- 12 minutes ago
MasterChef India - Season 9 - Episode 32
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TVTranscript
00:24A.W.L. Ltd. Mr. Anshu Malik
00:32Welcome to Masterchef, sir.
00:34Welcome to Masterchef.
00:37Welcome to Masterchef, India.
00:39Co-presented by Viva Mayo Ketchup and Sauces.
00:41Co-powered by IKEA, Fortune Chakki Fresh Hata,
00:43Partner Kohler, Cat's Sals and Spices, Vijay Sales,
00:47Twits Frozen Snacks and Specta Quad Surfaces.
00:50Look, we all always talk about this,
00:53that food's thoughts, beauty and beauty should be said.
00:57We all always talk about this, but the three of us comes from the soup potion.
01:02Complete nutrition is the most important thing in the food industry.
01:08And in this field, Fortune is doing a lot of work.
01:12And this whole mission is called Fortune Soup Potion.
01:17Sir, please tell us about that.
01:19Fortune Soup Potion, which is the biggest food company of India,
01:24is our responsibility to give us a good job in this field.
01:30Fortune Soup Potion has been held in 2016 in 2016.
01:35We believe that if we want to make India strong,
01:38then we will make India healthy.
01:40Beautiful.
01:41Our family's purpose,
01:43the service,
01:45to make India healthy.
01:48And for our purpose,
01:51for our international事,
01:51we have a great way in this field,
01:52tenim diese,
01:53which isly open to包m together with the religious foundation
01:54underneath malnutrition
01:55and enema.
01:57Homing has his lusaton
01:59under your priorities.
02:00And we from looking at wealth preferences,
02:02we have understood the nahmen how the прест teams
02:02in our nation.
02:20Very nice.
02:21Very nice.
02:22Very nice.
02:34Very nice.
02:38Wow.
02:40What an initiative.
02:42To this project, this positive impact of 42,000,000,000 people in the past.
02:51Beautiful.
02:53Today, 3,000,000,000,000,000,000 children, 1,20,000,000,000 adults and girls,
03:01and 4,000,000,000 reproductive age, people have a benefit from this.
03:09Very nice.
03:10This whole initiative is a backbone of the Supotion Sanginis.
03:15Our village volunteers and real change makers,
03:18who are connected to the beneficiaries and give them knowledge of the health and nutrition.
03:26If you are willing to call them the Supotion Sanginis,
03:30please welcome to our three of our Supotion Sanginis.
03:52Hrshita, Pooja, and Gunn.
03:56Supotion Sangini is a beautiful and inspiring initiative.
04:01So, tell us how to educate people to become healthy.
04:05We work in the Grammine area.
04:07Our children from zero to five years of age,
04:11more than 11 days, will increase their chances on the Supotion Sanginis,
04:15because they don't have to be aware of their children.
04:18We start with the Supotion party.
04:20We don't know if they want to eat food or not.
04:23We show them the proper food, place their home,
04:25and tell them what their value is.
04:28After understanding, they also have to use them.
04:30After that, we work with Poopotion and Enemia.
04:34We have Kishori Kishori Kishori Kishori Kishori,
04:36which is the purpose of Enemia.
04:39Our goal is to keep their knowledge and knowledge.
04:42We take a proper food,
04:44like we take a proper food,
04:45which is called Rambo Diet.
04:47We have a food diet,
04:49food,
04:50food,
04:50salad,
04:51and rice.
04:52We take a protein,
04:55and rice,
04:56which is carbohydrate.
04:57And the green,
04:59which is a fiber,
05:00like the green,
05:02and the green,
05:03and the green diet,
05:04is also called Rambo Diet.
05:06I've heard,
05:07as many different colors in the house,
05:10you will get a different kind of potion.
05:12Yes sir.
05:13That's great.
05:14That's great.
05:15That's great.
05:16That's great.
05:16That's great.
05:17That's great.
05:17That's great.
05:18That's great.
05:19That's great.
05:22Thank you sir.
05:24Come here.
05:24Harshita, Pooja, and Gunn.
05:29Let's go.
05:30Today's challenge is very simple.
05:35Here's four mystery boxes.
05:38How did you look at this mystery box?
05:40This is the seventh week.
05:42It's a twist.
05:44It's a twist.
05:45It's a different kind of stuff.
05:45It's a different kind of stuff.
05:46First of all,
05:48this mystery box is fiber.
05:53And in this mystery box,
05:55there are fiber rich ingredients
05:57are these.
06:03Oh.
06:06Raspberries, guava, oats,
06:08kidney beans, harimunggal,
06:10and pearl barley.
06:11These are six ingredients,
06:13especially for you,
06:14which are naturally more fiber.
06:19Do the next mystery box open?
06:21Yes sir.
06:21Yes, Chef.
06:22We said it won't be so easy.
06:25It means that these mystery boxes
06:29will not open right now.
06:30Every mystery box will open
06:32at an interval of 15 minutes.
06:36Now only one box will open.
06:38After 15 minutes,
06:40the other box will open.
06:41So we both are shocked.
06:43Baba, what will we do with one thing?
06:46And what will we do with the other box?
06:48How will we balance it with it?
06:50How will we balance it?
06:50How will it become a dish?
06:51My mind will all heal,
06:53it's a new twist.
06:55So,
06:57cooking time will start with fiber
06:59mystery box.
07:00After 15 minutes,
07:02the iron mystery box will open.
07:04After 15 minutes,
07:06the protein mystery box will open.
07:08And in 45 minutes,
07:10the mystery box will open.
07:12The mystery box will open.
07:18In boxes, you have to use a little bit of ingredients in your cooking.
07:23Meaning, as soon as your cooking will be added, there will be ingredients that you will include in your cooking.
07:36This is our mystery box challenge today. It is the most unique.
07:40Because this will take your quick thinking, which is very important in the kitchen.
07:49And the most important thing is that today in this mystery box challenge,
07:54which will make the best dish,
07:59will be in the semi-finale.
08:04That is big.
08:06Ticket to semi-finale.
08:10We are so excited about that.
08:13Today we have to do our best.
08:15Go to the sofa and sit there.
08:17We should not do cooking.
08:19We will get the seat in the semi-finale.
08:21And we will get rid of this elimination.
08:22But, however, you are eight boys.
08:26But you have eight boys.
08:27But you have eight boys with eight boys.
08:30Avni and Venu.
08:32Because they have got a big advantage from the last challenge.
08:37Your advantage is that you don't have to wait to open the mystery box.
08:41You don't have to wait to open it.
08:43Wow.
08:44Wow.
08:45This is a great advantage.
08:46What is there in the mystery box?
08:49What is there in the mystery box?
08:49This will get started before you.
08:54I am happy that, let's go.
08:55This mystery box is not for us today.
08:58This is not a mystery.
08:59Now, Venu Avni ji, you will come to us.
09:02And the rest of the boxes will go back.
09:05Anju, Manju ji.
09:07These are your iron rich ingredients.
09:20And these are your protein mystery box ingredients.
09:35These are your calcium rich ingredients.
09:40Now, let's go back.
09:56And the rest of the boxes will go back.
09:58You are back in the game.
09:59Go back.
10:00Go back.
10:04For this challenge, you will get 90 minutes.
10:08MasterChef's World Class Pantry will be closed today.
10:11In MasterChef's World Class Pantry, you will get a wide range of super tasty ketchup,
10:16variety of creamy mayonnaise, dressings, sauces, spreads and walk-talk instant noodles and Chinese sauces.
10:22Because the strength becomes alive.
10:26And in the next zone, you will get all the beautiful plates and bowls.
10:30And here, you will get cast and pans, premium non-stick cookware, stainless steel cookers and knives.
10:35In the next zone, you will get a large range of Fortune Chakki Freshata,
10:39Sugi, Mayda, Fortune Soybean Oil, Fortune Mustard Oil and more.
10:45And for your cooking stations, you will get a bold and luxurious look.
10:47You will get a multi-purpose, spacious and durable sinks.
10:51And with touchless technology and multi-spray options, innovative faucets.
10:59You will get a large range of catch sauce and spices.
11:02You will get a large range of catch sauce and sprinklers and pink rock salt.
11:09And you will power the electronic appliances of the kitchen.
11:12In the zone, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders and a lot.
11:21In the ready-to-cook frozen snack section, you will get quality samosa sheets, spring roll sheets,
11:28delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough and anything else.
11:36You will make your kitchen hygienic and maintenance friendly.
11:39Specta Quartz Surfaces.
11:41Crafted with Italian technology, experience the MasterChef feel with these luxurious toned surfaces.
11:48And your time starts in Get Set Healthy!
11:54Get ready!
12:08To do this job, all of the plates...
12:09To keep everything safe and save,
12:11Because next time...
12:12...so that someone becomes healthy.
12:13I don't know.
12:14Otherwise, we'll fall in our hands.
12:21Today's challenge is a very difficult challenge because every one of the mystery box is going to be open in
12:2415 minutes.
12:26But it's blanked and there's no benefit.
12:29The fiber mystery box has been chosen.
12:32We're preparing some of the stuff like that.
12:35We'll see what we get with it.
12:43We'll get 90 minutes with the box reveal.
12:46So, I have to use this advantage to the fullest.
12:49I've added mum dal and raspberries from fiber.
12:53Iron, fallak.
12:55Calcium, orange.
12:57And with protein, assorted mushrooms.
13:02We're going to make a quick appetizer today.
13:06We're going to make an advantage to Aouni and Venu.
13:09They have time.
13:12There are lots of ingredients.
13:13There are lots of ingredients.
13:14There will be 5 elements and 10 elements.
13:17Now, we're going to get a little back.
13:19But we're going to keep our seat back in the semi-finale race.
13:23Remember to be prepared.
13:33We can't risk here because we should die from savory and sweet.
13:40So, we will take them together with raspberry and barley.
13:44I boiled the barley before a boil.
13:46Strawberry was cut by cutting.
13:52When your cookware is brilliant, the end result of your cooking is guaranteed to be brilliant.
13:59And IKEA ensures that your dish will be brilliant.
14:06We always say to think about all the elements of a dish,
14:10it's so difficult to think about what to do.
14:13But now we don't know what to do.
14:16And today we have to stop our dish today,
14:20because we are going to reach directly to the 7th finals.
14:26We have brought oats and raspberry,
14:30so we are thinking that we will make a crumble for oats,
14:32because if anything will happen in our sweet,
14:35then our work can be done.
14:39It can be done, it can be done,
14:40and it can't be done with what you get.
14:42So this is very difficult.
14:47The first fiber mystery box,
14:49we have two things that we are happy.
14:51That is oats and barley.
14:53Now we are bakers,
14:54so we think that we can make a bread,
14:56which can be used with many things.
14:59Oats, barley and honey,
15:00we have started to make a bread,
15:02because it's time too much.
15:04and I will kick the bread,
15:06So we have no idea when we put oats inуют,
15:06because one we have used one thing.
15:09We used oats in the first box,
15:09so we had put oats in the rice,
15:11but we had to get to have anybody
15:13who knew what to do,
15:14so we have boiled the rice in brown,
15:15to boil it to the rice.
15:25It's not incomplete, you don't have to protect yourself, right?
15:29I don't know if I can see it.
15:31My eyes are blinded by my eyes.
15:32Now I can see you.
15:34All the contestants are doing it.
15:36Why did you give it to us?
15:37Let's fight.
15:38What are you doing today?
15:43So what are you doing today?
15:44We have chosen a mushroom.
15:46I'm using a dry element like mushroom.
15:49It's a mushroom, palak, pepper dry.
15:52This is a starter.
15:53It's a side element.
15:55The main element is that in Karnataka,
15:57I mean, in Hubli,
15:58there's a chate,
16:00it's a girmit bhel.
16:02So I'm making a girmit masala.
16:05You're making a girmit masala?
16:06It's a cutlet.
16:08You're making a girmit masala?
16:08Yes.
16:08Girmit masala masala?
16:10There's a good thing.
16:12The first was a dream of Bitiya.
16:13Yes.
16:15Now, Renu's dream is also a dream.
16:17Yes.
16:17The question is that if you're a winner,
16:19you get a trophy.
16:21Where will the trophy stay?
16:22Are you at home or Bitiya?
16:25Yes, Bitiya.
16:26Anyway, it doesn't matter.
16:27I don't know where to go.
16:30If we come, it's the difference.
16:32Very nice.
16:37It's the difference.
16:39It's the difference.
16:39It's the difference.
16:40I've been boiling it only on the side.
16:42There's no flavoring.
16:44I feel like something's coming.
16:47I made some spicy, sweet,
16:48so it doesn't match.
16:51So it's the problem.
16:51It's the difference.
16:52The first 15 minutes are finished.
16:56This is your next mystery box.
16:58There are iron rich ingredients.
17:10Dark chocolate, liver, spinach, badam, black bean and prunes.
17:17In the iron box,
17:19we took prunes.
17:20Dadi,
17:21this is prunes.
17:22And today,
17:22it's very big.
17:24It's made of chutney.
17:24It's made of chutney.
17:26It's made of sauce.
17:27So we started it.
17:30There's also chocolate.
17:31There's also almonds.
17:32There's also almonds.
17:32So we thought,
17:33this will go with our meat.
17:36I'm gonna give it a chocolate
17:36and give it a brug.
17:38And make it a ganache.
17:43The mystery box with iron,
17:45we both chose a bag.
17:48We all have a combination of the moongdal,
17:48and the barley combination.
17:50I'm gonna know what protein is getting.
18:02What are you doing?
18:03They are making a compote.
18:05Jai Jagannath!
18:06Jai Jagannath!
18:08What are you doing now?
18:09We are thinking that if we have to make a cake in the middle,
18:13we will make a cake.
18:16And if we don't get the cake,
18:19we will make a cake.
18:20If we don't get the cake,
18:23we will convert it to ice cream.
18:27Today, I feel like until half an hour,
18:29you have to make a cake.
18:35Because after half an hour,
18:36we will open the box of protein.
18:38And if you don't get the cake,
18:41then you can't get the ticket to the next week.
18:46There is no time to think about the plan.
18:50All the best.
18:51Thank you, Chef.
18:53Thank you, Chef.
18:59I think we will dehydrate the cake.
19:04It will become crisp.
19:05What will it become?
19:06I don't know.
19:06But this is an element.
19:09What do you want?
19:10I don't know.
19:11I don't know.
19:13I don't know.
19:14I don't know.
19:14We are going to support the pantry.
19:15We have to make some ingredients.
19:17We are going to wait for protein.
19:20If you like something,
19:22then what will it be?
19:22I will get mushrooms, chicken, prawns.
19:26I will get anything.
19:27I have a way.
19:28Do it.
19:29Do it.
19:30Do it.
19:30Do it.
19:32There is a mystery box.
19:33We are Simran and Himanshi.
19:34We are Simran and Himanshi.
19:36We are good at Master Chefs.
19:37We are good at Master Chefs.
19:39So we give the next mystery box.
19:40Give it in the next mystery box.
19:43That's not what you say.
19:56I don't know.
19:57In our risotto, the palate will go easily.
20:00The almond can go anywhere, so we're still safe now.
20:04The palate has blanched it from one side.
20:06It's been a half hour and now it's about to open the protein mystery box.
20:12The protein will be able to go to the main course,
20:15starter or desert.
20:18I'm afraid that there will be any protein in the meat.
20:22I'm not going to cook the mutton, it's a low duration.
20:25We're making the elements of the dish, it's not going to go to the mutton.
20:30Wow!
20:31So, there are brown eggs, country chicken, salmon,
20:35assorted mushrooms, tofu, duck breast and soya chunks.
20:40Now, it's about 1 hour.
20:43There's a lot of fish.
20:46But there are different fish.
20:48Salmon, fish, Assam and Idiapam will be balanced.
20:51That's why we thought today that we will grill the fish.
20:57We didn't have any structure in the dish.
21:00Now, when the protein comes,
21:02we can build a dish finally.
21:12Today's challenge is that when you started,
21:15you're going with a thought.
21:17You won't know what you thought about this dish.
21:19You won't know yourself.
21:21I think the mid-challenge,
21:22we're opening a mystery box together.
21:24It will unlock their creativity.
21:26Absolutely.
21:26I want to see which duck breast comes from them.
21:30Because duck breast is very tricky.
21:32I thought that I would risk today
21:35to take the duck.
21:36Because I want to prove today
21:39that I can go to the semi-final.
21:40I can go to the semi-final.
21:42I can go to the semi-final.
21:42It's still salt.
21:43I've added salt.
21:44I've done a good massage.
21:46I've done duck breast.
21:47We've made our direction changed.
21:49We've made our protein.
21:50We've made our risotto.
21:51And we've made the duck
21:51marinate it so that it will shine a slimy.
21:55It will shine.
21:56Taishree Ji, Chandna Ji.
21:57What's the matter?
21:58We're using duck breast.
21:59We're making the first time.
22:01We're making the first time.
22:02Why are we making the risk?
22:04You know that duck is not like chicken.
22:06You've cooked it like chicken.
22:08It's very rubbery.
22:10It's dry and dry.
22:12When you make the duck breast,
22:14it's scoring on the skin.
22:15It's scoring on the skin.
22:17It's a little bit of the skin.
22:19When you put it in the pan,
22:22it's going to curl up.
22:23It's going to lightly press it.
22:25And when it comes to the fat,
22:27you can add some herbs or seasoning.
22:31If you know that if it's powdered seasoning,
22:33it's going to be done.
22:33And you put the fat on the top of the skin.
22:37So that the fat is not going to come.
22:41But with the duck,
22:42it's going to be very good.
22:45Exactly.
22:46I just thought,
22:46if something is good in the other box,
22:49then my sauce will be good.
22:52So this was your Viva tip of the day.
22:54Thank you, sir.
22:55I've got a look at it.
22:57Let's put it in.
22:58I have to think about it like this.
23:01The chef does exactly the same steps.
23:04So I got confidence that I'm going on the right path.
23:08I followed the same process and cooked it.
23:11So my dish will definitely be good today.
23:13I told you,
23:14put it in the hot water.
23:16I told you,
23:17clearly I told you.
23:18Bapa, just admit that,
23:21yes, I forgot.
23:22I've removed the duck fat.
23:23Take it.
23:24The duck breast has been grilled.
23:27I've made the duck sauce with the sauce.
23:29It can also be some citrus fruit in calcium.
23:32I hope that my salad is in waiting.
23:34It's been sitting in the dining room.
23:35A little bit of a mint.
23:38I'm going to open the calcium box.
23:41I'm going to open the calcium box.
23:42I'm afraid that we've made so many things.
23:45The thing that we've made is going to match with it.
23:48This is your calcium box.
23:51The salt is dried anjeet,
23:54sesame seeds,
23:55almond milk,
23:57parmesan cheese,
23:58greek yogurt,
24:00and oranges.
24:01I was the most happiest person on this planet at that point.
24:05I got orange.
24:07I'm like, fix me.
24:08My dhalia is ready.
24:09My puree is ready.
24:10My protein is ready.
24:12I have to add the whole dish with the sauce.
24:14That is the orange sauce.
24:15We have an orange sauce.
24:17We have to add it somewhere.
24:19We're making our dad's recipe.
24:21We're making our bread.
24:23If we get another element of the sauce,
24:25we'll add it.
24:26We've seen that we have a fig in the fourth box.
24:29We thought that we have a fig with ice cream.
24:33We were preparing the cake.
24:36I was preparing the ice cream.
24:38It takes time to bake and set the same thing.
24:42It takes time to bake.
24:42Add the juice.
24:44Add the orange juice.
24:45Add the other juice.
24:46The pulp is separate.
24:59You have to select the semi-finals.
25:03You have to jump.
25:04I think it's high time.
25:06We will all do our socks.
25:07You will find a nice food.
25:15I have to be blessed.
25:19Archana Rupali is ready for the semi-finals.
25:24Yes, I'm ready for the semi-finals.
25:25You have to get some food.
25:26You have to be blessed with the potions and nutrition.
25:29When you eat food,
25:31you have to eat your food.
25:31The most important thing in your home is that you have to eat nutritious.
25:34You have to get your body.
25:35Yes.
25:37When you go to the grameen area, where you have a shishu or a shishu,
25:44you have a special attention to the grameen area,
25:46what do you suggest in the grameen area,
25:48where you don't have a city like this?
25:50Yes, sir.
25:51We don't know how to say that.
25:53Locally, which is where it is,
25:55which is how it is made.
25:57Like we're talking about Ragi.
25:58It's in our MP.
26:00Everyone knows that it's only made roti.
26:02But we can make a dog, a dog.
26:05We can make interesting things.
26:07We can tell them what we have in our home.
26:10We will ask them how to make them,
26:12and how to give them a presentation.
26:15We will present them, then we will track them.
26:18So, in the house,
26:20the pregnant women can teach them good in pregnancy.
26:24Let's show them.
26:25Let's talk about our Aju-Baju.
26:27That's our spirit.
26:29All the best.
26:32Master Chef,
26:34if you want a semi-finale ticket,
26:37it's only 15 minutes.
26:39the POV of a semi-facet,
26:52you don't know what's going on.
26:53The POV of a semi-facet.
26:53It's difficult for them.
26:53like to express trains with a semi-facet.
26:58I don't know how much happens.
27:04Pooja Ji, if we talk about anemia and iron deficiency, I think the biggest problem in Hindustan is that you
27:13have to deal with iron deficiency.
27:15How do you deal with iron deficiency?
27:19When I was 11 years old, I was born with a mother and my mother will be born with a
27:26child.
27:26That's why we go to her with iron deficiency. We love iron deficiency.
27:33First, we give them food to eat at home.
27:36The house and the kitchen garden are going to eat.
27:49I have realized that.
27:53This will be shown in the dish and it will be safe.
27:55All the best.
28:09She gave me a paste of chicken that will strain it.
28:12And I am straining it.
28:13It doesn't happen.
28:14I am going to do it.
28:16And after that, after that, there will be so much paste.
28:20Now, I am going to make a noodle with chicken.
28:23How do I make noodles with the noodles?
28:25It will be a noodle.
28:26Then, it has more effort.
28:29And it has strained it.
28:31So, how much is it?
28:32I have told you, how much is it?
28:34Let's try it.
28:35Because the time is very low.
28:37Then, we filled the chicken with two clings.
28:40We put it in the steamer.
28:42And within five minutes, it was cooked.
28:54Last five minutes, guys.
29:03I think that if your cake didn't go out of deep freezer,
29:07then it will not stay on the hot, hot cake.
29:10And your cake will fall out.
29:12And it will fall out.
29:13It will fall out of your semi-finale ticket.
29:15I think that wasPart 2.
29:28This is the main course.
29:29Yes!
29:30This is the main course.
29:30What is it?
29:31We will end up starting two clings.
29:32This is the main course.
29:33Yes.
29:34The main course.
29:36The main course is great.
29:37It is big.
29:38It has great portions.
29:40It has been a starter portion.
29:41It is the starter portion.
29:41Auition.
29:43Listen to Rupali. What are you saying?
29:45I don't listen to him. I've never heard of him.
29:47What were you saying?
29:48I told him I wanted to grow up a little.
29:50So that's why we have to grow up a little.
29:53Then he's an appetizer.
29:55If it's a little grow up, then it's a little better.
29:57Try it.
29:58Good, Chef Ranveer.
30:00Every time when there's a problem, tell us.
30:04And we follow them.
30:06And we understand everything well.
30:1510, 9, 8, 7, 6, 5, 4, 3, 2, and 1.
30:41That's it.
30:42Time is finished.
30:43Back is finished.
30:46Come on.
30:47Come on.
30:58Come on.
31:01Come on.
31:03Come on.
38:21He is inspired by hunting in the community.
38:23How did you make this sauce?
38:24It's a duck.
38:25I made a pan sauce for duck in the year.
38:29Did you make a reduction?
38:30Yes.
38:31What is this?
38:32It's a foam.
38:34We have grilled the duck in fat and it's foam.
38:52In my mind, with the sauce and the duck,
38:55you made a foam with the duck.
38:57The duck's fat is very much.
39:01Jasmine, I ask,
39:01if this dish is on Friday,
39:04then you are going to go home.
39:07This is your weakest dish.
39:10Come here, Jinkia,
39:11and take your dish.
39:12Let's take your dish.
39:19Our dish's name is Sunday Orange Chicken.
39:22It has a different elements.
39:24The salad is Guava and Orange.
39:28The chicken is also Chimichurri and Orange.
39:33The sauce is made in the bottom.
39:36The onion sauce is made in the bottom.
39:38It's a crispy chicken.
39:39Yes, chicken skin.
39:40Yes, chicken skin.
39:41It's orange glaze.
39:43It's orange glaze.
39:43And it's an old honey barley bread.
39:46I think you wanted to achieve a rustic brunch meets comfort look.
39:50If you talk about the presentation,
39:52the plate could have been constructed better.
39:55This is a very flat negative area.
39:58The dark spaces attract.
40:00The plate is very necessary to fill it.
40:11The sauce is...
40:12That is onion and prune sauce.
40:15So prunes' chutney is made.
40:17It's very sweet and sweet.
40:18Oh!
40:22So good!
40:27This sauce is a good brother sauce.
40:32Good brother sauce.
40:35It is so good!
40:41Good brother!
40:42And it's perfect!
40:43And the soup portion is also perfect!
40:46Even the chicken and side plum is refreshing.
40:50No bite of the dish is not.
40:53It's a wholesome dish.
40:55You're a hearty dish.
40:56I think it's a good Sunday brunch plating.
40:59for a very good restaurant.
41:01Thank you so much.
41:03Good one.
41:04Good one.
41:04Excellent.
41:05Paisiri and Chandranaji,
41:06take our dish.
41:16So, I have my dish called Power Pack.
41:19Power Pack.
41:19Yes.
41:20I have used all the ingredients
41:22and they are blending with each other.
41:26So, I have brought the duck
41:27into the protein.
41:28I have made it pan-seared.
41:30While searing,
41:30I have added garlic bulb
41:32for the garlic flavor.
41:34I have a French dish
41:35called Duck La Orange.
41:37When I saw the orange,
41:39you said that the citrus fruits
41:40are good.
41:41I remember that dish.
41:43So, I have made it orange glaze.
41:46I have used black beans
41:47and almonds.
41:49I have made a black bean puree.
41:51I added coriander for freshness.
41:54And I added a parmesan crisp.
41:56Very nice.
41:57I am going to say
41:58it's a beautiful place.
42:00Very good looking.
42:21The choice of meat
42:22was duck.
42:24I mean,
42:25batak.
42:25And to cook the batak,
42:27it's a good thing.
42:29It's very easy to cook
42:30or undercooked.
42:32It's a little pink shade.
42:37It's a perfectly medium cooked duck.
42:41Yes.
42:41Plus,
42:43seasoning perfect.
42:46Sauce is very good.
42:48And the balance of your starch
42:50is fantastic.
42:52Overall,
42:53it's a very good dish.
42:55I'm a good chef.
42:59Timran,
43:00Imanjshri,
43:00take your dish.
43:01Come on.
43:13Chef,
43:15our dish's name is
43:16Jojo,
43:16what is ramen.
43:17Ramen?
43:19Huh?
43:21Jojo,
43:22I'm going to read it
43:23and the ramen is made.
43:25Yes.
43:28Are you telling me
43:29what are the elements?
43:30The dish's in the dish.
43:33The noodles are also chicken.
43:37We've folded a reduced paste of onion and tomato.
43:42There are fried garlic chips.
43:44Shimeji mushroom.
43:47Chili oil is crisp.
43:50Spring onion and garlic.
43:52Crispy spinach.
43:54We've made an Indian dish.
43:59Do you think you both are afraid?
44:00It is.
44:02Who?
44:03We were scared from chicken.
44:05I thought it was chicken.
44:06Country chicken came.
44:08But when it was not happening,
44:09I didn't have a backup.
44:11Do you like meat meat?
44:13I don't know.
44:14What did you do now?
44:15Absolutely.
44:16And you've made the noodles.
44:18What do you put in this binding?
44:19A little corn flour and a little.
44:21A little bit.
44:39A little bit.
44:42A little bit.
44:43Some four flour and beef products.
44:45A little bit.
44:48That is perfect.
44:50Ten on ten.
44:51Ten on ten.
44:52And it's a very proud feeling.
44:55It's a very proud feeling that two of these twins,
44:59which started the journey in MasterChef Kitchen,
45:03who took very basic dishes after the last few times,
45:06and took them so difficult noodles.
45:12They were done with the full perfection.
45:13Wow, Jeeva!
45:16R.I.I.G Restaurant Pin Code.
45:18Whether it's Dubai or Abu Dhabi or India.
45:21In any place, definitely,
45:24this recipe will be made for a week.
45:28Very good.
45:31The chicken noodles are made.
45:35I think many people are going to make today.
45:38This is perfect.
45:40If I take it on the fork,
45:41I take it on the fork.
45:41I can't say that this is chicken.
45:45Tell me.
45:46What a joke.
45:47Super noodle.
45:48Right?
45:52This is what you have done with chicken noodles today.
45:55It's not here.
45:56But in many countries,
45:58this idea is definitely coffee.
46:09God bless.
46:14And now,
46:15we'll see you next time.
46:15We'll see you next time.
46:17We'll see you next time.
46:17How are you today's top three Jodies?
46:19Who are you?
46:21So, we'll start today's third best dish.
46:25And that's...
46:30We'll see you next time.
46:44Simran and Himan Chaki.
46:55And now we have to know which dish of today's best dish was.
47:01Which is, which is the one that will get in the semi-finale week.
47:10And now we have to know which dish of today's best dish is, which can go to any restaurant in
47:17any restaurant.
47:18With the flavors, textures, combinations and all the mystery boxes together, that dish was made.
47:52I think that was a dish that is far excellent for even a Mishnah Presenter.
47:59star restaurant. I think
48:01I felt like a French chef
48:03made a duck.
48:08Taishri,
48:09Jandana Ji, you are
48:11making our first semi-final
48:13wedding.
48:23When we talk about
48:24frozen foods,
48:25it's called a quality brand.
48:26Our name is always in my mind.
48:28Today, we will make
48:29Swiss quality products
48:30and make joyful, tasty
48:32and fun dishes.
48:33Thank you, Shri Akal.
48:35My name is Pradipaar.
48:36My name is Anshmit Singh.
48:38Welcome to Swiss Special Recipes.
48:40Today, we are going to make
48:42two types of samosas.
48:43Chicken patti samosa
48:45and Punjabi samosa.
48:46Wow, samosas are my favorite.
48:49What is our favorite?
48:50We have all of our favorite in India.
48:52Breakfast or evening tea?
48:55Samosa is my all-time favorite.
48:58So, first of all,
48:59make chicken patti samosa
49:01with sweet samosa sheets.
49:08First of all,
49:09take sweet samosa patti
49:10and keep it in room temperature
49:13for 40 to 60 minutes
49:15so that it will get better.
49:17So, until it gets better,
49:19let's start making the filling
49:21for our chicken patti samosas.
49:24First of all,
49:25we will heat a little oil
49:26a little bit.
49:27Do you remember,
49:27when you came to a samosa
49:29and you had to eat all the guests?
49:30I don't remember.
49:31I think you had to eat them.
49:33I'm taking them.
49:33No, I remember.
49:34I remember when you came to a guest
49:35but when you came to a guest,
49:37you had to be finished.
49:38Then, you had to be finished.
49:39How many years old?
49:405-6 years old.
49:425-6 years old.
49:43You will be a little child.
49:44No, you were a little child.
49:45You were also a child.
49:49Take care of this samosa
49:50and reduce it.
49:52Now, we will heat the oil
49:53so we will add the onions.
49:55We will add the onions
49:56a little bit.
49:57We will add the onions
49:59and add the green chilies
50:00and a little ginger garlic paste.
50:05What is this patti samosa?
50:07This is more Hyderabad,
50:09Iranian samosa,
50:10Ahmedabad, Navtad samosa,
50:12Kima samosa
50:13or cocktail samosa
50:14because of the cocktail samosa.
50:16Patti samosa's outer covering
50:18is very sticky
50:18and the filling of it
50:20can also be a different variety.
50:25Squich samosa sheets
50:26are the biggest manufacturers
50:28of traditional samosa patti.
50:31It is very easy to use it.
50:33Time-saving and the best part
50:34is the best samosa.
50:40We are set aside
50:40and we will exit the golden
50:41rice.
50:41It is an electric calamari
50:41and some two
50:42little garlic
50:42and a good lamb.
50:44We'll mix it together
50:46and fry our дело
50:48and add chicken and mince
50:49so we are ready.
50:52We add the filling
50:52and add the bone
50:53and remove the cake
50:55and leave it dry
50:55and leave our sides
50:56and it is empty.
51:00Now, it is about
51:0140 to 60 minutes
51:01and we will put the sheets
51:02and we will keep
51:03out of the sheets
51:03so the sheets are
51:06Now we start to roll our samosa with a cone and add our filling in it.
51:13We fill our filling well.
51:16And I'm going to make this slurry with this?
51:19When our samosa folds like this, we lock it on the side of the slurry and lock it well.
51:26When we fry our samosa, we'll open it up.
51:30Now our samosas are ready.
51:32We're going to deep fry these samosas at medium heat until it's golden, crispy and flaky.
51:38And if you're very diet conscious and you don't want to do deep-fry it,
51:43then you can bake it on 180 degrees Celsius or air-fry.
51:47It will be so crispy.
51:50Now this is golden, brown and crispy.
51:53We'll remove it.
51:56Now our samosa is ready.
51:59Now we're going to plating it.
52:03Now we're going to eat a little bit of crispy.
52:04With our crispiness, we're going to be made with Swiss samosas patty.
52:08Now we're going to have very different variety of crispy snacks.
52:11Corn and cheese, mixed veg, spinach and paneer, chocolate and dry fruits, sweet filling,
52:18ale and quema, you can also make pineapple and caramel,
52:20in which we're looking for.
52:23And we're going to have aicansadal phintas.
52:27It's not limited to a samosa.
52:29You can also make crispy nachos, lasagna or pizza cones.
52:33Or you can also create innovative snacks.
52:37Every time with a new crispy twist.
52:40And these are our favorite chicken patti samosas.
52:44Due to the switch, a street-style crispy samosa is made.
52:54It's super easy and super fast.
52:55So, who are you waiting for?
52:58And today, make a patti samosa quickly.
53:00Enjoy the delicious moments.
53:03Let's do it.
53:04Now, let's make my, my favorite and my favorite Punjabi samosa.
53:10With sweet Punjabi samosa sheets.
53:13Which comes in the mouth of water.
53:16It's crispy and crispy.
53:18And it's full on flavor.
53:20We are ready.
53:22You are ready.
53:23You are ready.
53:23This classic favorite.
53:25And you are ready to put them in the house.
53:27Before we use the pack,
53:29we are ready to put them in the room temperature.
53:31It's about 40 to 60 minutes.
53:32So, let's fold them easily.
53:35And we are ready to use it.
53:36You just need to keep it in the mouth.
53:38We don't need to thaw until our sheets are thawed until we are ready to finish the filling from Punjabi.
53:45First, we will heat a pan.
53:48We will add a little oil in the pan.
53:50And until our oil is heated, we will add a little salt and a little salt.
53:58The oil is heated.
54:00We will add a little masala in the pan.
54:03We will add a little ginger-garlic paste.
54:06And we will give them a good cracker.
54:09In today's market, if you are looking for truly authentic Punjabi samosa sheets,
54:15then the sweet brand will deliver the real Punjabi taste and texture.
54:21For this reason, for authentic Punjabi samosa sheets,
54:24the sweet is the only trusted choice.
54:28Now our ginger-garlic is cooked well.
54:31We will add a little hot masala with coriander powder.
54:34We will add a little butter.
54:38We will add a little water to the spices in the pan.
54:42And the butter will also be cooked well.
54:46Now we will add a little salt and a little garlic.
54:51Our spices and butter are cooked well.
54:54Now we will add a little oil in the pan.
54:56We will add a little oil in the pan.
54:58We will mix it well.
55:01We will mix it well.
55:02Now our masala is ready.
55:04We will crush it in the pan.
55:09We will add a little pepper.
55:10And we will incorporate it well.
55:11And we will keep it well.
55:16We will keep it well.
55:19We will mix it well.
55:26Now we can fry the Punjabi samosas.
55:28Let's fry the Punjabi samosas.
55:35When we fry the Punjabi samosas.
55:36What a beautiful taste of our Punjabi samosas!
55:41and make it ready.
55:47Now, you also make your favorite
55:50Aloo Punjabi Samosa.
55:52And with your family, enjoy it with
55:54a perfectly flaky samosa with sweets.
56:01Give your food at home, please.
56:03Please.
56:10Now, we are also getting to know
56:11how difficult they are without them.
56:19This is Vikram's small son.
56:22Anvi.
56:22His fingers have...
56:32Do you like chocolate?
56:33No, I like a healthy food.
56:35It looks good.
56:36Yeah.
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