3ABN Today Cooking - “Authentic Indian Cuisine, part 1” with Padmaja Medidi (TDYC018023)

I want to spend my people on a span [Music] lord [Music] hila hard that as fan [Music] and they will end people [Music] hello and welcome to 3abn today cooking my name is Jason Bradley and I'm so excited to be with you today because I am getting ready to do what I do best and that is eat delicious meals and I don't even have to cook it our guest today is someone who is no stranger to 3abn her name is Padma de Medici but I'll call you Padma for sure correct yes namaste namaste and what does that mean that's greetings okay in Indian okay nice tell us a little bit about your background well I'm a registered nurse mm-hmm happily married my husband is a physician he is the medical director of Suncoast community health centers in January we have two children both are physicians they're married and they're out of the house so we do travel a lot and do a lot of mission work at least two to three mission trips every year Wow yeah year where some of the places that you've been we've been to Jamaica mm-hmm Trinidad Guyana India so we do travel quite a bit every year yes so we have fun doing that but first of all I really want to thank 3abn for giving me this opportunity to show these tasty nutritious vegan recipes yeah well praise the Lord yes you just can't have to use just a little bit of Indian spices and that will just enhance the taste of any food and carry that your meal can I tell you something yeah love Indian food Wow food is it's one of my favorites like my it's in my top well you're in for a special treat today nice what are we gonna be making today okay today the first dish is spinach rice okay let's take a look at those ingredients yes okay first we need 2 cups of uncooked basmati rice now you cook according to the instructions on the package one pack of fresh spinach one clove garlic 1 teaspoon cumin seeds 1 to 2 green chilies 1 tablespoon or Adal half a teaspoon mustard seeds five to ten curry leaves one to two tablespoons olive oil and juice 2 to 3 medium limes and salt to taste mmm hmm that sounds like it's going to be a really good recipe yes now first we have to blend the spinach okay fresh spinach as you can see I'm using only fresh over here fresh spinach and now you blend that with a little bit of the water along with garlic now this is this isn't the minced garlic out of a bottle this is like fresh garlic and then some cumin mm-hmm and this is the green chillies okay you just put a little water and blend it all together okay I have already blended that and this is the mixture oh nice so this is the consistency that it should take on yeah after you blend it okay it looks amazing that color yes and I'm telling you spinach rice is such a wonderful dish mm-hmm we are going to I'm telling you gonna love this and now I'm gonna put oil okay in the pan you're just gonna let the oil warm up a little bit and the first thing that I do put in the oil everybody should know if they wash my shows before is mustard seeds really much mustard seed do you see the mustard seeds this is Moscow yes now if we have faith like a mustard seed then that's exactly what they're talking about is this mustard that is tiny yes so now we are going to use the mustard seed first I will pour you just have to make sure the oil is really hot okay because they'll start sputtering okay now after the mustard seeds the cumin seeds okay and the order dal I've never heard of that before this is split peas but it's a different kind of piece we have several different kind of piece in India okay okay now well pour the or Adal you just have to make sure that's light brown and then I'm gonna add my curry leaves okay I'm getting the most flavors going yes now I'm gonna add the curry leaves see I haven't I haven't seen curry leaves before did you see them sputtering yes yes now we know it's hot should I be nervous no and now I'm gonna pour the mixture here the spinach mixture okay now we're gonna let this okay I'm gonna reduce the heat a little bit wow it's really that's really going smells yes remember now we have garlic in here mm-hmm green chilies in here and cumin so that's the smell that you're getting I love garlic too but you know hopefully I don't talk to anybody after I after I eat this now as as you can see for this particular dish I'm using basmati rice okay okay I have already cooked basmati rice we have to have it already cooked and ready for this recipe okay so I already have my basmati rice ready now this as this is cooking you know I just want to tell you a little bit about the spinach okay some of the nutritional properties yes okay now it has so many minerals and vitamins just loaded with vitamins for every part of your body okay so now when you cook the spinach actually it's more benefits then they say it has three times just half a cup of cooked spinach has three times more nutritional value than one cup of raw spinach unless you put it in a smoothie or blend it then the benefits are theirs okay much more than just raw spinach itself Wow did you know that no I didn't I I thought it was the other way around like I thought that if you had raw spinach it was more benefits than if you cook the spinach so that's something new for me yeah take that were you just a little bit no can you see this yes what we have to do is really when you're cooking the spinach that's already blended uh-huh you have to make sure that raw smell mm-hmm it's gone you you so you need to cook this for about five minutes okay okay yes about five minutes so you just need to keep stirring it make sure it doesn't get burnt but you need to get the raw smell well cooked and you can put it on low medium heat and let it cook if you put the lid and cook it it just cooks a little faster you know the spinach itself yes cooks a little faster you know what I mean but now we'll just can you see the little bit of oil coming up on the top because that that's telling that it's cooked okay you know when when you see the oil slowly coming up to the top then you know it's cooked that's correct and then now we add rice to this dish okay now we put the rice yes I'm gonna I'm gonna put okay if you can help and kind of stirring that for me okay now let me I'm gonna hold it this way this way all right let me do that got it all right I'm gonna add the rice nice I love basmati rice too yeah very flavorful very flavorful okay now if you can keep mixing the rice for me and now I'm going to reduce the heat okay really low and you just keep mixing the rice till all the spinach and the rice mix together uh-huh we need to add some salt to this well salt to taste absolutely nice and then as it keeps mixing I'm going to add some lime juice I'm telling you this is the best recipe for fussy kids that don't like spinach tell me some kids that love spinach do they know you just give them spinach and tell them to eat it will they eat it No so guess what for some kids that don't like to eat spinach this is the best way to cook they don't even know spinach is in there yeah you know I cooked the other day for my brothers kids and they looked at this no no no I don't want to eat it and it just tastes a little guess what can I have more can I have some more can I have some more and they just ate the whole plate I believe that sometimes when kids see green it's like they want to run from it yeah that was that way but I'm telling you the taste is amazing just a little bit of lime and these Indian spices just it just takes it to another level yeah it's it's really yes between here I am adding a little bit of the lime you just need to be careful and add lime and salt according to your taste you don't want it that salty you know you don't have to eat it but it looks good and it takes on it's such a nice color yes but you have to make sure that the spinach is really well well cooked you don't want the raw you don't want that raw smell okay and then you just kind of mix it very well with the rice and there you go we have spinach rice was that that no that wasn't that difficult it's gonna be even less difficult to eat yeah it looks amazing see that yes all done we have our spinach rice it's just a little prep work of blending it but but it cooks very fast spinach doesn't take very long to cook yes yes and it's very high nutritional value there's so many minerals it has in it it has potassium it has iron it has magnesium it has folate so there's so many vitamins also in spinach and I would recommend people to use spinach fresh okay Fred and they said actually if you do freeze it mm-hmm actually the nutrients diminish you know they are not as much nutrition okay as fresh spinach so I love to use fresh everything so here we go you want to taste a little absolutely I wish I would have grabbed a smaller spoon but you know what here I'll have to oh well I'll go with the big I'll take the big one and let's see here big whiner hmm hmm can you see all the line mm-hmm really come out flavor is rich what are we gonna be making next oh the next that goes with this mm-hmm is the red kidney bean curry we have 2 cups of dried red kidney beans one can coconut milk 2 to 3 tablespoons olive oil 1 tsp cumin seeds 3 to 4 bay leaves 2 medium onions finely chopped 1 to 3 teaspoons ginger-garlic paste 3 medium tomatoes pureed 1 to 2 teaspoons Madras curry powder quarter teaspoon turmeric powder 2 to 3 tablespoons cilantro salt to taste so how do we start this off okay first we put oil mm-hmm just gonna put some olive oil okay and let that heat up just a little bit but we'll pretend that's hot okay since we're pressed for time and there's our cumin seeds okay okay first we'll put the cumin seeds mm-hmm as they're sorry if you can keep stirring far over and then some bay leaves okay now do you see that nicely simmering yes and kind of mix the bay leaves a little bit in the oil now after that I will just put okay the onions onions nice I love onions too by the way onions and garlic and just really add to yeah add that flavor [Music] okay now we keep stirring just make sure the onions a light brown in color okay as you saute them mm-hm and we are not gonna wait till they turn light brown in color but the next step to this is we add some ginger-garlic paste okay okay yes garlic paste yes it's it's you just blend equal amounts of ginger and garlic with just a little bit of water in the blender okay okay and now you saute that ginger garlic you just need to get that raw smell on just for a minute or so you keep stirring it okay and then let me just put the put it down a little bit and that was amazing yeah and now I'm going to add the tomato paste I like to puree my own fresh tomato it almost looks like we're going into like a chili type oh yes this is a chili dish but guess what without any meat in it and it tastes amazing because of all the flavors now I added the tomato paste okay see that I just put a little bit more tomato paste for the amount of chili but we will let that cook actually four to three minutes you will let that cook I like to cook it rip the lid on okay you know that will help so that it'll cook faster the tomato will cook it just a little faster you don't want that raw smell okay you know so that's what you do and we'll just pretend now that's done because we don't have that much time yeah and this is the curry powder of course I'm using the curry powder from where I got it it's from India and it has excellent flavors in it can I smell it yes be careful though yeah that's good very powerful it has cayenne pepper coriander powder cumin powder these are all high nutritional values really great health benefits also in these seeds the fenugreek seeds and turmeric nice and here is the tumeric okay I'm gonna add some tumeric to that okay I know that has great health benefits as well yes it surely does now see we just have to let that cook a little bit I'm gonna enjoy some heat it's colorful a little bit now the tomato is not going to be that gravy like if you need to let it cook down okay do you understand we're just not going to do that now yes but I'm just letting you know that you need to cook that down it's going to take two to three minutes okay or even five minutes depending on you know how high you have it so after the tomato is done now we'll pretend that it's nice now this is I already cooked the red kidney bean okay okay this is cooked kidney beans I soaked it overnight okay this is fresh it's not from the can mm-hmm okay so it is best freshest best like sucked it over and a folder placeholder told look at that teamwork yes thank you here well and now when I was cooking the red kidney beans mm-hmm you know the water that comes up yeah I actually kept that water this way yes look at that Wow so now you use that watering he had just extra flavor yes it surely does okay so now I'm going to just add all that in here we're gonna let that cook and I'm going to add a little salt okay [Applause] that's gonna be amazing I can't wait to taste it now this is truly a fiber all-star you know how much protein there is how much just one cup of has 15 grams of protein 15 grams 15 15 grams of protein very high in protein Wow this is one of the best foods for diabetics you know when they just eat this you don't need any meat or anything this is high in fiber high in protein it just provides so many nutrients and vitamins in just one cup of let's see what's happening here okay see there's so many great things if we change our diets if we eat a certain way yes we can it prevents also the blood sugar from rising too rapidly okay so this is a great meal for diabetics you know it still stabilizes your Sugar's mm-hmm and keeps you and while you know you it gives you the energy mm-hmm and really really great for the diabetics nice now we'll just pretend that this is cooking just for three to four minutes you cook the beans okay with that water in it and then you add the coconut milk yes yes yes okay now we can see that simmering but we if they can look at the directions here that I gave and follow the directions it'll be perfect okay yes those directions will be posted yeah online on the 3abn website WWE ABN TV and they'll be able to go there and check those directions yeah you can put all the coconut milk in it mm-hmm make sure there's enough salt I'm gonna put just a little bit more salt okay and now you really need to cook this down a lot like it will on just simmer it on slow fire okay when you when they cook the beans they have to be really soft okay they cannot be hard so that will make the dish very very tasty can you see the massive flavors that we went into this dish I can I can see it I can smell it now I want to taste it what do we have I'm getting agar this is the salon okay that's the last thing we usually add is the cilantro huh okay you put it in there and let it simmer and let it cook that's all but so many flavors that went into this dish the curry powder the ginger garlic paste the cumin the bay leaves and the onions just all that rich massive flavors together and it's just taste out of this one I guess what I'm hiding a little flavor down here grab here that's the one that's already done that's right so let me get some of that flavor mmm can you taste the coconut milk mm-hmm nice creamy consistency yes very flavor the coconut milk really really really gave such flavor to that you know even without the coconut milk yeah we've got some more delicious recipes to make what's what's next okay our next recipe is those set for this you will need 1 cup of unhulled whole mung beans 2 and a half cups of water 1 to 2 green chilies that's optional 1/2 an inch of ginger 1/2 a tsp cumin seeds 2 teaspoons oil and salt to taste Wow those ingredients sound great everything you've been making so far has been very flavorful well this is quite a different recipe last time when I showed it was a different recipe i showed mung beans okay I don't know I'm sure a lot of them remember these are highly nutritious nutritious and these mung beans are just I'm gonna show you the ones we need to soak this overnight and this is how they become Wow okay yes and this is how they become now I'm gonna make a batter with this and that's what we're going to call it a dosa it's like a crepe okay let's see if our viewers at home can see see the difference see they see the growth in these beans and hopefully I don't spill any of them out all right so what is our first step okay over here now I'm gonna show how we're going to make the batter okay all we have to do is I have the directions so in one cup that we soaked we add this into the blender along with a piece of ginger okay and some green chilies which are optional you don't have to I took the seeds out so you can just put as much as you want and if you don't want it you don't have to add it just the ginger added flavor I'd like to add just the ginger and the cumin seeds will really enhance the taste a lot and you put a little salt to taste now this I already did blend it and this is how it looks this is the batter did you see oh yeah so that's the consistency that it should take blended yes this is the consistency should be able to pour nice okay and now I'm going to make the dosa or crepe okay okay put it on fire we just need to get it off I don't want it too hot so I'm just gonna pour and you just spread it around mmm-hmm just like that when you first started it kind of reminded me of a pancake a little bit yes kind of like a pancake but it's not sweet this is savory it uh has ginger mm-hmm it's better for you than a tortilla yes because what does sortir have in it white flour MA yes this is just the beans and look at this I'm just putting a little bit oil on the side okay just around it okay that's how the edges don't stick yeah so they just don't stick and it'll nicely and just put just sprinkle a few drops in the middle there okay but we just need it to go on the side nice and now this won't take very long and we usually eat this for breakfast yeah what are some things that you put on it like for breakfast we usually use it with chutney okay okay I'm gonna show how to make a chutney mm-hmm and then you get to eat the dosa but then you get to eat it with the chutney too I like that idea yes so it's really really good this move beans are really high in protein it has 14 grams of protein just one cup has 14 grams of protein hour and 15 grams of fiber in it Wow and these moon beans are really really good for your digestion but you you usually don't have that much abdominal gas from eating these beans but the other beans might cause gas well that's a blessing that that this doesn't do that yes so it's really great and we are adding so much nutritional you know you can see the taste and you're not using like you know like a tortilla or you can use it you know like a pancake and you're not adding any sweet this is just enough spices yes to make it taste if you want you can add vegetables and roll it up like a burrito nice yeah no there are many options many options that you can do it you just have to be creative and do this so you see just I'm just waiting for it to just cook a little bit longer okay because or else I won't be able to take it and then we flip it to the other side okay so that part cooks okay you just make sure that both sides are evenly cooked and then you dip it with and some people eat it with salsa if you don't have a chutney you don't have to worry about it yeah then just put some salsa on there yes yes okay you see that yeah I can tell you've done this before oh yeah I make this I made this for my children and I'm telling you they loved it yes and it's very nutritious there you can know that's gonna be amazing so now you take it Wow there and then you let that cook so how how long do you let it cook on each side approximately you it depends on the flame okay if it's on a medium flame maybe like two minutes mm-hmm you know you just have to see when you're able to flip it then you know it's cooked on that side okay so you just let it sit there for a minute or two and then you know that it's it's done okay so you need to have your plate ready you know I come prepared here we go this is just you would love it my kids loved it and you're gonna love it I'm just gonna check one second one yeah just one second just to make sure you can flip it a couple of times depending okay all right and I'm not gonna eat the whole thing right now because I do want to eat it with the chutney and it's probably hot let's see let me tear a piece off here I get a little bigger piece there is it too hot it's hot but I'm gonna eat it that's very good very good perfect flavors right isn't it just the right amount of spice yes and everything very flavorful what do we have next okay next we're going to make red bell pepper chutney mmm and that's what goes with that nice and what goes in that okay we need two chopped red bell peppers two tomatoes that are sliced 1 teaspoon cumin seeds 1 garlic clove 1 to 2 green chilies cut in half lengthwise 1/2 a cup of cilantro 1 to 2 tablespoons olive oil 1/2 to 1 teaspoon tamarin and that's optional and for the seasoning which is the second step we need 2 teaspoons oil quarter teaspoon mustard seeds quarter teaspoon cumin seeds 1 TSP or add dal and 4 to 5 curry leaves so what's the first step in this process okay first we have to put some oil okay a little oil in there when the oil is hot mm-hmm that flame yes yes it is when the oil is hot we add cumin seeds okay do you want to keep stirred up salutely cumin seems to add a lot of flavor to a lot of the dishes yes and now we are making red bell pepper chutney so for the red bell pepper chutney we add the cumin seeds as that sauteing this is green chilies again okay okay so you can add as much as you want and this is the one that's going to give just a little bit heat to the chutney so if you want to reduce the green chilies you can and you can take the seeds out too uh-huh now as you see that's done I'm gonna add the red bell pepper okay now we're talking yes now we just keep stirring and usually if you want this to finish you need to put the lid on there now usually we have to let this cook just for about two or three minutes and huh you shouldn't overcook the bell peppers okay but they should be cooked in a little bit now once it's cooked we'll just pretend it's cooked for two to three minutes okay and now we'll add the tomatoes mm-hmm give it a nice stir mhm this is so high and rich in antioxidants so red bell pepper says vitamin A vitamin C I love the combination of the red and ring yeah now this is amazing yes we we just need to let that cook okay now once that's cooked this is in South India we make chutneys a lot okay you know because this goes with the dough say that you ate yes yes I saved a little bit of that because I do want to I want to drive it yes and we do this chutneys with a variety of vegetables mhm a lot of vegetables are used for the check knees so this is just one kind of that I'm making for this particular one but you can use this recipe and make with any vegetables and make it with eggplants they're like a mango chutney yes there is a mango chutney also that they do that you can make okay see that it's almost cooking now we have to blend this okay and then I will show you the second step after blending but we have to blend that with some garlic okay okay we've got our blender here just for a few more minutes I'm just waiting to see if this can cook a little bit longer okay I'll set this over here for the time being now this has vitamin A it has lutein which is good for the eyes so it protects from cataracts and macular degeneration of your eyes yes and it has a lot of vitamin C it's good for the skin I eat a lot okay yeah my skin is good so I eat a lot of this now you just take it out okay just have to now are you ready for the blender yes okay now usually we just let it cool a little bit mm-hmm so we don't want to know maybe if you can hold yeah yes hold it together for me out okay let's see how we can do that's night oops yeah sometimes it's hard to get it all in the blender but we're gonna make it work there you go perfect all right here is a little piece of garlic we have to put pressure and a little bit salt okay and this is the tamarin that's the tamarind yes okay did you ever see the tamron oh wow I just soaked it in water yeah I've never seen that before yes and now you can blend it for me okay and you know we want to get it to a nice smooth yeah this is that very smooth go okay let's see let's bring this over just a little bit they are all right here we go yep [Applause] [Applause] more gonna be a little more than that or the great job all right and now where do we want okay just wait not yet okay now this is step two mm-hmm for the chutney we're gonna season the chutney I have the pan here I'm gonna put some oil when the oil is hot what ingredient do I put first that mustard seeds right but when it's hot okay and then the cumin seeds okay and then the other dog so it really adds that extra flavor to the base of your dish the curry leaves I turned this off and now we can add that lovely spices get you yes I'm sorry yes oh right in there it's all done okay all right there you go where is your dosa oh I've got it right here right here and ready for some chutney there you go nice we have it all done now actually we cook it for a little longer so it won't be this it will be just a little thicker okay okay so I'll just put it there you yes you can dip it and eat it so I want you to try it all right with you yep see them this is massive flavor here that's so flavorful and the combination of the chutney with the with the dosa yeah you can't eat this in myself you know you have to eat a bit something that's absolutely amazing yes so then we what did we have over here what is oh we're supposed to put the cilantro in there and blend it cilantro grows in the blending blending yes but there you go very good yes now what's our next recipe our next recipe is sautéed cabbage and carrots with coconut okay and what's in that for that we need half medium head cabbage cut thinly or graded to medium size carrots grated half a teaspoon mustard seeds 1/2 a teaspoon cumin seeds 1 teaspoon urad dhal 1 to 2 red chillies cut in half you can substitute that with red pepper flakes and 1 to 2 green chilies chopped quarter cup grated coconut 1 clove garlic crushed 5 to 10 curry leaves 1 to 2 tablespoons of olive oil and salt to taste so how do we start this dish well the same way we're gonna put oil okay now we'll pretend the oil is hot you already know the next step tell me what goes there mustard seeds exactly now you're a pro oh you know it trying to get there and then we'll do the cumin seeds and these are the dry ingredients so we just let that sorry just for a little bit and you will see the mustard seed sputtering mm-hmm and then you add green chillies actually a while ago you can add the red chili I didn't break this if you break it it's very hot I'm just leaving it there as a whole okay you can put the red chilies just let's saute that in the oil a little bit we put the curry leaves okay everybody loves the curry leaves they're from my backyard yes and here is the garlic okay I love garlic and I love the fact that you use fresh ingredients not processed yes nothing I don't like can dredge now so now see that sputtering yes we're adding the cabbage cabbage okay and then you nicely mix all the ingredients together okay now cabbage is a cruciferous vegetable it's like kale and cauliflower these are all cruciferous vegetables I'm telling you these are notorious for beneficial nutrients excellent nutrients in cabbage my mom loves cabbage there you go now we will normally let this cook but I'll add the cabbage too I mean sorry the character this is grated carrot we'll mix all of it I don't give it a nice color yes now we can add a little salt water carrots before Oh beta-carotene yeah they're for your eyes and yes for your vision yes but half a cup okay just half a cup of cooked cabbage is only 20 calories oh wow yes and very high I mean 80 more than 80 gram micro grams of potassium vitamin Kate hasn't it sorry vitamin K okay okay now you stir all these we put the salt in it and we have sorry we have to let that cook okay for a little bit you don't overcook the cabbage but you have to just let it cook and you can see the you know when it's starting maybe level 5 minutes or 10 minutes mm-hmm not to overcook you know cabbage is really nice you that nice crisp a little crispy yeah if it's too overcooked it's just soggy sorry yeah it won't it won't be good so once we let this cook for a little bit then guess what we add finally what do we add oh is it coconut this is grated coconut okay it's frozen we have it in the indian store look you can use if there's coconut powder now it is available you know so you just use grated coconut or maybe little coconut powder also you can sprinkle on it but there's greater not sweetened okay I'm sweet and this is I'm sorry you have to look for that but if it's sweet and it will just ruin the day throw off that flavor yeah you know but cabbage is so easy to cook okay but it's exceptionally flavorful I'm adding a lot of flavor you see that yeah you can see the mustard seeds just this tiny little bit it enhances the taste so much for any vegetable mm-hmm that's why Indian cooking you know the tasty that's that's that's you know we just don't boil and eat yeah taste taste and making sure it's just right yeah absolutely now we will pretend that this has been cooked for about five to ten minutes okay depending on what you know you like on medium heat or don't put it on too high and make sure you put enough salt and now I'm gonna add the grated coat is the last step after you add the grated coconut you just leave it in for about three to four minutes okay and let that cook with the grated coconut nice very colorful yes red have the orange have the green and now I added the carrots to the cabbage carrots have the beta-carotene it's good for your skin keeps you from not aging and I eat a lot of carrots every day okay yes because I don't want to age that fast I do and of course coconut coconut also has very healthy fats and it has great nutritional value now there's into coconut a lot so this is it now I want you to tell me the taste okay no I have something that you have prepared yes and I am gonna grab that now and check out the flavor let's see nice healthy delicious hmm do you see how that's been transformed into hmmm that coconut the cabbage and the carrot in combination with the Indian spices just the right amount of spice to it really gives it a different flavor like it's not just like it's not like boring old cabbage this is like jazzed up delicious cabbage that's good yep what will we be making next we will be making vegan dry fruit and not ladoos for that we will need one and a half cups of pitted dates a half a cup of walnuts and a half a cup of cashews quarter teaspoon or pinch of cardamom powder oh wow so how do we get started with this recipe okay I already have dates here okay they're pitted dates so we chopped them okay we're just gonna put this in our food processor okay a little sticky there here I got a spoon that can help with that there you go Oh actually first we'll do the nuts okay first before we do the dates we have to do the nuts and just give them a little so that they can write okay let's put this first these things always mess me up like trying to get it get it going so we just pulse the nuts a little bit okay and now I'm going to add the dates okay dates in there this is excellent I'm telling you as dates have mass or health benefits it's gonna add the sweetness to it - yes alright and just a little cardamom powder okay now that takes it to a new different level really I'm telling you okay I'm just going to turn it on just a little bit that's all I just want to make sure look at that okay and now if you just take it out and I'm going to put it in a bowl okay okay my hands are just I'm washing my hands yeah I'm just washing my hands and with your hand you just have to kind of mix the nuts and the dates together mm-hmm okay and then look at this you just make a nice round circle just like that oh wow did you see that yeah so you just make a little round see you can just put it on the bottom off your hand and just roll it up and there is a nice round circle now when did you start making these Wow I always always always make these because these are just highly nutritious you have your nuts if you don't want to use all my mean cashews and walnuts is what I have I'm allergic to almonds you can use almonds or if you can use sesame seeds you can use sunflower seeds okay you can use any seeds in here just the recipe that I gave you can just put whatever amount according to the recipe you want to substitute and not put you know cashews you can put whatever but just 1/2 a cup for one and a half cup of dates okay okay and then I want you to try it and see see how easy that was I've got one down here I always try and keep a nice and delicious snack over here let's see here and just tell me how it tastes hmm all-natural all-natural the dates of natural sugars it's lying sugars but it's natural you know it keeps you really full and you know keep your hunger when you're hungry you just eat one date yes you're pacified but this has nuts in it so that's your nutrition uh-huh because all the seeds that I added if you put sunflower seeds or that's good for your brain frontal lobe function increases your circulation to the frontal lobe this is excellent excellent health benefits this is all-natural I didn't add anything but just dates and nuts nice and that's very flavorful and then it's got the it's got the crunch the nice texture in there but then it's got the sweet four and cardamom that I added was just a quarter teaspoon but can you see that just gives it as such a wonderful flavor I'm telling you the flavor just explodes in your mouth yes sometimes just a quarter teaspoon sometimes less is best this is excellent flavor oh yeah I love about it absolutely absolutely how do people now like when when people want to get in touch with you because you do cooking classes yes yes how do they get in touch with you what number can they call what's your email address yeah well they can actually go to my website which is sweet soothing music they can go to my website is there or they can my email Padma madidi at gmail.com they can email me you know my phone number is eight one three three two five five seven eight three they can call me I can answer all their questions I know a lot of people called me and they have lots of questions but they can contact me anybody nice nice well I've definitely enjoyed everything that we've had thus far tell us a little bit about the dishes that you've made today and the nutritional benefits now first actually we did we did spinach okay do you know that the spinach spinach rice which I told you if nobody wants the kids don't wanna eat spinach this is an excellent way to prepare spinach just look at the directions and see how you can make the spinach and you know spinach is high in iron magnesium folate it has so many nutritional values in it and next we made the red kidney bean curry right here with the coconut in it that's such a flavor a massive flavors when you put coconut little bit of coconut milk in it okay so that's really an excellent dish high very high in protein and fiber too right yeah high fiber and protein also and the next one is that the set or the crap you can just eat it like a tortilla you you know you knew burritos you can put vegetables in there and eat it or you can eat it with the chutney which is the red bell pepper chutney that I made now you tasted that it hasty was amazing it's so flavorful so delicious and just the right amount of spice exactly but we don't eat chutney by itself is it's always you eat it with rice or you eat it with Doce or you eat it with something yeah it just complements whatever dish that you're eating it with mm-hmm so you usually this with those say but you don't just eat it by itself I think I almost want to grab the ball and get a slow Wow and the next dish is cabbage coconut and also carrots that we have grated carrot in there now that's an excellent dish that's so beneficial with so many health nutrients as you can see I have used all natural I didn't use any canned product even my tomatoes I pureed them I didn't use it from the can why don't you I can stuff why don't you like because they they add chemicals huh and there's so many chemicals but there's a difference when you eat fresh okay there is a significant difference in taste and we Indians are up for taste yes we just want everything really really with enhance States yes so we will do anything to enhance the taste and just these little spices take it to another level yeah because I noticed in some of the recipes like you would only put like a quarter teaspoon for example or something and it really like added that extra flavor yes and you can you can just boil cabbage and eat it mm-hmm but if you just put a little mustard and the cumin seeds it will be really really give you great taste and if somebody don't have this with them if you don't have mustard seeds it's okay you can just use the cumin seeds for another no with the cabbage that that I like that you did is you didn't allow it to reach a place where it got soggy yes like it was over yes yes we don't over cook cabbage and even the carrots that's very nice a little crunch to it and it tastes really good just with a little grated coconut yeah and if you don't have coconut it's okay you don't have to use it but if you have it you can use it too and I just want to let people know that if you don't have certain spices whatever you have you use it it'll still taste better you just follow my directions yes yes okay and the last but not least you have the dates and we made the dry food lot do we call it but it's sweet but it's natural sweet and you see how easy it was to just form you know around ball there and it just delicious the justice tad bit of cardamom powder nice yes and that sweetness yes was just enhances the flavor so much have you always loved to cook yes I really enjoy cooking and feeding people there's always guests in my house I feed everybody that comes to my house they never go without eating I bet your kids love to come home though oh yes mommy's cooking they bring all their friends and a lot of people are welcome to my house yes yeah I love I I cook but I love to eat more than I like to cook so I'm trying to find that balance well you're welcome to come to my home anytime thank you thank you thank you so much for coming and sharing these amazing dishes with me and with our viewers as well and I know that they can access some of these recipes online yes at ww3 ABN TV and when they try these at home they're gonna realize that it's not overly complicated to make a lot of these dishes are are simple once you have it prepped and you have the ingredients mix this add that flavor and you're good to go you just have to Aslam when you when you want to make something fresh you have to plan absolutely thank you so much surely pleasure is all mine I enjoyed it was a delight to be here yes thank and thank you make sure that you join us next time on 3abn today cooking [Music] you [Music]

Channel: Three Angels Broadcasting Network (3ABN)

Views: 8,965

Rating: 4.8290596 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, Padmaja Medidi, Vegan, Indian Cuisine, Healthy Recipes, Vegan Cooking

Id: fG_lS0cxk8E

Length: 58min 30sec (3510 seconds)

Published: Wed May 16 2018