- 21 hours ago
MasterChef India - Season 9 - Episode 25: Cook-Along Elimination Challenge
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00:09Welcome to MasterChef India, co-presented by Veeba Mayo Ketchup and Sauces, co-powered
00:14by IKEA, Fortune Chakki Fresh Aata, Partner Kohler, Cat Salsa Spices, Vijay Sales and
00:19Switz Frozen Snacks.
00:21MasterChef's World Class Pantry, Veeba's Special Zone, Veeba's wide range of super
00:26tasty ketchups, variety of creamy mayonnaise, dressings, sauces, spreads or walk-talk
00:31instant noodles and Chinese sauces, because the role of the work is Veeba.
00:36And in IKEA Zone, you will get all the beautiful plates and bowls, and here you will get cast
00:42iron pans, premium non-stick cookware, stainless steel cookers and kardai.
00:47You will get Fortune Chakki Fresh Aata, Suji, Maida, Fortune soybean oil, Fortune mustard oil
00:53and also a lot of other things. And to give your cooking stations a bold and luxurious look,
00:59you will get a multi-purpose, spacious and durable sinks, and with touchless technology and
01:04multi-spray options innovative faucets.
01:09With the catch salts and spices racks, you will get all the food, with the wide range of catch
01:14sauce, a variety of catch sprinklers and pink rock salt.
01:19And you will power your kitchen's electronic appliances, Vijay Sales.
01:23In Vijay Sales, you will get durable refrigerators, mixer grinders, quality air fryers, hand blenders
01:29and also a lot of things.
01:32In the ready to cook frozen snack section, you will get quality samosa sheets, spring roll
01:37sheets, delicious puff paratha, puff pastry sheets, crispy threads, tasty kunafa dough and also a lot of
01:46shrising Навins.
01:48Today, you have searched our best adventures, pressure test threats, and jewelry ofNET's
01:59coworkers. But in
02:01this season, it's the first time you went to see a professional chef which arrived
02:09ordinary
02:10extraordinary
02:11extraordinary
02:12has been
02:14made of
02:15who started
02:16the master chef
02:17of the AC kitchen
02:18and today
02:19who have made recipes
02:20all the people
02:21and the world
02:22of the world
02:24and the people
02:26if they talk about
02:26their achievements
02:27so
02:28Chef Vikas
02:28after Kans
02:30the red carpet
02:30is the second chef
02:34on the internet
02:35and social media
02:36on the internet
02:36and on the social media
02:36and on the internet
02:37and on the social media
02:38and on the social media
02:39millions of views
02:40come from the whole world
02:41please welcome
02:43the founder of
02:45YFL
02:46Your Food Lab
02:48the young
02:50the dynamic
02:51Chef Sanjot Kheer
02:53Chef Sanjot Kheer
03:07Thank you so much
03:11Thank you so much
03:37Thank you so much
03:45Thank you so much
04:04Thank you so much
04:07Thank you so much
04:10Thank you so much
04:25Thank you so much
04:40Thank you so much
04:42Today, he will only cook only one cook.
04:49He will only cook only one cook.
04:50He will only cook only one cook.
04:51He will only cook only one cook.
04:51He will always listen to me,
04:52Oh brother, what happened to me?
04:54It's a habit to cook with my mom.
04:57Now suddenly, I sent myself alone to make a cook.
05:00He feels very void in the Black Apron challenge.
05:02I feel very void.
05:04Give it to me.
05:11Jamuna ji, Dipali ji.
05:12Who will do cooking with you?
05:14Dipali ji, you will do cooking.
05:16Jamuna ji, take a step back.
05:19Yes, Sai Shri Chandana ji, who will do cooking with you?
05:22My daughter.
05:23Mama.
05:25You will not do cooking.
05:26Venu ji, go back.
05:28Get.
05:29Set.
05:29Cook along.
05:33Okay, the home cooks.
05:34Let's start the first element.
05:36Our dhai balla, which is an element.
05:39It's the first sub-element.
05:41It's inspired by a sponge.
05:44First of all, you have to preheat the oven.
05:47180 degrees Celsius.
05:50I saw the pan, the pan, or anything else.
05:53I saw the shape on the screen,
05:55because it was also on the screen.
06:00We'll take a scale.
06:02Get a mixing bowl.
06:0868 grams of oil.
06:13It's very important to measure.
06:15You must measure with a little bit.
06:17My mom's speed was going to cook.
06:20First, I came to her,
06:21and my mom gave it to me.
06:2368?
06:23Yeah.
06:27Mustard oil.
06:27You have to take normal oil.
06:3160 grams of caster sugar.
06:37Now, you have to take 122 grams of milk.
06:42You have to measure everything.
06:48And you have to cut it with this, which you have already added.
06:52Sometimes, I feel that if we go with this speed, I will lag back.
06:57We will mix well.
06:59The sugar needs to be mixed with wet ingredients.
07:08Once again, the chini dissolved.
07:11After that, you have to add 40 grams of milk.
07:1760 grams of milk.
07:1860 grams of milk.
07:1920 grams of milk.
07:21How much do you add?
07:22How much do you have to take?
07:2420 grams.
07:25As they are telling me, I'm doing it right.
07:27Because I don't want to make baking so bad.
07:30And if they don't forget it, this will be my car.
07:35Once again, your batter is ready.
07:37You have to make a base with foil.
07:42Okay?
07:46Now, you have to pour the batter.
07:50No.
07:51No.
07:51No.
07:52Cover it like that.
07:54Yes.
07:55Yes.
07:55Mom.
07:56I have a strength.
07:58Mom.
07:58Check it out.
07:59Check it out.
08:00Now, it's a lot of void feeling.
08:02After that, in the preheated oven, we will bake the sponge for 25 minutes.
08:09You have to set the timer for 25 minutes.
08:10You have to set the timer for 25 minutes.
08:15Okay.
08:16Next element, first of all, 2 tablespoon of kachampuli.
08:24Jaggery powder, 1 tablespoon.
08:261-foot teaspoon of Kashmiri Lal Mirch Powder.
08:34We have to add some water with a bit.
08:37This is a syrup.
08:59Can I taste this chef?
09:01I'm going to taste the chef's counter and I'm going to taste it.
09:04Because I have to understand that I have to go on the same line.
09:08So I tasted it. It was cut and sweet.
09:11I didn't taste it.
09:12So I used to add jaggery powder.
09:15I tasted it.
09:19How did I taste it?
09:21I was going to check.
09:22I was going to test it.
09:24I was going to be wrong.
09:25On the side, we will make another element simultaneously.
09:31Four tablespoons of cream cheese.
09:36And three tablespoons of hung curd.
09:39Three.
09:40Three.
09:41More.
09:42One fourth teaspoon of black salt.
09:45I don't have black salt.
09:47I have black salt.
09:48It's behind the maida.
09:49Behind the maida.
09:52We have to mix it.
09:56And strain it.
09:57So we get a creamy texture.
09:59Do it.
10:00Or go home.
10:01I don't want to go home.
10:03I don't want to go home.
10:03I don't want to make my dreams.
10:04And do it.
10:04I don't want to make my own shape.
10:06I don't want to make my own shape.
10:06It's the same way.
10:13We will add it in a piping bag.
10:15We will add this in the fridge.
10:21And we will put this in the fridge.
10:26It's sad.
10:28The challenge is very difficult.
10:30Because the flavor of the chef's and his hand's flavor
10:33can change anything.
10:35If anyone is a contestant,
10:36I have 100% confidence and confidence.
10:39I'm trying to practice this with God.
10:41We take the prince out.
10:42I'm trying to make the prince out.
10:43It's good, it's good.
10:45And it will give me the opportunity.
10:48We made the chutney.
10:50It's a little cold.
10:51We will add this in a piping bag.
10:55I'm going to put a spatula.
10:57I'll put a little water in the pot.
10:59We put the chutney in the piping bag.
11:01We have to use it in the plating.
11:05I have to put it in the fridge.
11:07I have to put it in the side.
11:09I have to put it in the side.
11:12In this jar,
11:133 harimirs.
11:14In this jar,
11:14In this jar,
11:15a small handful.
11:1712
11:21And then,
11:231 fourth teaspoon of black salt.
11:251 fourth teaspoon of black salt.
11:261 fourth teaspoon of dhunejire powder.
11:281 cup of saphed namak.
11:291 cup of saphed.
11:451 cup of saphed.
11:504 tablespoons of dark salt.
11:531 cup of saphed.
11:54And then,
11:541 cup of saphed.
11:59You can see that the color of the chutney should be a bright green color.
12:05The flavors should be a little dark.
12:09It should be a sand texture.
12:13You can check the consistency.
12:18The next element of home-cooks is very important.
12:23Follow your attention.
12:24If your element is not made from right, then the dish will not be made.
12:30Look at that.
12:31You have to take the same.
12:32Now you have to take the same 50 grams of beef.
12:3515 grams of beef.
12:3655 grams of beef.
12:37Intelligent, mom.
12:38Chandana, she has a instruction of the same size.
12:41She is confused.
12:42We are also confused.
12:44What are you saying?
12:45She is not getting confused.
12:46How long have you been using?
12:48It's been.
12:49It's been.
12:50It's been.
12:52It's been.
12:52It's not.
12:56It's been.
13:02It's been.
13:02It's been.
13:03It's been.
13:03It's been.
13:03It's been.
13:04It's been.
13:04You have to add this beef in a jar in mixer grinding.
13:10We will add an ice cube.
13:13I'm scared.
13:14The beef is warm.
13:15Now we are going to go cold.
13:16What will we make with beef and ice?
13:19Can you guess what we are making?
13:21Mankum?
13:21Gever, geever, geever.
13:23Gever.
13:23My guess right.
13:28What?
13:29But we made something else.
13:32What?
13:37You can see that the water needs to be different, the water needs to be different, and the milk needs
13:43to be added.
13:44Otherwise, our batter will not be made right.
13:46I am from Rajasthan, but I have never made such an ordinary way.
13:53The measurement of their giver and what they wanted to do, was very new for me.
13:59We have 4 elements of our dhai-balle.
14:02Our kachampuli, chutney, our hari-chutney, our dhai and cream cheese mixture.
14:10Then you have to take 135 grams of meat.
14:15And add 8 grams of basins in this.
14:19And you have to put the mixer in the pulse mode.
14:23Look, this has become a crumble.
14:26This has become a crumble.
14:27Now, we will add 600 grams of water.
14:31Chilled water.
14:33When you add the whole water, you will add 1 teaspoon of nembu.
14:38You will add 1 teaspoon of nembu.
14:43You can see that the batter is prepared for us.
14:46This should be seen in this way.
14:49This should not be split.
14:52Perfect.
14:53We will transfer the batter in a squeezy bottle.
14:58We will put it in the fridge to be chilled.
15:04All right, home cooks.
15:06The next element is for our ragda patties.
15:08We will take 2 white onions.
15:11And slice them.
15:14We have to take care of this.
15:17We have to take care of this.
15:21We have to take care of this.
15:21The frying pan is hot in the frying pan.
15:23We will add 1 tablespoon of vinegar.
15:29We will add a large pinch of salt.
15:33Large pinch of salt.
16:05Add 1 tablespoon of garlic.
16:14Mix of salt.
16:17Add 1 tablespoon of salt.
16:19Add 1 tablespoon of brown chili.
16:23Add 1 tablespoon of a cibe.
16:29Now we have to add a little water in the jar in the mixer grinder jar.
16:35I'm adding a little water here.
16:38I have to go with this.
16:48I'm checking this at this stage.
16:52If there's a binding, this is done.
16:54It's done with three tablespoons of hunkard.
16:59Hunkard, dala?
17:01Dala.
17:03I'm shaping our patties.
17:08We've made the mixture of 9 grams.
17:13I'm making 5 sections.
17:17I'm shaping this in a round.
17:18I'm shaping this in a bundle.
17:20I've made the patties round shape.
17:25Then I'm coating it with olive oil.
17:31Then the rest of it, we'll cut it with crumbs.
17:40Now I'm going to fry the patties.
17:44To 170 degrees, add the patties to the oil.
17:49You should be medium to high.
17:55Now we're going to make the patties.
17:59The chef has said to keep the mold.
18:02The chef has said to keep the mold.
18:04The oil and the oil should be together.
18:05The heat should be together.
18:07Then we can pour the patties to the patties.
18:11The beans are just the nuts.
18:13We can pour the patties.
18:14I've never had it.
18:14How do I see 190?
18:16If we put it in a mold, we put it in a mouth.
18:22And then we put it in a steel.
18:28I don't know what to say.
18:34I've never had to take it back.
18:36I don't know what to say.
18:38I'm making a fast-s panties.
18:43Let's mix the batter properly.
18:51Let's see how we have to do this.
18:53These are different because we have to create walls.
18:59If you don't have a temperature, you will not create walls.
19:03If you have to do this, the plating will be together.
19:05You have to add a batter for 25 times.
19:10This is such a detailed recipe! Oh my God!
19:14After this, you have to pour a warm-warm oil.
19:18It should be a perfect golden-brown color.
19:22It means that it is well-cooked.
19:25Once you have to achieve this color,
19:29you will remove the tongs from a rack.
19:36My giver is ready.
19:38I am transferring them to a rack.
19:42You can see how my giver's color came out.
19:46It should be exactly your giver's color.
19:50If you look at the edges,
19:53there is a wall formed.
19:55That wall is very important.
19:58You can stop.
19:59Stop.
20:00Stop.
20:00It's hot.
20:01It's hot.
20:03After putting it on, you can imagine.
20:07It's hot.
20:08It's hot.
20:08It's hot.
20:08It's hot.
20:12It's hot.
20:13It will need to do the tongs from a knife.
20:13Now, you will need to add from the tongs.
20:17You will need to clean the edges with a knife.
20:20with the help of the leaf.
20:34You have to do one pour.
20:36Why are you saying so long?
20:37Why are you doing three times?
20:39Yes, I am doing one more.
20:43You can see how these walls are intact.
20:52Please take care of the MasterChef contestants.
20:54Please take care of the MasterChef contestants.
20:56This is called perfection.
20:59It is not less than one color.
21:05It looks like a perfect haver, right?
21:07It looks like this.
21:09It is more important than the chef Kunal.
21:12We will show Kunal once again.
21:14You will see it.
21:15It is very important to create a deep depth.
21:19If it doesn't come in depth,
21:21then the whole dish will be flat.
21:23This will happen.
21:25And Kaina said, I have to do this.
21:28Because this is the main hero element.
21:30If the haver is not made,
21:32then what will I do?
21:35It will not make it.
21:36It will not make it.
21:37It will not make it.
21:39It will not make it.
21:39I am saying to use the tongs.
21:41Why are you not using it?
21:42You are not using it.
21:43The two haver that you have put on,
21:45they are not being made.
21:46They are not being made.
21:48This is also being made.
21:49Please do not waste time.
21:49I am not using it.
21:50Start with this.
21:51This haver will not be able to get you.
21:57It's so much.
21:59It's one drop, two drops.
22:02It's like it's a little bit.
22:04It's a little drop.
22:04It's a little drop.
22:05It's a little drop.
22:07It's like this.
22:07Let's do it.
22:08I'll sit and make it.
22:10I'll make it.
22:11Let's do it.
22:14Let's do it.
22:15Let's do it.
22:16It's a little drop.
22:18It's a little drop.
22:19If you ever make it,
22:22it should be more warm.
22:24There's water in the water.
22:25The water gets cold.
22:28Keep it medium hot.
22:31Then you start making it.
22:33This was your tip of the day.
22:37I'm putting it out.
22:38I'm putting it out.
22:41It's not making it out.
22:42It's not making it out.
22:43I'm building so much tension.
22:44I'm building.
22:47I'm controlling it.
22:48Come on.
22:49It's okay, Sai Shree.
22:50You will do it.
22:51Sai Shree.
22:52First of all,
22:53let's do it.
22:56Look at this battle.
22:57This battle is very bright.
23:01This is a different one.
23:03Sai is very strong.
23:05He won't believe this.
23:07Parvati is a part of Rajasthan.
23:08I don't want to make it.
23:10I don't understand this.
23:13Sharmini.
23:14Quickly, we'll open the mixi,
23:16then it will be re-wag.
23:23Beautiful is the word.
23:25Thank you, chef.
23:26Ta-ba!
23:27Kef Sanjot
23:29Let's see the Marshal's chef's perfection.
23:35Oh, shit!
23:36It's a little bit of a doubt that what I thought that it will never happen,
23:41that's already happened in a single goal.
23:43Now I have to concentrate on the other elements.
23:48Please, focus and continue. Okay?
23:56Chef Tanjot, how much time will you feel?
23:59Chef, just 20 minutes.
24:0020 minutes.
24:01Just 20 minutes.
24:04Let's go, in the last 20 minutes,
24:06all the Jodidars will do it together.
24:08We will help them,
24:10because they don't know anything about it.
24:11We are very confused.
24:13But no.
24:14They didn't have to play a game with us.
24:19I'll tell you one thing.
24:21No Jodidars will not be happy to come to their Jodidars.
24:28I'm happy to come,
24:29and then he started to come.
24:30He started to come.
24:31One guy is working,
24:32so that his rhythm was set.
24:34And I'm happy.
24:39First of all,
24:42the oven,
24:43again on 180 degrees Celsius,
24:453 heat, top and bottom.
24:48Sauce pan,
24:49100 ml water,
24:52coconut vinegar,
24:53100 ml coconut,
24:54vinegar,
24:56cashew,
24:573 ilaichi,
24:594 long,
25:00and a little soft.
25:02Soft.
25:03Soft this packet.
25:03I'm going to boil it.
25:05You need to boil it on the side.
25:06You have a dough.
25:08A round of dough.
25:11I'm rolling out the dough.
25:13I've almost rolled it.
25:15After that,
25:16you have to add a Jodidars.
25:18Yes, Jodidars.
25:33After that,
25:35we have to look at the shape.
25:37We have to look at the shape.
25:37If we do our work,
25:38or if I understand the partner,
25:39this is more confused.
25:41The pickling liquid has been made.
25:44We have to close it.
25:45We have to close it.
25:46We have to keep it on the sides.
25:48We have to keep it on the sides.
25:51We have to add 3 leaves.
25:54We have to add 3 leaves.
25:57If you have a crisp golden brown,
25:59you can remove it.
26:01You can check how the color is.
26:03It should be the color.
26:05It should be the color.
26:09Sauce pan,
26:112 tablespoon oil.
26:16Cherry tomatoes.
26:18I made a tomato chart.
26:20My mom put the oil in the middle.
26:22Myrchi,
26:23the ghania,
26:24and a little masala.
26:26I have to strain them.
26:28We have to add them in two sides.
26:30My mom put them in two sides.
26:31Then I have to mix them.
26:32I have to put them in the plating.
26:34Sweet potatoes.
26:37We have to cut the cutting for the rugna-pattis.
26:39We have done cutting for this.
26:40We will work on the same cutting here.
27:09I am going to do it quickly.
27:12I am going to do it with it.
27:14Immersion blender, beaker.
27:17We have a kokam agar.
27:20Kokam agar, sir.
27:25Add 150 ml of water.
27:28150 ml.
27:30And we will add a pinch of moshala.
27:33We will add it.
27:38Immersion blender, use it.
27:41We have to mix it with first.
27:47Our kokam form was also prepared.
27:51We have to take a mixing bowl.
27:53The sweet potato cooked in it.
27:55It will go.
27:56What?
27:57Sprouted chane.
27:59A little moody.
28:01It's a concept of bhel.
28:03It's a very new recipe.
28:06Cut the sweet potato and fry it.
28:10It's good.
28:11It's good.
28:13It's good.
28:13It's good.
28:16It's good.
28:17It's good.
28:17It's good.
28:19It's good.
28:20It's good.
28:20It's good.
28:21It's good.
28:21Homecooks, all my elements are finished.
28:24I am cleaning my counter so that we can prepare the plating.
28:28And I am ready to prepare my final dish.
28:32It's time for plating.
28:35Chef Sanjot's cook-along challenge was very tough.
28:39Luckily, I had a solid and stylish IKEA cookware.
28:43They supported me that I can produce the speed of Chef Sanjot's speed.
28:47I am getting better than I used to.
28:52It's good.
28:53First of all, we need to get carefully to utilize them.
28:58These are two big chefs.
29:00We are going to have dhyabala and a one with ragtas.
29:04We have made chutney, a bed we will be grafted.
29:34This is the moment of the truth
29:48Once your charts are ready, you will have a plate like this.
29:55There are 4 wooden blocks, these blocks you will need to make a place in the beach.
30:00First, the big chart, you will place it in the beach very carefully.
30:10We have to take the car, now we will have to do so much decoration.
30:14How do we do it? I have never seen it and never done it.
30:18But the shape is the same to the same.
30:22And your presentation should be seen in this way.
30:34What time did you do?
30:35Yes, Chef.
30:36How long did you do it?
30:37Yes, Chef.
30:38Almost there?
30:38Yes, Chef.
30:39Oh, wow.
30:40How did you get out of here finally?
30:41Yes, Chef.
30:42I got out of here, but it's bad for the counter.
30:43Yes, Chef.
30:49Harwati, your presentation is not complete.
30:53Just a little bit.
30:55Taste it.
30:55It's very good.
30:56The Jhaibala is looking mind-blowing.
30:58It's very good.
30:59Very nice.
31:01Renu Abhani Ji.
31:03Are you ready?
31:04Wow.
31:05Wow.
31:05Beautiful.
31:07The elevations are not too much, Sajud.
31:10Okay.
31:10It can be reduced a little bit.
31:13Be careful.
31:14Don't eat it.
31:15Because your presentation has already been done.
31:18The last three minutes.
31:19You have to take care of your presentation.
31:22Change it.
31:23Don't do it.
31:24It's very fragile.
31:25Be careful.
31:30Can you tell me anything?
31:32Don't do it.
31:40It's great.
31:42By the way you are walking here.
31:43Please go.
31:44Yes.
31:45From here you are, you are turning a little bit off.
31:51Here you have some bad for the road.
31:54What bad for the road?
31:55Oh!
31:55Oh!
31:55Dipali.
31:55Come on!
31:55Three.
31:57Be quiet.
31:57Be quiet.
31:59Be quiet.
32:00Be quiet.
32:00Be quiet.
32:01Be quiet.
32:02Be quiet.
32:03It's okay.
32:04I said, brother, how many times are you?
32:08I put three or four more, so what was going on?
32:10But then, it's not.
32:11I'm not going to run a game.
32:13Come on, MasterChef.
32:15Last one minute.
32:16Come on.
32:21Last 10 seconds.
32:23And you begin the countdown.
32:24Five.
32:29Four.
32:30Three.
32:32Two.
32:34One.
32:35Time is finished.
32:36Back is finished.
32:41I don't believe that I did a cook-along challenge today.
32:47It's also in black apron.
32:49It's also such a big shift.
32:50I had confidence that I followed the instructions.
32:55It's the same thing.
32:56It's the same thing.
32:56It's the same thing.
32:57It's the same thing.
32:58It's the same thing.
33:00It's the same thing.
33:20MasterChef's first cook-along challenge with Chef Sanjot Keef.
33:25It's the same thing.
33:27I'm going to start cooking.
33:27It's the same thing.
33:46I'm going to start cooking with Chef Sanjot Keef.
34:24Let's start with you.
34:25It's a lack of finesse.
34:26But given that it was still there,
34:29it had been ketchup up enough.
34:49Your mom has a very lucky charm.
34:52She doesn't have a giver.
34:54The moment she came to your counter,
34:57beautiful giver.
34:59Thank you, Shri.
35:00This is a Bengali-inspired giver.
35:04I think it's so amazing.
35:06Thank you, Shri.
35:07It's taking me to the back streets of Kolkata.
35:09Beautiful balance of taste.
35:11Your observation is very good.
35:13You have that in here.
35:17Congratulations.
35:19I would like to tell you something,
35:20I'm Saishri.
35:21Today, we have cooked food with us.
35:23You will come from the MasterChef kitchen.
35:26You will come to my kitchen
35:27and we will cook food with us.
35:29Very nice.
35:30Wow.
35:31Thank you so much, Chef.
35:34This means a lot.
35:59Congratulations.
36:01Congratulations.
36:04Thank you, Shri.
36:08Parvati Ji, Hemang.
36:09You can take your dish.
36:18Amazing.
36:18Nail Singh.
36:19The chef has presented Ghever, and I thought I made this challenge for both of you.
36:23We come from India where Ghever invented Ghever.
36:28Now, you have a lot of struggle in this challenge, right?
36:31In your Ghever, there is no wall in any Ghever.
36:36Are you seeing it?
36:37Flat Ghever.
36:50Hits and misses in this dish.
36:52If your frying is on the level of the flavor,
36:56then this was a very good dish.
37:00Okay? Thank you.
37:04Venu Avni ji, what is this dish in the freezer?
37:09Avni ji, this is not Ghever.
37:11This is a Ghever.
37:32The sponge is very airy.
37:35It is very soft.
37:36And according to me, this is the best sponge of Dahi Balle.
37:41Great effort.
37:42Good effort. Thank you.
37:45Dipali ji, Jamuna ji, please, let us take a dish.
37:57Look, if I compare the look,
38:00it's very good plating.
38:02And you have to give a hand, Dipali ji.
38:04You put the dough together and together.
38:07It was a great show when you put the dough together.
38:26You put the dough together.
38:27You put the dough together,
38:29enter in theoding air.
38:31You put the dough together.
38:33The dough is done here daily.
38:35The dough is set up in glitter,
38:35so you cut drauf babysit.
38:38You put the dough together.
38:38You put the dough together with a dough.
38:39It's a perfectly fine way.
38:40For all of your dough.
38:40But, no flavor in it, there is no flavor in it.
38:46Let's go, thank you so much.
38:52We've said, and this is our belief, that this is not a man, this is the second chance of life.
39:01Where the price is new from, where the conditions change from.
39:07And I want you to get a person from such a person.
39:11Who is living and living and living and living and living.
39:14Absolutely.
39:23Please, welcome to our audition superstar, Chef Ratna Tamanka.
40:07Chef Ratna Tamanka.
40:08You've come to MasterChef's auditions.
40:11Yes.
40:11You've prepared the dish, the noodles, you've prepared the dish.
40:15Yes, yes.
40:16You've cut the vegetables and tossed the wok.
40:20It's like a professional chef.
40:21You've prepared the dish.
40:25You've prepared the dish.
40:31You've prepared the dish.
40:45Yes.
40:47What happens when you come here?
40:48What happens when you come here?
40:50MasterChef's a master's experience.
40:53That's what will happen when you come here.
40:53So, thank you very much.
40:54Thank you very much.
40:54No, no.
40:55Thank you very much for coming here.
40:56Thank you very much for coming here.
41:01Thank you very much for coming here.
41:33My ring is on your side, I am your ring because that day you have given me a great goal
41:38of life.
41:40So I can't remove that ring, but this will become your kitchen studio.
41:45This will become your home.
41:46Thank you very much.
42:03Thank you very much.
42:04Thank you very much.
42:05What do I say? Sorry.
42:15Sorry guys.
42:17Now it will be better.
42:19So, I want to say that I want to say that Master Shiba in India.
42:24I want to say that I want to say that.
42:32There is another surprise for you.
42:34Your millions of crores of well-wishers have sent us a lot of messages.
42:40Yes sir.
42:40And there is one from them that you want to get personally from you and bring something to you.
42:47Let's see.
42:50Thank you sir.
42:52Thank you sir.
42:52My name is Prashanth and I am from Enali Foundation.
42:56We have seen the MasterChef's audition for Ratna Tamang Ji.
43:08We have seen the MasterChef's audition for a while.
43:10I want to say that first, I want to say that I want to make a surprise.
43:14I want to make a surprise.
43:14Thank you sir.
43:17So, that is the prosthetic hand.
43:20This is an actual working hand.
43:21That is the prosthetic hand.
43:23This is the working hand.
43:24And it runs it.
43:26And especially we have made some changes in their hands.
43:29so that they can use it.
43:31This is an electronic hand.
43:45Thank you very much.
43:47This is for us to give the opportunity,
43:49because we have reached this hand for 15,000 people
43:52until free,
43:54but there are more people who have this hand
43:56that you need.
43:57And because of this platform,
43:59you will know what the foundation is doing.
44:28Bye-bye,
44:29we will see you later.
44:33No, not only.
44:35No, no, no.
44:36No, no.
44:36No, no.
44:36No, no, no.
44:37No, no, no.
44:37No, no, no.
44:53Thank you so much, Chef.
44:55Thank you so much, Chef.
44:56All the very best, Sanjot.
44:57Thank you very much for coming to you.
44:58Thank you so much.
45:02It was a fantastic challenge.
45:16All the best.
45:20We have started with four groups.
45:23There are three groups.
45:25That means,
45:26Himang Parvati Ji,
45:28Dipali Jamna Ji
45:29and Avni Venu Ji.
45:31There will only be one group of three groups.
45:38Now we have to know who the group is.
45:45First of all, we will talk about
45:46Avni and Venu Ji.
45:48If I am in your place,
45:50then I will not use this group.
45:57Because you are safe.
46:00You are safe.
46:01You are safe.
46:02You are safe.
46:03You are safe.
46:05You are safe.
46:07You are safe.
46:08You are safe.
46:11You are safe.
46:22You are safe.
46:28And you are safe.
46:35But you are safe.
46:35Which is not safe.
46:36Which is not safe.
46:36Because you are safe.
46:36You are safe.
46:56And your streets are safe.
46:58My brother, the story is now started.
47:02You can't go down now.
47:08Today, your journey is finished in MasterChef Kitchen.
47:13But, after this door, your food journey is now started.
47:19We wish you both all the very best.
47:31Today's challenge is Chef Amninder Sandhu.
47:37Today, without gas and without water,
47:40you have to make a MasterChef-level dish.
47:47The time is for meeting someone.
47:50Stop cooking.
47:53Please put your hands together for the legend.
47:56Chef Subir Saran.
47:58Today's challenge I will not tell you.
48:01I will show you that.
48:07You can take your soup.
48:09This will not be a taste.
48:17Who has made this?
48:19What is this?
48:20Come here.
48:31What does the best?
48:32What is this?
48:34What is this?
48:34I'll be a taste.
48:35I'll be a taste.
48:352,500.
48:36How are you doing?
48:36Yes.
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