Webcast Script - "Cooking Made Quick & Easy - Matar Pulaav"

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Script
Cooking Made Quick & Easy
Matar Pulaav








                                                              by Shailendra for Bhanu Pratap Photography,
                                                                                                       Saket, New Delhi.


Fade In
KITCHEN
A beautifully decorated kitchen, where the host and the chef, who have to present the show, are smilingly talking in a way as if they are gossiping something. Flowers, whether natural or artificial, are used to adorn the look of the kitchen and the worktop.
Camera after rolling all over the kitchen, focuses on host and chef.
Introduction music turns slow, and host breaks in his/her dialogue.
With a slight smile on his/her face:
                                  HOST
“Namskar! Tyoharo ke iss shubh samay, par swagat hai apka Cooking Made Quick & Easy ke ek exciting episode me, jahan par ham kuch behad mazedar, zyakedar dishes banana seekhenge.”
“Main hoon ABC, apka/apki host, aur hamare sath hain chef XYZ, jo ki pichhle dus saalo se hotel and hospitality industry se jude hue hain.”
“Chef, kaise hain aap?”
                                  CHEF
“Main bahot accha hoon, aap bataye?”
                                  HOST
“Hame to aapke lazzatdar khane ne khush kar rakha hai.”
                   HOST
”HmmHmm”




Tries to giggle with a closed mouth.
             
Chef too sprinkles a smile .
HOST
“Toh, aaj aap hamein kya banana sikha rahe hain?”
CHEF
“Tyoharo ka mauka hai, aur Bharat me tyoharo ke mauke par aam taur par gharon mein puri, kachori, tarah-tarah ki sabziyan, mithaiyan wagaireh banayi jati hain. Par Hindustani khana rice ke bagair adhura samjha jata hai. To aaj hum chawal ki ek behad laziz dish, matar pulav banana seekhenge.”

As he says tyohar, a short clip, related to or depicting the festival of lights, deepawali, rolls over the screen.
As he says, puri, kachori, tarah tarah ki sabziyan, the same rolls over the screen.
As he says, Chawal, a clip(s), slides or images of some of the dishes of rice follow the screen.
Related music keeps on playing along with the clips/images-slides
Camera joins back the studio.
    CHEF
“Alag alag log alag alag tarah se matar pulav banate hain, par ham yahan par aapko matar pulav banana ka ek aisa tarika batayenge, jis se ki ye bahot aasani se taiyar ho jaye, aur zyada mashakkat bhi na karni pade.”





                   HOST
“Ji chef aapne bilkul sahi kaha. Aam tor par pulav banana kafi mushkil samjha jata hai, aur log, festival hone ke baad bhi, simple sa boiled rice he cook karte hain.”
“Anyways Chef, mere muh me to abhi se pani aane laga hai. HmmHmm”
Chef too nods and supports her giggle.
                                  CHEF
“HaHa”
                   HOST
“Chaliye, aur der na karte hue, shuru karte hain Matar Pulav banana. Sabse pehle, please note karein INGREDIENTS.”
                   CHEF
              “Matar Pulav banana ke liye hame chahiye –
·         Boiled Rice – 4 cups
·         Boiled Green Peas – 1 cup
·         Butter/Ghee ya Vegetable Oil – 3 tbsp
·         Cumin Seed ya Zeera – 1 tsp
·         Asafoetida ya Heeng – 1/4 tsp
·         Chopped Green Chilli – 1 tbsp
·         Sliced Onion – 2 tbsp
·         Green Cardamom – 2 nos.
·         Bay leaf – 1 no.
·         Garam Masala Powder – 1/2 tsp
·         Aur Namak – Swadanusar”





HOST
“Ye to ho gaye ingredients. Aaiye ab jante hain Matar Pulav banana ka tareeka.”
                        CHEF
“Bilkul, sabse pehle ham ek pan me Butter ya Ghee garam karte hain.”

While the butter melts.
Chef smilingly puts his point.
                                  CHEF
“Aap chahein to vegetable oil bhi le sakte hain, lekin jo maza desi ghee aur makkhan se aata hai, wo kisi aur edible oil se nhi aata.”
                   CHEF
“Butter melt ho chukka hai. Ab ham isme dalenge heeng, aur 5 second ke baad zeera, fir next 5 second ke baad Tejpatta, aur agle 5 second ke bad ilaychi.”
“Paanch-paanch second ke antar pe ingredients ko dalne se har ingredient ko apna aroma contribute karne ka mauka milta hai.”
“Dhyan rakhein ke heeng dalne ke baad aapko aanch deemi kar deni hai.”
Host approaches
                                  HOST
              “Laiye main chalati/chalata hoon.”

Chef places the bowls of both onion and mirchi, one by one near the host, towards the burner.
                            

                                  CHEF
“Ab 10-12 seconds ke baad, ham isme dalenge sliced pyaz aur chopped hari mirchi. Aur tab tak unko pakayenge jab tak pyaz, bahot zyada nhi, halka sa laal ho jaye.”
Chef also indicates ‘halka sa’ with his fingers, and by closing his right eye.
                                  CHEF
“Ab ye pyaz laal ho chukka hai, aur ham isme ab dalenge hari matar. Aur heat ko medium tez kar denge. Aur iske sath he ham isme thoda sa, karib ek chutki, garam masala dalenge. Lagbhag ek minute tak chalane ke baad, bari aati hai chawal ki.”
Lowering the heat, and pouring the rice into the pan, while the host slowly mixes the rice with pea, using the spatula or the kalchhi.
                                  CHEF
“Lekin rice dalne se pehle, ham aanch ko dheema karenge. Aur ab dalte hain rice… hamare pan me.”
He also sprinkles the salt over the rice.
                                  CHEF
“Ab ham isme dalenge namak, apne swad ke anusar, aur isko acche se milayenge.”

After which, chef comes back to the pan, and mixes the rice and peas with gentle hands.
                                  CHEF
              “Hame ise halke hatho se chalate hue karib teen se char minute tak pakana hai.”
HOST
“Waise pulaav aam tor par log kai tarah ke accompaniments ke sath khate hain, jinmebhi namak hota hai, to isme namak thoda kam he rakhna chahiye.”


CHEF
“Ji, bilkul sahi kaha aapne,ABC.”
While stirring the rice
                                  CHEF
“Hamne matar pulav ke liye fresh boiled rice liya hai. Aap kisi bhi tareeke se boil kiya hua rice le sakte hain. Par sabse acche taste ke liye, dhayan rakhiye, aapko taza boil kiya hua rice he lena chahiye.”
                                  CHEF
“Ab hamare matar pulaav me namak mil chukka hai, kafi khoobsurat aur tempting si khushboo bhi aane lagi hai. Ab ham ise burner se utar kar, alag rakh lete hain, aur isme dalte hain bacha hua garam masala, aur achhe se mix karne karne ke baad, isko dhak dete hain, kareeb paanch minute ke liye. Fir ye ekdam taiyar hai serve kiye jane ke liye.”
                   CHEF
“Matar pulaav ko garnishing ki zarurat nhi, kyuki ye apne aap me bahot khubsurat lagta hai. Yahi wajeh hai ki kuch hotels isko apne dining menu me hare moti ka pulaav ke naam se include karte hain. Fir bhi, yadi aap chahein, to pyaz ke fried yani taley hue chhallo se matar pulaav ko garnish kar sakte hain”
                   CHEF
“Matar Pulaav ko ham kisi bhi accompaniment ke sath serve kar sakte hain. Par, personally, ye mujhe garma garam Shahi Paneer ya thande thande Mint Raite ke sath bahot pasand hai.”




                   HOST
“Chef, Matar Pulav ki mehek aur apki baato ne bhookh ko dus guna badha diya hai. Chaliye jaldi se taste karte hain. Aur viewers, aap hamare Youtube Channel pe visit karte rahiyega, kuch behad unique cooking tips, ideas, and methods ke liye, jo banate hain cooking ko QUICK and EASY!”
“Jaldi he fir milte hain, ek nyi dish ke sath. Till then, eat healthy, live healthy. Namaskar.”
                    CHEF
“Namaskar”   

Music plays. Images of the cooked dish run on the screen from different angles, in close up.
Camera focus slowly fades out, and the light goes dim.
Music keeps playing, while chef and host start serving the dish into the platter. (visible but not very clearly)

                                      Fade Out.


THE END

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