- 13 minutes ago
MasterChef India - Season 9 - Episode 18: Reinventing The Kapoor Favourites
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17:03You have to find a texture between a custard and a cream and a cream if you want to try
17:07to fill the cream.
17:10The second most important thing is the biggest challenge in the MFVA is dryness.
17:15Because if you overpower this thing, it will dry again.
17:18So whatever you are giving moisture, sauce or cooling,
17:21give it so much so that it will balance the dryness.
17:25This was your birthday for today.
17:27Thank you sir.
17:28When you came to the beginning, I thought that you will be sitting there.
17:32Yes, sir.
17:33But do you know where it will be?
17:34Yes, sir.
17:35We are bringing new inventions and new stories.
17:38Yes.
17:39We will bring new stories in front of you.
17:41Yes, sir.
17:42It will be a very favorite family.
17:44Not only if you don't want to be proud of the world today.
17:47Yes, sir.
17:48Give us something new, give us something fresh.
17:51Yes, sir.
17:52We will try to do our best.
17:53Good morning.
18:00Hello, Chef.
18:01Simran, Imanchi.
18:03Forget that.
18:04Forget it.
18:05Forget it.
18:06It was so good, the taste was not too bad.
18:08Now, tell them about everything.
18:10After forgetting the favorite chicken curry dish,
18:13you're going to reimagine it.
18:15Chef, we are going to make a little forest.
18:18Little forest?
18:19Yes.
18:20Chicken curry forest?
18:21Yes.
18:21I said, it's my take.
18:23I have made a mushroom.
18:24So this is the chicken element.
18:26This is the chicken element.
18:27Is it chicken?
18:27No, it's chicken mince.
18:29It's not chicken.
18:30Yes, it's chicken.
18:31This is a surprise.
18:32Yes.
18:33That's what I told you.
18:34I had a secret.
18:37So we will make a soil.
18:39So the gravy in the soil,
18:41I'm going to dry it and dehydrate it.
18:45It will make the gravy powder.
18:46It will make the gravy powder.
18:48I'll add a little bit for colour and a little bit.
18:52For a crumbly or crunch.
18:54So the soil will go down.
18:56And there are mushrooms.
18:58And I've also pickled some vegetables.
19:01And some drops of the chutney.
19:04It's a very good thought.
19:05Brilliant thought.
19:06But what happens?
19:08You're trying to take this very far away.
19:10I'm trying to take this very far away.
19:12I'm trying to take this very far away.
19:13Please, call it back.
19:14I'm not understanding anything.
19:16I'm not going to take this far away.
19:18I'm trying to take this far away.
19:19What I'm saying is that.
19:21I'm going to do it.
19:22I'm going to do it.
19:23I'm just going to do it today.
19:24I'm going to do it.
19:24In the chicken curry,
19:25dehydrate it.
19:26Make a mushroom chicken.
19:28Make a forest.
19:29Make it a forest.
19:30And normally, what happens?
19:32The mainer, the real root of the dish.
19:35She rats.
19:37Yes.
19:38I feel that if you put small little of the було or the drops,
19:42in it,
19:42the discussion of the kale dehydrate it.
19:44Yes, Chef.
19:45We also have chicken curry or forest feeling.
19:48And your root of the dish will turn.
19:51I feel that your dish will go a little further.
19:54Yes, Chef.
20:01MasterChef is only 15 minutes left to mix with your dish.
20:07We were confident that we had our work during the time.
20:11We started to start plating.
20:16Compot was ready.
20:17I wanted to give the pastry a good finesse, but I didn't give it.
20:23I didn't get enough time.
20:25This will be at least 17 to 18 minutes.
20:27And we also need to plating for 5-6 minutes.
20:30So, I made my dough shape.
20:34I made it a little carving.
20:35I put it on the egg wash.
20:37It looks less like this.
20:40It looks good.
20:43It looks good.
20:45It's a ratio of the ratio.
20:48Look at this.
20:49This is strawberry.
20:50It looks good.
20:51It looks good.
20:53It looks good.
20:54It looks good.
20:55It looks good.
20:56It looks good.
20:57It looks good.
20:57It looks good.
20:59It's 5 minutes left.
21:01And we haven't started plating on some tables.
21:03It's about the truth.
21:05Please start plating.
21:07I was checking out the ingredients in the oven.
21:10The main ingredient in the oven.
21:13We dehydrate the curry.
21:14It should be a flavor.
21:15If it doesn't come and it's a flavor.
21:18It can't come in a minute.
21:20If it's a flavor, the rest will remain in a minute.
21:21If it's a flavor, the rest will remain in a minute.
21:23If it's not dehydrated.
21:25I checked in every 5 minutes.
21:27It was like the oven to close it.
21:29If it's a flavor, the rest will be closed.
21:31Our pastry is cooked.
21:33I have a tension.
21:34It's only 2 minutes before it is cooked.
21:37But the time before it is cooked.
21:38We keep it on the plate.
21:40It's a lot of tension.
21:42Everyone is ready to plating.
21:46I started plating too.
21:48It's a lot of tension that my dish is not ready.
21:49It's not good.
21:50Let's start plating.
21:51Yes, I'm doing it.
21:52Yes, I'm doing it.
21:53What?
21:53It's a little bit.
21:54It's egg white.
21:56It's a little bit.
21:57It's a little bit faster.
21:58It's a little bit faster.
21:59It's a little bit better.
22:00I don't have to do much.
22:01Yes, let's go.
22:02Let's go.
22:05Barar Sahib.
22:06Look at the face of Banju.
22:08This is a little bit.
22:10It's an extra little bit.
22:11And someone has to shake me like this.
22:13Who's going to kill me?
22:14Say, mom, say.
22:15Say, mom.
22:17Say, now.
22:18Say, now.
22:19Say it.
22:20Say it.
22:20Say it.
22:22I don't want to dance.
22:23But I would like to dance with you.
22:27Okay.
22:28Go.
22:48Say it.
22:49Say it.
22:50You've been dancing with me.
22:51Why did I do?
22:53You've been dancing with me then.
22:57What should I do?
22:58You've been dancing with me then.
23:01I'm dancing with me then.
23:02Take it.
23:10Now everybody's dancing with me.
23:13Then we dance with them.
23:14that we will cook in the inside.
23:16If we do 5-6 minutes, the color will come.
23:19But it will be cooked.
23:20So at least I want to take my dish to the plate.
23:24We are so hungry.
23:25We can also look good, we can also look good.
23:28We can also look good.
23:29We are going to take the dish, but we don't know.
23:3110.
23:349.
23:378.
23:397.
23:416.
23:435.
23:464.
23:473.
23:502.
23:53And 1.
23:54That's it.
23:55Time is finished.
23:56Back is finished.
23:59Taliyah Ji, the challenge of today was very simple.
24:03You had to recreate the iconic dishes of Kapoor Khandaan.
24:08In a new idea.
24:09And the table in front of us is really beautiful.
24:19Dr. Nala, do you want to take the side of the table.
24:20So, here is the recipe and the recipe of the Archaun and Rupali.
24:27This is the recipe of Pardu Biryani.
24:31Wow!
24:32The recipe of the Pardu Biryani.
24:34It's a recipe!
24:39What a recipe!
24:41Do you have a new idea of it?
24:45Today's day, there was a biryani.
24:48There was a kaffirin and lemon grass flavor in rice.
24:53We added a lemon flavor with it.
24:55There was a salam, a salam, a spinach, a pomegranate,
25:00a pomegranate and a smoked benggan.
25:03Do you have the dough you can eat or just for a show?
25:07Yes, you can eat. It's cooked.
25:13Wow!
25:17Such a beautiful idea.
25:20Once again, I can say that the technique of the pardas is perfect.
25:26Because the pardas need to be very soft,
25:29so that the pardas will be used in a good way.
25:33Very good.
25:35Let's test it.
25:49Superb!
25:52Genuinely!
25:54Superb!
26:13I don't have any compliments.
26:16Vishnu ji, Harshani ji, come.
26:21What a joke!
26:23Thank you!
26:24The heritage of the Pishma's mom's mom's mom's home,
26:27the dish, the fish, the dal pakuan,
26:28which is the world's favorite,
26:30hopefully a new twist.
26:35Tell your story what we made on this new idea.
26:36How did you make it?
26:38We made it in the shape of the cannoli.
26:40We made the flavor of the dal and we made salsa with it.
26:44And there is black grapes chutney.
26:48Okay.
26:48And the chutney of the chutney.
26:50And the green apple.
26:51And there is also passion fruit chutney.
26:55But it doesn't have a lot of pipe.
26:56Good idea.
26:57The idea is brilliant.
27:00And before I start tasting, I will tell you that today I am very happy with the plate.
27:04I am very happy with the plate.
27:06This sauce should be a little smooth.
27:10Besides that, wow!
27:14You should always come to this day.
27:25The price of the judges is reduced.
27:42I swear.
27:44I swear.
27:59Actually, fantastic.
28:00Oh wow!
28:01This is one of the strongest dishes you guys have.
28:29We give it to a taco.
28:31This dish is actually wrong.
28:32Actually, it was a canoli dish.
28:36Very good.
28:41This is something that is my favorite.
28:45There is Jama in Jama.
28:47Jama.
28:48A very famous restaurant.
28:49Gulaab Jamun.
28:50There was a Gulaab Jamun.
28:52My dad brought it to us.
28:54And we went to eat Jama.
28:56But this is what you made from different ways.
29:00It's fantastic.
29:02And I am going to tell my mom.
29:04If you want to see this dish,
29:06let's try this.
29:08Wow.
29:09Wow.
29:10Blockbuster.
29:14Shanksahab.
29:16This is very beautiful.
29:18This dish is very beautiful.
29:21The dish is very beautiful.
29:23The dish is very beautiful.
29:25You are filled with eyes.
29:27What a truth.
29:28Thank you, Chaachee.
29:30With love to be honest.
29:37Our dish's name is Milo-lo-purl.
29:40We have made a cup of茶 and roti.
29:43We made a cup of tea with tea and tea.
29:47And we made a cup of tea.
29:48You have made a cup of tea.
29:50This is the filling of tea.
29:52It's showing a very big cut.
29:55Jeff Kunal broke it.
30:00What is this?
30:02Hazelnut.
30:03Hazelnut.
30:03Hazelnut.
30:19Hazelnut.
30:20You translated it.
30:22Excellent.
30:23Absolutely excellent.
30:26And from my side,
30:27you both,
30:28Lulula.
30:31Well done.
30:32You added different layers of complexity.
30:36There are different textures, flavors,
30:39and the most important,
30:41the colors.
30:42From the colors,
30:42you know the charm of this dish.
30:46The best part,
30:47portion size control,
30:49a beautifully plated dessert.
30:51Yeah.
30:52The taste,
30:53is very big.
30:56In the meaning,
30:57you both,
30:58the classic,
31:00favorite dish,
31:01has been justified.
31:03I am so happy with you.
31:06Very nice.
31:09Javana Ji, Dipale Ji.
31:13We have taken a dish of Randeir Kapoor Ji.
31:15We have made a dish from Randeir Kapoor Ji.
31:16We have made a dish from Malapu.
31:18We have made it a little unique.
31:20We have made a dish from Brandy Snap.
31:22We made it in Malapu.
31:23And the flavor from Randeir Kapoor Ji,
31:24we have made a little strawberry.
31:26And a strawberry sauce.
31:28We have made a strawberry sauce.
31:29And the ingredients of Rajasthan's
31:31products are made of Rajasthan.
31:32And we have made a chocolate.
31:34It is also made with a chocolate.
31:36It is made with a flavor.
31:36It is made with chocolate.
31:37In chocolate?
31:38Yes.
31:47What is this?
31:49Add dry food, add coconut, add coconut, add a little bit of milk and add white chocolate.
31:55The milk is so amazing.
31:58It's too good.
31:59The milk is so amazing.
32:00Good.
32:01It's genuinely so good.
32:05The second time I'm going to eat your food, I don't know what I'm eating.
32:10The chocolate, the coconut and coconut,
32:15I don't know the reason, but I'm doing it.
32:19Like Vikas said, it's not going to be sensory,
32:21but it's tasty.
32:25Absolutely.
32:27I'm enjoying the food.
32:29It was an enjoyable dessert.
32:33And I never thought, honestly,
32:37that the dishes of our family can be so different.
32:41True.
32:42I think it's just going so well.
32:45And so good.
32:47And hats off to all the contestants.
32:50All of them.
32:52I mean, it's fun.
32:54Please give me this recipe.
32:56Give a one.
32:58Don't give it.
32:59Don't give it.
33:00Don't give it.
33:01Don't give it.
33:01Don't give it.
33:02Don't give it.
33:02You just pay it.
33:05You're both millionaires.
33:07Too good.
33:08It's just so nice.
33:12What's the problem?
33:14Saisri and Chandna Ji.
33:17Come on.
33:19I got my favorite dish of Kareena Kapoorji,
33:23Paya Milata.
33:24Wow.
33:25I reduced the soup and set it in a gel form.
33:30I used the same spices and made a MoMo.
33:35It was also with mutton keema.
33:48I will talk about this dish.
33:51It's a beautiful idea.
33:53It's a very nice dish to begin with.
33:57This dish is a very unconvinced dish here.
34:01And both of you could have done so much better.
34:05I have to say one thing.
34:07The attempt was...
34:10The idea was very big.
34:13I wanted to say something for that.
34:16Tala Bhaagundi.
34:18Wow.
34:19Correct or no?
34:19Yeah, you're correct.
34:26Let's see.
34:28I'll talk about this dish.
34:32I love monotones.
34:34I love the same color and make different shades of it.
34:38I think it's a very mystical level.
34:41This dish is not for attention.
34:43You have to tell yourself.
34:44Look.
34:46There are more layers that you will see in the flavors.
34:49For me, this is the same dish.
34:51Karishma Ji has given you a super start.
34:54My most loveable Raj Kapoor.
34:58Caramel toffee.
34:59Caramel toffee.
35:00Yes.
35:01We have kept its name.
35:02In fact, I have called Raj 100.
35:05Raj 100.
35:06Raj 100.
35:07Okay.
35:07100 years of Raj.
35:10Thank you so much.
35:12So, the base is a caramel and oats crumble.
35:15And I have done with sea salt.
35:19And it's caramelized pudding.
35:21And on top, I have garnished it with coffee truffles.
35:35It's a very good taste of the salt.
35:36Let's add some salt.
35:37Okay.
35:39And let's add some salt on the base.
35:41It's more than savory salt.
35:44Okay.
35:46And what I'm talking about about the custard, it's so brilliant.
35:50In my restaurant, it's a dish called Celebration.
35:53In which we make a mood of coffee, which is inspired by cold coffee.
35:57I think that it should change me, you should inspire your custard.
36:01The depth of the flavor is very big.
36:03And the salt on the base is my whole mouth tastes.
36:07Okay.
36:07You've made a strong dish, which has the flavor of the caramel.
36:12But a little bit of salt.
36:14What do you know about the price?
36:16Absolutely.
36:18A little bit of salt you can add to the pain.
36:22This man of the match dish guaranteed.
36:27I think it's a very nostalgic feeling to have that toffee caramel flavor.
36:35So thank you for this. I really liked it.
36:41The next dish is Anju ji, Manju ji.
36:44You've come and understand us.
36:47We got a favorite dish from Ridhimah Kapoorji.
36:50Yes.
36:50And that is fish curry.
36:52We tried to make a new dish for this fish curry.
36:55It's made fish and chips.
36:58And it has a flavor of Kassarundi.
37:15In the definition of all that you eat, I think it's just an ounce of fish.
37:17And we didn't know how the fat is made for you.
37:18And we didn't know about it.
37:19Our opinion is not about it.
37:21I think the fact is your opinion of this dish is your opinion.
37:25What you do if I get fish and chips together?
37:29We get fish and chips and the salt on the bottom.
37:30And I think you've got a little bit of a chitin.
37:31The oil is even added to the texture.
37:35And the taste of lean pork has a little bit of a texture.
37:38For me, this is a wellington dish that you brought in this kitchen.
37:47I'll tell you one more secret.
37:49All Kapoor's has a lot of fish and chips.
37:53You haven't decoded it.
37:57It has been fantastic.
38:01It's too good, too delicious.
38:03And I want to give you a lot of love.
38:09The flavors in the fish and chips are super.
38:13I just love it.
38:15Excellent.
38:17Thank you for that.
38:18For the next dish, Paarutiji is ready.
38:25You chose your superstar, Shami Kapoor.
38:30Chicken Dumpurk.
38:31And I made this one.
38:34I made the bread.
38:35Then I stopped the bread.
38:37Then I stopped it.
38:47You have burned the bread.
38:49It's made of coal.
38:51It's made of coal.
38:52It's made of coal.
38:54It's made of coal.
38:55It's made of coal.
38:56Keep it in mind.
38:57It doesn't mean that it doesn't have dhuwain.
38:59It's so much fire smoke in it.
39:01It's very overwhelming for me.
39:03The meat of dhuwain is long-cooking.
39:06There's a balance in the flavors.
39:09And the balance of the beauty of dhuwain is completely finished.
39:15So for me, it doesn't work.
39:19Come on, Anshmidar Prabhdi.
39:27We got the chef of Prithvi Raj Kapoor.
39:29The dish we got was called jungle mutton.
39:32So we made a jungle mutton with a French pastry.
39:36Meat filled.
39:37There are these traffron mashed potatoes.
39:40And there was a mutton in the middle of the kodai.
39:43The fond was given.
39:44There was a sauce in the back.
39:46No?
39:54A British meat pie.
39:55You tried to make it from jungle meat.
39:58Thought, spot on.
40:00The jungle mass is the essence of it.
40:02It's the simplicity of it.
40:04It's the little bit of it.
40:06Rustic.
40:07And it's rustic.
40:08It's you've been nourished.
40:10The jungle mutton is a very rustic dish.
40:13But in which way, you both did this international rendition.
40:19Hats off.
40:20Genuinely, really good.
40:25Simran ji, Himanshi ji, come on.
40:28Come on.
40:32Chicken curry forest.
40:35Tell us about your dish.
40:36Chef, we got Ranbir Kapoor's chicken curry.
40:40So our dish's name is Little Forest.
40:43So the curry is made of its soil.
40:46And the chicken is made of mushrooms.
40:49There are pickled veggies.
40:51And there are chutney pearls.
40:54Chicken curry is inspired by a dessert in a mushroom forest.
41:00Badness.
41:01I love it.
41:03Why are you so crazy?
41:05We didn't understand that we were so excited.
41:08We are so excited that we are so excited.
41:10I'm just going to say hello and hello.
41:12Because I don't have any reaction to it.
41:14The idea.
41:14To think about it, it's MasterChef.
41:16To think about it, it's MasterChef.
41:18To think about it, it's MasterChef.
41:21Tell us about it.
41:34I do not know what to tell you.
41:36I will see it.
41:37It will be me.
41:38The concept, the concept, the thoughts, etc.
41:41It's crazy.
41:42The taste is not true.
41:43Then Chef Kunal said it.
41:45But I know what to tell you.
41:56Celebration of art, television of poetry.
42:01Dhanchi, Dimran.
42:04I'm very happy.
42:06I'm leaving this table.
42:22Well done, girls.
42:23Well done.
42:26Low, low, low.
42:30One of the best, best dishes I've ever had.
42:35So innovative, so creative and tasty at the same time.
42:40Hats off.
42:42So good.
42:42Chicken was juicy.
42:44Soil was made in it.
42:46Flavors were made in it.
42:47The curry that you've put in it.
42:48Chicken and soil.
42:50Mixed it properly.
42:50And the mush made it.
42:51It's good.
42:53I saw it.
42:54I said, what happened?
42:55This is going to leave the beach tasting.
42:57What happened?
43:26I says, what happened?
43:28It's such a big honor for any home cook.
43:32And we got a tap.
43:33Now you take a tap.
43:35We got so big a tap and the table is full.
43:40When I post this dish, I can tell international chefs,
43:43we don't look at you.
43:45We don't want you to look at you.
43:46We want you to look at us, our new generation.
43:49Very good.
43:50Shabbat, Shabbat.
43:51Aap dono ka dish is one of them.
43:57Man of the match of today.
43:59Woo!
44:06Yeah, it's hand-to-hand decision.
44:10Woo!
44:13Woo!
44:15Woo!
44:16Woo!
44:16Woo!
44:16We got a dish from Ranbir Kapoor.
44:19And we both liked it.
44:21Will you tell us this from our side?
44:23Definitely.
44:24Of course.
44:25God bless.
44:29See, in this beautiful challenge,
44:32the first man of the match has decided
44:36and the second man of the match has signed
44:39and has been held close to your heart.
44:41Over to you, Karishma.
44:42There is one man of the match.
44:44There is one man of the match
44:46who has won my heart and my heart.
44:53Anju, Anju!
44:55Anju, Anju!
44:56Ooh!
44:57Finally, finally.
44:59Congratulations!
45:01Congratulations!
45:02Two boys!
45:03Two boys!
45:04Two boys!
45:05Two boys!
45:06Two boys!
45:06Two boys!
45:08It was one of the best fish I've ever had.
45:13Wow!
45:13I've bought it!
45:14Best fish!
45:15Good luck!
45:17Your next challenge is this.
45:20The challenge is this.
45:21That today, you will do a real restaurant's real kitchen's real kitchen.
45:31We will take over.
45:33Oh!
45:36And that restaurant is Mainland, China.
45:46In Mainland, China, tomorrow we will do dhamal.
45:49Because our jodidars will make dhamal food.
45:53You will make Indo-Chinese street food using viba sauces.
46:00Because when we talk about the Chinese flavors, so viba is the best taste in the game.
46:09If you have to take your innovation, creativity and flavors to the next level,
46:14then you can give viba.
46:17Yesterday you have to play a kitchen and restaurant in Mainland, China.
46:21And you have to do a lot of effort.
46:24And you know that the effort is viba.
46:28Today we are going to take you to a trip of a recipe,
46:32where there is effort.
46:34Taste, creativity and a power-packed twist.
46:38Because the effort is viba.
46:41Hi everyone, I am Simran.
46:43I am Himanshi.
46:44Welcome to Everyday Tasty Recipes by viba.
46:58Today, we are making Bajra Chipotle Panini Tacos,
47:02which we will use viba, chipotle southwest dressing and viba salsa.
47:09You know that we both experimented with Indian dishes with Indian dishes.
47:14We like to give an international touch to the dishes.
47:18First, we will boil some water in the pan.
47:22We will make stuffing in the pan.
47:25We will add some oil in the pan.
47:29We will add some veggies, bell peppers, paneer.
47:32We will season it with salt.
47:36This is Viva's Chipotle Southwest Dressing.
47:39It is made from the Smoky Mexican Dressing Chipotle Peppers.
47:42This Mexican Dressing will add bold, smoky flavors in your dish.
47:46I will add some lemon in it.
47:48Now, we will mix everything with flame off.
47:53You can see that this dressing is adding rich and creamy texture in our dish.
47:59It also adds a smoky and spicy flavor.
48:01This dressing gives you a well-rounded, smoky flavor.
48:06And with the latent heat of pepper, it will lift it beautifully.
48:13Now, we will make a little cold-spoke in the taco.
48:20We will bake them in 180 degrees for 15 minutes.
48:28We will bake them in 180 degrees for 15 minutes.
48:33Our tacos are ready.
48:35Now, we will add the filling in our pan.
48:37Today, we are using the dressing of the pan.
48:41But it is versatile that you can use it in any dish.
48:44Even if not, we drizzle them in Mexican rice bowls.
48:48Add them in the pan.
48:49Or spread them in the pan.
48:50Enjoy from the pan.
48:51And a lot of things.
48:54The most important thing is to add in the pan.
48:57The most important thing is that there is no synthetic color or artificial flavors.
49:01And there is less than 1.1 grams of added sugar per serving.
49:04If you are ready, top it with Viva salsa.
49:08A tasty, zesty Mexican salsa made with tomatoes, onions, jalapenos, garlic and capsicum.
49:16It's a chunky tomato texture, zero trans fat and ingredients perfect balance.
49:22It's a quick, easy and delicious choice.
49:27You can use Viva salsa with nachos, chips, bread and fried snacks.
49:35It's really very tasty.
49:37This was our recipe.
49:39You can also make such Lajwap recipes with Viva.
49:43Because the fruit of the harvest is Viva.
49:52Welcome to Mainline China.
49:55Today is your first restaurant take-over challenge.
49:59How are your orders?
50:00We will get orders.
50:01The world remains in hope.
50:02But the restaurant remains in sales and sales.
50:06Let me tell you who is nervous, who is fake and who is working.
50:12I don't know anything.
50:13I'm on coin.
50:15Oh my God.
50:17Stop.
50:19Stop.
50:20It's gone.
50:20It's gone there.
50:21Today, we will all face the first pressure test.
50:33I'm going to get you.
50:36Hope is next.
50:36You can do it.
50:38And you can do it.
50:38You
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