Participants:
Series Code: TDYC
Program Code: TDYC190006S
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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 00:46 I want to spend my life 00:51 Mending broken people 01:09 Hi, and welcome to 3ABN Today. 01:11 I am Tim Parton, 01:13 General Manager of the Praise Him Music Network. 01:16 Today, I feel like a fish out of water 01:20 because I'm a bit out of my element 01:22 because I'm in the kitchen. 01:23 If you have seen me before, I'm usually behind a piano. 01:28 But I am a very simple cook. 01:34 I'm not even a chef, I would just say, 01:37 "I'm a very, very simple cook." 01:39 Because cooking to me 01:41 is like opening a container of hummus 01:45 and a bag of chips. 01:47 Really simple. That's the way I like to cook. 01:49 But the smells in this kitchen... 01:52 If you could be here, you would... 01:54 Oh, you would love the smell that's going on in this place. 01:57 So I want to introduce just jump right into things, 02:02 Padma Medidi. 02:03 Yes. It is a pleasure. 02:05 For 10 years Padma has been blessing us with her cooking 02:10 and her wonderful creative ideas in the kitchen. 02:15 So it's just always a delight to have you. 02:18 Thank you for being here. 02:20 I'm just so happy and delighted to be here, 02:23 and to share my wonderful, 02:26 simple, flavorful, tasty recipes. 02:29 That sounds great. 02:30 So I'm glad that 3ABN gives me this opportunity. 02:33 Yes. I am truly thankful. 02:35 Well, we are so again grateful to have you here. 02:37 And besides cooking, 02:40 I understand we do have something in common. 02:43 We are both musicians. You're a singer. 02:45 Yes, I sing, yes. Wonderful. Great. 02:47 Yes. My dad is a great singer. Yes. 02:50 And he's the one that introduced me 02:52 in at a very early age. 02:53 So we used to sing together in church. 02:55 Oh, how wonderful. 02:56 So I do have an album Petals of Love. 02:58 Okay. And beautiful music videos. 03:01 Everything is on my website. 03:02 All free downloads of my music. 03:04 Great. Yes. 03:06 And all the recipes and everything is there 03:08 SweetSoothingMusic.com. 03:11 SweetSoothingMusic.com. 03:13 So your dad was your musical influence. 03:16 Who was your cooking influence? 03:20 I had a really good aunt that cooks very tasty food. 03:24 My mom does too very good, but when I was in college, 03:28 I saw her cooking and I was like, 03:30 "Wow, I must cook like her." 03:32 Were you raised in India? 03:34 Yes. I was till... 03:35 Till I was 17 years old, 03:36 I was in India and then we migrated. 03:39 My dad was a missionary medical doctor in Jamaica. 03:43 He worked there for 30 years. 03:45 He retired there. Now he's 85. 03:47 And he's still volunteering his services in India. 03:50 Oh, wonderful. Yes. 03:51 That is marvelous. Yes. 03:53 So he's still working. 03:54 He said, "As long as the Lord blesses me, 03:56 I'm going to keep working." 03:58 So they're really aren't any like chefs were 04:01 that's what they did for a living, 04:03 you do this kind of 04:04 you create your own recipes that's kind... 04:07 You know, I mean, I just love tasty food 04:11 and healthy food. 04:13 So we have to just tweak it a little bit 04:16 and add with the Indian spices, 04:18 it just brings out such a rich flavor. 04:21 So I just started doing this, really I never thought I would, 04:26 but I know the Micheff Sisters introduced me to this. 04:30 And ever since then, 04:32 it wasn't me but the Lord had a plan. 04:36 And He brought me here, 04:37 and I'm ever so thankful to 3ABN 04:40 for giving me this opportunity 04:42 so I can share with the entire world. 04:44 For sure. 04:45 Well, I am ever so excited 04:46 because this is my first opportunity 04:49 to really be in the kitchen. 04:50 I don't know if I made somebody mad 04:53 that they're doing this as a... 04:55 Actually, it may hurt you worse than it hurts me. 04:58 No, but you're a singer, I'm a singer. 05:00 Okay, we'll sing our way through it. 05:01 Yes! And I think we are great. 05:05 We have a great taste for also food. 05:07 I think we're right. Exactly. 05:09 And we've got a list of dishes that you're preparing today. 05:13 Yes. 05:14 Oh, my goodness, this will be really just... 05:17 Well, I'm just... You're gonna learn a lot. 05:19 I'm going to learn a lot. 05:21 And you've got all the ingredients. 05:23 Ingredients here for our first dish. 05:25 Yeah. 05:26 So I think I'll just read off the list 05:28 of what we're going to actually be preparing today. 05:31 We'll start with a vegan quinoa... 05:33 Kichidi. 05:34 Kichidi. Correct. 05:36 And then we'll do vegan red bell pepper 05:38 and lima bean curry. 05:40 Indian style chard saute. Yes. 05:44 Vegan riced cauliflower with lime. 05:46 I've heard a lot about the rice cauliflower. 05:50 Vegan red lentil and spinach dhal, 05:53 and then we'll finish with a nice dessert 05:56 vegan coconut ladoo. 05:57 Ladoo. Ladoo. 05:59 Yeah, you got it. 06:00 Yeah, those are great, fun words to say that. 06:02 I will start with that kichidi. 06:04 It sounds like chickadee, 06:06 but I promise that there's no chickadee in it. 06:08 For this dish you will need: 06:57 That sounds wonderful. 06:59 And it sounds like a lot of ingredients. 07:01 Yes. But... 07:02 But you will see the quinoa totally transformed. 07:06 Right. 07:07 Quinoa is something that's kind of a bland thing 07:10 or by itself it's not really too desirable. 07:13 Yes, but you will taste mine, 07:15 you will see how wonderful it is. 07:17 This is gonna be explosive. 07:18 So first I already have the oil hot, 07:20 so I'm going to put the mustard seeds 07:23 that's our first step, 07:25 and then do you see them popping? 07:27 Yes. Yeah, on that oil. 07:28 Yes. So we have it ready. Yeah. 07:31 So now I put the dry ingredients. 07:34 Cloves. Cloves, cardamom. 07:36 Garlic. 07:38 I think it's getting very hot. No. 07:40 I'm gonna put it down. Yeah. 07:43 Popping. 07:44 It's good stuff. Yeah. 07:47 Bay leaves. 07:48 Bay leaves, cinnamon sticks. 07:50 Well, cinnamon sticks? That's great. 07:52 Whole. 07:54 Whole cinnamon sticks. Yeah, that's neat. 07:56 See, when they're sauted in the spices, 08:00 you can smell beautiful, the aroma. 08:06 So is there reason 08:07 why you wouldn't use like powder cinnamon? 08:11 This is just a better way. 08:13 This is better when it's just sauted in the oil, 08:17 then you can just get all the, 08:21 you know, just the flavors infuse into quinoa dish. 08:25 Yeah. Just it will be distributed. 08:27 Now, you have to wait 08:29 till this is slightly brown color, 08:33 and I know we can't wait that long 08:35 so we'll move right along. 08:36 All right. 08:39 What is that you have here? 08:40 This is ginger and garlic paste. 08:42 Is that something that you buy or homemade? 08:44 Now, this is homemade. I made it. 08:45 Okay, something you made. 08:47 Yes, it's just equal amount of ginger and garlic 08:50 and you just, you know, with some water. 08:53 Okay. You just make it. 08:55 So if I need it, 08:58 if got to that point in the recipe 08:59 and didn't know how to do that. 09:01 I could call you, couldn't I? Absolutely. 09:05 My number is (813) 325-5783. 09:11 Okay, duly noted 09:13 because I'm gonna need to call you, I'm sure. 09:17 And see now I'm gonna put the tomatoes. 09:19 Okay, so you're gonna leave these spices out. 09:21 No, just right now. 09:22 Right now I'm gonna put the spices. 09:25 Okay, after the tomato. 09:27 So get that tomato going. 09:28 Yeah, because if I put this oil 09:32 that's the curry powder 09:33 and this is the turmeric powder, 09:37 and we don't want you to start sneezing 09:40 if I put the curry powder. 09:42 Okay. Yes, you will be smelling. 09:45 So the tomatoes need to get to a certain texture or...? 09:48 Yes, very soft. 09:50 They have to cook nice and soft like a nice thick gravy. 09:54 And in this just for a few minutes you let the... 09:58 But put salt in it, and then you put the lid. 10:04 When you put the lid, 10:06 it will actually bring on all the juices 10:08 and then it cooks and more gravy is formed. 10:11 Oh, nice. Yeah, it'll come. 10:13 So this would need to cook for like how long? 10:16 Like just, you can see the tomatoes are soft. 10:18 Okay. Then... 10:20 Watch, keep an eye on it. Yeah, keep an eye on it. 10:22 Nice. 10:23 We want the tomatoes to be nice and soft. 10:27 See that, they're getting soft. 10:29 You can just see that I can... 10:32 I love the color of that, it's such a beautiful... 10:35 Yes, nice red color. Yeah. 10:37 So right away in this, 10:39 we can add the masoor dhal 10:45 and the mixed vegetables. 10:47 Actually I'll put the vegetables first. 10:55 So now we're trying to coat the spices 10:58 to all these mixed vegetables and next it's red lentils. 11:03 I'm gonna put the red lentils. 11:05 So those coming right out of... 11:07 And what I did was red lentils, I just soak them. 11:10 Yes. So they cook faster. 11:12 Red lentils are the ones that cook very fast. 11:15 You can use split peas from the store, 11:18 but they don't cook as fast as quinoa, 11:20 they don't cook as fast as rice. 11:22 So I choose, you know, 11:24 this my choice for the red lentils 11:26 is because they cook fast. 11:28 Cook fast. 11:29 Yeah, you know, when I'm hungry I'm ready to eat right then, 11:31 I don't have time to wait for something to cook. 11:34 But the split peas take a long time. 11:36 Right. 11:37 Do you see now I mixed all the ingredients, 11:39 and I'm gonna add the quinoa. 11:41 Yes. 11:42 And also let the quinoa... 11:44 And quinoa, we rinsed it at least two times 11:47 so the bitter taste is gone, and then you add... 11:51 Yes. 11:55 I used white quinoa. 11:56 You can use, you know, there's other colors. 11:59 I think you can use anything, 12:01 but this will truly transform the taste of quinoa. 12:05 Right. 12:07 So if you have a large supply of quinoa 12:10 that no one in your family is real a fan of, 12:14 this would be a great way to mix it up. 12:16 Yeah! They can try that. 12:18 Did you see that quinoa plus lentils? 12:22 You know, I have mixed vegetables 12:23 so this is like a one... 12:25 Totally one pot. One pot meal. 12:27 So if and this even cooks you can put it in instapot, 12:30 you know, they have it, and you can just saute it 12:33 and just put it in there. 12:34 Or you can saute in there too. 12:35 Just a couple of days ago, I was just making the quinoa, 12:38 I just, it was so bland 12:40 and I'm thinking something needs to happen here. 12:42 Wow. 12:43 This is what needs to happen. Yes. 12:44 And then we'll add a little salt. 12:47 And now that all the spices are coated well. 12:52 I'm going to take this mixture 12:54 and I'm going to add it on to the rice cooker. 12:59 I like to put it in the rice cooker. 13:00 Yes. So it cooks fast. 13:02 So if you can help me. 13:03 Okay, yes, I will take this and this, 13:06 and then I will let you do honor. 13:10 Yes. We'll put it a little bit more. 13:16 Do you see the color? 13:17 It's beautiful. It really is great. 13:19 Yes. 13:20 All those flavors and all the colors. 13:22 And the smell. You can see the aroma. 13:25 Man, this would be a hit. 13:28 And it really... 13:29 I mean, even though I have several ingredients, 13:32 it's not difficult at all. 13:33 You just follow in. 13:34 Yes. And now I add the water. 13:36 For one cup of quinoa, two cups of water. 13:39 Okay. 13:40 And I added the salt. 13:41 We need to just check and make sure 13:43 and add more salt if you need. 13:45 You just taste the water and you do that, 13:48 and we just, 13:50 if you can open this up for me. 13:52 Yes. 13:55 Now I'm just gonna put this in here. 13:57 In the rice cooker. 13:58 Cooker, and then just put it, 14:00 and then just press a little button 14:03 and everything will be done in about half an hour. 14:06 Perfectly, but in 10 minutes, 14:09 you need to open this up 14:10 and just mix it again from way from the bottom. 14:14 And then in just before another 10 minutes, 14:17 then you just take the cilantro 14:19 and sprinkle it all around and just close it. 14:24 We don't have to worry, 14:25 it just cooks so beautifully and evenly, 14:27 all the spices are infused throughout the entire dish. 14:31 And it tastes delicious. 14:32 I want you to try that and then tell me how it tastes. 14:36 And I know you have... 14:38 I prepared that already. 14:41 Now, that's the way quinoa ought to taste. 14:44 Wow, that is really, really good. 14:47 I think once you taste it 14:49 and see, I know there's a lot of ingredients 14:51 but... 14:52 That is like a comfort food. 14:53 I mean, I could just sit and eat that. 14:56 Yes. 14:57 But it's a truly a hearty meal with everything in it. 14:59 Oh, it's very hearty. 15:00 Yeah, it's kind of dense, 15:02 but the flavor, so packed of flavor. 15:04 I really like that. 15:06 That is wonderful. 15:07 Thank you so much. Now do you grow? 15:08 Do you have a garden where you grow some...? 15:11 Yes, I have curry leaves. I have cilantro. 15:15 I like to use things fresh, my fresh herbs. 15:17 Right. Yeah, well, that's wonderful. 15:20 I highly recommend that dish. 15:22 So I'm going to take this one home with me. 15:24 Yes. I'm so glad you enjoyed it. 15:26 And your phone number, 15:27 I'm calling you for that the paste, 15:29 what was the ginger? 15:30 Ginger garlic paste. 15:32 Ginger garlic paste. Yes. 15:33 That's handy to have one in. 15:35 But that's because that's the flavor that you get 15:37 is because you have the ginger garlic paste 15:39 and the onions and the tomatoes. 15:42 You know, when you have that base of tomatoes 15:45 along with all these spices, it just enhances the taste. 15:49 That is some really good stuff. Yes. 15:51 I like that. I like that. 15:52 Well, let's move on to this vegan red bell pepper 15:55 and lima bean curry. 16:32 I can already tell 16:33 this is going to be a great dish. 16:35 It's so colorful, already the ingredients here, 16:39 the peppers are especially bright 16:41 so lima beans 16:43 that's an interesting ingredient for this. 16:46 Yeah, a lot of people that don't like lima beans, 16:49 this is an amazing dish. 16:50 They can try this. 16:51 And they will love the flavor. 16:53 What is going to transform the lima bean 16:56 just all the other spices and flavoring. 16:57 Flavoring, yes, that I'm using. 16:59 I think this oil is hot. 17:02 Now the first ingredient is mustard seeds. 17:05 It's tiny but... 17:06 Powerful. The flavor is powerful. 17:10 You can see that it's slowly starting to sizzle. 17:13 And then we'll add the cumin seeds here. 17:16 Cumin also has a lot of health benefits, 17:19 which is really good. 17:21 It's the only thing is that you need to saute 17:24 till the mustard seeds start popping. 17:27 Okay. 17:29 You know, once they start popping 17:30 then you know that the flavor and the aroma you can smell. 17:36 You know, but the oil has to be really hot. 17:38 It's not that hot yet, 17:41 but we'll just pretend that that's hot 17:45 because it's gonna take a little while 17:47 and once you see the mustard seeds sputtering 17:50 then we'll add the... 17:53 So we can... Onions. 17:54 We might be able to just wait a second 17:55 and we can mention your phone number again. 17:59 I just want, I hate to drive a point home. 18:02 Well, I guess in this case I need to 18:03 because of we make sure that 18:05 you're open to people calling you. 18:06 Yes, I am. 18:08 And a lot of people do call me 18:09 because they do have a lot of questions. 18:10 Yeah. 18:12 So (813) 325-5783. 18:16 And you live in the Tampa, Florida area? 18:19 Florida. Yes. Okay, it's wonderful. 18:21 We live, and we grow everything tropical there. 18:24 So my curry leaves and everything 18:27 I pick from my backyard and use it fresh. 18:29 Nice. That makes a difference. 18:31 And I know to buy it in the Indian store. 18:33 It's a little expensive 18:34 because you just get a little 18:36 but for me I just run outside, get it fresh and then come. 18:38 Wow. Yes. 18:40 So it's all, fresh makes a difference. 18:42 You have lucky neighbors. 18:45 So now I'm putting green chilies. 18:49 Nice. Chopped. Yes. 18:51 And remember, that green chilies if you... 18:54 Yeah, you can deseed if you don't like them hot, 18:57 but if you like them, you can use it. 18:59 Just one chili or two chilies 19:01 depending on what you can tolerate. 19:03 And these are the curry leaves 19:04 that just add some really nice flavor. 19:06 Curry leaves. Curry leaves. 19:08 Yeah, somebody called me and said, 19:10 "I can just use curry leaves 19:12 and don't have to use curry powder?" 19:13 No, that doesn't work that 19:15 but this is just a name is curry leaf, 19:18 but it's just like cilantro. 19:19 Oh, okay. Okay. 19:20 It doesn't do anything more than that. 19:24 Okay. 19:25 For this I just, you know, 19:26 very simple recipes for some of them 19:28 we use ginger and garlic paste, 19:30 for this I'm not using ginger and garlic paste 19:33 even we thawed the ginger and garlic paste. 19:36 It just tastes very good, really nice flavor. 19:40 And if you wanna cook this onions really fast, 19:42 you just add a little salt to that. 19:45 So what makes it...? 19:46 It just softens, it just softens the... 19:49 Softens the onions. 19:50 Yeah, softens and then it cooks fast. 19:52 You know if you like, you can put the lid on 19:54 and it'll cook faster. 19:55 You know if you want to make things 19:57 cook fast and then, 20:00 now that this is turning a little light brown, 20:05 we will add the lima beans... 20:06 These are frozen lima bean baby... 20:08 That I thawed. Yes, baby not the big ones. 20:11 These are baby lima beans that will taste really good. 20:14 You can just put the baby lima beans, 20:17 and then you add the turmeric... 20:22 So is this a dish that you came up with...? 20:26 Yes, I just made up my own. End of your routine. 20:28 Yes. And this is the curry powder. 20:32 Yes, this is that, you know, 20:33 I just tried to mix everything and make something... 20:36 Because lima beans like I say, are kind of random I said, 20:39 you know, random ingredient. 20:41 Something that's regularly available in India. 20:45 No, not really. 20:46 In India we have different kind of beans. 20:48 So, but I substituted and then I use this. 20:52 So now you just wait 20:54 and then just make sure all the spices 20:57 are beautifully coated. 20:59 You can just cook this for, 21:01 you know, three to four minutes a little bit, 21:04 and then you add the red bell peppers. 21:08 I'm fascinated... 21:10 See the red bell pepper and the green bell peppers. 21:12 So the combination of flavors just is beautiful. 21:15 Look at the color. 21:17 Yeah, it's just nice. 21:19 Yes. Do you see that? 21:20 And really, I don't know if you have tasted a curried, 21:25 you know, bell pepper, but it really tastes amazing. 21:29 Really, really good flavor. 21:32 You know, you need to put a little salt in this 21:35 because you added beans 21:38 and, you know, just a little bit, 21:41 and then we'll mix it all together. 21:44 So is there a big difference 21:45 between like the Indian curry and like Thai curry? 21:49 Yes. There's a big difference. 21:50 Oh, yeah. The ingredients are totally... 21:52 That's another program. Yeah, that's, you know... 21:54 Don't be confusing your Thai and your Indian. 21:56 No, no, no. Okay. 21:57 So if you want this taste, 21:59 you need to get the curry powder 22:00 from the Indian store. 22:01 West Indians have a different curry powder. 22:03 Jamaicans use a different curry powder, 22:06 you know, every curry powder is slightly different, 22:08 there's variations. 22:10 Just because it is says curry powder, 22:12 it doesn't mean it has the same ingredients. 22:14 I'm from South India 22:16 so ours is different from North India. 22:19 Even in India we have different, different. 22:22 Yes, it's not the same curry powder. 22:23 That's why I could never get my curries to taste right. 22:27 So now I would close the lid 22:30 and let it cook for about five minutes or so. 22:33 And just let that soften a little bit, 22:36 you know, the beans are cooked with the spices 22:38 and the red pepper and the, you know, bell pepper, 22:41 and then I will add the tomatoes in this, 22:45 and then let it cook for another minute. 22:47 Now, the tomatoes will give it like a nice thick gravy to it. 22:51 I like to use vine-ripe tomatoes 22:53 because they taste really good. 22:55 Now this dish is high-protein, 22:58 you have lima beans 23:00 which is very high in protein and low in calories. 23:03 And the red bell peppers are very high in vitamin C 23:07 and vitamin A. 23:09 Yes, so it's really, really a great dish. 23:12 Everybody should try this. Right. 23:15 And I'm going to add this tomatoes, we would... 23:18 Let it cook a little longer. Sure, sure, sure. 23:20 You know, on medium high 23:21 but all the instructions are there 23:22 when I gave the directions. 23:24 Right, which are on your website. 23:25 Yes. The recipes on... 23:27 And the 3ABN website also has all the recipes 23:30 they can go there and we just have to make sure 23:32 when you add the tomatoes, 23:34 just to make sure the salt is even. 23:37 And just put a little salt there. 23:40 And when I put the tomatoes, 23:43 you must close it with the lid 23:46 and let it cook on a low... 23:49 Like in a medium heat. 23:51 So that will soften the tomatoes 23:54 and now all the tomatoes and the bell peppers 23:57 and the lima beans together 23:59 when they're cooked with the curry powder 24:01 and all these other little mustard seeds 24:03 and cumin seeds, it's just wonderful flavor. 24:07 Now if this is... 24:09 You can tell when it's all coming together, 24:11 it's almost cooked just a minute or two 24:13 before then I add the cilantro because the cilantro, 24:18 we don't wanna put too early then you won't really taste it. 24:21 So I noticed on the last dish the... 24:23 Kichidi. 24:25 We will put the cilantro in last as well. 24:26 Yes. 24:27 Yes, so we follow basically the same for all dishes, 24:30 all the Indian dishes. 24:32 We don't add it before itself, we do a little later. 24:36 And see now this is nicely cooking, 24:38 you can see that. 24:40 It's so pretty. 24:42 Yes, look at the colors. 24:43 I know it's getting brighter and brighter. 24:45 See this is the cilantro. 24:48 I'm just gonna take it home 24:49 and look at it and prepare those. 24:51 Really, really nice. 24:52 Yeah, red bell peppers and the green bell peppers 24:55 see adds color, but also flavor and nutrition. 24:59 They're just loaded, you know... 25:01 The God is so good that make it pretty 25:03 and good for you. 25:05 Yeah. 25:06 We love and my goal 25:09 is to give really tasty food to our 3ABN viewers. 25:14 Right. And there it is. 25:16 This is a dish that you certainly have to try. 25:18 I want you to try that. 25:19 Oh, in fact, since I mentioned that. 25:27 So I... I'm a fan of lima beans anyway. 25:30 Oh, really. But that... 25:31 Do you see the lima? 25:33 Did you ever taste lima beans like this? 25:34 No. No. 25:36 This is delicious. Yes. 25:37 The peppers. 25:39 Wow, what a flavor. Yeah. 25:41 Yeah, the red bell peppers. Yeah. 25:42 If you just cook it a little bit, 25:44 it really brings out the flavor. 25:45 That is really, really nice. 25:47 Yes, along with all the curry and the spices. 25:50 Very good. I'm so glad you like that. 25:53 Yes, I am going to finish that for sure. 25:56 Yum yum. 25:57 Well, let's move on to the Indian style chard saute. 26:01 I'm talking with my mouthful. 26:27 And that will get us our Indian style chard saute. 26:30 Yes. 26:31 This we're cutting back on the color 26:34 but we're going to just green. 26:36 Yes. I like this. 26:37 This is the chard. Yes. 26:38 And for all the vegetables mostly we use the same... 26:42 Same you can see that. 26:43 Starting with the mustard seeds. 26:45 Yes, starting with the mustard seeds. 26:47 And you can see them. 26:49 And I have it on high just... 26:51 Get that oil hot so the seeds will pop. 26:54 Yes. 26:55 And then cumin seeds. Yes. 26:57 And urad dhal. 26:59 Now when you saute these in oil, the flavor... 27:03 You have to saute it in oil 27:05 if not the flavor is not released, 27:07 you know, you can't smell plus the flavor 27:12 of mustard seeds and cumin seeds. 27:14 So remind me what dhal is the... 27:16 Urad. 27:17 This is just split peas, 27:19 but it's a different kind of peas. 27:20 Okay. Well, I was thinking... This cooks very fast. 27:22 So I mean this is a small quantity. 27:24 What does that...? Because we're just flavor. 27:28 Okay, so it's strictly the flavor. 27:30 It's just the flavor that, 27:32 you know, it's really the greens are enhanced 27:34 by the flavor of this. 27:36 And now you can see them. 27:38 And urad dhal just one more time is from is a... 27:41 It can be found in the stores in Indian store. 27:43 Yes. Okay. 27:45 In the Indian store you get cumin seeds, 27:47 as you notice, I didn't use cumin powder, 27:50 but the cumin seeds for this because when they have to be, 27:55 you know, just saute it in the oil. 27:57 Now we just pretend they're sputtering. 27:59 They're almost ready too. They are. I see them. 28:01 Yeah, so then I'm gonna add the onions. 28:03 This is white onion. 28:06 Yeah, I just wanted something mild for the chard, 28:10 so I didn't want. 28:11 I thought, red onion is just a little 28:14 too strong for that flavor. 28:17 Yes. 28:18 And now I will just put some garlic. 28:21 Minced garlic. Chopped. 28:22 Yeah, minced garlic, chopped garlic, 28:23 whatever, and the chilies, green chilies. 28:30 And as I said, if you don't want green chilies 28:32 you can cut back on them, you want it little hotter 28:34 you can add a little bit more. 28:37 And these are my curry leaves. 28:39 And those are only can be grown in you say a tropical. 28:43 Yeah, so you get it in the Indian store. 28:45 Yeah. You know. So... 28:47 So those are really, really pretty 28:48 and what a neat way to cook. 28:50 Yeah. And the flavor. 28:52 You can see the smell. 28:54 Oh, yeah. 28:55 Yeah, I can see that and smell it. 28:57 Yes. 28:58 It looks great and smells great. 29:00 So it just has to be light brown color. 29:03 What a great base. 29:04 And this gonna be nice. Yes. 29:06 And I know that this is loaded, 29:09 Swiss chard is loaded with nutrients, 29:12 it has vitamin A and vitamin K. 29:15 And I'm telling you, 29:17 I know, kale, and spinach, and all these greens. 29:20 And now they say this is the super. 29:23 Kind of food it's like the powerhouse. 29:25 You have so many nutrients in... 29:28 And there are several different kinds of chards. 29:30 Yes. 29:31 And actually what I did is I took the stalk out 29:34 because the stalk is very thick and some people like it, 29:37 if you prefer you just chop it very fine 29:39 and it will cook, but it'll take longer to cook. 29:41 So maybe you add 29:43 it a little bit early with the onions 29:44 and let that stalk cook, 29:46 and then you add the leaves with them 29:47 it'll be evenly cooked. 29:49 Yeah, I'm just... 29:50 But then see they're finally chopped. 29:51 Yes. Very nice. 29:53 You know, so these are huge leaves. 29:54 So you just take the veins out, 29:55 and then you chop them nice and fine. 29:57 And see these are nice and brown. 29:59 So we'll just add the... 30:02 These are red chard. 30:04 Yeah, red chard. 30:05 They have rainbow chard. 30:07 They have this Swiss chard so anything, 30:09 this recipe goes with anything. 30:11 So I have to admit I have not... 30:12 I don't think I've ever eaten chard. 30:16 And, but I've stood 30:18 and looked at it in the grocery store 30:20 and saw how beautiful it looks and like the rainbow as well. 30:23 Yes. 30:25 But this is something I can totally do 30:27 because it doesn't have as many ingredients. 30:29 This is very simple. Yeah. 30:32 Easy-peasy. 30:33 I mean, it's really, really simple. 30:35 Everybody loves greens. Yeah. 30:38 You know, even some people that don't like greens, 30:41 they can try this recipe, 30:42 and I think they will just love it. 30:44 Those spices are gonna make this outstanding. 30:47 And I didn't put that many spices. 30:49 I didn't use curry powder, 30:51 but I like to close it with the lid 30:53 and just let it cook. 30:55 It doesn't have to overcook, 30:56 but we wanted to cook a little bit. 30:58 Just where they're some wilted or... 30:59 Yes. Okay. 31:01 And then, you know, 31:02 you can just see the taste being transformed by garlic, 31:06 and onions, and the mustard, 31:08 and the cumin just these little. 31:09 I didn't even add too many ingredients, 31:11 but once you get these ingredients 31:13 and keep them you can use them for all your vegetables. 31:16 Just follow my directions, you know, from the recipes, 31:20 and you can see your vegetables totally transformed. 31:23 Oh, no doubt. 31:24 Where they're just they taste really good. 31:27 You see that? It's just in a minute. 31:28 Oh yeah, it's like very quick and easy. 31:31 Yeah, it's very quick. I love that. 31:32 It doesn't take long than five minutes. 31:34 No. That's it. 31:35 You know, it's almost, almost done. 31:39 That's it. 31:41 And then I want you to try and taste 31:43 and tell me how this tastes. 31:45 Yes. 31:50 It's tender. 31:51 I like the tenderness of it and... 31:53 Yeah, you just need to... 31:55 Yeah, you just need to just cook it a little bit, 31:57 but you can see the onions, and the cumin. 31:59 Can you taste the cumin and the mustard, everything? 32:01 I can, but it's not very strong. 32:02 No, it's not very strong. No, it's not very strong. 32:04 So it's very nice. It's very light. 32:06 And I already feel healthier. 32:08 I feel like I could... 32:10 This is loaded with nutrients. 32:12 I'm telling you this is the powerhouse, 32:13 and I think... 32:15 That is really, really good. Yes. 32:16 It's just I'm making it taste, 32:18 you know, very flavored and tasty. 32:20 So you can enjoy the dish. It's a great side dish. 32:24 I like that a lot. Yes. 32:25 So I'm glad that you enjoyed. 32:28 And now, you know, that you can make chard, 32:31 any type of chard that you want to use 32:33 as you said rainbow we have different types. 32:36 So you don't think, oh, I can use only this now. 32:38 You can use any chard, but then, you know, 32:41 just follow these little ingredients. 32:43 And it'll just transform into something so delicious 32:47 that you would love it. 32:49 Nice. 32:50 Well, I'm going to, go home and make that, 32:52 I promise I will. 32:54 So let's move on something else 32:56 I think I'm going to try 32:57 is this vegan riced cauliflower with lime. 33:29 Another relatively fast recipe... 33:32 Yes. Is this? 33:34 Riced cauliflower. 33:35 It's cauliflower? Yes. 33:36 And so now we have the oil hot, 33:38 so I'm gonna start with the mustard seeds. 33:41 Do you see them sputtering? Yes, already. 33:43 There's the cumin seeds. 33:45 There's the urad dhal. One, two, three. 33:47 This is going fast because, you know, 33:49 we have already and just green chilies, 33:54 curry leaves, 33:55 I'm doing it very fast 33:57 because our oil is nice and hot. 33:58 Right, it is sparkling. 34:02 Just the turmeric, 34:04 and then you put in the cauliflower. 34:07 I see a lot of this now 34:08 in the freezer section in the store, 34:10 I noticed this in the bag, 34:12 you know, you don't even have to get 34:13 the head of the cauliflower, but you can, 34:15 you know, naturally take the head of cauliflower and... 34:18 Grate it or with the food processor. 34:20 This is what I did was just put it in the food processor 34:23 and pulse it. 34:24 And you'll get it to the rice grain. 34:26 See that, see just a little... 34:28 I've been wanting to try the cauliflower rice, 34:31 they're calling it I guess. 34:33 Yes. So this is a great. 34:34 It's very easy. This is a simple dish. 34:37 It's very low in carbs. 34:39 Cauliflower is low in carbs. 34:41 One cup of cauliflower has only 27 calories, 34:47 whereas the regular white rice has 206 calories. 34:51 Wow, what a difference. Yes. 34:53 So you can see that this is very healthy. 34:56 Now I wouldn't really saute it too long. 35:00 Just three to four minutes... It won't get mushy. 35:02 No, you want them crunchy. Right. 35:03 You know, you must have them crunchy. 35:06 So now as soon as we finish sauteing, 35:11 so you just turn off the stove, take it off 35:14 and I will add lime juice 35:17 and you will not believe the flavor. 35:20 It's gonna be a great natural. 35:21 So this is again something that you've stirred up yourself, 35:24 you created the recipe is it... 35:25 You know, I kind of tweaked it and, you know, 35:28 tried it this a little bit of 35:30 because rice cauliflower I hear so much. 35:32 And I really wanna try because rice has so many carbs. 35:37 Right, right. 35:38 And this is a great substitute for rice. 35:40 And now I'm just adding a little lime juice. 35:43 And actually I'll take it off from the stove 35:45 because we don't need to stay there anymore. 35:49 There you go. 35:51 So the lime juice, that's a great twist on... 35:55 It's just a burst of flavor... Yeah, sure. 35:58 Because see this cauliflower doesn't have much flavor, 36:02 and it just absorbs the flavor when you add lime, 36:05 that's why I added a little bit more lime 36:08 because at least I took two limes 36:11 or a quarter cup, 36:12 but fresh squeezed lime juice. 36:14 I prefer fresh 36:16 because there's a difference in the taste. 36:18 You know, so you just have to mix 36:21 all this together, 36:23 the lime juice is what has to get in. 36:25 When you add lime juice 36:27 just make sure there's enough salt. 36:29 All right. To your taste. 36:31 And did you see how quick that was? 36:33 That was fast. 36:34 Yeah, we had the oil nice and, you know, hot. 36:38 So everything just went really fast. 36:40 Yeah. And this is really good. 36:41 You want a little crunchy. Don't overcook it. 36:44 I want you to try that and tell me how it tastes. 36:48 I got even the curry leaves in there too. 36:50 Yes. 36:53 I love the crunch. 36:55 Do you? And I love that lime. 36:56 Can you taste the lime? Yes. 36:58 Yeah, I just added a little bit more lime. 37:00 If you prefer, you don't have to add that much, 37:02 but I think the lime really gives it a very nice flavor. 37:05 Oh, it's nice and kind of summary. 37:07 I don't know what that's a word, 37:09 but it's good. 37:10 I like that. Yes. 37:12 And it's really low in carbs. 37:15 So you don't have... 37:16 You feel like you're eating rice. 37:18 It looks like rice. 37:19 See that? Oh, yeah. 37:21 It looks like that yellow rice. 37:22 Perfectly, ricey. But it's not rice. 37:23 So you're getting that, you know, wonderful carb, 37:26 you know, very less calories. 37:28 But if you try, regular white rice has more carbs. 37:31 And what's so good for you and the cauliflower would be... 37:36 It's just great. 37:38 Very nutritious, very, very. I really like that. 37:39 I'm so glad I tried that. Yes. 37:41 'Cause I've been wanting to. 37:42 That's awesome. Do you see the flavor? 37:44 Just as soon as you put it in your mouth, just the lime... 37:47 And it's got just a hint of a bite to it. 37:49 Yeah, because I put the green chilies. 37:52 So if you prefer not to, 37:53 you don't have to add that much green chili. 37:55 No, that in the lime kind of it's a great combination. 37:58 Yeah, but very simple flavor. Yeah. 38:00 You do not have, you know, I didn't put curry powder, 38:03 I didn't put anything, it's just the turmeric 38:05 that gives it the yellow. 38:07 Yeah, it's light. 38:08 Lime, and just a few and, you know what, 38:10 if you do not have mustard seeds, 38:13 some people call me and they're like, 38:14 "Oh, I don't have any mustard seeds." 38:16 That's fine, you can use the cumin seeds 38:18 I think they're available in the regular stores 38:21 not the powder though. 38:22 You can use the cumin seeds and just try it with that 38:25 but the lime juice will just transform. 38:28 Because everybody has, you know, 38:30 the little bit of the oil that's the extra light oil, 38:36 you cannot use extra virgin 38:40 because of the high heat. 38:42 You cannot heat it up. Right. 38:43 You know that's why I use the light olive oil. 38:46 That is so quick and easy. 38:48 I like both of those recipes, the chard and the cauliflower. 38:51 Let's move on to the lentil spinach dhal. 38:54 Yes. 39:33 This is going to be beautiful and great. 39:36 So we're gonna go from a couple of faster recipes 39:40 to one that takes a little more time. 39:42 It's not too much really more complicated, 39:44 it just takes time for things so let's get things started. 39:47 Now the oil is hot, so I'm doing the mustard seeds. 39:50 You see them popping, and then cumin seeds. 39:54 There is no urad dhal here. 39:57 You know, we don't use it. No. 39:59 For this particular dish we don't use urad dhal. 40:02 Oh, urad dhal, okay. Do you see the popping? 40:04 You see the popping and now you add the... 40:08 Red capsicum, I mean, red onions, sorry. 40:10 Red onions and garlic. 40:15 This is crushed garlic. 40:18 And curry leaves. 40:19 Oh, I love the fresh ingredients that you're using. 40:22 Yes, they're all fresh. 40:26 Thank you, Lord for fresh ingredients. 40:28 And I already... This is the second step. 40:30 The first step is my red lentils here 40:32 that I have already prepared. 40:35 You know, we cooked it, 40:36 you know, soaked it for 20 minutes, 40:37 30 minutes, and then we cooked it very soft, 40:41 and it has the Madras curry powder 40:42 and turmeric in it. 40:44 So the beans are already... Yes. 40:46 The lentils are already... 40:47 That's the first step that I did 40:49 because that takes half an hour. 40:50 So I already prepared that and kept with the lentils. 40:53 The red lentils I have the preparation... 40:55 And this can be eaten by itself, right? 40:57 Yes, you can. 40:59 That's in India dhal is a very, you know, dish 41:03 that's usually traditionally used in every house. 41:06 So that would be like a basic dhal recipe. 41:08 Basic dhal, but I'm actually adding 41:11 our spinach and everything else... 41:12 Oh, yeah, we're addressing, I would never accuse you 41:13 of being ordering. 41:15 This is gonna be great. 41:17 Yes. Now I'm adding tomatoes. 41:19 Fresh tomatoes. Fresh tomatoes. 41:22 Do you see these tomatoes are really nice and soft. 41:27 And now it's time to add the split peas. 41:31 And this is a mixture that I already did 41:33 before the consistency you can change it 41:36 and you can add 41:37 a little bit more water if you want it 41:39 because when you cook it sometimes it thickens. 41:43 So here it is. 41:44 We just mix it all up together. 41:48 Oh, my apologies, 41:49 I was supposed to add spinach before we add the dhal. 41:52 Okay. Okay. Yes. 41:54 So I'll just add it in here now. 41:55 So we don't have to take that out 41:57 as we could from there... 41:58 Yes. Okay. 42:00 But it would be nice after the tomatoes 42:02 you add the spinach and let it wilt a little bit, 42:06 and then you add the dhal. 42:09 For this spinach you really don't have to close 42:12 with the lid. 42:13 It actually cooks very fast. 42:15 Yeah, it does. I can see it wilting already. 42:17 But sometimes I get the verse ahead of the intro 42:21 and the chorus behind the tag and so, you know, 42:23 I'm all about getting things confused some times. 42:25 It happens, yes. But it would... 42:27 That's what it's still looking great. 42:28 You can when you do the tomatoes and they're soft. 42:31 That's what you do, you would add a little salt. 42:34 Yeah. 42:35 See the color? Yes. Oh, yeah. 42:39 And now that everything is mixed together, 42:43 actually they wilted beautifully. 42:44 Yeah, really well. Yes. 42:45 Now that's... 42:47 Now just two minutes before we take it off the stove 42:50 we add cilantro. 42:52 And cilantro adds a really good flavor to the dhal. 42:59 Wow. With all the greens. 43:03 I put a lot of cilantro because it's really flavorful. 43:07 Sure. 43:09 And you just let it cook together 43:11 for about just a few minutes. 43:13 This is very high in protein, 43:15 and that the spinach you're getting, 43:17 it's loaded with so many vitamins and minerals. 43:22 So you're getting lentils, plus your greens, 43:25 spinach, which really makes it a very tasty dish. 43:29 And it's so flavorful with the lentils 43:31 and it's just really whole and hearty meal. 43:35 Now you see that? 43:36 We just let it cook for two minutes. 43:38 Two minutes? Yeah, just with the lid on. 43:41 So all the flavors will just mix together... 43:45 And come together beautifully. 43:47 I remember a story I read about a person 43:50 who didn't have a timer in their house 43:53 and they were working on boiling something 43:55 that needed a specific time. 43:57 And he was a composer, 43:58 and he knew the length of a particular song 44:01 and so he used that the length of that song 44:04 to be his timer. 44:06 I know what it matters, but anyhow as the musician 44:08 we can relate to that. 44:10 So this looks ready to see smoothing. 44:12 So look now I can just take it off the stove 44:16 and now I add the lime juice. 44:18 And it will give it a nice sour taste to it. 44:22 That is nice. 44:24 So this is going to thicken the longer you, I mean... 44:29 But once it cools, you know, it thickens. 44:32 Some people don't like it too thick. 44:34 You wanna make it thin, 44:35 you just add a little bit more water, 44:37 but the flavor is very good. 44:40 And it's really rich, you're getting your protein, 44:43 you're getting your antioxidants, 44:45 you're getting your because there's tomato too, 44:47 and there is garlic, and onions, 44:50 the flavors just, you know, 44:52 they just married together so well 44:54 that you really, really, you would love this just 44:57 but we eat it with rice or roti. 45:00 Roti is a flatbread that they use. 45:03 And you can eat it with rice or roti, and mostly... 45:06 Now how does roti differ from naan which...? 45:08 Naan is just a little way of making it, 45:11 you know, they put it in the clay oven and do it. 45:13 So roti is different than... 45:15 Yeah, it's just a little different version 45:17 of making things, 45:18 but I'm from, you know, South Indian we eat rice a lot. 45:23 So different, different rice dishes, 45:25 but this is a great combination, 45:27 and it's in India just across South India, North India 45:31 everybody eats dhal, lentils. 45:33 Mostly vegetarians in India. 45:35 So they like this lentils, 45:37 and you're getting all your protein. 45:39 It's just... 45:41 Do you see the color? Oh, yeah. 45:42 It's really beautiful. It looks. 45:43 You need to taste that and tell me. 45:45 I'm going to taste it. Yeah, this is... 45:50 That's great. Yeah. 45:52 That really is great. I love that. 45:53 Lentils along with spinach. 45:56 You know, I like that combination. 45:58 Dhal you can make it just with so many variations. 46:01 There's so many different combinations, 46:03 but this combination... 46:04 That is a great, smooth, 46:07 and it's not too wild, 46:10 there's nothing in it that would be really, 46:12 you know, outstanding in terms of the, 46:13 you know, too pungent on any of the flavors. 46:17 Nothing. 46:18 Everything like you said it marries well. 46:19 Yes. So very nice. 46:21 Very balanced, and you're getting your greens, 46:23 and you're getting your lentils. 46:26 And this is a very tasty way of having your lentils, 46:28 don't mean to say that. 46:30 Yeah, I would certainly say that. 46:31 This is great. 46:32 And I would also certainly say 46:34 that now that we've come to the end 46:35 of all of these four or five dishes 46:37 that we've cooked, 46:38 it's time for one of my favorite portions 46:40 of the program and that is dessert. 46:42 And we're going to make 46:44 a wonderful vegan coconut ladoo. 46:46 And it's pretty simple actually. 47:04 That's it. 47:05 After all of this wonderful food we come to the simple... 47:09 Dessert. 47:10 Dessert, but it's not gonna be... 47:12 It's simple, but it's gonna be tasty. 47:14 I can tell already, 47:15 I love coconut, tell me about it... 47:17 This is coconut. 47:18 I just got shredded coconut, unsweetened shredded coconut, 47:21 but I just did in, just pulsed it a little bit 47:23 to this form this very fine grain 47:27 like you can see that? 47:28 Yeah, that's nice. Yes. 47:29 Now what I'm gonna do is just roast this dry. 47:33 There is no oil... No oil. 47:35 And just right in the pan. Just in the pan. 47:36 It will just take, you know, three minutes or four minutes 47:39 just to come to a golden color. 47:43 And we'll just keep on stirring 47:45 because if you leave it that way it will burn. 47:48 You have to continuously stir this 47:52 and maybe two, three minutes, five minutes, 47:56 whatever it takes to get the golden brown color. 47:59 You can tell because you will be able to smell it. 48:03 And then for this we will add... 48:06 We will pretend. Sure. 48:08 That it's golden color, 48:12 and then to this we'll add the coconut milk. 48:18 Full-fat coconut milk. 48:25 And why is it that again 48:26 that we just have to have the full-fat? 48:28 That gives the perfect consistency for this ladoo. 48:33 Yes. 48:34 Typically, they just use regular milk. 48:36 So we have substituted for the coconut milk 48:39 which is very healthy. 48:41 Sure. 48:42 And I'm going to add 48:45 the cardamom powder to this. 48:48 And this is something that you've grounded... 48:49 Yes. 48:50 Because it's really tasty if you can, 48:53 these are the pods if you can see 48:55 this is how cardamom looks. 48:57 And I just opened it up and see the seeds in there? 49:00 Right, yes. 49:02 Yeah, we just took the seeds out. 49:04 And, you know, 49:05 you just crushed them in a mortar and pestle. 49:07 Right. Nice. 49:08 And if you do it fresh right then and there, 49:11 the flavor is just really good. 49:14 And do you see that? Yes. 49:15 Now this one you just... 49:17 This is thickening. Yes, thickening. 49:18 So to this just two minutes or so you just keep stirring. 49:22 And now it's time to add... 49:24 Brown sugar. 49:25 Brown sugar. 49:28 And then just a pinch of salt. 49:31 Yeah. 49:32 So there's five ingredients. 49:34 That's it. It's very simple. That's great. 49:37 And you can see the taste is so good. 49:40 The cardamom is the flavor 49:43 is just it will take you to the... 49:44 And such a little bit of it will do so much. 49:47 Yes. 49:48 And it just takes you to the next level. 49:51 You will see the difference if you don't add cardamom, 49:54 it doesn't have that flavor. 49:56 Yeah, and I think it's available. 49:58 You can add the cardamom powder, 50:00 you can get it in the Indian stores. 50:03 We use it in a lot of desserts. 50:05 It's just a very refreshing. 50:08 This is really delightful dish. 50:11 Right. You would... 50:12 So ladoo what is that word? What does that mean? 50:15 It's like ladoo is like, you know, ball we just... 50:19 After this is reduced there is should not be at any, 50:23 any moisture like see 50:24 all this liquid should wrap away 50:27 and you can tell... 50:28 Yes, cook it down really good. 50:30 It'll take a good 20 minutes to 25 minutes depending, 50:34 but we wouldn't wanna burn it so don't put it really high. 50:37 So you have to keep watching over it. 50:38 Yes, and then keep on stirring it continuously. 50:42 And then once it's all the water is absorbed, 50:46 all the moisture is gone. 50:47 Then you take it, cool it, 50:49 and then you take it put it between your hands, 50:50 just take a portion of it 50:52 and just roll it like a nice round ball. 50:54 And it's good. It just holds beautifully. 50:58 So you have to definitely wait for it to cool 51:00 so that you don't burn yourself. 51:02 But also that's the perfect texture 51:04 and the perfect temperature to roll up in a ball. 51:08 Yes, but you must cool it. Yeah. 51:10 And it will take a little time. 51:11 And you can lay that out on what like wax paper 51:13 or in a pan or just... 51:14 Yes, just even in a pan or on wax papers, it's perfect. 51:18 You can do that. Just pour it out. 51:20 Yes. Okay. 51:22 But this is almost done, it's coming together. 51:24 I want you to taste that ladoo and tell me how it tastes. 51:27 So this what it's like when it's done. 51:29 Yes. 51:31 Taste it. You try it. Take a bite of it. 51:36 That is really good. 51:39 See the cardamom gives it that nice flavor. 51:42 If you like coconut, this is really great. 51:46 And it's healthy, coconut means it's healthy fat. 51:51 And that cardamom... 51:52 I can't believe how little it takes 51:54 that spreads through that. 51:56 Yes. It's just... It has a nice spice. 51:59 It's infused through the whole entire dish, 52:02 but it tastes very good. 52:06 You like that? Oh, yes. 52:08 That was great. Wonderful. 52:11 This is almost done. 52:13 And then you have put like a little cashew. 52:16 Cashew just... Yes. 52:17 Just a little ta-da on top of it. 52:22 It's very nice. Yes. It tastes really good. 52:26 Yeah, the coconut is so good in that. 52:28 And I didn't add not too many ingredients, 52:31 you saw that. 52:32 No. 52:33 And this is all done. That is easy-peasy. 52:35 You just cool it. 52:36 Easy-peasy dessert. 52:38 So this recipe I think I just ate... 52:41 This recipe makes about how many? 52:44 About six or seven. Okay. 52:45 That size. 52:47 If you want smaller size you can do it. 52:49 And bigger size. 52:50 But it's not too rich, 52:51 but it's certainly sweet and a great dessert. 52:54 And it'll keep for three, four days. 52:57 You can make it... 52:58 So do we serve this with anything like on, 53:01 you know, I like ice cream, 53:02 but we don't say that, you know, I just... 53:04 Well, we're trying to be authentic Indian cuisine. 53:06 Oh, okay. I'm sorry. 53:08 I had to Americanize my... 53:11 You can. You can, but... 53:13 No, that's just really great by itself. 53:15 Wow, it's... Yeah. 53:16 Do you see how this is coming together 53:18 the water's almost, you know, just the moisture is not there. 53:22 It's all, it's absorbed. 53:24 And it just took us like five minutes or so. 53:26 Well, that is great. 53:28 What a great way to end the meal. 53:30 This has been a wonderful experience for me. 53:33 And here we have. 53:34 Let's just do a recap in fact of all of our dishes. 53:38 Oh, the dishes that we did. 53:39 Yeah, all the dishes that we did. 53:41 Yes. 53:42 You keep on stirring that in the meanwhile 53:43 I'll say that we had the quinoa... 53:46 Tell me the name I said I would say... 53:47 Quinoa kichidi. 53:49 Oh, that's right. That's right. 53:50 And then we have the dish with the lima beans. 53:52 Lima beans, and the red bell pepper, 53:54 and green bell pepper curry. 53:56 Curry. That's right. 53:58 Then we had the greens chard, and the cauliflower rice. 54:02 Cauliflower. Riced cauliflower. 54:03 Oh, so good. Good. 54:04 And then the dhal. 54:06 Dhal that's red lentils with the spinach 54:09 cooked along and it's just great flavor. 54:13 Oh, yeah, all of that have great flavor 54:14 my goodness, and then we ended with the coconut ladoo. 54:18 Yes. Ladoo, I love this. 54:20 Thank you some much. 54:21 The whole entire you have everything... 54:22 What a meal. 54:24 Yeah, you can eat the quinoa along with these other curries 54:27 mix it all up together and have it, 54:30 but you have a full balanced. 54:32 Yeah, this is a feast right here. 54:34 Yes. 54:35 My goodness if you get this much anyway 54:37 that it's just wonderful. 54:39 So for 10 years of cooking on 3ABN, 54:43 this is a great way to celebrate 54:45 a 10th anniversary right here in my opinion. 54:48 But... 54:49 It's always wonderful to come because all through the year 54:53 I sit and think about new recipes, 54:55 what should I come up with next to do 54:57 something exciting and the people will love 55:00 and my 3ABN viewers call and they really enjoy, 55:03 and they love the recipes. 55:05 And remind me again what that number is that they call? 55:08 (813) 325-5783. 55:12 That's wonderful that you are open yourself 55:14 to receive the calls. 55:15 And I do get a lot of calls. 55:17 People do call me and also they can go to my website. 55:20 It's SweetSoothingMusic.com. 55:23 We have music and also all the recipes, 55:26 they can watch any number of times and learn. 55:30 Right. Yes. 55:31 What a great combination, food and music. 55:33 This is certainly been a delight for me 55:35 to be a part of... 55:36 So I can't wait for another episode 55:38 of being able to enjoy all this. 55:41 So you go home 55:43 and you will create more recipes... 55:45 For next year. For next year. 55:46 And they do, but I really wanna thank 3ABN 55:49 for giving me this opportunity 55:51 where I can share delicious, simple, easy recipes. 55:57 Now you saw how simple they were. 55:59 I did not take that much time. 56:00 It just takes five minutes of... 56:03 But if we can take the time 56:05 to prepare our home-cooked meals, 56:08 I think, you know, 56:09 it will be really good for our health. 56:12 Instead of going out and eating, 56:13 that's what I encourage people. 56:16 And when I see and I tell them, cook your meals, cook that, 56:19 so that you'll have home-cooked, 56:21 and see how delicious they are. 56:23 So I think this is, wherever I go, 56:26 I love to encourage people to try home-cooked meals. 56:30 Well, thank you so very much, Padma, it's been a wonderful. 56:32 Thank you. 56:33 It was wonderful meeting you, Tim. 56:35 And I wanna thank you for hosting this. 56:37 It's been a pleasure. Wonderful. 56:38 You did a good job. Wonderful. Amazing. 56:41 It was just a wonderful experience for me. 56:44 Thank you. Just thank you. 56:45 Thank you. You're precious. 56:46 Thank you. |
Revised 2021-02-08