Participants:
Series Code: TDYC
Program Code: TDYC190005A
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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 00:30 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 01:09 Hello, and welcome to another 3ABN Today Cooking Program. 01:13 I'm Jill Morikone. 01:14 And you might have noticed that 01:16 we're dressed in some beautiful saris today. 01:18 That's because 01:19 we have our friend Padma Medidi here. 01:22 And she always brings a sari for us to wear. 01:24 Yeah. 01:25 And always we have authentic Indian cuisine. 01:29 So, Padma, thank you for coming back to 3ABN 01:31 and sharing your gifts 01:33 and abilities in the kitchen with us. 01:34 Oh, I'm just so delighted, Jill, to be here. 01:38 What a great opportunity 3ABN just gives me 01:42 to share my passion for Indian culinary tradition. 01:46 You know, and I just loved it, I really enjoy doing this. 01:50 You know, coming here 01:52 and sharing just healthy recipes. 01:54 You know, it's not easy to prepare healthy recipes, 01:57 but Indian spices are just amazing. 01:59 They have that magic to just transform. 02:02 They're so aromatic, and fragrant, and delicious. 02:05 Yes, you know, the flavor is just amazing. 02:08 So I'm just so excited to be here 02:10 and I have wonderful recipes to share with you. 02:14 So I'm excited. 02:15 You know, they're just so easy to prepare. 02:17 I really simplified them, you know, really simple, 02:21 so they're easy to prepare, very flavorful, and tasty. 02:25 So I'm just excited. 02:27 I am excited too 02:28 because I can definitely tell you 02:30 at home that we love Padma's cooking. 02:33 Every time she comes here to 3ABN and cooks, 02:36 we all gather in droves and get to eat the food 02:39 'cause it's fabulous. 02:40 So tell us, 02:42 maybe someone didn't catch a previous program you're on. 02:44 You've been here, probably 10 years 02:45 you've been coming for programs, 02:47 but maybe someone missed that program. 02:49 So tell me just a little bit about yourself, 02:51 your family, your passion for cooking, 02:53 your mom and a wife? 02:56 Yes. Tell us all about that? 02:57 Well, I'm happily married. 02:59 My husband is just wonderful, amazing. 03:02 He's a physician working in Tampa. 03:04 We have two lovely children. 03:06 And both are physicians too. 03:08 And they're working there in Tampa with us. 03:11 So we're just so happy and pleased and, 03:13 you know, we're so involved in mission trips 03:17 we go to, you know, different countries 03:19 and my husband is so dedicated, 03:21 you know, in serving and my daughter, 03:23 she just loves to go with her dad, 03:26 and they both see patients together. 03:28 You know, so it's just an amazing experience. 03:30 God uses us where ever the need is. 03:33 Amen. 03:34 We don't know, wherever there may be, 03:36 but, you know, we just go and, 03:38 you know, do that, so it's just wonderful. 03:40 I just love. Absolutely. 03:42 Now you do cooking schools as well? 03:43 Yes. 03:45 You know, I was invited just a couple of months ago 03:48 to Port Charlotte, our Adventist church there. 03:51 And we had about 60 people. 03:54 All Indian cuisine? 03:55 Yes, I did Indian cuisine, but they loved it. 03:58 I think it's a lot of Americans are wanting more flavor. 04:03 And they love the Indian food. 04:05 So really, it was amazing to have 60 people there, 04:08 you know, previous to that 04:10 I think it was couple of years ago 04:11 I did it in Orlando and we had 120 people. 04:13 Oh, wow, that's a lot of people to cook for. 04:16 You know, but it was just amazing. 04:17 The place was just packed and full. 04:19 You know what I like about your food 04:21 'cause you can prepare food 04:22 and the food be not so flavorful 04:25 or not so tasty. 04:27 We could be saying, "Okay, 04:28 I really want to prepare healthy food, 04:30 but it might not taste good." 04:32 But your food is healthy, and it tastes amazing. 04:35 Yeah. And so that's a gift. 04:37 Yes, and that's why 04:38 I want people to try my recipes. 04:41 They're so simple so they can really try 04:43 and I think it's just wonderful when you experience that 04:46 difference in the taste. 04:48 You would love to come back and then, 04:50 you know, go back and prepare, you know, 04:52 these dishes I think they're just wonderful so... 04:54 Of course. 04:55 And I know a lot of 3ABN viewers 04:56 do call me for a book. 04:58 They're like asking me, "Do you have a book?" 05:01 So I'm working on a cookbook... 05:03 Okay. 05:04 You know, I don't have it yet. 05:06 Hopefully next year I'll be done, 05:07 you know, but I would love to get these recipes out. 05:11 Yes, absolutely. 05:12 So what we're gonna do now is let's take a look at 05:15 all those yummy recipes we are making today. 05:18 We're gonna start with a vegan coconut rice. 05:21 I love your rice. 05:23 I'm looking forward to that. 05:24 And then a chickpea curry. 05:26 Yeah. Nice. 05:28 I like that. 05:29 And then also some Indian style Brussels sprouts. 05:31 Yes. 05:33 Now Brussels sprouts are tricky, you know what, 05:36 but I'm telling you with these Indian spices, wow. 05:39 Nice, and then Indian style mashed potatoes and spinach. 05:42 Now I wouldn't have even put mashed potatoes in Indian 05:45 in the same sentence but... 05:46 Wow! You should try that. 05:48 I'm excited, Indian style edamame curry, 05:50 so we're making 05:52 a couple different curries today. 05:53 And then we're ending with a dessert. 05:56 A vegan carrot kheer. 05:57 Kheer. Yeah. 06:00 And what does that mean, kheer? 06:01 It's just like a pudding, you know, consistency that, 06:04 you know, so it's wonderful. 06:06 You're gonna love it. 06:08 Yeah, the taste is so good. 06:09 I am ready to eat. 06:11 I already have my fork here 06:12 and I'm ready to try out these recipes for you. 06:15 And if you cannot write them down fast enough, 06:17 you know, Padma sometimes people write in and they say, 06:19 "I couldn't get the recipe down fast enough." 06:21 You can always go to our website, 3ABN.tv, 06:25 click on the recipe link. 06:27 And all of these recipes that Padma makes here today 06:30 you can just download and print them for yourself. 06:32 So let's read the first recipe here 06:34 for the vegan coconut rice. 07:15 All right, show us what we're doing here. 07:17 The first thing we're gonna put oil. 07:21 We're going to... 07:22 This is extra light olive oil. 07:25 This is not extra... It's not virgin. 07:28 Virgin? No. 07:29 And why is that? Because we heat up the oil. 07:33 So when you heat up the oil with extra virgin, 07:37 it loses some, you know, and it's not good, 07:39 you cannot heat it up. 07:41 Okay. 07:42 This is what I would recommend to use. 07:44 And now the oil is nice and hot. 07:47 We do the dry ingredients. Okay. 07:49 Some cloves and some cardamom. 07:54 Yes. 07:58 And some cinnamon sticks. Yes. 08:00 We just use two cinnamon sticks. 08:04 Gives it all the nice spices and herbs. 08:06 Yes, some bay leaves. 08:11 And here some anise star. 08:13 Yes. 08:16 They're always cute. Yes. 08:18 And now when you saute them in nice, 08:22 just a little bit of oil you can see the aromas, 08:28 you know, will be released and also the flavor. 08:32 So now when we add all these, you know, 08:36 the onions and the rest of the ingredients, 08:38 that's how it evenly infuses into the dish, 08:42 you know, but if you when you don't, 08:44 just a little bit of sauteing, you know, 08:46 and the oil will just release all that flavor and aroma. 08:51 Nice. Now... 08:53 Did you cook ever since you're a little girl, 08:55 and we wait for that to release here? 08:56 Actually, no. No! 08:58 No. I till almost in college... 09:01 After marriage, is when I started cooking 09:05 and I never even knew that I had this passion for cooking. 09:09 Wow. 09:10 And now we'll just put a little bit 09:11 of the cashews here. 09:13 Yep. A half a cup of the cashews. 09:15 And just like light brown color you saute them. 09:20 Okay. 09:24 Then you can just see that... 09:29 We will wait till all that but then I'm gonna put... 09:32 So normally you'd wait longer? 09:34 Yeah, just a little longer because I knew 09:35 it's gonna take time so I'm just putting... 09:38 It does. Yeah. 09:41 Our onions and green chilies. 09:48 And usually when I do the onion 09:51 so they cook little fast, 09:53 I like to put just a little bit of salt. 09:55 Nice. Yeah. 09:59 And that helps them to cook faster. 10:04 Now you can see that. 10:06 Can you smell? 10:10 Oh, yes, it smells fabulous. 10:15 And... Nice. 10:17 We just let that go light brown. 10:20 You know, but I know 10:22 it's gonna take a few minutes. 10:24 So I'm just gonna put the garlic 10:29 and the turmeric here. 10:30 Okay. The turmeric. 10:33 You use turmeric in a lot of your dishes too, right? 10:34 Oh, yes. 10:36 And here's the garlic. Now this is... 10:38 Now what I do for the garlic. 10:39 Yeah, how do you make your ginger-garlic paste? 10:41 It's just 10:44 equal amounts of ginger and garlic 10:47 and then water to paste. 10:48 And I like to see how I saute it a little bit 10:52 so that that raw smell is gone, you know, just for a minute 10:55 or so that's all. 10:57 So you take raw garlic, raw ginger, 10:59 and you grind it up? 11:00 Yeah, all fresh. Okay. 11:02 All fresh, no powders. Okay. 11:04 Grind it up a little bit of water 11:05 and that's it, that's how you make your paste. 11:07 That's it. 11:08 And see now in this I'm gonna put the rice. 11:10 Can you help me? 11:11 Yeah. Can you just put the rice? 11:14 Now this rice seems like it has... 11:18 You rinse it? 11:20 Yes, we did rinse it because it's basmati rice 11:25 coming from India. 11:29 So we typically rinse our rice. 11:31 Okay. At least couple of times. 11:34 And now did you see, 11:37 you just have to saute this 11:39 so all the spices are mixed together. 11:44 And then you can just see that 11:46 when we put them to cook 11:50 it will be evenly cook, see all the spices, 11:52 see all the oils and the spices... 11:54 It is mixing it together. 11:55 Mixing it together but because 11:56 each and every rice grain must be coated, 11:59 you know, and so... 12:00 And this is still, the rice is uncooked. 12:02 It's just rinsed. Yes. 12:03 And uncooked. Okay. 12:05 That's it. So now I have it. 12:07 I'll just turn this off. 12:10 We don't add the coconut. 12:12 No, I'll put it in there 12:14 and then we'll add everything together. 12:16 Now what I do, now typically 12:19 some people they like to do stovetop 12:21 so you can still add the coconut milk, 12:23 everything it here, let that cook in here. 12:26 But I like to do it in the rice cooker, 12:28 which is so easy. 12:30 You don't have to worry about going and stirring 12:32 and doing all that. 12:34 So this makes it so easy, life is just, you know, 12:37 you have to make it easy sometimes, 12:38 and don't take the difficult steps 12:41 but then easy way. 12:43 So I'll transfer this into this, 12:44 we can put it right here and help me. 12:47 Yeah, can I help you? 12:49 Yeah, just if you can... Yep. 12:50 I'll get this, let me grab one over here. 12:54 I'll turn it toward you, how's that? 12:55 That's good. That'd be good? 12:57 Yeah. That's good. 13:03 Oh, man, it smells good. 13:05 Can you smell? I can smell that. 13:07 Oh, that is fabulous. 13:10 Yes. 13:11 Now this is coconut rice, I'm telling you, 13:14 it's just the most flavorful rice. 13:18 I just love coconut rice. 13:21 And now into this, 13:23 we're going to add coconut milk. 13:25 This is a can of coconut milk. 13:28 So we just, you know, 13:29 I think it comes not to two cups 13:32 but then we measured it 13:33 and it's almost two cups 13:35 you just filled with the rest of it 13:36 with water, okay? 13:38 And then to this, you add four cups of water. 13:43 So it's three of three cups of rice 13:47 and you put six cups of the liquid. 13:49 Okay, so it's just double. Double. 13:52 Okay, and to this you must add salt 13:55 and the only thing is you keep tasting the salt 14:00 just to make sure that it tastes good 14:03 according to your taste whatever, 14:05 you know, you taste but then you taste this liquid, 14:07 and then, you know... 14:08 You see does it need more salt? 14:09 Yeah, does it need more salt or what does it need 14:12 so I'm just adding that salt 14:14 and now you just mix all this up. 14:16 Nice. 14:19 And the cilantro does not go in now to garnish it? 14:21 Well, yeah. 14:22 No, no, we do put it in but what I do is like, 14:27 okay, there it is, right? 14:30 So typically we just close that 14:32 and let it cook for about 10 minutes, you know, 14:35 cook for about 10 minutes and then you take this 14:38 and then you put some sprinkle it around. 14:41 Yes, sprinkle it around and then let it cook, you know, 14:45 just in the last 10 minutes or so, then you just do that 14:49 because the aroma is just so... 14:51 I mean, cilantro, you know how it is. 14:53 I like cilantro. Oh, yes. 14:55 You can cook with it, but if you cook too early, 14:57 it just won't, you know, you don't... 14:59 It loses some of the flavor. Right. 15:00 So just do it kind, you know, maybe like 5-10 minutes 15:03 before you take it off or something. 15:05 So just at the very end to cooking you would add this? 15:07 Yes, so, you know, 15:09 and all we just do is turn it on 15:11 and just push the button here and you're ready to go. 15:14 That's it. Nice. 15:16 You know, and we don't have to worry about it, 15:18 just, after 10 minutes you stir it once. 15:20 Yep. 15:21 And then make sure from the bottom up. 15:23 Just read the directions, you know, 15:25 for our viewers here that want to, 15:27 you just go read the directions, 15:28 do it exactly and it'll come out beautiful. 15:31 Nice, and it looks just like this. 15:34 Yes. That looks fabulous. 15:36 Yes, you must try it and taste it and tell me. 15:37 I'm going to, 15:39 you better believe I'm going to. 15:40 And I have my own little sample here. 15:42 I'm gonna get some with the cashew in the back. 15:44 Yes. 15:51 Oh, this is good. 15:53 Can you see the coconut and all the spices, 15:56 they just infuse into the dish, you know, 15:59 the rice, it's just the taste is so rich. 16:02 I can taste the cloves and the cinnamon, 16:04 I can taste that, I can taste the anise 16:06 just a little bit. 16:07 Just a little, you know, just. Just a hint. 16:08 Very hint, yeah, you don't taste too much but, 16:10 you know, and the cashews give it 16:12 a nice texture bite to that, you know, you just... 16:16 Now we're gonna make a curry next to go with this, 16:18 so let's read our recipe for that. 16:19 Curry, I think we're making the chickpea curry. 16:55 I love curries. 16:57 Nothing's better than rice with a delicious curry. 17:00 And you make some incredible curries. 17:01 Yes. And... 17:03 This one is a chickpea curry. 17:04 And you already got some oil. 17:06 Yeah, I just started the oil. 17:07 Now I'm gonna... First is the mustard seeds. 17:10 Now talk to us about mustard seeds? 17:11 Look at that, they're starting to pop. 17:13 I see that. And cumin seeds. 17:16 Okay. Just full of flavor. 17:18 And see that's already starting to pop. 17:21 So now I'm gonna add my... 17:23 Yes. Onions. 17:26 Do you always cook with the red onions? 17:27 I love the red onion flavor, 17:30 very flavorful and then green chilies. 17:36 And as I said, 17:37 I like to put just a little salt in this 17:41 and we put curry leaves. 17:44 Look at those curry leaves, they're from my backyard. 17:46 Oh, they really? Yeah. 17:48 Oh, I love that. 17:49 And just a little salt 17:54 and light brown for the... 17:59 See the onions are turning just light brown... 18:00 Yeah, they are. They're already browning. 18:02 This is ginger-garlic paste. 18:03 Do you keep that in the fridge or the freezer 18:05 when you make the ginger-garlic paste? 18:06 I put it in the fridge because I make it often 18:09 or you can put it in the freezer. 18:10 Now you just saute it just a little bit in the oil 18:13 just so that the raw smell is gone, okay? 18:16 Yep. 18:17 And then, quickly we add 18:20 the chili powder and turmeric. 18:25 Nice. 18:26 And I wanna add our tomatoes 18:33 and mix all this up. 18:38 I like to put the lid on this 18:42 so that helps the onions to get soft 18:47 and cook and all the juices are released. 18:49 So you know that, that's how the gravy is formed. 18:54 Yes. 18:55 Otherwise you lose all the moisture? 18:57 Yes. So this keeps the moisture in? 18:58 In. 18:59 So I'm just gonna reduce the fire just a little bit. 19:02 It's too high. Yep. 19:03 But now did you see all the tomatoes, 19:06 when they cook you have to make sure they're soft. 19:09 Yeah. 19:10 And that's, and then I add the chickpeas, 19:12 that's when the gravy comes in, 19:14 you know, you have to wait 19:16 and let it cook till the thick gravy comes in. 19:19 Yep. Yep. But... 19:20 How long would that take? 19:22 Five minutes? About five minutes, yeah. 19:23 It usually takes five minutes... 19:25 It's already. You can see that fizzing. 19:26 Yeah, you can see, you can see that. 19:29 But chickpeas are so high in protein. 19:34 And they keep you so satisfied 19:37 and full when you... 19:39 And they're good. 19:40 Yes, it's really a hardy, hardy meal. 19:42 This is... 19:44 Now I'm not gonna wait 19:47 for the tomatoes to cook. 19:50 But the next thing that goes in is the chickpeas. 19:53 Nice. 19:54 Now you like the Goya brand because they're plumper. 19:56 Don't you think they're plumper? 19:57 Yes, and really, really taste good. 20:00 Yes. 20:01 My husband doesn't want any other brand than that. 20:04 So guess what? I make lunch for him. 20:06 Every day he wants chickpeas. 20:08 Oh, does he really? Yes. 20:09 And, you know, they're so high in protein 20:12 and it's so healthy. 20:14 And it's just wonderful taste. 20:17 This is I'm telling you, this is such a flavorful. 20:21 It's just so flavor. And I'm gonna add some salt. 20:23 Always make sure you have enough salt 20:26 because that kind of gives you the taste. 20:28 And then you put the lid on again while you cook them? 20:30 Yes, yeah. I'm gonna put the lid on. 20:34 So speaking of your husband, 20:35 he came up with you 20:37 to Southern Illinois here at 3ABN 20:39 and he's helping in the kitchen. 20:40 Yes. I'm just so... 20:42 Along with Josie. 20:43 Yes, Joseph came with us helping us drive, 20:46 it takes a long time to drive. 20:47 So we're so thankful. 20:49 Really thankful to the both of them 20:51 that they're able to and they help me just to prep. 20:54 And guess what? 20:55 They're my guinea pigs at home. 20:58 So you can try the food on them. 21:00 Yes, that's what I do. 21:01 When I'm, you know, dare experimenting 21:03 and creating these dishes, I just, you know, 21:06 they are the ones that just, you know, 21:08 tasting and helping me. 21:09 So he's truly my right hand and my left hand, 21:11 and just my support and help. 21:13 My husband's just amazing, amazing guy. 21:15 He's just wonderful and really helps me 21:18 but guess what? 21:19 Every time he says for lunch, I just want chickpeas, 21:22 nothing but chickpeas. 21:24 And, you know, that chickpeas are 21:25 just so high in all the, 21:29 you know, so many proteins and fiber. 21:32 So it's really, really good. 21:34 Now if you want to... 21:36 I prepare this I think once before 21:39 I prepared it in a different way. 21:41 But this is a curry form. 21:43 Can you imagine the ginger, garlic, and the cumin? 21:48 These spices... 21:50 This is a stovetop cooking. Right. 21:52 So you know that 21:54 everything is just infused into the dish. 21:57 As I told you just by sauteing it 22:00 a little bit in oil, 22:01 the cumin seeds 22:03 and the mustard has incredible flavor. 22:07 Oh, yeah. Absolutely. It surely does, yes. 22:09 These are the ones that 22:10 just totally transformed the dish 22:13 and I used can chickpeas. 22:17 If you don't want to, some people like to do it fresh 22:20 so you just... 22:21 Soak them overnight? 22:23 Yes, soak them overnight and then you just cook them, 22:25 boil them and you can just use it 22:27 and the taste is of course amazing 22:29 because it's fresh. 22:31 And, you know, that's the difference 22:32 between can and that, but I mean this is still good, 22:35 you know, and you don't have the time, 22:36 that's okay, you can, you know, but you can... 22:39 I want to vote for this variety. 22:41 Yeah. But... 'Cause it's quicker. 22:43 Yes, but, you know, I just like to 22:45 kind of mash these tomatoes a little bit 22:47 so that the gravy comes out... 22:49 And you would leave the lid on 22:51 and cook it another 10 minutes or so? 22:52 Ten minutes, yes. 22:53 Because we just want, you can see that 22:55 the thick gravy is forming. 22:58 The tomatoes are the ones. 22:59 But I like the vine ripe tomatoes. 23:01 The taste is amazing and at the same time 23:04 it's just wonderful I like these tomatoes 23:07 with the curry, and that's why I use it. 23:09 But if some people maybe like to use can, 23:12 I don't know, tomatoes, you can try, 23:14 I've never tried it. 23:16 And we have a final product over here 23:17 I see it looks amazing, Padma. 23:19 I can see with the gravy coming out on that. 23:21 Yes, you know, 23:23 I just waited and cooked it down and... 23:25 You can see that. 23:26 Yes, but the taste is just... 23:29 with the spoon you must try it. 23:30 I am going to try it right now. 23:33 I got one I heated up a little bit here. 23:40 Did you see that? Oh, this is amazing. 23:44 So you're the only one that get to taste it and say. 23:49 But it's the curry powder too, you know, 23:52 just the curry powder and just the ginger garlic 23:55 and just all the spices you get. 23:56 You use the Madras curry powder. 23:58 Curry powder. Yes. 23:59 Is there a reason for that? 24:00 Yes, because I'm South Indian. 24:02 And, you know, we use for every state 24:04 use this kind of a little different. 24:06 We mix the spices differently now curry powder. 24:09 So this is typically what I use. 24:11 And it's really, really wonderful. 24:13 Oh, it's amazing. Yes. 24:14 Now before we go to our next recipe, 24:17 we want to talk about ways that... 24:18 This is the cilantro... Oh, thank you. 24:20 Almost cooked so I'm just gonna put it 24:21 just a little bit because we do this last. 24:25 So it doesn't overcook and kill the flavor. 24:27 Yes, just like two minutes 24:28 before you get it off the stove. 24:30 You just put it on there and then it'll cook beautiful 24:34 and the flavor comes up. 24:35 What you were gonna... This is amazing. 24:36 I was just gonna say we want to ensure 24:38 you at home can contact Padma. 24:40 Many times we put up an address role at the end 24:42 but this program we're doing a little different. 24:44 We're going to put up her email address 24:48 throughout the program. 24:49 So if you want to contact Padma, 24:51 her email is Padmamedidi. 24:53 Let me spell that 24:54 P-A-D-M-A-M-E-D-I-D-I 25:00 @gmail.com. 25:01 So if you wanna email Padma for tips or recipes 25:05 or anything, maybe you want her to come do cooking, 25:09 you can contact her so... 25:10 Yes. Yeah, absolutely. 25:12 Let's go to our next recipe here 25:13 and we'll read that recipe. 25:15 The Indian style Brussels sprouts. 25:41 Now Brussels sprouts might seem like a southern dish 25:43 or something, you know, traditional American cuisine, 25:46 but we're making this Indian style. 25:47 Yes, I want you to try it with the Indian spices. 25:51 Oh, yes, I really want to. 25:53 And tell me how it tastes. We already have the oil here. 25:55 This is our non virgin olive oil. 25:57 This is the...? This is extra light. 25:59 Extra light. Got it. Yes. 26:01 And now guess what's going first? 26:04 The mustard seeds. Exactly. 26:05 Yay. 26:07 Mustard seeds and then just heat it up a little bit. 26:10 You need to make sure it starts popping. 26:12 Yeah. 26:13 And these are the cumin seeds and this is the urad dal. 26:17 This is a great combination. 26:19 What is urad dal then? 26:20 It's split peas 26:21 but it's a different kind of peas. 26:23 It's, you know, see how tiny they are? 26:25 They are. 26:26 Yes, this is a different kind of peas. 26:28 They give flavor. 26:30 That great smell 26:32 that you have it's because of the urad dal and, 26:35 of course, the cumin too and the mustard seeds. 26:39 Nice. 26:40 So you should... 26:42 We got to wait till it starts popping, 26:43 and I want to hear it pop. 26:45 Just a little bit. Yeah. 26:46 That's fun. 26:47 Then you know it's... 26:49 Ready. Ready. 26:50 Because that's when the aroma is released and the flavor. 26:53 Yes, that's when you saute but for the mustard seeds, 26:56 they have to pop and if they don't you can tell 26:59 It's not that tasty. 27:01 Really? Yeah. 27:02 So it makes a difference in the flavor. 27:04 Absolutely. Absolutely. 27:05 That's why I say in every recipe 27:07 just make sure when it starts to sputter, 27:10 you know, then you can add. 27:13 It's getting warm but it's not popping yet. 27:15 I know it takes because we should wait 27:17 put the oil just a little... 27:19 'Cause we're anxious for it to the go, that's why. 27:23 So, anyway, it'll start popping, 27:26 but we'll add the garlic because I know we can't wait. 27:30 I'm just adding the garlic. 27:31 Now this is not the ginger-garlic paste. 27:33 This is just... No. 27:34 This is chopped. Minced. 27:36 Yeah, minced or chopped or whatever garlic. 27:38 And this is the chilies. 27:40 Now green chilies really add the flavor 27:45 for this particular dish. 27:46 Now I don't use any curry powder. 27:49 I don't need the curry powder. 27:51 It has very light. 27:54 We don't need too much for this. 27:56 It's not like I'm currying it. 27:58 It's just a sauteing. That's all. 28:00 So when you blend this cumin 28:04 and just the garlic with the green chilies. 28:08 Well, people that don't like green chilies 28:10 maybe you can use something that's not spicy. 28:14 Okay, you don't need to use chilies, 28:15 you know, that's what I'm saying 28:17 this Indian dishes you can change 28:19 any way you want depending on your taste. 28:22 But see now that we saute it a little bit, 28:27 but we must make sure also the garlic is light brown. 28:31 Yes, that's important. Yes. 28:34 And then we can add the Brussels sprouts. 28:40 So you've already trim them and you've already cut them. 28:42 Yes, you know, you have to trim them 28:45 and cut the ends off and make sure 28:48 they're nice and green in color. 28:50 Not any wilted leaves when you pick, you know, 28:53 the Brussels sprouts so they can taste good, 28:56 and I'm gonna sprinkle a little salt. 28:59 Nice. It smells fabulous. 29:03 Yes. It smells really good. 29:05 And that smell is from the mustard. 29:08 Is it really? Yes, and the cumin. 29:10 Yeah. 29:11 And the urad dal. 29:13 We didn't put anything else in here, 29:14 you know, I mean nothing much, 29:15 no curry powder, nothing else, but just that. 29:18 And did you know that 29:19 cumin seeds have a lot of health benefits? 29:22 Yes. 29:23 And now it's like people are realizing 29:25 and it's good for digestion. 29:27 It's heart health, you know, 29:29 for your heart, it's really good. 29:31 So it has so many health benefits too. 29:33 So these spices is just not only for flavor, 29:37 but also they are healthy. 29:39 It's for your body and for your well-being. 29:41 Isn't that wonderful when you can actually eat food 29:43 that makes the difference for you with your health. 29:46 Yes, and you... It makes you feel better. 29:47 And, you know, I make like a tea. 29:49 And when I sing, I like to drink that 29:52 that helps to kind of soothe your voice 29:55 and it helps us. 29:56 Somebody told me that this is really good, 29:58 and I really make that 30:00 and I boil just some and drink it. 30:02 Speaking of singing, I'm glad you brought that up 30:05 because Padma is a great singer 30:07 and she has a CD out Petals of Love. 30:09 Isn't it called Petals of Love? Yes. 30:10 And what sort of songs do you sing? 30:13 Those are Indian, 30:15 Indian Christian devotional songs. 30:17 Nice. Those are all, it's beautiful. 30:19 It's, Galatians 5:22 is the theme. 30:22 So my title so love, joy, 30:24 peace, patience, kindness, meekness 30:26 those are the titles of my songs, 30:27 and it's just wonderful. 30:29 I like that, my dad sings and we both sing together. 30:33 He's an amazing singer. 30:36 So that's based off of the fruit of the Spirit 30:38 then the love, joy, peace, songs of the... 30:40 Those are the titles of my songs. 30:41 Amen. Yes. 30:43 And so many people are blessed. 30:44 So if people email you, can they get a copy of the CD? 30:46 Yes. Okay. 30:48 And everything on free downloads 30:49 in my website. 30:51 Oh, nice. 30:52 Yes, my website is SweetSoothingMusic.com. 30:54 Okay, perfect. 30:55 Or we have your email address up now. 30:57 Yes. 30:59 You can always email Padma as well. 31:00 Padmamedidi@gmail.com. 31:03 And I'm looking up here we have some Brussels sprouts 31:05 that are already cooked. 31:07 Yes. How long did you cook them for? 31:08 Just about five minutes. 31:09 It's nice when they have a crunch. 31:11 Yes. I don't like them overcooked. 31:13 Yes. Yes. 31:15 Nothing worse than mushy Brussels sprouts. 31:16 Yes. So this is done. 31:18 You try it and tell me how it tastes. 31:24 Can you see it's not overly spiced, 31:28 very mild but yet, 31:31 you can just taste it, it just transforms. 31:33 So I'm telling you, my friend, 31:35 that does not like Brussels sprouts. 31:37 She loves this. 31:39 She's like if you make it this way, 31:41 I'll eat it. 31:42 But I think, you know, some kids that may not like. 31:44 So you can try this recipe. 31:46 It's very simple. 31:47 You saw, it didn't even take us five minutes. 31:50 It's very easy. 31:51 Let's go to our next recipe. 31:54 And read that, 32:31 Now traditionally, 32:32 when you think of mashed potatoes 32:34 or at least when I think of mashed potatoes, 32:35 I think of lots of butter and milk. 32:38 But we're not putting any of those things in here. 32:40 No, just without that 32:42 this mashed potato is so creamy. 32:45 Yes, you will just love it. 32:48 And you just wanna jazz up your mashed potatoes 32:50 a little bit, you try with the Indian spices. 32:53 Yes. I think our oil is hot. 32:55 Now I'm gonna start with the mustard seeds. 32:57 Okay. Did you see that? 32:59 I do. See they're sizzling there. 33:00 They are. 33:01 And there's the cumin seeds and the urad dal. 33:04 This is the base for mostly the vegetables. 33:08 So once you, if you have these ingredients 33:10 in your kitchen, 33:11 then you can make all these different recipes. 33:13 And, you know what? 33:14 If you don't have mustard seeds, 33:16 it's okay, you can try with the cumin seeds, 33:17 not the powder, the seeds. 33:20 Yes, you can use powders for certain dishes, 33:23 but this particular ones the seeds are, 33:25 you know, the flavor. 33:26 Now they're not popping yet, are they? 33:27 I want to hear them pop. 33:29 Yes, see they're just getting ready to pop. 33:31 Yeah, we're gonna everyone be quiet 33:33 and listen for them the seeds to pop. 33:36 Oh, they're starting. 33:38 Yeah, I can hear them. 33:40 Yeah, just one pop and that's good. 33:43 So you just put your onions, 33:50 and then your chopped garlic, 33:55 and your chilies, and the curry leaves, 34:00 and saute this. 34:05 Oh, it's getting warm. Yes. 34:07 It's browning. 34:09 And anytime you want it to brown quickly you always, 34:12 you know, you just also close the lid. 34:15 It goes faster. Yep. 34:17 But I'm just stirring here, 34:21 you don't want it to burn 34:23 but you see how much 34:26 just the flavors that are going but it's fresh. 34:28 The garlic is fresh. Yeah. 34:30 You know, everything, I'm not using onion powder, 34:32 I'm not using garlic powder, but these are fresh 34:35 and that's what makes a difference. 34:37 The flavor is so much better 34:38 when we use the fresh versus the powder. 34:40 Exactly. 34:42 So just see this, now it's almost brown. 34:46 So I'll just add the curry powder. 34:49 Nice. And the turmeric. 34:53 This is the Madras curry powder we're using, right? 34:54 Madras curry powder, 34:56 turmeric and this is... 35:01 Now you use fresh spinach. 35:03 Yes. 35:04 Well, you can use frozen spinach. 35:06 It's okay. 35:08 There's nothing wrong in that. 35:10 But, you know, fresh you can really smell 35:14 and taste the difference. 35:17 Oh, yeah. 35:18 Fresh and frozen. 35:19 The flavor is much better. 35:21 Yes. 35:23 So you've just washed and cut it? 35:25 Just washed and cut it. 35:28 And you don't put the lid on spinach 35:31 because we don't wanna overcook it. 35:34 We just wanted to wilt a little bit. 35:37 And then you can put the mashed potatoes in here. 35:41 And when you mix all these flavors, 35:45 this is just incredible. 35:49 It's amazing. I love the mashed potatoes. 35:52 I'm telling you so many of my friend's, 35:55 my friend actually tried this recipe 35:57 and it came out good and she's like, 36:00 "I'm not making it any other way." 36:03 This is my way. Yes. 36:06 And guess what? 36:08 My friends love it when I make it. 36:10 And I make this all the time. 36:12 They just love the flavor. 36:13 Do you see how the spinach just wilted? 36:15 Oh, yeah. It's wilted. 36:16 Yes. 36:18 And now it doesn't have to cook that much. 36:20 Yeah, you don't want to overcook it, 36:21 we can put the potatoes in here. 36:23 Now when you cooked these potatoes 36:25 you peeled off obviously first. 36:27 Tell us what you did? Oh, yes, yes. 36:28 This is the red potatoes. Good. 36:29 I boiled it, and just peeled it, 36:32 and mashed it. 36:33 That's it. 36:35 Did you boiled them with salt? 36:36 I didn't. No, okay. 36:37 Well, I'll add the salt now. Okay. 36:44 You know, we just used like six to seven medium potatoes. 36:49 And you just make sure you put the salt in here. 36:53 You just wanted to taste good. 37:00 Yeah. 37:01 So that makes it so creamy. 37:04 With the spinach you think is that 37:05 what adds the creaminess or what makes the creaminess? 37:08 Just the spices, everything together, 37:10 and you just taste it and tell me 37:13 how beautiful that is. 37:16 Oh, I'm gonna try. 37:17 I know I was just in the back and Josie told me that she, 37:20 this was her favorite dish, right, mashed potato. 37:21 Yes. 37:23 But for the vegans that, you know, 37:24 you're not using any dairy, no milk, no cream, 37:27 but I see the other mashed potatoes 37:29 they use a lot of milk and everything, 37:32 but this one you don't use anything 37:34 and it's just so tasty. 37:37 You will just love the flavor but in combination 37:40 with the spinach is what I'm telling you 37:42 is now you have more health benefits. 37:45 You know, that's what I'm saying. 37:47 So you can do this, but if you have spinach, 37:49 it just adds a little bit more. 37:52 So how long do you cook that for? 37:53 Not long, you just have to put... 37:55 Do you put the lid on or no? 37:56 Now you can put the lid on and then just like 38:00 for two minutes let everything cook together. 38:04 And they're all done, but look how beautiful. 38:06 That's beautiful. It is. 38:09 It looks amazing. 38:10 And the one over here looks amazing too. 38:11 Now this one you've already cooked. 38:13 Yes. And that one's already. 38:14 Already, yes. 38:15 With the chilies and the cilantro. 38:18 I like that. 38:19 Great garnish. 38:20 Try it and tell me 38:22 how you like 38:23 my Indian style mashed potatoes? 38:29 Oh, that's amazing. 38:31 Mm-hmm. 38:32 It took me just a minute to get to the flavor. 38:35 I don't know why, it didn't hit me at first. 38:36 I just had to kind of... 38:38 You can't imagine mashed potatoes this like. 38:40 No, that is delicious. 38:44 Good, good flavor. Yes. 38:46 Just the garlic and the onions everything fresh 38:49 with our spinach, you can use frozen too. 38:51 It's okay. It'll be fine. Oh, yeah. 38:54 Yes, it will still be fine. 38:55 But, you know, just mash potato. 38:57 I would want everybody to try this. 38:59 Oh, yes. You got to try this. 39:00 Yes. It's amazing. 39:02 Let's read our next recipe. 39:04 I think we're making another curry 39:05 if my memory is correct. 39:06 The Indian style edamame curry. 39:09 Oh, I like edamame. 39:37 You can't have a program with authentic Indian cuisine 39:40 without having at least two curries in the program. 39:42 Yes. 39:43 'Cause we made the chickpea curry already 39:45 and this is an edamame curry, 39:46 but, you know, when I eat edamame, 39:48 I just put a little salt and that's kind of it, 39:51 but I think we're gonna do more than that. 39:52 This is like a wow. 39:55 You're gonna say wow. 39:57 Now first, we do the onions. 40:01 So this one doesn't have mustard seeds... 40:03 No, mustard seeds. And the cumin seeds. 40:05 No. Okay. 40:06 This is a different curry. 40:13 We had it real nice and hot. Very simple. 40:15 Yeah, so green chilies. 40:18 Just remember green chilies 40:20 or just to spice it up a little bit. 40:23 If you do not want it hot, you don't have to. 40:26 You can use another maybe like pepper. 40:30 Although you like it hot. 40:32 You can either add extra chilies 40:35 or there's different kind of habaneros, 40:36 there's jalapenos... 40:38 Oh, yeah. There is... 40:39 Jamaicans use scotch bonnet. 40:41 Oh, the flavor is amazing. 40:43 You know, you can use those. 40:46 So it depends whatever you want to do, 40:50 you can change it a little bit 40:53 and make it either spicy or less spicy. 40:56 Nice. Okay. 40:57 Okay, now, you said you're from South India. 40:59 South Indian food generally 41:00 more spicy or less spicy than the other? 41:02 More. Okay. 41:04 We love it hot, hotter the better. 41:07 Well, this is very mild 41:08 that you're presenting for us here then. 41:10 Very mild. 41:12 I never cook with half a teaspoon 41:15 of the curry powder. 41:18 It's always more than a teaspoon or two. 41:20 Okay. You know, but it's... 41:23 You just love this edamame because of the flavor. 41:29 I'm just gonna add the curry powder. 41:31 Nice. 41:33 And the turmeric. 41:37 Saute it quickly, and the edamame. 41:45 Nice. Yes. 41:47 And now... 41:48 Now it was fresh or was it frozen edamame? 41:50 Frozen, you can get it in the frozen section. 41:52 Yep. 41:54 And it's very simple. 41:57 They're very high in protein. 41:59 You know, soy, these little green gems, 42:03 I call them. 42:08 Well. Wonderful health benefits. 42:10 Now for this to cook a little bit, 42:12 I just wanna add a little water. 42:15 See that you just make sure your edamame submerged 42:19 under the water to help them cook. 42:23 Now you would just cook them 42:24 for three to five minutes just... 42:26 You're gonna put the lid on? 42:28 Yes, I like to put the lid on, that will help to cook. 42:31 And after that, I'm gonna put the tomatoes. 42:34 Nice. 42:38 And the tomatoes, 42:39 you have to kind of cook them down 42:42 so that you'll get a nice thick gravy. 42:45 Like we did for the chickpea curry, 42:47 we put the tomatoes in, 42:48 we put the lid on, it kind of cooks down. 42:50 Yes. So that's what it is. 42:52 And when do we add this cilantro? 42:54 At the very end. I'm learning. 42:55 Yes. Yes. 42:57 You're getting better. 42:58 See. Yes, I know. 43:00 You'll be a great cookie 43:02 and not only dressed Indian but you can also... 43:03 I'll be an Indian cook. Yes. 43:06 I think we've done this quite a bit, 43:08 Jill, you must be a pro by now. 43:10 You must try recipe and tell me and say, 43:12 "Wow, I did it." 43:13 I did it myself. That's right. Yes. 43:15 So now you can see this nicely sizzling. 43:17 Oh, yeah. 43:19 But you'll have to cook that down. 43:20 It will take five minutes and you'll see maybe half of 43:23 it will come to like half the water. 43:25 You see, we cannot have it that watery. 43:28 Right. 43:29 It has to cook a little bit, about five minutes or so, 43:33 I would say three to five minutes 43:34 depending on the heat maybe if we can increase it. 43:37 So we'll pretend that the five minutes has happened, 43:40 even though normally it would 43:42 and then you would add the tomatoes. 43:43 Yes. So I'm gonna add the tomatoes. 43:44 I know we're speeding up the process. 43:46 Normally you would wait at home. 43:47 I would. Okay. 43:49 Just for a little bit. 43:51 And then you add the tomatoes. 43:53 Look at that beautiful color. Oh, it's beautiful. 43:55 Yes, I love that. 43:57 But the taste that you would never believe 43:59 that this is edamame. 44:02 You will not because I think, 44:04 but how are you used to eating usually, 44:06 I think you just add a little salt? 44:08 Usually, you add salt. Absolutely. 44:09 That's all. 44:10 But did you see how many ingredients 44:12 went into this? 44:13 We did. The curry powder. 44:15 Oh, yeah. With the garlic. 44:16 The turmeric. Turmeric, and... 44:18 The curry leaves. 44:20 Curry leaves, just all that adds such. 44:21 We have garlic too. Yeah. 44:23 But it's a depth of flavor, you know, that's what it is. 44:26 We want to make these dishes really taste good. 44:30 So we can, I would love to, you know, 44:33 people that don't like to eat, you know, 44:36 certain dishes but then make them so tasty 44:38 that they're like, "Wow, we don't miss anything else." 44:41 Yes. 44:42 You know, they don't because these are healthy. 44:45 And we should be cooking in this way. 44:47 So you wanna eat healthy and stay healthy. 44:51 I think a couple things we eat with our eyes. 44:54 So if something looks appealing, 44:56 if it looks yummy, then we say, "Okay, 44:58 I think I could try this food at home." 45:01 And then second thing is we eat with our taste buds. 45:04 So it might look good and you try it. 45:06 And then you say, "Oh, 45:07 I'm not sure I like the flavor of this." 45:09 So both things are important. 45:11 What the presentation, what the dish looks like, 45:13 but also how it tastes? 45:16 Easy. And your food is amazing. 45:17 So it passes both tests. 45:19 So that's my goal is like, you know, I wanna make it easy. 45:22 I want people to try it. 45:23 See now it's simmering, but we would 45:27 normally let it cook a little bit more. 45:29 And here's my cilantro. Right at the end. 45:30 Yes. Yay. 45:32 You just sprinkle all the cilantro 45:34 and it just gives an amazing flavor. 45:38 Then we have the final dish 45:40 here that you have clearly cooked down 45:42 'cause you can see the difference there. 45:43 Yes. See that one's all cooked down. 45:45 It looks amazing. You must try it and tell me. 45:47 Oh, you better believe I'm gonna try it. 45:49 I have some right here. 45:55 Oh, that's amazing. 45:56 Have you ever tried edamame with such flavor? 46:02 That is amazing. 46:03 You have got to try these curries at home. 46:05 You know, the curry 46:06 and everything just transforms it 46:07 and takes it to another level. 46:10 You know, it's just wonderful. 46:11 I love it. We're gonna make dessert last. 46:13 So let's make the kheer. Kheer. 46:16 Kheer, let's make that recipe. 46:17 Let's read that recipe first. 46:19 The vegan carrot kheer, 46:36 I don't think any meal is complete 46:38 unless we have dessert. 46:39 Yes. 46:41 Every, every cuisine, every ethnicity, 46:43 you got to have some sort of dessert. 46:44 So I'm excited to make this kheer you call it. 46:47 Yes, kheer. 46:48 Carrot kheer. 46:50 It's the carrot. Okay. 46:52 And we have over here already. 46:54 I put two cans of coconut milk 46:57 and I like to use regular meaning of 47:00 full coconut milk. 47:02 It's not a... Not low fat or not like that. 47:04 Not. No, no, no... 47:05 For this particular recipe and coconut milk is good, 47:08 it's a healthy fat, you know, so you can use that. 47:13 We are not using any other products 47:14 but coconut milk so which is good. 47:16 So you see that just for about two minutes 47:19 you want this coconut milk to nicely heat up 47:23 and then once it's hot. 47:24 Do you... 47:25 Can I interrupt you about the coconut milk? 47:27 Do you sometimes not use the can 47:28 and you make it fresh or...? 47:30 Yes. 47:31 A lot of times in India and other places we don't get, 47:36 you know, canned. 47:37 So we can make fresh coconut milk. 47:40 All you do is grate the coconut and boil water 47:44 and you put the grated coconut in the boiling water 47:47 and then you just take it and strain it with a nice, 47:50 you know... 47:52 Like a cheesecloth sort of... 47:53 Yes, cheesecloth or a mesh, you know, 47:55 but strain it and then you'll get 47:56 nice thick coconut milk. 47:59 Oh, nice. And that's fresh. 48:00 That's you cannot even compare to the can. 48:03 That's amazing. 48:05 But yeah, it's really, really good. 48:06 Now this is the carrot. 48:08 I will tell you what I did. Yeah. 48:09 I boiled the carrots, I actually steamed, 48:12 I didn't boil it, you know, just steam is good. 48:14 You have everything right there 48:16 and just mash it up with a quarter cup of water. 48:20 Nice. 48:21 Nice into a thin into a soft paste. 48:24 You see that? I do. 48:26 And you just keep stirring this. 48:28 Mix it all. 48:30 So now mix the creamy coconut with the creamy carrots 48:34 and put it all together. 48:35 How long do you cook it for? About five minutes. 48:36 Okay. 48:38 And now I'm ready to add the sugar. 48:40 So we'll pretend we just did it for five minutes. 48:42 Yes. Now we're adding the sugar. 48:43 Sugar, and then you do it for another 48:47 probably 15 or 10 minutes. 48:50 Now the consistency. 48:51 Yes, it takes a little time. 48:53 You just need to keep on stirring. 48:55 We don't want to burn this. 48:56 And... 48:58 I can see it's really turned on now. 48:59 Yes, but it's kind of pudding consistency, 49:02 you know, are you, you don't want it that thick. 49:05 It's okay. 49:06 You can also make it just a little bit. 49:08 So the longer you cook it, the thicker it becomes. 49:11 Yes. Okay. 49:12 Yes, because of the sugar. 49:14 Yeah. And that's what... 49:16 So we have to keep on stirring this. 49:18 And... 49:20 This dish is that they're gonna love. 49:21 Yes, you have to keep on stirring it 49:24 and now after maybe 10-15 minutes, 49:28 when you know that it's thickening, 49:30 then you add the cardamom. 49:32 This is the cardamom powder. 49:34 Yep. Now... 49:36 Why aren't we using the seeds in this one? 49:37 In this one you have to use the powder. 49:39 You take the, you know, take the pod and open 49:42 and get the seeds out and you do it fresh. 49:45 My daughter, actually she crushed it 49:47 and made it into a powder for me. 49:49 My daughter was supposed to be here, 49:51 but she couldn't but, you know, 49:52 she just helped me so much in preparing everything. 49:56 She cut everything chopped, of course, 49:58 they're my guinea pigs, you know, 49:59 they get to taste the food. 50:01 I don't think I've ever met your daughter before, 50:03 have I, has she ever been to... 50:04 No, she hasn't. 50:05 So maybe next time. We would love that. 50:07 She was just so excited 50:08 and wanted to be here but couldn't. 50:10 And this is the cardamom powder. 50:12 So she grounded herself. Yes. 50:14 If you make it fresh, you can see the difference. 50:17 You can get store bought, you can use that too. 50:20 But this is, you know, a whole lot different. 50:24 So you just add this, 50:25 it'll take you to the next level. 50:26 It is just so flavorful. 50:30 So I'm just adding the cardamom and then the cashews. 50:34 Now cashews really give wonderful texture to this dish 50:39 because it's so creamy with the carrots. 50:42 Yes. The cashews really... 50:46 Give you just a little bit of crunch then... 50:47 Crunch, yeah. 50:49 That combines with the smoothness, 50:50 I like that. 50:51 So you can use roasted carrots, 50:53 I mean roasted cashews, 50:55 and then chop them and put them in this. 50:58 We have to just keep on stirring this. 51:01 It will take a little while to finish this dish. 51:05 But you can see how it's coming together. 51:07 It has thickened a little bit. It has. 51:09 I can see that. Yeah, you can see that. 51:10 See, it's thick, but you need to increase it 51:14 like to a medium high or, you know, 51:17 and not put the heat 51:19 so that it'll help to reduce, 51:23 basically you can reduce it 51:25 to a little thicker consistency. 51:28 I would say pudding consistency. 51:30 Oh, nice. 51:32 So when it's done and do you cool it 51:34 and put it in the fridge or...? 51:36 Yes. 51:37 This is really good chilled. 51:38 Nice. Yes. 51:40 So we chill it and then you eat it. 51:43 Nice. And it's... 51:45 I love that. 51:46 When it's all done, it looks like this. 51:48 And we have one here, 51:49 I am going to dig out of this bowl 51:50 'cause I wanna try some. 51:52 Sure. See what it's like. 51:53 Now, this is real thick, Padma. 51:55 Yes. I can see that. 51:56 And it was in the fridge so it thickens even more. 51:59 It makes an even thicker. 52:01 And you kind of garnish it with little cashews on top. 52:03 Yes. It's beautiful. 52:10 Oh, that's amazing. 52:12 See, how creamy it is. 52:15 It is decadent. Yes. 52:17 That's the word for this is dessert. 52:19 It is truly decadent 'cause it's so creamy. 52:20 It is. It is. 52:22 And the flavor. Yes. 52:24 And we didn't use, usually they use regular milk, 52:26 but this is coconut milk. 52:28 Yeah. 52:29 Coconut milk is just so creamy. 52:33 And you like that cardamom. 52:36 Can you taste? Oh, I can taste the cardamom. 52:38 That's what it is. 52:40 Actually, that gives the whole flavor to it. 52:43 Oh, that's amazing. 52:45 So tell us before we look at all our final products 52:47 'cause we got them all spread out very pretty. 52:49 And we'll show you what we made. 52:51 Before we go to that, 52:52 tell me you did a women's conference 52:54 or spoke for some women at our church here recently? 52:56 Yes. And it just so happened. 52:59 I was visiting a church and this lady just invited me 53:02 and said, "Can you share your testimony 53:04 with the women's group there?" 53:06 And I shared it with them. 53:08 They just loved it and said, "You must come back 53:11 because we are gonna have a conference, 53:13 where a lot of women from the area, 53:15 different area churches are going to get together. 53:17 Can you come and give your testimony there?" 53:20 They were just so touched by it. 53:21 And, you know, just the work that we're doing 53:24 and how God is leading it. 53:26 It's not us, but it's just God's guidance, 53:29 and His direction. 53:30 You know, we just don't know how 53:32 but He's taking us places. 53:33 And I know, the pastor want us to go to South Africa, 53:38 but I'm not sure exactly they're trying to make 53:40 all the arrangements there. 53:42 But whenever it's ready, wherever the God leads... 53:44 Amen. We will be ready to go. 53:46 My husband is so wonderful, and he's so willing 53:49 and so supportive, and he's a wonderful physician, 53:52 so he loves to go to different places. 53:54 And guess what? 53:56 My daughter accompanies him too. 53:58 And I know once they both like saw 100 patients together. 54:01 Oh, wow. Yeah. 54:03 So they each saw 50 patients or they each saw 100. 54:04 Yeah, in a day. Oh, wow. 54:06 Yeah, so it's like, fast but, you know... 54:08 This would be like, excuse me, 54:09 third world countries 54:11 where people don't have access to medical care 54:13 and they go in and provide free clinics or... 54:14 Yes, free clinics. Yeah. 54:16 And, you know, my daughter loves to travel, 54:18 she went to Haiti, all these different places. 54:20 And my husband goes to and, you know, we do it together. 54:23 So wherever the Lord leads us, we're willing to go. 54:26 We wanna put up Padma's email one more time for you. 54:30 So if you would like to contact her, 54:32 just email Padma 54:33 P-A-D-M-A Medidi 54:36 M-E-D-I-D-I@gmail.com. 54:40 And send her an email. 54:41 I know that she'd love to hear from you 54:43 if you have questions regarding this Indian cuisine. 54:45 Yes. 54:46 And also my website, they can go in 54:47 and they have all my music. 54:49 Petals of Love, which is the CD project. 54:50 Yes, yes, CD. 54:52 All the music, all free downloads, 54:54 all the recipes, everything is there. 54:56 All the links are there so they can go there and watch. 54:58 SweetSoothingMusic.com. 55:00 That was it. Thank you. 55:01 SweetSoothingMusic.com 55:03 or if you didn't get these recipes written down, 55:06 of course, you can go to her website 55:07 or you can always go to 3ABN.tv and we have the link there. 55:11 Click on recipes and all the recipes 55:13 will be there that we did today. 55:14 Let's look at what we made today. 55:16 I'm ready to eat even though 55:17 I've been eating during the program. 55:19 We started with a rice there. 55:21 Yes, that's coconut rice. 55:23 And you saw the flavor 55:25 that was so just wonderful flavor. 55:27 Oh, yeah, that's amazing. I love that. 55:30 And if you just wanna move around. 55:32 We did... 55:34 Let's see what we did next. 55:35 Oh, that's the chickpea... Chickpea curry. 55:37 Actually, we eat in combination, 55:39 rice and curry together. 55:40 The chickpea curry goes really well 55:42 with the coconut rice. 55:44 It's a great combination. Yes. 55:46 I bet that would be amazing together. 55:47 Yeah, together. We eat it together. 55:49 It's really nice 55:50 when you mix it together and eat it. 55:52 Yeah, absolutely. 55:53 Let's look at the next dish here. 55:54 Oh, this is the Brussels sprouts. 55:56 Brussels sprouts. 55:57 Yes, you've never tasted it Indian style. 56:00 They were amazing. Oh, I love that. Yes. 56:03 And the next to that 56:05 is the mashed potatoes and spinach, 56:08 but it's Indian style. 56:09 Indian style, because you saw 56:11 how creamy it was. 56:13 Oh, yeah. 56:14 It was so creamy and tasted really good. 56:16 It's just the spices and everything else 56:18 that you mixed together. 56:20 When you blend those flavors it's... 56:22 It's incredible. Yes. 56:24 It is amazing. 56:25 And then we have, this is the edamame curry? 56:27 Edamame curry. That was yummy. 56:30 Yes. Everything was good. 56:32 And the edamame, you know, the flavor is just so much 56:35 because of everything that we put in there. 56:38 Of course, and then the kheer. Kheer. 56:40 The carrot kheer. 56:41 Yes, it takes a little while to make it. 56:44 But it's really worth trying that dish 56:46 because you don't have any other products 56:51 but healthy, healthy, healthy 56:52 carrots, coconut milk. 56:54 And it's really good. So I think you must try that. 56:58 I would encourage our viewers to try these recipes. 57:01 They're very simple, very flavorful, and tasty. 57:05 Oh, that's what I like. 57:06 I like simple 'cause we're all busy. 57:09 I like flavorful because 57:11 you want your food to taste good. 57:13 And I love that. 57:15 So thank you so much, Padma. 57:16 Thank you for coming and sharing your gifts 57:18 with our 3ABN family. 57:19 And I want to thank you. 57:21 Thank you for coming and hosting this 57:23 and dressing in a beautiful sari. 57:26 It was my privilege. Yes. 57:27 We thank you for joining us at home as well. 57:30 Take these recipes to your home and heart 57:32 sharing with your friends. 57:33 Bye-bye. 57:34 Yay! |
Revised 2019-10-31