Participants:
Series Code: TDYC
Program Code: TDYC018024A
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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 01:10 Namaste. Namaste. 01:13 Hello and welcome to another 3ABN Today cooking program. 01:17 I'm Jill Morikone, and I am delighted to be here 01:21 in the kitchen today with a fabulous saree, 01:24 compliments of my friend, Padma Medidi. 01:27 And, Padma, we are so happy 01:29 that you could come back and share the wonderful gift 01:33 of cooking that God has given to you. 01:35 Padma has been here before, 01:36 and we said she has got to come back. 01:38 Number one, we just need to eat that good food again. 01:40 Yes. 01:42 But number two, she has a heart for ministry 01:44 and just the gift that God's given to you. 01:46 So thank you so much for coming back. 01:48 Oh, I'm delighted to be here, 01:49 and I thank 3ABN for giving me this opportunity 01:52 to share my vegan, delicious, tasty, Indian recipes. 01:57 I know, and they are fabulous. 01:59 You are from South India, is that correct? 02:00 Yes, I am from South India. 02:02 And her husband came with her today as well, 02:04 and he's a doctor. 02:07 You're putting him to work though in the kitchen. 02:08 Yes. 02:10 I know he's a family practitioner. 02:12 He's the medical director of Suncoast. 02:14 But he says, "Oh, I have to do what the boss says." 02:21 And in addition, you brought a friend, Josie. 02:23 Yes, Josette is here helping as it, 02:24 I'm so grateful for her. 02:26 And we had to drive a long way, 02:28 so it's really helped for us to have Josette with us. 02:31 Yes, that's a blessing. 02:32 So tell me a little bit about 02:34 the progression in your ministry. 02:35 What God has been doing? 02:36 I know the last time you were here, 02:38 you were telling us you were getting ready 02:39 to go to Trinidad, I think it was, 02:42 Trinidad and Tobago when you were doing 02:43 some cooking classes or some stuff in TV. 02:45 Ministry, ministry actually. So tell us about that? 02:47 Yes, I'm actually very involved in church, 02:51 and I'm actually one of the facilitators 02:54 for our CHIP program, 02:55 it's a Complete Health Improvement Program. 02:58 Yes. So we're busy with that. 02:59 And I also do, I'm a facilitator 03:01 for depression and anxiety program at church. 03:05 So very busy with that. 03:06 Ministry wise, we also travel 03:08 and go on two to three mission trips, 03:11 medical mission trips, me and my husband together. 03:13 Yes, 'cause you're a nurse. 03:14 So then, that's a great teamwork 03:16 to be able to go out and do that. 03:17 Exactly, my husband, you know, does such a wonderful job, 03:20 you know, seeing patients and helping them, 03:22 taking care of their medical needs. 03:24 And I'm there with the ladies, but I told you last time, 03:28 I was going to Trinidad. 03:29 See, so tell us what happened? And guess what? 03:31 We did go to Trinidad. 03:32 The pastor there invited us, 03:33 and we had a fabulous time there. 03:36 And I did actually, recorded several shows 03:40 for the Indian cooking part of it, 03:42 and I did 17 recipes. 03:45 The Adventist Conference there did the recording for us. 03:50 And I'm telling you the 3ABN, 03:52 really, really helped me and taught me a lot. 03:55 So I've learned a lot, 03:57 I was able to function there by myself. 03:59 'Cause your husband wasn't able to come. 04:01 And so you had nobody in the kitchen, 04:02 so you're preparing 17 recipes 04:05 and showing the viewers how to make. 04:08 And we did it over a period of four weeks so six days. 04:11 You know, we were recording all that. 04:13 So it went very well, it was really great. 04:16 And last year, we went to Guyana. 04:20 It was 2016 that we went to Trinidad, 04:22 but last year we went to Guyana. 04:24 And I did a cooking segment for them 04:26 on their national television too, 04:28 so it was very nice. 04:30 And we have an invitation to go to South Africa. 04:34 They contacted us to come there and help with the ministry. 04:38 So I'm really excited, you know, 04:40 we're just willing to go where the Lord leads us. 04:43 Yeah, you know, what I see, Padma, 04:44 as I see God opening up doors for your ministry. 04:48 And God growing the ministry that He's given to you. 04:51 You know, she has a great gift for cooking. 04:55 I can attest to that because I've eaten her food 04:57 and it's fabulous. 04:58 But not only that, it's plant based, it's vegan, 05:01 it's taking these Indian recipes 05:02 and making them plant based, 05:04 and then sharing that with people all over the world. 05:07 So praise the Lord, what He is doing 05:10 with your ministry and your website, 05:11 let's give your website. 05:13 I know, several times throughout the program, 05:14 we will give her website and contact information 05:17 so you can contact Padma for yourself. 05:19 But what's your website? It's SweetSoothingMusic.com. 05:22 SweetSoothingMusic.com. 05:24 Now that seems to have nothing at all to do with cooking 05:26 so that tells me then what you do to me. 05:28 That I sing too. Yes. Okay. 05:31 So when I went to Trinidad and Guyana, 05:33 they had meetings going on in the evenings. 05:35 So I would be singing in the evenings 05:37 and doing cooking classes in the morning time 05:40 with the ladies and everything, 05:41 while my husband was seeing patients. 05:43 So we are a great team together. 05:45 Ain't that a blessing? Amen. Yes. 05:47 Today, we are doing Indian cuisine. 05:49 And this is all vegan, vegetarian. 05:52 Let's take a look at those recipes. 05:54 We're going to make a veggie meat biryani. 05:56 Yes. Yes. We're making biryani. 05:58 Yummy, I can't wait to try that 06:00 and a mushroom and cashew curry. 06:03 To me, that's authentic Indian, 06:04 you have to have some sort of curry. 06:06 Sauteed beets. Yes, you'll love that. 06:09 Ooh! Sauteed kale and coconut. 06:12 Now I'm going to like that. I like kale, yummy. 06:15 Red lentil dal. Ooh! Yes. 06:18 Nice. 06:19 And a little dessert to end things up with, a mango lassi. 06:22 Yes. I love that. 06:24 You're going to love all these recipes. 06:26 Oh, yeah, I'm ready to eat. 06:27 Now let's read our first recipe for the biryani. 06:31 Let's read that. 07:24 Now we've never made biryani here. 07:26 No. Have you even ever made? 07:27 One of your 3ABN viewers called me and asked me 07:29 if I can show biryani 07:31 because it's just really amazing flavors going there. 07:35 It's a little complicated but if they don't have 07:37 all the ingredients, it's okay. 07:39 We can first start off with the oil. 07:41 Now, would you make biryani for special occasions or...? 07:43 Yes. Okay. 07:45 It's only very special. So this is a fancy dish. 07:46 Yes, absolutely, it's a little fancy dish. 07:49 So now that we put the oil in there. 07:52 First, we do all the dry ingredients. 07:55 Okay, so we just add the cardamom... 07:58 Nice. 07:59 Cloves, cinnamon... 08:04 Just put in the stick, yeah. 08:07 And the star. I love that. 08:10 The star, the anise, that's great. 08:12 With the bay leaves. 08:15 You can just stir a little bit. 08:18 Just a quick stir. The oil is nice and hot. 08:22 Nice. 08:24 With that, we can put some... 08:25 The wet ingredients come now. 08:27 Do you use a certain type of oil? 08:29 I used olive oil but it's pomace. 08:32 P-O-M-A-C-E, that's the olive oil. 08:34 Okay. 08:36 That we can use because 08:37 when I cook the temperatures have to be hot, 08:40 and you can't really heat the other olive oil 08:43 that high. 08:44 Right. Okay. You know. 08:45 So they said pomace, P-O-M-A-C-E, 08:47 if they can remember that? 08:48 P-O-M-A-C-E. Yeah. 08:50 That's olive oil. Good. 08:52 So we just... Nice. 08:54 Put the onions... Oh, it smells good already. 08:56 And green chilies. 09:00 You just stir this. 09:02 We'll pretend they are brown. 09:05 I've been doing this for a while. 09:07 So you know all about television, 09:09 but normally you would wait till it starts to brown. 09:11 Exactly. 09:12 Okay, it has to be light brown. 09:14 You want the onions to saute, nicely translucent. 09:17 Oh, yes. Okay. 09:19 And now I'm going to put the ginger garlic paste. 09:23 Now, how can people make ginger garlic paste? 09:25 It's equal amounts of ginger and garlic. 09:27 Okay. 09:28 And you just put a little water and blend it. 09:30 Oh, that's it. Yeah. 09:32 And I make a little bit and keep it 09:33 for a week or two or three, or you can freeze it too. 09:37 And then you can just take a cube or two and use it. 09:39 Nice, I like that. 09:41 Now when you do the ginger garlic paste, 09:43 you just have to fry it 09:44 till the raw smell, kind of, goes. 09:46 You know, you don't want it smelling raw. 09:51 It's wonderful. 09:53 Okay, and now I'm going to just add the ingredients. 09:58 I don't want to put the curry powder 09:59 because everybody will starts... 10:02 I'm going to slow this down. 10:04 Turmeric, a little turmeric, 10:08 cumin and coriander powder together. 10:10 Now, why are you using the powder now instead of seeds? 10:13 This is biryani so we have to use powders. 10:17 The quick stir. And that's tradition or...? 10:19 Yes. Okay. 10:20 A quick stir, and I'm going to put this mixture, 10:22 I'll tell you about the mixture. 10:27 Now that mixture is red bell peppers. 10:30 Okay. 10:31 Onions, one green chilly, and tomato. 10:35 Is it red bell pepper or green bell pepper? 10:36 Sorry, green bell pepper. I was going say it looks green. 10:39 No, no. I meant to say... Okay. 10:41 I meant to say green bell pepper. 10:44 Now we need to... 10:46 So you just took all those ingredients, 10:47 and you blended them in blender. 10:49 Yes, that's all. 10:50 If they follow the directions that I gave, 10:53 they can absolutely see that. 10:55 Now this, we must allow that to cook 10:58 because it's going to take a little while 11:00 for the green peppers and everything to kind of saute. 11:04 And you will see that just as it's cooking a little bit, 11:07 then we can add our veggie meat. 11:14 But I will let it cook for a little bit, okay? 11:18 And then, we add the veggie meat biryani, 11:20 maybe let's say like two to three minutes, 11:22 and then you add the veggie meat. 11:24 And then when you add the veggie meat, 11:26 it'll just absorb all the spices it has cardamom and, 11:29 you know, all these spices that we just put, the cloves, 11:33 and the coriander powder, the cumin powder. 11:36 All that's in there now including, you know, 11:40 the curry powder, everything is in there. 11:41 Yeah. So now do you see that? 11:44 Oh, I do. 11:45 Nicely simmering... It's boiling. 11:47 Yeah. 11:49 But we just need to cook 11:50 that just for like two to three minutes. 11:53 We'll just pretend that we did and now I'm going to add. 11:58 Now this is, you are using 12:00 textured vegetable protein or...? 12:01 Yeah, this is just a regular veggie meat 12:03 that we get in our Adventist store. 12:06 Now, if you want to try a fri-chick at this point, 12:11 you would, you know, use fri-chick. 12:14 And if you want to try it with, maybe mushrooms. 12:18 Just nicely chopped. 12:20 You mean mushrooms in the place of the veggie meat. 12:22 Exactly. Then I said... 12:24 Even in the place of the veggie meat, 12:26 you can also do fri-chick instead of this 12:29 or you can also do mushrooms, it will also absorb taste, 12:32 it has like a very nice meaty texture, 12:34 the mushrooms will also taste very nice. 12:36 You just follow the directions 12:38 and then substitute whatever you want 12:40 to put in the biryani, anything, it would be amazing. 12:43 Wow! Good. Yes. 12:44 I'm sure 'cause anything she makes is amazing. 12:46 Thank you. 12:48 So I have full confidence in your cooking. 12:50 That's great. I like options. 12:52 You know, we need options. Yes. 12:53 Sometimes you say, "Well, I can't get that at home 12:55 or in the country I live in, I would have difficulty 12:58 going to the local market and getting that." 13:00 But you could try mushrooms or you could try something else 13:03 so that's a nice thing. 13:04 Yes. 13:05 So normally, I would allow this to cook 13:09 at least for 10 minutes because... 13:12 A while then. 13:13 Yes, because that veggie meat has to absorb 13:16 and really cook it. 13:18 So you're actually cooking down. 13:21 So when you see, you know, 13:23 all that gravy kind of getting thicker, 13:25 and you see the oil kind of coming up, 13:28 then you know that it's actually done. 13:30 Okay. Okay. 13:31 So once, you know, now I know that 13:34 we can't wait for the whole thing to finish. 13:37 So we're just going to pretend, and... 13:40 Ten minutes is up and this is becoming fake, 13:42 and the oil's coming up. 13:44 Okay. Yeah. 13:45 And I'm going to add... 13:47 Sure, it smells good. Water. 13:51 Now, for the basmati rice, 13:52 I added two and a half cups of basmati rice, 13:55 so for that we need to add four and a half cups of water. 13:58 So I'm just going to... Just pour it. 13:59 Yes, I'm just going to pour the water. 14:04 Nice. I got it. 14:08 Now you use white or brown basmati rice? 14:11 Well, traditionally, in India, 14:13 we use, you know, the white basmati, 14:14 but you can do it with brown basmati rice, 14:17 you can do it with any rice 14:19 that you want to experiment it with. 14:20 You know, whatever they're used to, 14:22 but basmati is better either brown or white. 14:25 But basmati is, you know, for biryanis. 14:28 So is basmati for all the Indian dishes 14:30 you'd use basmati, or just for biryani 14:32 you would want to use basmati? 14:34 Biryanis and like I showed once, veggie pulao, 14:37 the special dishes that we use. 14:38 We don't use basmati for everything. 14:40 For it's not a daily stuff. No, no. 14:42 Okay. It's not. 14:44 So now in this, I would add some salts. 14:46 Oh, yeah. 14:48 We need some salt for taste and some lime juice. 14:53 Oh, yummy. Guess what, this is the key. 14:56 Fresh. This is the key. 14:58 I believe it. 15:00 Yes, and once you allow 15:05 the meat to cook with the lime juice. 15:10 Oh, so you would put this in before the rice is added then? 15:13 Yeah, so now the water has to start boiling. 15:16 Did it just shut off? Yeah, sorry. 15:18 We need to get our flame going. 15:20 So once the water starts boiling, 15:23 then I'll add the rice, okay? 15:27 So let me just tell you the procedure kind of... 15:28 Perfect. 15:30 So now as the water comes to a boil, 15:32 then we'll add the rice, 15:34 and we'll let the rice cook 15:37 till almost everything all the water is evaporated. 15:40 And then you see... 15:41 But the rice is not quite cooked, 15:43 so we put it in a tray... 15:45 Like a glass baking dish. 15:47 That the glass, yes, glass baking dish, 15:49 we'll take the rice, put it in there, 15:51 cover it with foil and put it in 350 degrees 15:54 for half an hour. 15:55 And it'll be perfect. Wonderful. 15:59 And we have a perfect one finished here. 16:01 Yeah, I have to... 16:03 I'm going to just add the rice. 16:04 The rice? Okay. 16:06 And then, we'll look at the finished product, 16:08 and then I get to try some. 16:09 Yes. 16:13 That's great. I love this. 16:16 So do you make this at your church? 16:18 Yes, sometimes. For any special occasions? 16:20 But my church is so spoilt with my lime rice, 16:23 that's what they want all the time. 16:24 Oh, so a different rice? 16:26 Lime rice, I did it already here, once before. 16:29 So if they go to my website, 16:31 they can find the recipe for it. 16:32 All right, and the website is soothing sound... 16:34 SweetSoothingMusic.com. 16:36 SweetSoothingMusic.com. 16:39 Okay, look at this, Jill. Oh, yeah. 16:41 See the rice but we have to wait still, 16:44 you know, everything cooks, but since we don't have time, 16:48 we're just showing them the steps. 16:49 The rice would absorb, 16:51 then you would put it in your glass baking dish. 16:53 Yes. Bake it for... 16:54 Oh, 30 minutes. Thirty minutes. 16:56 At 350 degrees. Okay. 16:58 Okay. And it comes out... 17:01 Just like this, ta-da! 17:03 Oh, I love it. 17:05 Very nice, with the cilantro and the... 17:08 Everything it tastes so 17:09 because there's so huge massive flavors, just the... 17:13 Yes. So flavorful dish. 17:15 If you try it, you are going to love it. 17:18 I'm ready. 17:25 Can you see that little sour? Little sourness? 17:30 Because usually in a biryani dish, 17:31 they add yogurt 17:33 so because we are substituting that for lime. 17:36 So the lime gives such an amazing flavor. 17:38 This is exquisite. 17:40 I don't know any other word to use to describe it 17:42 but the flavor is exquisite. 17:44 It's fabulous. Yes. 17:46 Just everything mixed together. 17:47 I can actually taste the lime, just a hint. 17:48 Just a hint. But just a hint of that. 17:50 That's really good. 17:51 It's not too much, but you just need that little 17:53 lime taste to give that little sourness, you know, 17:56 to the rice, but it's very... 18:00 I'm ready to eat another bite. 18:01 This is wonderful. 18:02 Let's go to our next recipe and read that. 18:05 We are making curry next. Yes. 18:07 You want to read that for us? Yes, absolutely. 18:10 It's vegan mushroom and cashew curry... 18:55 Yummy, I'm already hungry, you just reading that recipe. 18:58 I really like curry. Yes, curry. 19:01 I'm telling you, it has such amazing flavors in the curry. 19:05 Now to get started, we'll just put some oil. 19:08 And this is our special olive oil again? 19:10 Special, pomace olive oil. Good. 19:13 And, you know, the first ingredient, mustard seeds. 19:17 Yes. 19:18 We want that to be popping all the time, 19:21 you know, so it's nice. 19:23 Do you do mustard seeds in every Indian dish, you think? 19:24 No. No, you don't. 19:26 There are only certain dishes that we do it. 19:28 But every curry has to have start with mustard seeds. 19:30 Well, if you do use mustards, then start it with mustards. 19:33 Okay, all right. Then there's the cumin seeds. 19:37 Now what's the difference in flavor versus the seeds 19:40 or the powder? 19:41 Like, if I'm at home, and I say, 19:42 "Well, I just have the powder," what would be the difference? 19:45 Is it really important to make sure I have the seeds? 19:50 It's just, we use it that way in India 19:52 so you can try anyway that's what I tell. 19:55 This is not like a recipe 19:56 where you have to do just the way I give it. 19:59 You know, you can try other ways... 20:01 But you are an expert so I wanted to know 20:03 from the expert. 20:05 Yes, but I would do it that way. 20:06 Okay. The way I prefer that way. 20:07 It gives different flavor there. 20:09 Exactly. So here's the onions. Okay. 20:10 Now we'll just saute it so we'll just put the onions. 20:14 Nice. 20:18 So you want the seeds to pop before you add the onions? 20:21 Yeah. They start to... 20:23 The mustard seeds and the cumin 20:25 because the aroma is so... 20:27 Yes. It's fabulous. Just beautiful. 20:29 Yes, and just a little green chilies. 20:32 We got to have a little kick. 20:34 Yeah, or else it's not Indian. 20:38 Now you and your husband both from South India or...? 20:40 Yes, we are from down south, so we really make it hot. 20:43 You like it spicy. 20:45 Very, very hot and spicy, 20:47 but I make these recipes very mild 20:52 so everybody can enjoy. 20:53 Thank you, and we certainly appreciate that. 20:56 So now we'll pretend that the onions are nice and brown. 21:00 Okay. 21:01 And then, of course, ginger garlic paste. 21:03 Yes. 21:05 And you said that was equal parts, 21:07 ginger and garlic. 21:08 Equal parts. 21:09 Ginger garlic with just a little water we can blend. 21:11 Just to blend it. Yes. 21:12 Okay. And you can keep it... 21:13 It'll keep for week to two or you can freeze it. 21:16 So you just saute that 21:17 till the ginger smell kind of goes away. 21:20 Good. 21:22 It's starting to brown a little bit the onions, 21:23 I can see it. 21:25 Yes. And now I'm adding the tomato paste. 21:28 You just took fresh tomatoes and pureed it? 21:30 That's it. Okay. 21:32 I don't like to use cans. 21:33 Yeah. 21:36 There's a lot of additives in canned foods. 21:38 Yes. 21:39 Now we are going to just let that simmer just a little bit 21:45 because you want that raw, 21:48 you know, smell and the taste of tomatoes, 21:50 maybe I would say two to three minutes, 21:53 and then I'm going to add the dry ingredients. 21:58 Okay, I'm going to add my curry powder and the, you know... 22:02 This is garam masala. 22:04 So what is garam masala? 22:06 That's cloves, cardamom, cumin 22:11 all these powders mixed together. 22:14 So it's just a little bit of cinnamon, cloves, cardamom, 22:18 you know, and all those things just, 22:21 you know, it's proportion is the trick. 22:24 Yeah, you should know how much to put for that. 22:26 Yes. Do you make your own garam masala? 22:27 I make my own. Yes. 22:29 Oh, wonderful. 22:30 Do you see that simmering? I do. 22:31 Oh, yeah. 22:33 I love it. 22:34 So, you know, we would just let it cook, 22:36 just a little bit 22:37 but we'll pretend that it's cooked. 22:39 Okay, it's very nice. 22:41 Yes. And now I'm going to add the turmeric. 22:45 I think it's a good color. 22:46 And the garam masala, and the curry powder. 22:52 There quick stir, I know everybody will start coughing. 22:57 I'm going to put the mushrooms and the cashews. 23:03 Nice. These are halves. 23:05 And if you put it... Yes. Okay. 23:07 And you just put it, like in a little bit, 23:11 put it on a low heat, the water will come, 23:15 but I just like to add and make it a little bit gravy. 23:18 So I would just add a little bit of water, 23:20 just a half a cup of water. 23:24 And then, let the mushroom start to cook down? 23:25 Yes. Yeah. 23:28 Nice. 23:30 And there you see that. 23:32 Now this picture, you need to let it 23:34 really, really cook down. 23:36 And I forgot to add a little salt. 23:38 It's important? 23:40 It's very, very important 23:41 because we would not taste much... 23:43 Yes. 23:45 If you don't have the salt. 23:46 But you just need to mix all these ingredients 23:50 and let it cook and cook it down. 23:54 You know, you will see the water will come 23:57 if you put the lid on. 23:59 That's right. 24:00 Otherwise it just evaporates, everything evaporates. 24:03 Yes. So you need to close it with the lid. 24:06 And I am telling you, 24:07 you have never ever tasted mushrooms this tasty. 24:11 Really? 24:13 Yes, because there's cashews in it, 24:15 and there's curry powder. 24:17 You know, when you use the, 24:19 you know, the curry powder and the chilies and... 24:22 And garam masala, all of that... 24:24 Everything else. 24:25 The cumin, the mustard, 24:27 everything else for the mushrooms, 24:29 it just takes it to another level. 24:30 Wow. Yes. 24:32 And the mushrooms are so healthy, 24:34 they're high in antioxidants, 24:36 they have so many vitamins and minerals. 24:39 You know, so it's really healthy for us 24:41 very, very low in calories, and carbs, 24:44 and there's no fat virtually. 24:46 Zero fat, you know? It's amazing. 24:49 Yeah, so, it's so beneficial, but if you tasted, 24:53 you would say like, "Wow, is this mushroom?" 24:56 Wow. 24:58 You know, I don't think you have 24:59 ever tasted mushrooms so tasty. 25:01 I don't think I have... 25:03 I made this at home for my husband. 25:06 He just loved it. 25:09 Yes, he loved it, and he wanted more and more, 25:11 he just loved it, really, I think. 25:13 It's really, really very flavorful dish. 25:16 And it's very, you know, the mushrooms 25:19 are really dense in nutrients, very, you know, rich. 25:23 How long do you cook it for? 25:25 Oh, this has to cook at least for 10, 15 minutes. 25:27 So I know that it's going to take... 25:29 See that. 25:30 Oh, yeah, you can see the liquid 25:32 starting to come out of it. 25:33 See that? Definitely. 25:34 Oh, yeah. 25:36 And it's already cooking down. 25:37 Yeah. You can see that too. 25:38 The mushrooms are starting to cook down. 25:40 I put it on high. So we can... 25:41 We're trying to facilitate this process. 25:43 We're trying, trying. 25:44 But you can see that it's nicely coming together. 25:47 Of course. You know. 25:48 We have one that's all finished over here. 25:50 I can see that really cooked down over there. 25:53 Yeah. That's how it looks. Yeah. 25:55 Oh, that's fabulous. 25:56 So you can try a little bit. 25:58 I can, I got my little bowl underneath the counter here. 26:03 I cannot wait to try, I got to make sure, 26:05 I get a mushroom in this to try this. 26:12 We have transformed those mushrooms. 26:16 I don't think I have... I agree with you. 26:18 I have never had a mushroom 26:20 that I like better than this right here. 26:21 Yes. 26:22 I don't mind mushrooms, 26:24 it's not like I'm opposed to mushrooms. 26:25 But that is fabulous. Yes, it's just flavor. 26:28 It is. It's just flavor. 26:29 Oh, yes. 26:31 Such a depth of flavor when you add all that, 26:34 it's just so tasty, you want to just eat more. 26:37 I mean, you know, people are not excited 26:39 to eat vegetables 26:40 but this is a very nice way to prepare it 26:44 and nobody can refuse. 26:45 Oh, yeah, absolutely. 26:47 So what type of rice do you serve curries over? 26:49 Is there a certain type of rice or just any rice? 26:51 Just any rice. 26:52 You can have, you know, you can, 26:53 like I made the biryani, 26:55 you can eat this with biryani, 26:56 you know, in combination with biryani. 26:59 We usually eat curries with rice. 27:02 Or bread, like flat bread or roti or something like that. 27:06 So all the curries go with something. 27:08 Yes, they're not just on them by themselves... 27:10 No, no. 27:12 You know, you would eat it with something. 27:13 So I know we're going to go to the next recipe, 27:14 but before we do that I want to make sure 27:17 we put up your contact information. 27:18 We're going to do it several times throughout the program. 27:21 Many times we put a contact up at the end of the program, 27:23 but today is a little different. 27:25 So if people want to email you, 27:28 what is your email address? 27:29 It's padmamedidi@gmail.com. 27:33 Okay, Padma... 27:34 I see it at the bottom on the screen. 27:35 We got the best crew in the world. 27:37 Padmamedidi@gmail.com. 27:39 That's P-A-D-M-A- M-E-D-I-D-I@gmail.com. 27:45 And what about your phone number? 27:46 People want to call you and contact you. 27:48 It's (813) 325-5783. 27:52 Okay, (813) 325-5783. 27:56 And you are available to come... 27:58 I know if people have questions about this, 28:00 you're happy to... 28:02 Oh, absolutely, absolutely. 28:03 You know, and I get a lot of calls. 28:05 They ask so many questions. 28:06 So sometimes if people do call, 28:08 and I'm unable to answer because I'm on another call, 28:11 please do call back, 28:12 and I will answer all their questions. 28:14 Amen. Absolutely. 28:15 And you also travel, you know. 28:17 Yes, we travel quite a bit sometimes. 28:19 Yes. But they can email me. 28:21 And I always get back with them. 28:23 So I have people contacting me from everywhere. 28:25 Amen. 28:26 All different countries, 28:28 you know, and they love the food, and the dishes, 28:30 and the music, and whatever it is that they want, 28:33 but I'm very excited. 28:35 Amen. We're excited too. Absolutely. 28:36 Yes, He is just using us as His vessels. 28:39 Amen. That's the best. 28:40 Let's go to our next recipe. 28:43 For the vegan sauteed beets. 28:45 Now this looks yummy... 29:12 So for the sauteed beets, 29:13 is that traditional Indian to do sauteed beets? 29:16 Yeah, they do sauteed, but anything we... 29:20 Any vegetable? Any vegetable. 29:23 But we add all the Indian spices to it. 29:25 Yes. 29:26 That's what makes it special. 29:28 You know, I know you just boil and eat. 29:29 But we... 29:32 You know, there is a lot of truth in that. 29:34 You know, and how traditional Americans, 29:36 we just boil and eat. 29:37 You were right. 29:38 But we don't, and actually, these beets, I did boil. 29:40 Okay. We did boil. 29:42 And cut them into a nice quarter size. 29:45 Nice. You know, pieces. 29:46 Yup. 29:47 So that's already done. 29:49 And if you can see here, I also have the leaves. 29:52 I don't throw the leaves, I love the beet leaves, 29:54 they have high nutrition to them. 29:56 So now that we added the oil. 29:58 It's nice and warm. 29:59 We are going to add the mustard seeds. 30:01 We need them. They will start sputtering. 30:03 Yeah, I can't wait to... 30:05 I am going to listen for them this time to hear them. 30:06 Hear. 30:07 Because they will start to pop, don't they start to pop? 30:09 Yes. 30:11 Because the oil is hot, you can see that. 30:14 Oh, I can see the oil is hot. 30:16 So wait just a moment 30:17 'cause I really want to hear them pop here. 30:20 How long does it take to pop? 30:22 It's gonna to pop before we add the wet ingredients, 30:24 you know, I like to hear the popping 30:26 because that gives the flavor. 30:28 When they pop, that means they are really, 30:31 you know, very well done. 30:34 Nice. 30:35 Oh, I hear it. 30:37 There is one. 30:39 Don't get too close because they will come on your face. 30:42 I can hear it. 30:44 See the curry leaves. That's great! 30:46 And the chilies. And the onions. 30:48 Almost like you are starting to do popcorn. 30:53 But can you smell it? Oh, yeah. 30:55 What do you think that is? The mustard. 30:59 That adds lot of flavor. 31:02 Smells fabulous. 31:04 Sorry. 31:05 It's a little too hot, so just going to put it down. 31:08 You make that just a little brown. 31:11 And now for this one let's pretend that's brown, 31:15 and we are going to add the leaves. 31:16 Nice. And these are already... 31:18 You already chopped them. Absolutely. 31:21 See that my husband helped, 31:22 how beautifully they're chopped. 31:23 Yes. I could never do that. 31:25 He is the perfectionist. Now he did a great job. 31:28 Special thanks to you, Doctor Medidi. 31:30 Yeah. 31:32 And I am very thankful for him. 31:34 Oh, that's wonderful. 31:40 Now, I would just cook that 31:46 for three or five minutes or whatever, 31:47 just for that, you know... 31:49 Kind of wilt. Yes, yes, for the leaves. 31:51 And then, I would add the tomato paste. 31:56 Because tomato kind of, 31:58 you know, it has a nice taste to it. 31:59 It does. 32:01 So that's the reason why I... 32:02 But I like to puree my tomatoes. 32:05 You can chop and put them, 32:07 but I like it pureed 32:08 because it really actually mixes together very well 32:11 with all the ingredients. 32:13 It's already starting to wilt. I can see that. 32:14 Yeah, because this cooks very fast. 32:16 Oh, yeah. 32:17 You know, it doesn't take very long to cook. 32:19 So let's pretend and add the tomato. 32:24 It's got a great color to that tomato. 32:25 Yes. 32:27 Now, see that, you just have to make sure you stir it well 32:33 and mix all the ingredients beautifully. 32:36 Do you put the cover back on 32:38 and cook it some more before the beets? 32:39 Yes, absolutely. Okay. 32:40 You know, I know we are always pressed for time. 32:44 The leaves are really high in calcium, aren't they? 32:47 Aren't the leaf, the beet leaves good for you? 32:48 Yes, they are high in iron more than spinach. 32:50 Iron? Nice. 32:51 More than spinach, the beet leaves are higher. 32:53 And they also say, 32:55 you know, it helps and prevents osteoporosis, and Alzheimer's. 33:00 There are so many cardiovascular benefits 33:02 from the beets and the beet leaves itself. 33:04 Wow! 33:06 Yeah. So they are just loaded. 33:09 And with my recipe that's going to taste, you're like, "Wow! 33:13 This is beets?" 33:15 You will not believe it. Wow! 33:17 Because look, how much I am putting in. 33:18 Did you ever put this in beets? 33:19 No, I never did. 33:21 Yeah. 33:22 So you will see the difference when you, 33:24 you know, just try it. 33:25 And now I am going to add the beets, 33:27 and then you add the little salt to this. 33:30 Oh, yup. 33:33 And there you go. 33:34 Nice. 33:37 I have my greens. I have the beets. 33:40 So you should see... 33:41 And you have the seeds, and you have the seasonings, 33:44 and you have the things that you would add to, 33:46 like, enhance the flavor and to make it so much better. 33:48 Instead of as we do, just boil beets. 33:51 And just to think of the flavor in that, 33:54 I mean, that's exciting. Exactly. 33:56 And I think it's a good way 33:58 to help your family eat it as well, 34:00 you know, may be your spouse or your kids say, 34:03 "Well, I don't really want to eat vegetables." 34:04 But this is a good way to get there. 34:06 Absolutely. 34:07 I am telling you the beets, I made it, 34:08 you know, because I am trying for this... 34:10 My husband is the guinea pig, but he loved it. 34:14 My kids came over and they're like, "Wow, we love the beets." 34:18 Just the flavor is so rich. 34:20 Yes, that's wonderful. 34:22 And in this I didn't even used the curry powder. 34:24 This without the curry powder 34:26 but just those little mustard seeds. 34:27 Yup. 34:29 How long does it cook for with the beets 34:30 before we have the final product? 34:31 Yeah. 34:33 You don't have to let it cook that long. 34:34 You don't want to overcook the beets. 34:37 So you like them a little, you know, half cooked, 34:39 but it tastes great. 34:41 And I think this should be done, 34:42 and I will turn it to off, so you can try. 34:43 Wonderful. 34:45 And you have one that's finished over there. 34:46 It looks fabulous. 34:48 And I have my own stash of beets under here. 34:52 Let me make sure, I get a leaf in here too. 35:01 Can you believe that's beet? I could eat the entire pot. 35:03 Yes, I know. Oh, yeah. That's fabulous. 35:07 It's got a nice, just a little kick. 35:09 Just a little bit. 35:10 Good flavor though. Yes. 35:12 But I can still taste the beet though, just a little 35:15 but, oh, yeah, that's good. 35:17 I love this. Yes, you should try it. 35:19 Try making it. 35:21 I will try this at home even though my husband 35:23 doesn't like beets, but he might like beets 35:24 if I cook it like this, let's see. 35:26 Oh, yes. They like. 35:27 When I do beets and somebody said, "We don't like beets." 35:29 They tried mine, wow, they loved it. 35:31 See, it's right. 35:33 Let's read our next recipe. 35:35 We are going to make vegan sauteed kale and coconut. 35:40 For that we need... 36:05 Now that looks yummy. 36:07 This is the most delicious recipe. 36:11 I am sure it is. 36:13 And we are sauteing another vegetable 36:15 like we did with the beets. 36:17 Now we are doing it with the kale. 36:18 Yes. So I put the oil. It's pomace. 36:20 If they use the other oil, 36:22 you can't heat it up that much olive oil. 36:24 Just remember that so that's why I use this oil 36:26 so we can heat this up a little. 36:28 It's good. Yes. 36:30 And first goes our... 36:32 Yes, mustard seeds. 36:34 Mustard seeds, then our cumin seeds. 36:36 And we are going to hear them pop a little bit. 36:39 I love that. And there is our urad. 36:43 Okay, urad dhal. Yes. 36:45 I am not pronouncing that quite correctly but... 36:48 Nice. 36:52 And you can start smelling already. 36:55 I am going to put... 36:56 Nice. The chilies. 36:58 Chilies and garlic. 37:01 Just saute that very light. 37:04 See that just a little bit. Oh, yeah. 37:07 And now I am going to add the kale. 37:10 Nice. I got it. 37:16 That oil starts to really splatter. 37:18 Yeah. 37:22 Now kale is really king, isn't it, as a vegetable? 37:25 I am telling you, kale is super dense with nutrients, 37:31 packed with nutrients. 37:33 It's high in calcium, iron, 37:38 much more than spinach. 37:41 Really? Yes. 37:42 Actually vitamin C level, 37:44 I think four times higher than spinach. 37:46 Wow, and here we think spinach is a super food, right? 37:50 Right. And spinach is really healthy for us. 37:51 Yeah, it is. 37:53 And we want to do this but kale is even better. 37:54 It is the kale tops it. It's the king. 37:56 Wow, I love that. Kale is the king. 37:58 I love that. 38:00 So we just saute this. Okay. 38:03 It's already starting to wilt. I can see that. 38:05 So you don't have to cook kale that long 38:10 because if you overcook it, 38:11 it gets to little bit of bitterest taste. 38:14 So you just put a little bit of salt. 38:18 So you do it to taste like you add a little bit, 38:20 and then you taste it and then kind of see. 38:21 Yeah. Okay. 38:23 That's what I do because, you know, 38:24 some people like it a little bit more, 38:25 some people don't. 38:28 See how easy this is. I love it. 38:32 It's just that if you want to cook, 38:33 you just put the lid on it, it cooks. 38:35 But this doesn't take, 38:37 about 5 minutes or 10 minutes to cook. 38:38 But the most difficult part here 38:41 is to chop it. 38:44 This is fresh kale. This is not frozen. 38:46 This is fresh. Yes. 38:48 You take the vein out and kind of chop it. 38:51 And that's a little time consuming. 38:53 But if we do, you will see the benefits of the taste. 38:58 Now, that this is nicely wilted, 39:00 I am going to add the grated coconut. 39:02 So you used grated coconut. Yes. 39:05 And this is frozen, but I have it, 39:07 I got it from the Indian store. 39:09 You can get it, I am sure, but not sweetened. 39:11 Okay. You cannot use... 39:13 You want unsweetened. Exactly. Unsweetened coconut... 39:15 As this is not a sweet dish, it's a savory dish. 39:18 So you don't want to add that anything sweet in it. 39:24 We just want, 39:25 the coconut itself has a little sweet taste to it. 39:28 But I am telling you, 39:30 it is so tasty just with a little coconut in it. 39:34 What a difference it makes. Wow! 39:36 Because it just enhances the flavor, you know, 39:39 you just don't want to. 39:40 You can eat kale by itself. Right. 39:41 But you want to just a little bit, 39:43 you know, get to another level there. 39:46 You just sprinkle a little coconut. 39:48 Yes. Amazing. 39:50 Now this is just took us, what? 39:51 Five minutes and we are already... 39:52 Less than five minutes, I think. 39:54 It's already done. 39:56 And we have one that's done here in the front. 39:58 That looks beautiful. Yes. 40:00 And you can really see 40:01 the little coconut pieces in there. 40:03 Yes, I want you to try it. I can see. 40:04 Oh, you better believe I am going to try it. 40:07 I just got mine from underneath here. 40:17 Oh, that's wonderful! Isn't it? 40:20 Can you taste just the coconut? 40:24 I can taste the coconut. 40:26 It has just a little bit of a kick. 40:29 Yes. 40:30 I just put one green chilly in there. 40:31 That's it? Yes. 40:33 That's what I had to add? 40:34 There is no curry powder, nothing, just the green chilly. 40:36 And you don't want that cooked, 40:37 just don't put the green chilly. 40:38 But I like green chilies. 40:40 Let's go to our next recipe. 40:42 We are going to make dhal, 40:43 and you want to read that recipe for us, Padma. 40:45 Yes. It's vegan red lentil dhal... 41:25 I am so excited 41:27 because now you are going to show us how to make the dhal. 41:29 Yes. It's yummy. 41:30 It's very simple if we can learn. 41:33 We already have... 41:35 We are making with the masoor. 41:37 This is just red lentils. Red lentils. 41:39 We call it masoor dhal in India. 41:42 But this is available in all the stores. 41:44 So if you want to cook it on stovetop, just soak this. 41:48 If you want to cook it in the pressure cooker, 41:49 you don't have to soak it. 41:50 It cooks very fast. That's the trick. 41:52 But here I am just putting some red lentils. 41:56 Now you put some water. 42:02 Just let... 42:05 See that, you just put... 42:06 Just water. Maybe two cups or... 42:07 Two cups of... Yeah. 42:09 It doesn't hurt even if you put more, it won't hurt. 42:10 It will cook it down. 42:12 And we have turned it on now. 42:14 And to that as it's simmering and boiling, 42:19 we are not going to wait till it boils. 42:22 As it boils... The magic of television again. 42:24 Yes. 42:26 But we'll just pretend that's boiling, 42:29 and then we will add turmeric. 42:32 So you wait until it comes to boil, 42:34 and then you put in some of your seasonings? 42:35 Yes. Got it. 42:36 And then the Madras curry powder. 42:39 Nice. 42:40 And then the green chilies. 42:43 Yummy. 42:45 And you just give that a nice stir, 42:50 and you need to cook that at least for 30 minutes. 42:54 So it has to cook a while then? 42:55 Yes. 42:57 So this, if you put it like, maybe in a pressure cooker, 43:02 you would probably be done in 15 minutes. 43:05 Oh, I like that. 43:06 The same ingredients, 43:08 you can just put that in a pressure cooker, 43:09 it cooks must faster. 43:11 But these red lentils also cook faster. 43:13 You don't need a pressure cooker 43:15 if you don't have, no sweat, you can do it, okay? 43:17 Red lentils are pretty fast. 43:19 It's a lot faster than, to me some of the other beans. 43:21 You know, if you trying to cook legumes, 43:23 and you are thinking pinto beans or black beans, 43:25 it takes a while, 43:26 but with lentils they're lot faster. 43:28 And if you want it faster, 43:29 just soak it for 30 minutes to an hour, 43:31 it will cook even faster, okay? 43:32 Yup. So we will just... 43:34 Now this is been, when it's cooked, 43:39 this is how it looks. 43:40 It looks like this. Nice. 43:43 I have it all done. 43:45 I like that. 43:47 So now we'll go to the second step. 43:51 Which means we will put it in here then? 43:53 We are gonna saute this. 43:54 So we are going to add the seasonings. 43:57 Before you add this. Got it. 43:58 Yes, before we add this, 43:59 we are going to season it first. 44:02 So we are going to season it with. 44:04 Start with our oil. 44:05 We got to start with that. Exactly. 44:07 I am telling you that is just boiled peas 44:12 but with this seasoning you will not believe the taste. 44:16 I am sure. Yes. 44:18 So now we have the oil. Nice. 44:21 And you know what goes next? 44:24 The mustard seeds. 44:27 And then we are going to start to hear them start to pop. 44:30 But we're not waiting 44:31 so we are adding the cumin seeds. 44:35 And this time we don't add the urad dhal. 44:37 Okay. This is for dhal. 44:39 This is already peas so we don't need to add that. 44:40 Okay, you don't need that. 44:41 Okay. Yes. 44:43 Now this one we put it, make it into half, 44:45 but I know you cannot tolerate 44:47 so I am putting it a whole there, 44:50 because it's really hot. 44:51 Yes. Yes. 44:53 This is the red cayenne pepper. Okay. 44:55 You know, this curry powder is that powder. 45:00 That's the powder here with other ingredients in it. 45:03 And now I am going to add little curry leaves. 45:05 Nice. And then... 45:07 That the seeds are starting to pop. 45:09 I don't know if you can hear that. 45:10 And then the garlic. Yeah. 45:14 Now your onions, 45:15 you always use the red onions or the purple onions. 45:18 Is there a reason for that? 45:19 Well, I love the taste of red onions. 45:22 You know, we use that in India quite a bit. 45:25 I like it too. 45:27 I wasn't sure if there is a reason why, 45:28 you know, that instead of, 45:29 you know, the little yellow onions 45:31 or the sweet onions or something. 45:33 It's just the taste. It's just flavor. 45:34 Flavor. Good. 45:36 And here it is. 45:38 Now, we are going to nicely let this simmer and get brown. 45:45 And any time if you want them to cook fast... 45:50 Put the lid on. 45:53 And, you know, the amazing benefits of lentils, 45:56 the red lentils. 45:58 It's very high in protein, virtually fat free. 46:02 So there is so many health 46:04 to add on to this if you want to while cooking, 46:07 you can add spinach to it, okay? 46:09 And then add tomato and spinach, 46:12 and it gives a nice flavor. 46:13 There is no restriction. 46:15 I am just giving you the basic dhal. 46:16 That's all. 46:18 But you can add, just be creative 46:19 and add, you know, more to this to bring out more flavors 46:22 so you don't have to cook twice. 46:24 So you just put your spinach in there, 46:25 you have your spinach, 46:27 and you have your lentils, you have everything in there. 46:28 I like it. Yes. 46:30 Just with a little tomato while it's coking. 46:32 If you want to put it in a pressure cooker, 46:33 you can do it. 46:34 That's what I do so many times. So it's really... 46:36 This is a basic recipe 46:37 and then I can adjust it depending on my own taste 46:39 or my own preferences. 46:41 Yes. I can alter it. 46:42 Yes. I like that. 46:44 And you don't have red lentils, you want to use split peas, 46:48 you know, the green peas. 46:49 Oh, yeah. They're good. You can use those. 46:51 Anything that you have you can use. 46:53 You don't have to think that, 46:55 "Oh, Padma told me this recipe 46:57 and you have to follow it closely." 46:59 The trick with the Indian cooking 47:02 is you can do anything. 47:04 My dhal won't taste the same next time I make it 47:06 because I don't measure anything, 47:08 I just throw in stuff, you know. 47:10 So it always tastes different but it tastes good. 47:13 But you know what that is, that's a sign of a true cook. 47:16 You know, that's a sign of someone 47:17 God has given you a gift. 47:19 You know, Padma for cooking and that's a wonderful thing. 47:22 So this is almost brown, 47:25 and now I am going to add some cilantro. 47:27 Nice. Good. 47:28 Cilantro always gives it a very nice flavor. 47:33 So you don't even have to cut up the cilantro first? 47:35 Yes. They're slightly chopped. 47:37 A little bit but not real fine. 47:38 Not fine. 47:40 And sometimes you just take it with your hand and do it 47:41 because it still has the flavor. 47:44 You can chop it and put it. 47:46 And it's great. 47:48 Yeah, fabulous. 47:51 And now we will pretend this is almost done. 47:56 So then we add this later? 47:58 Yes. Right now. Okay. 47:59 Right now. 48:01 I am going to put this down 48:02 because it's going to make a huge sound. 48:04 Okay, go ahead. 48:10 Wow! 48:12 Did you see that? Oh, it's fabulous. 48:13 Now you just put a little salt. Okay. 48:17 I am telling you, this tastes amazing. 48:20 I am sure it does. 48:23 Yummy. 48:25 So do you let it cook down a good deal? 48:28 Yes. Now depending or... You want it pretty thick? 48:30 Or how do you really like your dhal? 48:31 Depending on whatever you prefer. 48:35 I prefer it very thin 48:36 because we eat it with rice and whatever. 48:39 That's south India. 48:40 But north India they eat it thick like this 48:43 because they eat it with roti, they eat it with flat bread 48:47 so they like it thick 48:48 so they like to eat it with that. 48:50 But I am telling you 48:51 this is one of the staple dish in India, 48:53 it's red lentils, every house in south India, 48:56 we have this for lunch every day. 48:59 So this is a normal traditional everyday dish. 49:02 Normal traditional everyday dish for lunch. 49:06 We had it in our house every single day, 49:08 my husband had it every single day 49:10 but we eat it with rice. 49:12 Okay. Because I am south Indian. 49:13 So it's rice, rice, rice all the time. 49:16 So rice and dhal, rice and dhal for lunch 49:19 with some vegetables at the side. 49:20 Yeah. 49:21 But this is really used a lot in India. 49:25 From north India to south India, 49:26 it's just a different, different version they use it. 49:29 But think how healthy that is. 49:30 You know, if you think we ate this every day for lunch, 49:34 I mean, how healthy we would be. 49:35 You know, we are not talking about going out 49:37 and getting fries and eating a mac. 49:39 You know, big mac or having a milkshake. 49:41 You know, traditional American food. 49:43 This is healthy. 49:44 So even if you are at home, 49:46 you know, you're trying to make changes, you can save one day, 49:50 you know, for lunch, I am going to alter what I eat 49:52 and make healthier choices. 49:54 It's all about planning. 49:55 The next week we can try two days. 49:57 And, you know, just increase that. 49:58 But you need to plan. Yes. 50:00 If you don't plan, you plan to fail. 50:01 It's good. 50:02 So you need to plan, 50:04 and then you will be able to make these dishes. 50:06 Like you want to soak it for a little bit 50:08 but that's all planning. 50:09 You know, if we plan, 50:11 we can make something healthy in just... 50:13 I love it. It doesn't take. Yes, yes. 50:15 You should try it. I will. 50:17 We have one that's all finished, 50:18 and I can see that set it very nicely. 50:19 And I have one behind the counter 50:22 that I am going to try. 50:30 That is fabulous. 50:31 Oh, yeah. 50:33 That's all it is, it's lentils. 50:35 I am ready for another bite. That's very good. 50:37 And I am telling you, it's the seasoning. 50:38 It is. Oh, yeah, seasoning. 50:40 If you just ate that boiled lentils, 50:42 it will not taste that way, no matter what you add, 50:45 but it's the mustard and cumin. 50:47 It's fabulous. Yes. 50:49 Let's go to our mango lassi. We got to have dessert. 50:51 And then we look in everything we made. 50:52 So let's read that recipe for the last one. 50:55 Vegan mango lassi... 51:09 Every good meal has to have some sort of little sweet treat 51:13 or some sort of dessert at the end. 51:14 So I am excited about this mango lassi 51:16 and to make it vegan. 51:17 Yes. 51:19 Usually they have regular yogurt. 51:20 So now we have substituted that for soy yogurt. 51:23 I like it. Yes. 51:25 So we're just going to add. This is mango pulp. 51:28 I got it from the Indian store so it's really, really good. 51:32 You can have it frozen or you can have fresh mangoes, 51:35 anything you can use if you do have. 51:37 So we'll just add that. 51:40 Nice. 51:42 And little bit of the yogurt. Yup. 51:48 Nice combination. Yes. 51:52 Now, if you want it like a smoothie, 51:55 you can just do half-and-half of this, 51:58 and you are good to go. 52:00 But usually mango lassi is like a little, you know, juice. 52:03 They don't just... Right. 52:04 They don't eat it like a smoothie 52:06 but you have an option. 52:07 We would like to add just a little sugar to it, 52:09 brown sugar. 52:11 Give it just a little sweetener. 52:12 Yes, yes. And then ice. 52:18 And I want to make it not too thick 52:20 so that's why I am just adding just a little bit of water. 52:23 Just a quarter cup of water. 52:26 So it won't be too thick. Yes. 52:30 I will just put it here. 52:35 And then we get to try it. 52:36 That's the best part. Yes. 52:39 We'll make some noise. 52:53 Nice. 52:55 Oh, I can't wait to try it. 53:00 This is the most simple recipe. 53:05 Yummy. There you go. 53:07 We have one finished there, but I am going to try this. 53:09 This is my glass. Thank you. Yes. 53:16 Oh, this is exquisite. 53:20 I love the mango. 53:22 It's nice and creamy, just a little sweet 53:25 but not too much. 53:26 Yes, this is fabulous. Yes. 53:27 With the yogurt in combination. 53:29 Oh, yeah. Oh! 53:30 Yes. This is wonderful. Let's look. 53:32 We made a lot of wonderful dishes here today. 53:34 Yes. We started with the biryani. 53:37 Biryani is a combination of rice and the meat. 53:41 This is veggie meat. 53:42 You know, you can add anything, you want to add vegetables, 53:45 you can add but it's a rice with the meat with veggie meat, 53:49 fri-chick anything you can. 53:51 And it tasted great, right? 53:52 Oh, it tasted beyond great. It was fabulous. 53:55 And then I see our curry, the mushroom cashew curry. 53:59 The cashews really give it a twist to that, 54:02 and it's really, really flavorful, 54:05 and you should try that dish when you go home. 54:08 I know you already had part of it here. 54:11 I did. 54:12 That's the best mushrooms, I have ever eaten. 54:14 And the sauteed beets. Beets. 54:16 Didn't that taste nice? It was fabulous. 54:19 I love it. My kids love it. Everybody loves it. 54:22 And you have to beet tops. 54:23 I mean, what's better than that 54:24 than getting all the nutrition in that, 54:27 in the tops of the beets as well. 54:29 And the leaves too. Yes. 54:30 That's what I meant by the top but the leaves. 54:32 And the leaves, and the beets 54:34 so, you know, it's very, very, very nutritional. 54:37 The only thing you have to boil. 54:39 So I don't know if somebody wants to, 54:40 they can grate it and maybe chop the raw beets 54:43 and try the same recipe. 54:44 Absolutely. 54:46 And we had the kale, 54:47 this was sauteed kale as well and that was fabulous. 54:49 Yes. Didn't that? 54:50 And it cooked so fast. Yes. 54:52 It cooked so fast with the coconut. 54:54 Yes. And that dhal, yummy. 54:57 And you said, every day, this is the staple in India. 55:00 In India, people eat that, you know. 55:02 They can't afford to go and buy and eat all, 55:05 you know, meats and this and that and all that 55:07 so everybody dhal, everybody, in every home. 55:11 And the mango lassi which is beyond good. 55:16 I love that. Really? 55:19 Oh, yes. I love that. That's very good. 55:21 So let's talk about your website 55:24 and your email one more time 55:25 because we want to make sure, 55:26 we give you at home opportunity to contact Padma for yourself. 55:31 May be, you want her to come to your area, 55:33 and you're interested in her coming for a cooking school 55:36 or something else or maybe you are saying, 55:39 "I want more information on these recipes. 55:41 I have questions." 55:43 So give us first of all your website again 55:45 and then we'll go to the other options. 55:46 It's SweetSoothingMusic.com. All one word. 55:51 Okay, SweetSoothingMusic.com. 55:54 And you have your CDs on there too. 55:55 Yes. All free downloads. 55:57 Now it's all the videos and audios are free. 55:58 Oh, amen. 56:00 Yes, I put it out for free downloads, 56:01 anybody that wants to. 56:02 That's wonderful. 56:04 That's tremendous ministry and then your email address. 56:05 What's your email address? 56:07 My email is padmamedidi@gmail.com 56:10 Okay, so P-A-D-M-A-M-E-D... 56:14 I-D-I. Okay, at gmail.com. 56:16 And what about your phone number? 56:18 My phone number is (813) 325-5783. 56:23 Oh, that's wonderful. Thank you. 56:25 God has given you a tremendous gift, 56:27 and we always love when you come in, 56:28 and when you share with the family at home. 56:31 The recipes that He has given to you. 56:33 But we're almost out of time. 56:34 Is there a parting thought 56:36 that you want to leave with our friends at home, 56:37 may be someone's trying to make a transition 56:39 to a more plant-based diet 56:41 or maybe experimenting with more Indian cuisine. 56:44 What would you tell them? 56:45 I would tell them, it's so easy, it's so healthy, 56:48 and it's good for our bodies. 56:50 So I would encourage them to try. 56:52 And try these recipes, call me. 56:54 Call me, and I'll encourage them, 56:56 and tell them how to make tasty food 56:59 so that we can live a healthy life. 57:00 Amen. That's right. 57:02 I think God wants us to be in health 57:04 because then our minds are clear. 57:06 And we can hear the voice of God so much better. 57:09 And special thanks for coming and for my beautiful sari, 57:12 we got to wear these together. 57:14 Yes. And you look lovely. Oh, you do too. 57:18 And you brought in the jasmine flowers. 57:20 These were shipped from India for me. 57:22 These are real fresh jasmines. 57:24 You know, at home you can't smell, 57:25 but we can smell it here. 57:27 Oh, it's so delicate. It's beautiful. 57:28 Well, we hope that you have enjoyed this program 57:31 that you experiment and try to widen your horizons. 57:34 Enjoy the food. 57:35 We will see you next time. Bye-bye. |
Revised 2018-11-13