[Narrator] 'Gaurav!'
'The world has seen this celebrity cook'
'playing many characters,'
'from husband to son.'
'But MasterChef brought out his real character.'
[tense music playing]
'Your forte is daily soaps where they have a lot of retakes.'
'You won't get a single retake here.'
- 'You finished your dish well before the others. - Yes, Chef.'
'What do we call it? Confidence or overconfidence?'
[tense music playing]
'This Baba ghanoush is uneatable.'
'Gaurav, your plate is overcrowded.'
'There are too many colours, such clutter.'
'Your plate is overpopulated.'
'I can't seem to look at one thing.'
[solemn music playing]
'No need to put it all on a single plate.'
'Everything has a time,'
'and you'll realise when the time for a certain thing comes.'
- 'Okay. - Okay?'
'I'll do that.'
[solemn music playing]
My MasterChef journey has been quite similar to that of my career.
'I had a hard time there when I started.'
It was different at the start here as well.
It was a new place, I wasn't from here.
I wasn't in my comfort zone.
[gripping music playing]
'These parathas are made in Punjab.'
- 'It has kidney beans. - Hmm.'
'You also have salad...'
'It's plain to see it is Mexican.'
'We can't make it because we both want to come.'
'I won't let this dish go.'
'I've made a good dish and I'm confident about it.'
'Don't judge a book by the cover.'
- 'Whoa!' - [applause]
'Seven crore rupees!'
'Come here.'
'Oh, my!'
'Well done.'
Gaurav, in the first episode,
'I couldn't eat your dish and had to spit it out in a napkin.'
'I told you it was uneatable.'
'Today's dish is unbeatable.'
'Thank you.'
'Gaurav, in the last tasting,'
'I picked up the spoon...
- 'Yes. - But didn't drop it.'
- 'Whoa! - This time, my friend...'
- [cheering] - [spoon clanking]
'Delicious.'
- 'Thank you. - Too good.'
'Thank you so much.'
'Gaurav!'
'For someone who can't taste his own chicken,'
'this is the best chicken I've had in MasterChef until now.'
'What!'
[applause]
'Great.'
'Oh, boy!'
'Do you read this name?'
'They added to my glory by saying that.'
'This is your finest dish in this kitchen till now.'
[applause]
'Stubborn Gaurav.'
'That is your name now.'
'Gaurav, speak as much as you want,'
'but today, your dish is speaking volumes!'
- 'Correct! - Whoa.'
[applause]
- 'Way to go. - [whooping]
- 'Keep the applause coming. - Gaurav!'
'I have one heart, how many times will you win it?'
[music playing]
'The first time in my life.'
'Before tasting.'
[spoon clanking]
'Thank you, Chef. Thank you.'
[spoon clanking]
'Oh, God!'
- 'I'm leaving. You guys carry on. - Thank you!'
'If this dish doesn't get this knife,'
'it'll be completely unfair, Gaurav.'
'You've won my heart too.'
'You have blown me away, Gaurav.'
'Your dish will be remembered in every season.'
- 'I guarantee you. - Thank you, Chef.'
'It's a big honour. Thank you.'
[applause]
'India's first Celebrity MasterChef...'
[suspenseful music playing]
'Gaurav!' [unanimously]
[all whooping]
[whooping]
'Gaurav!'
- 'Whoa!' - [whooping]
- 'Hurrah!'
Hello, everybody. Welcome to MasterClass.
In today's MasterClass,
I'll be teaching you some great dishes.
You're going to love it.
- Wow! - Wow, excited.
A new Chef Khanna is in town after Celebrity MasterChef wrapped up.
- Who? - Oh!
The others understood, but, you, Nikki!
[laughter]
There's a new chef in the market Gaurav Khanna.
- Wow. - Oh, wow.
Chef Vikas is busy.
- He's a big chef. - Yes.
So, I'll be handling things here.
[laughter]
All right. So, our first MasterClass will be double the fun.
The reason is not only do we have
Celebrity MasterChef's celebrity cooks,
but today, we also have
a few contestants from the previous seasons.
We have Suvarna and Priyanka from Season 7
along with Prachi from Season 8.
Greetings. How are you all?
- Very well. - Welcome again.
Thank you.
How does it feel to be back?
- Amazing. - It feels great.
When I was here earlier, I'd be anxious all the time.
I feel relaxed for the first time on this set...
- Hey! - For a change!
- To be honest, I'm in love with this kitchen. - [soft chuckle]
I barely enter the kitchen,
but here, you have this counter, hob,
wash basin and an oven below.
- I can't seem to detach myself. - Yes.
Speaking of detachment,
you must have gotten attached in your respective seasons too.
So, Suvarna, please tell us
what you think of the first season of Celebrity MasterChef.
Amazing! It's enjoyable.
It's quite entertaining.
And you're not a home cook,
but the way you struggled
and how focused you were during cooking
was great to watch.
Especially Nikita...
- Just as I was the thecha queen of Season 7... - Hmm.
Nikki is the thecha queen of Celebrity MasterChef.
It was great to witness her too.
She's taking my legacy forward.
Very nice. On that note, a big round of applause for me.
I'm going to be a home cook!
Nikki, I have a feeling my wife is going to drag me
to the kitchen and force me to cook.
- Do you know what I tell her when I go home? - Yes?
"Farah criticised my cooking."
"I couldn't make anything."
Farah is not here right now, so don't tell her.
Okay. Moving on to our next contestant.
So, ma'am, tell us.
What is your take on this season of Celebrity MasterChef?
And please, say good things!
[laughter]
Gaurav, I've always seen you as an actor on TV.
My mom and I are huge fans of Anuj Kapadia.
[laughter]
But when I saw not just you,
but all the celebrities on Celebrity MasterChef,
I was convinced that celebrities can cook too
- and that too, very well. - Yes.
Thank you so much.
Thank you so much, Prachi, for the praises
but let me tell you a secret.
Everyone thought that celebrities
- could only cook up stories. - Yes.
But after coming on this show,
through our passion and self-belief, we proved that we can also cook.
So, thank you because you've inspired us a lot
- from the earlier seasons. Thank you. - Thank you.
Thank you, Gaurav.
How are you? Well?
- Very well? - [chuckles]
I'm great and...
I was the dessert queen in Season 7.
And I'm so happy that you can make such amazing desserts.
Especially that dish you'd made
Nolen Gur Sandesh, Pepper Crisp And Mango Shrikhand.
My family and I were so happy to see Nolen Gur Sandesh!
You made the whole Bengali community proud.
- Thank you so much. - You gave so much importance
to that ingredient.
We saw such an amazing growth.
My mom said,
"Hey! Isn't he that actor? Look at him cook."
I said, "Yes!"
Everyone was shocked.
- It was fun to watch your season. - True.
Not only was your cooking marvellous,
- but the entertainment was brilliant too. - Yes.
It was MasterChef at dinner always!
Do you hear that, Sony?
[laughter]
You guys showered praises. For that, thank you so much.
I am on cloud nine.
So, I want to begin with the MasterClass.
- Let's start without further ado. - Okay.
Gaurav! Look behind you.
- Turn around! - What for?
- Look at me. I'm teaching you. - Look.
- [screams] - After this season, I've stopped looking back.
- Sorry. - Turn.
Now, I'll look ahead
- and ahead... - [screams]
[laughter]
[applause]
He got a chance which he will not forgo.
Many Khannas came before me and many will come after me.
- And I'm proud of it. - Thank you, sir.
- But the OG Khanna... - OG Khanna.
- Yes. - Lovely.
- I was telling them about you. - Wonderful.
Actually, I've got a new role of a chef.
I've to play a hot, happening bachelor chef.
I was just trying to emulate somebody.
Wasn't I doing that?
- Tell him what I was doing. - Yes.
- Please sit. - Thank you, sir. Thank you so much.
I was joking. I'm a student myself.
- I'm not conducting any MasterClass. - [laughter]
Welcome back, home cooks.
I missed you a lot.
We missed you too, Chef.
- Let's begin today's MasterClass. - Absolutely.
Gaurav, please come. Let's begin the MasterClass.
- I told you! - [applause]
- I'm here, Chef. Yes. - You're my sous chef for today.
What should we make?
Hang on a minute.
You won't make a dish of your choice.
Today, we have a twist for you.
And an amazing challenge.
- Challenge. - What? What? What?
- [laughter] - A twist!
Because you've given us numerous twists all season.
- Us too. - And put us in a spot always.
- Okay, we're ready. - We're ready.
What's the challenge?
[clapping]
- What! - Magic!
What!
[laughter]
When did they put it here?
Careful, Chef.
The home cooks might be avenging the twists and troubles.
Are you ready or not?
I'm ready, but you...
Open carefully, Chef.
[laughter]
[Nikki gasps]
- Oh my God! - My God!
In Punjabi, this is called 'bheen'.
- In Kashmir, we call it 'nadru'. - 'Nadru.'
Lotus stem.
- Wow! - Wow.
I believe this is one of the most beautiful
- and artistic forms of nature. - True.
It's also very high in water content and fibre.
It's an amazing vegetable.
It is nature's gift to us. Thank you.
This isn't a challenge to me, but an opportunity
to cook this in a new form.
While making Bungalow's first draft of the menu,
I thought this would keep my memory of visiting Srinagar alive.
I ought to make something new to keep the memory alive.
On my way back from Srinagar,
we came via Jammu.
It was Jammu's kidney beans and lotus stem from Srinagar.
I thought of combining them.
So, we created a dish called Kiss Of Kashmir.
- Kiss Of Kashmir. - Oh, wow.
Chef, I wish to share one thing.
This dish of Chef Vikas
is his restaurant Bungalow's most famous dish.
- Wow. - Kiss Of Kashmir.
We're so lucky
- because Chef is teaching us the best dish on his menu. - Yes.
- Thank you so much, Chef. Thank you. - My pleasure.
- Thank you. - Excited to learn it.
The lotus stems available in India
are very thin.
We've to cut them, clean them
and cook them in a pressure cooker as they're extremely hard.
This is the same thing, lotus stem,
but this is from Thailand.
- It is perfect for this recipe. - Okay.
- Shall we begin? - Yes, Chef.
Come on.
Today, we'll celebrate the kidney beans of Jammu
and the lotus stem of Kashmir.
[applause]
- Ooh! - Oh, wow.
Start.
- Oh! - Beautiful.
Wow!
It's important to slice it thinly,
but first, we'll peel it.
As you can see, the peeling is very minimal.
- We've heated the water. - Yes.
- Gaurav, add four spoons of vinegar to it. - Okay.
It's two cups of water.
Gaurav will add four spoons of vinegar to it.
Along with that, we'll also add whole spices.
[music playing]
Salt, sugar...
We're making brine.
Brine means we will add vinegar, water,
spices, black pepper and salt in this.
Okay.
- Did you add the vinegar? - Yes.
- Salt too? - Yes.
He's a good sous chef.
Thank you.
One flavour that works wonders for this recipe is star anise.
- Oh, wow. - Yes.
Because we're inspired by Kashmir,
- we'll also add whole fennel seeds. - Yes.
We call these invisible flavours.
- Right. - Invisible flavours.
- Invisible flavours will not come in the mouth... - Okay.
- But they will seep inside the lotus stem. - Hmm.
- Giving it a subtle layer which is very mild. - Yes.
Which won't be very visible.
It won't be interfering with what we're trying to make.
Now begins the real test.
- The chef is chopping it finely. - Yes.
Amazing.
- We'll make a sandwich with this. - Wow.
This goes in the brine.
If you want,
you can add a little black pepper.
Hmm.
Chef, as you mentioned, brining infuses the flavours
- and they remain invisible. - Absolutely.
Can this be done for every vegetable or...
Yes, because what happens is when you...
For instance, when we cook in our restaurant,
we want to make people feel
- they are tasting something more... - Right.
But they can't see it.
Okay.
We always want to add those elements.
Along with brining, we will pickle it.
We will let this sit for one week.
It will be stored in jars like a brine for a week.
When you use this to make a sandwich
with a patty of kidney beans in the middle,
that is where the magic happens.
- Every layer is different. - Wow.
This has extreme sourness
which will become subtle
as this is going to wash away.
Okay.
You don't need to cook this a lot.
We'll bring it to a boil once and let it cool.
The first step is done.
Now, we will make...
You make kidney beans patty at home, it's very common.
We'll cook the kidney beans in spices
and then mash them.
- Simple? - Yes.
- We'll add some dry mango powder to it. - Wow.
And for the spiciness...
- Thecha. - We'll take revenge.
[laughter]
So, with the heat,
the flavours will penetrate into the lotus stem.
If you want to make it stronger,
you can add a few cloves of mashed garlic.
- Wow. - Okay.
You could also add ginger.
Another flavour that goes well with this is galangal.
Galangal is amazing with this.
You will chop the onions finely.
The reason is, when you make a patty,
you don't want anything else to overpower except the kidney beans.
- We won't perfectly mash the beans. - Okay.
So, the caramelised onion is going to add the sweetness.
The more patience and love we cook the food with,
the tastier it gets.
To enhance the flavour,
I'm going to add a little Kachi Ghani Mustard Oil
We'll be adding fennel twice.
Once, whole fennel seeds for texture,
and then, ground fennel for flavour.
Along with it, we'll add onions, garlic and ginger.
We won't add turmeric.
We will add loads of red chilli.
- Oh! - [laughter]
A little dry ginger powder.
We'll add a lot of dry mango powder
because you need it to be tangy and sour.
This will be served as an appetiser.
- Yes. - Okay.
The onion and spices are ready.
Now, we'll add salt...
- To taste. - Yes.
Then add the boiled kidney beans.
I have a question.
You add a lot of layers of flavours to every dish generally.
What is the reason behind this?
I used to work in France.
It was in 2008.
A chef told me
- that Indians are not chefs. - Right.
They make similar food.
So, we don't consider you chefs.
That...
There are many Indian chefs who have made a name
for themselves globally.
I felt we should reimagine these traditional dishes
in a contemporary style to connect with a new audience.
We should make our food more appealing to kids.
I think that was a very big changing point in my thought process.
Wow!
Chef, my dream is to be able to dine in your restaurant, Bungalow.
It's one of the things.
It's on my bucket list to experience a meal at Bungalow.
- A lot of them ask me why I won't expand globally. - Hmm!
I treat every restaurant I run
as a form of devotion.
I take this as my tribute to the country.
For that, it is important
that the moment people walk in, they should feel
that it has a soul.
- It's not a business, it's not a shop. - True.
It has something that we can't find anywhere.
In order to transcend that emotion,
you have to make sure that your food also speaks the same language,
your vision speaks the same language.
And may I tell you something?
When you try to get a reservation at Bungalow
but don't get one for the same day
- because it's the number one restaurant in the world. - Right!
- Exactly! - But...
We're lucky today as the chef is present to cook
one of their favourite dishes from the menu.
We will get to taste it.
- We are so lucky. - We should applaud him for this.
Thank you so much.
Look at this.
Keep in mind that to make a sandwich,
- the thickness from both sides... - Yes, Chef.
- It has to be the same. - The same.
This is very important.
The rajma mixture is ready.
- Look! We brined the lotus stem well. - Yes.
- We drained the excess moisture from them. - Yes.
- Oh! - Now you can see that they're totally dry.
I will show you an important technique to fry them.
We will drench them
- in cornstarch. - Okay.
- This is a simple batter.
We begin by adding refined flour, gram flour and cornstarch
into the mixture.
Chef, is it in equal ratios or...
The ratio I follow is
three times the amount of flour,
one part gram flour and one part cornstarch.
- The flavour of gram flour is quite intense. - Okay. Right!
- When you add gram flour, it is not too crispy. - Yes.
- But cornstarch makes it very crispy. - It becomes soggy.
Let's mix them.
I'm putting a bit of carom seeds in this.
For that little bite.
And some salt.
- See, we are seasoning everything differently. - Absolutely.
- This batter is thin. - Thin.
Our batter is ready.
Now, we will make our sandwich.
For the sandwich,
we will take a piece of lotus stem
and add the rajma mixture on top.
Okay!
We must do one thing before frying,
cut it a little from one side.
Something like this.
- This is important. You will it see later. - Okay!
The sandwich is ready.
Now comes the important technique, to drench this.
It has a lot of moisture.
- If you look at the lotus stem, it holds a lot of water. - Moisture.
The reason we dry it
- is so that the batter sticks more evenly when coated. - Correct.
And secondly, it will make it crispy.
Wow!
What would have happened if we had used
gram flour to make a thick batter?
- It would have puffed up. - The colour would've changed.
- It would have puffed up and become soggy. - It'd cover up.
- It would've covered it. - And you couldn't see what it is.
- Your hero ingredient should be seen. - We wanted
- to enhance its beauty. That was our main purpose. - Yes.
[oil bubbling]
- Oh wow! - Wow!
Beautiful!
It is a lotus stem fritter.
But it is not.
Something new.
To go with it, we will make Muj Chetin.
Muj Chetin
- is radish and curd raita or chutney. - Wow!
You can call it whatever you want,
but this is one of the best dishes I've had as a condiment in Kashmir.
Come on!
Start! This is hung yogurt.
Generally, it is like a chutney or raita.
The radish is grated.
We finely chopped the radish.
We are making the base chutney inspired by it.
We will add some lemon juice.
Chopped radish.
[pleasant music playing]
Salt. And that's it.
- You don't need anything else. - Is that all?
Some use walnuts too.
It is optional. I like to keep my dishes nut-free.
[pleasant music playing]
Muj Chetin is ready.
I made a chilli oil with kashmiri chillies and oil.
Now, it's time to add more condiments and freshness.
- What is this? - Turnip?
- It's turnip. - It's also called 'Shalgam'.
Kohlrabi.
Kohlrabi! Yeah!
In Punjabi, it's called 'Ganth Gobi'.
[music playing]
Give it to me.
Let's start the plating.
- Yes, Chef. - Yes.
Radish and curd chutney.
- Wow! - That will be the base.
Then we will use chilli oil.
Because we want a line outside curd.
[music playing]
It is important
- to place our main element. - Yes.
It is important because we will build around it.
- Okay! - Remember, we trimmed it.
- Yeah! To make it stand. - We trimmed it for this.
For the garnish,
- we prepared a relish-style dish with kohlrabi. - Yes.
Because we didn't cook it.
It was fresh.
Many people will wonder why use white on white.
A surprise element.
Its texture resembles that of a radish, but it isn't radish.
[music playing]
We cut the beets into small pieces
and added them to the brine.
Oh! To add colour and...
- To transform the overall experience. - Nice.
[music playing]
We are using mustard oil,
so I thought it would be good
to show a different version of mustard.
So, we boiled yellow mustard
in freshwater five times.
Wow!
After that, we combined it with vinegar, sugar, and salt.
Why did you boil it five times, Chef?
- Does it take time to boil? - No, to remove the bitterness.
- It is bitter. So... - Bitterness.
And we finally add a little bit of greens to this.
We will put
very little curd on top.
[music playing]
- Oh! - Oh, wow!
Nice.
Nice! Fantastic.
So, this is to all you beautiful ladies.
[applauding]
Come on, let's taste the dish.
Please come. All the ladies, please.
[music playing]
Hmm! My God!
- Wow! - Chef, the sauce has a roller coaster of flavours.
- Yeah! - One moment it's tangy, and the next,
you feel a gentle hint of spice.
Too good!
- Does anyone feel that way? - Chef, a spoon drop for you.
[spoons clank]
Amazing! Wonderful!
We missed this.
'To make Kiss of Kashmir,'
'start by slicing the lotus stem from the sides.'
'Then peel it thoroughly.'
'In a pan, prepare a brine by adding two cups of water,
'four tablespoons of vinegar, and a few whole spices.'
'Salt, sugar, star anise and fennel seeds.'
'After that, we'll thinly slice the lotus stem'
'and add it to our prepared brine,'
'along with a pinch of black pepper.'
'Bring the lotus stem to a boil'
'and in a separate pan, heat a little mustard oil.'
'Add fennel seeds, chopped onions, chopped garlic, red chilli powder,'
'dry mango powder, and a few spices.'
'Mix everything well,'
'and then add the boiled rajma to the mixture.'
'We'll set the lotus stem slices aside to dry.'
'Meanwhile, to prepare the batter,'
'we'll take refined flour, gram flour and cornstarch in a bowl'
'and add a little carom seeds and salt.'
'Then, we'll add some water to make a thin batter.'
'To make the sandwich,'
'take one slice of lotus stem'
'and place the rajma mixture on it.'
'Then, press another slice of lotus stem on top to seal it.'
'Just like a sandwich.'
'To remove excess moisture from the lotus stem,'
'we'll coat the prepared sandwich with cornstarch.'
'Then, in a pan with hot oil,'
'we'll deep-fry the sandwich we made well,'
'until it's crispy.'
'Once the lotus stem sandwich is ready,'
'we'll move on to making the Muj Chetin.'
'That is radish chutney.'
'To make this, we'll take hung yogurt and finely chopped radish'
'Add a little lime juice and salt,'
'then mix it well.'
' After that, we'll cut a kohlrabi into cubes.'
'For plating, we'll take a steel mould'
'and put the Muj Chetin on the plate.'
'Next, we'll pour some chilli oil.'
'Then, we'll place our lotus stem sandwich'
'on top of the Muj Chetin.'
'After that, we'll add the kohlrabi and beetroot cubes.'
'For garnish, you can use yellow mustard,'
'which we've boiled five times in freshwater.'
[music playing]
To all you beautiful ladies.
So, Chef, there are home cooks, celebrity chefs,
and then there's you, our dear chef, who is here.
So, let's have some fun.
We have a challenge.
Let's do it! Home Cooks Versus Celebrity Cooks.
- Oh my God! - And let's see who's the real champion!
Done!
- Let's do it! - Let's do it.
Let's do this.
Come on, guys. Let's go.
[music playing]
What should we do?
Chef, it's going to be Home Cooks Versus Celebrity Cooks.
There are many drinks placed here.
You have to spin the wheel and whatever number it lands on,
you have to taste that drink and tell us what it is.
Let's do it.
- Shall we? - Yes!
[upbeat music playing]
Four!
[upbeat music playing]
Beetroot!
- Beetroot. - She guessed it by smelling it.
Why did you add chilli to this?
Revenge!
That's why you made me drink it.
And it's the right answer.
And it is the right answer.
Next!
[music playing]
It's two.
- No! Oh! - Oh no!
- Reverse gravity. - What is it?
One!
- What is this? - Brilliant!
What is it?
- Gooseberry! - Right answer.
Nice!
[music playing]
Two!
[music playing]
Radish juice.
[laughing]
It is radish.
[laughing]
Next!
[music playing]
Five!
[laughing]
Is it bitter?
There is an earthy taste.
It has that taste.
It's hard to pinpoint exactly what gives it that taste.
- What is it? - Give him a clue, Nikki.
- What could it be? - Oh my God, he has the entire thing.
Is it celery?
- I don't know. - Is it bitter?
Nothing! I can have another glass. It was nice.
It has spinach.
- Yes! - Gaurav!
[music playing]
Prachi, who won?
Home cooks!
[applauding]
Gaurav, your team lost because of you.
- You'll have to pay a penalty. - Woah!
You have to make a dish for us that made your name stand out more.
Something which has become your signature.
Gaurav, from sous chef to the main chef.
And now we will celebrate Gaurav's creation,
'Festivals of India,'
which connects you with your home and your city.
Inspired by that, you made a Holi dish.
- Pista and... - Rose Ice Cream.
- Rose ice cream. - Wow!
Two amazing flavours coming together.
So, let's give a big round of applause to Gaurav Khanna.
- Go, Gaurav! - Thank you!
- Now, Gaurav will show us how he made that dish. - Yes.
- All yours. - Thank you.
- Come on! - I was joking about teaching you a dish.
Then Chef Vikas came here.
Now that he is not here, I will have to teach you.
So, without further ado, let's get started!
First, this is 150 ml of milk.
[music playing]
And to this
add 230 grams of fresh cream.
This is 60 grams of castor sugar.
10 grams of milk powder.
And the most important thing
is liquid glucose.
And this is 9 grams.
[music playing]
This is boiled.
Set it aside to cool down.
Because I am making two ice creams,
I will divide the ice cream base into two parts
so that I can give two different flavours.
Now, one flavour will be...
I've already ground pistachios.
[music playing]
This is fennel powder.
This is my next flavour which is rose.
This is rose syrup.
- And this is rose water. - Yes.
We will add some of this.
[music playing]
Mom, if you are watching,
your son is making ice cream for the second time.
There are renowned people here to watch me make it.
Please!
- Not just your mom, but we are all proud of you. - Yes.
I can't see your feet, Mom!
[laughing]
We will keep it aside to cool down.
We will churn it once it cools down.
Everything is sweet, so I want to make a sauce.
To make that, I will take a plum.
[music playing]
I will add raspberries to it.
[music playing]
I will put it in a pan and make syrup.
I'll pour some water.
Salt to taste.
Now goes the sugar.
My sauce is ready.
I'm skipping the sieve because
I want to keep that chunky texture.
You can also strain it if you want a smoother, velvety finish.
I will keep the sauce aside and with it...
We've learned in MasterChef
that every dish needs a crispy element.
So, we have the sweetness,
we have the tangy sauce,
and now it's time to add that crunch
and for that, I'm making Panjiri.
I take one tablespoon ghee
and added some plain flour to it.
I'm adding some dry fruits I'd chopped and roasted.
I add them.
I'm not adding any sugar right away.
Once it's all roasted then I'll add the sugar.
We have two thecha queens here with us.
I will not let them down.
That's why, I've already chopped up the green chillies.
And this crumble or panjiri, whatever you want to call it,
- I'm going to make it spicy. - Wow.
I'd made a spicy panjiri.
When the chefs tasted it, they hadn't expected it.
And they felt,
as Chef Vikas says,
there should be layers of flavours.
Your family and friends must
request you all the time to cook something for them.
Have you made anything for your family and friends?
I'm going back home to
Kanpur in a few days.
They have a list
of requests ready.
They have texted on
family group chats about what they want.
So I will have to make something.
From our experience, I can tell you,
they don't spare us. Even today.
Wherever we go, they ask us
as 'MasterChef' to cook them something.
- What will you cook today? - Yes. True.
[pleasant music]
Alright, this is done.
I'm going to add sugar now.
And some green chillies.
Alright, this is done.
I'll keep this aside.
Our ice-cream churners are ready.
We'll add our mixtures. Rose ice-cream first.
Okay.
Then we'll add the thandai ice-cream.
I had
made a butterfly tuile.
This has a story too. During Holi season, back in school, there were
a lot of flowers. So there would be a lot of butterflies.
So this takes me back to that memory.
I have kept it ready.
Along with that, I've made a betel leaf gel.
This gel that I've made
has fennel water, I boiled some
betel leaves and then strained them.
A little spice,
then settling agent like agar-agar
and pectin, then we mixed it well
- and left it in the fridge. - Okay.
Now we'll get to plating. First of all...
And my favourite thing.
- Wow! - Nice.
Then we'll add our panjiri.
This part is a little tricky.
I'd made chocolate domes.
- Nice. - How sweet.
Since it's Holi, I wanted to showcase
different colours on the chocolate dome.
So I enhanced the colours with different chocolate flavours.
Then I made some holes using
cookie cutters.
We melted white chocolate using double-boiler.
Then we take the silicone mould.
It shouldn't be too hot or too melted.
It should be a little thick.
Then you set it
inside this
and leave it in the fridge.
It sets very quickly.
Probably in ten minutes. More than enough.
Now,
the base is ready. Now we need our ice-creams.
First scoop.
[pleasant music]
Now we'll add a little panjiri.
Some raspberries.
[pleasant music]
Now comes the betel leaf gel.
- Wow. - Wow.
Gel pieces.
Now we'll add
some micro-greens on the inside.
And since this is a festive dish,
they should
know that this is
festival time.
There it goes.
Rich people's Holi.
And the most important thing.
- Flower. - Butterfly.
- Oh, wow.
So the dish is ready.
Beautiful.
[pleasant music]
Brilliant.
[pleasant music]
It's so good.
The crumble is so good.
- The crumble - The flavours are lovely.
is crazy, Gaurav.
I mean, you get that kick
of the chillies out of nowhere and it's such a surprise.
Yum.
Now I know why you got the spoon tap.
- Absolutely. - Amazing.
Now I'll tell you
about the dish I'm making.
It's called pista and rose ice-cream
with betel leaf gel
in a unique form.
This is how I made it.
First of all, I need to prepare the ice-cream.
I take 150g milk,
230g cream,
9g glucose,
10g milk powder,
and 60g castor sugar.
With a little vanilla essence, I boil all of it together.
Once it is boiled,
I cool it down and divide it
in two parts.
Because I'm making two different ice-creams.
One is pistachio
and the other is rose ice-cream.
For the pistachio, I roast the pistachio
and grind it with some fennel seeds.
Then I keep it aside.
Then I add some rose syrup, rose water
and some rose petals.
I add them
according to the flavours and mix them well.
I put them in two different churners.
As they're churning,
I want to make
a panjiri.
I want to make the panjiri spicy.
I roast some flour and dry fruits in some ghee.
Once it turns brown,
I get it off heat and add some chillies,
some spices and sugar.
Then I put it aside.
Now it's time for presentation.
I set some white chocolate
in a round mould
and used a cookie cutter
to make some holes in one mould.
When I make the ball, you can see
the food inside it.
After this, I put some chocolate on a white mould
and smash it.
Along with that, I've made a butterfly-shaped tuile.
I take the chocolate balls
and put one scoop each of the ice-creams
that were setting in the blast freezer.
Along with that,
I add the panjiri that I made.
Along with that,
I also add some fruits inside the dome.
Now it's time to seal it
and add some silver and gold garnishing.
Then I place the butterfly tuile on top
to complete the dish.
And this is my dish. Enjoy it.