Healthful Indian Flavors with Alamelu | Program | #310 — Hearty Meal

Healthful Indian Flavors with Alamelu | Program | #310 — Hearty Meal


>>NAMASTE. I AM ALAMELU, AND OUR THEME TODAY IS A HEARTY MEAL THAT IS MEAT AND POTATOES ALONG WITH POWERFUL AND CRUCIFEROUS BRUSSEL SPROUTS.>>LAMB IS A POPULAR MEAT AMONG NONVEGETARIANS IN INDIA. TODAY WE WILL COOK LAMB STEW IN RICH GINGER GARLIC SAUCE, AN EASY-TO-PREPARE SEASONED ROASTED BRUSSEL SPROUTS, AND A COLORFUL POTATO MEDLEY USING REGULAR WHITE AND SWEET POTATOES. WE WILL SEE HOW TO CREATE A HEARTY MEAL WITH A SYMPHONY OF FLAVORS. ARE YOU READY? LET’S GET STARTED.>>NOW WE WILL PREPARE LAMB STEW. THERE IS NOTHING HEARTIER THAN A LAMB STEW, AND THIS ONE, WITH ITS RICH GINGER-GARLIC SAUCE, MAKES FOR A DELICIOUS, SATISFYING MEAL. WHEN THIS DISH IS PREPARED, WE CAN SERVE IT OVER A BED OF RICE OR QUINOA OR POLENTA. HERE ARE OUR INGREDIENTS. I’LL BE USING ABOUT TWO TABLESPOONS OIL. AND THE SPICES. THREE 1/2 INCH LONG SLIVERS OF CINNAMON STICK, HALF A TEASPOON CUMIN SEEDS, HALF A TEASPOON FENNEL SEEDS, ONE TABLESPOON GRATED FRESH GINGER, HALF A TEASPOON GROUND TURMERIC, TWO TEASPOONS CURRY POWDER, HALF A TEASPOON BLACK PEPPER CUMIN POWDER, HALF A TEASPOON CAYENNE PEPPER. ONE POUND LAMB, HALF A CUP CHOPPED ONION, HALF A CUP CHOPPED TOMATO, THREE CLOVES GARLIC, QUARTERED, HALF A CUP NO-SALT-ADDED TOMATO SAUCE, TWO CUPS WARM WATER, HALF A TEASPOON SALT, AND A QUARTER CUP CHOPPED FRESH CILANTRO. THE PREPARATION IS VERY EASY. HERE I HAVE LEG OF LAMB, CUT INTO SMALL CUBES. SEE THE GINGER, IT’S VERY — IT’S THE SKIN OF THE GINGER IS VERY SMOOTH, AND WHERE OF THE BROWN SPOT IS, I AM GOING TO REMOVE THAT, AND WHEN GINGER IS VERY SMOOTH, AND FRESH, THERE IS NO NEED FOR US TO PEEL THE SKIN. OK? AND SO WHAT I CAN DO, I HAVE USED THE GRATER FOR GRATING THE GINGER BEFORE. AND I USED TO DO IT LIKE THIS AND I KNOW MANY OF MY VIEWERS TOLD ME THAT THEY COULD NOT FIND A GRATER LIKE THIS. IF YOU DON’T HAVE THAT KIND OF A GRATER, HE CAN ALWAYS SLICE THE GINGER AND THE SKIN IS REALLY SMOOTH, AND IT’S CLEAN, SO IT’S GOOD FOR YOU TO USE THE GINGER WITH THE SKIN, BECAUSE IT IS — IT HAS GREAT HEALTH BENEFITS. OK? SO WHAT I’M GOING TO DO IS I’M JUST CAN YOU TELLING THE GINGER, — CUTTING THE GINGER AND I’M GOING TO PUT THE GINGER IN HERE. SO I’M GOING TO GRATE THE GINGER. SEE, THAT’S ALL THERE IS TO IT. ISN’T THIS WONDERFUL? SO WHAT I’M GOING — OH, GOD, IT SMELLS SO GOOD. SO WHAT I’M GOING TO DO, YOU CAN GRATE THE GINGER THAT WAY, OR YOU CAN GET THE GINGER USING THE FOOD PROCESSOR, AND GINGER AND GARLIC GOES SO WELL TOGETHER FOR THIS PREPARATION, SO ALTHOUGH I MAY SAY ONE TEASPOON, IF YOU HAVE A LITTLE BIT MORE THAN WHAT IS NEEDED, JUST USE THAT IN COOKING. LET ME TALK ABOUT THE LAMB MEAT. THIS IS LEG OF LAMB, OK? WHAT I DID WAS I WENT TO THE GROCERY STORE AND I ASKED THEM FOR LEG OF LAMB THAT IS CUT IN TO CUBES, AND THEY GAVE ME THIS WITH THE BONE. AND WHEN WE COOK THE LAMB WITH THE BONE, IT TASTES EVEN BETTER. SO I DECIDED TO KEEP THAT. NOW, I WANT TO MAKE SURE THE SKILLET IS HOT. I TURN IT ON, AND IT IS HOT NOW. SO I’M GOING TO USE OIL, GENEROUS AMOUNT OF OIL, BECAUSE WE WANT TO BROWN THAT LAMB. WHEN THE OIL IS HOT BUT NOT SMOKING, I’M GOING TO ADD THE CURRY LEAVES. AGAIN, THE CURRY LEAVES, WITH THE LAMB, IS VERY GOOD. IF YOU DON’T HAVE THE CURRY LEAVES, DO NOT WORRY ABOUT IT. I’M GOING TO ADD THE CINNAMON. AND THEN THE CUMIN. AND THEN THE FENNEL. AND WHEN THE SEEDS ARE REALLY GETTING NICE AND BROWN, I’M GOING TO ADD — SEE HOW BEAUTIFUL THE SPICES ARE GETTING NICE AND BROWN, AND IT’S POPPING, SO THAT IS VERY GOOD. AND NOW I’M GOING TO ADD THE ONION. THE SMELL WITH THE CINNAMON, CURRY LEAVES, CUMIN, AND FENNEL IS SO GOOD. NOW I WILL ADD THE TOMATOES. YOU KNOW WHEN WE DECIDE WE WANT TO COOK, WE REALLY SHOULD JUST RELAX AN — AND ENJOY THE COOKING AND I HAVE SET UP THE SPICES LIKE THIS, BUT IF YOU PREPARE TO TAKE THE SPICES RIGHT FROM THE BOTTLE OR FROM THE SPICE BOX, YOU CAN DO THAT. SO IT’S UP TO YOU TO DO WHATEVER THAT IS CONVENIENT FOR YOU. I’M GOING TO INCREASE THE HEAT A LITTLE BIT. AND I’LL GOING TO ADD THE GARLIC. AND I’M GOING TO BROWN THE TOMATO, ONIONS, GARLIC, AND GINGER TOGETHER. I’M GOING TO INCREASE THE HEAT, BECAUSE WE NEED A LOT OF HEAT TO BROWN THE MEAT. OK. AND THEN I’M GOING TO ADD THIS. TURMERIC. TURMERIC IS KNOWN AS THE INDIAN GOLD, AND TURMERIC IS AN AMAZING SPICE AND NOW I THINK EVERYTHING IS COMING TOGETHER. I’M GOING TO ADD THE LAMB. AND WE’LL PUT THIS AWAY. AND NOW I’M GOING TO — THIS IS A COOL HANDLE. THAT’S WHAT I LIKE ABOUT THIS. AND I DECIDED TO GO WITH THIS, BECAUSE I WANT ALL OF YOU TO REALLY SEE HOW THIS IS DONE AND THIS MEAT IS SO FRESH AND VERY GOOD, AND IF YOU FIND A BIG LEG OF LAMB, JUST TAKE IT TO THE BUTCHER IN THE GROCERY STORE AND ASK HIM TO CUT IT LIKE THIS. THAT LOOKS — THAT’S COMING ALONE. IT NEEDS TO — ALONG. IT NEEDS TO GET ALL BROWN. AND WHY AM I ADDING THE BONE-IN MEAT? BECAUSE WITH YOU MAKE THIS TOO, IF THERE IS BONE IN IT, IT TASTES EVEN BETTER, AND NOW IT’S NICELY BROWNED. WHAT I’M GOING TO DO IS ADD THE CURRY POWDER, WHICH IS A MIXTURE OF A FEW SPICES LIKE CORIANDER, FENUGREEK SEEDS, FENNEL AND ALL OF THOSE. AN AMAZE EGG SPICE THAT IS READY — AMAZING SPICE THAT IS AVAILABLE FOR US IN THE GROCERY STORE. NOW I WILL ADD THE CAYENNE, WHICH IS THE RED PEPPER POWDER. THE LAMB STEW AND IT’S NOT VERY HOT, TRUST ME. AND THEN THIS IS A MIXTURE OF BLACK PEPPER AND CUMIN TOGETHER. AND AT THIS STAGE, I LIKE TO ADD GENEROUS AMOUNT OF, OH, MAYBE ABOUT 1 1/2 TABLESPOON OF GINGER. I’M GOING TO BE USING THE TOMATO SAUCE AND THIS IS GOING TO BE LAMB DISH WITH THE GRAVY, OK, SO WE ARE GOING TO USE THE TOMATO SAUCE AND I BETTER PUT THE SALT TOO. AND I KNOW IF MY HUSBAND IS EATING THIS, HE WOULD SAY ALAMELU, IT LOOKS VERY GOOD, BUT YOU HAVE DIDN’T ADD ENOUGH SALT, BUT I THINK A LITTLE BIT OF SALT REALLY ENHANCES THE TASTE. SEE HOW GOOD IT IS? SO WHAT I’M GOING TO DO IS I’M GOING TO LET IT COME TO A COMPLETE BOIL, AND THEN I’M GOING TO ADD A LITTLE BIT OF WATER. THE WATER WILL HELP LAMB MEAT COOK REALLY QUICKLY, AND AT THIS STAGE, WHAT I’M GOING TO DO IS I’M GOING TO MIX IT UP THOROUGHLY WITH ALL THE SPICES, AND ADD THE ONIONS AND TOMATOES ARE ALL BLENDED WITH THE MEAT AND IT’S AN AMAZING SAUCE, SO WHAT I’M GOING TO DO IS I’M GOING TO LET THIS COOK FOR A WHILE, OK? SO I’M GOING TO PUT SOME CILANTRO. THE MEAT HERE IS NOT VERY TOUGH. IT’S TENDER, SO IT COOKS VERY QUICKLY. NOW I’M GOING TO, SINCE IT’S BUBBLING LIKE THAT, DOESN’T THAT LOOK NICE, I’M GOING TO CLOSE IT AND WHEN IT IS DONE, WE WILL SEE HOW TENDER THE LAMB IS. NOW IT HAS BEEN COOKING FOR AT LEAST 10, 15 MINUTES. LET’S SEE HOW THE LAMB IS. IT’S LOOKING REALLY GOOD AND I CAN SEE THAT IT IS GETTING WELL DONE, AND WE HAVE THE GOOD SAUCE, AND I’M GOING TO JUST TAKE A PIECE OF THE LAMB AND THEN JUST CUT IT AND SEE HOW TENDER IT IS, AND, OH, THAT CUTS VERY NICELY, AND LOOKS GOOD. SO THAT’S IT.>>NOW WE ARE GOING TO PREPARE ROASTED BRUSSEL SPROUTS. ROASTING IS ONE OF OUR FAVORITE METHODS FOR PREPARING BRUSSEL SPROUTS. THE OUTER LEAVES CRISP AND CARAMELIZED WHILE ROASTING, AND THE RESULTS ARE ABSOLUTELY DELICIOUS.>>HERE ARE OUR INGREDIENTS. I HAVE ABOUT ONE TABLESPOON OIL, ONE QUARTER TEASPOON GROUND CUMIN, THREE QUARTERS TEASPOON GARAM MASALA, ONE EIGHTH TEASPOON SALT, FOUR CUPS BRUSSEL SPROUTS, CUT IN HALF. NOW LET’S START COOKING. THE CRUCIFEROUS VEGETABLES ARE BRUSSEL SPROUTS, KALE, CABBAGE, BROCCOLI AND CAULIFLOWER, KNOWN AS THE KING’S OF THE VEGETABLE WORLD. IT LOOKS LIKE A PERFECT MINIATURE VERSION OF THE CABBAGE. AND I GOT SOME BRUSSEL SPROUTS HERE, SO BEFORE WE COOK THEM, WHAT I’M GOING TO DO IS WE HAVE TWO DIFFERENT SIZES OF BRUSSEL SPROUTS. ONE IS VERY SMALL, AND ONE IS VERY BIG. WHEN THEY ARE SO SMALL LIKE THIS, WHAT I WILL DO IS I’LL JUST PUT THEM IN A BOWL, JUST THE WAY IT IS, AND IF THEY ARE BIG, LIKE THIS, I CUT THEM IN HALF. I REMOVE THE STEM AND I WILL CUT IT IN HALF LIKE THAT. AND I SAY FOUR CUPS, BUT IF YOU END UP MORE THAN FOUR CUPS, IT’S STILL OK. JUST THE OIL AND THE SEASONING AND YOU CAN ROAST IT, SO THESE ARE LIKE, YOU KNOW, THESE ARE JUST GUIDELINES. SO USE — WE CAN USE OUR COMMON SENSE AND ADD THE SPICES AND THE OIL ACCORDING LIMIT — ACCORDINGLY. AND I REALLY LIKE THE BRUSSEL SPROUTS SO I GOT MORE THAN WHAT I NEED, BUT THAT’S OK. THAT’S WHAT WE ARE GOING TO DO. WE ARE GOING TO CUT THEM IN HALF. AS I TOLD YOU, ALL THE BRUSSEL SPROUTS ARE WASHED AND IT IS REALLY DRY BEFORE ROASTING THEM. IF IT IS WET AND IF YOU ARE GOING TO ROAST IT, IT’S ACTUALLY YOU ARE STEAMING THEM, SO YOU WANT TO WASH YOUR BRUSSEL SPROUTS IN COLD WATER, DRY THEM, AND THEN USE THE OIL AND THE SPICES AND ADD THE SPICES AND ADD IT TO THE ROASTING PAN. THAT’S IT. SO WE HAVE THIS HERE AND WHAT I’M GOING TO DO — ISN’T THAT BEAUTIFUL? LOOK HAT THAT. IT’S AMAZING. SO HERE I HAVE THE OLIVE OIL. SO I’M GOING TO USE THE OLIVE OIL HERE. I HAVE SO MUCH, SO I’M JUST GOING TO USE THE OLIVE OIL AND THEN I’M GOING TO ADD THE GROUND CUMIN. DO YOU KNOW CUMIN IS A DIGESTIVE SPICE AND GARAM MASALA, I LIKE A LITTLE BIT OF FLAVOR, GARAM MASALA IS A MIXTURE OF SPICES LIKE CINNAMON, CLOVES AND OTHER SPICES AND SALT. SO WE’VE GOT ALL THE INGREDIENTS TOGETHER, SO WHAT I’M GOING TO DO IS, WE’LL JUST GET OUR HANDS TOGETHER. I KNOW WHEN I’M DOING THIS AT HOME, IF THERE ARE CHILDREN, YOU KNOW, THEY LIKE TO DO THIS, I WILL SAY, WELL, I’LL DO IT, YOU CAN WATCH IT. SO IT’S KIND OF A FUN THING TO DO FOR THE KIDS TOO. SO WE WILL JUST MIX IT UP REALLY WELL, THE SPICES AND OIL TOGETHER, AND THAT LOOKS LIKE IT’S NICELY COATED. AND NOW WHAT I’M GOING TO DO IS, I’M GOING TO JUST PUT IT IN THE PAN. I’M GOING TO PUT IT IN THE PAN AND I WANT TO SEE MY BRUSSEL SPROUTS ALL TURNED THIS WAY, SO IT KIND OF, WHEN IT IS ROASTED, IT GIVES A NICE CARAMELIZED, TENDER INSIDE, SO WE JUST WANT TO MAKE SURE ALL OF THEM ARE TURNED LIKE THAT, AND IT’S A LITTLE BIT CROWDED, BUT THAT’S OK. SO I’M JUST GOING TO PUT THIS IN HERE. BUT THERE ARE SO MANY WAYS TO PREPARE BRUSSEL SPROUTS U AND THIS IS JUST A VERY QUICK AND EASY WAY AND DURING THANKSGIVING, GUESS WHAT? THIS IS A STAR VEGETABLE IN OUR HOME. SO THAT’S PRETTY GOOD. I’LL REMOVE ALL THE LOOSE LEAVES, SO THAT IT DOESN’T GET BLACK. SO THERE WE HAVE THIS. BRUSSEL SPROUTS AND NOW I’M GOING TO PUT THIS IN THE OVEN. I PREHEATED THE OVEN TO 425 DEGREES. SO I’M GOING TO PUT THIS AND WE ARE GOING TO WAIT FOR ABOUT 15 MINUTES AND THEN WE’LL SEE WHAT HAPPENS.>>LET’S CHECK ON ON OUR BRUSSEL SPROUTS NOW. OH, THAT LOOKS REALLY DELICIOUS. LET ME CHECK. OH, YES. OH, THAT LOOKS DELICIOUS. LET’S SEE HOW IT’S LOOKING. AND I THINK IT’S COMING ALONG FINE. SEE HOW BEAUTIFUL THE CARAMELIZED BRUSSEL SPROUTS IS. IT’S NICE AND CRISPY OUTSIDE AND IT’S GOING TO LOOK NICE AND TENDER INSIDE. AND WE CAN POP THEM LIKE A POTATO CHIPS. THERE YOU GO. THERE WE HAVE THE ROASTED BRUSSEL SPROUTS.>>HI. HERE WE ARE IN WEST ALLIS FARMERS MARKET IN WEST ALLIS, WISCONSIN. IT IS SO EXCITING TO GO INTO FARMERS MARKET TO SEE WHAT VEGETABLES WE HAVE IN THERE. WE WILL PICK SOME WONDERFUL VEGETABLES AND COOK SOME DELICIOUS VEGETABLES THAT ARE EASY TO PREPARE. LET’S GO IN AND CHECK OUT WHAT WE HAVE THERE. WOW, LOOK AT THIS BEETS AND KOHLRABI. KOHLRABI IS MY FAVORITE VEGETABLES, IT IS SUCCULENT AND SWEET IN TASTE AND IT IS A CROSS BETWEEN CABBAGE AND A TURNIP. SEE THE SPICE LIKE STEMS COMING OUT OF THE KOHLRABI, WE CAN REMOVE THIS AND WE PEEL THE KOHLRABI AND SLICE IT, DICE IT AND COOK IT. ACTUALLY, WHEN YOU PEEL AND BOIL THE KOHLRABI AND MASH IT, IT REALLY BECOMES LIKE A MASHED POTATOES. ISN’T THIS WONDERFUL? HAND WHETHER WE ARE PICKING THE KOHLRABI, WE WANT TO MAKE SURE SMOOTH-SKINNED, HARD AND FRESH. SO WE CAN ALSO COOK THIS WITH RA LENTILS AND TOMATOES AND VEGETABLES AND HERE WE HAVE THE BEETS. LOOK AT THE BEAUTIFUL BEETS. BEETS ARE LOADED WITH NUTRIENTS AND IT HAS A STEM. ACTUALLY, WE TAKE IT HOME, WE CAN BUY THE MEDIUM OR SMALL BEETS IN SIZE, WASH IT, PEEL IT, DICE IT AND MAKE A STIR-FRY OR A SOUP WITH IT. IT’S TOTALLY AN AMAZING VEGETABLE. AND IF THE STAIN OF THE BEETS, THAT IS PURPLE COLOR, GETS ON YOUR HAND. NO PROBLEM. JUST USE THE LEMON TO TAKE THE STAIN OUT OF IT AND USE THE SOAP. BUT DON’T BE AFRAID TO USE THE BEETS, OK? IT’S LOADED WITH NUTRIENTS. AND YOU CAN CREATE WONDERFUL SOUPS AND VEGETABLES WITH THE BEETS. NOW WE WILL PREPARE ROASTED POTATO MEDLEY. GIVE YOUR ROASTED POTATOES AN EXTRA ZING WITH THIS RECIPE. YUKON GOLD AND SWEET POTATOES SEASONED WITH TURMERIC, CAYENNE, AND GARLIC ARE BURSTING WITH FLAVOR IN THIS SIDE DISH. IT MAKES AN EXCELLENT ACCOMPANIMENT TO ANY MEAT OR VEGETABLE DISH.>>HERE ARE OUR INGREDIENTS. TWO TABLESPOONS OIL. THE SPICES ARE HALF A TEASPOON GROUND TURMERIC, ONE EIGHTH TEASPOON SALT, ONE QUARTER TEASPOON CAYENNE PEPPER, ONE AND ONE-HALF WHITE POTATOES, PEELED AND CUT INTO CUBES, ONE AND ONE-HALF SWEET POTATOES, PEELED AND CUT INTO CUBES, QUARTER CUP WATER, TWO GARLIC CLOVES CHOPPED AND ONE 4th CHOPPED ONIONS. HERE WE HAVE A PEELED SWEET POTATO. SO WHAT I DID IS PEELED AND CUT THE POTATO AND I SEEMED IT IN THE STEAM BASKET, BUT IF YOU LIKE TO TAKE THESE COMBINATIONS OF THE POTATOES AND PUT IT IN THE MICROWAVE AND PAR BOIL OR PAR COOK IT, THAT’S FINE TOO, OK? SO THIS DISH IS A VERY APPEALING DISH. ORANGE-FLESH SWEET POTATOES ARE AMAZING, SWEET POTATOES ARE SWEET FOR YOUR HEALTH. IT IS SO EASY TO COOK. ALL WE HAVE TO DO IS PEEL, CUBE, STEAM AND SEASON TO MAKE A COLORFUL BLEND, SO THAT’S ALL I D. I PEELED, I CUBED AND I STEAMED IT IN THE STEAM BASKET AND I’M GOING TO PUT MY POTATOES HERE AND THEN I’M GOING TO TAKE THE TURMERIC AND IT’S VERY EASY. SO JUST PUT THE TURMERIC, THE SALT, AND THEN THE CAYENNE. AND YOU TOSS IT, OR MIX IT. I THINK I’M GOING TO MIX IT, BECAUSE THE BOWL IS HEAVY. I DON’TI DON’T WANT TO DO IT. AT HOME I HAVE A STAINLESS STEEL BOWL WHICH MAKES IT EASIER FOR ME TO TAKE IT AND TOSS IT, SEE. SO ALL THE SPICES ARE RIGHT HERE HAND HERE I HAVE A NONSTICK SKILLET AND I’M GOING TO ADD SOME OIL, AND THEN WHAT I’M GOING TO DO IS I’M GOING TO TAKE THE GARLIC, AND I AM GOING TO ROAST THE GARLIC IN THE OIL. THIS IS SUCH A BEAUTIFUL SIDE DISH. VERY QUICK. AND SO YOU CAN STEAM THE POTATOES OR MICROWAVE THEM, AND GET THEM READY FOR THIS. OR YOU CAN JUST LIKE WE DID OUR BRUSSEL SPROUTS, YOU CAN ALSO PUT IT IN THE OVEN AND ROAST IT IF YOU LIKE IT. SO I JUST HAVE SOME GARLIC HERE. AND WHAT I’M GOING TO DO IS I’M GOING TO ADD THESE POTATOES. LET ME GET ALL THE GARLIC. WE DON’T WANT TO WASTE ANYTHING. IT SMELLS SO GOOD, AND I DON’T WANT TO BROWN IT TOO MUCH, THEN IT WILL BECOME BITTER, SO I’M GOING TO ADD THIS HERE. AND THEN I’M GOING TO TOSS IT. AND I WANT TO SAY THAT SWEET POTATOES ARE REALLY GOOD. AND WE CAN MAKE SO MANY DIFFERENT DISHES WITH SWEET POTATOES. WE CAN ACTUALLY COMBINE THEM WITH POTATOES, BRUSSEL SPROUTS, BEETS AND MAKE A MIXED VEGETABLE MEDLEY AND OF COURSE HERE I’M DOING IT WITH JUST THE WHITE POTATO AND THE SWEET POTATO TOGETHER. AND THE COLOR BLEND IS SO BEAUTIFUL. WE ARE TOLD TO EAT COLORFUL FOOD SO THERE YOU HAVE IT THE COLORFUL BLEND. AND THEN I’M GOING TO GARNISH IT WITH GREEN ONIONS. YOU CAN GARNISH IT WITH CILANTRO OR WITH GREEN ONIONS, HOWEVER YOU HAVE LIKE IT, AND IN ORDER FOR THIS TO ROAST, I WILL JUST COOK IT A LITTLE LONGER.>>I’M GOING TO ADD SOME MORE ONION, AND THERE YOU GO. AND I’LL KEEP IT IN THE LOW FLAME. SO IT GETS NICELY ROASTED. AND THAT’S THE END OF IT.>>A HEARTY MEAL THAT WE PREPARED TODAY, MEAT AND POTATOES WITH VIBRANT BRUSSEL SPROUTS, IS A COMBINATION THAT IS SATISFYING. IN AN INDIAN MEAL, MEAT IS NOT IN THE CENTER OF THE PLATE. IT IS GENERALLY SERVED AS A SMALL PORTION TOGETHER WITH VEGETABLES AND OFTEN ACCOMPANIED BY RICE. THIS WHOLESOME HEARTY MEAL WITH A VARIETY OF FLAVORS ALLOWS NONVEGETARIANS TO EAT AND LIVE WELL. SO LONG FOR NOW. UNTIL NEXT TIME, WITH LOVE FROM MY KITCHEN TO YOURS, “VANAKAM.”>>TO ORDER COPIES OF ALAMELU’S COOKBOOKS, INCLUDING RECIPES FROM THIS SERIES, OR THE D.V.D. SET OF THIS COOKING SERIES, VISIT WWW.MPTV.ORG AND CLICK ON STORE. ALL PRICES INCLUDING SHIPPING AND HANDLING. FOR MORE INFORMATION ABOUT “HEALTHFUL INDIAN FLAVORS WITH ALAMELU” LOG ON TO WWW.MPTV.ORG AND FIND US ON FACEBOOK AT “HEALTHFUL INDIAN FLAVORS WITH ALAMELU.”

2 Replies to “Healthful Indian Flavors with Alamelu | Program | #310 — Hearty Meal

  1. I miss watching Alamelu on TV. I especially love the spice tin, full of flavor and the way she explains the purpose of the spices and veggies. you're the best, thank you. 😊🙆👍

  2. The Brussel Sprouts were amazing. I have made Brussel sprouts many times before but never has it been so flavorful. Thank you!

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