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00:24A.W.L. Ltd. Mr. Anshu Malik
00:32Welcome to Masterchef, sir.
00:34Welcome to Masterchef.
00:37Welcome to Masterchef, India.
00:39Co-presented by Viva Mayo Ketchup & Sauces.
00:41Co-powered by IKEA, Fortune Chakki Freshata,
00:43Partner Kohler, Cat's Sals and Spices,
00:46Vijay Sales, Twits Frozen Snacks and Spectra Quad Surfaces.
00:50Look, we all talk always,
00:53that food's thoughts, beauty and beauty should be speaking.
00:57We all talk about this, but the three of us comes from the soup potion.
01:02Complete nutrition is the most important thing in the food industry.
01:08And in this field, Fortune is doing a lot of work.
01:13And this whole mission is called Fortune Soup Potion.
01:17Sir, please tell us about that.
01:19Fortune Soup Potion, which is the biggest food company of India,
01:24is our responsibility to give us a good job in this field.
01:30Fortune Soup Potion was held in 2016.
01:34We believe that if we want to make India strong,
01:38then we will make India healthy.
01:40Beautiful.
01:41And the purpose of AWL Agribus business is for a healthy and growing nation.
01:49And this purpose is called the purpose of the center.
01:51That's why AWL has reached the foundation and the foundation by having malnutrition and anemia.
01:57It's a big purpose.
02:00The Fortune Soup Potion is a pan-India initiative that focuses mainly on villages and rural India.
02:19Very nice.
02:21Very nice.
02:22Very nice.
02:23Very nice.
02:38Wow.
02:40What an initiative.
02:42In this project, this has been a positive impact on 42,000,000 people in this project.
02:52Today, 3,000,000 people in 5 years, 1,20,000 adults and girls, and 4,000,000 people in
03:03reproductive age,
03:04we have a benefit from this project.
03:10Very nice.
03:10This whole initiative is the Supotion Sanginis.
03:15Our village volunteers and real change makers,
03:18who join the beneficiaries,
03:21and give them the knowledge of their health and nutrition.
03:25Wow.
03:27If you are willing to call them Supotion Sanginis,
03:29we want to call them here.
03:31Thank you very much.
03:33Thank you very much.
03:34Our three Supotion Sanginis.
03:37we will have a special future theme.
03:37My name is Shri Vahri fromççæŻ Ondas.
03:55IF GID vardı.
03:56Dur I am sorry.
03:57My name is Shri Vahri.
04:01Aku sagtiri.
04:02I am suggestive strength to help you get lucky.
04:05We are not at all.
04:06And I amíïżœablocrac.
04:06My name is Shri Vahri.
04:06I am Folë č and I am convinced her.
04:06We should have gotten closer exactly beyond that vision.
04:06We work with our children from zero to five-year-old age.
04:11They will increase their chances in KuPotion
04:14because they don't have to be aware of them.
04:18We don't want to say that they don't want to eat this food.
04:23We give them a proper look at their home
04:25and tell them what their value is.
04:28After understanding, they have to use them.
04:31After that, we work with KuPotion and Anime.
04:33We work with Kishori Kishori in the 11-19th year.
04:36We take care of them for the enemy.
04:39Our goal is to keep their attention.
04:42We take a proper diet,
04:44such as Sat-Turangi diet,
04:46which is referred to as Rambo diet.
04:48We take a diet in the diet,
04:49we take a salad, and we take a roti.
04:52We take a protein,
04:54we take a chowel,
04:55and we take a roti,
04:56which is carbohydrate.
04:57And the fiber of green,
05:00and the fiber of green,
05:02and the fiber of green,
05:05We call it Rambo diet.
05:06As you can see,
05:08as you can see,
05:08as you can see,
05:09as you can see,
05:10you will get a different color.
05:12Yes, sir.
05:13That's great.
05:14That's great.
05:15That's great.
05:16That's great.
05:17That's great.
05:17That's great.
05:17You can see this kitchen.
05:18The show of this kitchen is very big.
05:22Thank you, sir.
05:23Come here.
05:24Come here.
05:25Harshita, Pooja, and Gun.
05:26Come here.
05:29So, let's go.
05:30Today's challenge is very simple.
05:34There are four mystery boxes in your face.
05:38How did you look at the mystery boxes?
05:40This is a seven-year-old.
05:42It was a twist.
05:44It was a twist.
05:45It was a lot of things in your mind.
05:46First of all,
05:48this is a mystery box.
05:51Fiber.
05:53And in this mystery box,
05:55there are fiber-rich ingredients.
06:02These.
06:03Oh.
06:05Raspberries,
06:07guava,
06:07oats,
06:08kidney beans,
06:09harimunggal,
06:10and pearl barley.
06:11These are six ingredients,
06:13especially for you,
06:14which are naturally more fiber.
06:19The next mystery box open?
06:21Yes, sir.
06:21Yes, chef.
06:22We said it won't be so easy.
06:25It means that
06:27all these mystery boxes will not open.
06:30Every mystery box will open at 15 minutes.
06:36Now, only one box will open.
06:38After 15 minutes,
06:40the other box will open.
06:41It will open.
06:42we both are shocked.
06:43Baba,
06:44what will we do with one thing?
06:46What will we do with the other box?
06:47What will we do with the other box?
06:48How will we balance it?
06:50How will we do with this?
06:51How will we do with this?
06:51How will we do with this?
06:52How will it become a dish?
06:54ES nature?
06:54sacrificial wrapping
06:54That is also true.
06:55That is,
06:56the next time of cooking
06:57is going to make the mystery box with fiber.
07:00After 15 minutes MIT,
07:02the iron mystery box will open.
07:0511 minutes later,
07:06they will open.
07:07The protein mystery box.
07:09And,
07:09for 45 minutes into cooking,
07:11they will open.
07:12Calcium rich ingredients.
07:14Sodats are finished.
07:18In each boxes,
07:19you'd have to use number of ingredients
07:21You have to use the ingredients in your cooking.
07:23So, as you can see, the ingredients will be added in the ingredients that you can include in your cooking.
07:36This is our mystery box challenge today.
07:39This is the most unique thing.
07:41Because this will be a challenge for quick thinking in your kitchen.
07:45It is very important in the kitchen.
07:49And the most important thing is that in this mystery box challenge, the best dish will be the best place
08:00in the semi-finale.
08:04That is big.
08:06Ticket to the semi-finale.
08:37Your advantage is that you don't have to wait to open the mystery box.
08:43Wow.
08:44This is a great advantage.
08:46What is the mystery box?
08:49What is it that you will know before you start the first time of the mystery box.
08:54I'm happy that this mystery box is not a mystery for us today.
08:59Now, Venu Avni ji, you will come to us and you will go back to the rest of your kitchen.
09:05Anju, Manju ji.
09:07This is your iron-rich ingredients.
09:20And this is your protein-finale.
09:25Yeris, you will find the great inferential PTSD box.
09:28His vitamins and vitamins and vitamins.
09:35Thanks.
09:37Talk to ĐżŃĐŸĐČïżœSA.
09:38and this is your benefits.
09:39H
09:55Now you go back and the rest of the players, you are back in the game.
09:59Go back to the game.
10:30Go back to the game.
10:30Go back to the game.
11:26Go back to the game.
11:42Go back to the game.
11:59Go back to the game.
12:11Go back to the game.
12:41Go back to the game.
13:41Go back to the game.
14:10Go back to the game.
14:40Go back to the game.
14:40Go back to the game.
15:10Go back to the game.
15:40Go back to the game.
16:10Go back to the game.
16:12Go back to the game.
16:24Go back to the game.
16:27Go back to the game.
16:29Go back to the game.
16:52Go back to the game.
16:53Go back to the game.
17:10Dark chocolate, liver, spinach, badam, black bean, and prunes.
17:18In the iron box, we took prunes.
17:20Dadi, this is prunes.
17:22And today, there is a very big chutney.
17:24Now, it's a chutney, it's a sauce.
17:27So, we started it.
17:30There is also chocolate, there is also almonds.
17:33So, we thought that this will go with our meat.
17:36We will give it to the chocolate,
17:37and we will give it to the brug.
17:37We will give it to the brug.
17:38We will give it to the brug.
17:42The mystery box, we both chose the brug.
17:48It's a combination of the brug.
17:50We will know what protein will get.
17:55What are you doing?
18:03They're making the food.
18:04We are making the food.
18:05Jai Jagannath.
18:06Jai Jagannath.
18:07Jai Jagannath.
18:08What are you doing now?
18:09We are thinking that if we have to do something in the middle,
18:13we will make a cake.
18:16And if we don't get the cake,
18:19we will make the cake.
18:20If we don't get the cake,
18:22we will make the cake.
18:23If we don't get the cake,
18:24we will make the cake.
18:50All the best.
18:52Thank you, sir.
18:53Thank you, sir.
18:54Thank you, sir.
18:59This will make the cake.
19:01I think we will dehydrate the cake.
19:04We will make the cake.
19:05We will make the cake.
19:05It will make the cake.
19:05What will become this dish?
19:06I do not know.
19:06However, this may have to be an element.
19:09What do you want of it?
19:10Chef, we don't have anything to do with the two boxes.
19:14We're going to support the pantry.
19:15We're going to make everything from the ingredients.
19:17So we're going to wait for the protein.
19:20If you like anything, then what?
19:22We'll get mushrooms, chicken, prawns.
19:26We'll get anything to do with that.
19:27I have a way to do it.
19:28Do it like this.
19:30Do it like this.
19:31Hey, Mystery Box.
19:32Hey, Mystery Box.
19:33We're Simran and Himanshi.
19:36We're doing good with MasterChef.
19:37MasterChef is doing good with MasterChef.
19:39So, let's go to the next Mystery Box.
19:40Let's go to the next Mystery Box.
19:42Let's go to the next Mystery Box.
19:43That's it.
19:43That's not what you say.
19:44That's it.
19:56I thought that in our risotto, the pork will go easily.
20:00The almond can go anywhere.
20:02So, we're going to be safe.
20:04The pork will be blanched from one side.
20:05It's been a half hour.
20:07It's been a half hour.
20:08And now we're going to open the protein mystery box.
20:12The protein will be able to go to the main course,
20:15the starter, or the desert.
20:18I'm afraid that there will be any protein on the meat.
20:22Because the meat can't cook.
20:23It's a low duration.
20:25And we're going to make the elements of the meat.
20:26So, we're going to make the meat.
20:29Wow!
20:31So, there are brown eggs, country chicken, salmon, assorted mushrooms, tofu, duck breast, and soya chunks.
20:40Now, one hour.
20:42This is a fish.
20:45There's a fish.
20:46There's a fish.
20:47There's different fish.
20:48There's different fish.
20:48There's salmon fish, Assam.
20:49And with Idiapam, it's a good balance.
20:52That's why we thought that fish will grill the fish today.
20:57Until we didn't have any structure in the dish.
21:00Now, when the protein comes out,
21:02we can finally build a dish.
21:11build.
21:12Today's challenge is that when you have started, you are going with one thought.
21:17If you will finish this dish, you don't know this yourself.
21:21I think the mid-challenge, we are opening a mystery box together.
21:24It will unlock their creativity.
21:26Absolutely.
21:27I want to see which duck press is very tricky.
21:31I have thought that today I want to take the risk of duck.
21:36I want to prove that I can also go to the semifinal.
21:42Salt.
21:43Salt.
21:45Massage.
21:45Duck breast.
21:47Our direction has changed our protein.
21:50We have made the risotto.
21:51We have marinated the duck so that it will shine a slimy.
21:56Taishree Ji, Chandna Ji, what is it?
21:58You are using duck breast.
21:59You are using the first time.
22:01You are using the first time.
22:02Why are you using the risk?
22:04You know that duck is not like chicken.
22:06You have overcooked it.
22:08It is very rubbery.
22:10It is dry and dry.
22:12When you make duck breast, it is scoring on the skin.
22:16The skin on the surface of the skin.
22:19When you put it in the pan, it will curl up.
22:22You have to press slightly.
22:25When the fat is out, you can add some herbs or seasoning.
22:31If you know that if it is powdered seasoning, it will work.
22:33The fat is on the top of the skin.
22:37So that the fat is not good.
22:41But with duck, there will be some fruity flavor.
22:45Exactly.
22:46I am thinking that something is good.
22:48In the other box, my sauce will be good.
22:52So this is your tip of the day.
22:54Thank you, sir.
22:55I am going to put it in the pan.
22:58I am going to put it in the pan.
22:59I have to think about it.
23:01The chef also says exactly the same steps.
23:04So I have confidence that I am going on the right path.
23:08I am following the same process.
23:10It is cooked.
23:11So my dish will definitely be good today.
23:13I told you, put it in the hot water.
23:16I have told you.
23:17I have told you.
23:18I have told you.
23:18I have told you.
23:21Yes.
23:21I have forgotten.
23:22I have removed the duck fat.
23:22I have removed it.
23:24Take it.
23:24The duck breast has been grilled.
23:27I have also made the sauce of the duck.
23:28I have also made the sauce of the duck.
23:29It could also be a citrus fruit in calcium.
23:32It is in my hope.
23:33It is in my hope.
23:33It is in the waiting room.
23:35Do you have 15 minutes?
23:38I am going to open the calcium box.
23:41I was scared.
23:42We have made so many things.
23:45What will it match with it?
23:48What will it be?
23:48This is your calcium box.
23:51It has dried anjeet, sesame seeds, almond milk, parmesan cheese, Greek yogurt and oranges.
24:01I was the most happiest person on this planet at that point.
24:04I think that orange isæČ wind.
24:07Now I'm doing fix it.
24:08I have Devliya ready.
24:09I have Fury ready.
24:10I have protein ready.
24:12I have to add the whole dish of the sausage.
24:14It's an orange sauce.
24:15You have to have an orange sauce to use.
24:19And you have to add this one
24:27In the fourth box, we are getting figs.
24:29We thought that we are making figs and ice cream.
24:33We were preparing the cake and I was preparing the ice cream.
24:38Because it will take time to bake and set.
24:42Make the orange juice and the other juice.
24:46The pulp is separate.
24:59We have to select the semi-finals.
25:03We have to jump in.
25:04I think it's high time to do our socks.
25:08And we will make sure that we have to win.
25:19Archan and Rupali.
25:20Yes.
25:21Are you ready for the semi-final ticket?
25:24Yes, I'm ready.
25:25Yes, I'm ready for the potions and nutrition.
25:29Because when you make food,
25:32people say that you should be nutritious.
25:34You should be able to eat your body.
25:36When you go to grammy,
25:40where you have fresh vegetables,
25:42or vegetables,
25:43where you keep your attention,
25:45then what do you suggest in grammy,
25:48where you don't have a city like this?
25:50Sir, we are telling you this.
25:53locally which can be made in our MPs.
26:00Everyone knows that it can be made of roti, but we can make of it.
26:05We can make of it interesting things.
26:07We can tell you what you have in your home.
26:10We will know how to do it and how to do it.
26:13We will know how to do it and how to do it.
26:15We will know how to do it.
26:22We will know how to do it and how to do it.
26:29All the best.
26:33MasterChef, if you want a ticket for the semi-finale,
26:37it is only 15 minutes.
26:40I think that we are doing it.
26:44I am not sure how to do it.
26:53I am not sure how to do it.
26:59I am not sure how to do it.
27:03I am not sure how to do it.
27:08I am not sure how to do it.
27:15I am not sure how to do it.
27:15Why do you deal with iron deficiency?
27:19When it comes to my age,
27:21I am not sure how to do it.
27:23As a man, I am a teenager and I am not sure how to do it.
27:29They go to the first number of iron and calcium.
27:33They give them the best of eating at home.
27:36They give them the best of eating at home.
27:38And what we call the kitchen garden,
27:40is going to go to the kitchen garden.
27:42The same as the seeds are in the hands of women,
27:46they don't understand that.
27:47The seeds are good.
27:49And the seeds are good.
27:52I have realized that.
27:53The seeds are safe today.
27:55All the best.
28:08All the vegetables are good.
28:11You can make some
28:18of them stuffing out your chicken.
28:25They don't want a nut.
28:26It will become a noodle.
28:26Then it has worked more and strained.
28:31So, as much as it came out, I said,
28:33let's try it from this.
28:35Because the time is very low.
28:37Then, we filled the chicken with two fling fling
28:40and put it in the steamer.
28:42And within five minutes, it was cooked.
28:53It was cooked.
28:54Last five minutes, guys.
29:03I think that if your cake didn't go out in deep freezer,
29:07then it will not stay on the ground on the cake.
29:10And your cake will fall, and it will fall.
29:12You will have the ticket to the semi-finale.
29:25This is the main course.
29:26Is it a starter?
29:27What is it?
29:27It is a main course.
29:29Look, we will finish it in two minutes.
29:32Is it a main course?
29:33Yes.
29:35It is a main course.
29:36It is a big portion.
29:39It is a big portion.
29:40It is a starter portion.
29:41It is a great portion.
29:43It is a great portion.
29:43Listen to Rupali.
29:45What are you saying?
29:46I don't listen to him.
29:47I've always told him.
29:47What are you saying?
29:48I said I should have to do a little bit.
29:50So, we have to do a little bit.
29:52Let's take another plate.
29:53Then, we have to do a appetizer.
29:55Then, we have to do a little bit.
29:55It is a little bit.
29:56Then, we have to do a little bit.
30:10Try it.
30:14Add it.
30:17Double.
30:19Eight.
30:23Seven.
30:25Six.
30:27Five.
30:29Four.
30:30Four, three, two, and one.
30:41That's it.
30:42Time is done.
30:43Time is done.
30:54Let's take the name of the top and know that today's semi-finale ticket is going to be
31:00the name of the top and know that today's semi-finale ticket is the name of the top and the
31:08top.
31:10What's your name of the dish?
31:12It's a gift.
31:13What's the flavor of the cake?
31:16It's a flavor of the coconut and orange.
31:19I liked it very well.
31:20It's a cake, a rungoli type, like Odisha.
31:23When you travel to the house, the artwork is also made so much love.
31:27I think the execution of it is not very whole-hearted.
31:34The eyes are on the cake.
31:37The cake has no finishing on the cake.
31:39Yes.
31:40Once again.
32:06The cake is delicious.
32:09The cake has been so delicious.
32:11The cake is missing.
32:13The cake has also been balanced.
32:16The cake is very soft.
32:18The orange flavor is in it.
32:20The ice cream is very balanced.
32:22You can add raspberry sauce.
32:25It's very sweet.
32:26It's very sweet.
32:27You need a pinch of sourness.
32:30You can get anything.
32:32You can get some sugar.
32:33You can add this.
32:35It's very good.
32:37Second presentation is weekend.
33:07First, we have made a crispy palate.
33:09Our dish's name is Rasbandhan.
33:11It means that it is not Rasbandhan.
33:15Very nice.
33:15What a big name.
33:16Rasbandhan.
33:17Before we taste the dish, how does it taste the salmon?
33:21It tastes the salmon with the skin.
33:24After marinate it.
33:25In high flame, add some oil and butter.
33:29We have made it crispy on the high flame.
33:32Skin side?
33:35Down?
33:36Press it down?
33:37Press it down.
33:38Press it down.
33:38Until the skin is soft, it is white.
33:42The salmon fish is white.
33:44After the color is different.
33:47Then turn it down.
33:48Then turn it quickly.
33:50So proud.
33:50Rasbandhan.
33:51I am so proud of you.
33:53And I am waiting to see what day it will come.
33:57When you make food on the TV, you will understand everything.
33:59And I can pray for this.
34:01No one will forget about your dish.
34:03Very good.
34:04Now the perfection that you have said, if it goes on this plate, it will be fun.
34:08I think it's a very well presented dish.
34:11I am so proud of you.
34:12But I really like that.
34:14You are so bold.
34:16Starting from the first dishes you made.
34:18My heart was also very big.
34:19But here it is very beautiful.
34:22Very beautiful.
34:35All capital letters.
34:37Delicious.
34:41It's really good that the fish gets down to the heart and the mouth is broken.
34:44The fish's anger.
34:46And the crispiness.
34:47The fish has a new texture.
34:50The noodles perfectly cooked.
34:52So delicious.
34:54But the star of the game.
34:55It is a rice.
34:57So good.
35:01See, the two things.
35:02The one thing is good with salmon.
35:04I was checking the center of salmon.
35:07It's very juicy.
35:08It's perfectly cooked.
35:10It's a very tasty dish.
35:13It's full of portions.
35:15It's one of the strongest dishes.
35:17It's the strongest presentation.
35:19I have only one thing to say.
35:20If the fish's anger said,
35:23you should eat a lot in the plate.
35:25It's just one thing.
35:26Today's fish's anger can also eat less elements.
35:30And after that, I thought,
35:32you also enjoyed the Ayurveda challenge.
35:34And today's portion.
35:35I mean,
35:37it's not a question.
35:38I mean,
35:39It's not a question.
35:39It's not healthy and tasty.
35:40It's not easy to eat all that.
35:49It's not a question.
35:51It's not a question.
36:00It's not a question.
36:01It's not the type of fish.
36:07It's not a question.
36:10It's not that.
36:10Let's start cooking with all the ingredients.
36:13Avni Venu ji.
36:17The dish's name is Beyond Border.
36:20Beyond Border.
36:30You put some flour in this.
36:35Put raspberry.
36:36And what's the coating on it?
36:37Ragi.
36:38Ragi and rata.
36:40Yes.
36:40Ragi and rata.
36:42Fry it.
36:43Ragi and rata.
36:44And coat it up.
36:46No inside?
36:47No inside.
36:48In the inside there is a whole mung.
36:49Mung and girmish masala.
36:53Spinach and mushroom is fantastic.
36:56Brilliant.
36:57I ate a bite and it was a good taste.
37:00But there is a powdery feel inside it.
37:04The sauce is also very good.
37:05If I dunk the sauce properly, then it's good.
37:10On its own count, it's very prominent in my mind.
37:15Your dish is very strong in the flavors.
37:18In the textures, there is a little weakness.
37:22Anshmeet Prabhadeep, come on.
37:26The recipe is called something fishy.
37:31Something is definitely fishy on the chair dish.
37:35I have a swat.
37:36I'm choosing the one hand side by side.
37:41Back to your hand.
37:44You're making fun.
37:45You're making fun.
37:59The dish is not bad, but the experience of the dish is cold, it's fun.
38:07Mahfuz and Yasmin, take your plate.
38:17This dish is called Forest and Feather.
38:20This is inspired by hunting in the tribal community.
38:23How is this sauce made?
38:23It's a duck.
38:25I made a pan sauce in the duck.
38:29It's a reduction?
38:30Yes.
38:31What is this?
38:32It's a foam.
38:34We have grilled the potatoes in the duck fat and it's foam.
38:51It's a foam.
38:53It's a foam.
38:54I'm having a foam and a sauce with the duck.
38:55With the chicken and chicken, the duck fat is very high.
39:00I'm thinking, if this dish is on Friday, then you're going to go home.
39:06This is your weakest dish.
39:10Come here Jinkia, we can take your dish.
39:19Our dish's name is Sunday Orange Chicken.
39:22There are different elements.
39:24The salad is the guava and orange.
39:28And the chicken is also the chimichurri and orange.
39:33There is a glaze on it.
39:34The sauce is made of the sauce and onion sauce.
39:38It's a crispy chicken.
39:39Chicken skin?
39:40Yes, chicken skin.
39:41There is orange glaze on it.
39:43And the bread is made of oats honey barley.
39:46I think you wanted to achieve a rustic brunch meets comfort look.
39:50If you want to talk about the presentation, the plate could have been constructed better.
39:55This is a very flat negative area.
39:58Dark spaces attract.
40:00The plate is very necessary to fill it.
40:11The sauce is?
40:13That is onion and prune sauce.
40:15So prunes is made of chutney.
40:17It's very sweet.
40:21So good.
40:27This sauce is a good one.
40:29We can do the good brother sauce.
40:32This sauce is a good brother sauce.
40:35This sauce is a good brother sauce.
40:36It is so good.
40:41This is also tasty and according to soup potion, it is also perfect.
40:46Even the chicken and the side of the salad is refreshing.
40:50There is no such bite that you can bore.
40:54It's a wholesome dish.
40:57I think it's a good Sunday brunch plating and a very good restaurant.
41:01Thank you so much.
41:03Good one.
41:03Good one.
41:04Good one.
41:05Paisiri and Chandrana Ji, take our dish.
41:16My dish is called Power Pack.
41:19Power Pack.
41:19Yes.
41:20I used all the ingredients in this dish.
41:23They are blending with each other.
41:26So, I brought the duck into the protein.
41:28It was pan-seared.
41:29While searing, I added garlic bulb for the flavor.
41:34I used a French dish.
41:36Duck La Orange.
41:38When I looked at the orange, you said that the citrus fruits are good.
41:41I remember the dish.
41:44I used orange glaze.
41:46I used black beans and almonds.
41:49I used a black bean puree.
41:51I added coriander for freshness.
41:52I added coriander.
41:54And I added a crisp of Parmesan.
41:57Very nice.
41:57I am going to say it's a beautiful place.
42:00Very good looking.
42:31undercooked, which is a little pink shade,
42:37it is perfectly medium cooked duck.
42:41Yes.
42:42Plus, the seasoning is perfect in the duck.
42:46The sauce is very good.
42:48And the balance of the starch is fantastic.
42:52Overall, it's a very good dish.
42:55I appreciate it.
42:59Timran, let's take your dish.
43:13Chef, our dish's name is Jojo Woho Ramen.
43:17Huh?
43:19Huh?
43:20Because Jojo comes, he goes, he goes,
43:23and the ramen is made.
43:24Yes.
43:28Okay, you can tell me what is the dish in the dish.
43:30The broth is Rajma water and chicken.
43:34The noodles are just chicken.
43:36So, we have a reduced paste of onion and tomato.
43:42There are fried garlic chips,
43:44shimeji mushrooms,
43:47chili oil,
43:50spring onion and garlic.
43:52Crispy spinach.
43:55We have made an Indian dish.
43:59Do you think you both are scared?
44:01Yes.
44:02Who is it?
44:03We are scared of chicken.
44:05I thought it was chicken.
44:06So, the country chicken came.
44:07But when it was not happening,
44:09I didn't have backup.
44:11Do you like meat meat?
44:41Do you like meat meat?
44:42I think you,
44:43this chicken's noodles,
44:45yeah.
44:46you do the technique that you use today.
44:48That is perfect.
44:5010 on 10.
44:51Thank you sir.
44:52And it's a very proud feeling that two of these twins,
44:59which started the journey of MasterChef Kitchen in the MasterChef Kitchen,
45:03which took very basic dishes in many times,
45:06today they've executed such technically difficult noodles,
45:12with full perfection.
45:16R.I.A.G. Restaurant Pin Code.
45:18Maybe it's Dubai or Abu Dhabi or India.
45:21In any place, definitely, this recipe will be made for a week.
45:25That's the truth. Thank you.
45:28Very good.
45:32The chicken noodles are made of chicken.
45:35I think many people are going to make today.
45:38This is good.
45:40Because if I put it on the fork,
45:41I can't say that this is chicken.
45:45Tell me. What's the truth?
45:47Super noodle.
45:48Right?
45:52This, what you've done with chicken noodles today,
45:55this is not here.
45:56But in many other countries,
46:00this idea is definitely coffee.
46:10God bless.
46:15And now you can know that
46:16the next three of the top three judges book done.
46:20Good.
46:20So, let's start today's third best dish.
46:25That isâŠ
46:29Archano Rupali
46:42Arach ki second best dish
46:44Simran Arhamanchi ki
46:56Ar ab bariya janne ki ki aaj ki best dish kounsi thi
47:02Yarni ki
47:03Voh jodhi kounsi hai
47:04Joki chidhe jayegi
47:06Semi-finale week mein
47:11Ek aisi dish
47:12Jou bilkul aisi aisi utha ke
47:15Kisih bhi restaurant ke menu mein ja sakti hai
47:18Jis mein flavors, textures, combination
47:22Aur aaj ke sare mystery boxes ka barabar se istamal
47:27Dikha, voh dish banai thi
47:36Jandra Aishi
47:52I think that was a dish which is far excellent for even a Michelin star restaurant
48:00I think aisa laga ki kisi french chef ne
48:03Tath banai
48:08Taishri, Jandana ji
48:10Aap banti hai humari pahli semi-final food
48:23Jab hum frozen foods ki baat kertai hai
48:25Toh swits jayse quality brand ka naam hamisha zahen mein aata hai
48:28Aaj hum master chef mein swits ke quality products ko lehe kare banayenge
48:31Joyful, tasty aur fun dishes
48:33Sat Shri Akal, merah naam e prabdi paur
48:36Aur merah naam e Anshmit Singh
48:38And welcome to swits special recipes
48:40Aur aaj hum banane walay hai
48:41Doh type of samosa
48:43Chicken patti samosa aur punjabi samosa
48:46Waah, samosa toh merah favorite hai
48:48Humare kya india mein sab ke favorite hai
48:52Breakfast ho ya sham ki chai
48:54Samosa is my all time favorite
48:57Toh sab se pahle banaate hai
48:59Chicken patti samosa with switch samosa sheets
49:08Sabse pahle switch samosa patti liege
49:11Or isse use karne se pahle
49:12Room temperature per 40 to 60 minutes tak rakhhe
49:15Taa ki ye acche se thaw ho jahe
49:17Toh jab tak ye acche se thaw ho raha hai
49:19Let's start making the filling for our chicken patti samosas
49:24Sabse pahle pahle pahle pahle
49:37Toh saarai simousa hi khatm ho ho ga
50:07Kitne saal purani bat hain?
50:07This is more than Hyderabad-Irani Samosa, Amdwadi-Navtad Samosa, Kima Samosa or Cocktail Samosa because of the cocktail samosa.
50:16The outer covering of the patti samosa is very soft and the filling of it can also be a different
50:20variety.
50:25Switch Samosa Sheets are the biggest manufacturers of the world.
50:29Traditional samosa patti, it is very easy to use it.
50:33Time saving and best part, it is very easy to use it.
50:41We will mix it well.
50:46Now our masala is ready, so we will add chicken mince.
50:50The filling is ready and we will add salt in it.
50:54We will add salt to the side.
50:57It has been 40 to 60 minutes and we will keep the sheets out.
51:05Now we will roll our samosa.
51:07We will start rolling with a cone.
51:09We will add our filling in it.
51:13We will fill our filling in it.
51:16We will fill our filling in it.
51:16And I am going to make the slurry with this?
51:19When our samosa folds like this, we will lock it on the side.
51:23We will put the slurry with the slurry in it.
51:25We will lock it well.
51:26When we fry it, we will open our samosa.
51:30Now our samosas are ready.
51:32We are going to deep fry them at medium heat.
51:35Until they are golden, crispy and flaky.
51:38And if you are very conscious.
51:40And if you don't want to deep fry it,
51:43then you can bake it on 180 degrees Celsius.
51:45It will be crispy.
51:50Now it is golden, brown and crispy.
51:53We will remove it.
51:56Now we are ready.
51:59Now we are going to plate it.
52:01Now we are going to plate it.
52:03For our crispiness,
52:05we can make a lot of different variety of crispy snacks.
52:11Corn and cheese, mixed veg, spinach and paneer,
52:15chocolate and dry fruits like sweet fillings,
52:18and then keemah,
52:19and then chanah dal,
52:20or naftad,
52:20like desi flavors,
52:22which you can also make.
52:24And the fun fact is that
52:26the sweet samosa patti is not limited until samosa.
52:29You can also make crispy nachos,
52:31lasagna,
52:32and fun pizza cones.
52:33And then you can also create
52:34honey noodles like innovative snacks.
52:37Every time with a new crispy twist.
52:40And this is our favorite chicken patti samosas.
52:49With sweet samosas,
52:50Because of the sweet samosas,
52:51you can make a street-style crispy samosa.
52:53It's super easy and fast.
52:55So who are you waiting for?
52:58And make some patti samosas quickly?
53:00Enjoy your favorite moments.
53:03So let's make my,
53:06and our favorite,
53:08the delicious Punjabi samosas.
53:10With sweet samosas sheets,
53:12which you can see in the mouth.
53:16It's crispy,
53:17and crispy,
53:18and full on flavor.
53:20We are ready.
53:22You are ready.
53:23You are ready.
53:23To make this classic favorite,
53:25to make it at home.
53:28Before we use the pack,
53:29for about 40 to 60 minutes.
53:33So that it will be easily folded.
53:35And it will be simple to use.
53:36Just keep in mind.
53:38Don't do too much.
53:41Until we are ready.
53:43Until we are ready.
53:43Until we are ready.
53:45Until we are ready.
53:46Until we are ready for Punjabi samosas.
53:55And we will put some seeds in the morning.
53:59We are ready.
54:00In this,
54:01we will put a masala,
54:03and together,
54:04some kind of ginger and garlic paste.
54:06And we will put it good.
54:09In today's market,
54:11if you are looking for truly authentic Punjabi samosas sheets,
54:16the sweet brand is the product that delivers the real Punjabi taste,
54:20and texture.
54:20For this reason, for authentic Punjabi samosa sheets,
54:24sweets is the only trusted choice.
54:51Our spices and butter are cooked well.
54:54We add the boiled aloo in the ready-made masala.
54:58Mix it well.
55:01Now our masala is ready.
55:04We will crush it in some kusuri methi.
55:09We will incorporate it well and keep it cold.
55:15The filling is ready.
55:17Our sheets are also thawed.
55:19Now let's fill our Punjabi samosa.
55:26My three samosas are ready.
55:28Now let's fry our Punjabi samosa.
55:35Oh, what a happy taste!
55:39Our Punjabi samosa is also ready.
55:41We are ready.
55:42We are ready.
55:47Now you can also make your favorite aloo Punjabi samosa.
55:52And with your family, enjoy it.
55:54Perfectly flaky samosa with sweets.
56:01Please, give food at home.
56:05Please provide food at home.
56:05Please!
56:11I know how difficult it is without them.
56:20This is Vikram's small bed.
56:22Anvi.
56:23She has a finger.
56:31Do you like chocolate?
56:33No, I like a healthy food.
56:35It looks good.
56:42We're not even home yet.
56:46But thank you very much for waking up for me.
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