- 8 hours ago
Category
📺
TVTranscript
00:29Transcription by CastingWords
00:59Transcription by CastingWords
01:17Transcription by CastingWords
01:59Transcription by CastingWords
02:23Transcription by CastingWords
02:52Transcription by CastingWords
03:12Transcription by CastingWords
03:41Transcription by CastingWords
03:41Transcription by CastingWords
03:41What did you get?
03:42Black garlic.
03:44Wow.
03:45Did you hear this?
03:47Any of you have used it?
03:50Superb.
03:51Black garlic tastes completely from normal garlic.
03:55It's a little licorice.
03:57It's a little sweet.
03:59It's a very delicious ingredient.
04:01You can use it in a sauce or marinate.
04:07It's a brilliant ingredient.
04:09It's a good ingredient.
04:11Basically, if you do some-up,
04:14you have grapefruit,
04:16pumpkin,
04:17pumpkin seeds,
04:19garlic.
04:22Now, the most important thing
04:24is how much time will you get.
04:27And that will be Archena and Rupali.
04:32Rupali, Archena,
04:33you are going to decide all of them.
04:35So, you will decide how much time will everyone get.
04:38Do you have a favorite lucky number?
04:41Two numbers.
04:42Look, the rest of the protein is left.
04:44Time is a very important thing.
04:47Let's go, Archena.
04:49Take it in three, two, one.
04:56100,000!
04:57100,000!
04:57100,000!
04:58100,000!
04:59Two numbers are lucky.
05:00My child's number 21.
05:02Are you 21 or 23?
05:05Two numbers.
05:06How did you make two numbers?
05:07How did you make 21 and 23?
05:07Two numbers are made?
05:08Two, two, right?
05:0921, two, 23.
05:12Two, two.
05:13First.
05:13Then…
05:14I'm going to open と
05:15With your 20s,
05:27Let's see.
05:30Follow by subscribing for your podcast!
05:30Thanks a lot of backlinks!
05:32Archanas!
05:33and Rupali Ji's view is that we are stuck with two pounds.
05:36Let's go.
05:40Before opening the protein, there is a very important question.
05:44We know that there are two pairs of pairs
05:47that are not made of non-veg food.
05:51For those pairs, whatever protein is made,
05:54if they are non-vegetarian,
05:56we will give you a place to them.
06:00Alright, let's go.
06:02Now, let's call our Prabdeep and Anshmeet.
06:10Three, two, one, reveal.
06:20Hari Ram, do it.
06:23We've got 100 minutes.
06:26You've got grapefruit,
06:27cutdou,
06:29cutdou,
06:30black garlic,
06:32and prawns.
06:34We've got 5 minutes to eat prawns.
06:36You have 95 minutes to think,
06:40to eat prawns.
06:44You've got a lot of protein.
06:46You've got a lot of protein.
06:47And grapefruit is so good with prawns.
06:49You've got a lot of prawns.
06:51And grapefruit is so good with prawns.
06:51Prawn cooking is actually not easy.
06:55It's the most difficult thing in culinary,
06:57because perfection is very important.
06:59The other thing is to clean it.
07:01We're not going to clean it.
07:03We'll clean it up.
07:04Anshmeet Prabdeep, come on.
07:09Master Chef,
07:10you've chosen the ingredients and time.
07:13That is grapefruit,
07:15cutdou,
07:16cutdou,
07:17cutdou,
07:17black garlic,
07:19prawns,
07:20and all of them.
07:22100 minutes.
07:23I'm afraid of being inside,
07:25but we're not afraid of being inside.
07:27One is afraid,
07:28one is afraid.
07:29We're not afraid of being inside.
07:30We're not afraid of being inside.
07:33I'll give you a moment again.
07:35What will be safe in today's challenge,
07:39will not be in the elimination round tomorrow.
07:43And only two of them will be safe today.
07:48And in this moment,
07:49Master Chef's World Class Pantry will be closed.
07:55Master Chef's World Class Pantry
07:57in Viva's special zone,
07:58you'll get Viva's wide range of super tasty ketchup,
08:01a variety of creamy mayonnaise,
08:03dressings,
08:04sauces,
08:04spreads,
08:05and instant noodles
08:06and Chinese sauces.
08:07Because the goal of Viva is Viva.
08:11In the next zone,
08:12you'll get all the beautiful plates and bowls.
08:15And here,
08:16you'll get cast and pans,
08:17premium nonstick cookware,
08:19stainless steel cookers,
08:19and
08:20in the future.
08:21In the future,
08:22you'll get a
08:23Fortune Chakki Freshata,
08:24Fuji,
08:24Mayda,
08:25Fortune Soybean Oil,
08:26Fortune Mustard Oil,
08:28and other things.
08:30For your cooking stations,
08:31bold and luxurious look,
08:33you'll get a multi-purpose,
08:35spacious and durable sinks,
08:36and with their touchless technology
08:38and multi-spray options,
08:39innovative faucets.
08:44You'll get a catch sauce and spices rack.
08:47You'll get a catch sauce,
08:49and with it,
08:49and with it,
08:49you'll get a catch sauce,
08:50and with it,
08:50and with it,
08:50and with it,
08:50and pink rock salt.
08:53And you'll power your kitchen's electronic appliances
08:56with Vijay Sales.
08:57In Vijay Sales,
08:58you'll get a durable refrigerators,
09:00mixer grinders,
09:02quality air fryers,
09:03hand blenders,
09:04and also a lot.
09:07You'll get a ready-to-cooked frozen snack section
09:10You'll get quality samosa sheets,
09:11spring roll sheets,
09:12delicious puff paratha,
09:14puff pastry sheets,
09:15crispy threads,
09:16tasty kunafa dough,
09:17and also a lot.
09:21You'll make hygienic and maintenance friendly
09:23to your kitchen.
09:24Specta Quartz Surfaces.
09:26Crafted with Italian technology,
09:27experience the MasterChef feel
09:29with these luxurious stone surfaces.
09:33And this year,
09:34the winner of the MasterChef India
09:35will be from IKEA,
09:36a wonderful kitchen.
09:38International design,
09:39world class quality,
09:40and 25 years of warranty,
09:42you'll have a perfect IKEA dream kitchen.
09:48Your challenge is starting today's 100 minutes.
09:52In Get Set Lucky Day!
09:56Go!
10:16Class Goods
10:17Combine
10:18If you eat tea or steam?
10:18Steam.
10:20You don't have to eat nothing in it.
10:23They just suck a' report.
10:24I don't have water.
10:25We have to do it with cold water.
10:27We have to do it with cold water.
10:29We have to put it on the side.
10:31Look, the consistency is right.
10:33Okay.
10:39Come on.
11:02I think that's the best.
11:05Today, we are going to make a cheesecake.
11:08The base of the cheesecake will be pumpkin seeds.
11:12A crumble with almond flour.
11:15We are going to make a sauce with black garlic.
11:19We are going to make a sauce.
11:22And this is the very interesting fruit we have made for everyone.
11:27We are going to make a pearl today.
11:31Which will be marinate in the juice.
11:34Which will come from the top layer of cheesecake.
11:45Today, we have two risks.
11:46We are going to make a sauce.
11:47Because we have no elimination round.
11:49So, we didn't have a easy way out.
11:50Today, we have to try that we can handle the pressure.
11:53The second risk is that I have a prawn from the allergy.
11:56A severe allergy.
11:57If I eat a little bit, I will go to the hospital.
12:00But MasterChef, if I have to work in the hospital,
12:03If guests asked me if I have prawns,
12:05I will not do anything.
12:06We should cook everything.
12:08So, today, we will try that both risks.
12:10We are going to make a good reward.
12:11Today, we are going to take a prawn toast.
12:15So, we are making a deep fried prawn toast.
12:17We are making a black garlic bread.
12:20We will make a prawn mousse stuffing.
12:22We will give a grapefruit gel.
12:25Which will complement all the sweetness.
12:28And pumpkin seeds are very interesting.
12:31So, we are making a savory chicken.
12:38So, we are making a prawn.
12:49We have not done any work in the life.
12:52I have never been eating prawns in Punjab.
12:53And I've done any fun too.
12:55At the time, they are making their Dinosaur,
12:57which is very difficult,
12:59Today, we have thought the recipe for this.
13:00We have a lost recipe in India. It's a lost recipe in Pakistan and Punjab today, in Lahori Katlam.
13:08This is our base, we will use our pumpkin seeds, which is our core ingredient.
13:14On top of it, we will make black garlic and prawns.
13:18On top of it, we have the butternut squash, which is our third core ingredient.
13:23We will add ketchup to it.
13:25The skin and the head of the prawns, I am making a powder that will be our prawn powder.
13:31This is Black Apron, I don't know why we love it.
13:35But when we come to this Black Apron, we are still alive.
13:39But the pressure is so hard that we have to practice.
13:42We are working with calmness today.
13:45We are confident that we have thought that we will pull off.
13:59This is the result of the fruit.
14:01I have found some fresh fruit.
14:06It's like a tree, but it's not a tree.
14:08The three items are a little difficult.
14:10But I will do it and I will see that the best item is prepared.
14:14This challenge is very important for us.
14:17This black apron is our way.
14:27This is how I did.
14:28This challenge is really important for us to help us.
14:29This challenge is very important.
14:30This challenge is very important.
14:45This challenge is very important.
14:48We will make mashed potatoes, we will make mashed potatoes, we will make mashed potatoes,
14:53we will make it a lot, we will make it a lot, we will make it a cooker,
14:58we will make the cake tray, we will make our pumpkin cut,
15:02add salt and put it on the gas.
15:10What are you going to make?
15:12We will make butter, garlic, honey, prawns.
15:15We will make it a lot better, we will make the prawn treatment only with butter and garlic.
15:20It is very basic.
15:22I have a lot of expectations from you.
15:24Let me give you an idea.
15:27You have a crisp, a mash.
15:30Now what do you want?
15:32Protein.
15:32Protein.
15:33But what do you want in protein?
15:35A bit of flavor.
15:36A bit of bomb.
15:37Now you can fry it in tempura batter.
15:41Then you can toss it in your glaze.
15:43You can toss it in your glaze.
15:45What is the other idea?
15:46You can add some flavor of the pumpkin seed and grill it.
15:53It will make a different flavor.
15:54Different flavor.
15:55Now you can add pumpkin seed in the pumpkin seed.
15:58It's good.
16:01It's a good thing.
16:05It's good for peanuts.
16:12It's good for you.
16:13Because I want to show you that trophy.
16:19Because you are not just you.
16:22You represent all those women in the country.
16:25That is one in the heart and a desire.
16:29But the world has no opportunity for you.
16:32You have opportunity for them.
16:33You have a role model for them.
16:34Yes, Chef.
17:05Now when we eat this vegetable or any vegetable raw,
17:05And then we have to mix it in a mixer.
17:07And then we have to mix it in a mixer.
17:08And we have to mix it in a mixer.
17:09And we have to mix it in a mixer.
17:10And we have to mix it in a mixer.
17:15If I close my eyes and taste it,
17:18then do I know that the butter nut is precious?
17:21No.
17:23I'll add some more pieces so that...
17:30Now when we eat this vegetable or any vegetable raw,
17:33Then the actual character comes to us.
17:36Now this beautiful vegetable,
17:39which is a little sweet,
17:42How can you enhance this?
17:45If you roast it, then what will happen?
17:47The intensity will increase.
17:51Maybe the time is less.
17:53If you want to take my help,
17:56I think roasting will be a very good suggestion.
17:58Akeem, I'll leave you.
17:59I'm sure you've thought through the dish.
18:01Ultimately, I don't wear black apron today.
18:03I don't wear it.
18:05Immunity pin.
18:06I don't have it.
18:07I don't have it.
18:08So I'll give a suggestion.
18:10Yes, sir.
18:11It will be your execution.
18:12Yes, sir.
18:13Yes, sir.
18:15Thank you, sir.
18:26Yes.
18:28Thank you, sir.
18:33I'll take the prawns and put the prawns in the fridge.
18:39Hello, Ashmeet.
18:40Hello, Pradeep.
18:41I want to be aware that you haven't done a little work with prawns.
18:45Yes, sir.
18:45Prawns is seafood.
18:47Yes, sir.
18:48The seafood is 50-60% water.
18:52Yes, sir.
18:56So you want to make the prawns or cutlets?
18:59Yes, sir.
19:00If you want to make the prawns, you need some binding.
19:02Yes, sir.
19:03You need to use the egg white.
19:04Yes, it will not bind with the egg white.
19:06Or you can chop the prawns.
19:09Chop the prawns.
19:09Chop the prawns.
19:10Then keep the prawns with the dices.
19:11So you'll get the body.
19:13Yes, sir.
19:13You'll get the bite of the prawns.
19:15Yes, sir.
19:16Then you'll get the egg and the bread.
19:18Yes, sir.
19:18Then you'll help you.
19:19But make sure that it will shrink.
19:21Yes, sir.
19:22Black garlic's sweetness,
19:23with black garlic's umami.
19:26Yes, sir.
19:27You'll have to make the umami.
19:29Yes, sir.
19:31After making the prawn heads,
19:34you're making the black garlic bread first.
19:36I don't know how soon it will be proofing,
19:39how late it will be.
19:40So the risk factor was very involved.
19:42Because after that,
19:42we'll also make the second proof.
19:54All right.
19:55Panser Chef's Jodi,
19:56in this challenge,
19:57it's been 100 minutes,
19:5860 minutes,
19:59that's been 1 hour.
20:01After 40 minutes,
20:03two Jodi will be safe from you.
20:05You'll have to put it all.
20:06Come on.
20:07Yes, sir.
20:09Yes, sir.
20:14Yes, sir.
20:15Now, now I'm going to make the other sauce.
20:19Now, I'll make it of the sauce together.
20:20some of them will not be done.
20:21No, no, no.
20:22Now, the biggest tension of our ľancha was,
20:24that we'll make a black garlic sauce.
20:27I'll make it in the sauce.
20:28It will not be a flavor.
20:30I'll make it in the sauce.
20:31When I put the ribs in the oven, I remembered that I didn't use the fork.
20:35I didn't use the fork as well.
20:37I remembered that it was not good.
20:39It's like the roti. It doesn't make the roti.
20:41It's crispy, right?
20:49It's a little bit, sir.
20:52Archina and Rupali, first of all, a message from my mother.
20:55I said to both of you,
20:57that I feel very good.
21:02When you put your hands on your hands,
21:06you put your hands to the country.
21:09It's like a prawn and a risotto.
21:11Do you remember?
21:16I think that whole India was born.
21:19I remember making a cake.
21:22I also made a dessert like Kali Gaja.
21:25And the fish.
21:26I kept the question above it.
21:30The fish is standing, standing, standing, standing, standing.
21:34But you both are standing.
21:36MasterChef Kishan.
21:39I was afraid of you.
21:41Maybe because of the plating,
21:42you don't have to leave.
21:43But you also learned it.
21:45And you gave it to everyone.
21:47You have to make a spoon tap.
21:50It's a principle that your talent,
21:53and your skill,
21:53and your skill,
21:54not exceptional,
21:55but excellent.
21:58You have said that you both did.
22:01You don't belong here.
22:04I don't think that you belong here.
22:06You don't belong here in the kitchen.
22:08You are making food in the kitchen,
22:08and in the kitchen.
22:10You have made food in the kitchen.
22:10You have made food in your master chef.
22:12You have made a difference from your state.
22:14I don't know what will happen after this challenge.
22:18We will learn how to do it.
22:21Okay?
22:22Yes.
22:27Good luck.
22:38Good luck.
22:57I'm very much going to take the prawns.
22:59I'm going to choose prawns.
23:00I'm going to choose prawns.
23:01This is a prawn.
23:03It's going to be a lucky one for me.
23:06I'm not only the one for the match for me.
23:08Why did it come back?
23:09It's a lucky one.
23:10What do you know?
23:11It will become a big one.
23:12I'll tell you.
23:13If this is not lucky,
23:14you had finished the rote challenge.
23:20And you were back in the second number.
23:21Yes, Chef.
23:23Immunity pin challenge.
23:24Immunity pin challenge.
23:25She told me that I only came to my brother.
23:28No, Chef, we are still standing in the top 9.
23:31So, I don't have to do that.
23:32Literally, she made my dream.
23:35What happens?
23:36When my mother hurts,
23:38she doesn't know when my mother will become a mother.
23:40Right.
23:45People came in 2.
23:48Yes.
23:48You took a tree with two.
23:53There is anshmit, prabdi,
23:55and rajni.
23:58Right.
24:00You are your mother.
24:03You are always with me.
24:09This is a tree.
24:10This is not a tree.
24:11This is not a tree.
24:16You are the same.
24:18You are the same.
24:18Of the soul,
24:19You have no doubt.
24:20Mother,
24:21Your growth and your success
24:24can't be seen.
24:27I have always found that
24:28who is watching us in this kitchen
24:30that their blessings are in their work.
24:35If we win or not,
24:37I am very satisfied
24:39that we are standing here in such a small age.
24:42The experience of everyone has nothing to do with it.
24:46God bless you.
24:47Thank you so much.
24:56The time was going to be done.
24:58I have fried tiger prawns on both sides.
25:00Then, I have added the flavor of the prawns on both sides.
25:04Rupali ji.
25:05Yes.
25:05Look, the prawns are very delicate and sweet.
25:09It's very fast.
25:11So, when you have more than 20 minutes,
25:15you have cooked it.
25:16So, from the past,
25:19You have placed the prawns on the last minute.
25:24Then, the prawns are made very fast.
25:25They were about the tip of the day.
25:29What kind of thing?
25:30There are garlic, garlic and garlic.
25:33We make the prawns of all.
25:34What kind of prawns, you use a grapefruit?
25:36Chutney.
25:37No, it's a bit SPK.
25:40So, this is the sauce for a bit.
25:44This is our sauce.
25:45How do you do this?
25:46A, A, A, A and A.
25:49What are you doing?
25:50This is sweet.
25:51This is sweet.
25:53This is sweet.
25:53If you go out, you have a decision.
25:56Quickly.
25:57Change.
25:57All the best.
25:58So, we have cut it from Aamchur.
26:06I was going to go to the last study.
26:09Gold, gold, gold, gold.
26:10I made a design.
26:15Ajinkya and Vikram are making the next level gourmet dish.
26:20Look at what quality bread is making.
26:22Amazing bread is making.
26:23The bread can never be released in warm-warm.
26:25It's broken.
26:26So, I had to wait for it to be cold.
26:28Then I'll take it and do stuff.
26:30It's such an element that will connect the whole dish.
26:34To make a healthy dish,
26:36you have to use the right ingredients.
26:38That's why we have used the Fortune Rice brand Health Oil today.
26:41That's why we have used the right ingredients.
26:42It's a good cholesterol.
26:44It's a good cholesterol.
26:45It's a good cholesterol.
26:45It's a bad cholesterol.
26:51I think it's a little bit of a handicap.
26:55Because the prawns have not used so much.
26:56It's a good cholesterol.
27:00After ourES is a good cholesterol.
27:02Like the Chef Kunal said,
27:03I did go to another side.
27:04And I cooked it on the side.
27:06Now it's our cooking,
27:07I've given everyone else to the Lord.
27:09We're also focusing on the plates.
27:12You need to give 10 minutes in the plates.
27:13So you're going to be higher.
27:14Then take the other plate and do it.
27:17Put it on MasterChef for the last 5 minutes.
27:24Black, garlic, it's an interesting element.
27:27So, I made a compound so that I will drip it on our cheesecake.
27:33My venue is clean.
27:34Oh, wow!
27:35The logo is made by MasterChef.
27:39When you make cheesecake, what do you usually do?
27:42The honey is grainy so that it doesn't come so smooth and creamy.
27:46I hope you won't do that.
27:47Yes, Chef.
27:50Yes, there are platings here.
27:52But they are putting it on the plate.
27:53I remember the comment that you thought that we will eat so much.
27:57That's why I kept the plating a little heavy.
27:59Today, I did it so much so that I would like to eat it.
28:03Anshmit, Prabhdeep, these are all the elements.
28:06Yes, Chef.
28:06Did you taste it?
28:07I didn't do it. Check it out.
28:09There are different elements.
28:10What are you doing in the kitchen?
28:12It's made with prawn powder.
28:14You can add some seasoning in the prawn powder.
28:15You can add some sweet, sweet and sweet.
28:17You can add chili powder.
28:18I don't know if you have chili powder and prawn powder in the prawn powder.
28:23What is the gum?
28:24The gum?
28:25The gum.
28:26It's for 3 minutes.
28:27Okay, Chef.
28:28I'll add the masala.
28:29I've added the masala.
28:31We've added the masala and the masala.
28:32We've added the masala and the masala.
28:41You can add the masala and the masala and the masala.
28:43You can add the masala.
28:45If you can add a masala and the masala and the masala.
28:47It's for your benefit.
28:50This's more dangerous than a deformer.
28:52Okay.
28:54Let's take a plate off.
28:56Now, how do you think about it?
28:58My mind was closed to it.
29:01How do I do innovation in it?
29:03Maybe my challenge was to see the dish.
29:05How do you see the dish?
29:08How do you see the dish?
29:10Rupali, Arshana, how many pools will you make?
29:13Two.
29:13Usually, the odd numbers are better.
29:17But you have to pay for it.
29:18Because it's 2 minutes. Quick.
29:20I think that our plating will be good.
29:23But the plating will always be good.
29:28There is a very big risk.
29:30It's been made.
29:31But how many of the seasonings are together.
29:33We are going to be scared of this thing.
29:36I pray for you that my dish will be good.
29:39I have to save today.
29:41Because tomorrow I don't have to do that challenge.
29:43I don't have to take that pressure.
29:46Now, I'm going back to Dipali. Come on.
29:5030 seconds.
29:51I have to save God's name.
29:54I have to save God's name.
29:55Because I'm already going with my family.
29:59I was so stressed.
30:00But I think that I have to plating this plate,
30:02I have confidence that the dish is ready.
30:05This is the master chef's flair.
30:08That you can bring on your house at dinner table.
30:12I tried to make the pumpkin seat design.
30:15I tried to make the plating in that chair.
30:17It will disturb the plating.
30:18I think that it will be done again.
30:20But the timer started there.
30:2110.
30:239.
30:258.
30:267.
30:286.
30:305.
30:314.
30:333.
30:342.
30:351.
30:361.
30:37Time is finished.
30:38Back is finished.
30:41Now, the time is to know which two of you will go ahead.
30:49Time for tasting.
30:50And let's start with the last but not the least table.
30:54Come on, Jamna Ji and Dipali.
31:03So, my lucky dip challenge was to taste the first dish of Dipali and Jamna Ji.
31:08What did you make, Jamna Ji?
31:09We have made pumpkin sauce.
31:12We have made a crisp of paneer.
31:14We have made a crisp of pumpkin cake.
31:17We have made a crisp of grapefruit.
31:20We have made a flavor of grapefruit.
31:20If you can see, this plating is very beautiful.
31:23How would you feel about eating?
31:25We have to tell you what to eat.
31:43We have made a crisp of the dish.
31:45We have made a crisp of the dish.
31:47We have made a little elevation, spice.
31:49The thing is complete.
31:51But the paneer was slightly hard.
31:54The gravy was slightly sweet.
31:56You just kept it on the side.
32:00If you were involved in that paneer,
32:04you would have sandwiched, stuffing,
32:06something else.
32:07There was a lot of things.
32:07you can have a dish called Swad and we also have a dish called Bharapur Swad
32:12so congratulations, a lot of Swad.
32:18You guys, the first time you have used black garlic,
32:21in addition to it, you have understood the sauce of black garlic.
32:26The gravy is often made,
32:28but what you have given it with the salad is very interesting.
32:33I buy the point that the paneer stuff gets more value in the dish,
32:38but it's swad.
32:43Avni ji, Venu ji, take your dish please.
32:50Our dish is called Adrishtha.
32:54In Karnataka, we call it Adrishtha,
32:57and in Malayalam, Adrishtha.
33:00That means you have not used your immunity pen.
33:03That means whatever it is, you can see.
33:07What are the elements of the dish?
33:09Chef, the bottom is the crumble.
33:12Pumpkin, seeds and almond flour cup.
33:15And on the top of the cheese cake,
33:17we have set pumpkin and paneer.
33:22Very nice.
33:23And on the top of the fruit,
33:25the caviar is made.
33:27I added the sauce on it too.
33:29That's a compound of black garlic.
33:32Glazed.
33:49I think for me,
33:50I have a butternut squash.
33:55Now I'm coming to understand.
33:57What is this?
33:57Okay.
33:59I could elevate it more.
34:00You had grapefruit.
34:01Any citrus works with pumpkin.
34:05So it could be a level up.
34:07It's just about taking that risk and doing it well.
34:10But overall, I like the dish.
34:14There are three components in it.
34:15The sauce is in it.
34:16The sauce is in it.
34:17The sauce is in it.
34:17The sauce is in it.
34:18It works for me.
34:20The base, the crumble is fantastic.
34:22I mean, I'll take the crumble and eat it.
34:25It's so tasty.
34:27My problem is,
34:27the dish's knowledge is...
34:29Look at this.
34:30Harder.
34:31It's very hard.
34:35The flow of the dessert,
34:37the creaminess,
34:38as you told me,
34:39is not in it.
34:40Plus,
34:42how did you set it?
34:43If it's done with it,
34:45it will be more.
34:47It's good.
34:48The texture is off.
34:53Chandana Ji,
34:54Saishuri Preservation.
35:03My dish's name is Five Besties.
35:06Because I got five different elements.
35:08I got it in one plate.
35:15Good, right?
35:21One second.
35:22Come close.
35:34Good.
35:35From one side, Saishuri.
35:41Good, right?
35:43This is fixed.
35:45This is good.
35:46This is good.
35:49You've been eating the prawns,
35:50right?
35:51At least,
35:54I've eaten the prawns.
35:58This is good.
35:58If you are eating the prawns,
35:59you have eaten the prawns.
36:00This is very good.
36:05All the best.
36:11Arshana Ji, Rupali Ji, come.
36:40Marinate with a little kutmir and marinate it.
36:44The pumpkin is made.
36:46It's made of chokha.
36:48It's made of chokha.
36:51And made of salad.
36:56In chokhe, it's sweet.
36:58In prawn, it's sweet.
37:00In tomato sauce, you probably didn't use it.
37:04No.
37:05It's made of two.
37:06You made of grapefruit salad.
37:09It's also sweet.
37:10No.
37:11It's sweet powder.
37:13You changed it?
37:13Yes.
37:14You took it.
37:15There's a chokha.
37:17It's made of butter and garlic.
37:21But if I can see Rupali Arshana Ji,
37:24this dish,
37:24your backgrounds,
37:26for me,
37:27I've come to MasterChef's kitchen in this season.
37:30For me, it's a great surprise
37:31because this is like any restaurant's dish.
37:34This is a dish kind of presentation.
37:38I don't have to say this.
37:39I don't have to say this.
37:39I don't have to say this.
37:41Very nice.
37:41You also have to use bread and chokha.
37:45You also have to use a layer of bread.
37:46You also have to use a sandwich.
37:47You also have to use prawns.
37:48What the matter?
37:49I think a lot of cheese is really nice.
37:51Let's see.
37:53Give it the taste.
37:59Why?
38:11How do you use a dish?
38:16When we were working there, we were learning something new and we were learning something new.
38:22And I was asking a lot of questions.
38:23When we were making a resort, we were going to add wine.
38:26We were going to drink wine with wine.
38:29We were going to drink wine with wine.
38:33We were learning a little bit.
38:34It's called learning a book.
38:36We are seeing a book on the plate.
38:39In fact, we are not seeing anything on the plate.
38:40And the use of the farm has been greatly increased.
38:42Now, Chef Ranveer generally hit the fork over.
38:46I don't know what the meaning is.
38:48I think it's going to be a sweet dish.
38:50So, in my opinion...
38:57It's going to be nice if your apron won't change now.
39:09I'll take this one.
39:10One of the prawns was made into your kitchen.
39:13And now this prawn is 10% more better.
39:20It's the best for him.
39:20All the best.
40:14I'm going to tell you, if you're talking about the dish, it's a very standard idea.
40:29Oh my God.
40:31It is so delicious.
40:33So good.
40:33Thank you so much.
40:36You've made the prawn head, right?
40:39They've made the prawns.
40:42Wow.
41:06Black garlic and prawns can go anywhere.
41:10I feel like listening to the dish and talking about the dish is different.
41:17It's different.
41:18It's different.
41:33You know, the Japanese-19 Punjabi is great.
41:35When I make some taste, I wonder, how did it make it?
41:37Daddy, it's very delicious.
41:40After eating, it's not the same thing.
41:41It's very delicious.
41:43It's very delicious.
41:43Oh, delicious.
41:47Thank you so much.
41:48It's very delicious.
41:50It's very delicious.
41:51It's very delicious.
41:52It's very delicious.
41:52It's very delicious.
41:53Because Arabs love seafood.
41:54This is a delicious dish.
42:00Vikram, Ajankir.
42:01See you next time.
42:08Our dish is called desi prawn toast.
42:10The bread is black garlic in the store.
42:14It's twisted with the prawns.
42:15We buy the prawns and the prawns and the prawns and the mousse with the prawns.
42:21It is made a pumpkin and brown butter and then the small sauce.
42:24It's a sauce with grapefruit and guntur chili with a bit of gel made with grapefruit and guntur chili.
42:30And the heads and skin that I had, I infused it with oil and it's a mayonnaise made.
42:37It's made a little black garlic.
42:38Pumpkin seeds and chili are also made for crunch elements.
42:42I think it's a very well balanced plate.
42:45It's a little bit off-center that you have made the beauty of this plate.
42:52The most exciting thing in this dish, apart from the presentation, which Chef Ranveer has told me, is the jelly.
42:59If you think about sandals, a normal mind says that you have to give some starch and crisp, and finish
43:05it with it.
43:06But you have thought that if you have given grapefruit salad, then what did you give it?
43:12But the biggest thought of your crustacean oil,
43:16Yarni, that the shell that was saved, it's made oil and made mayonnaise.
43:21Oh my god!
43:23Very good.
43:24What a thought!
43:24is compeoral originally.
43:41Aaj.
43:42What's your preference?
43:44Everything's прок don't stand out.
43:47The main part is shrimp, shrimp mousse.
43:52Unfortunately, this dish is the most important part of this dish.
43:56I agree.
43:59Today, two horses had to be safe today.
44:02One horse already is safe, because Arshana Rupali said,
44:05now it's time to know that today's horse is safe today.
44:08Which one horse is safe today? Time for results.
44:15Big round of applause for Chef Ajay Chopra.
44:20The old memories were fresh.
44:22You got the opportunity to get the opportunity to get the opportunity to eat.
44:26And the most important thing is, after meeting MasterChef in the kitchen,
44:29and after meeting with friends,
44:30there's one feeling.
44:32Kunal.
44:33Yes.
44:35Bravo.
44:36Karoji.
44:36Bravo.
44:38Yeah, we love that.
44:46All the best.
44:48Thank you, Chef.
44:50And now we're coming to the main event today.
44:54We know that five horses are standing here.
44:57One horse will be safe today.
45:02And they will join these four horses in week seven.
45:06And now we're going to the same time.
45:08very, very, very summer.
45:09And the other**** are right.
45:16We will show you a brand new and these three horses.
45:17Just as well.
45:18You are the one.
45:20You are the one.
45:21You are the one.
45:32And you are the one.
45:45Welcome to Everyday Tasty Recipe by Veeba.
45:48I'm Venu Sharma, my sister and boss Avani Sharma.
45:52In the kitchen, it's all recipe, everything, because she's my boss.
45:58Avani, what are we going to do today?
46:00Today, we're going to make veg rice noodles using my favourite sauces.
46:05Walktop by Veeba, green chili sauce, red chili sauce and soy sauce.
46:15First, we're going to heat the pan and add some water to the noodles.
46:25Our noodles are already cooked, now we're going to strain it.
46:33Now, we're going to take another pan.
46:35We're going to add some salt, some ginger garlic, some green chili.
46:41We're going to stir fry it a little bit.
46:47Then, we're going to add veggies, carrots, bell peppers, cabbage.
46:52Now, we're going to add Walktop by Veeba green chili sauce.
46:59Now, we're going to add Walktop by Veeba green chili sauce.
47:00Now, you know, Walktop by Veeba green chili sauce is a little bit zesty and full of flavors.
47:05It's a little tangy, spicy, and it's a little bit of a dish.
47:09That's a little bit.
47:10What a joke!
47:14And, it's also super easy to use this.
47:16With a lot of burgers, samosas, or with a spring roll, dip and dunk.
47:20Do a stir-fried rice, noodles, or stir-fried veggies in a bowl for a fiery kick.
47:28Or drizzle a little on wraps or rolls.
47:30And take the spice level to the next level.
47:34With Walk Talk by Viva, we will use the green chili sauce with my every meal.
47:42And now we are going to add Walk Talk by Viva's soya drizzle.
47:50Let me tell you something.
47:52Walk Talk by Viva's soya drizzle is a simple secret.
47:57It makes the taste instantly better.
48:01A quick stir-fried rice, fried rice or chomil.
48:04This is your favorite protein to marinate.
48:07This is a perfect fit.
48:11Just add a little bit and give a solid umami punch.
48:17I am impressed.
48:19With noodles, fried rice, or sauté, veggies.
48:22A little splash for that classification flavor.
48:26With garlic, ginger, and Viva's green chili sauce, mix with paneer, tofu, or chicken.
48:33With lemon juice, honey, and chili flakes.
48:37With a quick dip or salad dressing ready.
48:40Or then add wraps, rice balls, and stir-fried rice.
48:43And drizzle for that instant umami hit.
48:48Now we are going to use Walk Talk by Viva's red chili sauce.
48:56Walk Talk by Viva's red chili sauce.
48:58It means proper, clean, and full flavored.
49:01It gives an instant spicy kick.
49:04The taste is intense and the color is vibrant.
49:09Now we are going to use it.
49:10We are going to use it super easy.
49:12With momos, spring rolls, fries, pakoras, or samosas, dip.
49:17With noodles, fried rice, or stiff fried veggies,
49:20add one spoon to a spoon.
49:22For that spicy punch.
49:24Or then add sandwiches, rolls, wraps, and spread.
49:27And make a little taste more zesty.
49:32Now we are going to use Walk Talk by Viva's chili vinegar.
49:37We are going to use this only half tablespoon.
49:42Walk Talk by Viva's chili vinegar sauce.
49:45With green chili taste is refreshing.
49:49And also fiery.
49:50It means that every dish is instantly elevated.
49:54With green chili kick and vinegar,
49:57it makes it more than irresistible.
50:02Drizzle on the stir-fries.
50:04Marinate a little punchy.
50:06Or twist your dips.
50:09Honestly, this sauce kitchen is a must-have.
50:12And the best part of this sauce is zero trans fat.
50:19There is no added MSG.
50:21And also, there is no artificial flavors.
50:24Simple and full-on flavors.
50:29Now our veggies are cooked.
50:32Now we are going to add our noodles.
50:36We are going to add a little pepper and salt.
50:40We are going to add a little pepper.
50:43And now we are going to plating.
50:48And we are going to garnish spring onions.
50:53This is our recipe.
50:55And we are going to add a little taste.
50:58And we are going to add some emotions.
51:00Sometimes it is sweet.
51:01Sometimes it is spicy.
51:02Sometimes it is tangy.
51:03We are going to add some results.
51:05And what we say,
51:07A little taste of success.
51:09We are going to add some of our relationships.
51:19And as we say,
51:20A little taste of success.
51:23We we are going to add some of the best.
51:28We will replicate the dish.
51:32The ones who are friendly are both cooks,
51:35but they can't see one another.
51:38Look at the recipe of blue pee gel and tell me.
51:41Okay.
51:42They can't see the dishes of the other one.
51:45They can communicate only with them.
51:48You can tell one recipe.
51:50You can tell two times.
51:51Why do you tell two?
51:52I'm telling you.
52:00We will eat it.
52:01We are eating a little chicken.
52:04You are the egg one!
52:05We'll eat it later.
52:07We head to the real turkey.
Comments