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MasterChef India - Season 9 - Episode 24: One Pot Challenge
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00:18Welcome to MasterChef India, co-presented by Vibamiro Ketchup and Sauces, co-powered
00:22by IKEA, Fortune Chakshi Fresh Ata, Partner Kohler, Catch Salt and Spices, Vijay Sales
00:27and Swiss frozen snacks.
00:57So this week, if you don't want to wear that black apron, you don't want to leave your dreams
01:01and leave your dreams at home.
01:06Listen to my attention. Give your best today.
01:39Why?
01:39Why?
01:39Why?
01:42Why?
01:43Why?
01:55Why?
02:15Why?
02:26Why?
02:31Why?
02:36Why?
02:39Why?
02:40Why?
03:04Why?
03:06Why?
03:07Why?
03:42Why?
03:54Why?
04:00Why?
04:01Why?
04:03Why?
04:04Why?
04:31Why?
04:34Why?
04:42Why?
04:47Why?
05:00Why?
05:01Why?
05:01Sup...
05:01Why?
05:02Why?
05:02Why?
05:02Why do you want to have yourincome?
05:09Burtan Challenge.
05:13In the last challenge, Simran Himanshi was your best dish.
05:17So, you will choose your burtan first.
05:21Chef, we will choose walk.
05:23Walk.
05:24Anju, Manju.
05:25We want to take kardai.
05:27Chef, we will take dhukkan.
05:28We will take a fry pan in the answer.
05:30We will take pressure.
05:32Dhukkan and saute pan?
05:34Yes.
05:34Toss pan.
05:36Steamer.
05:37Now, in this Jodi, 1 Burtan Challenge, you will choose your burtan.
05:43Use this one burtan.
05:46You will make a dish for MasterChef level.
05:48You will get 75 minutes.
05:51In which, MasterChef's World Class Pantry is included in 5 minutes.
05:57Which will take one Jodi-Dar.
05:59Alright?
06:01In the Viba's Special Zone, you will get Viba's Wide Range.
06:06A range of super tasty ketchups.
06:08Variety of creamy mayonnaise.
06:09Dressings.
06:10Sources.
06:11Spreads.
06:11Instant noodles.
06:13And Chinese sauces.
06:13Because the effort becomes Viba.
06:17And in this zone, you will get all the beautiful plates and bowls.
06:21And here, you will get cast iron pants, premium nonstick cookware, stainless steel cookers and kardai.
06:26In the range of Fortune, you will get Fortune Chakki Freshata, Suji, Maida, Fortune Suburbinoil, Fortune Mustard Oil and more.
06:36And to give your cooking stations bold and luxurious look, you will get a multi-purpose, spacious and durable sinks.
06:42And with touchless technology and multi-spray options innovative faucets.
06:49With catch salts and spices racks, you will get all the food.
06:53With a wide range of catch sauce, a variety of catch sprinklers and pink rock salt.
06:59And you will power your kitchen's electronic appliances, Vijay Sales.
07:04In the zone of Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and also
07:10very much.
07:13In the ready to cook frozen snack section, you will get quality samosa sheets, spring roll sheets, delicious puff paratha,
07:20puff pastry sheets, crispy threads, tasty kunafa dough and also very much.
07:29Get, get, get, set, paratha.
07:37I ran to the pantry and took the pantry.
07:40I had to put everything in the basket.
07:42I thought I could use all the elements today.
07:46In the one-pot challenge.
07:49In the MasterChef's world-class pantry, we enter all the ingredients.
07:54I'm confused.
07:56In two minutes, I forgot to make a banana.
08:00Last one minute.
08:01Arshana Ji, what have you missed?
08:03I'm looking at it.
08:05I'm looking at it.
08:05I'm looking at it.
08:05I'm looking at it.
08:06I'm looking at it.
08:08What have you left?
08:09No, sir.
08:11You took it?
08:11No.
08:12No.
08:13I'm looking at it.
08:13I forgot to make a banana.
08:17I forgot to make a banana.
08:18Last 30 seconds.
08:20The English is good.
08:21I went to the counter and put it in the water.
08:26I remembered that I made bread.
08:29I forgot to make a banana.
08:32I forgot to put it.
08:32Ten.
08:33Nine.
08:34When I started 10, nine, eight, I went again.
08:40Three.
08:42Two.
08:44It's the other round, Ajinkya.
08:47And.
08:48Water.
08:49Water.
08:50Water.
08:51Water.
08:52Water.
08:53Water.
09:04We had to make a good job.
09:06I said, I will make a good job.
09:11I will make a good job.
09:13I will make a good job.
09:13We thought that we will make a baby.
09:19I will make a new house.
09:22I will make a new house.
09:23We will make a small house.
09:25We have divided the work.
09:28That we will work from the house.
09:30But the most important thing is that
09:35we have to make a new house.
09:37It is a very challenging challenge.
09:39We have to make a new house.
09:40It is very difficult.
09:42We have to fry it.
09:43We have to bake it.
09:45We have to steam it.
09:47It is a little difficult.
09:48It is like a cooker.
09:50It is always possible.
09:51My plan is that
09:54I am making a different flavor.
09:58I am giving the base.
10:00I would like to present it in a house.
10:07Today's challenge is very difficult.
10:09We have to make a place.
10:11We have to make a place.
10:11We have to make a place.
10:14We have to make a place.
10:16We have to make a place.
10:19We have to make a place.
10:23We have to make a place.
10:29First of all, we have to choose a pot.
10:33We have to choose a pot.
10:34We will choose a pot.
10:35We will choose a pot.
10:39We have to choose a pot.
10:40We have to choose a pot.
10:41Because the pot is good.
10:43It is a pot.
10:44It is easy to eat.
10:46So we have to make all our items.
11:17I'll do it.
11:18This is a black sesame gravy, so we are making a roulade in a form of a filling of a
11:24black sesame, which will be my chicken roulade and a caramelized cauliflower and a raw mango salad and a bell
11:33pepper and tomato sauce, which I will add in the oven.
11:37So, which is the roulade for chicken?
11:40I am using the chef's breast. I will cut it and pound it with it and then I will flash
11:46fry it.
11:46You are using the chicken breast and usually it will be very dry.
11:50So, when you push it and sear it, just make sure that it will be the right temperature and the
11:55right time.
11:57Usually, when we sear it in high heat, it will retain the juices from outside.
12:05This is your tip of the day today.
12:07Thank you, Chef.
12:09So, that's what I thought was that my chicken should not be dry or undercooked.
12:14They will give me a perfect cooked chicken.
12:17I feel like the black apple is sitting on my face.
12:20So, I'm afraid that if the chicken is dry, it will give me a black apple to my face.
12:36I will give you a brown apple to my face.
12:44Just step into the garden and taste.
12:47So, I'm afraid I can take the chicken with a couple more things.
12:47I am just eating my chicken kind of a chicken.
12:48I'm at one point.
12:50I like my children.
12:52I love playing.
12:52I love playing.
12:54I love playing.
12:54Let's play.
13:24Thank you very much.
13:25Thank you very much.
20:05I didn't have to drink it.
20:06I cleaned it quickly.
20:07Then I washed it.
20:09Then I washed it.
20:09Because it's a different flavor.
20:11If we drink it, we mix it with flavor and taste bad.
20:16I didn't understand this challenge.
20:19How many times do we drink it?
20:21We drink it in one day.
20:23We drink it.
20:25We had to fry it.
20:27We had to fry it.
20:28We had to fry it.
20:29It was difficult.
20:31I thought it would be enough for 90 minutes.
20:38How many times do we drink it?
20:41How many times do we drink it?
20:42How many times do we drink it?
20:42Jagannath is here.
20:43We are very inspired.
20:46We are very inspired.
20:47We are very inspired.
20:48So you wear shorts?
20:50No.
20:51You wear traditional clothes.
20:52I wear traditional clothes.
20:55I wear shorts and jackets.
20:57Everything is one's life.
20:59Yes.
21:00We have that philosophy.
21:02One's life.
21:04We have all our aspirations.
21:08What do we do now?
21:12What do we do now?
21:12What do we do now?
21:13Is this my life?
21:14What do we do now?
21:16We are done.
21:17We should focus on the attention of someone.
21:19We should focus on the attention of children.
21:21We should focus on our attention.
21:22Yes, we should focus on our duty.
21:24We will take care of our attention.
21:26We should be able to have the mind.
21:26Yes.
21:27But it would be something to do with it.
21:31It was very good to meet you.
21:33Yes, it was very good.
21:35Now, let's see what we will eat.
21:36All the best.
21:37All the best.
21:38Thank you, sir.
21:44This is Ghandhe Brothers.
21:47Hello.
21:48And this is the family.
21:49Okay.
21:50This is very popular.
21:54This is Natpur, right?
21:56Yes, Natpur.
21:56I'm going to play both.
21:57I'm telling you, I've given them a lot.
22:01I've given them a lot.
22:02I've given them a lot.
22:03I've given them a lot.
22:03Wow.
22:08This is a great experiment.
22:11This is the mutton.
22:11We didn't get the mutton from the muggles.
22:14Yes.
22:17It's a small mutton.
22:18It's a big mutton.
22:19I have to take the to the pats.
22:23Yes, it's a small mutton.
22:25Yes, it's a small mutton.
22:28Yes, it's a big human being.
22:30It's a small mutton.
22:30So, the question of the mutton.
22:31I've given them knowledge here.
22:33They've given them my knowledge.
22:34Yes, sir.
22:36It's just a base of mutton and egg-out.
22:39It's made very bare lines.
22:41Yes.
22:42How do you like Sanjay, sir?
22:45My favourite is Sanjay's acting.
22:48Yes.
22:49Don't do just stay.
22:52Don't do just stay.
22:53What are you saying?
22:54It's 70 minutes.
22:55Don't do just stay.
22:57Don't do just stay.
23:01The last two minutes.
23:09I like that our dish is special today
23:12and give a completely home wipe.
23:14IKEA has made the plating
23:16elegant and durable.
23:18It's just like you want.
23:25I forgot to plating.
23:28It's time for plating.
23:29I saw Madam Aram.
23:31I said, let's plate it.
23:34Two minutes left.
23:35I checked the steamer.
23:37It's our stacked lasagna.
23:39Some of the layers are on the top.
23:42The layers are on the top.
23:43The layers are on the bottom.
23:44The layers are on the top.
23:45If the layers are on the bottom,
23:47it can be a little bit.
23:50The plating was like that.
23:52It was done.
23:53But we had to do a little bit of work.
23:56But we didn't have any satisfaction.
23:58And we felt that we were very satisfied with the taste.
24:01The taste will come.
24:27The last one will come.
24:28The last one will come.
24:30The last one will come.
24:34The last one will come.
24:36The last one will come.
24:44The last one will come.
24:46Much better.
24:54What did you get and what did you get?
24:56It was a saucepan.
24:58So, we got an inspiration for it.
25:01And we do a lot of travel from childhood.
25:04So, our dish is also called Saffarama.
25:06And it's inspired by the railway.
25:11Usually, there are cutlets in the railway.
25:13So, today we have cutlets.
25:15But today, we have made mutton and beetroot.
25:17Okay.
25:17And then, there is a curry.
25:20It's called aloo and it's made.
25:21So, we have made aloo in a different form.
25:24In a chokha form.
25:25In a chokha form.
25:26And the gravy is the railway curry.
25:30And then, usually, we have made white bread.
25:33So, we have made a briyosh bread.
25:36And we have made kale chips.
25:41Very nice.
25:42This is looking beautiful.
25:45It's looking so rich and beautiful and professional.
26:02I can feel it's perfectly proofed bread.
26:12If you have made kale chips, it won't be crunchy as well.
26:18So, what have you used kale for it?
26:22Amazing is the world.
26:26Brioche's texture, brioche's color, amazing this is the way.
26:33Very nice.
26:58Very nice, very fresh.
27:01Amazing, amazing.
27:05It's a lot of pressure.
27:07You have to make a chicken.
27:09You have to make a chicken.
27:10You have to make a chicken.
27:11You have to make a chicken.
27:11You have to make a mutton.
27:13This combination is the first one.
27:18That's all.
27:22Oh, my God.
27:24But the sauce.
27:26What have you done?
27:31Is it good?
27:32It's so good.
27:34Oh, my God.
27:36It's so good.
27:46You have to make a mutton curry, which I remember in my childhood.
27:48What do you think?
27:49It's very spicy.
27:51So, the stock of bones, the marrow, all the flavor of the curry is intense.
27:56It's concentrated.
27:58I was scared that you're making, it's less time.
28:01What can you make or achieve it?
28:03It's the density of flavors, like we call it.
28:06Right.
28:06It's the density of the flavors.
28:08What?
28:13This is with the railway ticket.
28:16Oh, what?
28:17It's the flavor.
28:19What do you do?
28:20You make good people.
28:23Thanks, Guru.
28:24And I'm sure that the sauce is really...
28:26Ah.
28:29Mmmmmmm.
28:31She made a lot of questions in the mood for many people.
28:33On the right hand, the shows that they still look at their minds,
28:36in the right hand,
28:38If they make good,
28:40they make good,
28:41or don't make good?
28:43After that,
28:44no one will be asking them,
28:45they make good.
28:47Yes.
28:47I don't know.
28:51Very well done.
28:52Thank you, thank you.
28:56Anshmi Prabdhi will be here.
29:07Nice.
29:08We have named the fish recipe, Ghoomer Murgu.
29:13We have made a black sesame chicken roulade with a caramelized cauliflower puree.
29:21We have made a basil and black sesame sauce.
29:27And the sauce on the top is red bell pepper.
29:31And the side of the piping?
29:32Columalized cauliflower puree.
29:34But what did you get?
29:35I got a stock pot.
29:36I got a patella.
29:37Casserole?
29:38Casserole.
29:39What is the appetizer?
29:40What is the main course?
29:41Chef, this is the main course.
29:43Main course, no bread, no rice, nothing required.
29:48Chef, for carbs, I gave the cauliflower puree.
29:51What did the rest of the roulade have done?
29:52Chef, he ate the side dish.
29:58He's on dieting, Prabdhi.
30:00Prabdhi, tell me, what do you do?
30:01I feel very good.
30:02Only Punjabis can do that.
30:04I feel very good.
30:05This plate is also cut in hand and cut in hand.
30:11If I talk about the presentation, I feel very good.
30:14I wish this was even.
30:16It's a technique to do it.
30:24But besides that, it's a beautiful looking plate.
30:28The choice of plate is so sexy.
30:30But I'll just say that I'm very confused.
30:32I'll just say that for the main course,
30:33we'll just serve that in the restaurant.
30:36Without any something to accompany this.
30:39And in the casserole, you've also made the chicken poached?
30:43Yes.
30:44And fried it.
30:45And my cauliflower also made it.
30:46And my cauliflower also made it.
30:46And my sauce also made it.
30:47And my sauce also made it.
30:47And my sauce also made it.
30:47And my sauce also made it.
30:47And my sauce also made it.
30:47And the sauce also made it.
30:49And the sauce also made it.
30:50This is Pool Gobi.
30:59Anshmit, Pradeep.
31:01I love the dish.
31:04Wow.
31:06Technically, there was a lot of wrong things in this dish.
31:09You can make a roulade.
31:11It can dry very easily.
31:13It can dry it easily.
31:15It can dry it easily.
31:15You can add a asomese combination with a mackhani gravy.
31:20It can easily fade.
31:22If I put a portion of this dish,
31:24which you have given the quantity,
31:26I'll side it.
31:27I'll give it.
31:27To my opinion,
31:29flavor combinations and techniques,
31:31which you have achieved in this dish,
31:33and which you have shown in this dish,
31:36surprisingly good.
31:38Very, very good.
31:45But the only thing I would again tell you,
31:47for me,
31:47see,
31:48we've stopped here.
31:49If we had some bread,
31:51some love,
31:51some crispy bread,
31:53it would have added to the experiential eating.
31:56And it would have taken your creativity to the next level.
32:01Even rice.
32:46Thank you very much.
32:53I have put chicken here.
32:55The chicken doesn't like to eat meat for much time.
32:58So it's possible that the garlic is a good one.
33:07I like it.
33:15The flavor of the chicken, if I say in one word, is it must.
33:25The garlic, this is one of the02s.
33:29The garlic is a weak JP.
33:32The garlic is used if you apply a small size bulb to a small size, then it'll be better.
33:38If you apply it to half then it'll be better.
33:41The rice is good for the lessons told you.
33:45How did you taste chicken?
33:46How do you feel?
33:47The flavor is big.
33:50The flavor will taste good.
33:54Full marks.
34:01What is this dish?
34:03Our dish is called Kasundi Connection.
34:07We have been eating a lot in Bengal.
34:11It is inspired by our take.
34:14The food is inspired by Luchy.
34:18We have made a fish sausage.
34:26The sauce of Kasundi and the salad is amazing.
34:31It is amazing.
34:33I didn't understand Luchy.
34:34How you made it.
34:36The fish sausage is in there.
34:39There are details and colors.
34:41I feel that you can't use it.
34:46This fish is technically very good.
34:50The creaminess that you have achieved.
34:53It is very difficult to achieve it.
34:55And Kish.
34:55It is very strong.
34:58It is very strong.
34:58With Kashundi, it is always the best.
35:01You have also added Kashundi with Kashundi.
35:04Again, very strong flavor combinations.
35:07Very strong techniques.
35:07But when there are many strong players,
35:11there is no need to be a strong team.
35:14So, when they are mixed,
35:16you will not have a dish.
35:19You will not have a dish.
35:20You will not have a dish.
35:21But good techniques and good flavors.
35:27Avni and Venu Ji.
35:34Yeah.
35:35Look at that first.
35:36Oh, wow.
35:45We have made a unicorn Thane-took.
35:48Thane-took.
35:49If I speak about the presentation,
35:51I know that there is a lot of effort.
35:52But almost to the borderline of synthetic.
35:59This is so wrong.
36:02This dish is made from the beach.
36:03These are discs.
36:04These are made from the beach.
36:06With the beach.
36:07With the beach.
36:07You have made the whole cake.
36:11One, two, three.
36:13You think it will be cooked from the beach?
36:18How big a disc is it?
36:22I thought that I would like to see it.
36:25I thought that I would like to see it.
36:26I thought that I would like to see it.
36:31But inside the beach is very difficult.
36:41This is the only way.
36:43If you have to pile it,
36:45you would have to steam them individually.
36:48Even as well.
36:49Sorry, sir.
36:51Ramana Ji, Dipali Ji, take your dish.
37:01And also better ideas.
37:04Oh, oh.
37:05This is chocolate, right?
37:07Sir, this is the Khandesh Jalgao side.
37:11Inspired from there.
37:13You have made a paper.
37:15You have made a paper.
37:16You have made a paper.
37:17You have made a frying pan.
37:27This is the Khandesh Jalgao side.
37:41It is the quality of the Khandesh Jalgao side.
37:41It's the siding and the Jalgao side.
37:42I think it is the only way.
37:42The khandesh Jalgao side.
37:44All many of this.
37:44The Korean Jalgao side.
37:45Please stop.
37:45I don't need to cut.
37:45We have to cut the Khandesh Jalgao side.
37:46But we have to cut the Khandesh Jalgao side.
37:49This is the apple bonbon, it doesn't have to cut the taste of the fresh taste.
37:55I have brought Yasmin's dish.
38:01We had a pressure cooker.
38:03Our dish's name is the time.
38:06I thought you had the time.
38:08You want to tell us that we are not 9 or 8.
38:12Chef, this is a dessert.
38:14The base is a dish.
38:18It is a gourmet.
38:19It is a gourmet, but it is sugar-free.
38:22The base is a biscuit structure.
38:25It is a sugar-free.
38:26It is a milk powder.
38:28It has a little bit of Nolangurh.
38:31It has a nutmeg.
38:33There are 4 types of bhapa doi.
38:37There are 4 flavors.
38:39There are 1 lots of vegetables.
38:40There are 5 fruits of the 캐�генда.
38:41There are 2 fruits.
38:45There is 1 lemon.
38:46There are 2 fruits.
38:48There is 1 lemon.
38:50There are 2 fruits.
38:58There is 2 fruits.
39:01There are 1 fruits of the world.
39:14Thank you, Shri Mataji.
39:15Thank you, Shri Mataji.
39:35Thank you, Shri Mataji.
40:17Thank you, Shri Mataji.
40:30Thank you, Shri Mataji.
40:50Thank you, Shri Mataji.
41:17Thank you, Shri Mataji.
41:45Thank you, Shri Mataji.
42:28Thank you, Shri Mataji.
42:56Thank you, Shri Mataji.
43:04Thank you, Shri Mataji.
43:52Thank you, Shri Mataji.
43:54Thank you, Shri Mataji.
44:00Thank you, Shri Mataji.
44:01Thank you, Shri Mataji.
44:29Thank you, Shri Mataji.
44:37Thank you, Shri Mataji.
44:38Thank you, Shri Mataji.
44:43Thank you, Shri Mataji.
44:46Thank you, Shri Mataji.
44:48Thank you, Shri Mataji.
45:00Thank you, Shri Mataji.
45:29Thank you, Shri Mataji.
45:56Thank you, Shri Mataji.
46:02Thank you, Shri Mataji.
46:34Thank you, Shri Mataji.
46:49We will leave a little side for 10-15 minutes until we will ready the rest of the ingredients.
46:55I am taking green capsicum, yellow capsicum and red capsicum.
46:59If you can add any other veggies, I will add onion, corn, seasoning and salt.
47:09And in this way, Viva's pasta and pizza sauce is going to be stuffing our calzon.
47:17This is a classic tomato-based Italian sauce.
47:22It has a good taste of veggies and Italian hums, such as oregano and chili flicks.
47:30In this way, our calzon filling is ready.
47:33We will add many veggies and Viva's pasta and pizza sauce.
47:38With this sauce, we can make red sauce and pizza easily.
47:42We can make it at home.
47:44With this sauce, you don't need any ingredients to make pizza or pasta.
47:51Do you know how easy to make pasta?
47:54How easy is it?
47:56If you have to make pasta, just boil it in the pan.
47:59Put some veggies in the pan.
48:00Add pasta and Viva's pasta and pizza sauce.
48:03Mix it.
48:04It's ready.
48:05Add pasta, yummy, and authentic restaurant-style pasta.
48:09Now, how easy to make pasta?
48:11How easy to make pizza?
48:12How easy to make pizza?
48:13How easy to make pizza?
48:14How easy to make pizza sauce?
48:14With pizza base, Viva's pasta and pizza sauce.
48:17Add chopped veggies and add your favorite toppings.
48:20Bake and enjoy a tasty restaurant-style pizza.
48:25It's a good meal.
48:26I put my dough on the kettle on the plate.
48:28I'll cut the dough on a circle.
48:32And we'll add our baked filling.
48:35With your thumb, pinch it on the side.
48:39Now my calzone is ready.
48:40I've put it on the preheat and preheated oven.
48:43Now, it will be baked in the oven.
48:48It's very easy to make the calzon.
48:50It's very easy to make the calzon.
48:51The most important thing is that there are no added colors or artificial flavors.
48:56The best part is that the transfer is free.
49:00It's been 20 minutes. We'll check our calzon.
49:03Our calzon is perfectly ready.
49:06The color is very good. Let's do it.
49:08Let's plate it.
49:12We'll add a plate with Viva's pasta and pizza sauce.
49:24This is our recipe.
49:26And we believe that our work will be very tasty and yummy.
49:30Because the fruit is Viva.
49:38Please welcome Chef Sanjotkir.
49:42Your challenge is to make Chef Sanjotkir recipes.
49:46First of all, you have to preheat the oven.
49:49Measurement is a bit better.
49:53You make good food, but you made a small mistake.
50:01Please welcome our audition superstar Chef Ratna Tamangka.
50:08Here we go!
50:22She's a
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