[music playing]
[applauding]
Hello!
Welcome to MasterClass.
In today's MasterClass, we have Suvarna with us.
She has been a part of the previous season of MasterChef.
Tejasswi, Faisu and Dipika.
A big round of applause to you.
Along with celebrity cooks and home cooks,
we have invited a few food enthusiasts.
Lavesh and Hriday.
Dipika, let's start with you.
How has life been?
Have you recovered completely? Did you miss being on the show
after seeing them?
I did miss it. I watched the show.
Once I was home, I followed all the episodes.
They enhanced the show
and I missed that.
But yes, it is what it is.
Recovery is going in the right way.
I think it was the right decision because it's less stressful at home.
I... I still cook. I didn't stop cooking.
But I do it according to my convenience.
Tejasswi, it's your first MasterClass.
- Yes, Chef. - Right?
You've been watching MasterChef and MasterClass on TV.
MasterChef is over, it's time for MasterClass.
What are you looking to achieve?
From the MasterClass? I think everything.
First of all, I will see you cook.
Which is going to be a sight,
to be very honest with you.
I've always seen you cook on TV.
'Don't say that Ranveer didn't tell you.'
I will get to hear you say that live.
Above all, the most important thing will be
that I will finally taste the food cooked by you.
Maybe then I will get an idea
of why your expectations are so high.
Good answer.
- I am here to eat good food. - Yes!
- Priorities are clear.
Yes!
Faisu!
Chef, I am glad there is a MasterClass.
After the finals,
I felt low.
Because I won't be cooking anymore or visiting the set.
I am glad that there is a MasterClass.
It feels good.
I won't stop cooking.
I mentioned earlier...
Today's recipes are the ones
that you can make for your mom at home.
Because you can make a step-by-step note today.
- 100%, Chef! - Sorry?
- Absolutely! - Ms. Suvarna, this is your second MasterClass.
You won a double lottery.
- Yes, Chef. - This is a good opportunity to recharge myself.
- She was the MasterChef finalist. - Yes.
There are two finalists here.
So, I should say we have three MasterChef finalists
and one potential finalist if she had continued. Right?
Thank you! You saying that means a lot, Chef.
It is a strong panel.
I am... I should get serious.
[laughing]
A special person has sent a video message
for you for today's MasterClass Challenge.
She not only knows each one of you, but she is also well aware
of what the country wants.
Do you know who?
Hello, Chef!
Did you think I will let you go so easily?
No chance!
I finally have the chance
to give you a challenge.
Today's challenge is Party Platter.
You have to make a perfect platter,
which is a showstopper at any party.
And you won't do that alone.
You will have sous chefs.
And who will they be?
The twist is in the letter placed in your drawer.
All the best, Chef.
Party Platter!
All right!
Let's play a game.
I've picked a few songs
that mention a food item
or an ingredient in some way.
Whoever knows the answer has to raise their hand and respond.
The one who gives the most correct answers will get a chance
- to become Chef Ranveer's sous chef. - Oh!
All right! Are you ready?
- Yes, Chef. - Ready, Chef.
Okay, music on three, two, one.
[music playing]
Bhel puri!
I know this song.
Let the song play.
- Tell me. - 'I've heard this song a lot.'
'I was passing through the road. I was eating bhel puri.'
- 'What can I do if you found it was spicy.' - Look at that.
Okay! Dipika gets one point.
Next!
[music playing]
Dipika!
[singing]
How?
They are playing my favourite songs. Thank you!
[song playing]
They are not playing new songs.
I listen to these songs.
We play these songs in my house.
Okay, next!
[music playing]
Yes!
I know it!
I know the song! Samosa and potato.
- No! - 'Until there's potato in samosa?'
- Yes! 'Until there's potato in samosa...' - No!
- Is it that song? - It is.
[singing]
- No! It's not that song. - It's not.
It's not that song.
Ask them to play it.
I would've been jobless
- if this was the criteria. - Exactly!
[singing]
It's that song.
[song playing]
- Oh God! She won. - I am leaving.
I will proudly say that I didn't know the answer.
[laughing]
- These songs are from the 90s. - Dear Lord! Dipika, do you have
a playlist of food ingredients?
- They are from the 90s. - I am glad I couldn't guess these songs.
I am happy about it.
Be quiet! These songs are from good movies.
Chef, your answer made sense.
- It went with the music. - Yes.
Mine went with the music too.
[singing]
No!
Dipika, if it weren't for Farah's challenge,
I would've never picked you as my sous chef.
In fact, because she could guess the answers, don't choose her.
She is right, Chef.
- I think I... - My God!
Chef used to take me seriously...
You love music, Chef.
Will you ever hire a sous chef who has such a taste in music?
There's a reason for it.
I take the credit for 'Channe Ke Khet Mein.'
Because I love that dance number.
But Shoaib's playlist
is filled with these songs.
These songs are nothing.
There are songs that will make you cover your ears.
Shoaib, because of your playlist,
Dipika is hired as a sous chef.
Please come, Dipika.
- With a heavy heart. - Thank you, Chef.
[applauding]
We have to make a party platter. So, we'll make 6 dishes.
- Oh! - Whoa!
Basically, we are making Japanese dishes like Sushi and Yakitori.
We will also make a sugarcane kebab.
A fusion of Indian and Seychellois flavours.
Then we are making Chilli Cut Bhajji Andhra-style.
Next, we're making a labneh.
One can have it as a dip.
- We will also make a Japanese omelette snack. - Oh!
What will you call it, Chef?
What should we name it, Faisu?
- Big Bang Platter. - Oh!
Wow!
Big Bang Platter. A platter that packs a punch!
Why didn't you come up with such names for your dishes?
Because this is your dish, Chef.
[laughing]
Come on, let's start.
First, we will do one thing. This is labneh.
Labneh is a Middle Eastern yogurt cheese. Right?
We'll be shaping it into balls.
- I will give you some oil, Dipika. - Okay.
Grease your palms with oil and roll the mixture into small balls.
[pleasant music playing]
On the other hand, labneh can be preserved for months.
In the Middle East, it's pickled in olive oil.
Oh!
Labneh is submerged in olive oil and left as is.
It doesn't go bad for over a month.
- The olive oil acts like a pickling agent. - Right?
So, we'll prepare oil as well.
You make labneh over there, while I'm preparing the oil here.
- Okay? - Yes.
Labneh is submerged in chilled oil
or regular room-temperature oil, right?
So, I'm preparing just a small amount of flavoured oil separately,
- and the rest will remain chilled. - It will be chilled. Okay!
Beautiful.
Some garlic.
[pleasant music playing]
Lemon.
As it is?
Yes, exactly.
I've never seen or done this.
It's fine. Now that I am here, we will do something.
Now, the flavour of garlic and lemon is infused into this olive oil.
Oh wow!
It's infused. That is all.
Whenever you make a party platter,
it should look like so much hard work was put into this.
But it should be easy.
[laughing]
The aroma is delightful.
- This is sumac. - Yes.
We will roll a few labnehs in sumac.
[scraping sound]
For those who don't know, sumac is a berry.
All of you know and so does Faisu.
It is a berry that adds tanginess.
It is used to add tanginess to Middle Eastern food. Look at this.
The labneh is coated in sumac.
Now, I will submerge it in oil.
- Isn't that interesting? - Wow!
We have a dish ready without even realising it.
Can you see this, Faisu?
It smells so good.
Labneh is a fresh cheese made from hung curd.
In olden times, when there was a shortage of milk in the Middle East,
Labneh and milk were essential.
- So, they would preserve them by making a pickle. - Yes.
So, these hung curd balls
were immersed in olive oil and left in it.
- If required, they will take one and smear it on bread. - Oh!
Preserving it in olive oil came into practice like this.
We made one dish, now let's get on to the next.
We are making sugarcane kebabs.
- Okay! - Sugarcane kebabs. Okay?
- Chicken mince. - Yes.
Some cheese and salt.
- Have you ever had sugarcane kebabs? - No.
- Okay! - You're showing us new things today and you'll feed us too.
- Ginger garlic paste. - Yes.
A small amount of garlic.
- We have to add two things to it now. - Yes.
We have to add coriander and chilli.
Done! Add black pepper and salt.
- Enough? - Lovely!
Now goes the breadcrumb.
- Done! - Yeah!
Let's mix this now.
It smells delicious.
These are sugarcane sticks.
- We will skewer the kebabs on them. - Yes.
- You will eat the kebabs first. - Yes.
- And then you will eat the sugarcane. - Okay!
Next, this is the sugarcane.
We have to take this like this.
Okay!
- Just like we prepare seekh kebabs. - Yes.
Put it like that. Will you manage?
You can dampen your hands.
- It becomes easier to pick them up and eat them later. - Yes.
I have arranged another thing on this side.
It's a vegetarian dish made from lady's finger.
We will make Yakitori from lady's finger.
Yakitori from lady's finger and spring onion.
I always say
that an ingredient is just an ingredient.
It's the chef who turns it into something exotic.
When I said lady's finger, everyone was upset.
But everyone was impressed when I said Yakitori.
- Right? - Lady's finger!
Yakitori is a Japanese version of satay.
In Japanese cooking, the items cooked
on sticks over a grill are called Yakitori.
You have Mushroom Yakitori,
chicken Yakitori. Chicken Liver Yakitori is delicious.
It is a popular dish.
In the vegetarian version,
there is lady's finger Yakitori.
Unlike regular satay, in Yakitori,
you use two sticks
because you flip it over to grill both sides.
Lady's finger and spring onion.
- Dipika is sincerely doing her job. Wow! - They are ready.
- I am so proud of you. - Thank you.
We need people like you.
This is
how you... You can also put mushrooms.
You can add anything to it.
The key point is that if you cook something on a single stick,
- you can't flip it. - Hmm!
Right? The advantage of using a double stick
is that you can cook it on one side first and then cook the other side.
It holds better. Right?
Should I do this?
Will you? Very good!
Let her be the sous chef for three days.
The work will be over soon.
We will make a dipping sauce for this.
While the skewering is happening, I'll prepare the dipping sauce.
There's a special sauce for Yakitori.
If you don't have anything,
you can make it with honey and soy sauce.
But if you have a budget like ours,
you can use mirin, a sweet Japanese wine.
This is Sake. It's a rice wine.
Soy sauce.
This is a Japanese chilli powder mix, Ichimi Togarashi.
And a little sugar.
To finish this...
[chopping sound]
Here you go. The dipping sauce is ready. Look!
Wow!
Right! Simple and easy. No rocket science.
I've chilled labneh.
- Because the curd will hold its shape. - Yes.
Okay! So, three dishes are ready.
- Now, we will make omelette cool. - Oh!
We'll prepare a Japanese omelette,
then roll it up and place the rolls on skewers. Okay?
[pleasant music playing]
This...
Water?
Sake and egg. That's enough, Dipika.
The more we dilute the egg,
the thinner it gets.
Japanese omelettes are always
beaten lightly. We don't want any air bubbles.
Okay!
- Because the bubbles will bother us later. - Got it.
- That's it. - We added Sake to it. What is that?
Sake is a Japanese wine.
- Oh, okay! If... - So, eggs...
Eggs, Japanese wine,
and if you have light soy,
- then you can add a dash of light soy. - Okay.
- That is it. - Is there an alternative to Sake?
In Indian homes...
You can pour water into it.
Okay! We have to thin it down.
- To dilute it. - Okay!
This is light soy. Very little light soy.
- The eggs need to be diluted to this level. - Hmm!
Add oil and soy sauce to the egg.
- It has to be running. - It's quite thin.
Chef, if we're adding oil directly to the eggs,
does that mean we don't need to add any oil to the pan?
- Depends! If it's non-stick. - If we add oil to the pan,
it won't spread in the same way.
- Yes! - If the oil slips on the pan,
- the egg won't hold its shape. - Hmm!
So, you must add oil to a thin batter.
If you are making a pancake or this.
When working with a thin batter,
it's safer to add oil to the batter.
[pleasant music playing]
In Japan, when making an omelette, at this stage,
- we roll it up. - Oh!
- So, it's always rolled and sliced. - Really?
At times, we even place sushi rice under the Japanese omelette slice
- to make Japanese omelette sushi. - Oh, okay!
Come on!
- The idea is to get it as thin as possible. - Yeah.
The square pan locks the batter from the sides.
So, you can make it thinner.
But it's thin enough. It's good enough.
That's it. One, two...
Wow!
[clanking]
Chef, I'm sure many people must have told you that you...
You obviously cook delicious food
but you have a unique style.
You have this cool swagger when you cook.
That is mind-blowing, no?
You have this style, you know?
Even if you're just keeping a pan, you do it in such style.
One feels it'd be enough if they learned to do just that!
So, now...
I'm going to put a little chilli sauce on top of this.
Put a nori in the centre.
- Oh! - Whoa!
Put the Japanese seaweed in the centre here.
Done.
I'm adding a desi touch.
I'll add a little chilli.
We don't need to do that if we don't want to do that.
A slight kick of chilli.
This is a sushi sheet, right?
- This is a nori sheet which is also used to make sushi. - Okay.
It's a seaweed sheet.
Then we take this
and on top of the pan itself...
- Wow. - Nice.
Wow.
Amazing.
Beautiful!
This thought was...
We normally have stuffed eggs at parties.
- Nikki had also made Thecha Stuffed Devilled Eggs. - Yes.
We normally have Devilled Eggs.
We always say that a version of an egg is a good party snack.
If you wish to elevate your egg-based party snack,
you could stuff thecha inside or anything else.
- The idea is to do a thin omelette, roll it with your filling... - Right.
And then slice it, put it on a stick.
- You can do as you please with it. - Correct.
Let's do something different.
What is that?
Jaggery and chilli powder.
[light-hearted music playing]
There you are.
You could even cool it.
You can put them when cold.
- If you roll it while it's hot, it'll stick better. - Right.
Let's shock it in the blast freezer just so it gets its shape.
And we are done.
- The labneh we put in the olive oil... - Oh!
It's ready.
If you want an amazing coating,
- then black lime or lumi... - Hmm.
- You could coat it with black lime powder. - Hmm.
The contrast is terrific.
Black on top and white on the inside.
Chef, za'atar could also be used for the coating, right?
Yes. Za'atar can be used too.
However, sharp flavours
- such as sumac and black lime work better. - Okay.
Now, I'm making the dips.
I'm making a tempering first.
Black mustard seeds.
[oil crackling]
- You added black mustard seeds, chilli... - Black mustard seeds...
- And curry leaves. - Curry leaves, green chillies
and some red chilli powder
- away from the flame. - Hmm.
- So that it doesn't get burnt. - Yes.
Done.
Now, let's make the dips.
We'll make three dips.
One of the dips is readymade.
- We'll make two more dips. - Oh!
A very basic ginger-wasabi mayonnaise
- and the second is a tempering mayonnaise. - Oh!
The mention of wasabi brought a smile to Suvarna's face.
Hmm!
You're going to get your money's worth, Suvarna.
There goes
the mayonnaise.
Now, the tempering mayonnaise is very basic
but it's a very amazing combination.
- You can do this with ketchup also. - Wow.
Make a tempering and add it to ketchup.
So, you have tempering ketchup and tempering mayonnaise.
You can take it anywhere.
- Right? Simple, easy. No rocket science. - How lovely!
Please taste this.
It's yum.
This is one.
For the second one, take wasabi.
Add a little ginger juice.
Veg Mayonnaise Eggless.
[light-hearted music playing]
There you go.
- We have one last thing left. - Hmm.
Now, we'll make stuffed chilli.
- Okay. - Yes?
- Basically, I take cheese. - Okay.
- And spiced fried moth beans. - Yes.
I'm talking about the typical spiced fried moth beans from U.P.
If you want, you can take South-Indian style chivda
or South-India spiced fried moth beans.
So, you stuff the cheese and spiced fried moth beans inside the chilli.
No hard work.
You get spiced fried moth beans and grated cheese in the market.
At the most,
if you're in a good mood, add some boiled potato.
- If you want to put more effort. - If this feels too easy.
- Chef, you get raw papaya chutney along with fafda. - Yes.
- The shopkeeper gives you extra. - Okay.
That also has khaman.
Could we stuff that in the chilli?
Absolutely.
The best alternate stuffing is
- the leftover khaman and dhokla... - Hmm.
Or dhokla crumbs.
Crush that,
mix some sev and spiced fried moth beans,
and use that as a stuffing.
The crumbs of dhokla.
If you have patra left, chop that and use it.
Use any snacks that you can.
Done!
Look, it's done.
In a matter of minutes.
You might not have realised it, but we're through with six dishes.
Yes.
- This is sev. - Sev.
Nylon sev.
This is just an all-purpose flour slurry.
It's all-purpose flour but you could also use besan.
This all-purpose flour slurry and...
There.
Why use breadcrumbs always, right?
You can use crushed chivda
or sev.
Keep this in mind.
- Don't use the same hand as the slurry for the crumbs. - Yes.
This hand is for the slurry.
Now, don't take this hand over there.
It isn't as easy as you make it seem right now
because one tends to use both hands!
No, look.
- This hand is for the slurry and this is for crumbs. - Yes.
Basic discipline.
Or there will be a mess and you'll say I didn't warn you.
[laughs]
Slurry.
Crumbs.
All our elements are ready.
Let's move on to the cooking.
We'll cook the rest of the elements in the pan.
We will not fry the sliced chilli.
We'll air-fry it.
- Until then, let's cook this. - Okay.
If you're ever making yakitori, then salt...
- If it's veg yakitori, you never add salt. - Oh!
The moment you add salt to the marinade,
- it releases water. - Right.
- If it releases water, you won't get the desired colour. - Right.
So, whenever you cook veg yakitori,
you'll never add salt in the beginning.
Once you see the colour,
- we'll paste the dipping sauce on this. - Okay!
[soft music playing]
[oil crackling]
The air fryer has preheated.
Now, look. Once the yakitori sears,
you'll see this colour.
Had you added salt, this wouldn't have happened.
Chef, that looks tasty.
[oil crackling]
- Look at that. - We're hungry.
Now, bathe the yakitori in the sauce.
Wow! Oh.
This is how you turn a plain okra dish into a fancy one.
[laughter]
The showstopper of the party.
Wow! Look at that colour.
It was your marination.
You mixed the kebabs.
It's yum.
It's evident how yum it is from the aroma.
[piano playing]
Hmm.
Smell the aroma now.
The best part is...
The best part about this sugarcane kebab
is that when the chicken is cooked, its juices seep into the sugarcane.
Wow!
This is a snack for a lazy Sunday brunch party.
That lazy Sunday brunch
when you peel shrimp,
you chew the sugarcane after eating the kebab.
This is that snack.
- 'Did you continue cooking after your season ended? - Yes.'
'Just as my set-up was.'
'I didn't think much and started cooking.'
'Did you watch our season?'
'I did.'
- 'You did? - Yes.'
'Who did you think was the best contestant?'
- 'I watched you the other day too. You have good focus. - Hmm.'
- 'As in... - How rude!'
'It's my question.'
- 'She'll talk about me. - You told her about ten dishes.'
'Seekh kebab and others.'
'So, she has an answer.'
'No, I've been watching from the start.'
'I missed the last few episodes because I was busy last week.'
'If she doesn't like someone's dish on the show,'
'why would she talk about them?'
- 'I got the knife in the last two episodes. - You know...'
'Listen! Whether your dish is good or not,'
'sometimes, even if you do well, you have a bad day'
- 'and things go haywire. - Hmm.'
'Here, every day was new to us.'
'And a bad day too.'
[laughter]
'Sometimes, good and at times, bad. It's true.'
'Sometimes, even luck doesn't favour us.'
'We have big plans though.'
- 'And it all goes for a toss. - Yes, of course.'
A little bit of sugar.
Since it's sugarcane, add a little cane sugar.
Wow.
A little lemon juice.
Ah!
Done.
- This is done for the... - That is all it takes.
Wow!
This is the first dish I'll go home and make.
Looks so yum!
Okay, let's do the plating.
- Look at the glaze. The difference, then and now. - Yes.
The glaze from the sugar and lemon...
Do you see the shine on it?
[soft music playing]
Wow!
And done.
Let's begin the plating.
Come on.
And we are done in
three, two, one!
[music playing]
Let's put the labneh first.
You can make really small balls also.
Okay.
- It's just egg. - Hmm.
- A fancy dish made of cheap eggs! - [laughs]
Farah, this is for you.
This is for you and India.
The Big Bang Platter.
Celebrity cooks and home cooks!
It's time for the tasting.
Time for tasting.
- For the first time, hearing that didn't scare us. - Yes.
Come on!
- Oh! - This time, we shall taste the food.
Yes.
'Big Bang Platter'
- Delicious, Chef. - What was that?
- Chef! - [spoons clanking]
- Wow. - How many times will you win our hearts, Chef?
- [laughter] - Yes.
Okay, thank you very much.
[music playing]
The party platter is ready,
but the secret to the party is the hard work of the host.
From menu planning to serving,
it takes a lot of effort to get everything perfect.
When the guests are having a good time,
the host is either checking the snacks,
their taste or the presentation.
Or they're gauging if everyone is happy or not.
At the end of the party, when everyone praises it,
the hard work of the host pays off.
'To make the Big Bang Platter, we'll first make labneh balls.'
'Take some oil on your hands and roll the balls.'
'Take some oil in a pan.'
'Add chopped garlic and lemon slices.'
'Take some olive oil in a bowl'
'and add the garlic and lemon slices'
'to add their flavour.'
'To give our ready labneh balls some sourness,'
'coat them in some sumac powder.'
'After coating in sumac powder,'
'add the labneh balls to the olive oil kept aside.'
'For the sugarcane kebab,'
'in a bowl, take some chicken mince, cheese, salt,'
'ginger garlic paste, some chopped garlic,'
'coriander, black pepper and bread crumbs and mix well.'
'Keep shaved sugar cane sticks ready on a plate.'
'Then put the readied mixture on the sugar cane sticks.'
'For the yakitori, cut some okra and spring onion'
'and put the cut pieces on two satay sticks.'
'In a bowl, take some mirin,'
'sak*, soy sauce, ichimi togarashi,'
'a bit of sugar and some chopped spring onion'
'and mix well.'
'For the Japanese omelette,'
'take some eggs and sak* in a bowl and mix well.'
'Then add some salt and mix well again.'
'To make the egg thinner,'
'we'll use some light soy sauce, water and oil.'
'Take a pan and add a mixture for one omelette.'
'Once the thin omelette is ready,'
'spread some chilli sauce on it and place a nori sheet on the top.'
'If you want, you can add some chilli sauce on it.'
'Roll the omelette on the pan itself.'
'For the tempering mayonnaise dip, take some oil in a pan.'
'Add mustard seeds, curry leaves,'
'green chillies, red chilli powder and make a tempering.'
'Then add mayonnaise to it and mix well.'
'For the ginger-wasabi mayonnaise dip,'
'in a bowl, take some wasabi, ginger juice and mayonnaise'
'and mix well.'
'To make stuffed chilli,'
'in a bowl take a mixture of cheese and spiced fried moth beans.'
'Slit the chillies in the middle and stuff with the mixture.'
'Prepare all-purpose flour slurry in a bowl.'
'Dip the chillies in it and coat generously with sev.'
'After coating the chillies, place them in an oven or air fryer.'
'While the stuffed chillies cook,'
'take some oil in a grill pan and round pan and keep ready.'
'Put the yakitori on the grill pan'
'and put the sugarcane kebabs on the other pan to fry.'
'Once the okra and spring onion are properly cooked,'
'add our soy sauce and spread it well.'
'Cut the Japanese omelette into pieces and put on to satay sticks.'
'Evenly cook the sugarcane kebabs from all sides'
'and sprinkle some cane sugar.'
'Once cooked, place it on the platter and serve with dips.'
'Once the stuffed chillies are properly cooked,'
'plate them well.'
'Enjoy your Big Bang Platter.'
[music playing]
Faisu wasn't feeling too well and had to leave.
Let's continue cooking with you guys.
Tejasswi, you will make the next recipe.
- Thank you, Chef. - All the best.
Hi! Today, I am going to make
my dish which ultimately got named
'Rishton Ki Machhi, Humari Ladki Sabse Achhi.'.
I know, it's quite a funny name.
I never imagined that such a splendid dish would be created.
This season's very first knife
was given to me by Chef Ranveer for this very dish.
And obviously, opening a restaurant has been a lifelong dream of mine.
So, when I open my restaurant
I'll definitely have this dish on my menu.
And one more thing
after this dish, Chef Ranveer has offered me
that I do a pop-up of this dish
at his Kashkan restaurant.
Where I'll present this dish.
I'm finally going to share the recipe of this dish
with all of you.
I'm really excited. Let's get started.
So first of all, whatever meat or protein I use
be it fish, chicken, or mutton
I always begin with the marination process.
Today, I've got some basa fillet.
First, I'm going to marinate these fillet
with a bit of tamarind pulp.
Plenty of garlic.
At the same time, I'm adding a touch of palm sugar.
I think that gives you a little hint
that if there's tamarind, palm sugar, and garlic
what kind of flavour it would give.
South Indian.
Yes, sort of.
Chilli flakes.
And I'm adding a pinch of salt
and a little oil.
That's it.
And I've marinated it a bit more than usual
because when I cook it
the fish will cook in the same marinade.
But sometimes I feel
the flavour is slightly lacking, so I take that same marinade
and pour it over the top to enhance the taste.
My mouth is watering!
All right, now our fish is marinated.
Tejasswi, what's that one dish
that you always make?
And is Karan's favourite?
Karan is Punjabi
so he doesn't eat much fish.
But for some reason, he only likes Maharashtrian-style fish.
So, that's why
fish is something I cook especially for him.
And he eats it happily.
But he's also quite particular
because he's not too fond of fish.
So, he doesn't like smell of fish.
So, whenever I cook fish
I make sure the aroma of garlic and tamarind is more prominent.
That's why I add a bit extra of these things.
Now, I'm preparing the broth.
I'm making it after the marination because
I want the broth to simmer for a long time.
Nice.
So that all the flavours seep into it.
I'll start preparing my broth.
I've added shallots to it
a bit of ginger
and a touch of coriander.
green chillies, of course.
That's it.
So, it's got coriander
shallots, green chilli, and ginger.
My paste is ready now.
Now, I'm going to saut* this in a bit of oil
so that its flavour infuses nicely into the water.
If you notice, Broth is a broth.
I mean, it's quite clear broth.
It's not heavy.
Here, I've added the paste
into our hot oil.
Just a very small amount of oil is used.
That's it.
Now, I'm letting it cook slightly in the oil.
Now, I'll add some salt and a pinch of turmeric.
I'm also going to add a little tamarind
and a touch of jaggery.
[cheerful music playing]
So, I've added a generous amount of water.
Now, I'll let it come to a boil, and taste it in the end
to see if it needs
more tamarind, jaggery or even a bit more salt.
Let it boil in the meantime.
And in the second pan, I'm adding a bit more water.
I'm going to blanch my spinach in this water.
So now, I've prepared the water for blanching.
The broth is ready, and the fish has been marinated too.
Now, in the next step
I'll saut* the spinach.
That's for the sauce.
So, the sauce I'm preparing
is made from peanut butter,
but not the usual peanut butter.
Ideally, I prefer making my own peanut butter.
For that, I roast the peanuts
and then turn them into butter.
I do this in a mixer and add honey to it.
Because I like my peanut butter to be a little sweeter
and not just have the pure peanut flavour.
But here, I already have my peanut butter ready.
That's why I'm making the sauce with it.
I'm adding peanut butter to this
and a little brown sugar as well.
So, brown sugar, peanut butter, and a bit of soy sauce.
A little vinegar
a little sesame seeds.
Now, I've added a little oil to this
because I want to add some fried garlic to the peanut butter.
Wow!
A little fried garlic.
Now, the garlic is perfectly browned and fried
exactly how I love it.
I'll add it to this.
That's it
our sauce is ready.
It looks a little thick right now
but once the spinach is added to it
it will mash properly, and it's going to taste amazing.
And we'll add salt later.
[cheerful music playing]
Now, I'm blanching the spinach.
While blanching the spinach
I don't keep it in boiling water for too long.
As soon as it's blanched, I place it in normal water.
This will help maintain its green colour.
Both these things are now ready.
Now, I'm making my green rice masala.
I'll take a mixer grinder.
First, I'll add coriander.
A little bit of ginger.
A little bit of garlic.
And I'm adding green chillies.
Just two, not more than that.
Now, I'm adding lemongrass.
Every time before cutting the lemongrass, I smash it.
So that its flavour comes out.
So, I added lemongrass to this mixture.
Now, shallots.
That's it.
So, shallots, ginger, garlic, green chilli
coriander, and lemongrass.
It smells heavenly.
Such a lovely smell.
A little bit of oil.
While this oil heats up
let's make Saut*ed spinach.
In that peanut butter sauce? - Yes.
So now, I will add this peanut butter mixture
to the pan first.
I don't want to heat it too much
so I haven't waited long.
Because peanut butter is made from roasted peanuts anyway.
Also, the garlic is fried, so I don't need to cook it too much.
There is nothing that have to be cooked.
Yes, we don't have to cook it a lot.
Now, I will add a bit of butter to it.
Now, I will add the blanched spinach.
On low heat, because vegetables don't taste good
when they are overcooked.
I don't like them overcooked, to be honest with you.
If they are a little undercooked
and their freshness is maintained
I like that.
Just a little crunch.
Just a little crunch, and
I think as Maharashtrians
we don't cook our green vegetables a lot.
We usually add coconut.
I've also added cabbage.
Yes, with fresh coconut. - With fresh coconut.
It's so yummy, guys
that I can't even begin to tell you all.
That's it.
It's ready in just a minute.
Without overcooking it, it's perfect.
We'll check it when plating.
I hadn't added salt to the green spinach
so I'm adding it now.
Now, I'll add some to the green rice mixture in the pan.
A little salt and pepper.
It's important to cook this well.
Otherwise, it tastes raw and too spicy.
And it doesn't taste good, so make sure to cook it well.
Once it's cooked,
add your cooked boiled rice to the mixture.
Mix it on a low flame.
Once the rice is mixed with the spices
it tastes amazing.
Now, I'll add some lemon on top.
Yum!
The aroma is quite wonderful.
It smells amazing?
Thanks, it's perfect. Done.
So, literally, all our elements are ready.
Only the fish fry is left.
Now, I will add the oil.
And I will start plating my other elements.
While the oil is heating up.
First, I'll pour my broth into this pourer.
So I can pour it later.
Perfect.
Our oil is hot now.
I'll put my fish in to fry.
And while one side is frying
I will plate my other items.
So I'll plate my rice first, using a cookie cutter.
Press it down nicely.
So that it holds its shape.
I'll take it out at the very end
so that it sets its shape properly by then.
This is done.
One side of the fish is ready
now we'll turn it to cook the other side.
It has tamarind on top.
The jaggery on top has caramelized beautifully.
It's looking beautiful.
Now, I will cook it on low heat
while I continue with my plating of Spinach.
Now, I am putting all the spinach.
A little sauce on top.
It's a habit of mine to add a little sauce on top.
So that's it.
So, this is my dish.
Our fish is ready.
Now, I'm placing it on top of my rice.
A little more sauce on top.
Again, it's just my habit.
For some colour contrast
I'm adding sesame seeds on the spinach.
And I'm finishing it off with this.
This is coral tuile.
That's it. - Wow.
So, this is my dish.
Which is finally ready.
So, I made this coral tuile
with 65 grams of oil
55 grams of water.
and 12 grams of flour.
I whisked it together.
And then poured it into the pan.
And there's no need to add oil to the pan.
Because there's enough oil in this mixture.
As soon as you pour it in this mixture,
it takes shape by itself.
So this is my tuile
my rice, my tamarind fish, my broth
and my peanut butter spinach.
Which won me Chef Ranveer's knife.
And I am very happy with the dish.
And you already know the name of my loving dish.
Rishton Ki Machhi, Humari Ladki Sabse Achhi.
It's a very funny name.
Our girl, Tejasswi, is the best.
Thank you.
I am very happy, thank you for watching.
Are you all ready to taste my dish? - Yes.
I hope you'll like my dish.
And I live up to the expectations.
So please come and taste my dish.
Wow.
So first, I'll add the broth.
Oh!
It looks so beautiful. - The fish's glaze looks amazing.
It looks really good.
Please have it.
[cheerful music playing]
It's good. - The broth is fantastic.
What's the glaze on top?
That's peanuts. This?
It's tamarind and palm sugar.
Nice.
It's yummy, Tejasswi.
The crunch of spinach and peanut butter.
Yeah?
You can feel the crunch of the spinach.
Didn't you?
And it doesn't taste the same when it's cooked.
Thank you.
Very nice, I like the fish.
But for me, my favourite is this.
Lovely.
Each one has a different flavour, like this one is different.
And the same for this one.
The ingredients may be the same
but the flavours are different.
Because in some, I've made the lemongrass dominate.
In some, I've made tamarind dominate.
And in some, I've made the peanut dominate.
The ingredients are somewhat similar, you are right.
- But in that... - You've played with it.
Yes, I've played with it.
In the broth, you didn't put lemongrass
you've put it in the rice.
Only in the rice, you are correct.
The glaze has turned out really tasty.
It's good, right? Thank you.
You know
after eating this, I've realised
why Chef Ranveer gave you his knife.
It's amazing.
Thank you so much. - Lovely.
Wow, Tejasswi!
[laughing]
Thank you, Suwarna Ma'am.
Thank you, oh my God.
Amazing!
Thank you, guys.
I can actually finish this completely.
Exactly.
It's really tasty.
You got the spoon tap.
What would Farha Ma'am do if she were here?
Yes, right.
That's so sweet, guys.
It's delicious.
How I made this
Rishton Ki Machhi, Humari Ladki Sabse Achhi.
First, I'll marinate my fish with
a little tamarind, garlic
palm sugar, chilli flakes, salt, and oil.
I'll start preparing my broth.
In which I'll add shallots
ginger, garlic, green chilli, coriander.
I'll mix it.
After mixing, I'll cook it in a bit of oil.
And add lots of water.
After cooking this, I'll prepare the green mixture.
Which have coriander, ginger, lemongrass, jaggery.
As soon as I mix this green mixture with the rice
I'll squeeze some lemon on top.
Now, I'll prepare my spinach.
First, I'll blanch it.
So, my spinach is blanched.
Now, I'm making my peanut sauce.
I'm mixing peanut butter, a little butter
salt, and sugar.
And I'll add my spinach.
I'll cook it just a little.
I won't overcook it.
And my spinach rice is also ready.
I'm frying my fish.
And all my elements are ready.
So, this was my dish.
Rishton Ki Machhi, Humari Ladki Sabse Achhi.
[cheerful music playing]