3ABN Today: Indian Cooking with Padmaja Medidi

hello friends and welcome to another 3abn today cooking program my name is Jill Morricone and as you know it's Wednesday and Wednesday we get to I get to sample and you guys get to watch and get to learn how to make all these different recipes and today we're going to learn some special recipes from an authentic Indian cook her name is now I practiced this before the program I'm hoping I get this right pad Majah madidi beautiful you did a great ride the Lord baby we got that but I told her I would call her by her nickname which is much easier Padma um so if you hear me call her that doing the program that's what we're gonna call her but why don't you tell us you were here once before I know um and did a cooking program with a Mitch of Sisters and then we asked you to come back and I the first time I met Padma was in General Conference 2010 this past summer yeah I'm there in Atlanta she came by the 3-band booth and we got to meet there but why didn't you tell us a little bit about your background and your family yes um my husband is a physician he's a family practitioner he's a medical director for Suncoast community health centers he's working there and we have two lovely children God blessed us with my daughter he's a resident physician she's doing her first year resident at University of Tennessee in Memphis and what does she want to go into founder practice just like you've been there she's already in founded like this the first year residency that she's doing okay and my son is in third year of medical school at University of South Florida oh and does he know he wants to go into yet yes eternal Meadows internal medicine he already knows what he's going to work God's been wonderful he just blessed us and I just want to share my talents of cooking I did some cooking classes at church I go to Tampa first in order for Lord yeah okay and I was there teaching them how to make Indian dishes so everybody loved it and they always wanted to experiment and you know just try a different country cooking so it I just love to share and Here I am I'm just delighted to be here we're we're delighted to have you here at 3abn and I stand that when Padma makes dishes for her church there now she wouldn't tell you this but when she makes dishes for her church there at the Tampa first church in Florida that all the food is gone and it's the first to go there at potluck because the foods so delicious and yummy and today we get to learn how to make that Indian cuisine yes I'm excited about it yes I really I just want to share all these recipes I've made them just simplified them so it's very easy to prepare they're not very complicated very simple simple that's very simple so you'll be able to easily follow and do all yes praise our Lord let's look first before we make our first recipe let's look at the the food that we're making what's the first recipe we're making China China which is it's a sauteed chickpeas begin Indian we call it chana but in the American stores you can get the chickpea see yes charlie it looks good I can't wait to try it and I cannot pronounce what's the next one called next one is khichdi khichdi khichdi is just rice and lentils mmm it's just highs and lentils but we in Indian we call it koechli so I just put the name of it there very nice and then we're making curry yes next lamb is eggplant and lima bean curry that just goes with the rice so well yes oh when I think of Indian food I think of rice and curry so the thing yes yes and then we're having some vegetables of spinach sauce yeah spinach sautee is just very simple but just adding a little Indian spice just enhances yes absolutely and saute what is my sea asparagus I mean I made it I didn't want it to be very spicy but I know you just boiling it so what I just wanted to add a little bit spicy nice and then we have to end with dessert and this is Indian dessert yes it's called la vaque sorry it's traditional Indian dessert but I'm gonna make that with cream fruit and show you it very easy way to so normally it would be made with the heavy creams and stuff no normally it would be made with Sugie Sugie is found in the Indian store only and I wanted to find something that'll be available in just regular supermarket yeah so it cream of wheat I tried it with taste war name of wheat interesting I never you know you think cream and wheat is traditional American but here we can yes yes very nice well let's read the first recipe for the China for that we need two cans of chickpeas one to two red chilies 1 teaspoon urad dal is a correct order dumb okay thank you 1/2 TSP mustard seeds two to three curry leaves 1 tbsp oil salt to taste and these are optional you can add 1 to 2 tomatoes chopped 1 medium onion chopped 2 to 3 tablespoons fresh lime juice and 1 tbsp cilantro which is chopped okay first we're gonna get our oil on is that yes yes okay we can turn to the last sugar here we go we just put the oil in here so that's important you want your oil good and hot fur yes so we'll just let the oil simmer and then just let me explain to you a little bit about the chickpeas we just got the chickpeas from the can this is just can't we just rinsed it off because I just didn't want anything from the can rinse it in the water thoroughly just put it in the colander and rinse it rinse it and we have it ready here 2 cans of chickpeas and chicken these are good in certain things aren't aren't they good you were telling me - yes chicken is a great for vegetarians that's an excellent source just 1/2 a cup of chickpeas will have 17 grams of dietary fiber and about 19 grams of protein in just half a cup and they say there's really a positive relation between chickpeas and weight management because when you eat chickpeas it just leaves you feeling full that makes sense uh-huh and just eliminates the sense of hunger so you don't need to feel like you keep eating yeah you said it was low in calories correct yes and like a half not a half cup of cup of chickpeas is like 250 calories yes so it's excellent you know not for weight management and it's a great source of protein in just all these benefits just from chickpeas alone and with this with these little spices here it'll just enhance the taste of it that's right that's all I'm trying to do is just enhanced taste a little bit here now we have the oil now with that hot to put it in yes okay do you want the fire up some more is that good we'll just find out right away okay it's it's weaker you can see that simmering I can now what do we just put in here this these are the mustard seeds we use whole mustard seeds and I put this as the cumin seeds oh and this is the ordered the dal oh it's good a doll those are the pea and these are the red chillies I just kept white I just kept one bowl see I just break it into half and I just put that in there and we have it ready here yes and I'll keep stirring it this is a very simple easy recipe it's used like a snack we just snack you know it's just not a main course it's just as job either the channel yes yeah and I'll just throw in there yeah and I just turn this off yeah turn it off actually we don't need it because it's almost done okay because there's popping that oil is hot you can do that and we'll just throw the China in here and just a little falta - oh it's not good I can smell those okay can you smell the currently so how are you yes you can each channel just like this without doing any of it it's fine but if you put in all these spices it just enhances the taste a little bit and that's what we like to do in India we just spice everything you just like things a little spicy I didn't put anything in here spicy except these red chillies yes do you see that so that that's enough chili but it's a very mild anybody can do it it just took us a minute it did that was either really fast and you have your snack ready and I'll just show you now yes now can I ask you first can you tell me this would be our traditional herbs and spices that you would put in for all your Indian dishes I guess we'll learn as we go on but okay so you need for this any of the ridge - mustard seed cumin now use the cumin seeds and yeah we don't use the powder oh my is the powder so they were saying certain dishes you use powder and certain you use seeds as a whole and so most of the vegetable when you stir-fry use the seeds we don't use powder okay so but but you know as you're eating you can tell it it's just a very nice flavor it has it was half in your mouth then I would imagine the flavor the flavor is to use the seeds very rich flavor really mild it's not hot no it's not hot only the red chilies and if you prefer not to if you want it more spicier add a couple of more chilies and if you wanted mine just put one or just don't put any at all it depends however you want to you can prepare this according to your taste so that's why I left it one chili - Chili's or if you don't like it you don't have to pack a Chili's it all and now this same one I can show you if we can you use the same dish yes here we just put this in here okay and if you wanted I you can also I simplified as I told you I simplified this recipe yes when this chickpeas cool you just let it cool a little bit and I'll show you you just add the tomatoes ah now this is a very just making it even much more healthier yeah you know these are fresh tomatoes and it gives you color oh yeah fresh tomatoes and we have onions and lime juice and cilantro and we already put in the the curry leaves in here I just wanted to show you the curry leaves this is from my heart I brought this from my home I just took a you know from there I just took a little stem off of there and Lorna yes and I just wanted to show how beautiful you know it looks and if you can just take them and just smell it just smell it yes it smells very very nice aroma yeah and that's what you smelt as soon as you see as soon as I sauteed it I did yeah you can with the heat hits it then yeah that's that's the curry leaves and we use it in all our dishes yes yeah the curry leaves is used in most of the dishes and I like this pod room because you know sometimes when you're using the fresh herbs we can say well that's expensive I'm not sure I can afford that but the perfect thing is you can grow it yeah and if you don't have a big yard I've seen people grow herbs in their own house you know you have your little pots they're in a sunny window and you can grow them and it's inexpensive and yet you have those fresh herbs and it really helps your your cooking taste better yes absolutely we use everything fresh do you see my tomatoes and onions and I just wanted to tell you one more thing if you want your chickpeas not from the can you can also use the dried chickpeas you just assault them overnight and then you boil them just before you you prepare this make sure they're well cooked yes and you just use it just like this you just take two cups of it and follow the same recipe you know some people don't like to use the canned foods and right but this is quickly if you want to prepare you can also use hurry yeah because I'm thinking how fast was this all we did is throw in the spices and just basically shut the fire off and I mean it was really fast and just imagine how many how much protein and calories and fiber and everything you're getting from just the chickpeas daddy needs now or not yes okay I just wanted to show you this is you could also optional you can use this but just the chickpeas alone you can store it but if you add all this you can't store it in the fridge just to eat it right away it's okay you know I would not recommend this tour and but you can just put this and just mix this all up with the onions mm-hmm give you a nice zip there yes but the cilantro I love cilantro that was cilantro considered Indian as well okay you use it in every dish as a larger entre cilantro is in every dish and you just take the lime juice and you just put it around nice and mix it beautifully yes and there you have your dish but the tomatoes fresh oh yeah onions I have to taste lime juice I have to see how it tastes let me grab some here mmm can you smell the line fresh lime hmm that is very very tasty mmm I can taste especially I can taste the curry leaves oh that was good that tastes really good the flavor I can get the lime and it wasn't spicy and I thought maybe cuz I don't like a whole lot of spice but it's not spicy to me at all I really toned it down thank you and we have one that's all finished we want to show you this one you already made and yes it looks beautiful very nice and I can see your red chilies on the top yeah let's go to our next recipe you want to read our next recipe for us absolutely this is called khichdi khichdi is nothing but rice with lentils 2 cups of basmati rice one cup of Masuda doll or moong dal 4 cups of water 1/4 cup quarter cup of oil for clothes 3 cardamoms one cinnamon stick 1 medium sized onion chopped 1 to 2 green chilies chopped 1/2 a teaspoon turmeric 2 tablespoon cilantro chopped salt to taste 3 to 4 curry leaves 1 tbsp of ginger-garlic paste and optional you can use one to two cups of mixed vegetables okay so this is a staple you eat a lot of rice in South India your timing yes actually rice and lentils is the staple food in South India yes and and the lentils virtually no fat mmm but they're very high in protein proteins I think there's 250 this is 250 for chickpeas this is 230 calories for just the lentils yeah before I'm sorry before you tell me the rest let's put our oil in and we'll get it warming first we'll actually turn this on okay this one is this and then I do want to here I think this one's gonna find out yeah sorry first we just need to put the ah lentils this is called masoor dal I just wanted to show you this this is moong dal you're not going to use moong dal either this or that you can use either moong dal or Masuda but today we're going to make it with the Masood okay okay I just wanted to show you that so now we just will just fry this a little bit Oh without the oil without the oil first this is just just just the dal in itself and we'll just let me see yeah is it done okay very good okay and I'm sorry you were telling me about the lentils it was low in calories with high in very high in protein good very good source of protein and it's also an excellent source of B vitamins oh I didn't know that yeah okay so you just need to keep stirring because we don't want this too we don't want this to burn no and you can see this red it's red in color and as it's getting hot it'll turn yellow oh it's a nanny yeah okay you can see that but we just need to just either fry it without the oil first I've never cooked with that so that type of lentil actually this is available in the natural food store I saw lady purchasing this I didn't know I thought this was just available in the Indian store right but I saw you go to the natural food store and you have Wow yeah okay so for our friends at home you can always go there and pick it up as well yeah or an international like here in Southern Illinois we have an international market too you can get that you can go to any national food store and this is available and the moon-god said yes all right so do you keep turning yellow you can see chocolate darling yes is starting to turn yellow light you just need to fry it it'll just give a nice taste to it when you just fry it a little bit does it make it more nutty or not tasting taste you yes okay it does make it good make it make it yeah and I wanted to mention to our friends at home too if I know some of you call in or you write in or we talk to you and you say I can't write down those recipes fast enough I can't get that but you can always go to our website WWE a bientot RG we have a recipe link you just click on that and we'll have the recipes up for this program or the other today programs as well or if you don't have access to the Internet give us a call and we're always happy to send them out to you so we'll do that free if you can turn this on John will yes put some oil okay and we'll be ready to start is it starting to turn more yellow can you smell oh yeah you smell that it smells really good yeah how much you want you will just put a little more yeah cuz we have rice just a little bit more let go okay okay I can really smell ya you can turn this off okay we're done with it yes yes this is this is the one yeah yeah you can turn this on we don't want to burn them we do not that's right and you can see some of them turning I can yeah so we don't want them to turn that Brown we just wanted to just light it definitely changed in color yeah it still has a reddish hue but it's more a red yellow yeah yeah it lightened to I think you see little yellow light yellow uh-huh I can take that now this is ready we can just put clothes yes I like cloves cardamom now we're using the whole seeds here yes this is the whole things we gonna put it in the rice this is just one cinnamon stick you can just break it okay put it and we let that saute is that I paint up yeah a little bit more okay can you put it a little higher yeah we'll see if we can get higher that's as high as it goes okay yeah sorry take oh it's just start and it'll take just a minute then I'll start to bubble and they'll be all ready we can put the onions so we're not using this one's a little sweeter then because we have the cloves and the cinnamon and stuff we're not using this the mustard seed enough the other stuff we used in the first recipe it's not sweeter it's not sweet okay well cooter that's me that's a different believer just a different way we can put some green chilies remember we use red chilies in the other recipe now we were using green yes is there a difference in the chilies just just the flavor so for certain vegetable we just use red and for this particular one we use we don't use red chili okay have you try you just let this light brown cut the onion and you just put in some curry leaves those were good I like that and the China the curry leaves were really just put a little oil here we're gonna fry the rice in here okay and I like to just close it just for like a minute or so so that the onions will be cooked yes well just properly just for a minute or so we just close it and let it cook it's better with the lid so it'll cook much better and faster just evenly you don't use all that steam you know and it keeps it in there yeah yes we'll just let it cook further and then next we're going to add ginger and garlic this is a ginger and garlic paste that I did at home you just took take equal amount of ginger and garlic you just peel the skin off the garlic I mean ginger and garlic and you equal amount and you just put it in the blender just blend it with some water and there you have the pace that's all you do equal parts yes just equal port and if you don't have ginger it's just not available and you know it takes time to do that it's all fresh yes all fresh I don't like to use you know anything from the store because I like my ingredients yes and they taste so much better yes it does it so if you prone or not to use ginger gossaert available it's okay you don't have to use it it's just that I this recipe just tastes better and so that's why I just used it we have this and put the turbo okay that gives us a nice yellow color yeah I like that hmm it smells so good a little bit I like garlic too so that'll give it a good kick yeah yeah and can you smell it oh I can I wish they'd invent you know smellivision beside seen it you could smell it oh good and now I'll just put in the rice and we'll just stir it hmm and keep stirring it for about five minutes ah now it'll just mix in with the spices and the oil just everything we just have to keep on stirring it because we want the rice to also fry a little bit just like we did yeah lentils okay that makes sense and we're putting in these in raw because we're gonna cook them later right now they're just going in yeah raw yeah okay I'm just I'm just gonna show you how we just yeah but everything you must stir this at least for five minutes just make sure we don't want to burn it well that's right cuz we want eat this later it yes I don't want to just make sure just depends whatever stove you're using you can put it on medium heat and just stir fry it hmm marina and and the onions just enhances our taste oh yeah off the rise we can make it just plain and simple but this is something that very did we had solved we need salt or not for you yes we will add salt but not let me put the water okay well let's pretend our five minutes is up I know it's not but what would and return for the sake of time okay and now do you have something to hold as it's hot is it hot here I got it if you can pour it shut oh there you go and now we stir everything together okay this is already we have the mixture all ready to go okay either if you have a pot where you cook rice at home you can just pour the water and everything in the pot and then cook it over the pot but I'm just going to show you a very easy way we can turn this off yeah I'll just show you an easy way to just put this in the rice cooker and you don't have to worry about a thing it'll just cook beautifully it saves so much time and it's easy I like the rice cooker you don't have to pay worry about it or pay attention to it yes yeah so now we can just transfer this and I'll add the water and everything and put it in there do we have something let me see if we have something because it's kind of hot let me look here and seeing Padma oh it's okay actually it's fine I'll hold this for you and you just put it in there for just it is are you okay yeah can you just help there we go you'll be able to see in just a second okay there you go so we owe it smells good but yeah now you just put the water yeah I have the exact amount of water all measure I'm just gonna put some salt hmm mmm and mix it all okay at this time if you want to add and make it much more healthier you can add mixed vegetables you can put beans and carrots whatever if you have fresh that's fine if you have frozen that's fine whatever you want to throw in you put it in at this time and just let it cook for about we can just be everything is perfectly alright now you just turn turn it on that's that it's so simple yes it just comes out really great in the rice cooker and if you don't have a rice cooker and you want to just cook it in a pot you can also do that just add the exact amount of water perfect that I have everything measured you just put it in there and let's go come out just as it's finishing you just keep stirring it just in the middle one time you just keep stirring you would do that with a rice cooker the rice cooks just one time well yeah after 10 minutes you just start just once okay and then it'll be yeah just make sure all the ingredients are nicely mixed in together Nighy and you can just throw in some cilantro at that time okay rusty you throw it in you our way through the cookies cookie I like that and I'm going to try this one up here please do love it is wonderful mmm mmm that is exquisite just with the lentils and the rice and just the different spices the excitement is what makes yes because the onions and the chilies and everything - oh yeah it's not spicy but it's delicious I can taste the the I can taste the chilies it has the nice just a little bite but I really like the cinnamon in it yes just I just like was nicer and the close of the car oh yeah but just we just put a small amount so it just gives a mild it's not very strong but just a mind this is for me to eat also we will share all for you let's read our next recipe for the eggplant and lima bean curry we need one eggplant that's medium size two tomatoes chopped 1 onion chopped 1 to 2 green chilies chopped 2 cloves garlic chopped 3 tablespoons oil 3 to 4 curry leaves 1 to 2 teaspoons Madras curry powder is that correct yeah and raw so mate 1/2 TSP turmeric and 1 cup or more frozen baby lima beans and salt to taste well I'm excited Padma to learn how to make the curry that goes with the rice yes you're gonna be doing eggplant curry but lima beans and eggplant is so good and I love lima beans so this is nice yes eggplant has a very rich and distinctive taste to it it does and when you mixed with all these spices tastes delicious oh so I'll show you a wonderful way to prepare you'll never believe this is eggplant okay I already have the oil here green I'm going to put the onions in yes that's important we gotta have our onions we put the onions green chillies yeah very nice this is garlic shot so instead of our paste wasn't it the rice we use the garlic and ginger paste we don't want we don't want garlic you knows you don't want it to be like chopped garlic you'll taste it in the rice we don't want pieces there so you have to you know just make it in soft paste in the rice but in certain dishes we do not peace but this particular vegetable dish we can use chopped yes garlic that's perfectly alright you put some curry leaves our curry leaves again yes them in everything and it has very nice flavor so actually it's taste very good now yes that's all is this one to stir it it's very good an eggplant is good for you in certain in things right we were telling me it's very high vitamins it has folic acid and potassium in it and it's also helps in lowering cholesterol this is important oh yeah so that very very and it tastes very good but you have to just prepare it in the right way right and as these remember when the onions we just wanted to cook a little bit so if you can just put the lid of the lid on just for a minute or two it'll just help it to cook faster and better and just talking about the eggplant yeah show us what do we do this is the type of eggplant that I used there are different types of eggplants but this is available in the regular supermarket yeah so we can I just cut the stem off and take the peeler and peel off the skin yeah now I like it peeled it's up to you if you like with the skin you can eat eggplant with the skin it tastes fine program options the hell are ya it's not required that you peel the eggplant but I just like to peel this particular type of eggplant there are some smaller types like Italian eggplant in different types of you don't have to peel those it's very difficult to peel each and every eggplant but this is a big one it's easy to peel and make sure as soon as I cut them into like 1-inch pieces you put them in salt water also it'll oxidize and turn brown and if you leave them in very long it'll turn better so that's a problem I don't want bitter her yeah so you cut this right before you cook now we have are we ready can I drain the water here you think we're okay with that or do we need to do something else before we do the eggplants no we can we can we can just write the water okay just put in the code I'm gonna go I got a colander back here I'll drain it yes that's perfectly now I'll just put in some curry powder and I'm gonna put turmeric just heard him take for one minute that's really beautiful so this way it won't turn bitter then and it won't I'm gonna die alright you can just put in some salt I like to put some water okay just that'll help big plant cook better mm-hmm very nice hmm and we did the eggplant when you soaked it I don't remember if we talked about this but that was interesting to me you did salted water when you soaked it yes oxidized yes if you mentioned that I missed that so it was salted water you salt yes I already put salt in there make sure that they and now when we put the eggplants in here you just need to make sure the lid put the lid on okay so it'll cook evenly same thing again the principle we keep in the liquid is it on high or medium is that's not highly I think it's as high as it goes what I yep okay that's good enough but I just wanted to let you know that with this let it cook for maybe few minutes like 2 or 3 minutes let the eggplant will get nice soft a little bit softer and then you can add the lima beans ah no lima beans it just complements a variety of dishes and it goes beautifully with eggplants yeah I tried it everybody lost my eggplant curry everybody loves eggplant and the lima beans and lima beans virtually no fat very high in protein so it's it's an excellent source of protein it'll go very well with the eggplant I'm going to put the lima beans just after a few minutes and then I'll put in the tomato and let all this cook together as you can see they're all fresh I like that yes this way I just got the frozen lima beans on the section so you know everything eggplants and tomatoes and the onions and the turmeric and if you see the Madras curry powder that's the South Indian ah is it is it spicier than the other type of curry powder or what okay okay it's spicier okay then the other types of curry powder so I prefer that I'm from South India that's what we use yes but I bring my spices from home so mine are really authentic woman oh really you can make homemade curry yeah what's homemade I thought I didn't I you dance mix better yeah so you you know what my bags are full with and from India all I have is cocoa powder alright let's add the lima beans normally you would cook it a little bit longer yes just a little bit longer you can see it's simmering I can see it's just starting to soften now yeah but let's add the lima beans we'll pretend it's done yes and I just put you don't have to add all of them oh so you're just do part of her I just wanted to see because this eggplant is a huge one that I got I just said a medium-sized eggplant you can put 1 cup or more there's no measurement there's no specific measurement yes you can you can experiment and put a little bit more it's not like you have to cook exactly the way I learned it doesn't have to if you like a little bit more lima beans you can throw in a little bit more I like it doesn't matter you can just let it and we're just going to let that cook just for a couple of minutes now the only reason I don't put tomatoes right away is because it'll take just a little time for the lima beans to cook and that's a sour taste to it it has sour taste and it may not let it cook fast so that's why you need to just let the eggplant and the lima beans just cook together yes for a little bit like 5-10 minutes and then you add the tomatoes and the whole thing just comes out really good make sure there's enough salt and if you like it a little bit more spicy just add a little bit more yeah the curry powder the Madras curry powder yes and if you don't like it spicy you can cut it down and just put half a teaspoon or just a little bit and if you like it more spicy add a little bit more just experiment and so what so it's your taste and do it accordingly I like that because it takes the pressure out of the cooking yeah and you're not feeling stressed like I have got to cook it a certain way I have to follow this rigid recipe see what what you like and I love that because at home you each have different tastes and to use the different ones I like that say I like a little bit of this or not as much of that so that's good I like that madman why you know we'll we could be gonna add the why you had the tomatoes I'm going to eat I have a tomato's okay and just let it all cook together mmm hmm mmm and that's how it was do you see the life of its delicious oh it's delicious again with all the dishes I've tried it's the spices that make it you know I can taste the curry in them just the little curry powder yeah in the leaves and oh yeah it's delicious and the cilantro oh you can just add the cilantro like as this is cooking when it's finishing always it's nice to add the cilantro just before you're done just few minutes just 2 to 3 minutes before it'll nice aroma to it yeah it's very good it's delicious we're going to read the next recipe you want to read that for us yeah it is finish finish sautee you will need two packs of fresh or frozen spinach rinsed and chopped 1 small onion chopped 1 to 2 green chilies chopped 1 or 2 red chillies 1/2 and 1 to 2 tablespoons of oil 1/2 a teaspoon mustard seeds 1/2 a teaspoon cumin seeds 2 teaspoons or Adal 2 to 3 garlic cloves chopped 4 to 5 curry leaves you know Padma this reminds me slightly of the first recipe we made the China with the chickpeas it had the mustard right the Muslims and the curry seeds but we didn't use onions in there yes so there are certain ones that we do use but mustard and cumin and order the kind of goes with everything okay and this is like a stir fry so we'll first I have the oil ready here all right we're going to put little stop popping yeah it's already yes it's pretty hot so I'm going to put it because they're already coffee so I'm going to put the onion and the green chili yes the garlic and we're using the garlic pieces again it's a garlic juices garlic a yes garlic is excellent you know garlic is really good for lowering cholesterol and triglycerides oh very good it's very good it has excellent cardiovascular benefits and we're using our curry leaves again I love those curry leaves yes I'm just sort of dull you just got to put with it um just all the ingredients the add together and now this is ready we're just gonna put the spinach perfect let me hold up here please mmm so we don't have to put the lid on and cook it before we add the spinach here yes yes we do because we just want to do it faster I'm just okay so normally at home for friends you would put the lid on it with the lid on and cook it and then now this will all wrote down to just a small and this is two paths it's spinach and I just close this up and you know spinach is an excellent source of iron just like the green leafy vegetables the spinach is very good source of fine mmm and antioxidants in it yes so this is I like to use fresh you can also use frozen if you don't have time to sit and chop all your tennis but I really like enjoy eating fresh so in India we don't use frozen much everything is fresh every day you go to the market you get fresh vegetables you don't have nobody's stores in the refrigerator this is true so you have to eat fresh that yes right every day you go shop and you buy a vegetable for that particular day yes and so everything is fresh and you need so this is fresh you can also as I said frozen is fine right it'll taste but use the chopped right chopped spinach and if you have your garden at home just get out there and you know work with your kids and grow the spinach because spinach is yummy just fresh from the garden and wash it and chop it and and the sauteed onions oh yeah and the garlic just will enhance the taste of the spinach just when you put you put all these little ingredients in it just spices a little here and it's Wilson down you can see it's really yes are you just a little salt so we don't wait and add the salt at the end you can put it any time but because the because if you the leaves are all over the place so I could just wait some will to live is true very long would you normally cook it at home we won't cook it all the way now but no one would it's mom it's not good to overcook you know spinach is really cooks very fast at two to three minutes it doesn't take very long difference so it depends you you just sauteed perfect I mean it's one that's all done over here we want to show you that looks crowded positive I like it I like anything with vegetables and you know I have to try have you try it looks really good mmm-hmm just don't eat that red pepper I didn't I assure you cuz that would be way too hot for me I got the ninth bite of the UM cumin we put cumin seeds in there yes that's what I got that was goodness cumin and mustard a little dull and this red oh that's delicious let's read our next recipe for the sauteed spicy asparagus you need two pounds of fresh asparagus rinsed and chopped one to two red chilies have one to two tablespoons oil 1/2 teaspoon mustard seeds 1/2 tsp cumin seeds 2 teaspoons or it doll correct oh praise the Lord 4 to 5 curry leaves well this is a lot of the same ingredient as we can see but we're using as another side dish we rice in your curry yes very good just just to enhance the taste that's all yes the asparagus here you just take and break it in half and chopped and just like 1-inch pieces okay that's all we have over there and you can see they're really little they are chopped real small I can see that yes and now we'll go you have the oil our oil is ready yes so we'll put the mustard and it's the same as you can see cute I do see that yeah it is the same panda or a doll or a doll yeah I'm getting better we have the red chillies yep curry leaves relieved all right this is good cuz it's a lot of the same ingredients I can see that yes and this very fast it just looks oh yeah asparagus doesn't need to cook we're along just for a couple of minutes just sauteed and it's and it's done and we're not putting onions in this one like we did in the last one okay it's just a very this in itself has a very good place oh yeah yes various is very good they said it's a vegetable of kings yeah very good and just a little salt yeah very good and you don't need to cover this with a lid oh because it just cooks so fast okay and we don't want to overcook it no you get all wilted and yeah you don't want to overcook it just to two to three minutes just to it's all done alright so Laurie that's easy yeah I like that and we got to make sure we save time to show you how to make a dessert but first you know I have to try it and make sure that you can enjoy it at home too I have to be the guinea pig right oh but this is fun today cuz the food is delicious is something different Oh mm-hmm asparagus like pops in your mouth yeah it's perfect because it's not it's just slightly crisp tender as they say oh it's delicious and you can taste those seasonings again it's good pun I'm glad you liked it praise the Lord we're gonna have a feast when this program is done let's read our last recipe for that dessert would you like to read that for us absolutely it's called rava Kayseri made with cream of wheat one cup of suji or cream of wheat one and a quarter cup of sugar two and a half cups of water 10 to 15 roasted cashews half a teaspoon cardamom powder quarter cup shortening three to four drops of yellow food coloring one tablespoon of oil well every single meal has to end with a good dessert doesn't it correct you're right absolutely and we have an authentic Indian dessert we're gonna make traditional traditional yes Indian dessert you're going to make it with creme of me but originally it's done with suji and what is Sugie Sugie is just a different type of flour that we use ingredients to make this particular dessert but we're doing it cream of wheat I have already here I'm going to just put it in here all right and we're going to stir that we have the water ready here and boiling okay so this would give it a different taste is that what you're doing with the cream of wheat there with the oil yes whenever you fry things in just a little bit of oil it just enhances the taste it sure does yeah so we're just going to stir just for about two three minutes and you can see very light light light brown color you can see the smell coming mm-hmm and now for this you will just add the sugar make sure it yes I give the exact recipe over there okay yes and you can always call us at 3abn and we'll send out the recipe as well design make sure this is dissolved and you want to wait until it dissolves it does all yes okay and at this time you can also add the food coloring I just chose to use two to three drops of yellow food coloring you can also use whatever color you desire okay very nice so you would what colored they normally use yellow and yummy and anything else that's red green okay okay you use different ones yes very nice and now just so normally at home you would do that yes a bit long a little bit longer because we want the color if we can put this to a loaf sure I'll turn it down and then let's dump this one in here yes very gently we have to do it because we don't want to lump it this is important yes so just little at a time I keep stirring and I keep adding and I keep stirring and adding because I don't want it to turn lumpy okay very fast I have never made this I don't think I've ever it is either so and now this is the cod a moment just get a very nice flavor and this is our shortening okay that we've um sorry date it up yeah and you just keep stirring make sure there are no lumps yeah that would not be very good and normally we would stir as we start here we'll just talk about this normally you would stir it for how long would you cook it over low heat okay you just have to make sure that it's see when I do this it's dripping I see that and make sure it's nice and hard it doesn't drip any more when you take it like on a spoon like that it just sticks to the spoon okay and that's the consistency that we want so you just have to make sure you just have to keep stirring it on the low flame it'll take you a little bit right it'll take you a little while to do that and then you pour all this contents this is already icy please so we grated yes we sprayed it so we just put it in here and then I take a spatula and make sure it's nicely smooth on the top and then you cut it with a knife but you need to oil the knife because then it'll stick yeah we don't want that to happen yes okay do you see that's nice I do yes Arthur Murray yeah sometimes I make polenta with corn grits you know a little bit of sweet so it reminds me just a little bit of that but yeah this is nice and then so you would cut it and we can see here we have a final approach whatever size you want it decide sizes and shapes you can cut it and just garnish with the roasted cashews right I see that now do you roast your own cashews I got this from a bucketeer on the fresh that we do we do I do have fresh cashews that I bring from India okay I Rose had a nice yes that's very nice I have to try a piece as you're stirring there it's getting thicker I can see that pie Luther mhm but still it's still it's still dripping sits so it's not the correct consistency you just make sure when you do that it'll just kind of stick and it will not fall off this is delicious like the tail yeah the cardamon really makes it and I have to have another bite sure go ahead hmm that is really good mm-hmm but this will you have to keep stirring you have to keep stirring cuz it when you yes or else it'll just burn at the bottom you just have to keep on stirring it I can see the consistencies change changing yes it'll just get harder and harder yes and that is neat I've learned a lot of good stuff today about Indian cooking and we hope that you've learned as much as we did here in the kitchen I know Padma is an expert but I've learned a lot of stuff and it's been a really good pot yeah I really enjoyed teaching you yes praise the Lord yeah that's wonderful mm-hmm and you're a nurse we forgot to mention that at the beginning yes I'm a registered nurse mm-hmm I'm working part-time yeah so I can do all something that's right that's good care for your family and share this cooking class yeah yeah your church you did yes I did man a lot of people ask you to come and do some more classes even in the community yeah so praise the Lord that's good well we've had such good time here in the kitchen and like I said you can always contact us and we'll give you the recipes but if you would like to contact Padma for yourself maybe you have some questions and you would like some more information about this Indian cooking and she has all kinds of tips she can share with you here is the information you will need to do that if you would like to contact Padma job and you can write to padma job madidi post office box four eight seven six three tampa florida three three six four six - eight seven six three that's Padma JAMA Dede post office box four eight seven six three Tampa Florida three three six four six - eight seven six three you can call eight one three three two five five seven eight three that's eight one three three two five fifty seven eighty three you can also visit our website at suite soothing music calm it's all one word sweet soothing music calm caller write to her today she'd love to hear from you hello I'm oli Steenson and we here at 3abn are thrilled to use the latest technology to reach our ever-increasing world audience I remember when 3abn first began broadcasting on satellite television in 1986 we were thrilled then as well to reach thousands of home satellite dish owners across the United States and before the first program was over the cause began coming in it was also exciting to see the Lord opening doors for new television downlink stations that greatly increased our viewership then came the wonderful day when we began broadcasting across the ocean to audiences in Europe South America and finally to the whole world and as God made this possible we added a new radio network and more television channels to our ministry today in addition to making three APN 3abn Latino 3abn proclaim and 3abn radio available on satellite you can watch all six of our television channels analysts into 3abn radio over the Internet to watch just visit three APN org and click the watch Now button to select a television channel in addition to our English broadcasts you can watch Spanish and Portuguese language programs on three AP and Latinos for those who enjoy preaching and teaching we have three avians proclaim channel offering 24-hour christ-centered programming children will love watching the sunday n-- general with programs like kids time genesis addict and grandma's house and our brand new dare to dream urban channel offers practical christ-centered programs emphasizing a healthy lifestyle drug addiction recovery marriage enrichment and much more and last but not least millions who speak russian can now enjoy our 3abn russian channel programs developed and produced by our talented studio workers in nizhny novgorod russia our 3abn radio network is available from our website as well at 3abn radio cho RG check out all the ways to listen on your computer our listen as anywhere on your smartphone through our mp3 and 3G mobile phone streams if you're one of the many precious peoples who have blessed us with your faithful prayers and financial support I say thank you and if you haven't once you ask the Lord what he would have you do to support 3abn ministry and if the Holy Spirit impresses you please send your tax deductible gift Stu 3abn post office box 220 West Frankfort Illinois six to eight nine six and thank you from the bottom of our hearts for all that you do to further the cause of Christ welcome back friends we're here with our delicious bread of authentic Indian cuisine thanks to Padma yeah it's wonderful and the food tastes good I can assure you of that let's take a look at what we made today we started with the Hana Hana chickpeas yes it was delicious that's just a snack that we can have is it a snack okay mm-hmm and then the rice rice rice and lentils mm-hmm just great it just goes in with our with our current next dish which is eggplant and lime I mean we got to get the live of the yes the proteins about that's right that was delicious and then we have our sauteed spinach sautéed spinach mm-hmm and the asparagus the side dishes yes when you eat the rice you just put the eggplant curry on top okay so you always eat them together and then we always have our side dishes and we end with the dessert what was the dessert called it's called a ruhmal okay sorry Reza case' DK City all right I have a quesadilla but we can call it cream of wheat Indian dessert now that I can handle very easy that's right and Padma already fixed me a plate so I am all set so you would mix then you have the rice here and the curry and you would mix them to get together and you just eat together with the creamy just mix this well with the rice oh yeah that's melting so much better oh yeah absolutely you just mix it together and eat yes Amen I'm ready thank you for coming and for sharing your talents for their friends at home Shirley I'm just so happy to share and you just contact me anytime I'll be here for three Abyan amen that's wonderful well we've had a wonderful time and we hope you had as much fun as we did getting here in the kitchen and learning all this food we want you to take these recipes to your home to your hearts share them with your friends and with your family and we will see you next time god bless you

Channel: Padma Medidi

Views: 57,145

Rating: 4.4666667 out of 5

Keywords: healthy meal, kitchen, vegetarian dishes, healthy eat, best video, vegetables recipe, healthy food, diet, home-made, vegetable curry, Authentic indian cuisine

Id: sazBT_u-WmE

Length: 58min 28sec (3508 seconds)

Published: Fri Feb 17 2012