Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00191A
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00:01 I like love cooking foods from other countries.
00:04 Caribbean food, and Thai food, 00:07 and Mexican food, and Indian food. 00:10 All these different dishes that come from 00:13 different countries are so wonderful. 00:15 Tastes good, look good, smell good, 00:17 and on the show we are actually doing 00:20 foods from India and the program is 00:23 entitled Indian Cuisine, stay by. 00:54 Welcome to Abundant Living. 00:56 Welcome. We love this show, 01:00 3ABN, and we love cooking. 01:02 That's right. And also they may not even 01:05 know who we are. 01:07 Oh! Of course you know who we are. 01:09 For those who are watching for the first time. 01:11 I'm Paula Eakins and this is my husband 01:13 Curtis Eakins. Yes. 01:14 We are the co-hosts Of Abundant Living. 01:17 Abundant Living, and we love it. 01:20 And this is Indian Cuisine, Indian Cuisine 01:23 Now we go to restaurants We go to restaurants. 01:26 We love to go to Indian restaurants 01:28 Absolutely, absolutely. 01:30 And not only that, we do a lot of traveling 01:32 and then in the traveling a lot of 01:34 the recipes that I get are developed 01:35 from some of the other countries 01:37 and stuff that we actually travel to. Yes. 01:39 And you know, we go somewhere 01:41 and they actually have their recipes 01:43 or they'll say something about I want try to 01:45 convert them a little bit, 01:46 change them up a little bit, 01:48 and so that gives me an opportunity 01:49 to get a hold of their cook book. 01:50 Yes, right. Sometimes we try 01:52 to take the book home, and see if we can 01:53 take away some of the things, 01:55 you know, maybe so much of the 01:56 cholesterol or so much of the saturated fat. 01:57 You know, or the white products or whatever. 02:00 But you know, believe it or not, 02:01 a lot of other countries actually have very good 02:03 diets with lots of fruits and lot of veggies as well. 02:06 Yeah, we know. We here in America 02:07 we have a Standard American Diet or SAD. 02:12 So, but again the Indian cuisine 02:14 has a good diet overall I will say. 02:17 Yeah. And of course this is going to be a 02:18 meatless diet, so Absolutely. 02:21 Just what Abundant living in 3ABN is 02:22 all about. Yes, yes, yes, yes. 02:23 Cholesterol free. Cholesterol free, 02:26 no eggs at all. Yeah, seems that. 02:29 No meat at all. 02:30 Nothing that comes from animal, 02:31 or has a face or a mother. 02:34 My daughter made that comment the other day 02:35 when I was talking to her. 02:36 She said momma, does it have a face. 02:38 I said, no. Does it have a mother? 02:39 Does it have a mother? No, it doesn't. 02:41 That just means that, you know if it has a face 02:43 or a mother we should not be messing with it. 02:45 Yeah. It's not the best article of food. 02:48 Well, let's go to the recipe. Alright. 02:53 Curry Potato Turnovers, it calls for: 03:32 And soy mil, to glaze. Now. Okay. 03:36 You already know it's quite a bit 03:37 of spicy stuff. It sure is. Put the recipe, 03:39 and of course in order to even get this ready. 03:41 We got to first start on our, 03:43 actual crust itself, alright. 03:45 On the crust, huh. 03:47 So, we you're gonna do is, yes, 03:48 your favorite, as far as your favorite thing. 03:49 Oh! My favorite thing. 03:51 Your favorite thing. So, why don't you go 03:52 add the whole wheat flour and whole wheat 03:54 pasty flour together there. 03:55 Okay, put both of these in here. 03:57 Put them in together. 03:58 We going to go ahead on and add in salt. 04:01 You mentioned about McKay's' 04:02 chicken style seasoning. 04:04 Lets' talk about that for those 04:05 who may not be aware of that. 04:07 McKay's' chicken style seasoning is actually 04:09 just a seasoning that mimics that 04:12 of a regular chicken broth or chicken cube 04:15 that you would use when you are doing some type 04:17 of a soup base. But there is no animal at all. 04:20 No animal. Okay. 04:21 No animal ingredients. 04:23 You can have a beef style seasoning. 04:24 Yes. And no beef. No beef. Okay. Alright. 04:26 Now you're going to go ahead and put 04:27 your margarine in, Curtis. 04:28 And we know of course we gonna just crumble 04:30 it on up until we get that texture of cornmeal. 04:34 Okay. And, it's always better if the margarine, 04:36 of course, is cold. Now just take your fork 04:39 and go up and down. 04:41 Otherwise you're gonna, 04:42 it's not going to mash together. 04:44 Can I do it now. Just do like that. 04:45 Oh okay. Although that's what I was going there. 04:48 Now you kind of stirring for a while. 04:50 I will stir a little bit, okay. Yeah. 04:52 And usually if the margarine is colder. 04:55 It actually crumbles up just like cornmeal. 04:57 As you can see it's actually doing now. 04:58 Okay. Okay. And then what you're gonna do, 05:01 plus kind of like what we want. Okay. 05:03 Okay. Why don't you go ahead and pour 05:04 that water in slowly for me there. 05:06 We add in the water. 05:08 This is the half a cup of water here. 05:13 Okay. And we gonna make a soft crust. 05:19 So this is going to be a turnover, 05:21 the ingredient is gonna be inside this. 05:24 This is going to be that, the ingredients are 05:26 going go inside of that, okay. Okay. 05:28 What I'm gonna do is I am going to add 05:30 just a tad bit more of water when you use that 05:32 whole wheat flour and you use the pasty flour. 05:35 You might have to put just a little bit more, 05:37 just a little bit more water in here, 05:39 little bit more there, okay. 05:43 I'll let you do it baby. Alright. 05:44 Now once we gets this going and we gonna, 05:48 see its making up its own thing there. 05:51 And what we've done Curtis is save time 05:55 once again we've gotten our dough. 06:03 Oh! True. 3ABN kitchen one down, 06:07 and you got it going on baby. 06:09 Oh! Now I am going to move this over to 06:11 the side because what I want you to do as 06:13 matter of fact let's take this. 06:14 Go ahead on and. So we're just fast 06:16 forward about 5 minutes. We got fast forward. 06:17 I'm gonna give you a knife and you can go 06:18 ahead and start chopping the onion up and 06:20 I want to go ahead start rolling out 06:21 the dough so they could see this dough. 06:23 Okay. Alright. And the reason 06:24 why is that this dough actually has to sit 06:26 for at least 30 minutes chilling. 06:30 Okay, and 30 minutes is almost equal to 06:33 the amount of time that we actually have. Okay. 06:35 Okay. All right-y. 06:42 When was the last time we've been to 06:43 a Indian restaurant. Honey, 06:45 it's been a while. Oh! 06:47 There's this one in Huntsville we 06:49 We frequent quite often. 06:50 My wife goes to the restaurant, 06:51 she gets her pencil and pad out and 06:55 try to guess what's the ingredients in the meal. 06:58 Don't tell all my secrets. 07:00 Okay. That's just one of them. 07:01 Now believe or not, 07:03 this recipe is going to be for, 07:05 we're gonna make four turnover so 07:07 I usually just cut it in half first, 07:11 and then I cut it cross again. 07:13 So I want four pieces, okay. 07:16 And then each one of these piece is 07:17 going to make its own. 07:20 Turn over. Turn over. 07:21 Now while I am doing is, 07:23 I am going to take and roll this, 07:24 get this rolled out in a minute. 07:25 I want you to get your fire going, 07:27 because now we're going to fix the inside, okay. 07:32 And you have oil right there. 07:34 We're gonna put the oil in. 07:39 Okay, and I am going to watch what 07:41 was going to happen. 07:42 I am going to go ahead and have you put that 07:44 inside and sauté those onions for me. 07:45 Here is your spatula. 07:47 I start sautéing onion. Yup, 07:49 and I am going to go ahead on 07:50 and start making up the actual pockets himself. 07:54 Just roll it out, then. 08:04 You want the onions to be translucent 08:06 Yes, please. 08:11 Picking up these kitchen terms, honey. 08:12 You picking them up, picking them up. 08:14 Translucent. That's a good thing. 08:15 That's a good thing. Yes. 08:22 Get some flour going here. 08:26 Okay, now this is in your cook book. 08:28 This is in our supplemental book. 08:30 This is the new one. Okay. 08:31 So let's talk about that because 08:33 The supplemental recipe book actually is 08:35 the addition to global. 08:38 We've done a global one before, 08:40 we've added recipes to it, 08:41 it's gonna, sit that over there. 08:43 I am going to back up a little bit because 08:45 the tears are about to flow. A little bit. 08:48 You alright? Yes. 08:49 Okay. Back up a little bit. I'll back up. 08:51 And I will you tell what, just turn that down. 08:58 We will keep that going. 09:03 You going to do all four. 09:05 I'm just going to do one, so you can, 09:06 I'll do two of them so you can see 09:08 what's going on. Alright. 09:09 Alright. You wanna make a round circle. 09:14 'Cause we gonna fill it up. 09:16 And now what you gonna do is, 09:17 you're gonna go ahead on and let's start 09:19 them spices. We got that garlic going on in there. 09:21 Now, this is the garlic. 09:22 And then these are your spices. 09:23 We got cumin, turmeric, coriander 09:26 and McKay's chicken style seasoning. 09:29 It's going to really be smelling good, 09:30 smelling good, smelling good. 09:35 I'll look in the turmeric and chicken styles 09:38 seasoning and cumin, on in. 09:43 That smell good. Alright. 09:50 Its time for the carrots too or what? 09:52 Now, what's going to happen is 09:53 this sautés for a while and the onions 09:56 are actually going to get little more of a 09:57 caramel color, okay. And then we going 10:00 go ahead and put in the potatoes 10:02 and also the carrots. And I've already 10:04 steamed those, yes. I've already steamed them 10:06 so they're ready to go. 10:07 You smell that. Isn't that wonderful? 10:09 It's lovely. Alright, alright. 10:11 It is kicking. It's kicking. It's kicking. 10:19 I am going to stir it up real good, 10:20 sauté that, turn the fire up a little bit. 10:22 Move all the stuff out of your way. 10:28 Alright. Okay. Now, normally what happens is 10:36 once we finish cooking that. 10:37 We let it sit on aside because it really does 10:39 have to cool before you put it inside of 10:41 the crust itself, okay. Okay. 10:44 Alright. Once you have cooked the crust. 10:46 We'll cook. That's right. 10:47 Okay. Okay. So we'll sauté that 10:49 and then let me just go ahead on and turn 10:51 it a little bit more here around the edges. 10:53 Now can you put any type of meat. 10:57 Absolutely. I mean vegetation meat in here. 11:00 Yes, yeah. You can really play with this. 11:02 Yeah. Quite a bit. It's a matter of fact 11:04 and you can turn it off right. 11:05 Go ahead and turn it off, okay. 11:07 As a matter of fact, around the holiday time 11:08 when I am making these. 11:09 I will make them up and you can actually 11:11 make them up and put the some, 11:13 I'll show that to you also. 11:15 But you can actually put, 11:16 your filling on the inside 11:18 Okay. Put the other top on top of it. 11:19 Take a fork and then go all way around it, 11:21 okay. And make a nice pocket. Okay. 11:22 Alright. Alright, okay. Or the other way 11:24 we're gonna do it which even though 11:26 it has not cooled yet. 11:28 We're gonna just take out a little bit. 11:32 So, now you assume that it has cooled. 11:34 Yes, and we just gonna go ahead and. 11:37 Put a little bit inside. Yes. 11:42 And then we are going to just fold it up. 11:53 Umh. Very good baby. 11:56 And what you're gonna do is, take your fork. 11:58 Can I do one of those? Yeah 12:01 What's that you call that crimping or something. 12:04 Well, it's kind of, fork kind of helps it 12:06 to keep it together there. Yeah. 12:08 So when it bakes in the oven, 12:09 you give me that tray over there? 12:11 Give me that tray. Okay, alright. 12:23 Let me just put this right here. 12:25 And you can't put a lot in there now Curtis, okay. 12:27 Okay. 'Cause you won't be able to do your thing. 12:30 Want me to do this. Yeah. 12:31 Okay. You need to back up a little bit, baby, 12:33 okay. This is maybe dangerous, alright. 12:35 I know. Okay. That's enough to 12:37 more than enough, more than enough. Okay. 12:39 Because, I still have to close it. Okay. 12:42 Now, I want you to take notes okay baby. 12:44 You're taking notes on this. 12:45 Go ahead Mr. Eakins. 12:47 Okay. Sister Eakins. 12:48 And hope the camera's getting a close up 12:51 of this, because this is very critical 12:52 move right here. 12:54 I'm not trying to be funny baby. 12:55 Okay, I want to. I'm gonna take this fork. 12:58 Okay, I'm gonna crimp it. 13:00 What is so funny? 13:02 Even the camera crew is laughing. 13:03 What's funny is that the whole, 13:05 that there is holes up there, 13:06 honey and when that goes, okay. 13:07 Okay, it's closed now. Okay, there you go. 13:09 Mine's the prettier. Well, we're about 13:12 the same. Here you go and yeah that's. 13:21 Well. Okay, the way you're laughing? 13:22 I don't know. Okay, you have to talk to me 13:24 after the show. I just want you to know. 13:26 Maybe you need to take a break? 13:28 I want you to know that at the end of the show. 13:30 I am going to show you Curtis's and 13:32 what happens with that. 13:34 May be pick out which one is mine 13:35 when it starts baking. 13:37 But it bakes in the oven. 13:38 It has a temperature of above 400 degrees. 13:41 It will bake in oven and that will get nice 13:42 and golden brown. Now one of the things 13:44 that you can do is just take your brush 13:46 and little bit of the soy milk. 13:48 What we have here and you're just gonna brush 13:50 it across the top, okay. 13:52 Brush across the top. Okay. Alright. 13:56 Well, we're gonna take a break, 13:58 and when we come back. 13:59 We will look at the next recipe. Okay. |
Revised 2014-12-17