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MasterChef India - Season 9 - Episode 21: Organ Mystery Box
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00:09Welcome to MasterChef India, co-presented by Viva Mayo Ketchup & Sauces, co-powered by IKEA, Fortune Chucky Freshata, Partner
00:17Kohler, Catched Salts & Spices, Vijay Sales & Switch Frozen Snacks.
00:21MasterChef's World Class Pantry in Viva's Special Zone, you will get Viva's wide range of super tasty ketchups, variety of
00:28creamy mayonnaise, dressings, sauces, spreads and instant noodles and Chinese sauces.
00:35Because the love of Viva is Viva.
00:39And in the IKEA Zone, you will get a great style of plates and bowls.
00:43So, here you will get cast iron pants, premium nonstick cookware, stainless steel cookers and knives.
00:47In the Fortune rack, you will get Fortune Chucky Freshata, Suji, Meida, Fortune Sorben Oil, Fortune Mustard Oil and more.
00:57And for your cooking stations, you will get a bold and luxurious look.
01:01You will get a multi-purpose, spacious and durable sink with touchless technology and multi-spray options with innovative faucets.
01:10In the Cache Salts & Spices Racks, you will get a variety of food.
01:14With a wide range of cash masala, a variety of cat sprinklers and pink rock salt.
01:21And you will power your kitchen's electronic appliances, Vijay Sales.
01:25In the Cache Salts, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and also a lot.
01:34In the Switch's ready-to-cook frozen snack section, you will get quality samosa sheets, spring rolls sheets, delicious puff
01:41paratha, puff pastry sheets, crispy threads, tasty kunafa dough and also a lot.
02:13Please join your hands together for the MasterChef India.
02:15With the legend, himself, Acharya Manishji.
02:23Welcome to MasterChef India.
02:25Sir, you can sell it.
02:29How do you feel about MasterChef?
02:30It's very good.
02:31And the biggest thing I have told you, is that with your MasterChef,
02:35it will reach the Ayurveda to the house, and it will reach the house of the house.
02:39What about?
02:42It means that you have to treat the body and the body of the body and the body of the
02:47body, and the body of the body, and the body of the body, and the body of the body.
02:48So, this is your MasterChef's theme.
02:51If you apply the theme in the world, then you will not have to be the body.
02:55Yes, I will.
02:57Now, Acharya Ji, you will have to be a treatment.
03:00Absolutely.
03:01The challenge is very simple.
03:03You have to read the mystery box.
03:08The name of the organ mystery box is the organ mystery box.
03:12Ajankya and Vikram, Mahfuz and Yasmin.
03:16You both have the organ mystery box.
03:18The liver and the pancreas.
03:21And in this way, each two mystery box will be used one mystery box.
03:35And in this way, the organ mystery box will be used one dish.
03:44One dish, one dish.
03:46One dish.
03:46One dish.
03:47You will have a staple pantry.
03:48will be given by the produce.
03:49Because MasterChef's world class pantry is closed today.
03:54Ajankya?
03:56Open your organ mystery box.
03:58Liver and pancreas.
04:02Wow.
04:03Wow!
04:10Anju ji, Manju ji.
04:22Trimran Imanchi.
04:25What a lot.
04:29Arjuna Rupali ji, how are you?
04:34Arjuna Rupali.
04:35Arjuna Rupali.
04:37Arjuna Rupali.
04:41This week's last dish will be the Elimination Challenge or Black Apron Challenge.
04:51I forgot the twist.
04:58Oh my God.
04:59Sorry.
05:04This is the Organ Mystery Box.
05:08This is the Organ Mystery Box.
05:09You have to use two ingredients.
05:14The twist is that one will be made sweet and one will be made sweet.
05:21Wow!
05:23Now, we will do our Simran and Himanshi.
05:30Because last week's dish was your best dish of the week.
05:35Celebration of art.
05:37Celebration of poetry.
05:38I am very happy.
05:40I will leave this dish.
05:49I will leave this dish.
05:50Simran and Himanshi, come here.
05:52Come on.
05:52I will leave this dish.
05:57Are the Anjakia Vikram sweet or sweet?
05:59Ajakia Vikram sweet or sweet?
06:02Is the savory?
06:03I mean, we are making sweet.
06:05We are making sweet.
06:18Let's go Simran.
06:20Chef, we would like to make savory and we would like to make Sainz Shree and grandma sweet.
06:27What would you like to give Archana Rupali?
06:29Chef, I would like to give Archana Rupali savory.
06:33And Rupali auntie and Jamna auntie sweet.
06:38Okay, the last one.
06:40I would like to give Archana Rupali savory.
06:43And Himang and Parvati auntie sweet.
06:47Anshmi Trabdeep has listened to the savory.
06:50His BP has increased.
06:53No, Chef.
06:54Chef, our majority of the ingredients are more savory.
06:57So I'm happy with savory.
06:59But my hand is more sweet.
07:02So both sides were okay.
07:05No one is on your head.
07:08You will be gone.
07:10Look, how much love you are.
07:12Don't give her a bath.
07:13Don't give her a bath.
07:15Don't give her a bath.
07:16Don't give her a bath.
07:16Don't give her a bath.
07:17Before we start the challenge, I would like to say something.
07:20The Ayurvedge is not just knowledge of the old books.
07:23It is the truth of our today's food.
07:27So today, you should put whatever you want to put on the plate.
07:31You should be satisfied in it.
07:33And with the balance.
07:35This is very important.
07:37For this, Palpal Kumari is giving you 60 minutes.
07:42In three, two, one.
07:46Ayurvedge.
07:52The main challenge of this dish is to keep the Ayurvedic.
07:57And the taste of the dish is to keep the balance.
08:00And the benefit of my brother is to keep my brother's brain.
08:05And the dish is to keep my brother's brain.
08:08Do your life.
08:09I don't want to tell you.
08:10I don't want to tell you.
08:13You do your life.
08:14Do your life.
08:14You do your life.
08:15I just want to tell you.
08:16I just want to tell you.
08:18You want to tell me what you want.
08:20You just want to tell me.
08:20I am more than you today.
08:22I am more than you.
08:23Why, I am more than you.
08:23Go.
08:24I'm sorry.
08:38Achari ji, which ingredient in our house is very important for health?
08:46If you think the biggest thing is black triefer, black gold.
08:50I mean, black gold.
08:51Every year, I think the biggest thing is black gold.
08:52You have to know that England, which was in the same time,
08:57a black gold gold.
09:00And I think, the number of people who lived in the world,
09:02they were just so cool.
09:02so it was a big time.
09:05If we didn't know the population of the age,
09:08the number of people would be more likely to be in the age of 50-20,
09:10in the age of 25,
09:11when we were younger,
09:12we would have to drink more of 40-50.
09:14So we would have to drink more of 50-50,
09:16so we would have to drink more of 50-50.
09:18So we'll have to drink more of 50-50.
09:22I was a scientist and I took a shower. My father was a scientist.
09:26He said he'll go to the doctor. So he said he'll go to the doctor.
09:29He said, don't take a shower, tell him that he'll have 5 badams and 5 green mrs.
09:35Now it's a green mrs. It's a green mrs. It's a green mrs.
09:37It's a little bit less.
09:39He'll be in the morning and you'll be in the morning and you'll be in the morning and you'll be
09:42in the morning.
09:43I'm 51 years old, but I haven't taken a shower.
09:46Now I'm going to go to your own.
09:47How many things are in our rastoi, and we are running away from doctors, so we are doing wrong.
10:03I am in Rajasthan. We eat a lot of meat.
10:07I am making a different way of traditional things.
10:12I am making a new taste of the kaju.
10:19I am making a rose petal kaju.
10:29Today, we have made an Ayurvedic Nishri Box from the face.
10:35We are making savory from today.
10:37We had to use two drinks.
10:40But we have to use all the drinks here.
10:42We have to use all the drinks here.
10:45We were fighting for the drinks today.
10:47But today, we don't have to wait.
10:49Because the one who's rich is, the one who will go to the drinks.
10:52He will get a black apple.
10:54Today, you don't have to go to the drinks.
10:55I don't have to go to the drinks.
11:08Because we are using some chawal and karela,
11:12The chawal, which is in Karada, and south,
11:16which is more than the Mangalore,
11:17we create a water petal.
11:18I am making some water petal.
11:21I am making some water for a bit root,
11:24I am using a bit root of color.
11:25I am making a bit root of water petal.
11:27I am making some water petal.
11:28I am adding a filling in the karela and jaggery,
11:32so that there is a smooth texture of a bit of water,
11:34and and crisp.
18:21So today the dish will be made in 60 minutes?
18:25Because I didn't see anything, and 15 minutes have been made.
18:29No, it will be made.
18:30If your dish's made of today's dish will be less,
18:34then you will be straight.
18:35No, no, it won't be like that.
18:36We will wear black apron,
18:37so that you will enter your entry in elimination.
18:42What you are thinking about making a crisp,
18:44I'll give a tip to that,
18:46as you can cut the crisp,
18:47the crisp is so big,
18:49the crisp is so big.
18:50If it's uneven,
18:52then you will be able to run away from different places.
18:55This is your tip of today's today.
18:59All the best.
19:11It took 15 minutes to make a crisp for 15 minutes.
19:15I had a taste of it.
19:17It was a frica.
19:18How do we fix this?
19:18How do we do it?
19:19Then, I said,
19:20we will make chaat masala.
19:23We will make chaat masala.
19:24Simran, this is how you made our bread.
19:27Saat?
19:29This is beautiful,
19:30but there will be a very small portion of chaat.
19:34Yes.
19:34This is a bit tricky,
19:36because you want to eat chaat
19:38so make sure that this is not a mistake.
19:42It worth it.
19:54I have a nice meal.
20:07Very nice.
20:07It's so good that Emily is so good, but it's gone from the house.
20:15We will make our steak for the mushroom.
20:17We will make the glaze for the glaze.
20:21I made the sauce for the sauce.
20:23It was our glaze for the steak.
20:26We had to brace the mushroom on the sauce.
20:30Shmit Pradeep, put the mushroom in the oyster mushroom.
20:33It's good because it's good.
20:33It doesn't go inside.
20:35Yes, chef.
20:36It won't come to be a good idea.
20:37Do it with a good way.
20:39Do it with a nice mouth.
20:43Yes, chef.
20:44You have a brain today.
20:47Your brain is given.
20:48It's not.
20:49It's not.
20:51It's not for it.
20:52It's not for it.
20:54It's not for it.
20:55It's not for it.
20:57I want to try it to be a little bit, but it's not for it.
20:59If you haven't used it, it's not for it.
21:03You've used it with your wife.
21:06If you didn't call your wife.
21:06It's our new woman's hair.
21:08It's for it.
21:10It's for my brain.
21:10You said it's for it.
21:11I think they don't think it's a little bit.
21:15You've all thought it's not.
21:16I have a small mind.
21:17I've had a brain that I've used brain for the brain.
21:19I have a brain that I've used brain for the main brain.
21:20The one who doesn't like it, the one who gets it.
21:35It's not good.
21:39Keep quiet.
21:42It's easy, isn't it?
21:44Yes.
21:45Keep quiet.
21:47Keep quiet.
21:48Take it here.
21:49Leave it here.
21:50Cut it half and sit it like this.
21:54Do you want to put it or not?
21:57Just fry it.
21:58Just fry it and pour it.
22:00Do you fry it, brother.
22:02What are you seeing?
22:04Don't be sitting.
22:06It's a little fast.
22:08Where is the tissue?
22:10Why do you need the tissue?
22:11Why do you need the tissue?
22:13If you fry it, it's a little bit.
22:17If you put it, it's all.
22:19You just go there and don't do anything.
22:28In our kitchen, there are 5 things...
22:31...that are actually good for our health...
22:33...and in our kitchen.
22:34First of all, I would like to say kitchen.
22:36We also call the kitchen as well.
22:38Because kitchen means...
22:39...choose.
22:40Because kitchen means...
22:40...kitchen means assets.
22:41Thus first is...
22:42...meaning.
22:43...less with the house.
22:45Then the matters a little more easily.
22:46If wrapping it often is not the handler...
22:48...and completely 보세요.
22:50Don't Jerusalem.
22:50To 얼�َّuffle Tam's working...
22:51...for it tracks the wayiene to eat...
22:52...then…
22:52...and buckets are where weminer...
22:53Good job.
22:57Next, green rice,
22:58green rice,
23:00green rice,
23:02green rice,
23:03And you should have to cook it with sweet rice.
23:07And pure rice.
23:09And,
23:10you can also use cold pressed rice,
23:12Naryal rice,
23:14that is wonderful.
23:16You brought 5 pastry boxes in MasterChef.
23:21with your own
23:21Ordinary ingredients with extraordinary superpowers.
23:24I think that what you have seen in MasterChef,
23:27we haven't done it today.
23:31We can't explain it.
23:33Because it's a very ancient wisdom in our country.
23:36Our own knowledge.
23:38I feel that everything is available in the house.
23:41Absolutely.
23:41The ingredients are available in the house.
23:43My mission on our life is that if we have a disease,
23:46then we should have a problem with our health.
23:48Then we should have a natural health.
23:50We should have a problem with our health.
23:52We should have a problem with our house.
23:53We should have a problem with superheroes.
23:54But when we have to use the problem with whom,
23:58we should have to know them.
24:01MasterChef,
24:02only 15 minutes left.
24:07what you have to eat never walk you.
24:22I don't think so,
24:25unless we have found that problem,
24:26just as drunk as any rice or sustainable walnuts,
24:32the market is not needed.
24:33We can sit at the back of our kitchen
24:34In the kitchen, this IKEA bowl has been sorted.
24:38Without any struggle, the dish's colors and my work is now closed.
24:46I'm making a traditional dish, then I'm going to give it a modern twist.
24:50It's going to come from my plating.
24:53So I have to think about what elements are there,
24:56what's the color of the plate, and what's the compote.
24:59This is a very tricky thing.
25:04This dish is falling down. It's so refined that it's the place in the place.
25:13It's one color.
25:14You can see three things in the same place.
25:16It's one color.
25:17It's like a brother's daughter, she's got a frog from her, and she's got a brother's shirt.
25:24Then she's got a card from her.
25:26You can push it.
25:27It's the first thing you eat is the first one.
25:29But Arsuna, Kali, you can get a little bit of a plate.
25:33I've gone and I'll go and see.
25:44I'll go ahead and get a little bit of that food
25:46from my butter in the kitchen.
25:46You can also use them.
25:47But I can't remember nothing because we're going to go.
25:47No, we're going to be no longer.
25:49I want to take a look.
25:49It's different.
25:49I've made a different way that we've made a good way of a siphon.
25:50We've already made a little bit of light.
25:53One, we've got a lot of
26:03But it doesn't feel dry and it doesn't feel very dense.
26:07What is in my mind is that the plate has come well.
26:10And the colors we thought that we will take on the plate
26:12are also very good.
26:14There is also a different color.
26:15There is also a dimension in the plate.
26:17So we are very happy from the plate.
26:19Dr. Mani Ji said that I am taking a dish
26:21and I am the last one to show it.
26:23The suspense is still in my mind
26:25that we don't compare with that dish
26:28and we don't compare it to the dish
26:30and it doesn't sound like this.
26:33It doesn't sound like this.
26:33There are a lot of questions in my mind.
26:41What is this top?
26:42This is a grand.
26:44It doesn't feel bad.
26:46It has become a disc.
26:48It is a gold color.
26:50And it is a shade.
26:51Whatever it is, it is right.
26:54What will you do?
26:55Is it Imam Pavel?
26:58No.
26:59No.
27:00No.
27:00No, no, no.
27:01No.
27:02There is a little bit of patience.
27:03Time to do the good things.
27:06No.
27:20No.
27:235
27:25Go, go, go, go, go, go, go.
27:28I started to do that.
27:30It feels good to go.
27:313
27:352
27:391
27:40That's it.
27:41Time's done.
27:41That's it.
27:44Either crumbles in the middle,
27:46No, I made extra ingredients, it was just a plain dish to prepare for a plain dish.
27:53This time, let's do it again for yourself.
27:56Because what I've seen in your counters and places,
27:59I'm telling you that this is probably the best, beautiful plating challenge.
28:06You've made a very long long plating.
28:09And we're very proud.
28:11Very proud.
28:13First of all, we start with liver and pancreas.
28:15Both of us have brought their dishes.
28:18Look at this.
28:21Wow.
28:33You're proud of Yasmin, tell us.
28:35Our dish's name is Yaktrit Agni.
28:37Yaktrit Agni.
28:38It's a tart in Kangni millet.
28:40It's a tart in Kangni.
28:43It's a tart in Kangni.
28:45It's a cream of Nariya.
28:48It's grilled anjeer.
28:50What's that?
28:52It's a gel.
28:53It's a gel.
28:54It's a gel.
28:55It's a crisp.
28:56It's a crisp.
28:57It's a crisp.
28:57And we've also toasted Nariya.
28:59We've also toasted Nariya.
29:00We've also toasted Nariya.
29:00Put it here.
29:02What is this, laddu?
29:03Chef, it's a medicinal preparation.
29:05It's like this.
29:07I remember my college.
29:09When I was in Pharmacology and Toxicology department,
29:13when we first enter,
29:15we learn how to play it.
29:18Motor pestle.
29:19It's a tart pestle.
29:20So when I added that,
29:22I made a medicinal preparation for digestion.
29:24Okay.
29:25It's called Emily's Laddu.
29:26No, Chef.
29:27It's called Avala,
29:29Khajur,
29:30Nariya.
29:31It's called Nariya.
29:31It's called Nariya.
29:32It's called Nariya.
29:33I set the tart.
29:35It's called Nariya.
29:35It's called Nariya.
29:36I was talking about that.
29:37There was a time that
29:39a lot of magazines printed in the world
29:41and a very big chef in Australia,
29:45Donna Hay,
29:46had a presentation in his books.
29:49And now I feel like Donna Hay
29:50is the only two magazines
29:52that are celebrated modern Indian Ayurvedic food.
29:57So congratulations to both of you.
29:59Thank you, sir.
30:00Absolutely.
30:00Outstanding present.
30:02The presentation is very good.
30:04You have used the right plate of the right plate.
30:08The desert is round, the plate is round,
30:10and the garnish here is round.
30:21It's so big and so delicious.
30:44Thank you, sir.
30:45Thank you, sir.
30:46Thank you, sir.
30:47Thank you, sir.
30:47Thank you, sir.
30:47The portion that you have made is perfect.
30:50In the inside, the pie-some,
30:51the kangini,
30:53it's very tasty, very comforting.
30:56And the drop you put in a different place,
30:58it's a different taste.
31:00It's a good taste.
31:02It's a good taste.
31:04It's a good taste.
31:06People think Ayurveda food is simple,
31:09a healthy food.
31:10What would be the presentation?
31:12I'm thankful to your team and the MasterChef
31:14that they will make Ayurveda food
31:16in the country.
31:19And Ayurveda's doctors will be proud
31:21that they have a degree in Ayurveda.
31:23And they have done a great dish.
31:26And they have done a great dish.
31:26Thank you, sir.
31:27It's a restaurant quality dish.
31:29Thank you, sir.
31:30It's a strong dish.
31:32Very good.
31:33Good job.
31:33Good job.
31:37Ayurveda, tell us about your dish.
31:40Our dish's name is
31:41Rassam Vada 2.0.
31:43We used the main ingredients
31:45in the first one is Foxtel Millet,
31:48the second is the date,
31:49and the third is Amla.
31:53We've made this dish
31:54on the top,
31:54which is called Amla,
31:55the bottom is the Foxtel Millet.
31:56The raw dish is made fromå±€al,
31:59which is made from the rice flour,
32:01the ground is linked with the curry leaves.
32:02And the rice flour,
32:03added under two types of breast.
32:04Now,
32:05the addictive third is the coconut.
32:07There is the jaggery and tomato.
32:33Thank you very much.
32:39I think it's very hot.
32:42Next organ mystery box is heart and blood.
32:45Anju Manju ji and Venu Avni ji have their dishes.
33:16When you bring the sauce, which are creamy, we use a creamer or a pourer.
33:24If your sauce is chunky, for example, if you add this sauce, it's better in control.
33:31Now, let's destroy it.
33:34Let's talk about the dish.
33:35We have kept it in Mora or M.H.O.R.E.
33:39It's made it in the bitroot.
33:42Roll it in the bitroot and put it in the karela.
33:45We make a paste in the jaggery.
33:48We make a paste for this.
33:51We need to cook it for half an hour.
33:53Slow to cook it.
33:54This is a good dish.
33:55Put the egg and tar hết.
33:56We put it in the jar.
33:59There are two spices.
34:00First, this is for Mora.
34:04And then add white or beetroot and put it a sweet sweet.
34:08Then add white reddish.
34:10For the two ingredients, this is called Mora.
34:14And what is this sauce?
34:15It's a cream of Hibiscus.
34:17And this is called Paisam.
34:19This is Neer Dosa Paisam.
34:21Yes, Neer Dosa Paisam.
34:22Oh, lovely.
34:23It's a fusion.
34:25We also had a lot of Neer Dosa,
34:41but we also had a lot of Neer Dosa.
34:44But this is the first time I ate it.
34:45And to tell me, I have two flavors of it.
34:47It has also come out of it.
34:48It has also come out of it.
34:49It has also come out of it.
34:52It's good.
34:53And in truth, you have promoted the Ayurveda's area.
34:57Speechless.
34:58I don't have anything to say about this dish.
35:01If I keep Ayurveda on the side,
35:04and you have given this dish in any challenge,
35:06anywhere,
35:08then there is also Sanskrit.
35:09There is Sanskrit.
35:11There is a story.
35:13There is balance.
35:14And then there is you.
35:16I am speechless.
35:18And I am very proud.
35:19Thank you very much.
35:23Manjuji, Manjuji.
35:24Tell us.
35:25Our dish is called Garden to Soul.
35:28Garden to Soul.
35:29From the soul.
35:31From the soul.
35:31From the soul.
35:32From the soul.
35:33We have made a new dish.
35:36We have tossed it in the soup.
35:38We have tossed it in the soup.
35:39We had a good soup.
35:45And we have tossed it in the soup.
35:48And we have made a soup with the soup.
35:53And a crisp with the soy sauce.
35:58And then we have made a crisp.
35:58And we made a chips with the curry.
36:01Is this a chip?
36:03Yes.
36:04It's the curry.
36:05Wow.
36:06Amazing.
36:07This is amazing.
36:08Amazing.
36:09Thank you very much.
36:10Anju ji, Manju ji, I'm watching you in the top five.
36:15I've been making Italian food for a long time.
36:19You can't make this good.
36:25Anju Manju ji, in which age of life you both have come here,
36:30it's an inspiration.
36:32I know a lot of people.
36:33Their children have demonized them.
36:36What do you want to go there?
36:36You've shown the courage here.
36:39And then to fight in the competition.
36:43It shows the true spirit of who you are.
36:46We know the strength of life, but we don't need a strength of dreams.
36:53Timran, Himanji, Tahishri and Chandran ji, take your days.
37:06Thank you very much.
37:11Chef, our dish's name is Chaatka Chakkar.
37:15There are elements of a classic chaat, which are inspired from a classic chaat.
37:19It's an inspired dish.
37:21You can see this crisp dish.
37:23It's a ragi-paprit.
37:26The orange sauce is a Punjabi hummus.
37:30It's a green chutney.
37:32And it's like a sweet chutney in the chart.
37:35We have made mulberry chutney.
37:39And the tikka, it's a chili.
37:41This is the round kofta, basically.
37:43It's a tikka.
37:43It's a kofta.
37:44Yeah, kofta.
37:45So, this is our balanced chart.
37:48Very interesting presentation.
37:51Let's see, the saap you have made, this is not a duster.
37:53or not?
38:17The elements you have made,
38:19your dips, your sources,
38:21your paper, your presentation,
38:24it's very strong.
38:25It's very tasty.
38:26Brilliant work, both of you girls.
38:28Thank you, Chef.
38:30Chef, I chose ragi, mulberries
38:33and walnuts.
38:35My dish's name is Old is Gold.
38:38So, I brought a lost recipe.
38:40We make ragi's money.
38:43They make it from ragi's blood
38:45and coconut milk.
38:48So, we made it.
38:50With this, we made a ragi's laddu
38:52and made it.
38:53There's a little pepper
38:54and desiccated coconut.
38:56There's also a mulberry.
38:58There's also a candied walnuts.
39:00In the ragi's milk,
39:01there's calcium, walnuts,
39:05and mulberries.
39:07There's also a lot of protein
39:08and antioxidants.
39:10So, in my dish,
39:12there's no sugar, no oil,
39:14no maida, no artificial colors,
39:17no gelatin,
39:18everything is made naturally.
39:28I think about you.
39:29I think this is your show
39:29and this episode is made of cut-series,
39:33so it will be my channel.
39:35Because you make dishes and make made of Kamal.
39:38I think I will need to bring your chef to you
39:40and the training for you.
39:42So, go here and go!
39:45Thank you, Shri, Chandna.
39:48This season, the second time.
39:53Oh, my God.
39:55Tidy, Shri, thank you.
39:57Thank you, Shri.
40:00I was, like, so, so, so happy
40:02because my day's day
40:04has been a workout like this.
40:07And another spoon tap is like a dream come true.
40:40Now, the center of the universe, stomach.
40:45Second brain.
40:46Second brain.
40:47Dipali, Jamna, Arshana Rupali, come on.
41:20It has all the essence of your dish.
41:25It's a very good element. I think the use of kale was very good.
41:31We also have made a lot of oil from it, and it's made a lot of natures.
41:35Our dish's name is?
41:37Yes, Bajras Bil.
41:48This dish is not a fun.
41:52Now, the competition is so fast that we won't be able to do such dishes.
41:56Let's take Anshadip, Prabhadeep, Parvati and Himang.
42:12Let's start with you, Parvati Himang.
42:15My dish's name is Swan Bite.
42:17What a word.
42:18The layer on the top of it, it's red and red.
42:22It's sweet and nice.
42:24It's sweet, sir.
42:25It's sweet.
42:25It's the rose petal.
42:28What was the rose petal in the brain?
42:31Where did you get the rose petal?
42:34I was very scared.
42:35I couldn't speak to the three chefs.
42:41Sir, I was demanding.
42:43Supporting pantry.
42:44What happened, Parvati Ji?
42:47The palkal, you don't have to drink it.
42:48Himang, it's a good palkal.
42:52The dish's very expensive.
42:56Chef, we've used four ingredients in the mystery box.
43:00Palkal, mushrooms, pomegranate and bangan.
43:03So this dish's name is Thallika Bangan.
43:21Bangan's form is outstanding.
43:29What do you think about it?
43:33I think so.
43:35It is such a brilliant idea.
43:37Did you feel like this is going to be a bank?
43:39Yes, I don't think so.
43:40It's become a foreign return bank.
43:42It's very good.
43:44It's the flavor of the beef.
43:47It's in Ambas.
43:48It's very good.
43:49Yes.
43:50I'm taking those bags on the other side.
43:53If you celebrate the Bhaarit,
43:55you celebrate the Bhaarit kitchen,
43:57you celebrate the Bhaarit kitchen.
43:57It's all the needs of Ayurveda.
44:00And today,
44:04I feel like you all have done a great job.
44:11Lovely.
44:52Thank you, sir.
45:06And see you who wins.
45:09Now, we're talking about the truth.
45:12Week 5.
45:13Challenge 1.
45:14Time for results.
45:18You were all outstanding.
45:21Work of art.
45:22But today's best dish, you have to mention it.
45:26And the best dish is Sai Shri and Chandana Ji.
45:29Very nice.
45:33Let's talk about the bottom two of the two of the two of the dishes today.
45:43And those are Rupali and Archana Ji.
45:48We both are scared, Baba.
45:51We thought that Black Apron is absolutely not.
45:56And Hemang and Parvati Ji, you.
45:59The pain that I got today, that's why I got to move forward.
46:04I mean, if you have a joint,
46:06in the Black Apron Challenge, you should go straight.
46:12That joint is...
46:16Hemang and Parvati Ji, you.
46:21It's like today, we have fallen, but now,
46:24I thought that when we have fallen,
46:26we have to come to the whole Rupali.
46:29Hemang and Parvati, you will find Black Apron.
46:32You will go there and sit there.
46:34And until the end of the week,
46:36there will be no joint to you.
46:38We will leave you.
46:40Master Chef today, we are going to take you.
46:43On such a recipe,
46:45where there is a lot of effort,
46:48taste, creativity
46:49and a power-packed twist.
46:52Because the effort is called Viva.
46:54I am Anju, and this is Manju.
46:57Welcome to Everyday Tasty Recipes by Viva.
47:10We are going to take you.
47:10Today we are going to take a dish from Avocados.
47:14And we are going to take you.
47:17We are going to take you.
47:18We are going to take you.
47:22We both have to innovate and experiment so that the dish will be interesting and the love of mother.
47:33So, we have to cut the avocado.
47:36First, we add tomato, onion, green chili and pomegranate.
47:43And we add a lemon.
47:45And we add some sweet raspberry and salt.
47:53And in this case, we add some
47:56garlic.
47:57Now, we add somenomal sauce,
48:06and tamarind and jaggery.
48:10And some garlic garlic.
48:11with Indian spices which are perfectly blended with Indian spices.
48:15Add tangy, sweet and slightly spicy flavor.
48:20Sips' favorite is tangy and zesty sauce.
48:23Her snacks are perfect.
48:26And you can use the right amount of flavor.
48:30You can use this as a dip for fried snacks,
48:35grilled sandwich, finger food,
48:37also in Indian charts and snacks
48:40to tamarind rice and salads.
48:42It is a must-have for any meal.
48:48You can add this as a basil,
48:51and you can also use it as a basil.
48:58But today, we will add it in a special sauce.
49:06We will add this as a super creamy,
49:10and a super rich Viva mint mayonnaise dressing,
49:13which gives a combined flavor of mint and coriander,
49:15and gives a refreshing taste to any one.
49:23And, you know, one is ready for the flavor of mint mayonnaise.
49:25See, the vinegar of mint mayonnaise and mint mayonnaise,
49:26we will add it as a flavor of mint mayonnaise and it is very tasty.
49:29It has no-synthetic and it has no-synthetic flavor.
49:34So let's take an order,
49:35our avocado sem-made sauce is ready,
49:37and it is delicious.
50:06I am a lady akshay kumar.
50:10You say I love you, right?
50:12Today, Dipali said in the episode of Karishma, now you say.
50:16Are you me?
50:17Yes, my husband comes to me.
50:21Dipali, I love you.
50:25You both are very cool kids.
50:32Today, you have to make a potato bracelet.
50:35This is a very difficult task.
50:38It's a very difficult challenge.
50:46It's a very difficult task.
50:47It's a very difficult task.
50:53It's a very difficult task.
50:55It's a very difficult task.
51:00It's a very difficult task.
51:01It's a very difficult task.
51:01It's a very difficult task.
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