Hello.
[applause continues]
In today's session,
we have Celebrity MasterChef's second runner-up Tejasswi,
finalist Faisu and Dipika
along with ex-home cook Suvarna.
- Actually, ex-finalist Suvarna. - [laughs]
We're joined by some food enthusiasts.
Sanket, Prashant and Abhishek.
Hi, guys. Hi.
[applause]
Today, one of you will be...
Eliminated.
Don't worry. No one will get the Black Apron.
No one will be eliminated.
One of you will be my sous chef.
- Oh! - Oh.
- So, let's play Who Wants To Be A Sous Chef? - Oh!
We have a board of pani puri here.
[solemn music playing]
This is level one, the least spicy pani puri water.
And this is level five which is the spiciest pani puri water.
Is that red chilli powder on the brims?
- Yes! - Yes.
Dipika! Suvarna! Teja!
Are you ready to be a sous chef?
Yes, Chef.
- We'll try. - "Love is not easy, it kills you to win it."
- "It's a river of fire and you must drown in it." - Yes.
- This is a river of pani puri, you must swim across it." - Hmm.
Come on, then.
Okay! Water level one.
- Dipika! - Huh?
[solemn music playing]
[whispering]
[coughing]
- Huh? - [coughing]
- I made level five with love! - [laughter]
It's out of the question! This...
Level two.
[laughs]
Level one. That's it?
Dipika, anyone can beat level one.
[suspenseful music playing]
Way to go, Dipika.
- Whoa! - [faint applause]
[coughing]
Ugh...
Now, the competition gets tougher.
Level three.
This... I'm intimidated just by looking at it.
Dipika, close your eyes and down it.
[music playing]
Oh, God.
Done! It's done.
[clears throat] No.
Will you try level four?
Tejasswi!
All the best, girls.
The level to beat is level three.
My, oh, my!
[music playing]
Oi, she drank up.
This smells bad!
Well done, Teju.
Have the third one and you'll know.
[intense music playing]
Come on.
Let's go.
- There we go. - Good Lord!
Does she have chillies all day?
- Oh, God! - Exactly.
[solemn music playing]
- I can see some sweat now. - On the nose, right?
On the nose and forehead. I'm sweating too, Tejasswi.
[laughter]
- Come on. Go for it, Teju. - Level five.
You got this. Come on.
Let's see. I'm going to try.
- You can do this, Teju. Let's go! - Come on!
- Woohoo! - Gosh!
- She actually had it. - Well done.
Spicy.
- Make her your sous chef. - [laughter]
- I don't even need to try. - It's spicy.
- Spicy. - [laughter]
Let me tell you
that level five water has four green chillies...
[gasping]
One spoon of chilli sauce...
Oh my God!
And a little chilli juice as well.
- Spicy. - But hats off! She's something else!
- Way to go! - Spicy.
- Suvarna! - Yes?
You need to beat level five.
- Here's your level four. - Gosh.
- Five. - [clicks tongue]
I'm adding six and seven now.
Let me tell you something.
- In her season, Suvarna made and ate a lot of chillies - True...
She was the thecha queen of her season.
- Yes, I know. - Yes!
The OG thecha queen.
- The OG thecha queen, yes. - Yes, the OG.
[solemn music playing]
This is level four,
five, six and seven.
- Come on. Start with level four. - Hmm.
[suspenseful music playing]
Level five.
- Slowly. - Slow down.
- Slow down. It's spicy. - Easy there, Suvarna.
- Done. - Gosh!
- Done! - Six.
Seven!
- Spicy... - We're Maharashtrians.
We're used to having thecha.
Oh my God!
I knew she'd do it.
[applause]
[upbeat music playing]
Suvarna, you're my sous chef for the day.
My sous chef and I often discuss this.
Had chillies not existed,
- life would've been colourless. - True.
Had chillies not existed...
My life would have been boring.
- Then thecha would not have existed. - Yes.
- Had thecha not existed nor would that season. - Yes.
Without any of this, she wouldn't have been the OG thecha queen.
- True. - Yes.
Ready, Suvarna?
Yes, Chef. I have worked with you in the past.
So, I want Faisu to get a chance to be your sous chef.
All right. Come here, Faisu.
Please come.
- Thank you. - She's so kind-hearted.
She drank a lot of spicy water.
- "I drank them up for fun." - Oh!
[laughs]
That wasn't even a torture.
Yes. [laughs]
- Lovely, Suvarna. - Thank you, Chef.
Thank you. God bless you.
- Please come, Mr. Faisu. - Thank you.
Thank you.
Hi, Chef.
I've got a big opportunity to assist you today.
In today's episode of MasterChef, my sous chef is...
- Faisu. - Mr. Faisu.
- Chef, I did MasterChef. - Yes.
I made it to the top five, became a finalist
and also became your sous chef today.
Terrific! I don't think anyone has gotten a better opportunity.
Now, no one can beat me.
- Saifu! - Sir, not Saifu! Faisu.
[laughter]
Chef Vikas left but his influence rubbed off on you.
Ever wondered, except for taste, innovation and presentation,
what else makes food special?
- Memories. - Salt.
Salt! Memories!
- Love. - Emotions.
- Emotions! - Emotions.
Passion!
- All standard responses. - Yes.
- Sound! - Sound.
Only people who cook
are familiar with the sounds of food.
That sound triggers many memories
and many emotions get associated with a particular sound.
The sound of the pani puri when you bite into it.
- Yes. - It snaps, right?
- When you wake up in the morning and bite into an apple.
- The crunch. - Yes.
- The sounds of food... - Right.
It's an unexplored territory.
- Today, we'll explore the sounds of food with you. - Wow.
The dish I'm making today is called Sounds Of Chocolate.
- Oh. - Ooh!
- Sounds Of Chocolate! Wow! - Chocolate.
Where we explore various sounds with the help of chocolate.
So, get ready for a new experience
and dish
- called Sounds Of Chocolate. - Chocolate.
Chef, what elements will it have?
Chocolate.
- Chocolates don't have sounds. - Chocolate!
Chocolates and more chocolate.
I promise you, chocolate is going to sing in all the notes.
- Oh, wow. - All the notes.
Fantastic.
- Wow. - Shall we begin?
- Yes. - Only chocolate.
Look. This bit of the recipe is truly magical.
- We say that chocolate and water shouldn't be mixed. - Yes.
Right?
If you mix chocolate and water, the chocolate will get spoiled,
but this is not a conventional recipe.
And so, we will...
- Oh my God! - Mix chocolate and ice.
Ooh!
Oh, nice.
Chef, what purpose does this serve?
We will get a sort of a mould
- using which we will prepare our entire dish. - Oh.
- You mean, the chocolate and ice will form a cube. - Absolutely.
Dipika! Teja! Do you like chocolate?
A lot.
- Dark, milk or white chocolate? - Who doesn't like chocolate?
Dark.
Up until coming on MasterChef, I was fond of dark chocolate
but after we started using white chocolate here,
I think I fell in love with it.
- So, black's cancelled? - No, both.
[laughter]
This part is done.
Let's keep this aside
and move on.
[soft music playing]
What's this?
- Chef, is that white chocolate? - White...
White chocolate.
- All right! So, our base is ready now. - Hmm.
Let's start working on the rest of the elements
for the different sounds of chocolate.
- Oh! - Nice.
First is the white chocolate followed by dark chocolate.
It looks confusing. What's going on, Chef?
Chocolate dishes are always made in reverse
which means the end comes first and vice versa.
Hence, chocolate is confusing.
[laughter]
Put this in the freezer to shock it.
- Blast? - Yes.
What's this?
Snap!
Oh!
The sound is snap.
This basically is isomalt which we've baked in the oven.
Chocolate Brittle is very famous nowadays
in which you have caramel or nougat in the centre.
This is an evolved version of it.
Milk chocolate...
A really thin coating.
So, when you bite into it,
you have chocolate on top
- and a sugar snap on the inside. - Crunch.
How did you make this, Chef?
Basically, you take isomalt
or you could even take liquid glucose.
You place it between two Silpats and put the whole thing in the oven.
- Oh! - It's ready in 20 to 25 minutes.
At how many degrees?
- Just liquid glucose? - Hmm.
For 12 minutes.
Just liquid glucose.
You could also use isomalt. That'll also do.
This is called bubble sugar.
If you see, there are bubbles in it, right?
Yes.
It's called bubble sugar.
Fetch what you'd placed in the deep freezer.
Hmm.
Put chopped nuts on it.
Hazelnuts, almonds...
You could use any nuts of your choice.
I told you the process of chocolate works in reverse. Why so?
Because what's at the bottom...
Will be on top.
[laughs]
What... [laughs]
And what's on the top
- will go down. - Down.
Hence, the process of chocolate is always in the reverse.
- What do you say, Faisu? - It's lovely, Chef.
I want to see it closely when it's ready.
- Hmm! This is just a snippet. The final thing is yet to... - Come.
You've covered it completely. Wow.
This hard stiffened.
Has anyone here had potato chips dipped in chocolate?
- Me! - I have.
- The kids keep experimenting. - I've had biscuits.
Potato chips in chocolate is a trend that is hot.
The reason is
that the sound it creates,
the sound of a soft snap,
is a memory we can't relate to.
First, its sound is different.
Second, the combination of sweet and salty is also different.
Salty, exactly.
Hence, potato chips in chocolate is a huge rage.
It started in Japan.
Now, it's a craze all over the world.
How do you make that chocolate? Ganache?
No!
This is all tempered chocolate.
As in?
Let me show you.
[soft music playing]
I'm adding another sound to this.
Which is popping sugar.
- Oh! - Popping sugar.
- We'd have popping sugar as kids. - Yes.
It'd crackle inside your mouth when eaten.
That's another sound we're adding on top of this.
I've seen Dipika gorging on desserts.
[laughs]
It kind of explodes inside the mouth.
- Chef, I've seen Dipika eating desserts on the sly. - Really?
She's crazy about chocolate.
- It used to be my midnight craving during pregnancy. - Okay.
- A bowl of chips with chocolate. - Really?
Oh!
Dipika, we are getting to know you better
from your songs, through your chip and dip!
I'm glad this didn't come out during the show
or you wouldn't have taken me seriously.
[both laugh]
Chef, you've coated it with just normal melted chocolate.
Melted tempered milk chocolate
and tempered dark chocolate.
Make more of the dark chocolate, Faisu.
- Okay, Teju. - Yes.
Okay, this is done.
Chef, this looks so tempting. I want to go home and make it.
Then you should.
Oh, wow!
Wow.
- You now have abstract hollows, right? - Yes.
You have abstract hollows. You can pipe mousse.
- Whatever you want to pipe in this. Quick abstract hollows. - Ganache.
Ganache...
We usually use the front of the mould,
but if we use the back, you could make a lot of shapes.
- Ah, right? - Correct.
I have a friend.
He's a chef in New York. Not Vikas, someone else.
He uses the reverse...
He flips the mould, pipes egg white on it
and takes it out again.
- It leaves you with a hollow in the middle. - Wow.
He serves reversed Baked Alaska in it.
- Oh! - Whoa.
Right? So, we usually consider this side of the mould.
- Sometimes, the back can also be beneficial. - Correct.
Okay, let's take this out.
[soft music playing]
- Nice. - All right.
All the elements are ready.
After draining the water,
this is the cylinder.
So beautiful.
- The inside looks like crystal. - Like a coral.
- Yes. - Like that.
The space the ice cubes took up has hollowed out now.
It looks like the Grand Canyon.
It looks like a showpiece.
- Yes. - Actually.
- Faisu, here. - Yes, Chef.
Dip this in the milk chocolate.
Milk chocolate.
Dip.
Pull it out.
Faisu, you need a line. Hold it.
- Do you recollect that challenge? - Precisely why I said that.
- Good Lord! - [laughs]
We're readying the hot chocolate on this side.
What's that?
- Golden colour... - Oh, wow!
- Gold dust. - Oh, wow!
- It's so satisfying to watch. - Yes!
It looks exactly like the Grand Canyon now.
Had we known about this sooner,
some of us would have tried it out in the season in different styles!
I know.
I guess that's why Chef Ranveer didn't show it to us earlier.
Yes. [laughs]
It's a conspiracy.
Exactly.
- Chef! - Yes?
How did you come up with this?
As in,
that you wanted to teach us Sounds Of Chocolate in this episode.
If you want to express sounds,
chocolate is a sound treasure.
Chocolate can preserve many sounds.
- You can preserve the squish of berries in it. - Hmm.
- It can also preserve the splash of liquids. - Hmm.
So, chocolate is a chest which can preserve a lot of sounds.
Chocolate is a good medium to do this.
Wow!
So pretty!
- It looks like a dessert from Dubai. - It's so beautiful.
- You want to keep looking at it! - It has so much gold.
It'll get ruined.
It looks like the chocolate from Dubai.
[pleasant music playing]
Now, there's one more sound which is extremely interesting
but never used with desserts, which is slurping.
- Slurp! - Oh!
Right? [mimics slurping]
So, I said let's create a slurping sound with chocolate
by making a hot chocolate ramen bowl.
Oh!
If we create this agar noodle slurp in it.
Oh.
So, fruits.
Agar noodles.
Chef, I had thought that
Ramen bowl will be savoury.
I had thought the same.
But then I wondered, why should it remain savoury?
- Yes. - Isn't it?
Then I thought, let's do one thing
for the next round, let's switch the chef.
Then I felt, let's invite Tejasswi as the chef.
It cost me to ask that question.
(Laughing)
All right, Chef.
- Thank you, Faisu. - Thank you.
Faisu, hold this.
Take a photo of him with it he's the one who made it.
No, Chef.
- Today's winner is Faisu. - I'm taking this home with me.
I'm not letting any of you taste it.
Come, Tejasswi.
Where to?
The chef has called you.
Is that so?
So, the main element of this ramen is a savoury fried flower.
Oh.
We're preparing the wonton flower to keep it on top.
- Oh, rice paper? - Wow.
I took wonton skin rice paper
and marked it with an edible marker.
And placed a bit of rice in the centre.
Oh, to stick it.
This is one of those dish
which will trend on social media, just like Tejasswi's dishes do.
But I think this flower will really trend.
- Yes, beautiful. - Yes, it's actually very pretty.
Faisu, which of your dishes do you think will trend?
Ghewar.
Saffron Ghewar.
The Ghewar will trend, and so will your macarons.
Yes, the macarons too.
This is a key element of the dish.
Because to balance the sweetness
now we'll fry the wonton sheets in Rice Bran Health Oil.
After that, we'll dust them with chilli, salt and beetroot.
And this will help in
reducing the dish's sweetness and elevating its flavour.
This is the star.
[sizzling sound]
Here you go, the flower is ready.
Oh.
Before and after.
Now, while the flower is still hot
dust it with chilli powder and beetroot, and some salt.
Oh!
Let's dust it now.
[cheerful music playing]
Splendid!
Oh, goodness!
Wow!
And then will form a centre.
Are you ready for the magic?
Yes, Chef!
Hot chocolate Ramen.
[cheerful music playing]
Yum!
[cheerful music playing]
Now, to finish it this
so that people don't get confused and think it's a dessert.
- Mind-blowing, Chef! - Fantastic!
[everyone clapping]
Come closer and have a look.
Now, the highlight of this dish is
the savoury element that we added on top.
Because of that savoury element, it gets a nice snap
and that taste of saltiness
which balances it well, otherwise, it'd be overly sweet.
The soul of this dish lies in that flower right on top.
[cheerful music playing]
All right.
One by one
let's experience the sound of the chocolate.
Wow!
Tejasswi.
You need to eat it like this
so that the popping sugar touches your tongue
and pops instantly.
Oh, goodness!
[cheerful music playing]
Isn't it popping?
Yes!
It's yum!
Can I give it a try?
Yes, you try one more, then we'll call the others.
This is the snap.
[cheerful music playing]
- Can you all hear it? - Yes!
Wow!
I can hear it too.
I can hear every flavour
every sound
so clearly.
And it's coming from deep inside my ear.
When you all eat it, you'll understand.
It's so good!
Even the nuts.
Yes.
Even the sound of the nuts cracking is coming separately.
And this hardened chocolate is cracking separately.
And the liquid inside, it's not glucose
what is it?
Isomalt.
The isomalt is cracking separately.
And when you eat it, the isomalt
melts inside the mouth.
It changes from crunchy to chewy.
It's so good!
Come, everyone.
Wow!
I'll start with the chip.
This is chocolate bark with salt.
Taste it, and tell me if you like it.
I paused mid-bite, and the popping sugar inside it...
I can actually hear the sound of your popping sugar from here.
Turn it over and place it directly on your tongue.
Can you hear sound of it?
The popping sound.
Chocolate-coated strawberry is my favourite thing.
- Because it gives... - Squishiness.
Yes, squishiness.
After a bite
the strawberry releases a tangy burst of flavour.
Tanginess.
That is so good.
It's absolutely lovely.
Sir, had you revealed this earlier
we would've discovered so much more too.
All of us are going to carry these thoughts with us today.
Seriously.
I can honestly say this
and you won't be able to say a word in response
that Chef Ranveer, you never told us!
[funny sound]
Now I'm going to eat it with a loud slurp.
Ramen bowl.
Faisu is finally awake now!
Oh, Wow!
- It's spicy! - What was spicy in that?
Chilli, beetroot powder and salt.
Chilli with chocolate
always works brilliantly.
I'll give it a try too.
I want some chocolate as well!
There's no sound in the world better than a slurp.
Exactly!
First, we'll take a cylindrical container
fill it with ice, and pour melted dark chocolate over it.
As soon as the chocolate cools down
it will take its unique shape.
Then, take a mould of any shape
place it on a tray
and pour some white chocolate over it.
You can also use a piping bag for this
so that only a small quantity of chocolate comes out.
In the same way, we'll add dark chocolate.
The isomalt structure we prepared
will be dipped into the melted milk chocolate
and coated with a thin layer.
Next, we'll sprinkle chopped nuts over it.
The tray where we had poured white and dark chocolate
will also be covered with milk chocolate.
We will coat the potato chips
with a thin layer of both dark and milk chocolate.
Then, we'll sprinkle a little popping sugar on top.
Next, we'll carefully remove the chocolate from the tray.
The dark chocolate we had set aside to cool.
We will carefully remove it from the container.
we add strawberries on satay sticks
and dip them in milk chocolate.
Then we will place it on the dark chocolate cylinder.
You can even sprinkle a little golden dust on it.
You can start decorating the dark chocolate cylinder
with the isomalt
and chocolate-coated potato chips we had made earlier.
At the same time, we will prepare the hot chocolate Ramen bowl.
For that, we will add fruits and agar noodles into a bowl.
To make the wonton flower
we will add a little oil to the water.
We will cut the wonton rice paper into flower shapes.
Then, we will fry them.
And after frying
we will dust them with chilli powder, beetroot and salt.
Then, in the bowl with fruits and agar noodles
we will add hot chocolate and strawberry pieces.
We will place the fried wonton flower
on top of the chopsticks in the bowl.
[music]
Chef
I am so happy that you gave me the chance to become your sous chef.
Especially for such a yummy recipe.
I will definitely make this recipe at home.
And I will take all the credit for it.
- Don't tell anyone. - Absolutely.
No one can watch this episode.
Because she needs to make it at home.
But no one should know that I made it before.
- Fine? - Done!
Okay, everyone who watching, turn off your TV now.
Yes.
So, thank you, Chef Ranveer, and thank you to me as well.
- This was my recipe! - Absolutely right!
Thank you, Chef!
This is a viral-worthy dish.
Like you tell me that my dish will be viral.
I feel that these chips and the chocolates
and strawberries that coated in dark chocolate
and the main thing is
agar-agar noodles
and hot chocolate's Ramen are going to go viral.
100%! You will see it.
And after this sound of chocolate
I have only three sounds on my mind.
[spoon taps on counter]
[everyone laughing]
The sounds are always like this.
Sounds are
the most beautiful triggers created by God.
I hope that today
all of you felt something
after hearing the sounds of food and the yourself.
Absolutely.
So, this was my recipe.
And now it's your recipe's turn.
So, today, Dipika, you will make your recipe.
- Okay. - So, what will you make?
Chef, I will make sweet potato tart.
- Please make your tart. - Yes.
It has been a pleasure, thank you very much.
Thank you.
So, today, the dish I am going to make
is a very easy dish and it's also very healthy.
Sweet potato tart.
- Oh! - I made this dish
when Usha ma'am and I
were doing a blindfold challenge.
Making this dish with Usha ma'am without talking
was a big challenge.
But we both made it really well
and I was very happy.
That's why I thought
why not share this recipe in today's MasterClass.
- Perfect. - So, let's begin, it's very easy.
First, let's prepare the tart base.
I have all-purpose flour and butter
and I will preheat the oven.
Done.
And now
I will first take some butter in this bowl.
Then I will add some all-purpose flour to it.
So, the idea for the tart is
that you need to crumble the flour and butter together.
When you mix the butter and flour
it should form a crumbly texture.
Then, add the required amount of water or milk to it
and just bake it.
It's that simple.
This is done.
Now, I will add some water to it.
Do you always do this by estimation?
Yes.
- Always? - Yes.
When I first learned, I didn't do it this way.
But later, I understood because
you can make an easy and crisp tart..
You know, buttery ones that melt in your mouth,
it's made best when done by estimation.
I mean, it always works for me.
Because the trick is the butter and flour
it should become crumbly.
And then add a very small amount of milk or water
whichever you need.
The main thing is the butter.
I don't add almond flour or anything else.
It's that simple.
And whether your dough is right or not
you'll know it
once I've kneaded it.
Now, this is our dough for making the tart is ready.
It's now ready. Now look at this.
I'm pulling it, and it's pulling apart.
When making dough for roti or puri,
you need some elasticity.
It needs to pull longer.
This is called gluten.
It's the formation of gluten.
If your tart dough gets it
then your tart will come out wrong.
That is its characteristic.
The dough is now ready.
We will roll out a tart.
When you started your YouTube journey,
why did you think
that you will shoot your recipes?
it wasn't my idea to start with.
Saba told me...
My sister-in-law, she said...
that you have a lot to share.
I do a lot of DIY and crafts at home.
I make a lot of little things.
I love making food.
She said, 'Why don't you share it?'
So I thought of giving it a shot.
It was never a planned thing.
It was never about making a channel.
It was about sharing my recipes.
I just wanted to share what Dipika is like.
That is why the name of my channel
is Dipika Ki Duniya.
It was always
a zero-filter sneak peek into Dipika's world.
Here we have
the tart shell. Now,
we will let the dough fall into the mould carefully.
[calm music playing]
Usually, we don't have things like this at home.
We can take the back side of our knife
and use it to make the cuts.
I do it with a rolling pin.
That is a nifty method as well, however I'm not used to it.
So I will stick to this.
[calm music playing]
Teju, cooking is all about things you are used to.
Everyone has their technique.
They have their methods.
Yeah.
That's it.
It's ready.
We are going to blind bake it now.
Basically, we will be
adding this to the oven for a while.
In the centre,
we need to add these seeds.
Normally, when we bake it at home,
we can add kidney beans, chickpeas,
any big seeds to this.
You can't add rice as it will stick.
I'm adding some broad beans.
The tart is now ready.
I will add this to the oven at 170 degrees for around
12-15 minutes.
I've kept it in the oven
at 170 degrees for 12 minutes.
The oven was pre-heated at 170 degrees.
- Let's prepare the filling. - Yes.
We have sweet potatoes.
You can also call them yams.
I've boiled them.
In a pan, we will take
some butter.
We will add some oil to it.
That's it.
Now I will add some thyme.
This is dried thyme.
To this, we will add the boiled sweet potatoes.
We'll mix them in.
We will mix them well.
We need to mix them well. They need to be roasted.
We will add our seasoning as well.
Just some salt
and pepper.
[joyous music playing]
- Dipika! - Yes?
Who do you think
should have won MasterChef?
[intriguing music playing]
It must be the winner's day.
They are deserved winners.
But according to you...
According to me,
if I were feeling any better,
I should have won it.
If not for you, who else?
No, why someone else?
- Look here. - I'm right here.
You are out. Tell me, who do you think must win?
[upbeat music playing]
'What can I do if you feel jealous?'
[joyous music playing]
My tart is now half-baked.
We've baked it for 12 minutes.
Now we will remove the broad beans.
We will add the filling.
Then we will bake it for the final time.
Now, the sweet potatoes are roasted well.
We'll put them aside.
If we add it to the tart as is,
then it will become too dry.
It won't be fun to eat.
That is why I have some fresh cream.
We will add it in.
[happy music playing]
We will give it a good mix.
[joyous music playing]
So our mix
is now ready.
You shouldn't skimp out on cream. If there isn't enough cream,
then after baking it,
it will become dry and separated.
So add a good amount of cream.
Just put it
into your tart.
That's it.
Now, to top it off,
we have some grated cheese.
We'll add some of it.
I have coated the tart with cheese.
Now we will give it the final bake.
170 degrees around
five to seven minutes.
You need to keep an eye on it because
it can burn quickly.
As the tart is getting ready,
I've prepared a sauce.
It will be yum with the tart.
It will give it a hit of Indian flavours.
I've roasted tomatoes.
I've added some garlic.
Turned it all into a smooth puree.
I've put it through a sieve and as you can see,
I've sauteed it and added some salt
pepper and some cayenne.
That's all there is to it.
It is quite tangy with a garlic hit.
The tart is now ready, let's pull it out.
[happy music playing]
Whoa!
It looks quite beautiful.
Till it gets a little cool, let's complete our plating.
I'll use this plating comb.
First, the sauce
will be laid on the plate with this comb.
[joyous music playing]
Now the tarts.
- We'll add them here. - Wow!
I've made this fresh salad.
We have carrots, capsicum,
paneer and some zucchini.
We have mixed them well with
olive oil, salt
lime, some sugar and a bit of pepper.
We'll add this
neatly.
[joyous music playing]
Here is our sweet potato tart.
With a roasted tomato chutney.
Amazing!
My sweet potato tart is ready.
Come and taste, please.
[joyous music playing]
It's so yummy.
We never try sweet potato tarts at home.
This is the beauty. We learn it here.
- We get the chance to try things here. - Exactly!
I love it.
I love the mashed potatoes.
The sauce is amazing.
The freshness of the salad.
It's the perfect balance. I love it!
The dish I made was a sweet potato tart.
With a roasted tomato and garlic chutney with some fresh salad.
To make the tart,
I mixed maida and butter.
I eyeball it.
Then I kneaded it to a crumbly texture.
I added water little by little to make a dough.
We roll out a portion of the dough.
We will add it to our
tart mould carefully without breaking it.
Then we will bake it at 170 degrees.
For about 10-12 minutes.
Till it gets blind baked,
I will prepare the filling.
For the filling, boil the sweet potatoes.
Add some butter to a pan,
with a bit of oil.
I added some thyme.
I added the boiled sweet potatoes.
I added some salt and pepper.
We will roast this well
till it becomes fragrant.
Then we will turn off the flame.
We will mix some fresh cream into it.
We need to give this mix a creamy flavour.
Our tart is now blind baked.
Now we will add
the sweet potato mixture to the tart.
Then we will put it for its final bake.
170 degrees for around five minutes.
Let's plate it. We'll add some sauce to the plate.
We used a plating comb to swipe it.
We have a beautiful arc.
At one end, I will keep our beautiful tart.
On the other end, I will carefully place our beautiful salad.
My sweet potato tart
with roasted tomato and garlic chutney is ready.