- 13 hours ago
MasterChef India - Season 9 - Episode 29: The Lucky Dip Challenge
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00:29Transcription by CastingWords
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03:41What was it?
03:42Black garlic! Wow!
03:45Have you ever heard this?
03:48Any of you have used it?
03:50Superb!
03:51Black garlic tastes completely from normal garlic.
03:55A little licorice,
03:56a little sweet,
03:58a little sweet.
03:59It's a very delicious ingredient.
04:01You can use it in a sweet or sweet.
04:05You can use it in a sauce,
04:06you can use it in a marinade.
04:08It's a brilliant ingredient.
04:10It's very good.
04:11Basically, if you have some-up,
04:14you have grapefruit,
04:16pumpkin,
04:17pumpkin seeds,
04:19aromats,
04:20garlic.
04:22Now, the most important thing
04:24is that you will get time.
04:28And that will be Archano and Rupali.
04:32Rupali, Archano,
04:33you are going to decide everything.
04:35So, think and decide
04:37how much time will everyone get.
04:39Is your favourite number?
04:41Two numbers.
04:42Look,
04:43the rest of the protein is left.
04:44Time is a very important thing.
04:47Let's go, Archano.
04:49Take it in three,
04:50two,
04:51one.
04:56One.
04:56One.
04:57One.
04:59One.
04:59One.
05:00Two numbers are lucky.
05:00My child's number is 21.
05:0221.
05:0321 or 23?
05:05Two numbers.
05:0621 or 23?
05:07How did you make two numbers?
05:08Two.
05:09Two.
05:0921.
05:10Two.
05:1223.
05:12Two.
05:41Two.
05:42First.
05:42Two.
05:47Two.
05:59One.
06:02One.
06:09Two.
06:11Two.
06:11Food
06:12Reveal.
06:20Hari Ram.
06:21Prawn sir.
06:22Do it.
06:23Guys, we've got 100 minutes.
06:26You've got grapefruit,
06:28kaddoo,
06:29kaddoo,
06:30black garlic,
06:32and prawn.
06:33We've got 5 minutes to eat prawns.
06:36You have 95 minutes.
06:39It's important to think that the rest of the ingredients
06:41should be eaten with prawns.
06:44You couldn't get a lot of protein from this.
06:47Grapefruit is so good with prawns.
06:51Prawn cooking is actually not easy.
06:55It's the most difficult thing in culinary
06:57because perfection is very important.
06:59The other thing is to clean it.
07:01We won't clean it.
07:03Shmeet Prabhup, come on.
07:09Master Chef,
07:10you've chosen the ingredients
07:12and time.
07:13There are
07:13grapefruit,
07:15kaddoo,
07:16kaddoo,
07:17kaddoo,
07:17black garlic,
07:19prawns,
07:20and 100 minutes to cook them.
07:23I'm scared from inside,
07:25but we don't think inside
07:26one is afraid,
07:28one is afraid,
07:28one is afraid.
07:29We don't think confident.
07:30We don't think we'll do it.
07:33I'll give you one more time.
07:35I'll give you one more time.
07:35In today's challenge,
07:37what will be safe,
07:38it won't go to the elimination round tomorrow.
07:43And only two of them will be safe today.
07:47In this time,
07:49Master Chef's World Class Pantry
07:51will be closed.
07:55Master Chef's World Class Pantry
07:57In the special zone,
07:58you will get
07:59Weba's wide range of super tasty ketchup,
08:02a variety of creamy mayonnaise,
08:03dressing,
08:04sauces,
08:04spreads,
08:05and walk-talk instant noodles
08:06and Chinese sauces.
08:07Because the beauty of Weba
08:09is Weba.
08:11In the high-care zone,
08:12you will get
08:13good plates and bowls,
08:15and here you will get
08:16cast and pans,
08:17premium non-stick cookware,
08:19stainless steel cookers,
08:20and knives.
08:21You will get
08:22Fortune Chakki Freshata,
08:24Suji,
08:24Meida,
08:25Fortune Soybean Oil,
08:26Fortune Mustard Oil,
08:28and many other things.
08:30To give your cooking stations
08:31a bold and luxurious look,
08:33you have a multi-purpose,
08:35spacious and durable sinks,
08:36and with touchless technology
08:38and multi-spray options
08:39innovative faucets.
08:43The catch sauce is
08:45every food.
08:46In the catch sauce and spices rack,
08:47you will get
08:48catch sauce,
08:49and with it,
08:49catch sprinklers,
08:50and pink rock salt.
08:53And you will power
08:55the electronic appliances of the kitchen
08:56in the Wijay Sales.
08:57In the Wijay Sales zone,
08:59you will get
08:59durable refrigerators,
09:00mixer grinders,
09:02quality air fryers,
09:03hand blenders,
09:04and also a lot.
09:06In the ready-to-cooked
09:08frozen snack section,
09:09you will get
09:10quality samosa sheets,
09:11spring roll sheets,
09:12delicious puff paratha,
09:14puff pastry sheets,
09:15crispy threads,
09:16tasty kunafa dough,
09:17and also a lot.
09:21You will make
09:21hygienic and maintenance friendly
09:23made spectra quartz surfaces.
09:26Crafted with Italian technology,
09:27experience the Masterchef feel
09:29with these luxurious stone surfaces.
09:33And this year,
09:34Masterchef India winner
09:35will get the winner
09:36from IKEA
09:36from a beautiful kitchen.
09:38International design,
09:39world class quality,
09:40and 25 years of warranty
09:41with the warranty
09:42and 25 years of warranty.
09:43You will get the perfect
09:43IKEA dream kitchen.
09:48In your challenge,
09:49today's 100 minutes
09:51starts
09:52in
09:52Get
09:54Set
09:55Lucky Day.
09:56Go!
10:20I need water.
10:22You don't need water.
10:22You want to get wet.
10:24Water is not safe.
10:26You need to do it.
10:27You need to go wet.
10:28You need to keep it clean.
10:29It's a good consistency.
10:33It's a good one.
10:34I'm not sure.
10:34I'm not sure.
10:40I'm not sure.
10:41I'm not sure.
10:44I'm not sure.
10:44I'm not sure.
10:51I'm not sure.
10:52We have a chance for safe.
10:55We have a chance to live in Black Apron.
10:59We have decided to live in Black Apron.
11:00Because the performance of Black Apron,
11:03I think that's the best.
11:05So, today we are going to make a cheesecake.
11:08The base of the cheesecake is pumpkin seeds.
11:13With almond flour.
11:15With almond flour.
11:15With black garlic.
11:19We are going to make a sauce.
11:22And this is the very interesting fruit.
11:25For everyone.
11:27We are going to make a pearl.
11:27With grapefruit.
11:28We are going to make a pearl.
11:31Which will be marinate in the juice.
11:34Which will come from the top layer.
11:36For now.
11:38Right.
11:43Anfid.
11:44Oh, yes.
11:45We are going to make aelly.
11:45Today, we have 2 risks.
11:47Because we were not going to elimination round.
11:49So, we had to take an easy way of looking.
11:50We have to try today.
11:51We have to handle that.
11:53We will find the pressure.
11:53The second risk is the problem.
11:56I have a severe energy.
11:57If I want to eat a little bit,
11:58I will go to the hospital.
12:00But MasterChef, if we do work in the hospital,
12:03If guests ask me to make prawns, I can't believe it.
12:06We need to cook everything.
12:08We will try that both of the risks will give us a good reward.
12:11Today we are making our take on prawn toast.
12:15We are making a deep fried prawn toast.
12:17We are making a black garlic bread.
12:20We are making prawn mousse.
12:22We will give a grapefruit gel
12:24which will complement all the sweetness.
12:28The pumpkin seeds are very interesting.
12:31We are making chicken.
12:31We are making savory chicken.
12:47My protein is prawns.
12:49I have never done this in life.
12:51I have never put prawns in Punjab.
12:53I have never seen prawns in Punjab.
12:55So, today we are making the master chef's kitchen.
12:57It is very difficult.
12:58Today we have thought of a lost recipe.
13:02You can call it Punjab.
13:03It is a lost recipe in Punjab.
13:06It is made in Pakistan and Punjab today.
13:07In Lahori Katlam.
13:08It will be our base.
13:10We will use our pumpkin seeds.
13:12It is a core ingredient.
13:14On the top of it, we will add black garlic and prawns.
13:18On the top of it, we will add butter nut squash.
13:20Our third core ingredient is ketchup.
13:24We will add ketchup to it.
13:25And the skin of the prawns and the heads,
13:27I am making a powder.
13:29It will be a prawn powder.
13:32This black apron, I don't know why we love it.
13:35But as soon as we have come to this black apron,
13:37we will add to it.
13:39But the pressure is so hard.
13:41Now we have to practice.
13:42We are working with calmness.
13:44We are confident that we will pull off.
13:47We will add to it.
13:59This is the essence that I have found with black.
14:02And the fruit is a green leaf.
14:07This is also green leaf.
14:08But it is not green leaf.
14:08The three items have a little difficulty.
14:10But I will taste 100% that the item has got prepared.
14:14Our challenge is very important.
14:16It is necessary because this black apron goes on our way.
14:19I have taken it far from two times.
14:22I have returned to the black apron.
14:25Now I want to stay away from the black apron.
14:27It is very necessary to be safe for me.
14:40When I started cutting it, it is very heavy.
14:45First, I thought that cutting it in the water.
14:48We have to make mashed potatoes.
14:51We have to make mashed potatoes.
14:54We have to make it happy.
14:56We bring the cooker.
14:57We have to make a tray of the cake.
15:00We have to cut our pumpkin.
15:03We have to add salt and put it on the gas.
15:10What is going to be made of prawns?
15:12We will make butter, garlic and prawns.
15:15Everything is good.
15:17The prawn treatment is just butter and garlic.
15:20It is very basic.
15:22I have a lot of expectations from you.
15:24I will leave the idea.
15:25You have a crisp and a mash.
15:30What do you want to be made of protein?
15:32Protein.
15:33Protein.
15:33But what does it need?
15:34It is a bit of flavor.
15:36It is a bit of warm.
15:38You can fry it in the tempura batter.
15:41Then you can toss it in your glaze.
15:43You can toss it in your glaze.
15:45What is the other idea?
15:46What is it?
15:47What is it?
15:48You have to add some flavor and grill it.
15:52It is a little different flavor.
15:54Different flavor.
15:55You can add pumpkin seed in pumpkin seed.
15:58Yes.
16:01Yes.
16:01You can add peanuts.
16:02What is it?
16:12I want to add a trophy.
16:17Yes.
16:19Yes.
16:19Because you are not only you, you represent all of those women who are in the heart and in the
16:28heart and in the heart.
16:29But probably the world has not given the opportunity.
16:32Today has the opportunity. They have become a role model for all of them.
16:35Yes, sir.
16:36So what did we do?
16:37Rupali has taken care of so far that it will be marinated.
16:42Then we have marinated from another way.
16:44We have marinated from another way because the chili flakes will show each other.
16:51If we have set pumpkin and cheesecakes with pumpkin and cheesecakes,
16:55then I have told you,
16:57take it first,
16:58then take it out of the water and put it in the cheesecakes.
17:02And mix it with a little bit in a mixer.
17:07And that's how we have settled it.
17:15If I have closed the eyes and taste it,
17:18then will I know that the butter nut is precious?
17:21No.
17:23I will add some more pieces so that...
17:30Now when we eat this raw vegetable,
17:32any vegetable raw,
17:33then the actual character comes to us.
17:36Now,
17:37this beautiful vegetable,
17:39which has a little sweetness of itself.
17:41Right?
17:42How can you enhance this?
17:45If you roast it,
17:46then what will happen?
17:47The intensity will increase.
17:51Maybe the time is a little less.
17:52If you don't want to take my gift,
17:55then I think roasting will be a very good suggestion.
17:58Akeem,
17:59let me show you.
17:59I am sure you have thought through the dish.
18:01Ultimately,
18:02I have not worn a black apron today.
18:03I have not worn a black apron today.
18:03I have.
18:04I have.
18:05Immunity pin is you,
18:07but I do not.
18:08So I will give a suggestion.
18:10Yes, sir.
18:10The choice is yours.
18:11The execution is yours.
18:12And the victory is yours.
18:14Yes, sir.
18:15Yes, sir.
18:15Thank you, sir.
18:15Yes, sir.
18:16I will give you an adjustment.
18:17From the amount of a break.
18:19Back to the audit.
18:27I will prepare the malchi,
18:31and put a marination with it.
18:34I will put it in the fridge.
18:39Hello, Ashpeet.
18:40Hello, Prabhdeep.
18:41I would like to know you.
18:42Because I have not done a cut through.
18:43I have worked with prawns.
18:45Yes, sir.
18:46Prawns, seafood.
18:47Yes, Chef.
18:48The seafood is 50-60% water.
18:52Yes, Chef.
18:52So, it will shrink.
18:56So, you want to make cutlets or cutlets?
18:59Cutlets, Chef.
19:00So, if you want to make cutlets, then prawns have some binding.
19:02I use egg white.
19:03No, it will not bind with egg white.
19:06Or you chop many prawns.
19:09Chop it.
19:09And then you put some prawns in pieces.
19:11So, you get a body, some bite, some prawns.
19:15And then your egg and bread will help you.
19:19But make sure that it will shrink.
19:21Right?
19:22Black garlic's sweetness, with black garlic's umami.
19:26That's why you have to use the umami.
19:29Yes, Chef.
19:32After making prawn heads,
19:34the first time I'm making black garlic bread,
19:36I don't know how soon it will be proofing or late.
19:39So, the risk factor was very involved.
19:42Because after that,
19:42we have to do a second proof.
19:54All right.
19:56MasterChef's Jodi,
19:56in this challenge,
19:57you've been in 100 minutes.
19:5960 minutes,
19:59i.e. 1 hour.
20:01After 40 minutes,
20:03two Jodi will be safe from you.
20:05So, you've got to put it.
20:06Come on!
20:14First time.
20:16I'll plant another butter floating over sizzle Eddie's pepper.
20:20I have toso some meat,
20:21long time for unafocca,
20:22and I'll apostate that pharmacy of a dosity.
20:22After this one,
20:22Now the biggest tension the point of our
20:24and our
20:33I didn't do that. I didn't do that.
20:35I didn't do that.
20:37I didn't remember that.
20:38It's like a roti. It doesn't make a papadi.
20:41We need a crispy.
20:49I'm a little bit nervous.
20:51I'm going to ask.
20:52First of all, I have a message from my mom.
20:55My mom told me to both of them
20:57that I feel very good.
21:03If you keep your hands on your hands,
21:06you will be able to make your hands
21:07to the whole country.
21:09You will be able to make prawns.
21:10Do you remember?
21:16I think the whole whole India was born.
21:19I remember.
21:21I remember.
21:21I remember.
21:22I remember.
21:22I remember.
21:24I remember.
21:26I remember.
21:34I remember.
21:41I remember.
21:43I remember.
21:44I remember.
21:48I was thinking,
21:52I didn't understand the whole thing.
21:53It's not just exceptional, it's excellent.
21:58You said that you both think that you don't belong here.
22:04I don't think that you don't belong here.
22:07You don't have food in your kitchen.
22:08You don't have food in your kitchen.
22:10You don't have food in your own state.
22:14I don't know what will happen after this challenge today.
22:18We learn this and learn more.
22:21Okay?
22:21Yes, yes.
22:23Your mother, from our side, thank you very much.
22:27Good luck.
22:29Didi, this is all gone.
22:36I didn't have a lot of food in this time,
22:38but I didn't see it in time, so my food is gone.
22:41But Didi told me that it's a lot of food.
22:44There will not be a lot of food.
22:49and it really has a lot of food in my mind.
22:57It's a lot of food and food.
23:02It's very tough.
23:03It's a lot of food.
23:09It's really big.
23:09The number is lucky, brother.
23:11What do you know?
23:11It's a big one.
23:12Let me tell you something.
23:14If it's not lucky,
23:14you had finished the challenge first.
23:20And you came to the top 12?
23:22Yes, Chef.
23:23Immunity Pin Challenge.
23:24Immunity Pin.
23:25She told me that I'm only here for your brother.
23:28No, Chef.
23:29We're still standing in the top 9,
23:30so I'm not standing here.
23:32Literally, she made my dream.
23:34What happens?
23:35When my mother is gone,
23:38she doesn't know when she becomes a mother.
23:40Correct.
23:45People come to the top 2.
23:49You bring a tree with the two.
23:53There is an Anshmit, Pradip and Rajni.
23:58That's right.
24:00You're your mother.
24:01You're your mother.
24:03You're your mother.
24:05You are all together.
24:09This is the same.
24:10You're used to let me meet people.
24:18The confidence in the heart is that
24:18she cannot see anything wrong.
24:21She has a growth.
24:23She cannot see anything wrong.
24:26I feel like he is watching us in this kitchen today
24:30that there are blessings in his work.
24:35If we win or not, I am very satisfied
24:39that we are sitting here in such a small age.
24:42The experience of everyone, there is nothing else.
24:46God bless you.
24:47Thank you so much.
24:56It was time for me.
24:58Tiger prawns was fried on both sides.
25:00After that, he added the flavor of the prawns.
25:04Rupali?
25:05Yes.
25:05Look, prawns are very delicate and sweet.
25:09It is very fast.
25:11Now, when you have more than 20 minutes,
25:15you have to cook it.
25:18Until it is served, it will be tight.
25:22The prawns are always cooked in the last minute.
25:23The prawns are the seeds of the neighbours.
25:27The prawns was made in the nauc司令.
25:36Here they are the extreme
25:41which each partnerships remained open.
25:47Patla and this one too.
25:49What are you doing?
25:50This is sweet, this is sweet, this is sweet.
25:53If you go out, it's your decision.
25:56Quickly, change, all the best.
25:58So we have cut it out and cut it out.
26:06I was going in the last class.
26:09Goal, goal, goal, goal.
26:10I made a design like this.
26:15Ajinkya and Vikram are making a very next level gourmet dish.
26:20Look at what quality bread is making.
26:22Amazing bread is making.
26:23The bread can't always be able to make it warm.
26:25It breaks.
26:26So I had to wait for it to make it warm.
26:28Then I will make it warm.
26:29Then I will make it warm.
26:30Then I will make it warm.
26:30It is such an element that you will add the whole dish.
26:34To make a healthy dish,
26:36you have to use the right ingredients.
26:38That's why we have used the Fortune Rice brand Health Oil today.
26:42In which there is Oryzenol,
26:44which increases good cholesterol
26:45and increases bad cholesterol.
26:51If I talk about Ranshmeet Rabdeep,
26:53I feel like it is a little bit of a handicap
26:54because the prawns have not done so much.
26:57I didn't have to use it.
26:58I took a knife from 25 to 30 seconds.
27:01I took a knife from a knife.
27:02Like Chef Kunal said,
27:03I took a knife from a knife.
27:04I took a knife from a knife.
27:06I took a knife from a knife.
27:07I took a knife from a knife.
27:09I took a knife from a knife.
27:10I am very focused on the plate.
27:12I am very focused on the plate.
27:12I have to give it 10 minutes.
27:13We don't have to give a knife from the knife.
27:15So I would do the next plate.
27:17It will take a knife from a knife.
27:19The next 5 minutes of the transformation.
27:25Black garlic.
27:26It is an interesting element,
27:27So, I will make this empaut so that I will drip on our cheesecake.
27:32On your venue, the table is clean.
27:34Wow!
27:35The master chef's logo is also made.
27:39When you make cheesecakes,
27:41it is usually grainy.
27:43Cheesecakes are not smooth and creamy every time.
27:46I hope that you didn't make a mistake.
27:47Yes, sir.
27:50There are platings.
27:51But they are coming up.
27:53I remember the comment that you thought
27:55that we will eat so much.
27:57That's why I kept the plating heavy.
27:58Today, I did so much so much
28:00that I want to eat so much.
28:03Anshmeet, Prabdeep,
28:05all these elements are over.
28:06Yes, sir.
28:06Have you tasted the food?
28:07I didn't eat it.
28:08Check it out.
28:10Check it out.
28:11Check it out.
28:12This is a prawn powder.
28:14You can add some seasoning in the prawn powder.
28:15You can add some sweet and sweet and sweet.
28:17You can add a chili powder.
28:18I don't know.
28:19Is there a chili powder in the prawn powder?
28:23What is it?
28:24It's a few.
28:26It's a few.
28:27Two minutes, please.
28:27Okay, sir.
28:28I put the masala in it.
28:29We put the ham chun and the spices in it.
28:32We put the masala in it.
28:34We put the masala in it.
28:34It will be a little Punjabi touch.
28:36I have plating it.
28:39Jaminah, Dipali, you are working on a lot.
28:41Give it to this.
28:43How do you have to study the material?
28:45If you can plating it better,
28:47it will be your advantage.
28:50It will be a little bit less.
28:52It's a little bit less.
28:54It's a little bit less.
28:56It is a little bit less.
28:57I'll try it out.
28:57How do you think?
28:58My mind stopped being in it.
29:03It's a little bit less.
29:05It's a little bit more.
29:15I'll try to do this.
29:18because it's 2 minutes. Quick.
29:20We are thinking that our plating will be good,
29:23but with Jinkia and Vikram's plating is always good.
29:28One big risk is that we have made,
29:31but with how much of the seasoning is together,
29:33we are going to be scared of this thing.
29:36I pray that today my dish will be good,
29:39I have to save today,
29:41because tomorrow I don't have to do that challenge.
29:43I don't have to take that pressure on the stage.
29:45I don't have to take that pressure on the stage.
29:46You are going to go all the way back,
29:48Dipali ji, come on.
29:50It's only 30 seconds.
29:51Whatever you want to take God's name,
29:54save God you too,
29:55because it's already running with me.
29:59I was so stressed,
30:00but when Ikea plating on this plate,
30:02I have confidence that the dish is ready.
30:06This is the master chef's flair
30:08which can bring on your dinner table.
30:10You can bring it on the table.
30:12I tried to make the design of the pumpkin seat,
30:15but the plating will be disturbed by the chakras.
30:18I thought it would be 10 seconds,
30:19but the timer started.
30:2210,
30:239,
30:258,
30:277,
30:296,
30:305,
30:324,
30:333,
30:352,
30:35and
30:361.
30:37Time is finished,
30:38go back.
30:41Now it's time,
30:42to know which two of you will go ahead.
30:49Time for tasting.
30:51Let's start with the last but not the least table.
30:53Come, Jumna Ji, Dipali Ji.
31:03My lucky dip challenge was to taste the first dish from Dipali Ji and Jumna Ji.
31:08What did you make, Jumna Ji?
31:09It's made pumpkin sauce.
31:12It's made a crisp paneer.
31:14It's made a crisp pumpkin cake.
31:17It's made a crisp grapefruit.
31:20Dickening,
31:20when you see the plating is pretty good enough.
31:23What would you feel like eating when eating?
31:25He would have to tell us.
31:43A little crisp in a dish, a little elevation, a little spice.
31:49All the things are full.
31:51But the paneer made me a little hard.
31:54The gravy made me a little sweet.
31:55The gravy made me a little bit.
31:58The gravy made me a little bit.
32:00If you have the gravy made me a little bit,
32:03you can do a sandwich, stuffing, something else.
32:08You have the dish called Swad,
32:10and the dish also has given us, Bharpur Swad.
32:13Congratulations, very much Swad.
32:18Your kids, first time you used black garlic,
32:21you have used black garlic.
32:22In other words, you have understood the swad of black garlic.
32:26The gravy is often made,
32:28but you have given it with the salad,
32:32it is very interesting.
32:33I buy the point,
32:34if you have the wine,
32:35the paneer is tough,
32:36then the dish will add a little more value.
32:39But it's sweet.
32:43Avni Ji, Venu Ji,
32:45take your dish, please.
32:51Our dish's name is Adrishtha.
32:53In Karnataka, we say it is Adrishtha.
32:55In Karnada, we say it is Adrishtha.
32:57In Malayalam, we say it is Adrishtha.
33:00In Malayalam, we say it is Adrishtha.
33:15Okay.
33:15And the cheese cake we have set on it,
33:19it is pumpkin and paneer.
33:22Okay. Very nice.
33:23And the fruit was made of caviar.
33:27I added the sauce on it too.
33:29That's a compound of black garlic.
33:32Glazed.
33:49I think for me,
33:50I have a butternut squash.
33:54Nice.
33:55Now it's coming to me.
33:56Oh.
33:57What about it?
33:58Okay.
33:59I could elevate it more.
34:00You had grapefruit.
34:01Any citrus works with pumpkin.
34:05So it could be a level up.
34:07It's just about taking that risk
34:09and doing it well.
34:10Yes.
34:10But overall,
34:12I like the dish.
34:14There are three components.
34:15There is sauce,
34:16there is good,
34:17there is just a little bit of salt.
34:19It works for me.
34:20The base, the crumble,
34:21it's fantastic.
34:23I mean,
34:23I'll eat it with the crumble.
34:25It's so tasty.
34:27My problem is the dish's knowledge.
34:29Look at this.
34:30Harder?
34:31It's very hard.
34:35There's a flow of the dessert.
34:37The creaminess,
34:38as you have told me,
34:39is not in it.
34:40How much do you have set it?
34:42How did you do it?
34:43If I did it, it will be more.
34:47The dish is good.
34:48Textors are off.
34:53Chandra Ji, please take the presentation.
35:03My dish is called Five Besties.
35:06Because I got five different elements.
35:08I brought it in one plate.
35:15It's good, right?
35:16Huh?
35:21One second.
35:22Come close?
35:34Good, it's exciting.
35:41It's a good one, right?
35:43It's a good one, right?
35:44It's a good one.
35:48It's a good one.
35:49You didn't have to taste the prawns?
35:50It's a good one.
35:58We can taste the prawns,
35:59it's a good one.
36:01It's a good one.
36:05All the best.
36:10Archana Ji, Rupali Ji, come here.
36:17His name is Godwa, Kolumbi.
36:21We use pumpkin seeds,
36:24we use lava bread, right?
36:26It's made.
36:30We made garlic honey in garlic.
36:33We made a ginger.
36:33We made a little flavor.
36:35It's like pumpkin seeds.
36:38We use peanut seeds.
36:40We made a little marinate with a little bit.
36:44Then we made pumpkin seeds.
36:46We made a tomato seeds.
36:48We made a tomato seeds.
36:57in the carrots,
36:58with coriander,
36:59in the prawn,
37:00and in the tomatoes,
37:01in the tomato seeds.
37:02You probably don't have to use it.
37:04No.
37:05We made two genres,
37:06one used it.
37:07So we made a grapefruit salad,
37:09put it in the same place?
37:10No.
37:11But it's sweet powder.
37:13Change it?
37:14Okay,
37:14picked it up haven't been.
37:15And we have buttered with butter and garlic.
37:21But if I can see Rupali Arsana, this dish and your background is for me.
37:27I've come to this season in the first day in the MasterChef kitchen.
37:30It's a great surprise because this is a presentation of any restaurant's dish.
37:38I don't have to eat this, but I don't have to accept your thoughts.
37:41Very nice.
37:41You've used bread and milk, you've also used a layer of sandwich and the prawns.
37:48What?
37:49I think it's very nice.
37:51Let's see how it is.
37:59Arsana,
38:00the dish is called Marathi.
38:04The flavors is filled with the dish.
38:07The dish is 100%.
38:10The prawn cooking is big, the biscuit is crispy.
38:14Where did we learn from this?
38:16Where did we work?
38:18Where did we learn some new things?
38:21And I asked a question.
38:23When we were making a resort,
38:25he added wine to this wine.
38:27He would eat his child.
38:30That means I understood wine like this.
38:31Drink.
38:32We learned a little bit.
38:34It's called to learn the food.
38:35And today we are showing the food.
38:37We are showing the food on the plate.
38:38In fact, we are not showing the food on the plate.
38:40And what's the use of the food?
38:43Chef Ranveer generally has a fork and a fork.
38:46We don't know what the meaning is.
38:48I think it will be a sweet dish.
38:50So in my opinion...
39:00It will be nice if your apron won't change.
39:09It was a very good apron that you've made into the kitchen room.
39:13And now this is a prawn that is also 10 times better than that.
39:20All the best!
39:27Anshmeet and Pradeep take their dish.
39:35Chef, we have made this recipe today.
39:38We have made this recipe called Kattlamme.
39:41Chef, we have made this base with pumpkin seed.
39:47There is a black garlic and prawn.
39:50There is a ketchup on it.
39:53There is a ketchup on it.
39:54There is a pomello, grapefruit and onion salad.
39:58This is the dust of the prawns and heads.
40:01We dehydrate it.
40:02We put it in a chaat masala.
40:14I'm going to tell you about the dish.
40:18It's a very standard idea.
40:22Like bread on the bottom, kebab on the bottom.
40:25But what you've done is dusting on the side.
40:30Oh my God.
40:31It is so delicious.
40:33So good.
40:33Thank you so much.
40:36Thank you so much.
40:36The prawn head chaat masala which you have made, right?
40:39Hi, sir.
40:39They have made the prawns that you have never seen.
40:42Wow.
40:49Thank you so much.
41:05Thank you so much.
41:06Black garlic and prawns can go anywhere.
41:10I feel like I'm listening to the dish.
41:13The dish you're looking at and talking to the mouth is different.
41:16It's different.
41:18It's different.
41:18It's different from the mouth.
41:19It's different from the mouth.
41:20It's different from the plate.
41:21It's different from the plate.
41:22And I love that.
41:24I love that you don't have to leave your Punjabi prawns with prawns.
41:27You don't have to leave me alone.
41:29My son, I can't speak in Punjabi.
41:32But he's very good in two or three Punjabi.
41:35When I make something tasty, I ask how to make it.
41:37Daddy, it's very sweet.
41:39It's very sweet.
41:40It's very sweet.
41:41It's very sweet.
41:42It's very sweet.
41:43It's very sweet.
41:44It's very sweet.
41:47Thank you so much.
41:48We have shrimp in the restaurant in Dubai.
41:51It's very sweet.
41:52Because the Arabs love seafood.
41:54This is the dish.
41:55This dish is very sweet.
41:59Vikram Ajankir.
42:01Let's take your dish.
42:07This dish's name is Dessi Porn Toast.
42:10It's a bread in this dish.
42:11There's a bread in black garlic.
42:13There's a twist on the prawns.
42:15We're taking normal food,
42:18the eggs, the egg, and the pepper.
42:20It's made a prawns.
42:21There's pumpkin and brown butter
42:23and Kashmiri Lalmich's sauce with grapefruit and guntur chili with a bit of gel made with grapefruit and guntur chili.
42:30I have had heads and skin that I have infused in oil and made a mayonnaise.
42:37I put a little black garlic with pumpkin seeds and chili with a crunch element.
42:42I think it's a very well-balanced plate.
42:45It's a little bit off-center.
42:49It's a beauty of this plate.
42:51I think the most exciting thing in this dish, apart from the presentation, which Chef Ranveer has told, is the
42:57jelly.
42:59If you think about sandals, a normal mind says that you can give some starch and crisp.
43:06But you have thought about grapefruit salad.
43:12But the biggest idea of crustacean oil,
43:16I think that the shell that was saved,
43:18it's made oil and it's made mayonnaise.
43:21Oh my god!
43:23Very good. What a thought!
43:41A drink, Vikram.
43:43Her element.
43:44Stand out.
43:55I agree.
44:04I agree.
44:07I agree.
44:24I agree.
44:36I agree.
44:36I agree.
44:36I agree.
44:38I agree.
44:40I agree.
44:46All the best.
44:48Thank you, Chef.
44:50I agree.
44:51And now we're coming to the main event of today's main event.
44:54We know that there are five dogs here.
44:57There are only one one one here.
45:00Today, one one will be safe.
45:02And we'll join these four four dogs in the week seven.
45:07We're going to the main event of today's main event.
45:08And while we're going to the main event,
45:10we'll tell you,
45:11that's our main event.
45:16We'll join the main event of today's main event.
45:18We'll be here to the main event of today's main event.
45:37In every bite, there is an effort, taste, creativity and a power-packed twist, because the fruit is alive.
45:44Hi guys, welcome to Everyday Tasty Recipe by Veeba.
45:48I'm Venu Sharma, my daughter and my boss, Avani Sharma.
45:52In the kitchen, all the recipes and everything, because she is my boss.
45:58Avani, what are we going to do today?
46:00Today we are going to do wedge rice noodles using my favourite sauces.
46:04Walked off by Veeba.
46:06Green chili sauce, red chili sauce and so address it.
46:15First, we heat the pan.
46:18Add a little water and boil the noodles.
46:25The noodles are already cooked.
46:27Now, strain them.
46:33We'll add a little bit of flour.
46:34Now, we'll add another pan.
46:35A little bit of flour.
46:36A little bit of flour.
46:38A little bit of ginger garlic.
46:39A little bit of ginger garlic.
46:41A little bit of green chili.
46:41The sliced sliced.
46:43We'll stir fry this a little bit.
46:47Then, we'll add veggies, carrots, bell peppers, cabbage.
46:52Now, we're going to add Walked off by Veeba's green chili sauce.
46:59Now, you know, Walked off by Veeba's green chili sauce,
47:03a little bit of zesty and full of flavors.
47:05A little tangy, spicy, and every dish will uplift instantly.
47:10What a joke.
47:14It's very easy to use.
47:16It's also very easy to use.
47:16It's also very easy to use.
47:16Dip and dunk with samosas or spring rolls.
47:19Dip and dunk.
47:20Fried rice, noodles, or stir-fried veggies.
47:24Just toss it in a sandwich.
47:26For that fiery kick.
47:27Then, drizzle it with wraps or rolls.
47:29Just drizzle it a little bit.
47:30And take the spice level to the next level.
47:32Take the spice level to the next level.
47:35Now, we're going to add Walked off by Veeba's green chili sauce.
47:38We're going to use every meal.
47:42And now, we're going to add Walked off by Veeba's soya drizzle.
47:49Now, I'll tell you a little bit.
47:52Walked off by Veeba's soya drizzle is a simple secret.
47:57It makes the taste instantly better.
48:00It makes a quick stir-fried rice, fried rice, or chomil.
48:04This is our favourite protein marinate.
48:07This is a perfect fit.
48:11Just add a little bit.
48:13And give it a solid umami punch.
48:18I'm impressed.
48:19With noodles, fried rice, or sautéed veggies,
48:22you splash a little bit for that classification flavour.
48:26With garlic, ginger, and Veeba's green chili sauce,
48:29mix with paneer, tofu, or chicken marinate.
48:34With lemon juice, honey, and chili flakes,
48:37make a quick dip or salad dressing ready.
48:40Or then, wraps, rice balls, and stir fried rice.
48:44Drizzle for that instant umami hit.
48:48Now, we're going to use Walked off by Veeba's red chili sauce.
48:56Walked off by Veeba's red chili sauce,
48:58I mean, proper, thick, and full-flavoured.
49:01Every dish gives an instant spicy kick.
49:04The taste is intense, and the color is vibrant.
49:10We're going to use this super easy.
49:12With momos, spring rolls, fries, pakoras,
49:15or samosas, dip with noodles, fried rice,
49:19or stiff-fried veggies,
49:21toss a little bit for that spicy punch.
49:24Or then, sandwiches, rolls, wraps, spread it.
49:27And make a little bit zesty.
49:32Now, we're going to add Walked off by Veeba's chili vinegar.
49:36We're going to add half tablespoon.
49:42Walked off by Veeba's chili vinegar sauce.
49:46With green chili, it's refreshing and fiery.
49:50It means, it's instantly elevated.
49:54It's a proper kick and vinegar tank.
49:57It makes it more than irresistible.
50:02You drizzle on the stir-fries.
50:04Marinate a little punchy.
50:06Or add a spicy twist of your dips.
50:09Honestly, this sauce kitchen is a must-have.
50:13And the best part of these sauces is zero trans fat.
50:19There's no added MSG.
50:21And also, there's no artificial flavors.
50:24Simple and full-on flavor.
50:29Now, our veggies are cooked.
50:32Now, we're going to add our noodles.
50:36We're going to add a little pepper and salt.
50:43And now, we're going to plating.
50:48We're going to add spring onions.
50:53This is our recipe.
50:55And the amount of cheese is not just tasty.
50:58We're going to add emotions.
51:00Sometimes it's sweet, sometimes it's spicy, sometimes it's tangy.
51:03We're going to add our relationship.
51:05And as we say,
51:07We're going to add a little effort.
51:16We're going to add a little effort.
51:21In a restaurant, we've got a sweet and happy.
51:23In restaurants, there's a sweet, sweet and sweet.
51:26We will replicate an iconic dish of an iconic chef's.
51:32The champions are the two cooks.
51:35But we don't see another one more.
51:38Blue Pee Gel, tell me.
51:41Okay!
51:42We can see the dishes that are the two-g editions
51:44or just communicate with them.
51:48You want to explain the recipe?
51:49Just explain the two together.
51:51Where are you, then explain the two.
51:53I'm telling you, I'm telling you.
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