[whooping and applause]
Hello!
- Hi, Chef! - Hi, Chef.
- How are you?
Please sit. Thank you very much.
Welcome to MasterClass.
I'm Ranveer Brar.
You've given us loads of love every single time.
Today, we've been joined by some ex-contestants,
some of this season's contestants
and some contest winners.
Please introduce yourselves.
I'm Jhuma from Kolkata.
I'm very fond of innovative cooking.
I'm a master trainer in a self-help group in West Bengal
and I teach basic courses on cakes and chocolate.
I love everything related to cooking.
- Welcome to the MasterClass. - Thank you.
Welcome.
Hi, Chef. I'm Neelu Koda from Ludhiana, Punjab.
I tried participating in the first few seasons of MasterChef
but I could not make it.
I had one regret in life.
I never thought I'd be able to make it to MasterChef.
However, today, Foods helped my dream come true.
Thank you,
Welcome to the show.
Thank you, Chef.
My name is Anna.
I'm a teacher
but I've always loved cooking from the start.
So, after coming home from school, I make new recipes.
I've tried many of your recipes especially,
and I love them.
I've watched you and learned to cook food.
And I didn't realise when I learned cooking
and doing all of this.
Thank you. Thank you very much.
Lovely.
- Wow! - All right.
Chef, my name is Chandan.
And I...
- Should I go on? - Oh! You're Chandan!
[laughter]
- Where have you come from, Chandan? - Over there, sir.
[laughter]
How does it feel to be back?
It feels great, it's lovely.
We missed you loads, Chandan.
- Really? - Yes.
Rajiv, how does it feel?
I'm delighted to be back, Chef.
I'm scared because I'll have to cook again.
[laughter]
This is our home now. So, obviously, it feels great.
I'm tense too because she's here as well.
She annoys me like nobody's business.
So, it feels great here.
I like it. I'm enjoying it.
- Archana, are you enjoying? - Yes.
- Obviously. - Rajiv, you didn't tell us
where you're from.
Me! I'm from London, Chef.
[laughter]
That's better. Now, life feels normal.
- Rajiv is from London. - Yes.
- Prachi, welcome back. - Thank you, Chef.
Prachi was our contestant in Season 8.
She made some amazing food.
Thank you, Chef.
All right, moving on.
Before we start, I'm looking for a sous chef.
In case you didn't know,
I'm a lazy and resourceful cook.
I enjoy standing like this and getting food made by others.
But more than that, I want...
When you guys cook with me under my supervision,
you'll get a lot of confidence.
Let's begin our search for a sous chef.
- Archana and Rajiv... - Gosh!
Are you ready...
- Yes, sir... - To find me a chef?
- Yes. - Absolutely.
[music playing]
Blindfold!
- Do we have to cut onions again? - With that!
So, once again,
- Ranveer and blindfold. - [cackling] Gosh!
This time, you've to chop seven bags of onions with your eyes covered.
- What! - Not onions, sir.
Come on!
- God! These look like my eyes. - Blindfold...
No, you're not that scary.
We'd like to think.
[laughter]
- Gosh! This is back. - [laughing]
- You tied it upside down, sir! - No.
- The eyes are inverted. - No.
- He looks like a zombie. - Look, sir.
Rajiv, blindfold her.
- Should I? - [laughter]
- Where's the blindfold? - I got it.
Anna says you look like a zombie.
Oh, no!
Archana, you look like the sister of an owl!
Hey, I really look like it!
Archana, why did they give you the eyes of an alien?
Sir, I was an alien in the previous birth.
You're an alien in this birth.
- Forget about the last birth. - Stand here, both of you.
- Okay. - [laughter]
Archana, come here.
- Hey! - Oi! Sorry.
Move, don't...
- Who invited them for MasterClass together? - [laughs]
They're tying our hands. Oi, Archana, they're tying us up.
- What are you saying? - How will they chop onions then?
Why did they tie our hands?
Where are you, Archana?
Stop it, Rajiv. I'll fall. I'm wearing heels.
Archana is looking cute,
but Rajiv seems to have a really bad squint!
Thank you, done. I'm leaving.
- Where are you going, sir? Hey! - He's going after tying us up.
Okay. To conduct this game,
let's call the person who we gave a hard time on this show.
- We showed him stars. Chandan. - Yes.
- Yay. - A big round of applause.
- Ew! - [applause]
- Now, here's what will happen. - Yes.
- Ingredients or dishes will come one by one, okay? - Hmm.
You have to taste them
and tell the other person about it
without naming the dish or ingredient.
You could describe its uses, where it's used or where it grows.
You've to explain to them in that manner.
You cannot name the ingredient or dish.
- Okay, Chandan? - Yes.
You're the ringmaster.
See you.
Shall we taste the dish?
Oi, hang on. This is the counter.
- Okay. - The dish isn't even here and he's licking things already!
Here comes the first dish for Archana.
Archana will taste this now.
How do I taste it? With the tongue or mouth?
- Put your face... - My make-up will get smudged.
- Come on! - My lipstick too.
- Come on, hurry. - Hurry up.
- What is this? - [laughter]
Couldn't you have warned me?
Tell me what it is.
- I told you! My lipstick is ruined! - [laughter]
What did you do that your lipstick smudged? Who did you kiss?
Describe it already.
- Slightly lower. Once more. - Sir, he's...
Tell me what it is, Archana!
Hang on. Let me process what I ate.
Tell me, come on.
- Remember the challenge that eliminated me? - Yes?
It had a certain ingredient.
- Cream cheese? - And if it weren't for that ingredient,
I... I mean, the quantity wasn't right and that led to my elimination.
You're crazy, you know!
Wait, you got eliminated because of the Cream Cheese Matcha Cheesecake.
- You didn't do the marbling. - Yes.
So, what other ingredients were there apart from cream cheese?
Start naming the ingredients.
It had cream cheese.
You're stuck on one ingredient!
If the quantity of that ingredient is not correct,
then things will get messed up like they did in my case.
Cheese,
cream, vanilla, uh...
Milk.
Yes, you're close. Keep going.
It'll get messed up if you add lots, right?
Yes. It shouldn't be more or less, but in the right proportion.
- Matcha... Ground tea powder. - No!
- It's white in colour. - White colour... White!
Is it sweet or savoury?
- It's... - Cream! Cream...
No, next one.
Icing?
- No! That day, I... - Ten.
- Nine. - Whipping cream.
- Yes! - Whipping cream.
- Yes! Yes... - Is it whipping cream?
- Yes! - Right answer.
- It's the right answer. - Really?
- Yes. - Oh.
Now, it's your turn. Okay?
- It's like feeding fodder to a buffalo. - Yes.
He resembles a buffalo.
- And he even acts like one. - Come on.
Rajiv, you're really looking scary.
- Come on. - It actually looks like your eyes are open.
- Oh! - [chuckling]
No! [laughs]
You eat this every day.
I eat it every day!
What did I make in the team challenge at Miraj Cinemas?
- It was horrible whatever it was. - Um... Potatoes?
No, next.
Well...
Um, kidney beans?
The kidney beans were raw!
It's long.
Long? Blue cheese?
Blue...
How is blue cheese long?
If you cut it across its length, it will be long.
- Yes, that is what... - [laughter]
Cut it as you please, round...
Give me the dish again.
Stop! It's here.
- You've to tell me if you want to taste the dish. - I want to, now.
- Okay. - Yes.
Here's the dish.
- Come here, Archana. - What?
Look at it.
- I can't see. - She can't see.
Okay. It's long, sweet and yellow.
Okay. It's long, sweet... That's a banana.
- Correct answer, Archana. Right answer. - That's right.
- Yay! - [whooping]
- Banana. - Applause.
Both are at one point each.
Bring the next one, please.
Rajiv, I'm going to make you taste this, okay?
[whimsical music playing]
[laughs]
I want to taste it again.
Chandan!
What?
Taste it properly. Wait, let me help you.
It went up my nose, I might sneeze.
[laughter]
- Where did you put it? - [laughs]
Nose, mouth!
- Put some in his ear too. - Wait.
Stick a tissue up my nostril.
I'll give him a tissue. Wait.
Ah! I'm ticklish.
Okay. Archana, do you know what this is? This is...
Come on.
- What you... You know snacks... - Yes.
Pull my pants up. They're sliding down.
- Is this why you picked me? - Please, my pants are sliding off.
"Clean my nose. Pull up my pants!"
- You know what it is? Not too high up. - Tell me.
Not the underwear.
I was saying, a savoury dish...
You said "snack" earlier.
It's an ingredient in this dish that Nikki always makes.
Thecha!
Yes. What's a thecha made of?
- Peanuts. - Oh!
- Huh? - What other name are peanuts called by?
Her thecha has only peanuts.
There's something else along with the peanuts.
What could it be?
What's a healthy snack along with peanut?
- Hurry up. - Look, people in villages have peanuts.
- In cities... - I'm not talking about villages.
Suppose you're dieting and go to the gym,
what do you spread on the toast?
- Oh, peanut butter. - Yes!
- Well done. Very good. - [applause]
- Yes. - Very good.
- Clean my mouth, brother. - No.
Oi!
- Where's Archana? - Oh, no.
- Archana... - No!
- No... Yes? - Archana, take some.
What?
Mwah. [echoing]
[screaming]
Ew!
He ruined my face.
- No, it's all good. Your turn now. - No...
Wait, come on.
Archana, your mask has lovely eyes.
It looks like you don't need eye make-up.
[Chandan laughing]
- So, Rajiv is at two points. - Okay.
- It's Archana's turn now. - All right.
Archana, it's your turn now.
- There's nothing... - Wait.
Hmm, what's this?
Hmm?
What is this?
This...
Yes! I got it.
Listen, Rajiv.
When we have...
- When Holi is here... - Yes.
- Summers are here... - Yes?
All the women sit in the sun and chop it.
- In the sun... - They chop it and dry it.
Are you talking about poppadom?
No. Pregnant women love to have it.
Tell him how it tastes.
Vada pav!
Since when do pregnant women love to eat vada pav?
Listen. Your eyes immediately shut after eating it.
Your eyes shut after eating it?
- Like this. Listen. [clicks tongue] - One eye.
- You start doing this. "Oh, yum!" - What?
"Yum!" That's how you go.
Paan! Paan...
You're an idiot, I swear!
[laughs] It's sour.
- I have just one question. - It's sour.
- I have just one question. - Okay.
- Do only pregnant women eat it? - Yes.
- Only? - No, not just them.
Everyone eats it
but you know a woman is pregnant if she eats this.
Her mother-in-law's brains!
Mother-in-law's brains?
- Tell him the taste. - How does it taste?
- She craves sour food. - Sour...
And asks her husband to get it.
What does it smell like?
Like this. "Ah!"
- Ah? - Yes.
I don't get it.
I've given you so many hints. Just guess already.
Ten!
- Yes. - Can I smell it?
- Nine. - I'm telling you...
- Not here. - Don't come here.
Eight.
- No. - Mustard oil.
Six.
- Mustard oil. - It is made in mustard oil.
- It's six. - Five.
- Chillies. - Dried in the sun.
- Four. - Pickle.
- Yes! - Whoa!
Very good.
You finally got it after I said it's dried in the sun.
You dry poppadoms in the sun. Which pregnant woman...
- Do pregnant women have only pickles? - Yes!
- Both of you are at two points. - Yes.
Equal points.
Mr. Chef!
It's your call.
I've chosen my sous chef.
Archana should do...
Chandan is my sous chef.
- Oi! - [whooping]
- Then why did we... - Oi!
Chandan was a great host.
[laughter]
He brought out the best in you.
That's why Chandan is my sous chef.
- Very good, Chandan. - Well done.
- Way to go. - Oh, my!
- Archana. - Yes, sir?
- Should I pick you? - Sure, sir.
Yes? Will you wreak havoc?
No, I'll make raita.
[laughter]
I'll run away if you do.
Let's do this. We'll start with Chandan.
- Then move on to Archana. - Done.
- Both of you guys are a great sport. - Thank you.
Love you both.
Thank you so much.
Let's talk about lost recipes
that were lost in conversation a while back.
The name of the recipe is Kabishambardhana.
- Kabisham... - Sir, is it Indian or foreign?
- Indian. - Huh?
- It's a Bengali name. - Bangla.
Kabishambardhana means felicitating a poet.
- Lauding, right? - Wow.
This recipe is from the family of Gurudev Rabindranath Tagore.
- Wow. - Oh!
He loved different cuisines.
It is said that he had phases.
One phase in his life was cauliflower.
He wanted to eat cauliflower in every form.
And during this phase,
his niece made this dish
on his fifty-fifth birthday.
'Gobhi Ki Mithai' or Kabishambardhana.
Today's dish is dedicated to Kabishambardhana.
Today, we'll make Kabishambardhana-inspired
Cauliflower Cr*me Br*l*e.
- Oh! - Oh, wow.
Wow!
Shall we begin?
Please.
Let's call the sous chef first.
Come on, Chandan.
- Go, Chandan. - The first sous chef.
Rock it, buddy.
So, this...
I've boiled the cauliflower twice already, okay?
If you want, you could boil it in alum.
That will neutralise the smell.
Or boil it in plain water twice.
You've to overboil it, okay?
Along with that, I'm making a sweet chutney
of tomatoes and berries.
Yellow cherry tomatoes and sugar.
[Rajiv] Oh, cherry tomatoes.
And berries.
- Should I put them all? - Sure.
All right. Basically, it's nothing but sweet cherry tomatoes.
Yellow cherry tomatoes, berries,
sugar and very little water. That's it.
So that the juices get released.
Don't add a lot of water, you don't have to make lassi,
just compote.
The cauliflower has boiled.
Boil the cauliflower and make it into a paste.
Chandan is afraid it might get burnt.
You'll gain confidence gradually.
I dread you might eliminate me from the MasterClass.
[laughter]
And what I've done here is taken some saffron.
I slightly toasted saffron in a hot pan.
Water is just to extract the colour. That is the only purpose.
You just have to add one spoon of water.
Cooking cream.
I've added cauliflower puree.
Cauliflower puree, cream.
I will add sugar too.
Please add sugar.
- Cardamom powder. - Yes, cardamom powder.
Okay!
Now, jaggery.
Okay? Jaggery holds a lot of importance in Bengal.
We call sugarcane jaggery 'Aakher Gur'.
Date palm jaggery is called 'Khejurer Gur' or 'Khejur Gur'.
This is date palm jaggery.
Palm jaggery. Okay?
I mixed it into this.
- Palm? - And... Yes.
I've turned off the flame.
Now, I will add egg yolk.
Okay? Turn off the flame.
Or else you will make omelette instead of Creme Brulee.
And then, you will say, 'Ranveer, you didn't tell us.'
It will become a scrambled egg.
On the other hand, cherry tomato and berry compote.
They are doing their thing.
This is vanilla.
Vanilla bean, vanilla pod.
You have to scrape off vanilla seeds.
Yes, Oh, vanilla seeds.
You have to bake it in a water bath, just like creme brulee.
Just fill enough so that it doesn't heat from the bottom.
The colour is beautiful, isn't it?
It is beautiful, sir.
Okay! Done. This goes in.
The temperature will be 140-150
for 15-20 minutes.
Done!
Our cherry tomato and berry compote is ready.
Amazing!
The tomato chutney is a classic Bengali dish.
The idea is to use that
- tomato chutney vibe with berries. - Sure.
And do a sweet compote
and then see where we can take it from there!
Taste it, sous chef.
- Wow! - Is it good?
- You liked it? - [indistinct]
- Be honest, Chandan. Is it nice? - Too good.
Okay! I will show you an interesting Sponge.
- Are you making a Sponge? - Yes.
Come on! The next sous chef is Archana.
- Go! Don't ruin it. He is making a Sponge. - Oh!
- Sponge. - You kept it clean.
Please don't spoil it.
- Sponge... Will you write the recipe for me? - Come on!
I will take it from you later.
For that, we will use Chakki Fresh Atta.
Sir, here you go. Flour!
Thank you very much. Here goes the flour.
I love Sponge.
- Sorry! - I've made Sponge the most in this show.
- Cakes. - But not this one, Rajiv. It's a very interesting Sponge.
Oh!
What is that yellow thing?
Egg white and egg yolk.
We've added sugar.
After sugar, we have to add a dash of vinegar.
Okay!
This is optional. Beetroot powder.
[music playing]
What is the purpose of oil, sir?
- The purpose is... - The butter...
Wait! You take his place.
The Sponge is dry.
Also, we can microwave this Sponge.
- Huh? - That makes it more dry.
Which is why we must incorporate fat.
There are two sources of fat.
- Egg yolks also had fat. - Yes.
That is the natural fat and the second one is oil. Okay?
[blender whirring sound]
Okay! The Sponge is done. Okay?
[music playing]
Now, paper cups...
We made holes at the bottom of paper cups.
Why did you do that, sir?
That is so that
the air can evaporate from below,
otherwise, it'll solidify at the bottom. Okay?
You can bake or microwave this Sponge
If you microwave it, the Sponge will be ready in 30 seconds.
Now, have a look.
- Can you see it? - Yes.
Yes!
- It's like ice cream. - It's a foam.
Foam has formed. It's already nicely aerated.
It's good to go for baking.
[music playing]
Okay?
It was easy.
The beetroot Sponge is ready.
Now, you just need to bake it.
If you put it in the oven, it will be ready in 10 minutes.
- 10 minutes. - If you microwave it, it will be ready in 30 seconds.
- 30 seconds? Oh! - That's it. All it takes is 30 seconds.
30 seconds.
It looks delicious, Chef.
Amazing, Chef. Well done.
[applauding]
The was microwaved. I will take it off the mould.
You wonder what to do last minute.
- Nothing seems possible. - Yes.
You could've said it earlier. We would've made it every time.
[laughing]
- That's why I didn't tell you. Or you'd just make this. - Exactly.
Touch it. Is it dry?
Sir, it is very soft.
Is it possible to make this in a microwave?
- Brilliant! - Lovely!
- Cotton... - If you had cooked like this,
- you would've made it. - It's like cotton.
You can also bake it in the oven, right?
- Easy, quick Sponge. - Hmm!
- Shall we plate it? Everything is done. - Chef.
Okay!
[music playing]
- Beautiful! - Wow!
Brilliant, sir!
It looks lovely.
- Let me show you the texture. - Yes.
That is the beauty of this.
Light and aerated.
We use this Sponge usually for garnishing
because its beauty is its texture.
As you open it, you will expose its texture.
That is how you generally would use this Sponge in crumb.
[music playing]
- It is very beautiful. - Wow!
- Beautiful! - Superb!
I sprinkled some sugar on the plate.
Just to create a visual separation.
- It's beautiful, sir. It's like a painting. - Yeah!
Playing gives you an option
- to do that. - If we had so much time,
we would've made the plating look stunning.
Do you know what your advantage is? You don't keep saying,
- '10 minutes!' - Yes.
- You have no stress. - 'Last 10 minutes.'
Sir, you have two minutes left for plating.
You think that way, but when you are cooking in a restaurant,
- you are working on one dish. - We didn't say that...
We have tickets for 40 tables on our counter.
And we have to work on them simultaneously.
Whenever I make a brulee, I layer it a lot.
Chef Ranveer, do you think
you will win if you make this dish?
[laughing]
Tell me! The creme brulee you've made
has textures and everything.
Can you escape the black apron? Tell us.
Chef Ranveer, tell us,
you have to finish plating in a minute. Can you do it?
I have a lot of faith in you, Chef Ranveer.
- I think you are slightly less on time. - Yes.
How less?
You have five minutes left.
- I have faith in you, sir. - No, he has a minute left.
- I have faith in you. - He can make a dish in 5 minutes.
Prove me wrong, Chef. Prove me wrong.
5 minutes? Silly man!
This is a garnish made from cauliflower and sugar.
- Oh! Wow! - Okay?
Nice!
- It's very beautiful. - It is quite beautiful.
There is a Jewish bakery in Kolkata
that makes a Christmas cake.
It is quite old. The Jewish bakery has been around for over a century.
They add Indian flavours to Christmas cake. Like petha,
- black pepper and fennel. - Wow!
Right! Because we've already added cake,
we will sprinkle dust on it.
It has petha with all those Indian flavours.
- Black pepper and fennel. - Oh!
- Very nice. - What is this dust made of?
- Indian flavours! - Black pepper,
fennel. The Indian spices...
- Christmas cake. - Used in the Jewish Bakery's Christmas cake.
Wow! So beautiful!
- Oh, this is... This is how it is. I would grind it. - Wow!
If I had done this, I'd have gotten a scolding, Archana.
Believe me!
- Plates... - I'm telling you!
- In the plate? - I mean...
Because of your plating?
This looks good.
- Better than yours. - Judges, 15 seconds left.
Finish your plating.
- Ten! - Nine!
- Eight! - Seven!
- Six! - Five!
- Four! - Three!
- Two! - One!
Time's up! Step back!
Wow! Well done!
- This is what stardom is! - Yes.
- We will see today! - Yes!
Now, it's time for tasting.
It's time to taste.
- Time for dessert. Time for tasting. - Yes!
[music playing]
So, presenting to you, a lost recipe.
Kabishambardhana in a new form.
- Wow! - Beautiful.
Beautiful!
- It looks lovely, sir. - Very nice.
Come on, attack!
Come on! Hurry up!
[music playing]
Chef Vikas, do you think this plating and food he cooked
can be a part of the Bungalow menu?
You are taking too long! I want to eat it. Okay?
- One second! - Hold on!
Look at it.
I want to see how she mimics me.
[music playing]
[spoon tap]
Yes! Spoon!
Amazing!
Wow, Chef. I swear,
this is not for the camera. You did a great job.
You can become a millionaire, Chef.
They also have to eat it. Don't finish it off.
- Let them taste. - Sir, it's good!
Chef, outstanding!
[spoon tap]
- I will use this spoon! - Outstanding!
It melts in the mouth.
- Fabulous! - It's delicious. Very nice.
Chef, it is so good.
- I would like to say one thing. - What?
It is delicious.
It's brilliant!
Outstanding! Outstanding!
'Boil the cauliflower in the water twice.'
'To make the chutney, '
'put cherry tomatoes, sugar and berries in a pan
and add some water.
'In another pan, toast saffron'
'and add water, cooking cream and cauliflower puree.'
'Then add, sugar, cardamom powder and palm jaggery.'
'Turn off the flame and add eggs.'
'Scrape off vanilla bean seeds.'
'Create a water bath in a pan and pour the mixture in a cutter.'
'We will place it in the oven' to cook'
'at 140-150 temperature for 20-25 minutes.'
'To make the Sponge, we will sift Chakki Fresh Atta'
and put it in a container.'
'Then, we will add add, sugar and some vinegar.'
'Add beetroot powder and oil to it.'
'Blend this ingredient, pour it in a siphon gun and shake the mixture.'
'and then dispense it into a paper cup.'
'We will put it in the microwave only for 30 seconds.'
'Take it out, extract it from the paper cup with the help of a knife.'
'For plating, we will first place our creme brulee'
'dust it with sugar and make it crisp with a slow blowtorch.'
'We will place our Sponge on it.'
'And we will sprinkle a mixture of Indian spices.'
'For the final garnish, we will add tomato and berry chutney'
'to finish this dish.'
[pleasant music playing]
Now, the next recipe will be made by...
[suspenseful music playing]
- Rajiv! - Whoa!
Thank you, Chef.
Go, Rajiv!
Mr. Chandan, you were with us in the kitchen for two weeks.
You left after two weeks. Did you have any life-altering experiences?
Yes, my life has changed.
- Earlier I used to cook out of passion. - Yes.
Now, my wife orders me to cook.
- What? - 'Go make tea.'
'Is your hand fractured? Can't you make it?'
'You are in MasterChef.'
You were brilliant at plating.
You were artistic with your plating
- for two weeks. - Yes.
Do you do that at home?
I did once.
My mom said, 'Why did you put the rice in one corner?'
[laughing]
I tried to explain. I said, 'It's plating.'
I told her, 'We call this plating.'
She replied, 'We already have a plate.'
Then I served it like she usually does.
I am going to make a dish today.
I received a spoon tap for it.
It was my Khandvi.
Let's take a cooking pot.
This is buttermilk.
We have this much buttermilk.
We will add the same amount of gram flour.
Same amount.
Stir it, like this.
To this, we will add some salt.
We will add turmeric.
Just like Archana annoys everyone,
we will do the same with Khandvi.
We have to keep stirring it.
Take out your frustration. Assume that I am Khandvi.
- Look! - Wow!
- See! - Nice!
- Nice colour. - This is the Khandvi mixture.
Now, I will put Khandvi on the tray.
Like this.
[music playing]
I've spread the Khandvi mixture on this tray.
I will place it in the refrigerator.
Now, we will make a chimichurri mixture.
The chimichurri mixture
is very spicy and tangy.
It has onion, coriander,
parsley, chilli powder,
vinegar, salt and pepper.
It is a tangy and sweet mixture.
If will add chimichurri to it,
it will be full of flavour.
Now, we will make a chimichurri mixture.
I will add chopped onion.
Then I will add coriander.
I love coriander a lot.
I will also add parsley.
Now, I will add some chilli powder.
And then I will add vinegar, some salt...
How much vinegar do you have to put?
As per taste. You can add it as much as you like.
How does vinegar taste?
- Does vinegar have a taste? - Add vinegar as per taste.
And before you ask how much salt I will add, as per taste!
What about the dish?
- As per taste! - As per taste!
We will taste it now.
- Quite... - Oh my!
It's quite spicy.
- But it is tasty, Chandan. - Really?
Will you decide that now?
Our chimichurri mixture is ready.
Now, we will make a Coconut Kadhi.
We will make buttermilk first.
I added curd now.
This is curd.
We will add some water to it.
We will whisk it and our buttermilk is ready.
To this, we will add salt.
Then we will add turmeric.
How much turmeric?
- As per taste. - Okay!
And then, we will add some gram flour.
Turn on the stove.
Pour some oil.
To this, we will add curry leaves and mustard seeds.
- What is that? - 'Raay.'
- 'Rai!' (mustard seeds) - Mustard seed!
- 'Rai.'
- It's 'rai'! - 'Raay'!
- You are pronouncing it wrong. - 'Rai'.
- 'Raay'? - 'Rai.'
- 'Rai'. - I am from London! It is what it is.
Is it called 'Raay' in London?
I will add mustard seeds now.
Do what you want.
Look at it now.
Whose 'Raay' (opinion)?
The oil is heating. The mustard seed pops.
After that, we will add curry leaves.
We'll also add some asafoetida.
What was in our buttermilk?
It had salt, red chilli powder, turmeric and gram flour.
I've put that mixture.
The buttermilk is cooking and Khandvi is in the refrigerator.
The chimichurri mixture is ready. This is cooking.
Once it is cooked, I will pour coconut milk into this.
This will be a Coconut Kadhi.
The Gujarati... I am Gujarati.
This curry won't be sweet, it will be sweet and tangy.
Archana, it smells delicious.
I am such a good cook.
- Hold on! - I must say so.
- I am sorry! - He thinks highly of himself.
I will expose him right away. Let me smell your dish.
- How delicious! - Yes.
- Right? - Yes.
- It does smell good. - Check it.
- Huh? - Does it smell good?
This is cooking now.
Now I'm going to get my khandvi from the fridge.
Now I'll cut the khandvi in strips.
[pleasant music]
Now I'll add the chimichurri spice in the middle of it.
Now we'll roll it.
My khandvi and kadhi are ready.
But the red oil that I'd added on top,
which had gotten such a good reaction,
was made by Archana.
So Archana, please come here.
And please make that oil again for me.
Come on!
- What did you add? - Mustard seeds.
Now we'll add a bay leaf.
Hey, what are you doing!
This is how you do it!
That's your problem, Archana. You always rush too much.
That's okay. Give me some salt.
I was the one who won!
We've taken that out in a bowl and kept it aside
for garnishing.
In the oil that was left, we added red chilli powder.
We'd already added salt to it.
So just red chilli powder. That's our red oil ready.
Thank you so much for making the chutney and the oil.
What a selfish friend!
Go and sit now. You're distracting me.
Bye, Archana! Your oil is done.
Now we get to plating. First, we'll add the kadhi.
Then we'll place the khandvi with chimichurri spice.
Then we'll place some oil on top.
The mustard seed oil that Archana made.
Then we'll add some desiccated coconut.
Now we add some curry leaves.
Now we'll add the red oil that Archana made.
My khandvi with chimichurri spice and
coconut kadhi is done.
And it looks fabulous.
- Come on then. Have a taste. - Yes! Time to taste!
- Come on. - Yes!
You should taste because I've already eaten it.
You should taste it.
Rajiv, this plating
can be in a Michelin-star restaurant.
- It's that good. - Oh, thank you.
It looks almost like a dessert.
- Oh? - Have a look.
Very nice. Rajiv, this is so good.
Thank you so much.
I like how
creamy it has become due to the coconut milk.
Yes.
It's a mix of sweet and sour.
Thank you so much.
Wow. Just wow.
- Looking like a 'wow'! - Very nice.
I remember this one dialogue
of Madhuri Dixit, "Perfect".
Oh, perfect!
[laughing]
I didn't expect this.
You didn't expect this?
Oh God.
- It tastes so good. - It's very nice.
- Wow. - So good.
- Nice? - So nice.
Give me the spoon tap.
[laughter]
To make khandvi, I add buttermilk to a pan.
Then I add equal amounts of besan to the pan.
Keep stirring this.
Then add a pinch of salt and turmeric.
Pour the khandvi mixture on a flat tray and spread it evenly.
And place it in the fridge to chill.
To make the chimichurri spice,
take chopped onion, chopped coriander,
some chopped parsley, red chilli powder, vinegar, salt in a bowl.
Mix it properly.
Your chimichurri spice is ready.
To make the coconut kadhi,
add some water to yoghurt to make buttermilk.
Add salt, turmeric, and besan.
Pour some oil in a pan and temper the spices.
It will have curry leaves and asafoetida.
Add the mixed buttermilk to the pan and cook it.
Once it cooks, add some coconut milk.
Once the khandvi is set, cut it into long slices.
Place the chimichurri spice and roll the khandvi.
When the khandvi is ready,
we'll make another temper with
mustard seeds, curry leaves, and red chilli powder.
This is your chilli oil.
For plating, place the coconut kadhi first.
Then place the three khandvi on it.
Then add the tempered mustard seeds and desiccated coconut.
Finally, garnish with some chilli oil
and serve the dish.
[pleasant music]
Guys, thank you so much for coming to the MasterClass. It was fabulous.
It's time to take your leave. So thank you, guys.
Lots of love. Take care.
[applause]