Today Cooking

Three Angels Broadcasting Network

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Series Code: TDYC

Program Code: TDYC018023A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:11 Hello, and welcome to 3ABN Today Cooking.
01:14 My name is Jason Bradley,
01:15 and I am so excited to be with you today
01:17 because I am getting ready to do
01:19 what I do best
01:20 and that is eat delicious meals.
01:22 And I don't even have to cook it.
01:24 Our guest today is someone who is no stranger to 3ABN.
01:28 Her name is Padmaja Medidi.
01:31 But I'll call you Padma for short, correct?
01:33 Yes.
01:35 Namaste. Namaste. Namaste. Namaste.
01:38 And what does that mean? That's greetings in Indian.
01:41 Okay, nice.
01:43 Tell us a little bit about your background?
01:44 Well, I am a registered nurse, happily married.
01:48 My husband is a physician, he is the Medical Director
01:50 of Suncoast Community Health Centers in Tampa.
01:53 We have two children.
01:55 Both are physicians,
01:57 they are married and they are out of the house.
02:00 So we do travel a lot and do a lot of mission work,
02:03 at least two
02:05 to three mission trips every year.
02:06 Wow, two to three a year.
02:08 Where are some of the places that you have been?
02:09 We've been to Jamaica, Trinidad, Guyana, India.
02:13 So we do travel quite a bit every year.
02:16 Wow!
02:17 Yeah, so we have fun doing that but first of all,
02:20 I really want to thank 3ABN for giving me this opportunity
02:25 to show these tasty, nutritious vegan recipes.
02:30 Well, praise the Lord. We're happy to have you.
02:32 Yes, you have to use just a little bit of Indian spices
02:36 and that will just enhance
02:37 the taste of any food and curry that you're making.
02:40 Can I tell you something? Yeah.
02:42 I love Indian food. Wow.
02:45 Indian food is...
02:46 It's one of my favorites like my...
02:48 It's in my top.
02:49 Well, you're in for a special treat today.
02:51 Nice.
02:52 What are we going be making today?
02:53 Okay, today the first dish is Spinach Rice.
02:57 Let's take a look at those ingredients.
02:59 Yes.
03:03 Okay, first we need...
03:35 That sounds like it's going to be a really good recipe.
03:38 Yes.
03:39 Now first we have to blend...
03:44 the spinach. Okay.
03:45 Fresh spinach, as you can see I'm using only fresh over here,
03:49 fresh spinach.
03:51 And now you blend
03:52 that with a little bit
03:54 of the water along with garlic.
03:57 Now this isn't
03:59 the minced garlic out of a bottle,
04:00 this is like...
04:02 Yeah, fresh garlic. Garlic, clove, okay.
04:03 Yes. And then some cumin.
04:05 And this is the green chilies. Okay.
04:07 You just put a little water and blend it all together.
04:11 I have already blended that and this is the mixture.
04:15 Oh, nice.
04:16 So this is the consistency
04:18 that it should take on after you blend it.
04:20 Okay. This looks amazing, that color.
04:22 Yes.
04:24 And I'm telling you spinach rice
04:25 is such a wonderful dish, we're going to...
04:29 I'm telling you're going to love this.
04:31 And now I'm going to put oil... Okay.
04:33 In the pan, we're just going to let the oil warm up
04:36 a little bit.
04:38 And the first thing that I do put in the oil...
04:40 Everybody should know if they watch my shows
04:42 before is mustard seeds.
04:44 Really, mustard seeds in the oil and why is that?
04:46 Mustard seed...
04:47 Did you see the mustard seeds, this is mustard.
04:50 Wow! Yes.
04:51 Now, if we have faith like a mustard seed and that's...
04:55 That's exactly what they are talking about
04:56 is this mustard seed.
04:58 That is tiny. Yes.
05:00 So, now we're going to use the mustard seed.
05:03 First I will pour...
05:05 You just have to make sure the oil is really hot
05:08 because they will start sputtering.
05:12 Okay, now after the mustard seeds,
05:16 the cumin seeds.
05:17 Okay.
05:19 And the urad dhal.
05:23 Urad dhal, I never heard of that before.
05:25 This is split peas,
05:26 but it's a different kind of peas,
05:28 we have several different kind of peas in India.
05:31 Okay, now I'll pour the urad dhal.
05:35 We just have to make sure...
05:37 That's light brown.
05:40 And then I'm going to add my curry leaves.
05:44 Okay.
05:46 That will get the most flavors going.
05:49 Yes.
05:50 Now, I'm going to add the curry leaves.
05:51 Wow!
05:53 See I haven't seen curry leaves before either.
05:55 See, do you see them sputtering?
05:57 Yes, yes. Now we know it's hot.
05:59 Should I be nervous? No.
06:02 And now, I'm going to pour the mixture here,
06:04 the spinach mixture.
06:05 Okay.
06:13 Oh, wow.
06:15 Now, we're going to let this cook.
06:18 Okay.
06:19 I'm going to reduce the heat a little bit.
06:25 Wow, that's really going, smells.
06:30 Yes.
06:32 Remember now, we have garlic in here,
06:35 green chilies in here, and cumin.
06:37 So that's the smell that you're getting.
06:41 I love garlic too but, you know, I am...
06:44 Hopefully I don't talk to anybody
06:46 after I eat this.
06:48 Now, as you can see for this particular dish,
06:54 I'm using basmati rice.
06:57 Okay, I have already cooked basmati rice.
07:00 We have to have it already cooked
07:01 and ready for this recipe.
07:03 So I already have my basmati rice ready.
07:06 Now this, as this is cooking,
07:08 you know, I just want to tell you
07:09 a little bit about the spinach.
07:11 Okay, some of the nutritional properties?
07:13 Yes. Okay.
07:15 Now, it has so many minerals and vitamins,
07:18 just loaded with vitamins for every part of your body.
07:24 So now when you cook the spinach,
07:27 actually it's more benefits
07:29 than they say it has three times
07:32 just half a cup of cooked spinach
07:35 has three times more nutritional value
07:38 than one cup of raw spinach.
07:42 Unless, you put it in a smoothie or blend it,
07:46 then the benefits are there,
07:48 you know, much more than just raw spinach itself.
07:52 Wow! Did you know that?
07:53 No, I didn't.
07:54 I thought it was the other way around,
07:56 like I thought that if you had raw spinach,
07:58 it was more benefits than if you cooked the spinach.
08:01 So that's something new for me. Yes.
08:03 I'll take that for you.
08:04 Just a little bit, now can you see this?
08:07 Yes.
08:08 What we have to do is really when you're cooking the spinach
08:12 that's already blended,
08:14 you have to make sure that raw smell is gone.
08:18 So you need to cook this for about five minutes.
08:21 Okay, for about five minutes. Yes, about five minutes.
08:24 So you just need to keep stirring it,
08:27 make sure it doesn't get burnt.
08:29 But you need to get the raw smell, well cooked,
08:33 and you can put it on low medium heat
08:35 and let it cook.
08:37 If you put the lid and cook it, it just cooks a little faster.
08:41 You know, the spinach itself cooks
08:44 a little faster.
08:45 You know what I mean. But now we'll just...
08:47 Can you see the little bit of oil coming up on the top
08:51 because that's telling that it's cooked.
08:54 You know, when you see
08:56 the oil slowly coming up to the top,
08:58 then you know it's cooked.
08:59 Then it's cooked, okay.
09:01 And then, now we add rice to this dish.
09:06 Okay? So now we put the rice in?
09:07 I'm going to put...
09:11 Okay, if you can help and keep stirring that for me.
09:14 Sure.
09:19 Okay.
09:20 Now let me... I'm going to hold it this way.
09:22 You're going to hold it this way, all right.
09:24 Yeah, let me do that. You got it? All right.
09:27 We're going to add the rice.
09:31 Nice, I love basmati rice, too. Yes.
09:33 Very flavorful. Very flavorful.
09:37 Okay, now if you can keep mixing the rice for me.
09:48 And...
09:50 And then...
09:51 And now I'm going to reduce the heat...
09:54 Okay.
09:57 Really low
09:58 and you just keep mixing the rice
10:00 till all the spinach and the rice mix together.
10:04 We need to add some salt to this.
10:07 A little salt for taste, okay. Absolutely.
10:12 Nice. And then as it keeps mixing,
10:17 I'm going to add some lime juice.
10:20 I'm telling you,
10:21 this is the best recipe for fussy kids
10:25 that don't like spinach.
10:26 Tell me some kids that love spinach, do they?
10:29 No, not that I know of.
10:30 I know I didn't love spinach when I was a kid.
10:32 You just give them spinach
10:34 and tell them to eat it, will they eat it?
10:35 No. So guess what?
10:37 For some kids that don't like to eat spinach,
10:40 this is the best way to go.
10:42 They don't even know spinach is in there.
10:44 You know, I cooked
10:45 the other day for my brother's kids
10:48 and they looked at this like,
10:49 "No, no, no, I don't want to eat."
10:50 And I said just taste a little and guess what?
10:52 "Can I have more? Can I have some more?
10:54 Can I have some more?"
10:56 And they just ate the whole plate.
10:59 I believe it, sometimes when kids see green,
11:01 it's like they want to run from it.
11:03 I was that way.
11:05 But I'm telling you the taste is amazing,
11:07 just a little bit of lime and these Indian spices just,
11:12 it just takes it to another level.
11:14 Yeah, the smell is amazing. It's really.
11:16 Yes, but here I am adding a little bit of the lime.
11:20 You just need to be careful, and add lime,
11:23 and salt according to your taste.
11:25 If you don't want it that salty,
11:29 you know, you don't have to eat it but...
11:33 Wow!
11:36 It looks good
11:37 and it takes on such a nice color.
11:39 Yes.
11:41 But you have to make sure
11:43 that the spinach
11:44 is really well, well cooked.
11:50 You don't want that raw...
11:51 You don't want that raw smell. Okay.
11:54 And then you just kind of mix it very well
11:56 with the rice and there you go, we have spinach rice.
12:00 Was that that difficult? No, that wasn't that difficult.
12:03 This is going to be even less difficult to eat.
12:07 I'm ready to eat that. Yes.
12:08 It looks amazing. See that?
12:10 Yes.
12:11 All done, we have our spinach rice,
12:13 it's just a little prep work of blending it.
12:16 But it cooks very fast,
12:18 spinach doesn't take very long to cook.
12:19 Yes, yes.
12:20 And it's very high nutritional value,
12:23 has so many minerals it has in it, it has potassium,
12:25 it has iron,
12:27 it has magnesium, it has folate.
12:28 So there is so many vitamins also in spinach
12:32 and I would recommend people to use spinach fresh.
12:36 Okay, fresh.
12:37 And they said actually if you do freeze it...
12:41 Actually the nutrients diminish,
12:43 you know, they are not as,
12:44 you know, much nutrition as fresh spinach.
12:48 So I love to use fresh everything.
12:50 So here we go, you want to taste a little bit?
12:53 Absolutely, I wish I would have grabbed
12:55 the smaller spoon but you know what...
12:58 Here. I'll have to...
13:01 Well, I would go with the big...
13:02 I'll probably get the big one in here.
13:03 No, here. Let's see here.
13:08 Big one.
13:14 Can you see all the lime and the salt...
13:17 The flavors really come out. Yes, flavor is rich.
13:20 What are we going to be making next?
13:22 Oh, the next that goes
13:24 with this is the red kidney bean curry.
13:29 We have...
14:06 So how do we start this off?
14:08 Okay, first we put oil,
14:12 just going to put some olive oil.
14:14 Okay.
14:16 And let that heat up just a little bit
14:19 but we'll pretend that's hot...
14:21 Okay.
14:23 Since we're pressed for time. And these are cumin seeds.
14:26 Okay, first we'll put the cumin seeds
14:30 as they are sautéing.
14:31 If you can keep stirring for me...
14:33 Sure.
14:34 And then, some bay leaves. Okay.
14:40 Now, do you see that nicely simmering?
14:41 Yes.
14:43 Yes, and kind of mix
14:44 the bay leaves a little bit in the oil.
14:47 Now after that,
14:49 I will just put the onions, the onions.
14:52 Okay. I love onions too by the way.
14:56 Onions and garlic just really add to...
14:59 I mean add that flavor. Yes.
15:06 Okay.
15:08 Now, we keep stirring, just make sure
15:12 the onions are light brown in color...
15:14 Okay. As you sauté them.
15:16 And we're not going to wait
15:18 till they turn light brown in color.
15:20 But the next step to this
15:22 is we add some ginger garlic paste.
15:24 Oh, wow. Okay?
15:26 Okay. Ginger garlic paste.
15:28 Yes, it's...
15:30 You just blend equal amounts of ginger and garlic
15:32 with just a little bit of water in the blender.
15:35 Okay. Okay?
15:36 And now you sauté the ginger garlic,
15:38 you just need to get that raw smell out,
15:40 just for a minute or so you keep stirring it.
15:43 Okay?
15:44 And then let me just put it down a little bit.
15:52 It smells amazing, I'm getting. Yeah.
15:55 And now I'm going to add the tomato paste,
15:58 I like to puree my own fresh tomato.
16:01 It almost looks we're going into like a chilly type of...
16:04 Yes, this is a chilly dish but guess what,
16:07 without any meat in it and it tastes amazing
16:11 because of all the flavors.
16:13 Now, I added the tomato paste.
16:19 Okay? See that?
16:20 I'll just put a little bit more tomato paste...
16:27 For the amount of chili
16:28 but we will let that cook actually
16:31 for 2-3 minutes you will let that cook.
16:34 I like to cook it with the lid on.
16:37 You know, that will help so that it will cook faster,
16:41 tomato will cook just a little faster.
16:43 You don't want that raw smell. Okay.
16:45 You know, so that's what you do.
16:47 And we'll just pretend now that's done.
16:49 Okay. Okay?
16:50 We're moving right along.
16:52 Yes, because we don't have that much time.
16:54 Yes, yes. And this is the curry powder.
16:58 Of course I'm using the curry powder
17:00 from where I got it, it's from India.
17:02 And it has excellent flavors in it.
17:05 Can I smell it? Yes.
17:07 Be careful though. Oh, yeah, that's good.
17:09 Very powerful.
17:11 It has cayenne pepper,
17:13 coriander powder, cumin powder,
17:16 these are all high nutritional values,
17:18 really great health benefits also in these seeds,
17:22 the fenugreek seeds and turmeric.
17:25 Nice. And here is the turmeric.
17:27 I'm going to add some turmeric...
17:32 To that.
17:34 Okay, I know that has great health benefits as well.
17:36 Yes, it surely does.
17:39 Now see, we just have to let that cook a little bit,
17:42 I'm going to increase the heat...
17:44 Nice color. It's colorful.
17:47 A little bit.
17:51 Now the tomato is not going to be
17:53 that gravy like, we need to let it cook down.
17:57 Okay. Do you understand?
17:59 We're just not going to do that now
18:01 but I'm just letting you know that we need to cook that down.
18:03 It's going to take two to three minutes
18:06 or even five minutes depending on,
18:07 you know, how high you have it.
18:09 So after the tomato is done,
18:12 now we'll pretend that it's nice, now this is...
18:16 I already cooked the red kidney beans.
18:19 Okay, this is cooked kidney beans,
18:21 I soaked it overnight.
18:23 This is fresh, it's not from the can.
18:26 Okay, so... Fresh is best.
18:27 Fresh is best. So I soaked it overnight...
18:30 Hold it please, hold it, hold it.
18:35 Look at that team work. Yes.
18:40 Thank you. You're welcome.
18:42 And now, when I was cooking the red kidney beans,
18:48 you know, the water that comes out?
18:50 I actually kept that water, this...
18:53 Really? Yes.
18:54 Look at that. Wow!
18:56 So now you use that water in here.
18:58 Does that add just extra flavor to it or something?
19:00 Yes, it surely does. Okay.
19:02 So now I'm going to just add all that in here.
19:09 All right.
19:12 We're going to let that cook.
19:16 And I'm going to add a little salt.
19:18 Okay.
19:24 Oh, that's going to be amazing. I can't wait to taste that.
19:26 Now this is truly a fiber all star.
19:32 You know how much protein there is?
19:34 How much?
19:37 Just one cup has 15 grams of protein.
19:41 Fifteen grams? Fifteen grams of protein.
19:45 Very high in protein. Wow!
19:47 This is one of the best foods for diabetics.
19:51 Oh, really? Yes.
19:53 Oh, 'cause... I got you.
19:54 You know, when they just eat this,
19:57 you don't need any meat or anything.
19:59 This is high in fiber, high in protein.
20:02 It just provides so many nutrients and vitamins
20:07 in just one cup of...
20:08 Let's see what's happening here.
20:10 All right.
20:12 Okay. Yeah.
20:14 So you...
20:15 There is so many great things if we change our diets,
20:19 if we eat a certain way, if we eat healthier...
20:20 And eat a little healthy, yes.
20:22 We can...
20:23 It prevents also the blood sugar
20:25 from rising too rapidly.
20:27 Okay.
20:28 So this is a great meal for diabetics.
20:32 You know, it still stabilizes your sugars,
20:35 and keeps you, and while, you know,
20:37 it gives you the energy,
20:39 and really, really great for the diabetics.
20:41 Nice.
20:42 So we'll just pretend that this is cooking
20:45 just for three to four minutes you cook the beans...
20:47 Okay. With that water in it.
20:50 And then you add the coconut... Coconut milk?
20:53 Yes, look at that coconut milk. Yes, yes, yes.
20:57 Okay, now we can see that simmering but we...
21:00 If they can look at the directions that I gave
21:04 and follow the directions, it will be perfect.
21:06 Okay, yes, those directions
21:08 will be posted online on the 3ABN website,
21:11 www.3ABN.tv.
21:15 And they will be able to go there
21:17 and check those directions.
21:18 Yes. You can put all the coconut milk in it.
21:24 Make sure there is enough salt,
21:25 I'm going to put just a little bit more salt.
21:28 Okay.
21:31 And now...
21:34 you'll really need to cook this down a lot.
21:37 Like it will... Okay.
21:39 On just simmer it, on slow fire.
21:42 Okay, when they cook the beans,
21:45 they have to be really soft, they cannot be hard.
21:48 So that will make the dish very, very tasty.
21:53 Can you see the massive flavors that went into this dish?
21:56 I can see it, I can smell it.
21:59 Now I want to taste it.
22:00 What do we have? What do we...
22:01 Here, this is the last one is the cilantro.
22:03 I'm getting eager.
22:04 This is the cilantro. Okay.
22:06 That's the last thing we usually add,
22:08 it's the cilantro.
22:09 Okay?
22:11 You put it in there and let it simmer
22:13 and let it cook.
22:14 That's all but so many flavors that went into this dish,
22:18 the curry powder, the ginger garlic paste,
22:21 the cumin, the bay leaves, and the onions.
22:25 Just all that rich massive flavors together,
22:29 just taste out of this world.
22:31 Oh, guess what?
22:32 I'm hiding a little flavor down here
22:34 that I'm going to grab here, it's some...
22:37 That's the one that's already done.
22:39 That's right.
22:40 So let me get some of that flavor.
22:46 Can you taste the coconut milk?
22:50 Nice creamy consistency and very flavorful...
22:53 The coconut milk really, really, really
22:56 gave such flavor to that,
22:58 you know, even without
22:59 the coconut milk they can do it.
23:01 Now we've got some more delicious recipes tonight.
23:03 What's next?
23:05 Okay, our next recipe is dosa.
23:09 For this you will need...
23:29 Oh, wow, those ingredients sound great.
23:31 Everything you've been making so far has been very flavorful.
23:36 Well, this is quite a different recipe.
23:39 Last time when I showed,
23:41 it was a different recipe I showed.
23:43 Mung beans. Okay.
23:44 I don't know.
23:46 I'm sure a lot of them remember these are highly nutritious
23:49 and these mung beans are just...
23:52 I'm going to show you the ones,
23:54 we need to soak these overnight and this is how they become.
23:57 Oh, wow. Okay?
23:59 They grow a little bit. Yes.
24:01 And this is how they become.
24:03 Now, I'm going to make a batter with this.
24:05 And that's what we're going to call it a dosa.
24:08 It's like a crepe. Okay.
24:10 Let's see if our viewers at home can see the difference,
24:14 see the growth in these beans
24:16 and hopefully I don't spill any of them out into that pan.
24:21 All right. So what is our first step?
24:24 Let me put this over here. Okay.
24:26 Now I'm going to show
24:27 how we're going to make the batter.
24:30 Okay.
24:31 All we have to do is...
24:33 I have the directions.
24:35 So in one cup that we soaked,
24:37 we add this into the blender along with a piece of ginger.
24:42 Okay.
24:44 And some green chilies which are optional,
24:47 you don't have to.
24:48 I took the seeds out, it's deseeded.
24:51 So you can just put as much as you want
24:53 and if you don't want to, you don't have to add it.
24:55 Just the ginger...
24:56 I think that's added flavor, I'd like that, that is...
24:58 Yeah. Yes.
24:59 Just the ginger and the cumin seeds
25:01 will really enhance the taste a lot.
25:04 And you put little salt to taste.
25:07 Now this I already did blend it.
25:11 And this is how it looks, this is the batter.
25:15 Did you see that? Oh, yeah.
25:16 So that's the consistency that it should take
25:18 after you've blended it.
25:20 Yes, this is the consistency, you should be able to pour.
25:23 Nice. Okay.
25:24 And now I'm going to make the dosa or a crepe.
25:28 Okay. Okay, put it on fire.
25:31 We just need to get it off, I don't want it too hot.
25:35 So I'm just going to pour
25:39 and you just spread it around
25:42 just like that.
25:46 When you first started it,
25:47 it kind of reminded me of a pancake a little bit.
25:50 Yes.
25:51 Kind of like a pancake but it's not sweet,
25:54 this is savory, it has ginger.
25:59 And you said it's better for you than tortilla.
26:03 Yes. Because what does tortilla have in it?
26:08 White flour most of the time. Yes.
26:09 This is just the beans and looks at this,
26:11 I'm just putting a little bit oil on the sides,
26:16 just around it.
26:18 Okay?
26:19 Is that so the edges don't stick or...
26:20 Yeah, so the edges don't stick and it'll nicely and just put,
26:23 just sprinkle a few drops in the middle there.
26:26 Okay, but we just need it to go on the side.
26:32 Nice.
26:34 And now this won't take very long.
26:36 And we usually eat this for breakfast.
26:40 What are some things that you put on it like for breakfast?
26:44 We usually use it with chutney. Okay.
26:46 Okay, I'm going to show how to make a chutney.
26:49 And then you get to eat the dosa
26:51 but then you get to eat it with the chutney too.
26:53 I like that idea. Yes.
26:55 So it's really, really good.
26:57 This mung beans are really high in protein,
27:01 it has 14 grams of protein,
27:03 just one cup has 14 grams of protein.
27:06 Wow.
27:07 And 15 grams of fiber in it. Wow.
27:09 And these mung beans are really, really good
27:12 for your digestion
27:14 but you usually don't have that much abdominal gas
27:18 from eating these beans
27:20 but the other beans might cause gas.
27:22 Well, that's a blessing that this doesn't do that.
27:25 Yes.
27:26 So it's realty great
27:28 and we're adding so much nutritional,
27:30 you know, you can see the taste and you are not using like,
27:33 you know, like a tortilla or you can use it,
27:36 you know, like a pancake
27:38 but you're not adding any sweet,
27:40 this is just enough spices...
27:43 Yes, to make it tasty,
27:45 if you want you can add vegetables
27:47 and roll it up like a burrito.
27:49 Oh, nice. Yeah.
27:51 Now I... So there are many options.
27:52 Many options that you can do,
27:55 you just have to be creative and do this.
27:58 So you see, just wait...
27:59 I'm just waiting for it to just cook a little bit longer.
28:03 Okay.
28:04 Because or else I won't be able to take it
28:06 and then we flip it to the other side.
28:08 Okay. So that part cooks.
28:10 Okay.
28:12 Okay, you just make sure
28:13 that both sides are evenly cooked.
28:14 And then you dip it with...
28:16 And some people eat it with salsa,
28:18 if you don't have a chutney,
28:20 you don't have to worry about it.
28:22 Yeah.
28:23 Then let's put some salsa on there.
28:24 Yes. Yes, okay.
28:29 Do you see that? Yeah.
28:32 I can tell you've done this before.
28:34 Well, yes.
28:36 I make this, I made this for my children
28:38 and I'm telling you, they loved it.
28:40 Yes.
28:41 And it's very nutritious. There you go.
28:46 Oh, that's going to be amazing.
28:48 So now you take it...
28:51 and flip it.
28:52 Wow. There.
28:55 Then you let that cook.
28:57 So how long do you let it cook an each side approximately?
29:02 It depends on the flame. Okay.
29:04 If it's on a medium flame, maybe like two minutes,
29:08 you know, you just have to see when you're able to flip it,
29:12 then you know it's cooked on that side.
29:13 Okay.
29:15 So you just let it sit there for a minute or two
29:18 and then you know that it's done.
29:20 Okay.
29:21 So you need to have your plate ready.
29:23 Oh, you know, I come prepared.
29:27 Here we go.
29:31 This is just...
29:33 You would love it, my kids loved it,
29:36 and you're going to love it,
29:37 I'm just going to check one second.
29:38 Let's flip it one...
29:40 Yeah, just one second just to make sure.
29:41 You can flip it couple of times depending.
29:45 Okay. All right.
29:47 And I'm not going to eat the whole thing right now
29:50 because I do want to try it with...
29:51 You have to try and eat it with the chutney.
29:54 And it's probably hot.
29:56 Let's see, let me tear a piece off here.
30:03 I'll get a little bigger piece there.
30:06 Is it too hot?
30:08 It's hot but I'm going to eat it.
30:13 That's very good, very good.
30:15 Perfect flavors, right? Isn't it?
30:19 Just the right amount of spice and everything, very flavorful.
30:23 What do we have next?
30:25 Okay, next we're going to make red bell pepper chutney.
30:31 And that's what goes with that. Nice.
30:33 And what goes in that?
30:35 Okay, we need...
31:02 And for the seasoning which is the second step,
31:05 we need...
31:17 So what's the first step in this process?
31:20 Okay, first we have to put some oil.
31:24 Okay.
31:28 A little oil in there.
31:30 When the oil is hot...
31:33 Is that flame coming? Yes, yes, it is.
31:35 When the oil is hot, we add cumin seeds.
31:39 Okay.
31:45 Do you want to keep stirring for me?
31:47 Absolutely.
31:49 Cumin seems to add a lot of flavor
31:51 to a lot of the dishes.
31:52 Yes, and now we are making red bell pepper chutney.
31:57 So for the red bell pepper chutney,
31:59 we add the cumin seeds.
32:01 As that's sautéing, this is green chilies again.
32:04 Okay. Okay?
32:06 So you can add as much as you want.
32:09 This is the one that's going to give
32:11 just a little bit heat to the chutney.
32:13 So if you want to reduce the green chilies,
32:15 you can and you can take the seeds out too.
32:19 Now as you see that's done,
32:21 I'm going to add the red bell peppers.
32:24 Okay. Now we're talking.
32:27 Yes. Now we just keep stirring.
32:31 And usually if you want this to finish,
32:33 you need to put the lid on.
32:35 Okay.
32:37 So, I can grab your lid for you.
32:38 Lid for me please.
32:42 There. Yeah.
32:45 Now usually, we have to let this cook
32:49 just for about two or three minutes.
32:52 You shouldn't overcook the bell peppers.
32:55 Okay. But they should be cooked.
32:58 In a little bit now, once it's cooked,
32:59 we'll just pretend it's cooked for two to three minutes.
33:01 Okay.
33:03 And now, we will add the tomatoes.
33:09 Give it a nice stir.
33:13 This is so high and rich in antioxidants.
33:18 The red bell peppers have vitamin A, vitamin C.
33:23 I love the combination of the red and green.
33:26 Yes.
33:28 Now this is... It smells amazing.
33:30 Yes, we just need to let that cook.
33:33 Now once that's cooked, though this is,
33:36 in South India, we make chutneys a lot.
33:40 You know, because this goes with the dosa that you ate.
33:42 Yes, yes.
33:43 I saved a little bit of that because I want to try it.
33:47 And we do these chutneys with a variety of vegetables,
33:52 a lot of vegetables are used for the chutneys.
33:55 So this is just one kind of that I'm making
33:58 for this particular one
34:00 but you can use this recipe and make with any vegetables.
34:03 You can make it with eggplants. What about fruits?
34:06 Fruits... Is there like a mango chutney?
34:07 Yes, there is a mango chutney also that you can make.
34:12 Okay.
34:17 See that? It's almost cooking.
34:19 Now...
34:22 Oh, yeah.
34:24 We have to blend this. Okay.
34:27 And then I will show you the second step after blending.
34:31 But we have to blend that with some garlic.
34:35 Okay. Okay.
34:38 We've got our blender here.
34:42 Just for a few more minutes, I'm just waiting to see
34:45 if this can cook a little bit longer.
34:47 Okay.
34:50 I'll set this over here for the time being.
34:54 Now this has vitamin A,
34:56 it has lutein which is good for the eyes.
34:59 So it protects from cataracts
35:01 and macular degeneration of your eyes.
35:05 Right.
35:06 Yes, and it has a lot of vitamin C,
35:08 it's good for the skin.
35:10 I eat a lot. Okay.
35:11 Yeah, my skin is good.
35:14 So I eat a lot of this.
35:16 Now, we'll just take it out.
35:19 Okay, so... We just have to put...
35:23 Now, are you ready for the blender?
35:25 Yes. Okay.
35:28 Now, usually we just let it cool a little bit.
35:33 So we don't want to...
35:36 Now maybe if you can hold it. Yes.
35:39 Hold it together for me.
35:41 Okay, let's see how we can do this.
35:43 That side.
35:45 Oops!
35:49 Yeah, sometimes it's hard to get it all in the blender
35:53 but we're going to make it work.
35:57 I spilled a little bit there.
36:02 There you go. Perfect.
36:04 All right, let's put it there.
36:07 And...
36:08 Here is a little piece of garlic,
36:10 we have to put fresh garlic.
36:11 Okay.
36:13 And little bit salt.
36:17 And this is the tamarind.
36:20 That's the tamarind there? Yes.
36:21 Okay.
36:23 Did you ever see the tamarind? Oh, wow.
36:27 I just soaked it in water.
36:28 Yeah, I've never seen that before.
36:29 Yes.
36:31 And now you can blend it for me.
36:33 Okay.
36:36 And we want to get it to a nice smooth consistency,
36:39 is that the goal?
36:40 Yes, very smooth. Okay, let's see.
36:43 Let's bring this over just a little bit.
36:46 There. Yeah, all right.
36:49 Here we go. Yeah.
37:00 Fabulous.
37:01 A little more than that or that's good?
37:03 Perfect, great job. Yeah, all right.
37:06 And now where do we want to pour this?
37:08 Okay, just wait, not yet. Okay.
37:12 Now, this is step two.
37:14 For the chutney,
37:15 we're going to season the chutney.
37:17 I have the pan here.
37:20 Going to put some oil.
37:24 When the oil is hot, what ingredient do I put first?
37:30 Oh, is that mustard seeds?
37:31 Mustard seeds, right. Okay.
37:33 But when it's hot. Okay.
37:39 And then the cumin seeds. Okay.
37:43 And then the urad dhal.
37:49 So it really adds that extra flavor
37:52 to the base of your dish.
38:00 It has nice sizzle. Then the curry leaves.
38:09 I turned this off and now we can add that.
38:13 Lovely. All right.
38:21 Spices get you sometimes, huh? Yes.
38:25 Oh, nice. Look at that.
38:28 Pour right in there.
38:31 All right.
38:34 It's all done. Okay.
38:38 All right.
38:39 There you go.
38:41 Where is your dosa?
38:43 Oh, I've got it right here.
38:45 Right here and ready for some chutney.
38:52 There you go. All right.
38:54 We have it all done.
38:56 Now actually we'll cook it for a little longer
38:58 so it won't be this, it will be just a little thicker.
39:01 Okay. Okay.
39:02 So I'll just put it there, you can dip...
39:04 On the sides so I can dip in. Yes, you can dip it and eat it.
39:06 So I want you to try that, I'll grab that.
39:08 I'll try with it.
39:16 Yup.
39:21 This is massive flavor here.
39:25 And it's so flavorful.
39:26 And the combination of the chutney...
39:30 With the dosa... With the dosa...
39:32 Yeah, you can't eat dosa by itself,
39:34 you know, you have to eat it with something.
39:35 That's absolutely amazing. Yes.
39:38 So then what did we have over here, what is...
39:42 Oh, we were supposed to put this cilantro in there
39:43 and blend it.
39:44 That's all right.
39:46 I got started a little early, that's okay.
39:47 That's okay.
39:48 The cilantro goes in the blending, blending.
39:50 Yes.
39:51 But... There you go.
39:54 Very good. Yes.
39:55 Now, what's our next recipe?
39:57 Our next recipe is sautéed cabbage
40:01 and carrots with coconut.
40:04 Okay, and what's in that?
40:05 For that we need...
40:42 So how do we start this dish?
40:45 Well, the same way, we're going to put oil.
40:47 Okay.
40:50 Now, we'll pretend the oil is hot.
40:52 You already know the next step. All right.
40:54 Tell me what goes next? Mustard seeds.
40:56 Exactly, now you are a pro. Oh, you know it.
41:00 I'm trying to get there.
41:01 And then we'll do the cumin seeds.
41:06 And urad dhal.
41:09 These are the dry ingredients.
41:11 So we just let that sauté
41:13 just for a little bit
41:15 and you'll see the mustard seeds spurring.
41:18 And then you add...
41:20 green chilies.
41:23 Actually a while ago, we can add the red chili.
41:26 I didn't break this, if you break it, it's very hot.
41:29 So I'm just leaving it there as a whole.
41:31 Okay, we can put the red chili there,
41:33 just let's sauté that in the oil a little bit.
41:36 We put the curry leaves. Okay.
41:40 Everybody loves the curry leaves,
41:41 they are from my backyard.
41:43 Yes.
41:44 And here is the garlic. Okay.
41:49 I love garlic and I love the fact
41:52 that you use fresh ingredients, not processed or anything.
41:55 Yes, nothing. I don't like canned vegetables.
41:57 Yeah.
41:59 So now...
42:01 See that sputtering? Yes.
42:02 You are adding the cabbage. Cabbage, okay.
42:06 And then you nicely mix all the ingredients together.
42:09 Okay.
42:11 Now cabbage is a cruciferous vegetable.
42:14 It's like kale, cauliflower,
42:17 these are all cruciferous vegetables.
42:19 I'm telling you these are notorious
42:22 for beneficial nutrients, excellent nutrients in cabbage.
42:27 My mom loves cabbage. There you go.
42:32 Now, we will normally let this cook...
42:37 With...
42:38 I'll add the cabbage too.
42:41 I mean sorry, the carrots. The carrots, uh-huh.
42:43 This is grated carrot.
42:44 We'll mix all of it.
42:46 That will give it a nice color. Yes.
42:49 Now we can add a little salt.
42:52 What are carrots good for?
42:54 Oh, beta-carotene.
42:57 Good for your eyes and...
42:59 Yes, for your vision. Yes.
43:02 But half a cup...
43:04 Okay, just half a cup of cooked cabbage is only 20 calories.
43:09 Oh, wow.
43:10 Yes, and very high...
43:12 I mean more than 80 micrograms of potassium.
43:18 Vitamin K it has in it. Sorry, vitamin K.
43:20 Okay. Okay.
43:22 Now you stir all these, we put the salt in it.
43:25 We have to...
43:28 Sorry, we have to let that cook...
43:31 Okay.
43:32 For a little bit, you don't overcook the cabbage
43:35 but you have to just let it cook
43:37 and you can see the, you know,
43:39 when it's starting to maybe about 5 minutes or 10 minutes,
43:42 not to overcook, you know, cabbage is really nice,
43:45 you have that nice crisp, a little crisp to it.
43:46 Yes.
43:48 If it's too overcooked, it's just soggy.
43:49 Like soggy, yeah. Yeah, it won't be good.
43:52 So once we let this cook for a little bit,
43:54 then guess what we add finally?
43:56 What do we add? Oh, is that coconut?
43:59 This is grated coconut.
44:01 It's frozen, we have it in the Indian store.
44:04 But you can use it,
44:05 there is coconut powder nowadays available.
44:08 You know, so you just use grated coconut
44:10 or maybe a little coconut powder
44:11 also you can sprinkle on it.
44:13 But this is grated, not sweetened.
44:14 Okay, unsweetened.
44:16 This is unsweetened. Okay, got you.
44:17 You have to look for that.
44:19 But if it's sweetened, it will just ruin the taste.
44:20 Yeah, throw off that flavor. Yes.
44:22 Got you.
44:23 You know, but cabbage is so easy to cook
44:26 but it's exceptionally flavorful.
44:28 I am adding a lot of flavor. Can you see that?
44:30 The cumin seeds, the mustard seeds,
44:32 just this tiny little bit,
44:35 it enhances the taste so much for any vegetable.
44:39 That's why Indian cooking, you know, the tasty that's,
44:43 you know, we just don't boil and eat.
44:45 Yeah.
44:47 Taste and making sure it's just right.
44:49 Yes. Absolutely.
44:51 Now, we will pretend
44:54 that this has been cooked for about 5 to 10 minutes.
44:57 Yeah, okay.
44:58 Depending on what, you know, you like on medium heat
45:00 or don't put it on too high.
45:03 And make sure you put enough salt.
45:06 And now I'm going to add the grated coconut.
45:08 This is the last step. Okay.
45:09 After you add the grated coconut,
45:11 you just leave it in for about...
45:14 three to four minutes.
45:15 Okay.
45:17 And let that cook with the grated coconut.
45:21 Nice.
45:24 Very colorful. Yes.
45:26 You've the red, you've the orange,
45:27 you've the green, and white.
45:29 And now, I added the carrots to the cabbage.
45:33 Carrots have the beta-carotene, it's good for your skin,
45:36 it keeps you from not aging.
45:38 I eat a lot of carrots everyday.
45:41 A lot of carrots?
45:42 Yes, because I don't want to age that fast.
45:43 I hear you, I hear you, I don't blame you.
45:45 So I do.
45:46 And, of course, coconut,
45:48 coconut also has very healthy fats.
45:49 And it has great nutritional value,
45:51 now they are into coconut a lot,
45:53 you know, people are...
45:55 Uh-huh, coconut oil, coconut milk, yes, yes.
45:58 So this is it.
45:59 Now, I want you to tell me the taste.
46:03 Okay.
46:04 Now, I have something that you have prepared.
46:06 Yes.
46:08 And I am going to grab that now.
46:11 And check out the flavor.
46:13 Let's see, nice, healthy, delicious.
46:20 Do you see how that's been transformed into...
46:24 That coconut, the cabbage,
46:26 and the carrot in combination
46:29 with the Indian spices just a little bit.
46:31 It has just the right amount of spice too.
46:34 It really gives it a different flavor
46:37 like it's not just like...
46:39 It's not like boring old cabbage,
46:41 this is like jazzed up, spiced up, delicious cabbage.
46:44 This is good. Yup.
46:47 What will we be making next?
46:49 We will be making
46:50 vegan dried fruit and nut ladoos.
46:53 For that we will need...
47:06 Oh, wow. So how do we get started with this recipe?
47:09 Okay, I already have dates here.
47:11 Okay. They are pitted dates.
47:13 So we chopped them.
47:14 Okay, we're just going to put this in our food processor.
47:17 Okay. A little sticky there.
47:20 Here I got a spoon that can help with that.
47:24 Here you go.
47:27 Oh, actually first we will do the nuts.
47:30 Okay, so you want to put the nuts in first.
47:32 Yeah, yeah, first before we do the dates,
47:34 we have to do the nuts and just give them a little...
47:38 So that they can... Okay.
47:41 Okay, let's put this first.
47:44 These things always mess me up, like trying to get it going.
47:49 So we'll just pulse the nuts a little bit.
47:57 Okay.
47:59 And now I'm going to add the dates.
48:01 Okay.
48:05 Put the dates in there.
48:08 This is excellent, I'm telling you.
48:10 Dates have massive health benefits.
48:12 It's going to add the sweetness to it too.
48:14 Yes. All right.
48:16 And just a little cardamom powder.
48:18 Okay.
48:19 Now, that takes it to a new different level.
48:22 Really? Really, I'm telling you.
48:25 Okay, I'm just going to turn it on for a little bit.
48:33 Just a little bit, that's all.
48:36 I just want to make sure.
48:44 Look at that. Okay.
48:46 And now you just take it out
48:50 and I'm going to put it in a bowl.
48:52 Okay.
48:54 Okay.
48:56 My hands are just... I'm washing my hands.
48:59 Yeah, I'm just washing my hands.
49:02 And with your hand,
49:04 you just have to kind of mix the nuts
49:06 and the dates together.
49:09 Okay? I'll mix in here.
49:12 And then, look at this.
49:15 You just make a nice round circle,
49:20 just like that.
49:22 Oh, wow. Did you see that?
49:24 Yeah. So you just make a little round circle...
49:26 Yeah, or you can just put it on the palm of your hand
49:28 and just roll it up.
49:30 And there it is, a nice round circle.
49:32 Now when did you start making these?
49:34 Well, I always, always, always make these
49:37 because these are just highly nutritious,
49:39 you have your nuts.
49:40 If you don't want to use all of them,
49:42 I mean cashews and walnuts is what,
49:44 I'm allergic to almonds, you can use almonds
49:46 or if you can use sesame seeds, you can use sunflower seeds.
49:50 You can use any seeds in here just the recipe that I gave,
49:54 you can just put whatever amount according to the recipe.
49:57 You want to substitute and not put,
49:59 you know, cashews, you can put whatever,
50:01 but just half a cup
50:02 for one and a half cup of dates.
50:04 Okay. Okay?
50:06 And then, I want you to try it and see, see how easy that was.
50:09 I've got one down here.
50:12 I always try and keep a nice delicious snack over here.
50:16 Let's see here.
50:19 And just tell me how it tastes.
50:23 That's good.
50:25 All natural, all natural, the dates are natural, sugars,
50:27 it's high in sugars but it's natural.
50:30 You know, it keeps you really full
50:32 and, you know, keep your hunger...
50:34 When you are hungry, you just eat one date.
50:37 It keeps you pacified but this has nuts in it.
50:40 So it's extra nutrition
50:42 because all the seeds that I added.
50:44 If you put sunflower seeds or whatever,
50:45 that's good for your brain, frontal lobe function,
50:48 increases your circulation to the frontal lobe.
50:51 This has excellent, excellent health benefits.
50:53 This is all natural, I didn't add anything
50:56 but just dates and nuts.
50:57 Nice.
50:59 And that's very flavorful, I mean it's got the crunch,
51:02 the nice texture in there.
51:04 But then it's got this sweet flavor as well.
51:06 And the cardamom that I added was just a quarter teaspoon.
51:09 Wow!
51:11 But can you see that
51:12 it just gives it such a wonderful flavor,
51:15 I'm telling you the flavor just explodes in your mouth.
51:17 Yes, yes.
51:18 Sometimes just a quarter teaspoon,
51:19 sometimes less is best.
51:21 So that is excellent. But this has excellent flavor.
51:23 Oh, yeah. That's what I love about it.
51:24 Absolutely, absolutely.
51:26 How do people...
51:28 Now, like when people want to get in touch with you
51:30 because you do cooking classes as well.
51:32 Yes, yes.
51:33 How do they get in touch with you?
51:34 What number can they call? What's your email address?
51:37 Yeah, well they can actually go to my website
51:39 which is Sweet Soothing Music, they can go to my website,
51:42 it's there or they can...
51:43 My email padmamedidi@gmail.com, they can email me.
51:47 You know, my phone number is (813) 325-5783,
51:51 they can call me.
51:53 I can answer all their questions.
51:54 I know a lot of people who call me
51:56 and they have lots of questions.
51:58 But they can contact me, anybody.
52:00 Nice, nice.
52:01 Well, I've definitely enjoyed everything
52:03 that we've had thus far.
52:05 Tell us a little bit about the dishes
52:07 that you've made today
52:09 and the nutritional benefits it has?
52:11 Now first actually, we did spinach.
52:14 You know that... Okay. The spinach rice.
52:17 The spinach rice which I told you,
52:18 if nobody wants...
52:19 The kids don't want to eat spinach.
52:21 This is an excellent way to prepare spinach,
52:23 just look at the directions
52:24 and see how you can make the spinach.
52:26 And, you know, spinach is high in iron, magnesium, folate,
52:30 it has so many nutritional values to it.
52:33 And next, we made...
52:36 The red kidney bean curry. Right here.
52:39 With the coconut in it that adds such flavor,
52:45 massive flavors when you put coconut,
52:48 little bit of coconut milk in it.
52:49 Yes. Okay.
52:51 So that's really an excellent dish,
52:53 high, very high in protein.
52:56 And fiber too, right?
52:58 Yes, high fiber and protein also.
53:01 And the next one is the dosa or the crepe.
53:04 You can just eat it like a tortilla,
53:07 you know, in your burritos,
53:08 you can put vegetables in there and eat it
53:11 or you can eat it with the chutney
53:13 which is the red bell pepper chutney that I made.
53:16 Now you tasted that, how tasty was that?
53:19 Oh, it was amazing.
53:20 So flavorful, so delicious
53:23 and just the right the amount of spice.
53:25 Exactly, but we don't eat chutney by itself,
53:28 it's always you eat it with rice,
53:31 or you eat it with dosa, or you eat it with something.
53:34 You know, it just compliments
53:35 whatever dish that you are eating it with.
53:38 So you usually eat this with dosa
53:40 but you don't just eat it by itself.
53:42 I almost want to grab the bowl, and get a spoon, and just...
53:45 Wow, really? It was so flavorful.
53:49 And the next dish is cabbage, coconut,
53:53 and also carrots
53:55 that we have grated carrot in there.
53:57 Now, that's an excellent dish that's so beneficial
53:59 with so many health nutrients.
54:01 As you can see, I have used all natural,
54:05 I didn't use any canned products.
54:08 Even my tomatoes, I pureed them,
54:10 I didn't use it from the can.
54:12 Why don't you like canned stuff?
54:13 Why don't you like...
54:15 Why do you like everything fresh?
54:16 Because they add chemicals, they add chemicals.
54:18 And there are so many chemicals.
54:20 But there is a difference when you eat fresh.
54:23 Okay.
54:24 There is a significant difference in taste.
54:27 And we Indians are up for taste.
54:30 We just want everything really, really with enhanced taste.
54:34 So we'll do anything to enhance the taste
54:37 and just these little spices take it to another level.
54:40 Yeah, because I noticed in some of the recipes
54:42 like you would only put
54:43 like a quarter teaspoon for example or something.
54:45 And it really like added that extra flavor
54:48 and gave it that punch that it needed.
54:50 Yes, and you can just boil cabbage and eat it.
54:54 But if you just put a little mustard and the cumin seeds,
54:58 it will be really, really give you great taste.
55:02 And if somebody don't have those with them,
55:05 if you don't have mustard seeds, it's okay,
55:07 you can just use the cumin seeds for...
55:10 Another thing though, with the cabbage
55:13 that I liked that you did is you didn't allow it
55:15 to reach a place where it got soggy.
55:18 Like it was... Yes. Didn't overcook it.
55:19 Yes, yes.
55:20 Yes, we don't overcook cabbage and even the carrots,
55:23 that's very nice, a little crunch to it
55:25 and it tastes really good
55:27 just with a little grated coconut.
55:28 And if you don't have coconut, it's okay,
55:30 you don't have to use it.
55:31 But if you have it, you can use it too.
55:33 And I just want to let people know
55:35 that if you don't have certain spices,
55:38 whatever you have you use it.
55:39 It will still taste better, you just follow my directions.
55:42 Yes, yes.
55:43 Okay, and the last but not least,
55:45 we have the dates and we made the dry fruit ladoo we call it.
55:50 But it's sweet but it's natural sweet.
55:53 And you see how easy it was to just form,
55:57 you know, a round ball there
55:59 and it's just delicious
56:02 but just a tad bit of cardamom powder.
56:06 Nice, yes. And that sweetness was great.
56:09 It just enhances the flavor so much.
56:11 Have you always loved to cook?
56:13 Yes, I really enjoy cooking and feeding people.
56:16 There's always guests in my house.
56:18 I feed everybody that comes to my house.
56:21 They never go without eating.
56:22 I bet your kids love to come home, don't they?
56:24 Oh, yes. They do, they enjoy.
56:26 They want to eat mommy's cooking.
56:27 They bring all their friends and all that?
56:29 Oh, yes, absolutely.
56:30 Anybody, and a lot of people are welcome to my house.
56:33 Yes. I love...
56:36 I cook but I love to eat more than I like to cook.
56:39 So I am trying to find that balance.
56:42 Well, you are welcome to come to my home anytime.
56:44 Thank you, thank you.
56:46 Thank you so much for coming
56:48 and sharing these amazing dishes
56:51 with me and with our viewers as well.
56:53 And I know that they can access some of these recipes online
56:57 at www.3ABN.tv.
57:02 And when they try these at home,
57:05 they are going to realize
57:06 that it's not overly complicated to make.
57:09 A lot of these dishes are simple,
57:13 once you have it prepped and you have the ingredients.
57:17 Mix this, add that flavor, and you are good to go.
57:19 Delicious.
57:20 You just have to plan,
57:22 when you want to make something fresh,
57:23 you have to plan.
57:25 Absolutely. Thank you so much for coming and sharing.
57:26 Surely, pleasure is all mine. I enjoyed it.
57:28 It was a delight to be here. Yes.
57:30 Thank you. And thank you.
57:31 Make sure that you join us next time
57:32 on 3ABN Today Cooking.
57:35 God bless.


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Revised 2018-04-16