I like love cooking
foods from other countries.
00:00:01.98\00:00:04.29
Caribbean food, and Thai food,
00:00:04.84\00:00:07.18
and Mexican
food, and Indian food.
00:00:07.21\00:00:10.79
All these different
dishes that come from
00:00:10.82\00:00:13.19
different
countries are so wonderful.
00:00:13.22\00:00:15.72
Tastes good,
look good, smell good,
00:00:15.75\00:00:17.91
and on the show
we are actually doing
00:00:17.99\00:00:20.21
foods from India
and the program is
00:00:20.24\00:00:23.42
entitled Indian
Cuisine, stay by.
00:00:23.45\00:00:27.05
Welcome to Abundant Living.
00:00:54.83\00:00:56.50
Welcome. We love this show,
00:00:56.53\00:00:59.99
3ABN, and we love cooking.
00:01:00.46\00:01:02.94
That's right. And
also they may not even
00:01:02.97\00:01:05.88
know who we are.
00:01:05.91\00:01:07.28
Oh! Of course
you know who we are.
00:01:07.31\00:01:09.77
For those who are
watching for the first time.
00:01:09.80\00:01:11.60
I'm Paula Eakins
and this is my husband
00:01:11.63\00:01:13.21
Curtis Eakins. Yes.
00:01:13.24\00:01:14.74
We are the
co-hosts Of Abundant Living.
00:01:14.77\00:01:17.56
Abundant Living, and we love it.
00:01:17.59\00:01:19.95
And this is Indian
Cuisine, Indian Cuisine
00:01:20.22\00:01:23.81
Now we go to restaurants
We go to restaurants.
00:01:23.84\00:01:26.94
We love to go to
Indian restaurants
00:01:26.97\00:01:28.85
Absolutely, absolutely.
00:01:28.88\00:01:30.25
And not only that,
we do a lot of traveling
00:01:30.28\00:01:32.77
and then in the
traveling a lot of
00:01:32.80\00:01:34.17
the recipes that
I get are developed
00:01:34.20\00:01:35.77
from some of the other countries
00:01:35.80\00:01:37.17
and stuff that we
actually travel to. Yes.
00:01:37.20\00:01:39.80
And you know, we go somewhere
00:01:39.83\00:01:41.20
and they actually
have their recipes
00:01:41.23\00:01:43.58
or they'll say
something about I want try to
00:01:43.61\00:01:45.30
convert them a little bit,
00:01:45.33\00:01:46.70
change them up a little bit,
00:01:46.73\00:01:48.10
and so that
gives me an opportunity
00:01:48.13\00:01:49.50
to get a hold
of their cook book.
00:01:49.53\00:01:50.90
Yes, right. Sometimes we try
00:01:50.93\00:01:52.30
to take the book
home, and see if we can
00:01:52.33\00:01:53.70
take away some of the things,
00:01:53.73\00:01:55.10
you know, maybe so much of the
00:01:55.13\00:01:56.50
cholesterol or so
much of the saturated fat.
00:01:56.53\00:01:57.90
You know, or the
white products or whatever.
00:01:57.93\00:02:00.06
But you know, believe it or not,
00:02:00.09\00:02:01.46
a lot of other countries
actually have very good
00:02:01.49\00:02:03.84
diets with lots of fruits
and lot of veggies as well.
00:02:03.87\00:02:05.98
Yeah, we know.
We here in America
00:02:06.01\00:02:07.96
we have a Standard
American Diet or SAD.
00:02:07.99\00:02:11.99
So, but again the Indian cuisine
00:02:12.02\00:02:14.41
has a good diet
overall I will say.
00:02:14.44\00:02:17.31
Yeah. And of course
this is going to be a
00:02:17.34\00:02:18.74
meatless diet, so Absolutely.
00:02:18.77\00:02:21.11
Just what
Abundant living in 3ABN is
00:02:21.14\00:02:22.51
all about. Yes, yes, yes, yes.
00:02:22.54\00:02:23.91
Cholesterol
free. Cholesterol free,
00:02:23.94\00:02:25.55
no eggs at all.
Yeah, seems that.
00:02:26.09\00:02:29.04
No meat at all.
00:02:29.07\00:02:30.44
Nothing that comes from animal,
00:02:30.51\00:02:31.88
or has a face or a mother.
00:02:31.91\00:02:33.91
My daughter made
that comment the other day
00:02:34.19\00:02:35.56
when I was talking to her.
00:02:35.59\00:02:36.96
She said momma,
does it have a face.
00:02:36.99\00:02:38.36
I said, no. Does
it have a mother?
00:02:38.39\00:02:39.83
Does it have a
mother? No, it doesn't.
00:02:39.86\00:02:41.30
That just means that,
you know if it has a face
00:02:41.33\00:02:43.47
or a mother we should
not be messing with it.
00:02:43.50\00:02:45.61
Yeah. It's not the
best article of food.
00:02:45.64\00:02:48.44
Well, let's go to
the recipe. Alright.
00:02:48.92\00:02:51.78
Curry Potato
Turnovers, it calls for:
00:02:53.28\00:02:57.18
And soy mil, to
glaze. Now. Okay.
00:03:32.01\00:03:36.36
You already
know it's quite a bit
00:03:36.39\00:03:37.79
of spicy stuff. It
sure is. Put the recipe,
00:03:37.82\00:03:39.84
and of course in order
to even get this ready.
00:03:39.87\00:03:41.88
We got to first start on our,
00:03:41.91\00:03:43.59
actual crust itself, alright.
00:03:43.62\00:03:45.76
On the crust, huh.
00:03:45.79\00:03:47.16
So, we you're gonna do is, yes,
00:03:47.19\00:03:48.56
your favorite, as far
as your favorite thing.
00:03:48.59\00:03:49.96
Oh! My favorite thing.
00:03:49.99\00:03:51.36
Your favorite
thing. So, why don't you go
00:03:51.39\00:03:52.76
add the whole wheat
flour and whole wheat
00:03:52.79\00:03:54.27
pasty flour together there.
00:03:54.30\00:03:55.84
Okay, put both of these in here.
00:03:55.87\00:03:57.24
Put them in together.
00:03:57.27\00:03:58.64
We going to go
ahead on and add in salt.
00:03:58.67\00:04:01.08
You mentioned about McKay's'
00:04:01.30\00:04:02.67
chicken style seasoning.
00:04:02.70\00:04:04.07
Lets' talk about that for those
00:04:04.10\00:04:05.47
who may not be aware of that.
00:04:05.50\00:04:07.36
McKay's' chicken
style seasoning is actually
00:04:07.39\00:04:09.68
just a
seasoning that mimics that
00:04:09.71\00:04:12.94
of a regular chicken
broth or chicken cube
00:04:12.97\00:04:15.59
that you would use
when you are doing some type
00:04:15.62\00:04:17.49
of a soup base. But
there is no animal at all.
00:04:17.52\00:04:20.35
No animal. Okay.
00:04:20.38\00:04:21.75
No animal ingredients.
00:04:21.78\00:04:23.15
You can have a
beef style seasoning.
00:04:23.18\00:04:24.55
Yes. And no beef.
No beef. Okay. Alright.
00:04:24.58\00:04:26.07
Now you're going
to go ahead and put
00:04:26.10\00:04:27.47
your margarine in, Curtis.
00:04:27.50\00:04:28.87
And we know of
course we gonna just crumble
00:04:28.90\00:04:30.60
it on up until we get
that texture of cornmeal.
00:04:30.63\00:04:34.01
Okay. And, it's always
better if the margarine,
00:04:34.04\00:04:36.71
of course, is cold.
Now just take your fork
00:04:36.74\00:04:39.82
and go up and down.
00:04:39.85\00:04:41.22
Otherwise you're gonna,
00:04:41.25\00:04:42.62
it's not going to mash together.
00:04:42.65\00:04:44.02
Can I do it now.
Just do like that.
00:04:44.05\00:04:45.55
Oh okay. Although
that's what I was going there.
00:04:45.58\00:04:48.72
Now you kind of
stirring for a while.
00:04:48.75\00:04:50.26
I will stir a
little bit, okay. Yeah.
00:04:50.29\00:04:51.66
And usually if the
margarine is colder.
00:04:52.19\00:04:54.73
It actually crumbles
up just like cornmeal.
00:04:55.03\00:04:57.10
As you can see
it's actually doing now.
00:04:57.13\00:04:58.51
Okay. Okay. And then
what you're gonna do,
00:04:58.54\00:05:01.00
plus kind of like
what we want. Okay.
00:05:01.22\00:05:03.44
Okay. Why don't
you go ahead and pour
00:05:03.47\00:05:04.84
that water in
slowly for me there.
00:05:04.87\00:05:06.24
We add in the water.
00:05:06.82\00:05:08.19
This is the half
a cup of water here.
00:05:08.22\00:05:09.99
Okay. And we
gonna make a soft crust.
00:05:13.80\00:05:16.85
So this is going
to be a turnover,
00:05:19.96\00:05:21.94
the ingredient is
gonna be inside this.
00:05:21.97\00:05:23.69
This is going to be
that, the ingredients are
00:05:24.76\00:05:26.13
going go inside
of that, okay. Okay.
00:05:26.16\00:05:28.11
What I'm gonna do
is I am going to add
00:05:28.14\00:05:30.26
just a tad bit more of
water when you use that
00:05:30.29\00:05:32.90
whole wheat flour and
you use the pasty flour.
00:05:32.93\00:05:35.36
You might have to put
just a little bit more,
00:05:35.84\00:05:37.55
just a little bit
more water in here,
00:05:37.58\00:05:39.21
little bit more there, okay.
00:05:39.72\00:05:42.33
I'll let you do
it baby. Alright.
00:05:43.36\00:05:44.73
Now once we gets
this going and we gonna,
00:05:44.76\00:05:48.18
see its making up
its own thing there.
00:05:48.48\00:05:50.64
And what we've
done Curtis is save time
00:05:51.31\00:05:54.76
once again we've
gotten our dough.
00:05:55.03\00:06:01.34
Oh! True. 3ABN kitchen one down,
00:06:03.03\00:06:06.52
and you got it going on baby.
00:06:07.39\00:06:09.03
Oh! Now I am going
to move this over to
00:06:09.51\00:06:11.39
the side because
what I want you to do as
00:06:11.42\00:06:13.22
matter of fact let's take this.
00:06:13.25\00:06:14.62
Go ahead on and.
So we're just fast
00:06:14.66\00:06:16.03
forward about 5
minutes. We got fast forward.
00:06:16.06\00:06:17.45
I'm gonna give you
a knife and you can go
00:06:17.48\00:06:18.85
ahead and start
chopping the onion up and
00:06:18.88\00:06:20.25
I want to go
ahead start rolling out
00:06:20.28\00:06:21.65
the dough so they
could see this dough.
00:06:21.68\00:06:23.05
Okay. Alright. And the reason
00:06:23.08\00:06:24.79
why is that this
dough actually has to sit
00:06:24.82\00:06:26.74
for at least 30
minutes chilling.
00:06:26.77\00:06:29.95
Okay, and 30
minutes is almost equal to
00:06:30.34\00:06:33.03
the amount of time
that we actually have. Okay.
00:06:33.06\00:06:35.68
Okay. All right-y.
00:06:35.71\00:06:39.55
When was the last
time we've been to
00:06:42.11\00:06:43.48
a Indian restaurant. Honey,
00:06:43.51\00:06:45.92
it's been a while. Oh!
00:06:45.95\00:06:47.34
There's this
one in Huntsville we
00:06:47.37\00:06:48.74
We frequent quite often.
00:06:49.00\00:06:50.48
My wife goes to the restaurant,
00:06:50.51\00:06:51.88
she gets her
pencil and pad out and
00:06:51.91\00:06:55.88
try to guess what's the
ingredients in the meal.
00:06:55.91\00:06:58.03
Don't tell all my secrets.
00:06:58.98\00:07:00.35
Okay. That's just one of them.
00:07:00.38\00:07:01.86
Now believe or not,
00:07:01.89\00:07:03.26
this recipe is going to be for,
00:07:03.29\00:07:05.30
we're gonna
make four turnover so
00:07:05.99\00:07:07.81
I usually just
cut it in half first,
00:07:07.84\00:07:10.15
and then I cut it cross again.
00:07:11.38\00:07:12.83
So I want four pieces, okay.
00:07:13.19\00:07:15.25
And then each
one of these piece is
00:07:16.35\00:07:17.72
going to make its own.
00:07:17.75\00:07:19.79
Turn over. Turn over.
00:07:20.23\00:07:21.60
Now while I am doing is,
00:07:21.65\00:07:23.02
I am going to
take and roll this,
00:07:23.05\00:07:24.42
get this rolled out in a minute.
00:07:24.45\00:07:25.82
I want you to
get your fire going,
00:07:25.85\00:07:27.22
because now we're going
to fix the inside, okay.
00:07:27.25\00:07:28.62
And you have oil right there.
00:07:32.56\00:07:34.20
We're gonna put the oil in.
00:07:34.23\00:07:35.60
Okay, and I am
going to watch what
00:07:39.07\00:07:41.52
was going to happen.
00:07:41.55\00:07:42.92
I am going to go
ahead and have you put that
00:07:42.95\00:07:44.32
inside and sauté
those onions for me.
00:07:44.35\00:07:45.72
Here is your spatula.
00:07:45.75\00:07:47.12
I start sautéing onion. Yup,
00:07:47.97\00:07:49.56
and I am going to go ahead on
00:07:49.59\00:07:50.96
and start making up
the actual pockets himself.
00:07:50.99\00:07:54.82
Just roll it out, then.
00:07:54.85\00:07:57.69
You want the
onions to be translucent
00:08:04.24\00:08:06.54
Yes, please.
00:08:06.57\00:08:07.94
Picking up these
kitchen terms, honey.
00:08:11.22\00:08:12.84
You picking them
up, picking them up.
00:08:12.87\00:08:14.24
Translucent.
That's a good thing.
00:08:14.27\00:08:15.64
That's a good thing. Yes.
00:08:15.67\00:08:17.04
Get some flour going here.
00:08:22.14\00:08:24.70
Okay, now this is
in your cook book.
00:08:26.85\00:08:28.67
This is in our
supplemental book.
00:08:28.70\00:08:30.53
This is the new one. Okay.
00:08:30.56\00:08:31.93
So let's talk about that because
00:08:31.96\00:08:33.33
The supplemental
recipe book actually is
00:08:33.66\00:08:35.64
the addition to global.
00:08:35.67\00:08:38.39
We've done a global one before,
00:08:38.42\00:08:39.99
we've added recipes to it,
00:08:40.02\00:08:41.92
it's gonna, sit that over there.
00:08:41.95\00:08:43.39
I am going to back
up a little bit because
00:08:43.42\00:08:45.29
the tears are about
to flow. A little bit.
00:08:45.83\00:08:48.31
You alright? Yes.
00:08:48.34\00:08:49.75
Okay. Back up a
little bit. I'll back up.
00:08:49.78\00:08:51.96
And I will you tell
what, just turn that down.
00:08:51.99\00:08:54.41
We will keep that going.
00:08:58.73\00:09:00.11
You going to do all four.
00:09:03.97\00:09:05.34
I'm just going to
do one, so you can,
00:09:05.37\00:09:06.74
I'll do two of
them so you can see
00:09:06.77\00:09:08.14
what's going on. Alright.
00:09:08.17\00:09:09.54
Alright. You wanna
make a round circle.
00:09:09.57\00:09:11.98
'Cause we gonna fill it up.
00:09:14.00\00:09:15.37
And now what you gonna do is,
00:09:16.31\00:09:17.68
you're gonna go
ahead on and let's start
00:09:17.71\00:09:19.08
them spices. We got that
garlic going on in there.
00:09:19.11\00:09:21.01
Now, this is the garlic.
00:09:21.04\00:09:22.41
And then these are your spices.
00:09:22.44\00:09:23.81
We got cumin,
turmeric, coriander
00:09:23.84\00:09:26.87
and McKay's
chicken style seasoning.
00:09:26.90\00:09:29.26
It's going to
really be smelling good,
00:09:29.29\00:09:30.84
smelling good, smelling good.
00:09:30.87\00:09:32.39
I'll look in the
turmeric and chicken styles
00:09:35.35\00:09:38.36
seasoning and cumin, on in.
00:09:38.39\00:09:41.47
That smell good. Alright.
00:09:43.08\00:09:46.54
Its time for the
carrots too or what?
00:09:50.07\00:09:51.97
Now, what's going to happen is
00:09:52.00\00:09:53.37
this sautés for a
while and the onions
00:09:53.40\00:09:56.50
are actually going
to get little more of a
00:09:56.53\00:09:57.90
caramel color,
okay. And then we going
00:09:57.93\00:10:00.36
go ahead and put in the potatoes
00:10:00.39\00:10:02.48
and also the
carrots. And I've already
00:10:02.51\00:10:04.16
steamed those, yes.
I've already steamed them
00:10:04.19\00:10:05.98
so they're ready to go.
00:10:06.01\00:10:07.38
You smell that.
Isn't that wonderful?
00:10:07.41\00:10:09.33
It's lovely. Alright, alright.
00:10:09.36\00:10:11.69
It is kicking. It's
kicking. It's kicking.
00:10:11.72\00:10:14.01
I am going to
stir it up real good,
00:10:19.54\00:10:20.91
sauté that, turn the
fire up a little bit.
00:10:20.94\00:10:22.31
Move all the
stuff out of your way.
00:10:22.34\00:10:24.18
Alright. Okay. Now,
normally what happens is
00:10:28.38\00:10:36.29
once we finish cooking that.
00:10:36.32\00:10:37.69
We let it sit on
aside because it really does
00:10:37.72\00:10:39.70
have to cool before
you put it inside of
00:10:39.73\00:10:41.32
the crust itself, okay. Okay.
00:10:41.35\00:10:44.86
Alright. Once you
have cooked the crust.
00:10:44.89\00:10:46.26
We'll cook. That's right.
00:10:46.29\00:10:47.66
Okay. Okay. So we'll sauté that
00:10:47.69\00:10:49.24
and then let me
just go ahead on and turn
00:10:49.27\00:10:51.53
it a little bit more
here around the edges.
00:10:51.56\00:10:53.19
Now can you put
any type of meat.
00:10:53.22\00:10:57.79
Absolutely. I mean
vegetation meat in here.
00:10:57.87\00:11:00.30
Yes, yeah. You can
really play with this.
00:11:00.33\00:11:02.45
Yeah. Quite a bit.
It's a matter of fact
00:11:02.48\00:11:04.28
and you can turn it off right.
00:11:04.31\00:11:05.68
Go ahead and turn it off, okay.
00:11:05.71\00:11:07.08
As a matter of fact,
around the holiday time
00:11:07.11\00:11:08.53
when I am making these.
00:11:08.56\00:11:09.93
I will make them up
and you can actually
00:11:09.96\00:11:11.58
make them up and put the some,
00:11:11.61\00:11:13.87
I'll show that to you also.
00:11:13.90\00:11:15.27
But you can actually put,
00:11:15.30\00:11:16.67
your filling on the inside
00:11:16.70\00:11:18.07
Okay. Put the
other top on top of it.
00:11:18.10\00:11:19.57
Take a fork and then
go all way around it,
00:11:19.60\00:11:21.40
okay. And make a
nice pocket. Okay.
00:11:21.43\00:11:22.80
Alright. Alright,
okay. Or the other way
00:11:22.83\00:11:24.78
we're gonna do
it which even though
00:11:24.81\00:11:26.43
it has not cooled yet.
00:11:26.46\00:11:28.46
We're gonna just
take out a little bit.
00:11:28.49\00:11:32.35
So, now you assume
that it has cooled.
00:11:32.44\00:11:34.80
Yes, and we just
gonna go ahead and.
00:11:34.83\00:11:36.48
Put a little bit inside. Yes.
00:11:37.22\00:11:39.03
And then we are
going to just fold it up.
00:11:42.51\00:11:45.50
Umh. Very good baby.
00:11:53.41\00:11:56.07
And what you're gonna
do is, take your fork.
00:11:56.27\00:11:58.13
Can I do one of those? Yeah
00:11:58.16\00:12:00.07
What's that you call
that crimping or something.
00:12:01.85\00:12:03.99
Well, it's kind of,
fork kind of helps it
00:12:04.07\00:12:06.74
to keep it together there. Yeah.
00:12:06.77\00:12:08.48
So when it bakes in the oven,
00:12:08.51\00:12:09.88
you give me
that tray over there?
00:12:09.91\00:12:11.28
Give me that
tray. Okay, alright.
00:12:11.31\00:12:23.54
Let me just put this right here.
00:12:23.68\00:12:25.30
And you can't put a lot
in there now Curtis, okay.
00:12:25.66\00:12:27.69
Okay. 'Cause you won't
be able to do your thing.
00:12:27.72\00:12:30.21
Want me to do this. Yeah.
00:12:30.24\00:12:31.61
Okay. You need to
back up a little bit, baby,
00:12:31.64\00:12:33.01
okay. This is
maybe dangerous, alright.
00:12:33.04\00:12:35.27
I know. Okay. That's enough to
00:12:35.30\00:12:37.88
more than enough,
more than enough. Okay.
00:12:37.91\00:12:39.66
Because, I still
have to close it. Okay.
00:12:39.69\00:12:42.10
Now, I want you to
take notes okay baby.
00:12:42.13\00:12:43.75
You're taking notes on this.
00:12:44.24\00:12:45.61
Go ahead Mr. Eakins.
00:12:45.64\00:12:47.01
Okay. Sister Eakins.
00:12:47.04\00:12:48.41
And hope the
camera's getting a close up
00:12:48.47\00:12:50.98
of this, because
this is very critical
00:12:51.01\00:12:52.47
move right here.
00:12:52.50\00:12:53.87
I'm not trying to be funny baby.
00:12:54.17\00:12:55.54
Okay, I want to. I'm
gonna take this fork.
00:12:55.57\00:12:57.20
Okay, I'm gonna crimp it.
00:12:58.13\00:12:59.64
What is so funny?
00:13:00.83\00:13:02.20
Even the camera
crew is laughing.
00:13:02.23\00:13:03.60
What's funny is that the whole,
00:13:03.63\00:13:05.00
that there is holes up there,
00:13:05.03\00:13:06.40
honey and when that goes, okay.
00:13:06.43\00:13:07.80
Okay, it's closed
now. Okay, there you go.
00:13:07.83\00:13:09.55
Mine's the
prettier. Well, we're about
00:13:09.92\00:13:12.37
the same. Here you
go and yeah that's.
00:13:12.40\00:13:20.21
Well. Okay, the
way you're laughing?
00:13:21.43\00:13:22.80
I don't know. Okay,
you have to talk to me
00:13:22.83\00:13:24.40
after the show. I
just want you to know.
00:13:24.43\00:13:26.79
Maybe you need to take a break?
00:13:26.82\00:13:28.19
I want you to know
that at the end of the show.
00:13:28.22\00:13:30.70
I am going to
show you Curtis's and
00:13:30.73\00:13:32.37
what happens with that.
00:13:32.61\00:13:34.00
May be pick out
which one is mine
00:13:34.03\00:13:35.48
when it starts baking.
00:13:35.51\00:13:36.88
But it bakes in the oven.
00:13:37.35\00:13:38.72
It has a temperature
of above 400 degrees.
00:13:38.75\00:13:41.16
It will bake in oven
and that will get nice
00:13:41.19\00:13:42.93
and golden brown.
Now one of the things
00:13:42.96\00:13:44.38
that you can do is
just take your brush
00:13:44.41\00:13:46.48
and little bit of the soy milk.
00:13:46.51\00:13:48.20
What we have here and
you're just gonna brush
00:13:48.47\00:13:50.65
it across the top, okay.
00:13:50.68\00:13:52.05
Brush across the
top. Okay. Alright.
00:13:52.44\00:13:56.64
Well, we're gonna take a break,
00:13:56.67\00:13:58.13
and when we come back.
00:13:58.16\00:13:59.53
We will look at
the next recipe. Okay.
00:13:59.56\00:14:01.08