chef Sanjot Gheer.
04:38Are you guys ready?
04:40Yes, Chef.
04:41Yes.
04:42Today,
04:44one of the recipes of Chef Sanjot Gheer will cook only one cook.
04:48One of the recipes of Chef Sanjot Gheer will be made from the recipes of Chef Sanjot Gheer.
04:51You will hear,
04:52oh, brother, what happened?
04:54It is a habit of making my mom's hands with my hands.
04:57Now, suddenly, I sent myself to make my hands alone to make my hands.
05:00That is also the feeling of a black apron challenge.
05:02I feel a lot of void.
05:11Jamuna ji, Dipali ji,
05:12who will do cooking with you?
05:14Dipali ji, you will do cooking.
05:16Jamuna ji,
05:17take a step back.
05:19Yes, Sai Shri Chandana ji, who will do cooking with you?
05:22My daughter.
05:23Mama.
05:25If you will do cooking with Venu ji,
05:28Get.
05:29Set.
05:30Cook along.
05:33Okay, the Homecooks.
05:34Let's start the first element.
05:36Our dhai balla element.
05:38It's the first sub-element.
05:41It's inspired by a sponge.
05:44First of all, you have to heat the oven.
05:47180 degrees Celsius.
05:50I have seen R or R,
05:52or anything else.
05:53I was just looking at the shape on the screen,
05:55because it was also on the screen.
06:00You have to take a scale of a mixing bowl.
06:0868 grams of oil.
06:12It's very important to measure the measurement.
06:15with your attention.
06:17You have to measure it.
06:17Mom, the speed.
06:19I was going to cook it.
06:20I was going to cook it.
06:21I was going to cook it.
06:23I was going to cook it.
06:24Yes.
06:27Mustard oil.
06:29You have to take a normal oil.
06:3160 grams of castor sugar.
06:3460 grams of castor sugar.
06:38Now, you have to take a 120 grams of milk.
06:42You have to take a long.
06:46You have to measure everything.
06:48And cut with this.
06:51That's what I already have put.
06:52I think if it's going to this speed,
06:56I will lag back.
06:57You have to mix it nicely.
06:59The sugar should be mixed with wet ingredients.
07:08Once again, the chenis is dissolved.
07:10After that, you have 40 grams of maida.
07:1760 grams of udat dal.
07:19How much will you add 20 grams?
07:22How much do you have to take?
07:2420 grams.
07:25As they are telling me, I'm doing it right.
07:27Because I don't like baking so much.
07:30And if they don't forget it,
07:31this will be my car.
07:35Once your batter is ready,
07:37you have to make a base with foil.
07:42Okay?
07:45It's done.
07:46Now, pour this batter.
07:50Not like that, not like that.
07:52Cover it like that.
07:54Yeah, like that, right?
07:56Mom, I have a strength.
07:58Mom, check this.
07:59Now, it's a lot of void feeling.
08:02After that,
08:03pre-heated oven,
08:05we will bake the sponge for 25 minutes.
08:09You have to set a timer for 25 minutes.
08:15Okay, next element.
08:17First of all,
08:182 tablespoon kachampuli.
08:23Jaggery powder,
08:251 tablespoon.
08:261-foot teaspoon kashmiri lal-mish powder.
08:291 tablespoon kachmiri lal-mish powder.
08:33Okay?
08:34We have to add a little water.
08:36We have to add a little water.
08:38Like a syrup.
08:39It's like it's consistency.
08:41Keep it warm.
08:43When it's wet,
08:43then it will be more dry.
08:45Okay.
08:45So, if you like that,
08:46if it's cooked for a car,
08:49you can introduce a little water here.
08:52Okay?
08:52Now, I'm going to put it on the gas.
08:54And I'm going to leave it here.
08:58I'm going to leave it here.
08:59Can I taste this, Chef?
09:01I'm going to go to Chef's counter,
09:03I'm going to taste it
09:04because I had to understand
09:05that I have to go to the same line
09:07or not.
09:08So, I tasted it.
09:09I tasted it.
09:10It was soft and sweet.
09:11I didn't taste it.
09:12So, I put it in a little bit.
09:15I tasted it.
09:16I tasted it.
09:16I tasted it.
09:19I tasted it.
09:38It was tasty.
09:41I made it them.
09:43I was going to add some oil.
09:43One qzeria.
09:43One qzeria.
09:44What grains are the ingredients?
09:46I don't have any water.
09:47I have any water just inside my water.
09:53Let's mix it
09:55and strain it
09:57so that we get a creamy texture.
09:59Do it or go home.
10:01I don't want to go to my home.
10:03I don't want to go to my dreams.
10:05I just want to do the shape like that.
10:13Now we add this in a piping bag.
10:21And now we'll put this in the fridge.
10:27I'm scared.
10:28The challenge is very difficult.
10:30Because the flavor of the chef's and the chef's hands
10:33can change anything.
10:35No one is a contestant.
10:36I have 100% confidence and confidence.
10:39I want to practice this.
10:41We take the prince out.
10:43He is giving the best.
10:45And he will give me the whole confidence.
10:48The chutney was made.
10:50It's a little cold.
10:51We have to add this in a piping bag.
10:53We have to add it in the fridge.
10:56Do it with a spatula.
10:57Put a little water.
10:59Put the chutney in a piping bag.
11:01We have to put it on the side.
11:03Now we have to use it straight to the plating.
11:05We have to put it in the fridge.
11:07Put it on the side.
11:09Put it on the side.
11:10The next element.
11:12Mixi's jar.
11:13Put 3 harimirs.
11:14And then,
11:15Add a small handful.
11:18Put the chutney in 12.
11:22Add 1 fourth of the teaspoon.
11:24Add 1 fourth of the teaspoon.
11:24Black salt.
11:25Add 1 fourth of the teaspoon.
11:27Add 1 fourth of the teaspoon.
11:28Add 1 fourth of the teaspoon.
11:31Add 1 fourth of the teaspoon.
11:35I have come to Black Apron, so today we have decided that we don't have to do the same way.
11:42We don't have to think about it.
11:45That's why I'm going to go with them.
11:48Roasted Chana Daal, 4 tablespoons.
11:53And you have to start mixing the pulse mode.
11:56And you have to start mixing the pulse mode.
11:59And you can see that the color of the chutney is a bright green color.
12:05The flavors should be a little darker.
12:10It should be a bit of sand texture.
12:13The consistency should be checked.
12:17The next element of Home Cooks is very important.
12:22So, you have to follow through the process.
12:25If you don't make the element right, then the dish will not be made.
12:30You see here.
12:31The idea is here.
12:32The taste is good.
12:32So, you have to take 5 grams of beef.
12:3515 grams of rice.
12:36The 55 grams of rice.
12:38The 5 grams of rice.
12:38The 5 grams of rice.
12:39The 5 grams of rice.
12:39The 5 grams of rice.
12:40The rice is also confused as well.
12:42You are confused as well.
12:44What are you talking about?
12:45He's not getting confused.
12:46How long is the type of rice?
12:48It's getting started.
12:49The gloves are getting started.
12:50Mom, you're using it from the clothes and then it's done.
12:52It doesn't use anything, baby.
12:55We have to melt this measured ghee.
13:02It's melted.
13:03We have to add this ghee in a mixer grinding jar.
13:10We will add an ice cube in it.
13:13I'm scared, the ghee is warm.
13:15Now we're going to the cold side.
13:16What will we do with ghee and ice?
13:18We can guess what we're making.
13:21Gever.
13:21Gever, Gever.
13:23Your guess is right.
13:28But we've made something else.
13:37You can see that the water should be different.
13:41The water should be different.
13:42And the ghee should be added.
13:44We won't make our batter right.
13:46I've never done this.
13:47I'm from Rajasthan.
13:48But I've never did this.
13:51I've never made a Gever.
13:53The measurements of Gever.
13:54The measurements of Gever.
13:55And the thing they wanted to do.
13:57It was a very new thing.
13:59Our Dhai Bale.
14:00Four elements are filled.
14:03Our Kacchampuli.
14:04Our Chutney.
14:05Our Hari Chutney.
14:07Our Dhai and Cream Cheese.
14:10and then you have to take 135 grams of water and add 8 grams of basins in it.
14:20And then you have to put the mixer in the pulse mode.
14:24Look, this has become a crumble.
14:26Now we will add 600 grams of water.
14:31Chilled water.
14:33When you add the whole water, you will add 1 teaspoon of nembu.
14:43If you can see, the batter is prepared.
14:46You need to see something like this.
14:49It shouldn't be split.
14:52Perfect.
14:53We will transfer the batter in a squeeze bottle.
14:58We will put it in the fridge to chill.
15:04All right, home cooks. The next element is for our ragda patties.
15:09We will take 2 white onions and slice them.
15:12We will take this.
15:15We will take this.
15:16We will take this.
15:18We will take this.
15:21The oil is hot in the frying pan.
15:23We will add the paste in the slice.
15:26Now we will add 1 tablespoon of vinegar.
15:30Large pinch of salt.
15:37We will add 1 teaspoon of vinegar.
15:44We will add 1 teaspoon of vinegar.
15:53Pudiniyye ki dhanthal.
15:55Abaap 6 pate mint leaves ke liye lijiye.
15:58Pudiniyye ke pate.
16:01Pudiniyye ki pate niya apne kaati thi.
16:04Woi add kar dijiye.
16:07Saat me.
16:09Ek tablespoon.
16:10Imli ka pulp.
16:12Bhi goi hoi imli.
16:13Woi apne add karniye.
16:18Or one foot teaspoon.
16:21Brown chini.
16:22Ismae add karniye.
16:24One foot teaspoon.
16:25Kala namak.
16:26Chutki ke berabar.
16:27Bhunawan ajira.
16:30Abaapne leheni hai.
16:31Safed matar yaa pile matar.
16:33Or mixer grinder jar mei add kar diene.
16:35Thu'da sa pani add kar raha hon mei haa par.
16:39Isse chalana hai.
16:48Isco is stage per.
16:49Mai check kar raha hon kis mei binding a rhi hai.
16:51Agar ase binding a rhi hai.
16:53Yeh done hai.
16:55Isse ek.
16:56Saat me.
16:56Tien table spoon.
16:57Tangawa dhai.
16:58Hangkard.
17:00Hangkard dala?
17:01Dala.
17:30Mei abhi.
17:31Jog baaki ka hissa hai.
17:34Voh hum.
17:35Krumb se krumb kar lenge.
17:41Ab in patis ko fry karne jara hon.
17:44One seventy degrees per.
17:46Aapko yeh patis joh hai.
17:48Voh oil mei add karne.
17:49Flame aapki medium to high per rheni chahi hai.
17:55Ab hai baar ghever banane ki.
17:59Chef ne us mold ko rakhne ke liye ka hai tel per.
18:04Or tel ka digri jo hai heat hai.
18:06Voh barabar honi chahiye.
18:07Tabhi ham ghever ki yeh patir ko por kar sakti hai.
18:12Hai minne kabhi wo suhi pakdi nahi.
18:14Usko kaysa hai ekso nabbe dekhu.
18:16Aapun bukhaar mein pakkardte.
18:18Toh muh mein pakkardte.
18:19Yeh tel mein pakkardna.
18:20Kya dhimak lagau kus samaj nahi rata.
18:23Jipali ji avni aap bhoat pichhe chal raha hai.
18:25Yaha ghever banana ready ho chuka hai almost.
18:29Khae na khae itna instructions hai.
18:31Main catch up nahi kar pahongi.
18:34Agar yeh paste per haam chal raha hai.
18:37Ghever ka batter lana hai.
18:43Batter ko achse se mix ki jiye.
18:50Ghever ka dhyaan se dhekhti hai.
18:52Eek ek kar ke aise karna hai.
18:54Yeh joh ghever haam baat bana raha hai.
18:56Yeh alag hai kyunke in meh hameh walls create karni hai.
19:00So aapka temperature nai ho ga toh walls create nahi hogi.
19:03Ghean dhe na hai toh hi plating aapki berabar hogi.
19:06Lag bak pachis baar aapko ismeh batter add karna hai.
19:11Itna detailed recipe.
19:12Oh my god.
19:13Iske baar ismeh garam garam oil pour karna hai.
19:19Perfect golden brown color hoona chahi hai.
19:22Voh iske nishani hai ke berabar se well cooked hai.
19:25Eek baar aapka yeh color achieve ho jahe.
19:29Aap ghever ko tongs ki madad se carefully eek rack ke opar nikal dhe nghe.
19:42Aap dhe saktay hai ke berabar ka rang ka aisa aya hai.
19:47Aeisa hi egzakt.
19:48Aapke ghever ka rang hona chahi hai.
19:51Aapke edes peo agar dhekhenghe.
19:53Toh eek wall form ho gai hai.
19:55Voh wall ba была symportent hai.
19:58Stop it. Stop it.
20:00It's hot.
20:01It's too hot.
20:03Then you're going to put it on.
20:06It's not hot.
20:08You need to hear it.
20:12Now, you have to put them with tongs.
20:17You have to clean the edges with a knife.
20:34You have to do one pour.
20:36Why are you saying so long?
20:37Why are you doing three times?
20:39Yes.
20:40What do you do?
20:41What do you do?
20:43You can see how these walls are all intact.
20:52The contestants of MasterChef.
20:54Take care of yourself.
20:57We call it perfection.
20:59It's not less than a color.
21:05Do you feel perfect?
21:07It's like that.
21:09It's more important than the chef Kunal.
21:12We will show Kunal once again.
21:14You're going to see it.
21:15It's very important.
21:17It's very important to create depth.
21:19If it doesn't come from depth,
21:21then the whole dish will be flat.
21:23This will happen.
21:25And Kaina said,
21:26I have to do this.
21:28Because this is the main hero element.
21:30If the gaver is not made,
21:32then what will I do?
21:35It will not make it.
21:36It will not make it.
21:38It will not make it.
21:39It will not make it, sir.
21:56It will not make it.
22:07No.
22:07No.
22:08Do you like this? I sit, you will make it?
22:10Yes, I will make it.
22:14Do it quickly, do it quickly, do it quickly.
22:17No problem.
22:18No problem.
22:20If you ever make a ghevar,
22:22it should be a little warm,
22:23because there is water in the ghevar.
22:25As the water goes from the ghevar,
22:27the ghevar gets cold.
22:28Then you start making a ghevar,
22:32your ghevar will become your ghevar.
22:33This was your viva tip of the day.
22:37I am going to throw it.
22:38I am going to throw it out.
22:41The ghevar is not going to be a ghevar.
22:43The ghevar is not going to be a ghevar.
22:45I am controlling the ghevar.
22:47I am controlling the ghevar.
22:49Come on, it's okay, Sai Shree. You will do it.
22:51Sai Shree, first of all,
22:53you have to go.
22:55You have to go very well.
22:58You have to go very well.
23:01Did this happen differently?
23:03Sai is very strong.
23:04You have to go very well.
23:05You will not believe it.
23:07The ghevar will not be a ghevar.
23:10I am not going to get a ghevar.
23:11I am going to get a ghevar.
23:15Quickly, if you want to mix it in a mix,
23:16then it will be a revoke.
23:24Beautiful is the world.
23:25Thank you, Chef.
23:27Chef Sanjot,
23:28let me see the Marshall Chef's perfection.
23:35Oh, shit!
23:37A little bit of a doubt
23:38that what I thought
23:39that it will never happen,
23:41it will happen in a single goal.
23:43Now, I have to concentrate on the other elements.
23:48Please, focus and continue.
23:50Okay?
23:56Chef Sanjot, what do you think?
23:57How much time will you take?
23:59Chef, just 20 minutes.
24:0020 minutes.
24:01Just 20 minutes.
24:04Let's go to the last 20 minutes.
24:06We will do all the guys together.
24:08We will help them,
24:10because they don't know anything.
24:11We are getting confused.
24:13But no.
24:14They didn't have to play a game with us.
24:19And they didn't have to play a game with us.
24:20I'll tell you one thing.
24:21No one of those other guys
24:22will be glad for their friends.
24:25I'm so happy.
24:28Then, they started to come.
24:30They started to come.
24:31If they were working,
24:32they were just working.
24:33And they were just working for them.
24:34And I came again.
24:40First of all,
24:42the oven
24:42again on 180ºC.
24:453-heat top and bottom.
24:48Saus pan, 100 ml water, 100 ml coconut vinegar, gas shiru, 3 ilaichi, 4 long, and a little soft.
25:02Soft this packet.
25:04You have to boil it on the side.
25:06You have a dough.
25:08You have a roundel of dough.
25:10A small dough.
25:11I'm rolling out the dough.
25:13I almost rolled it.
25:14After that, you have to add the dough and roll it again.
25:23You have to dock it with a fork.
25:24You have to dock it with a fork.
25:26And then you have to add it in the oven.
25:29The shape is like an express car.
25:32After that, we're making a thing.
25:34After that, we're making a thing.
25:35If we're making the shape, if we're doing our work, or if I understand our partner, this is more confusing.
25:41The pickling liquid is our pickling liquid.
25:44We have to close it.
25:45And we have to keep the pitches on the side.
25:48There are 3 leaves.
25:52You have to add 3 leaves.
25:57If you're crisp and golden brown, you can remove it.
26:01You can check how it's going.
26:02How is this color? It should be like this.
26:09Sauce pan, gas on.
26:11Two tablespoons of oil.
26:16Cherry tomatoes.
26:18We made a tomato.
26:20My mom put it in the oil.
26:22We put it in the oil and strain it.
26:27Cherry tomatoes, we cut it in two parts.
26:29My mom put it in the oil and put it in the plating.
26:34Sweet potatoes.
26:37Like we had cutting for rugga pettis,
26:40the same cutting will come here.
26:44The sweet potatoes were not cut.
26:47It was hard.
26:48Who will cut potatoes?
26:49Because the mix of potatoes is going to go into the dish.
26:54I won't open it up again.
26:56Let's see how we cut it out.
26:58Let's go and see.
26:59Let's see what I'm seeing.
27:01Then do it.
27:02No one does.
27:03Do it fast.
27:04Do it fast.
27:05Do it fast?
27:07Do it fast.
27:09I've done fast.
27:10I'll do it fast.
27:11I'll do it fast.
27:12I'll do it fast.
27:12I'll do it fast.
27:14Immersion Blender.
27:15Pika.
27:17Here we have kokum agar.
27:20Kokum agar.
27:20Kokum agar, sir.
27:21Kokum agar.
27:25Add 150 ml water.
27:29150 ml.
27:301500 ml.
27:31And add a pinch.
27:32Add a pinch.
27:38Immersion blender.
27:41Mix it.
27:47Our kokum form was also prepared.
27:51We have a mixing bowl.
27:53The cooked sweet potato.
27:55It will go.
27:56What?
27:57Sprouted chane.
28:00A little moody.
28:01It's a concept of bhel.
28:03It's a very new recipe.
28:06Cut the sweet potato.
28:08To fry it and fry it.
28:11It's good.
28:12It's good.
28:13It's good.
28:13It's good.
28:16It's good.
28:17I don't know what I'm making.
28:18I'm making something like bhel.
28:21Homecooks.
28:21My elements are finished.
28:24I'm cleaning my counter.
28:26So we can prepare the plating.
28:27We can prepare the plating.
28:28And I'm going to prepare my final dish.
28:32It's time for plating.
28:36The cook along challenge was very tough.
28:39Luckily, I had a solid and stylish IKEA cookware.
28:43They supported me.
28:45I can produce the speed of Chef Sanjot.
28:47And I can produce something good.
28:52First of all, we have to utilize the ghevars carefully.
28:58We have to use two ghevars.
29:00We will plate the dhai bala and the ragda pattis.
29:04We made a chutney.
29:07We will make a bed below.
29:17Spoon!
29:34This is the moment of the truth!
29:48Once your charts are ready, you will have a such plate, there are 4 wooden blocks, these blocks you have
29:59to make a place in the beach,
30:00you will place it in the beach very carefully.
30:09And your presentation should be shown in this way.
30:34What's the last time?
30:35Yes, Chef.
30:36How long have you been?
30:37Yes, Chef.
30:38Almost there?
30:38Yes, Chef.
30:39Oh, wow.
30:40How did you get this?
30:41Yes, Chef.
30:41Yes, Chef.
30:42It was bad for countering the counter.
30:43Yes, Chef.
30:49Harvati, please.
30:50Yes, Chef.
30:51Your presentation is not yet completed.
30:53Just a glance.
30:54Just taste it.
30:55Just a glance.
30:56The Jhaibala is looking mind-blowing, it's very good.
30:58Very nice.
30:59Very nice.
31:01Very nice.
31:01Renuvabni ji.
31:02Are you ready?
31:04Wow.
31:05Beautiful.
31:07The elevations are not too much, Sajud.
31:10Okay, there is a little bit of chakni on the top.
31:13Be careful.
31:14Don't do it again.
31:15Because your presentation has already been done.
31:18The last three minutes are left.
31:19At this time, you have to focus on your presentation.
31:21You have to focus on your presentation.
31:22Change it.
31:23Don't do it.
31:23Don't do it.
31:24It's very fragile.
31:25Be careful.
31:30Here, you are going to be fine.
31:32Here, you have to be fine.
31:34Here, you have to be fine.
31:35Here, you have to be fine.
31:35What is fine?
31:36Oh, oh.
31:38Dipali.
31:39Come on.
31:40You have to be fine.
31:42You have to be fine.
31:42You have to be fine.
31:42But you have to be a small mistake.
31:44Madam, hold on.
31:46One.
31:46Two.
31:47Three.
31:48Mr. Sanjot, you have to put it in three.
31:50You have to fill it in.
31:51It's called to overcrowd.
31:54There is a garnish on the side.
31:55Look, there are three.
31:57Be careful.
31:58Be careful.
31:59Be careful.
32:00Be careful.
32:01Be careful.
32:02Be careful.
32:02Be careful.
32:03It's okay.
32:12Come on.
32:14Master Chef, come on.
32:20Last 10 seconds.
32:23And you begin the countdown.
32:25Five.
32:29Four.
32:30Three.
32:32Two.
32:33One.
32:34One.
32:35Time is done.
32:36Back is done.
32:38Back is done.
32:42I don't believe that I have done a cook-along challenge today.
32:47It's also with a black apron.
32:49It's also with such a big chef.
32:51I had confidence that I followed the whole instruction.
32:55The same thing is that they have made it.
32:57I have made it the same way.
32:58But then, I can't say anything.
33:00Because I can't say anything.
33:02I can't say anything.
33:03I can't say anything.
33:03An amazing chef.
33:05He has an amazing challenge.
33:07And after this amazing challenge,
33:09no one will leave the kitchen.
33:18Time for tasting.
33:20Master Chef's first cook-along challenge.
33:23With Chef Sanjot Keev.
33:26We have made the whole country
33:26from different regions.
33:29His name was
33:30Bhadrat Ki Tokri.
33:39The whole India chart,
33:40which you celebrated,
33:41right from thought to execution,
33:44brilliant is the word.
33:46Very good.
33:47Thank you so much.
33:50You are drinking water.
33:51You are hungry.
33:52Yes.
33:53Let's taste it.
33:54So Chandana Ji, Sai Shri,
33:55let's start with you.
34:09I have done,
34:10you are hungry.
34:11This is the first cook-along challenge.
34:11I have seen that the CHEVAR
34:11did not,
34:13I have seen the otherwise the CHEVAR
34:15have gotten the CHEVAR.
34:16I have seen the other done menu.
34:18I have seen the face of the CHEVAR
34:18that the CHEVAR isn't being ordered.
34:20I am having made the CHEVAR.
34:21This is why we have made the CHEVAR,
34:24I was thinking okay,
34:24I am thinking about the CHEVAR and
34:25the CHEVAR are completely
34:26But given that he was standing behind, he took a lot of ketchup.
34:49Your mom has a very lucky charm.
34:52She doesn't have a giver at the table.
34:54The moment she came to your counter, beautiful giver.
34:59Thank you, sir.
35:00This is the Bengali-inspired giver of Puchka.
35:04I think it's so amazing.
35:07It's taking me to the back streets of Kolkata.
35:09Beautiful balance of taste.
35:11Your observation is very good.
35:13You have that in here.
35:17Congratulations.
35:18Very good.
35:19One thing I would like to tell you, Sai Shree.
35:21Today, we have cooked food together.
35:23Now, as you came from the MasterChef kitchen,
35:26you will come to my kitchen and we will cook food together.
35:29Very nice.
35:30Wow.
35:32Thank you so much, Chef.
35:34This means a lot.
35:59Congratulations.
36:01Congratulations.
36:08Parvati Ji, Hemang, take your dish.
36:17Amazing.
36:18The chef has presented the giver.
36:20I thought this challenge is made for you both.
36:23In India, we come from that region where the giver invented.
36:29Now, you have a lot of struggle in this challenge.
36:31Right?
36:31In your giver, there is no wall in any giver.
36:36Are you seeing it?
36:37Flat giver.
36:38It's a great deal.
36:52And we are seeing it for you both.
36:52I think all the giver is good.
36:54www.frii2.com
36:55and it's a great deal with your style.
36:57So, you can use it for the Depending on this flavor.
36:57It was a great dish for the right.
37:00See?
37:04Venu, Avni ji, what are you doing with your dish?
37:09Avni ji, this is not a fool, this is a fool.
37:32The sponge is very heavy, it is very soft, and according to my opinion, this is the best sponge, Dahi
37:40Balle.
37:41Great effort.
37:42Well done.
37:42Well done.
37:45Vipali ji, Jamula ji, please take a dish.
37:57Look, if I compare it, it is a good plating.
38:01And you will have to give a hand, Vipali ji.
38:04You have put the dough together and together.
38:07You were giving the dough to the dough when you were putting the dough together.
38:15And that dough is reflected on this plate today.
38:18Today, it's been reflected.
38:26The color of the milk has changed,
38:28but you've forgotten to add milk in the sauce.
38:33It's a white color.
38:34It's like that.
38:36It's missing its color.
38:38The flavor is also very good.
38:40But,
38:41it's not a good flavor.
38:44There's no flavor in it.
38:45Okay.
38:47Thank you so much.
38:53We've said,
38:54and this is our belief,
38:55that this is not a man.
38:57This is the second chance of life.
39:01Where the price is new from,
39:04where the conditions change.
39:07And I want you to get a such a person,
39:11who lives and lives and lives.
39:14Absolutely.
39:23Please,
39:24welcome to our
39:26superstar of the audition,
39:27Chef Ratna Tamanka.
40:23We are all in our hearts.
40:25What did you change for?
40:28When I came out of the video,
40:31I was shocked when I was looking at this video.
40:34People were all involved.
40:39I was giving all the subscribers from the color,
40:41which was boom,
40:43which was going up on one side.
40:46What happens when I came here?
40:48After I came here, I was a master chef.
40:50I was a master chef.
40:52Thank you very much.
48:19This is a wonderfulspace operator.
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