Participants:
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. |
Revised 2018-04-16