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00:26To be continued...
00:40Welcome to MasterChef India, co-presented by Vibamiyo Ketchup and Sauces, co-powered by Ikea, Fortune Chakki Freshata, Partner Kohler,
00:48Catch Salts and Spices, Vijay Sales, Swix Frozen Snacks and Specta Quartz Surfaces.
00:52Let's go to our first challenge today. Are you ready?
00:57Yes, Chef.
01:27Yes, Chef.
01:27I will not go because I have a lot of cooking experience.
01:30And his neck is very thin, right? So I thought that this will go.
01:33He said, no, no, I will not go. You go.
01:35Look at how good I can taste.
01:37I can't do it.
01:38I can't do it.
01:39Then Chefs said that those who have not done taste tests, they will test smell tests.
01:43So I got to sleep with me and we got to die.
01:45All of these people are getting to challenge me.
01:48And I saw Vikram and Vikram and Vikram are looking for another one.
01:50You can't taste test tests.
01:52That is our freedom of choice.
01:53You can choose anyone.
01:54Vikram said, I can go.
01:56I said, I'll go.
01:57I said, go.
01:57If you're confident, go.
01:58I said, I'll go.
01:59I said, I'll go.
02:28I said, you're good.
02:29That's a very big advantage.
02:31Ok.
02:32Now we'll reveal this taste test test.
02:35No for you.
02:37We all and for your audience.
02:53Here are 16 things.
02:54We'll get them for four minutes.
02:56We'll get to get to those 16 sauces.
02:58In four minutes, we'll get to sleep one thing.
03:01So when it's done, it's in one minute.
03:04Channah ji, we'll start with you.
03:06Three, two, one, now.
03:15One technique is to close the eyes to smell.
03:19So that the whole focus senses go away.
03:26What is the first smell then?
03:28What is the second smell then?
03:30What is the second smell then?
03:31I've got confidence.
03:32I'm like, man.
03:33This is so fast and fast.
03:35So I'm happy.
03:50Now it's a difficult one, right?
03:54I'm happy.
03:57I'm happy.
03:58I'm happy.
03:59I'm happy.
04:00I'm happy.
04:01I'm happy.
04:01I'm happy.
04:02Write in your language.
04:03Okay, okay.
04:05See?
04:05She's getting confused in the language.
04:07If you can write in your own language, that's okay.
04:1730 seconds.
04:19She's getting confused.
04:20Shaf, give the time for it.
04:21Amma, do it.
04:24Number 12
04:2913
04:3013
04:3113
04:313
04:323
04:323
04:333
04:333
04:333
04:333
04:333
04:333
04:343
04:343
04:343
04:343
04:344
04:343
04:354
04:354
04:354
04:365
04:375
04:395
04:426
04:437
04:437
04:437
04:458
04:537
04:548
04:558
04:559
04:559
05:0210
05:0310
05:0410
05:0510
05:0510
05:0511
05:0711
05:0811
05:0912
05:1012
05:1113
05:1315
05:1315
05:1311
05:1412
05:2013
05:3822
05:4222
05:45I think it's time to finish it, Prabhupada.
05:48I think it's time to finish it, Prabhupada.
05:50I was writing one, two, three, four.
05:53I thought, why are you doing this?
05:55I think it's writing spices.
06:19Ten, nine, eight, seven, six, five, four, three, two, times of Prabhupada.
06:38Well done.
06:44Vikram, three, two, one.
06:59Keep an ambulance in standby. Simran will have a heart attack.
07:02No.
07:08I can see that the smell is less.
07:10The smell is less.
07:17I feel like Enjo Ji is trying to see it inside.
07:21Is it so close?
07:26The smell is coming.
07:27The smell is coming.
07:32After this, I told him that Ganga is going to die.
07:36That's a good thing.
07:37At least, you'll have to send four to four.
07:38The smell is coming.
07:39Take that word to the dog.
07:45That's not a bad boy.
07:45I mean, I always want to know if I could bring a man.
07:50I don't want to say that.
07:52But I am not a bad woman.
07:58And I'm too bad.
08:02I've got to know if I can contact you.
08:02I don't know if I can contact you.
08:02Because of the smell is not a bad boy.
08:07I'm sorry.
08:08Today's challenge is your thadikki.
08:11What? What do you say?
08:12I gave you a challenge today.
08:15Oh!
08:15Oh!
08:17Jumna Ji said you gave me a challenge yourself.
08:21So Renbeet sounds like we are going to sing today.
08:24Boy!
08:26Very good.
08:29Aamni Ji.
08:30Three, two, one.
08:45Another one.
08:46If you haven't come in the world, you should have started drawing.
08:48Yes.
08:50Drawing?
08:51Masalika.
08:52I never understand myself.
08:53Why?
08:54You can write in Marathi.
08:56No.
09:06The last minute.
09:18That's it.
09:24Time for results.
09:29Today, there is a great friend of mine who has made a record of the smell test of MasterChef.
09:38But, but not here, from the bottom.
09:47And the record is our friend.
10:00Jamna ji, what is this?
10:03They have gained one number.
10:07They have written a recipe.
10:09Yes.
10:09They have written a recipe.
10:11They are telling you that I have written a recipe.
10:15So, one spice.
10:17Yes, that's it.
10:17You have a recipe.
10:22We have the mark sheet.
10:25There are two pairs.
10:26There are three pairs of pairs.
10:28Those are the number one.
10:30One pair of pairs is the number of pairs.
10:36And one pair of pairs is the number one.
10:40These are our top two pairs.
10:43and who has gained 10 numbers from 16 to 16,
10:50has been a top spot.
10:51That's the one who is the one who is...
10:57Ajinkya, the standing in your head is the Himanshi.
11:04Is this my sister of Simran's Vishra Senior?
11:08I'm shocked. How did it happen?
11:11I feel like someone can't be so good at all.
11:15What will you do on me?
11:17Today's two wins.
11:19Which has gained from eight numbers.
11:22And that is...
11:26Rupali.
11:31What is this?
11:32What will we get?
11:34What will we get today?
11:35We will keep Yasmin and Mehujji at the site.
11:39The first advantage is that...
11:41Today will be a team challenge.
11:45And you both will be the captains of your teams.
11:52Just to see that, I have more attention.
11:55Because I have no trust on both of them already.
11:58Now, there is a small twist.
12:01Both captains will keep us with us...
12:03And the rest of them will go outside for a little while.
12:10I don't know what's going on.
12:12There is a new strategy or a new game plan.
12:15We took a separate area.
12:18And there was a TV on the screen.
12:20What is happening inside us?
12:22What is happening?
12:22Then they didn't know that we are watching outside.
12:25They are listening to us.
12:27They are giving us.
12:27We got the captains.
12:28Now it's time to make teams.
12:30Simran and Himanshi, you will make a team.
12:33Rupali and Archana.
12:37And Archana and Rupali will make a team.
12:39Simran and Himanshi.
12:40Wow.
12:41You will give us these two papers and pen.
12:44And you have to write...
12:46...that there are 6 teams.
12:48Which three teams will go there?
12:51And which three teams will go there?
12:54Come on.
13:02Let's see.
13:03Let's see.
13:04Let's see.
13:04Let's see.
13:05Let's see.
13:06We've talked about this.
13:07This is a great advantage.
13:09You will take this challenge.
13:14I knew that both of us will write our names.
13:17We will be able to do something.
13:21Simran Himanshi has given you...
13:22...Sai Shri and Chandana Ji.
13:25Wow!
13:27Anshmit Prabhadeep.
13:30And Dipali and Jamana Ji.
13:33Genius.
13:35I told you that they will do that.
13:37Simran Himanshi has given you...
13:40...Archna Rupali.
13:42Avani and Venu Ji.
13:45Anju Manju.
13:46And Dipali and Jamana Ji.
13:50Dipali and Jamana Ji.
13:52Dipali and Jamana Ji.
13:53Dipali and Jamana Ji.
13:54I want to give both of you.
13:58Clearly, you have compared to both...
14:01...the most important thing is Dipali and Jamana Ji.
14:07Vikram and Ajinkya need both.
14:10Absolutely.
14:10Cool.
14:12We are very happy to go.
14:15We all believe that these people should be in the team.
14:18We are happy to go to the team.
14:20We are getting the opportunity to go to the team.
14:21I think Dipali and Ajinkya are doing a good job...
14:24...but Jamana Ji has a little setback.
14:27So, we didn't want her.
14:29You said we didn't want her.
14:30And Rupali?
14:31Look, the team will be in the team.
14:33So, we have to keep someone strong.
14:36So, I think...
14:37...I think they will give me...
14:38...the most important thing...
14:40...I think they will give them.
14:42They will give them.
14:42That's right today.
14:43Because we want to move forward.
14:45They will give them the team.
14:47What do you think?
14:49You think they will not move forward.
14:52That's right.
14:53I was very happy.
14:54I was very happy...
14:54...because both of them...
14:55...they were very low...
14:57...and they didn't feel good.
14:58So, one side is the team...
15:00...which both of them want.
15:02Vikram and Ajinkya.
15:03And the other side is the team...
15:05...which one doesn't want.
15:07...which one doesn't want.
15:07Dipali and Jamana.
15:11Now, where will these two teams...
15:12...and where will they go?
15:13They will have to decide.
15:15Now, let's give a small surprise.
15:17Master Chefs, come back to the kitchen.
15:33We talked to you about the surprise.
15:36The surprise is that...
15:38...when our Master Chefs was outside...
15:41...and they were playing together...
15:43...and the discussion was running...
15:44...it was happening all around us.
15:45You could see them all.
15:46You could hear them all.
15:51How do we learn?
15:52We're always thinking...
15:52Why are we fighting against each other?
15:57What do we do?
15:58What are we doing?
15:58Sir, I didn't know...
15:59...that both are not going to take.
16:01When we get a team challenge...
16:03...it always happens...
16:04...the first time is the same...
16:05...the second time is the same...
16:07...and the same time...
16:08...the same time...
16:08It's the same thing, because everyone thinks that they're very strong.
16:13They're going very up.
16:15But it's not like this.
16:16It's not like this.
16:17It's not like you're going to go up to one foot,
16:18but you're not going to go down to one foot.
16:22But it's okay.
16:23I can't do anything.
16:25We want to tell you that we're going to go to this team.
16:29Because tomorrow it's not like that.
16:31We're going to come to our next team.
16:32And we're going to come to Black Apron.
16:34We're not going to go.
16:38Sir, they're strong, so they're going to take all the team.
16:42We're going to take them too, so we're not going to take them too.
17:03So, basically,
17:05Ghumphir's question is only two pairs.
17:09Your most wanted joddy is Ajinkya Vikram's joddy.
17:14We give you a choice.
17:16You choose your captain.
17:23Now, let's go.
17:24And we thought that Rappok would be better for our team.
17:35We need to go with Simran Imanchi.
17:39Simran Imanchi is a good friend from Simranaca.
17:46It's a good friend.
17:52The team has become a team of Simran's team,
17:56Avni Venuji, Ajinkya Vikram and Anju Manjuji.
18:05Anshmit Pradip, Sai Shri Chandraji, Jamna and Dipali.
18:11You stand with Rupali and Archana.
18:26Today, Ajinkya and Vikram have proved to be strong in this team.
18:31Here are more chances of winning.
18:33If you think this team is weak, they should have gone here and lifted them.
18:39They say character test.
18:41We are going to the same direction where we are very strong.
18:45Because our chances of winning.
18:46We often forget that it is only the strength of human beings to raise the other team.
18:53This is also the name of the chef's life.
18:58Everyone wants to work on our name.
19:01But some of them forget that the time is a little bit less,
19:04they can lift it up there.
19:08Today, you have a chance to prove yourself to yourself.
19:10To prove yourself to yourself.
19:13Today, you will win every small team.
19:19Today's challenge, we are not giving you.
19:21He is taking the most important Indian chef for you.
19:26He was the first Indian chef in America to win a Michelin star.
19:30I was number two.
19:32Because he had opened my path.
19:33He had opened my path.
19:36They showed us the first time,
19:38that the Indian chef is not only making food.
19:41It is only telling a story.
19:43Please put your hands together for the legend.
19:46For India's pride to the world.
19:48And many people say,
19:49India's best export to the western world.
19:52Chef, Suveer Saran.
19:54Woo!
20:12When everyone came in,
20:14I was not freaking out of competition.
20:17And their personality is on multi-level.
20:20No! Max!
20:22I will not go forward to this.
20:27Khyaltal, chef?
20:27How are you, chef?
20:28I am a very proud.
20:30Chef Kaur Beers.
20:31Chef.
20:31Yes, sir.
20:33Congratulations.
20:34Welcome back.
20:36Just a pleasure and honor just to see you in MasterChef Kitchen.
20:39Always.
20:40Always a pleasure.
20:41And it's equally mine.
20:43You have come in the sixth week.
20:45You have come in the sixth week.
20:47You have come in the semi-finale.
20:50I will not leave anyone from you.
20:52You will remember this.
20:55We thought that when you say that,
20:57how will your challenge be?
20:59I will tell you today's challenge.
21:03I will show you it.
21:04I will show you it.
21:05Are you ready?
21:06Yes, sir.
21:16Today is your second challenge,
21:19which is happening here for the first time.
21:21Are you ready?
21:22Yes, sir.
21:23Yes, sir.
21:23Three.
21:27Two.
21:28One.
21:28Reveal.
21:29Two.
21:31Two.
21:49благодарate.
21:52You're going to follow us today's challenge.
21:54Today, you have to make a seven-course meal.
22:05The first course, you have to make a drink in 20 minutes.
22:10The second, in 45 minutes, a muse bush.
22:15You will give us a soup in 60 minutes.
22:20You will give us a soup in 75 minutes.
22:25You will give a starter in 75 minutes.
22:26After 90 minutes, a salad.
22:29After 100 minutes, a main course will come.
22:31And in 120 minutes, a dessert.
22:36In today's seven-course meal,
22:38where you have to keep the course in 20, 45, 60, 75, 90, 100,
22:42and 120 minutes,
22:43you have to keep the course in front of us.
22:45For that, I will give you 120 minutes.
22:49That means, how many hours?
22:51Both teams will make every course in their time limits.
22:56And for every successful course,
22:58you will get 10 points.
23:01You have to make food,
23:03you have to give dishes,
23:04you have to taste,
23:06and you will also give marks.
23:07It's gonna be so tough.
23:10In MasterChef's world-class pantry,
23:12in Veeba's special zone,
23:13you will get Veeba's wide range of super tasty ketchups,
23:16variety of creamy mayonnaise,
23:18dressings,
23:18sauces,
23:19spreads,
23:20instant noodles,
23:21and Chinese sauces.
23:22Because,
23:23you have to get a good taste.
23:26In the Ikea zone,
23:27you will get all the beautiful plates and bowls.
23:30And here,
23:30you will get cast and pans,
23:32premium nonstick cookware,
23:33stainless steel cookers,
23:34and crows.
23:35You will get a fortune rack,
23:37fortune chakki freshata,
23:39suji,
23:39maida,
23:40fortune soybean oil,
23:41fortune mustard oil,
23:42and other things.
23:45And,
23:45to give your cooking stations,
23:46bold and luxurious look,
23:48you have a multi-purpose,
23:49spacious and durable sinks,
23:51and touchless technology,
23:53and multi-spray options,
23:54innovative faucets.
23:58Catch sauce is all about eating.
24:00In the catch sauce and spices rack,
24:02you will get catch sauce,
24:03and with catch sprinklers,
24:05and pink rock salt.
24:08And,
24:09you will power the electronic appliances
24:11Vijay sales.
24:12In the Vijay sales zone,
24:13you will get durable refrigerators,
24:15mixer grinders,
24:16quality air fryers,
24:17hand blenders,
24:18and also very much.
24:21In the ready to cook,
24:23frozen snack section,
24:24you will get quality samosa sheets,
24:26spring roll sheets,
24:27delicious puff paratha,
24:29puff pastry sheets,
24:30crispy threads,
24:31tasty kunafa dough,
24:32and also very much.
24:36You will make your kitchen
24:36hygienic and maintenance friendly,
24:38you will make them
24:38spectra quartz surfaces.
24:40Crafted with Italian technology,
24:42experience the MasterChef feel
24:44with these luxurious stone surfaces.
24:50So,
24:51you have to start 5 minutes
24:53for your ideation,
24:55which is not included in your 2 hours.
24:58Okay?
24:59So,
25:00you have to start 5 minutes
25:01for your ideation.
25:02Now.
25:10Let's go.
25:12Let's go.
25:14Let's go.
25:15Let's go.
25:17Let's go.
25:19unique and different
25:20so I think
25:22that we are making a menu
25:24we are making a discussion
25:25with our captain
25:27and we have
25:29clarity
25:30he has given us
25:31that you can do it
25:32you can do it
25:32all the dishes
25:34that we have made
25:35in our community
25:36and we are ready
25:37for our best food
25:40present
25:42MasterChef's jodio
25:43ideation
25:445 minutes
25:45are finished
25:46in 3
25:472
25:481
25:50that's it
25:51that's it
25:53captain
25:54tell me
25:55what is your cooking division
25:57in your team
25:58what is it?
25:59Chef, our team's division
26:01when we start
26:02we are going to make
26:03anju and auntie
26:04we are going to make
26:06Vikram
26:07is going to make
26:08a desert
26:08so he will work
26:09on the desert
26:10I will make
26:11an element
26:13for our soup
26:13first
26:14I will make
26:14that element
26:14and Ajinkya
26:17will make
26:17a pastry
26:20that will make
26:21a starter
26:21and his uncle
26:22and his uncle
26:23will start
26:23in the main course
26:24elements
26:26and the manju
26:28will make soup
26:28all right
26:30red team
26:30we will make
26:31we will make
26:32a drink
26:33we will make
26:35a drink
26:35and the manju
26:37will make
26:37a soup
26:38and the soup
26:38is Pravdip
26:39the starter
26:40is Archan and Rupali
26:41the salad is Sai Shri
26:44and his mother
26:44the main course
26:46is Anshmit
26:47and the Chandra ji
26:48the dessert is Anshmit
26:49is Sai Shri
26:502 hours
26:52and the pantry run
26:53starts
26:54on
26:55get
26:56set
26:58cook
26:58cook
26:59in the
27:01So,
27:10a
27:12cookie
27:26work
27:28which is soothing in the body.
27:30It's a cold effect.
27:31And it's especially in the warm days.
27:35So, we're making this one.
27:39I had to serve a drink.
27:40I put water in the cooker and chawal.
27:43I put some redis and some redis
27:47and I put it in.
27:48So, the chawal will go well.
27:51Because this tonka torani is actually
27:54made from our fermented rice water.
27:57So, Mania and Himanji
27:58have started to make an amuse bush.
28:01In which Himanji
28:03has made water in a sand.
28:06And it will go down to it.
28:07It will start to put it in the sand.
28:09Second, it was a mulberry hunkard
28:12which I had and Simran had ready.
28:14It was going to go to pomogranat.
28:16So, I started to ready to make pomogranat.
28:20We're making a drink.
28:21Peru's drink, raw drink.
28:23It will be made in 15 minutes.
28:25So, we'll make it so that the rest of us can do the work.
28:29First, we had to put it in the sand.
28:33Then, we put it in the pudina.
28:36Then, we made a masala.
28:38In which we had a lavender powder.
28:42Then, we made lemon juice, sugar, powder.
28:45Then, we made it all in a different way.
28:47In one ball, we had juice.
28:49Then, we had sugar, lemon juice.
28:52Then, we put it in the mud.
28:53Then, we made it well.
28:55Archana Ji, it is different in our drink.
28:58Our soup is also 60 minutes.
28:59It takes a lot of time to cook the mutton.
29:02So, this is the first time to cook the mutton.
29:03Then, we started our soup.
29:05Then, we started my panna cotta.
29:07We thought that the panna cotta.
29:09Then, we set it first.
29:12The ratio is very important.
29:13Then, I put it in the main course.
29:16Then, I put it in the main course.
29:17Then, the tension is that the main course is I and Sai Shree.
29:19But, I see Sai Shree has no involvement in desert and main course.
29:23There is no involvement in me.
29:25Then, I thought that after that, I told you that you will do it.
29:29Then, I started doing it.
29:30Dipali and Jemina Ji gave our pappadi's main elements.
29:34One is a pappadi and one is a potato.
29:37They are both making it.
29:38Then, there are both chutneys.
29:39One is plum and basil.
29:41My mom is making it.
29:42Then, there is a potato in it.
29:45I am making it.
29:46So, we are doing all the things we are talking about.
29:49The captain of the blue team is not looking at it.
29:51Chef Yeri.
29:52Rade, Rade, Simnen.
29:53Rade, Rade.
29:55Simnen, what are we drinking?
29:56What are we drinking?
29:57Auntie is making a very special drink.
30:00Tonko Torani.
30:01Yes.
30:02It is a smoke that we drink with milk.
30:07Our rice is made from the rice.
30:09Tonko Torani.
30:10Tell me quickly, what is your drink?
30:13Yes.
30:14What is it going to happen?
30:14Is it going to be cold or is it going to be room temperature?
30:17It will be cold.
30:18It will be cold.
30:18Is it going to be cold?
30:20Yes, it will be cold.
30:21It is going to be cold.
30:21So, this is a potato that you are making in the water.
30:24Yes.
30:25It has been 10 minutes.
30:27In 10 minutes, you have to do the drink and serve it.
30:30Yes.
30:31Tonko Torani is a drink.
30:33It is the most important thing.
30:34It is the most important thing that Nimbu has been used in the water.
30:37The potato is made.
30:38Then, the potato is made in the water.
30:40Then, the potato is made in the water.
30:41Then, the potato is made in the water.
30:44Then, the potato is made in the water.
30:46Then, the potato is made in the water.
30:48Then, the potato is made in the water.
30:48Then, the potato is made in the water.
30:49How beautiful.
30:50I can't wait to try it.
30:51Blue team, great choice of the first course.
30:54Good luck.
30:56I will mash it quickly and use the butter and a little bit of a nembu, a dark, aambo, aadha,
31:05a dhaniyah, a petta and a little bit of a zest.
31:10It will be ready. We will mix it all together, and we will put it in the last fridge so
31:15it will get cold.
31:23Do you have any captain in the red team or not?
31:26Captain.
31:27Yeah, P.
31:28First, quickly, let me take a look at you.
31:31I am too.
31:32I am too.
31:33I thought you had a little demoralized from this challenge.
31:36How did you talk about it?
31:38Confident, Chef.
31:39We are very confident.
31:40Yes, Chef.
31:41Are you looking for another one?
31:42Yes.
31:43Who is making a ring here?
31:44We are inspired by Goa juice.
31:48What are you making?
31:49No, no.
31:50It's Peru.
31:52Goa.
31:52Goa.
31:53Goa.
31:53Goa.
31:53Goa.
31:54Goa.
31:54Goa.
31:54Goa.
31:54Goa.
31:54Goa.
31:54Goa.
31:54Goa.
31:55Goa.
31:55Goa.
31:55Goa.
31:55Goa.
32:11Goa.
32:27Goa.
32:28Goa.
32:30Goa.
32:30Goa.
32:31Goa.
32:31Goa.
32:31Goa.
32:32Goa.
32:32Goa.
32:33Goa.
32:33Goa.
32:33Goa.
32:36Goa.
32:37Goa.
32:39Goa.
32:43Goa.
32:43My responsibility was with Ajna and Rupali, but I was still helping because it's the first course.
32:50It's the first course, it's the first course.
32:51So I'm going to test it and check it out.
32:55I don't taste Guava.
32:57What is Guava?
32:58What is Guava?
32:59I'm going to put it.
33:02Do you want to put it?
33:08We're not putting it.
33:10Let's do it first.
33:11Do you want to put it in a drink?
33:12No, don't put it in it.
33:20Do you want a drink?
33:22Do you want a drink?
33:22Let's leave the rest of us.
33:24How do we do it?
33:25Put it on the glass.
33:26First, Guava juice and mint juice were put on the side.
33:32Then, we had to make a good kick for it.
33:34We didn't have to make a good kick.
33:37We didn't have to make it.
33:38We had to make it.
33:39We had to make it.
33:40We had to taste it again.
33:41We had to add sugar and salt.
33:44We had to add all that.
33:46I had to set it all.
34:07Let's go guys.
34:08Let's go.
34:09Time for the first course.
34:11Try last.
34:17Drink in 10 seconds.
34:26There are four minutes après clear.
34:43Three, two, and one.
34:48Lovely.
34:52Two people came from both teams, one who has made the course and one captain.
34:58All right.
35:00Let's start with the blue team.
35:01Blue team, tell us what drink has come in front of us.
35:04This is our Odisha, a very old drink.
35:10In the Jagannath Mandir, we have left over leftovers in the night and we can drink it in the morning.
35:18There are nimbou, dhrak, kaccha, curry leaves, dhania-pata and aambo-odha.
35:27We can drink it in the morning and we can eat it in the morning.
35:31We can drink it in the morning and we can drink it in the morning.
35:36What kind of flavor is this?
35:37What kind of flavor does it taste like?
35:38The masala is roasted with jeera and mirch.
35:42It also goes.
35:44Add a little nimbou.
35:45Nimbou.
35:49Red cream.
35:51We have made a bloody-mary drink of inspiration for Guava.
35:58We have made a little juice with tamarind and very little light soy sauce and a little sugar and salt.
36:08We have cooked it for freshness.
36:10We have a little juice and a little jeera for freshness.
36:13And we have made a chate-masala type of work.
36:18With a little jeera, sugar and very little white pepper.
36:23All the best.
36:23Ready for the next courses.
36:25Yes, sir.
36:25Let's see you in the next 20 minutes.
36:39Guava is really enjoying the drink.
36:42Huh?
36:43Is it a different drink?
36:46It's a very good taste of Guava.
36:49If you spend a little bit of time on it, then it's more fun.
36:56It's more fun.
36:57It's good.
37:01It's good.
37:01It's good.
37:02It's good.
37:04It's good.
37:04Look at the blue team car.
37:15I love this story.
37:17Jai Jagannath.
37:18How beautiful.
37:22It's a temple drink that's sustainable.
37:25You're using the old ingredients.
37:27And you get all the ingredients of the story.
37:30What a great thing.
37:31But in this case, the adhra has added a lot to eat your bones.
37:35It's not stringent.
37:39So, sir, I think that if I choose out of the two,
37:43then I'll choose Rani.
37:46I think at least body is in it.
37:47Me too.
37:49It's a character.
37:50Personality.
37:51Personality is the right word.
37:53Also, when I add lemon in it,
37:55the lemon zest, it gets a little kick.
37:59Look, the guava drink I've drank,
38:01it's mainly that the chini also reduced,
38:04the milk also reduced,
38:05which I like.
38:06The flavor of the guava was filled with the guava.
38:09The drink I drank, there was no ice.
38:12There was no ice in the rest.
38:14So, it's diluted a lot.
38:16Maybe that's why I could manage the entire glass,
38:19and I enjoyed it.
38:20If we're serving food,
38:21the consistency is a big factor.
38:24It's very important.
38:26How many people will come to a restaurant
38:27who will not drink milk,
38:29nor the chini drink.
38:31And this drink,
38:33it's like this,
38:34how it feels like they have
38:36put a lighter in the glass.
38:40Kalabi, let's do the countdown of the numbers.
38:49We've decided that the blue team will be 8 points,
38:52and the red team will be 6 points.
38:54Fair.
39:02Team red, 6,
39:04and team blue, 8.
39:07Oh!
39:09Yeah!
39:10100.
39:11Congratulations, team blue.
39:14Jai Jagannath.
39:15Jai Jagannath.
39:17Jai Jagannath.
39:18Good job.
39:19Jai Jagannath.
39:22Jai Jagannath.
39:22We have told no one.
39:23There are many dishes.
39:25Everyone has kept their own
39:26and so on.
39:28whatever we should do,
39:29we should be able to put out our food.
39:31So, we should get a lot of points in Amoosebush.
39:34We are going to take 2 points now.
39:37We have to get this mouth.
39:38We have to keep our mouth in Amoosebush.
39:39We have to keep many elements.
39:41Because they are bite-sized.
39:42I was going to keep our mouth in the mouth.
39:45And we need to keep our mouth in a flavor bomb.
39:46So, the main element of Amoosebush
39:47Its main element is a papadi and potato.
39:51Dipali ji gave two sauces to make my mom's sauce.
39:58I'm making a mousse inside and I'm making it.
40:00So, we divide this work and we're all making it.
40:04Our idea was a papadi, a mulberry hunkard, a bonbon shell, a single pomegranate pearl and a chat masala.
40:16And he was going to be a mousse bush.
40:20Red team and blue team, there was one advantage for your captains.
40:25Now, announce the second advantage.
40:28Woohoo!
40:31For the second advantage, a very big chef is coming from such a restaurant.
40:38The New York Times gave three stars.
40:41According to Condanas, it's the best restaurant in the world.
40:45And their waiting list, on an average, is 10,000 people.
40:54And the restaurant's name is Banglo.
40:58Woohoo!
41:10Woohoo!
41:33Woohoo!
41:52This week is only getting better with some of the best Indian chefs in the world.
41:58From India, from America, there is a great place to eat in India.
42:06I say that there is a magic in my hand.
42:10Whatever the dish touches me, I think it will taste better.
42:15When the water comes in, the water tastes good.
42:21So, you will understand your help.
42:25Red team, blue team. Ready?
42:27Yes, Chef.
42:27You will tell us when you need Chef Naushad's help in 10 minutes.
42:35Please raise your hand.
42:37Chef Naushad will reach you.
42:39Let's give it to you.
42:40Let's give it to you.
42:42Let's give it to you.
42:42Let's give it to you.
42:43Simran, you have already taken your hand.
42:45Do you need it now?
42:46Yes.
42:47We will talk.
42:49What did you call for talking to me?
42:52Ideas?
42:53Ideas.
42:54You are fine.
42:55You will come to your counter base.
42:57New team.
43:05Hello, Chef.
43:05Hello, Chef.
43:07We will give you a brief for the next courses.
43:10Let me tell you what we can add to this.
43:13That's why we have decided to first call it.
43:17Because when the thing is done, we will be broken.
43:21After that, we don't have to call it.
43:23When our thing is done, at the first stage, we will have to call it.
43:27Then we can add their ideas and knowledge in their work.
43:31We have made a raw mango.
43:35We have made a raw mango.
43:37We have made a bonbon.
43:39We have made a bonbon in the fridge.
43:40We are set in the fridge.
43:40What you will do, I will do.
43:43Okay.
43:43And the soup is made with tomato and chicken shorba.
43:46We have made a crystal bread.
43:49We have made a basil foam.
43:51Okay.
43:52If you have pistachio, put pistachio.
43:54Okay.
43:54The color will also be green.
43:56Okay, good idea.
43:58Then we have made a starter.
44:00We have made a paneer.
44:02I have whipped the paneer.
44:04We have fried curry leaves.
44:06Then we add whole spices, salt and salt.
44:09So, I have set it in the fridge.
44:11How did you roll it?
44:12Yes, we have made a pastry.
44:14We are rolling it.
44:15We serve it with prawn bisque sauce.
44:19This is a thick sauce.
44:22We add fried curry leaves.
44:24We add hot honey chilies.
44:25Okay.
44:26We can add sweet chili jam.
44:28Sweet chili jam.
44:29It is a sweet chili jam.
44:30We will make it?
44:31Yes.
44:32We will roll it with the paneer.
44:33It will be a good taste.
44:35Okay.
44:36And the caramel molasses can be made in the garnish.
44:40Okay.
44:41Okay.
44:42Okay.
44:52Okay.
44:56Okay.
44:58Okay.
44:59Okay.
45:15Okay.
45:18Okay.
46:58I thought you had done this well
46:59Let me put on a dish ask you dad
47:01How do youung funky утles but your Titles are already mousse
47:05so they will keep it on the side.
47:07This font of spuma will only go up.
47:09So let's do it.
47:10I say we can't even put it on.
47:12Amuse Bush is always one bite.
47:15If you keep anything under the plate,
47:17it won't count the Amuse Bush.
47:19For your pre-starter,
47:21just one minute left.
47:30Ten.
47:33Nine.
47:36Eight.
47:38Shildi, jildi, jildi, jau.
47:40Seven.
47:41Saishri.
47:44Six.
47:46Jau.
47:47I don't understand.
47:48Five.
47:51Five.
47:58Four.
48:00What are you doing?
48:01Why are you doing this?
48:01Eight.
48:03Eight.
48:03Eight.
48:04Three.
48:06No, no, no.
48:07It's gone down.
48:10What?
48:11One.
48:23One.
48:25Two.
48:26Two.
48:26Two.
48:27Two.
48:27Two.
48:27Two.
48:27Two.
48:27Welcome to the Switch Special Recipes of today's recipes.
48:35When we talk about spring roll,
48:37it comes to a Chinese spring roll, Mexican spring roll
48:40or any other savory spring roll.
48:42But we both of our brothers
48:44have a shock to give each dish a sweet dessert twist.
48:50And with this shock,
48:51we're going to give a chocolatey twist.
48:54Chocolate spring roll.
48:57So, let's go.
48:58Without a delay, let's add more recipes.
49:01First of all,
49:03let's remove our sweet spring roll sheets from the freezer.
49:07After that,
49:08we have to wash them properly.
49:10So, we keep them for 40-60 minutes
49:13until room temperature.
49:17So, we have to keep them out of the spring roll sheets.
49:20Now, let's start our chocolate stuffing.
49:26We put the saucepan on the gas.
49:28We put some cream in it.
49:30We put some cream in it.
49:30It has been warmed up.
49:32Our cream has been warmed up.
49:33Now, we will add chocolate.
49:36And with that,
49:37I'm making a binding for spring roll sheets.
49:39I'm making a binding.
49:40I'm making a corn flour and water mixture,
49:43which will help our sheets.
49:47My cream has been warmed up.
49:48My chocolate has also melted.
49:50I'll add a little butter.
49:52so that the chocolate stuffing will shine.
49:57Now, you can see that
49:58when I add butter,
50:00there's a little shine.
50:01And my chocolate has also melted.
50:03So, I'll remove it in a bowl.
50:05And I'll freeze it in the freezer.
50:06I'll leave it in the freezer.
50:10Let's go.
50:11Now, the chocolate stuffing is ready in our spring roll sheets.
50:13And the spring roll sheets have also come to room temperature.
50:16Now, we are ready with the sheets of chocolate filling.
50:20And the corn flour slurry,
50:22we will put it on the sides,
50:24so that it will be sealed.
50:27This spring roll sheets are completely vegan-friendly,
50:31very elastic and flexible.
50:33You can easily make your spring rolls
50:35easily and perfect shape.
50:37You can also make them as sweet or savory.
50:41And the best thing is,
50:43with the sweet spring roll sheets,
50:44whatever you make will always be crispy.
50:48This is our spring roll sheet.
50:50We've rolled it well.
50:52We'll remove it on a plate.
50:53We'll dry it a little,
50:54and then we'll fry it.
50:57Now, our spring rolls are ready.
50:59Now, we'll fry it.
51:01We'll keep it in medium temperature oil
51:02and until it's crispy.
51:07Our spring rolls are golden and crispy.
51:11Now, we'll remove it on a tissue paper
51:12and remove excess oil.
51:17With the sweet spring roll sheets,
51:19today we've made
51:20delicious chocolate spring rolls.
51:22However,
51:23the possibilities are not finished.
51:25You can also use them with different fillings,
51:28such as Chinese, chicken, macaroni and cheese,
51:31noodles, baby corn lollipop,
51:33and not just fillings.
51:34With the sweet spring roll sheets,
51:35you can also make chocolate with gas,
51:37money bags,
51:38fried wontons,
51:39tarts,
51:40edible cones,
51:41like so many more recipes.
51:43So,
51:43what about this?
51:44You also need to make
51:45these sweet special recipes
51:47with the sweet spring roll sheets.
51:51Nice.
51:54Cheers.
52:05Are you ready?
52:08Are you ready?
52:24I am ready?
52:31Push,
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