I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome to another
3ABN Today Cooking program.
00:01:06.63\00:01:11.17
I'm Jill Morikone
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and we're so delighted
that you have tuned in today.
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If you've watched
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our 3ABN cooking
programs in the past,
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this program
will be no surprise,
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because we have some guests
who have been here before.
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And I just have to tell
you, I love their cooking.
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And not only their cooking,
their passion for evangelism.
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They have an incredible ministry
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and we wanted to bring them back
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to share some brand new
recipes with you at home.
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I'm excited to introduce
to you our special guest,
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this is Heidi Thompkins,
Ivan Raunch, and Martin Raunch,
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and we are
excited you all are here.
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And you are with
Heidi's Health Kitchen.
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Correct.
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So tell me Heidi,
a little bit about
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what was the
impetus or the driving force
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behind Heidi's Health Kitchen?
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Why did you want to begin
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the ministry in the first place?
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Well, we could tell you
so much, but just briefly.
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Heidi's Health Kitchen
was started to give people
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the opportunity to
learn how to eat healthily,
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to learn how to cook healthily,
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to provide
healthy meals and options
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while spreading
the gospel as well.
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Amen. That's wonderful.
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So Heidi's Health
Kitchen supports our Bible work.
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So we are
basically Bible workers
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and the business
feeds our Bible work.
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Oh, that's incredible.
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It's an incredible ministry,
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there's so many
testimonies of people's lives
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who have been changed as
a result of this ministry.
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So one of the things and
you all partnered together
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from the very
beginning, is that right?
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Yes. Yes.
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It's been like three years
since we started this business
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and ministry.
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Amen. That's wonderful.
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Now your brother Ivan,
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I see he kind of looks
like you a little bit, Martin.
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So when did you first
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become involved in
Heidi's Health Kitchen.
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Well, I have been involved
with Heidi's Health Kitchen
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on and off since
the time they started,
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but not like full-fledged.
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However, after I
graduated from Heartland,
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I have been with
them throughout this
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summer helping them
and, yeah, helping them.
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That's wonderful. Amen.
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And I know one of the hallmarks
of Heidi's Health Kitchen
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and I get the emails
when they send them out
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is you do pop up
restaurants, tell me about that
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because today,
we're doing all food
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that is from the
pop up restaurants.
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Yes. Correct.
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So tell me about that?
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Today's show is
called restaurant favorite.
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So each of
these foods are things
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that we have served
at our pop up restaurant,
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and so our pop up restaurant
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is something that
happens on a periodic basis.
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So we don't have
our own place as of yet,
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so we rent locations
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where we can operate and open up
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as Heidi's Health Kitchen
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after hours when
they have closed.
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So we can have our
own, you know, ambiance
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and change the
setting somewhat to reflect
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what we would have
if we had our own place.
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Just to add to
what Heidi mentioned,
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I would also like to mention
that in our pop up restaurant,
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we make sure that we have
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Adventist
literature and Adventist music
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and of course
Adventist working as well.
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And the food is, I should
say it's an Adventist food
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because we make sure
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that people get the
highest quality of food.
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When they have their
food, the food gets into that,
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becomes a blood.
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We want to make sure they
get the best blood possible
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through our foods.
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And so everything is outlined
in the Spirit of Prophecy.
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We use that as a blueprint
for a pop up restaurant.
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Amen.
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And of course, we want
them to have clear mind
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so they can perceive and read
the literature on the table.
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Right, that's wonderful.
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You do plant based. Plant based.
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You do a lot of
gluten free as well.
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Everything actually
that we do is gluten free.
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Now, I didn't know
that. This is brand new.
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You said
everything is gluten free.
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Everything, yes.
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Maybe four years
ago I did a quick test,
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you know, I've had back surgery
and inflammation in the past
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and I heard that
a gluten free diet
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reduce inflammation.
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So I wanted to
test it out myself
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and see if that
really made a difference.
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And when I did that
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I found that the
gluten free products
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that are processed on the market
00:05:02.70\00:05:04.27
either contain
high amounts of sugar,
00:05:04.30\00:05:06.23
dairy, or eggs to compensate
00:05:06.27\00:05:09.77
I guess for the
consistency, taste, and texture.
00:05:09.80\00:05:12.47
And there was
nothing plant based or vegan
00:05:12.51\00:05:15.98
that was gluten free.
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And so for that reason
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when we started
Heidi's Health Kitchen,
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we wanted to give
people the very, very best
00:05:20.95\00:05:23.45
and show them that
gluten free reducing your risk
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can be healthy and delicious.
00:05:27.76\00:05:29.79
Yeah. Amen. Oh,
that's wonderful.
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Well, let's take a look
at some of these recipes
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what we're going to
be making here today.
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Sure, absolutely.
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And these are all of the recipes
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from your pop up kitchen.
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Yes. Yeah, okay.
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Mint chickpea and
parsley stuffed avocadoes.
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That looks fabulous.
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Yes, that's what we serve
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as an appetizer
at our restaurant.
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Nice.
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Then we're making a
coconut chutney which is...
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A south Indian
delicacy, I must say.
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Oh, and then
zesty lime cauliflower.
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Yes, we serve that
with the coconut chutney
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and it really
goes well together.
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Nice, okay and then
curry nettle potato...
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You're putting
nettle and potatoes?
00:06:03.73\00:06:05.69
Yes, without the sting.
00:06:05.73\00:06:07.06
Stinging it out
without the sting.
00:06:07.10\00:06:09.36
Yummy, and then Kashmiri Pulao?
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Yes. Perfect, you said it right.
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That must be Indian.
Yes, it is north Indian.
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North Indian, okay,
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and then we're finishing
that with the vegetable...
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Paya. Paya.
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Okay, yummy.
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Well, I know that the
food's going to be good
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because we've have had
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Heidi's Health
Kitchen food before
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and we know it's good
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so I'm excited
about this program.
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Praise God.
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Let's take a look
at that first recipe
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that is the mint chickpea
and parsley stuffed avocados.
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Let's read those ingredients.
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You wanna read
that for us, Heidi.
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Sure.
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Boy, that looks good
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and you use this is an
appetizer in the pop-up?
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Yes, this is one
of our appetizers.
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This is a real
favorite. Everyone loves this.
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Yeah, show us what we do. Sure.
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So we're going to get started.
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Ivan, can you
turn this on for me?
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Yes. We're going
to heat up the oil.
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It was half a cup separated
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so I'm just going to
pour about half of this.
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And we're just going
to saute our shallots.
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Now shallots
are very, very thin,
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we don't want these to burn,
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so we're just
going to probably do this
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on a medium to medium high heat.
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Watch it very, very well
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because we don't
want these to burn,
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but they really
add so much flavor.
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Oh, yes. Well, worth it.
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And then once
these saute a little bit,
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we're going to be
adding our garlic.
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Now it's very
important when we use garlic.
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We don't want to just
throw a whole garlic in.
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Garlic has allicin
which is only activated
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when you press, or
crush, or cut the garlic.
00:08:07.32\00:08:10.15
Really?
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So we wanna get
all of those benefits.
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So if you have a garlic
press, you can press the garlic.
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If you don't
have a garlic press,
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you can just chop it
finely into small pieces
00:08:18.39\00:08:21.33
that will release that allicin
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so that you get all of
those benefits of the garlic.
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Okay.
00:08:26.43\00:08:27.77
So we're going to
add our garlic as well.
00:08:27.80\00:08:29.14
And normally, if
you're doing this at home,
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you'd have saute a
little longer before we...
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Yes. Yes. We would.
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And really the sauteing
doesn't have to take long.
00:08:34.28\00:08:37.48
It's just we don't
want to have that raw taste
00:08:37.51\00:08:41.52
that sharp raw taste
of raw onion, or shallots,
00:08:41.55\00:08:45.19
or the sharp
taste of raw garlic.
00:08:45.22\00:08:47.32
So the cooking is
really just to tone down
00:08:47.36\00:08:52.16
that taste a little bit really.
00:08:52.19\00:08:55.46
Now, that makes sense.
And you use fresh herbs.
00:08:55.50\00:08:58.13
Yes, we're using
fresh herbs, fresh mint,
00:08:58.17\00:09:00.20
and fresh parsley and
I prefer in this recipe
00:09:00.24\00:09:03.54
the flat leaf parsley
versus the curly edged parsley.
00:09:03.57\00:09:07.58
Okay. They taste
actually different.
00:09:07.61\00:09:11.01
And great, so we've got
that sizzling a little bit.
00:09:11.05\00:09:13.21
We're going to
add our chickpeas,
00:09:13.25\00:09:15.22
which we've rinsed and drained.
00:09:15.25\00:09:17.85
So we're just
going to add those in
00:09:17.89\00:09:19.95
and they don't need to cook long
00:09:19.99\00:09:21.36
but we just want to
get the flavors to meld in
00:09:21.39\00:09:23.93
together a little bit.
00:09:23.96\00:09:25.93
I can smell the
garlic and the shallot,
00:09:25.96\00:09:28.96
it smells good.
00:09:29.00\00:09:30.33
Yes, shallots are
much more fragrant
00:09:30.37\00:09:32.03
actually even than onions.
00:09:32.07\00:09:33.87
Yeah, I agree.
00:09:33.90\00:09:35.27
If someone couldn't
find shallots in their area,
00:09:35.30\00:09:37.24
they can use onion,
00:09:37.27\00:09:38.61
but shallots really
make a big difference.
00:09:38.64\00:09:41.51
And if they
couldn't find shallots,
00:09:41.54\00:09:42.88
they could even
use pearl onions.
00:09:42.91\00:09:44.41
Oh, yeah. Okay.
00:09:44.45\00:09:46.72
Nice. Great.
00:09:46.75\00:09:48.08
So we're pretty
much ready with that.
00:09:48.12\00:09:49.48
We can turn down the heat,
00:09:49.52\00:09:51.35
and you would want to
let this cool a little bit
00:09:51.39\00:09:53.62
because we're going from the pan
00:09:53.66\00:09:55.26
to the food processor
00:09:55.29\00:09:57.39
and so you just want to
let it cool a little bit.
00:09:57.43\00:10:01.46
So we're going to get
our food processor ready.
00:10:01.50\00:10:06.37
And we're going to
transfer that mixture
00:10:06.40\00:10:09.44
and then we're going to be
adding some additional items.
00:10:09.47\00:10:13.04
There we go.
00:10:16.38\00:10:18.11
We'll get all of that in there.
00:10:18.15\00:10:19.48
I know, try to get it
without spilling on the counter
00:10:19.51\00:10:21.68
is always a challenge.
00:10:21.72\00:10:25.02
Okay.
00:10:25.05\00:10:26.39
And you want the oil as well
00:10:26.42\00:10:27.82
because that's what's
really gonna make it creamy
00:10:27.86\00:10:30.39
when we blend.
00:10:30.43\00:10:31.86
We want all those shallots
that are stuck at the top.
00:10:31.89\00:10:34.70
Perfect.
00:10:37.83\00:10:39.17
Okay, yes, excellent.
00:10:39.20\00:10:42.40
Okay, great.
00:10:42.44\00:10:44.77
And so to this
00:10:44.81\00:10:46.14
we're just going to add
our remaining ingredients.
00:10:46.17\00:10:48.48
Mint really, really
gives us an incredible flavor,
00:10:48.51\00:10:52.65
makes it very
fragrant and delicious.
00:10:52.68\00:10:55.22
The parsley will go in as well.
00:10:55.25\00:10:58.92
And we've got salt,
00:10:58.95\00:11:00.46
we tend to use
either a pink salt,
00:11:00.49\00:11:02.69
a pink Himalayan salt,
or we use a Celtic sea salt.
00:11:02.72\00:11:07.20
And that way we're getting
more of those extra minerals
00:11:07.23\00:11:10.20
and an added health benefits.
00:11:10.23\00:11:12.70
No lemon juice now?
00:11:12.73\00:11:14.54
We will add the lemon juice.
00:11:14.57\00:11:16.71
I'll probably just
blend this a little bit
00:11:16.74\00:11:18.67
to break up the chickpeas.
00:11:18.71\00:11:20.61
Okay, so once
it's a course mixture
00:11:25.48\00:11:27.48
we can go ahead and
add the lemon juice.
00:11:27.52\00:11:31.72
Nothing better than
fresh lemon, it's something...
00:11:31.75\00:11:33.52
Yeah. That's right.
00:11:33.56\00:11:34.96
I love that.
00:11:34.99\00:11:36.32
Okay.
00:11:49.67\00:11:51.01
Now, one of the things
that we're going to do is
00:11:51.04\00:11:52.37
we're finishing up
the food processor,
00:11:52.41\00:11:53.98
we're gonna drizzle in
a little bit of olive oil
00:11:54.01\00:11:56.44
and that adds an
even more creamy texture.
00:11:56.48\00:11:59.58
Oh, yeah.
00:11:59.61\00:12:00.95
Okay.
00:12:11.06\00:12:12.39
Yummy. And it's ready.
00:12:12.43\00:12:14.13
Yay! That's so easy.
00:12:14.16\00:12:15.80
Now do you make it as...
00:12:15.83\00:12:17.17
So then it chills
and sets a while or...
00:12:17.20\00:12:18.57
We do, yes. This
should be served chilled.
00:12:18.60\00:12:21.40
Absolutely.
00:12:21.44\00:12:22.77
And so then you would just
want to put it into your dish.
00:12:22.80\00:12:26.37
Now if you don't have avocados,
this is great as a spread,
00:12:26.41\00:12:30.11
I love it on toast.
00:12:30.15\00:12:31.48
It's so amazing on toast. Nice.
00:12:31.51\00:12:33.68
So you could use
this as a sandwich spread
00:12:33.72\00:12:36.99
or however you'd like it.
00:12:37.02\00:12:38.79
You know, for
our pop up restaurant
00:12:38.82\00:12:40.39
we serve it in the avocados
00:12:40.42\00:12:42.32
and it makes a
very nice appetizer.
00:12:42.36\00:12:45.49
That's exciting. Yeah.
00:12:45.53\00:12:46.86
Makes me want to come
to New York City and eat.
00:12:46.90\00:12:49.10
Exactly.
00:12:49.13\00:12:51.23
Okay, so with the avocado
00:12:51.27\00:12:53.37
we're just going
to cut this in half.
00:12:53.40\00:12:55.80
Nice.
00:12:58.94\00:13:01.61
And we're going to...
We washed all our hands.
00:13:01.64\00:13:03.65
Yes. That's right.
00:13:03.68\00:13:05.01
Take out the pip,
you can leave this aside.
00:13:05.05\00:13:09.68
Oops, there, thank you.
00:13:09.72\00:13:11.62
And so now we
would just scoop this.
00:13:11.65\00:13:13.96
This is how we serve it.
00:13:13.99\00:13:15.52
We scoop it
right into the avocado.
00:13:15.56\00:13:17.86
So you keep the avocado...
I was thinking maybe you...
00:13:17.89\00:13:19.23
Yes.
00:13:19.26\00:13:20.60
People are eating the
avocado, they're eating the dip
00:13:20.63\00:13:22.26
and then they're
scooping into the avocado.
00:13:22.30\00:13:24.53
It is so good and so
we just dress this up.
00:13:24.57\00:13:30.57
Oh, that's pretty.
00:13:30.61\00:13:32.11
Do a little
garnish or something.
00:13:32.14\00:13:33.78
Yay! You're ready to try it?
00:13:33.81\00:13:35.14
I'm ready. Oh, yes, I'm ready.
00:13:35.18\00:13:36.98
Now, it's still kind of warm.
00:13:37.01\00:13:38.35
So normally let it sit
a while. It would be cold.
00:13:38.38\00:13:40.38
Oh, that's fabulous.
00:13:43.52\00:13:44.85
And when you dig
into the avocado,
00:13:44.89\00:13:46.22
it's really great.
00:13:46.25\00:13:48.12
That's wonderful,
00:13:48.16\00:13:49.49
and we have some
finished product over here too.
00:13:49.52\00:13:50.86
That's beautiful. Yes.
00:13:50.89\00:13:52.23
So normally you
would you decorate it
00:13:52.26\00:13:53.60
with a little bit
of flat leaves parsley,
00:13:53.63\00:13:55.13
a little of
something to make it look nice.
00:13:55.16\00:13:57.03
Nice, let's go
to our next recipe
00:13:57.07\00:13:59.23
and, Ivan, you wanna
read that next recipe for us.
00:13:59.27\00:14:00.60
Sure. Absolutely!
00:14:00.64\00:14:01.97
Coconut chutney.
00:14:02.00\00:14:03.34
Okay.
00:14:20.46\00:14:21.79
Well, we've
switched places here a bit
00:14:21.82\00:14:23.43
because Martin, you're
gonna demonstrate this one.
00:14:23.46\00:14:25.19
Now, is this recipe that
you all ate a lot growing up.
00:14:25.23\00:14:29.40
Oh, yes, definitely
00:14:29.43\00:14:31.00
because in India,
South India especially,
00:14:31.03\00:14:34.27
every breakfast you
have at least 50% of families
00:14:34.30\00:14:37.44
they have this
chutney in their home.
00:14:37.47\00:14:39.21
Really? So this
is a breakfast dish.
00:14:39.24\00:14:40.91
Yes. Yes, that is correct.
00:14:40.94\00:14:43.61
Okay. So first... That's great.
00:14:43.65\00:14:45.45
Would you eat it
with rice with...
00:14:45.48\00:14:47.62
No, we have
different breakfast dishes.
00:14:47.65\00:14:49.62
We just call as
idly, dosa, pongal,
00:14:49.65\00:14:52.79
I know you're not
familiar with those names.
00:14:52.82\00:14:55.39
All these are savory dishes
and you have this as a side.
00:14:55.42\00:14:59.93
Oh, nice. Okay, great.
00:14:59.96\00:15:03.30
So I will first show you
00:15:03.33\00:15:07.67
how I'm going
to open the coconut
00:15:07.70\00:15:09.47
because I don't want people to
00:15:09.50\00:15:12.01
just because they're not
able to open this coconut,
00:15:12.04\00:15:14.54
they shouldn't eat this.
00:15:14.58\00:15:16.68
I want them all to
try in their homes.
00:15:16.71\00:15:20.32
You're using a
hammer on the set.
00:15:20.35\00:15:21.78
Yes. That's right.
00:15:21.82\00:15:24.89
Well, I would stand back.
00:15:24.92\00:15:28.92
Okay.
00:15:28.96\00:15:30.29
So one small tip would be
00:15:30.33\00:15:33.50
you would be able to
see lines on the coconut.
00:15:33.53\00:15:36.90
So here there's
one, there's one here.
00:15:36.93\00:15:39.20
Oh, yeah, I can see that. Yes.
00:15:39.23\00:15:41.00
So you have to
hit it right on that.
00:15:41.04\00:15:44.01
Okay. On the line.
00:15:44.04\00:15:45.37
On the line, you
can see it on the line.
00:15:45.41\00:15:46.74
Okay, got it.
00:15:46.78\00:15:48.11
All right, so
watch out everybody.
00:15:48.14\00:15:50.65
Is it going to splatter?
00:15:50.68\00:15:52.01
No, it shouldn't.
00:15:52.05\00:15:55.08
Okay.
00:15:55.12\00:15:56.45
So you hit one line
then you hit another line?
00:15:56.48\00:15:57.95
Yes, that is correct. Okay.
00:15:57.99\00:16:01.16
So that way you're weakening it.
00:16:01.19\00:16:05.66
You're not
hurting your hand? No.
00:16:05.69\00:16:09.30
So you can already
hear the difference.
00:16:09.33\00:16:11.33
I can hear the difference. Yes.
00:16:11.37\00:16:12.70
Yes.
00:16:12.73\00:16:15.14
Wow!
00:16:15.17\00:16:17.84
Now this is, I
can see it's cracking.
00:16:17.87\00:16:20.24
Yes, exactly. That is cool.
00:16:20.28\00:16:22.21
Okay. Yes.
00:16:22.24\00:16:25.15
Yeah.
00:16:25.18\00:16:26.51
There we go. Ta-da!
00:16:29.78\00:16:33.82
Okay. All right.
00:16:33.86\00:16:35.32
So that's pretty
much it and then...
00:16:35.36\00:16:38.59
You would open
it and scoop it out.
00:16:38.63\00:16:40.10
Of course, you get to
drink the coconut water.
00:16:40.13\00:16:42.06
Yes, definitely. Which
I think is the best part.
00:16:42.10\00:16:43.63
Yes.
00:16:43.67\00:16:45.00
And yes, what you
do is, you open it
00:16:45.03\00:16:46.97
and then you chop it...
00:16:47.00\00:16:49.74
I mean, you slide
it through the knife
00:16:49.77\00:16:51.64
and then you cut it
00:16:51.67\00:16:53.01
and then you get
it pieces like this.
00:16:53.04\00:16:54.51
It looks like this. Yes.
00:16:54.54\00:16:55.88
Got you.
00:16:55.91\00:16:57.25
Okay, so you don't peel it?
00:16:57.28\00:16:59.71
We don't peel this brown part.
00:16:59.75\00:17:01.52
No, we don't. Okay.
00:17:01.55\00:17:02.88
It is also good for health so.
00:17:02.92\00:17:04.72
So let me ask you
a question, Martin.
00:17:04.75\00:17:06.09
Yes.
00:17:06.12\00:17:07.46
What if people are nervous
00:17:07.49\00:17:08.82
about using the hammer
and breaking the coconut,
00:17:08.86\00:17:11.59
what are the other alternate
options for such people?
00:17:11.63\00:17:13.80
Right. If someone says,
"I'm afraid about using that."
00:17:13.83\00:17:16.53
Well, in India,
00:17:16.56\00:17:18.33
typical Indians what they do is,
00:17:18.37\00:17:19.93
they really don't use hammer,
00:17:19.97\00:17:21.47
I just wanted to
be more professional.
00:17:21.50\00:17:24.74
Well, you impressed me.
00:17:24.77\00:17:26.74
Thank you,
00:17:26.78\00:17:28.11
but usually, in
India what they do is,
00:17:28.14\00:17:30.15
we just use a rock, a
big rock and then hit on it.
00:17:30.18\00:17:33.75
Even if you see
in Hindu temples,
00:17:33.78\00:17:35.65
what they do is they
take this whole coconut,
00:17:35.68\00:17:37.69
they hit it on the floor,
00:17:37.72\00:17:39.39
it is one of
the rituals they do.
00:17:39.42\00:17:42.02
So you could open it in that way
00:17:42.06\00:17:43.93
or you can open in this way.
00:17:43.96\00:17:46.39
I don't want to follow
00:17:46.43\00:17:47.76
the ritual of the Hindu temples.
00:17:47.80\00:17:49.13
I'd rather use a hammer.
00:17:49.16\00:17:50.67
Okay. Yes.
00:17:50.70\00:17:52.03
So, if you don't have a coconut
00:17:52.07\00:17:53.94
or if you don't want
to go through this process
00:17:53.97\00:17:56.77
and use the fresh coconut,
00:17:56.81\00:17:58.14
then you can use
desiccated coconut
00:17:58.17\00:18:00.21
or coconut flakes
00:18:00.24\00:18:01.58
and you can soak them in
water to re-hydrate them.
00:18:01.61\00:18:03.95
Yes. That is correct.
00:18:03.98\00:18:05.31
Good. Yup.
00:18:05.35\00:18:06.68
All right, so we
have these items,
00:18:06.72\00:18:10.69
coconuts, peanuts.
00:18:10.72\00:18:12.95
And about this peanut
we have already roasted it.
00:18:12.99\00:18:15.92
In case, if you buy raw peanuts,
00:18:15.96\00:18:19.06
please roast it
00:18:19.09\00:18:20.76
because it will
not have a good taste.
00:18:20.80\00:18:22.60
So you roast it and dry.
00:18:22.63\00:18:23.97
Yes, roast and dry.
00:18:24.00\00:18:25.33
You don't put any oil,
you just roast and dry.
00:18:25.37\00:18:26.70
You roast it in the oven
or you roast it in a pan?
00:18:26.74\00:18:28.37
Roast it in the pan. Okay.
00:18:28.40\00:18:29.74
You can do it over
the oven also but...
00:18:29.77\00:18:31.11
Does it pop? It doesn't pop.
00:18:31.14\00:18:32.71
It just, it has oil
in it so it comes out
00:18:32.74\00:18:35.11
and it already
makes it cook well.
00:18:35.14\00:18:37.05
Nice. So, yes, all right.
00:18:37.08\00:18:39.61
So we will add
all the ingredients
00:18:39.65\00:18:42.38
into the blender.
00:18:42.42\00:18:44.95
Do we need to do
something on the stove
00:18:44.99\00:18:46.32
or that comes later?
00:18:46.35\00:18:47.69
That comes later. Okay.
00:18:47.72\00:18:49.06
Yes, and then coconuts.
00:18:49.09\00:18:51.96
Nice, this one you
already broke ahead of time.
00:18:51.99\00:18:54.90
Yes. That's right.
00:18:54.93\00:18:56.53
Thyme. Salt.
00:18:56.56\00:18:59.53
I wouldn't add all
the salt right away
00:18:59.57\00:19:01.60
because if you put too much
00:19:01.64\00:19:03.34
then you would not
be able to remove it
00:19:03.37\00:19:04.77
so I would put little by little.
00:19:04.81\00:19:06.14
That is very smart.
00:19:06.17\00:19:07.98
And then the chili, okay.
00:19:08.01\00:19:10.65
And let's add some water
00:19:10.68\00:19:13.15
and also it depends on
00:19:13.18\00:19:14.52
how much thick the
chutneys should be.
00:19:14.55\00:19:18.89
So people
usually add little water
00:19:18.92\00:19:21.56
and then as we go we
can add more if you need.
00:19:21.59\00:19:23.69
Okay.
00:19:23.73\00:19:25.06
So, Martin, should
we use the regular water
00:19:25.09\00:19:26.43
or the coconut water?
00:19:26.46\00:19:27.80
I was about to
say about that. Yay.
00:19:27.83\00:19:29.16
Of course, you're
gonna add coconut water.
00:19:29.20\00:19:31.03
That's a good question, Heidi.
00:19:31.07\00:19:33.50
And it has those
fiber particles in it,
00:19:33.54\00:19:35.60
but it's all good, it's not bad.
00:19:35.64\00:19:37.91
Just gives you a
little extra fiber.
00:19:37.94\00:19:39.44
Exactly, it's insoluble fiber
00:19:39.47\00:19:41.31
so that is good for your health.
00:19:41.34\00:19:42.68
So now add that and then...
00:19:46.58\00:19:49.02
So not a whole lot of water.
00:19:49.05\00:19:50.62
Not a whole lot. Okay.
00:19:50.65\00:19:51.99
Just enough to blend, right?
00:19:52.02\00:19:53.36
Yes, yes, exactly.
00:19:53.39\00:19:55.22
You want this on?
00:19:55.26\00:19:56.59
Yes, please.
00:19:56.62\00:19:58.89
Okay. All right.
00:19:58.93\00:20:00.26
So...
00:20:00.30\00:20:04.10
We'll make some noise here.
00:20:04.13\00:20:05.47
Yes, please.
00:20:05.50\00:20:06.84
So we can see we can
add more water to it.
00:20:29.06\00:20:31.43
It looks pretty thick to me,
00:20:31.46\00:20:32.79
but I thought maybe
it's supposed to be that.
00:20:32.83\00:20:35.10
It can need more water.
00:20:35.13\00:20:36.63
More? Okay. Go ahead. Okay.
00:20:36.67\00:20:39.13
If I needed the
other side. Here you go.
00:20:39.17\00:20:42.87
Not a lot. Just
that's enough. Oh, okay.
00:20:42.90\00:20:46.88
I can smell it.
00:20:46.91\00:20:48.24
Yes.
00:20:48.28\00:20:49.61
Nice. All right!
00:21:07.13\00:21:08.80
So it shouldn't
be very, very smooth,
00:21:08.83\00:21:11.73
it should be,
00:21:11.77\00:21:13.10
I don't know what
term we use for this.
00:21:13.13\00:21:16.04
Somewhat chunky, right? It is.
00:21:16.07\00:21:17.51
Yes, so we will transfer it
00:21:17.54\00:21:20.84
and before I start transferring,
00:21:20.88\00:21:23.98
I can also tell about
what should be done here
00:21:24.01\00:21:27.32
with these three ingredients.
00:21:27.35\00:21:29.38
So yes, we light the stove
00:21:29.42\00:21:32.55
and then add olive oil,
00:21:32.59\00:21:36.22
one tablespoon.
00:21:36.26\00:21:37.66
And then once you
can feel the heat,
00:21:37.69\00:21:40.43
please add cumin
seeds and curry leaves
00:21:40.46\00:21:43.63
so that it could sputter.
00:21:43.67\00:21:46.10
Yes, anything to me with curry
just gives it a Indian flavor.
00:21:46.13\00:21:50.47
Yes. I love that.
00:21:50.51\00:21:52.31
Yes.
00:21:52.34\00:21:54.38
I love curry leaves.
00:21:54.41\00:21:55.81
I love the
smell of curry leaves.
00:21:55.84\00:21:58.25
One Sabbath,
00:21:58.28\00:21:59.61
one of the sisters in
our church, Sister Badeau
00:21:59.65\00:22:01.52
asked for us to bring
her a bag of curry leaves
00:22:01.55\00:22:04.29
and so I
brought them in my purse
00:22:04.32\00:22:06.05
and all through church service,
00:22:06.09\00:22:08.79
I was smelling
these curry leaves
00:22:08.82\00:22:11.59
making me very hungry.
00:22:11.63\00:22:14.26
No, that's not really
good. They're so fragrant.
00:22:14.30\00:22:15.63
They are very
fragrant, absolutely.
00:22:15.66\00:22:18.83
Curry leaves are...
00:22:18.87\00:22:20.20
Oh, they have a
lot of health benefits.
00:22:20.24\00:22:22.37
So they are very
good for hair actually.
00:22:22.40\00:22:24.84
Are they really? Yes.
00:22:24.87\00:22:26.27
Yeah, people
make natural remedies,
00:22:26.31\00:22:27.64
or natural shampoo,
00:22:27.68\00:22:29.31
no, sorry, natural oil,
00:22:29.34\00:22:31.05
mixing the curry
leaves with the olive oil.
00:22:31.08\00:22:34.48
Really? Yes.
00:22:34.52\00:22:36.12
And some people even
for their hair color.
00:22:36.15\00:22:39.15
What they do is they
add curry leaves and henna.
00:22:39.19\00:22:43.22
Yes. Nice.
00:22:43.26\00:22:44.76
And not only that,
00:22:44.79\00:22:46.13
it is also good
for your eyesight.
00:22:46.16\00:22:48.50
It's good.
00:22:48.53\00:22:49.86
Curry leaves are
good for our eyesight.
00:22:49.90\00:22:51.23
Yes, so you can hear the...
00:22:51.27\00:22:54.34
It's popping. Pops, right.
00:22:54.37\00:22:58.44
How long would you
want to cook it for?
00:22:58.47\00:23:00.11
Once it is mild
brown, we can turn it off.
00:23:00.14\00:23:02.31
Oh, so it's just
a very short time.
00:23:02.34\00:23:04.01
Yeah. Yeah.
00:23:04.05\00:23:05.38
Probably about a minute
45 seconds to 60 seconds
00:23:05.41\00:23:08.62
should be good.
00:23:08.65\00:23:09.98
Okay. Yeah. You
want the leaves to brown?
00:23:10.02\00:23:12.09
No.
00:23:12.12\00:23:13.46
Yes, yes, yes. Slightly.
00:23:13.49\00:23:14.82
Slightly. Oh, it smells good.
00:23:14.86\00:23:16.46
I can smell it.
00:23:16.49\00:23:17.96
The aroma is
coming out now. Yes.
00:23:17.99\00:23:20.03
When you heat curry leaves. Yes.
00:23:20.06\00:23:22.16
Yummy...
00:23:22.20\00:23:23.53
It's amazing. Yeah.
00:23:26.53\00:23:28.97
Okay so...
00:23:29.00\00:23:30.37
I think these
are good to go. Okay.
00:23:30.41\00:23:32.37
And we turn it off
and we transfer this.
00:23:32.41\00:23:36.48
And you put it in here. Nice.
00:23:36.51\00:23:37.91
Yes, to garnish it.
00:23:37.95\00:23:39.78
Oh, it's garnish? Yes.
00:23:39.81\00:23:41.38
Okay.
00:23:41.42\00:23:42.75
I'm a left hander, so.
00:23:42.78\00:23:44.12
Yeah.
00:23:44.15\00:23:47.72
That's good.
00:23:47.76\00:23:49.16
So, yeah, meanwhile I
would like to say that
00:23:54.46\00:23:56.93
if you can check the salt,
00:23:56.97\00:23:59.63
if you find it little
less, you can add more salt.
00:23:59.67\00:24:02.44
And the good
thing about this is,
00:24:02.47\00:24:03.84
if it is very
salty, what you could do is
00:24:03.87\00:24:06.21
add little more
water to dilute it
00:24:06.24\00:24:08.38
and it is helpful.
00:24:08.41\00:24:09.74
So this is chutney.
00:24:09.78\00:24:12.18
You use it with dosa,
idly, as I said before.
00:24:12.21\00:24:15.48
Can you name
any American dishes,
00:24:15.52\00:24:17.25
or western dishes?
00:24:17.29\00:24:18.62
Oh, yes. Good question.
00:24:18.65\00:24:20.12
Yes.
00:24:20.16\00:24:22.02
That helps me a great deal.
00:24:22.06\00:24:25.89
The next item
which you're going to do,
00:24:25.93\00:24:29.06
you could use that
which is cauliflower.
00:24:29.10\00:24:31.40
Zesty lime cauliflower,
you could have that with this.
00:24:31.43\00:24:34.24
Nice.
00:24:34.27\00:24:35.60
Well, before we do
this zesty lime cauliflower,
00:24:35.64\00:24:37.01
and we'll have you read that...
00:24:37.04\00:24:38.54
Should I put some leaves in it?
00:24:38.57\00:24:39.91
Yes. Yes, yes. Definitely.
00:24:39.94\00:24:41.28
Yes, the leaves are edible.
00:24:41.31\00:24:42.91
I should put some leaves in it.
00:24:42.94\00:24:44.28
That's good.
00:24:49.65\00:24:50.99
So this is really
great for vegetable dip,
00:24:51.02\00:24:53.96
you know, really any
type of vegetable dish
00:24:53.99\00:24:56.93
that you would like to make.
00:24:56.96\00:24:58.29
If you love coconut,
00:24:58.33\00:24:59.66
you'll love
this coconut chutney.
00:24:59.69\00:25:01.20
No, it's fabulous.
00:25:01.23\00:25:02.56
I was a little like, "Well"
00:25:02.60\00:25:03.93
but there's a kick,
there's like an after kick.
00:25:03.97\00:25:05.33
I'm just getting that now.
00:25:05.37\00:25:06.90
We better go to the next recipe.
00:25:06.94\00:25:09.24
You want to read that, Martin,
00:25:10.47\00:25:11.81
for the zesty lime cauliflower.
00:25:11.84\00:25:13.17
Zesty lime
cauliflower, it has...
00:25:13.21\00:25:14.54
Well, that looks fabulous.
00:25:36.03\00:25:37.37
I like anything with lime. Yeah.
00:25:37.40\00:25:39.03
And a zesty lime
sounds really good.
00:25:39.07\00:25:40.40
Absolutely! Yes.
00:25:40.44\00:25:41.77
We like a little
bit of spice. Yeah.
00:25:41.80\00:25:43.84
You haven't
figured that out yet.
00:25:43.87\00:25:45.77
Me too.
00:25:45.81\00:25:48.28
Flavor, right? Zesty
flavor. That's right.
00:25:48.31\00:25:50.55
Heidi is a little bit of
spice, is more spice for me.
00:25:50.58\00:25:55.25
Is it really? Yes.
00:25:55.28\00:25:56.62
Now coming from
India, you would think
00:25:56.65\00:25:57.99
you would like a lot of spice.
00:25:58.02\00:25:59.35
Yeah, but she
prefers more spice actually.
00:25:59.39\00:26:01.19
Wow. Okay.
00:26:01.22\00:26:03.49
That's the nice
thing about spice,
00:26:03.53\00:26:04.86
you can always adjust it.
00:26:04.89\00:26:06.23
Absolutely! Absolutely!
00:26:06.26\00:26:07.86
So what I like
about this recipe is that
00:26:07.90\00:26:09.53
it's not only
spice, it adds flavor.
00:26:09.56\00:26:11.63
That's what we're going for.
00:26:11.67\00:26:13.00
So we're gonna start
00:26:13.03\00:26:14.37
by just mixing
some of our ingredients,
00:26:14.40\00:26:15.74
we're going to add the
oil and the lemon juice.
00:26:15.77\00:26:19.77
To this we're adding some powder
00:26:23.88\00:26:25.28
as we're adding cumin...
00:26:25.31\00:26:26.95
Nice.
00:26:26.98\00:26:28.52
And we're adding a curry powder.
00:26:28.55\00:26:30.29
And of course,
with curry powder,
00:26:30.32\00:26:31.65
you know, you can buy
different curry powders,
00:26:31.69\00:26:34.16
different varieties.
00:26:34.19\00:26:35.52
Some are more spicy than others
00:26:35.56\00:26:36.89
so that's one way you can
adjust your flavor as well.
00:26:36.93\00:26:39.66
I'm gonna add just a
little bit of coconut aminos
00:26:39.69\00:26:42.93
which is a
replacement for braggs.
00:26:42.96\00:26:46.50
It's actually
made from coconut sap.
00:26:46.53\00:26:48.27
No, I don't even
know where you get that.
00:26:48.30\00:26:49.70
Is that a health food store
or can you get it on Amazon?
00:26:49.74\00:26:51.21
Certainly in the
health food store,
00:26:51.24\00:26:52.57
Amazon sells it as well.
00:26:52.61\00:26:53.94
The brand is coconut secret
00:26:53.98\00:26:55.78
and they make coconut aminos,
they make coconut nectar,
00:26:55.81\00:26:59.21
all these coconut products
that are raw and delicious.
00:26:59.25\00:27:01.52
It's like a
replacement for soy sauce.
00:27:01.55\00:27:02.88
Correct.
00:27:02.92\00:27:04.25
So work for
braggs liquid amino...
00:27:04.29\00:27:05.62
Yes, and it
doesn't have the sodium,
00:27:05.65\00:27:06.99
which I really, really love.
00:27:07.02\00:27:08.36
So, we can
control that a little bit.
00:27:08.39\00:27:09.82
So we're also going
to be adding our salt.
00:27:09.86\00:27:14.03
We're going to be
adding some garlic
00:27:14.06\00:27:16.83
that again was minced or diced
00:27:16.87\00:27:19.73
and we're gonna be
adding some lime zest.
00:27:19.77\00:27:22.14
Nice.
00:27:22.17\00:27:23.51
And we just want to
whisk that together.
00:27:23.54\00:27:25.97
And once this
is whisked together
00:27:26.01\00:27:27.84
then we're going to
put in our cauliflower
00:27:27.88\00:27:29.88
and we're going to coat it.
00:27:29.91\00:27:31.25
Oh, nice. Wow.
00:27:31.28\00:27:36.02
Yummy.
00:27:36.05\00:27:37.79
I like cauliflower.
00:27:37.82\00:27:39.35
Yes.
00:27:39.39\00:27:40.72
Eat vegetables daily.
00:27:40.76\00:27:43.02
And that will give
it really good flavor.
00:27:43.06\00:27:44.79
Very much, yes.
00:27:44.83\00:27:46.63
So you just want to
coat this to toss it.
00:27:46.66\00:27:50.70
If you have a kid at home
00:27:50.73\00:27:52.07
and they like to
cook in the kitchen,
00:27:52.10\00:27:53.44
they can get hands
in there and toss it up.
00:27:53.47\00:27:56.77
But, we want
this to be well coated
00:27:56.81\00:27:59.07
and we're going to
pour it right into our pan.
00:27:59.11\00:28:01.18
Ivan, if you want to turn that
on about medium heat for us.
00:28:01.21\00:28:05.45
Nice.
00:28:05.48\00:28:06.95
And then as you're
pouring the sauce on it all.
00:28:06.98\00:28:10.22
It coats even more.
00:28:10.25\00:28:11.59
It will be even more
coated, even more, exactly.
00:28:11.62\00:28:13.62
Nice.
00:28:13.66\00:28:14.99
Now where do you
get your curry powder?
00:28:18.13\00:28:21.06
Is there a certain types
of curry powder that you...
00:28:21.10\00:28:22.50
Yeah.
00:28:22.53\00:28:25.93
So we get it from
an Indian store local
00:28:25.97\00:28:28.20
near to us in New York.
00:28:28.24\00:28:31.31
However, there are
several different varieties
00:28:31.34\00:28:33.74
and depending on
what's accessible to you.
00:28:33.78\00:28:37.45
But we use a
Madras curry, correct.
00:28:37.48\00:28:39.75
Yeah, so I'm from
a city called Madras
00:28:39.78\00:28:41.72
and now it's called as Chennai.
00:28:41.75\00:28:43.42
So we make sure that we
get Madras city curry powder.
00:28:43.45\00:28:47.39
Nice.
00:28:47.42\00:28:48.76
We can also get curry powder
from some Asian stores as well.
00:28:48.79\00:28:51.56
Nice. Okay.
00:28:51.59\00:28:54.26
It's just
starting to get little.
00:28:54.30\00:28:55.63
I can hear the
fire starting in there.
00:28:55.66\00:28:57.13
Yes, you could turn
it up a little bit more.
00:28:57.17\00:28:58.70
Sure.
00:28:58.73\00:29:00.07
And so we're
still just mixing this.
00:29:00.10\00:29:01.44
We want it to be
coated well in the pan
00:29:01.47\00:29:04.84
when that flavor cooks
in, we want to make sure
00:29:04.87\00:29:06.94
it's cooking into
the cauliflower as well.
00:29:06.98\00:29:09.34
Now you all do
cooking schools as well,
00:29:09.38\00:29:11.18
not just the pop
up restaurant, right?
00:29:11.21\00:29:13.21
We do different types
of cooking classes as well.
00:29:13.25\00:29:16.25
We've done cooking schools,
we do every month in Manhattan.
00:29:16.28\00:29:19.92
If you know anyone who
lives in New York City,
00:29:19.95\00:29:22.22
every month on
the second Sunday,
00:29:22.26\00:29:23.96
we offer a free
cooking demonstration
00:29:23.99\00:29:26.36
at the Crossroads
Seventh-day Adventist Church.
00:29:26.39\00:29:28.53
Oh, praise the Lord.
That's free to the public.
00:29:28.56\00:29:30.43
We'll demonstrate
three to four items
00:29:30.47\00:29:32.93
and we'll sample
everything to the audience
00:29:32.97\00:29:34.90
as well as
demonstrating a natural remedy
00:29:34.94\00:29:37.21
and then having some
of our products available
00:29:37.24\00:29:39.84
for people who
would like to get them.
00:29:39.87\00:29:41.91
And then we do
hands on cooking class.
00:29:41.94\00:29:44.91
Some people prefer to actually
cook rather than just watching.
00:29:44.95\00:29:49.45
Right.
00:29:49.48\00:29:50.82
So with our
hands on cooking class,
00:29:50.85\00:29:52.19
we actually rent a
gourmet commercial kitchen
00:29:52.22\00:29:54.06
in New York City
00:29:54.09\00:29:55.42
and there we're able to
house 15 students at a time
00:29:55.46\00:29:58.56
and it's called, "Cook With Us".
00:29:58.59\00:30:01.06
So you get to come
in and cook with us.
00:30:01.10\00:30:03.26
And we actually cook an
entire five course meal together
00:30:03.30\00:30:06.63
with our students
00:30:06.67\00:30:08.07
and they take home
all the food they made.
00:30:08.10\00:30:10.11
Wow. Yes.
00:30:10.14\00:30:11.47
You can't even believe
that. That's wonderful.
00:30:11.51\00:30:13.48
So I'm getting my own
private cook with us...
00:30:13.51\00:30:15.41
Exactly!
00:30:15.44\00:30:16.78
I love that. Yes.
00:30:16.81\00:30:19.11
That's great.
00:30:19.15\00:30:20.55
And so we can see
00:30:20.58\00:30:21.92
the cauliflower
is starting to cook,
00:30:21.95\00:30:23.28
we can hear it starting to cook.
00:30:23.32\00:30:24.85
And so once this is done,
we'll just put it in a bowl.
00:30:24.89\00:30:28.06
And again as we mentioned,
00:30:28.09\00:30:29.42
this is something
that we would serve
00:30:29.46\00:30:30.79
with that coconut chutney.
00:30:30.83\00:30:32.46
The coconut chutney is delicious
00:30:32.49\00:30:34.63
over this zesty
lime cauliflower.
00:30:34.66\00:30:37.87
Yeah, I love that. Okay.
00:30:37.90\00:30:40.00
And then of course
you can take some limes
00:30:40.04\00:30:42.40
and you can just give
yourself some lime wedges.
00:30:42.44\00:30:49.04
So you kind of
do the decoration.
00:30:49.08\00:30:51.01
Yes, some people actually
00:30:51.05\00:30:52.58
like to squeeze the
lime over the cauliflower...
00:30:52.61\00:30:54.98
I would like that.
00:30:55.02\00:30:56.35
Afterwards and it's
very, very flavorful.
00:30:56.38\00:30:58.02
So I'll just put
some of these on the side.
00:30:58.05\00:31:01.12
We're waiting for
that to finish cooking.
00:31:01.16\00:31:03.06
How long would you
normally cook it for?
00:31:03.09\00:31:04.83
Only about five
minutes. Five minutes.
00:31:04.86\00:31:07.06
You know, some vegetables
like broccoli and cauliflower
00:31:07.10\00:31:10.57
are just not tasty
when they're overcooked.
00:31:10.60\00:31:13.87
You know what I mean
00:31:13.90\00:31:15.97
and so we don't
want it to be raw.
00:31:16.00\00:31:18.11
We want it to
be slightly cooked.
00:31:18.14\00:31:20.38
But, it really
doesn't take that much time.
00:31:20.41\00:31:23.14
We can already see that
00:31:23.18\00:31:24.51
the cauliflower is
starting to brown a little bit.
00:31:24.55\00:31:25.98
I can see it.
00:31:26.01\00:31:27.35
And so we can see
that it's actually cooking.
00:31:27.38\00:31:29.92
It's not just from the sauce.
00:31:29.95\00:31:31.99
Right.
00:31:32.02\00:31:34.69
That's great.
00:31:34.72\00:31:37.06
And I love it with the lime.
00:31:37.09\00:31:38.43
Yes, I do too.
00:31:38.46\00:31:41.10
All right.
00:31:41.13\00:31:42.46
So, Ivan, I think we're ready.
00:31:42.50\00:31:43.83
We'll transfer
that to this bowl.
00:31:43.87\00:31:45.20
Well, pretend to
cook long enough.
00:31:45.23\00:31:48.54
Can you get it? Yeah.
00:31:48.57\00:31:50.47
Nice. Oh, that smells great.
00:31:50.51\00:31:54.21
Very aromatic, isn't it? Wow.
00:31:54.24\00:31:55.78
Very, very.
00:31:55.81\00:31:57.91
And so then of course you
can take your lime wedge...
00:31:57.95\00:32:02.45
And just kind of
put it on the side?
00:32:02.48\00:32:04.09
We can put them on
the side as we did,
00:32:04.12\00:32:05.79
but we can also squeeze.
00:32:05.82\00:32:07.72
Yes, I love that.
00:32:07.76\00:32:09.09
A little bit of
the juice on the top
00:32:09.12\00:32:10.66
and that really will
give that zesty flavor
00:32:10.69\00:32:13.83
in addition to the
lime zest that we put in...
00:32:13.86\00:32:15.56
Yeah, you already
put the lime zest in.
00:32:15.60\00:32:16.93
And the lime juice, yes.
00:32:16.97\00:32:19.30
Oh, that's great. All right!
00:32:19.33\00:32:21.40
Now, I didn't
even get a spoon here,
00:32:21.44\00:32:22.80
but I will try it next time.
00:32:22.84\00:32:24.81
Okay. Oh, that's great.
00:32:24.84\00:32:26.41
Let me pick in on the edge.
00:32:26.44\00:32:28.21
I washed my hands.
00:32:28.24\00:32:29.94
You can, we'll let you.
00:32:29.98\00:32:31.35
Flavorful.
00:32:36.85\00:32:38.49
Wonderful.
00:32:38.52\00:32:39.85
Okay, great.
00:32:39.89\00:32:41.22
Let's go to our next recipe.
00:32:41.26\00:32:43.02
Excellent!
00:32:43.06\00:32:44.39
Curry nettle potatoes.
00:32:44.43\00:32:45.96
For this recipe,
we'll be using...
00:32:45.99\00:32:47.70
Wow, that looks fabulous!
00:33:19.56\00:33:22.33
Nettles and we're putting
stinging nettles in potatoes.
00:33:22.36\00:33:25.90
Yes. Yes.
00:33:25.93\00:33:27.27
Are you familiar
with stinging nettles?
00:33:27.30\00:33:28.80
Yes.
00:33:28.84\00:33:30.17
Okay. In case...
00:33:30.21\00:33:31.54
With some pain on me, but...
00:33:31.57\00:33:32.91
Oh, so you had
experience with them.
00:33:32.94\00:33:34.98
Little experience
with stinging nettles.
00:33:35.01\00:33:36.61
Just want to show to
the viewers how it looks.
00:33:36.64\00:33:39.58
Stinging nettle
00:33:39.61\00:33:40.95
and of course, when
we pour it on the dish,
00:33:40.98\00:33:43.49
it's not going to sting.
00:33:43.52\00:33:44.85
When you put it in the
mouth it's not going to sting.
00:33:44.89\00:33:46.22
So...
00:33:46.25\00:33:47.59
So one of the ways
that we neutralize the sting
00:33:47.62\00:33:51.43
is to apply heat
or to soak in water
00:33:51.46\00:33:55.76
and so we're actually
gonna be making a nettle tea.
00:33:55.80\00:33:58.40
We're going to be boiling
water adding the nettles,
00:33:58.43\00:34:02.34
and that neutralizes
the sting of the nettles,
00:34:02.37\00:34:06.07
and then you get
all the great benefits
00:34:06.11\00:34:08.68
of the nettle tea
00:34:08.71\00:34:10.25
and one of the great
benefits, one of my favorite,
00:34:10.28\00:34:12.78
is that it's a little cleanser
and it's a blood purifier.
00:34:12.81\00:34:15.85
That's great.
00:34:15.88\00:34:17.22
And I love also
that has magnesium
00:34:17.25\00:34:19.62
and lots of benefits.
00:34:19.65\00:34:21.82
Nice.
00:34:21.86\00:34:23.19
Okay, so we're
going to make a tea here.
00:34:23.22\00:34:24.56
Yes, so I'm gonna
work on the nettle tea
00:34:24.59\00:34:26.36
and what I'm going to do is,
00:34:26.39\00:34:27.73
I'm going to add
some water to this pot.
00:34:27.76\00:34:33.00
So we're going to boil
five quarts of water...
00:34:33.03\00:34:39.47
To this much dried nettle.
00:34:39.51\00:34:41.61
Yeah. Yeah, that is...
00:34:41.64\00:34:42.98
Yes, and for each quart of water
00:34:43.01\00:34:45.58
if you wanted to make
a lesser amount at home,
00:34:45.61\00:34:48.75
for each quart of water
you would add a tablespoon
00:34:48.78\00:34:52.35
of the stinging nettle.
00:34:52.39\00:34:54.06
So we got five to
six tablespoons in there?
00:34:54.09\00:34:55.92
Yes, that's right. Yes, we do.
00:34:55.96\00:34:57.29
Okay.
00:34:57.33\00:34:59.09
And so we had our
water measured out here,
00:34:59.13\00:35:01.70
this should be what we need.
00:35:01.73\00:35:05.00
It is great.
00:35:05.03\00:35:06.37
Okay, so what we wanna do is,
00:35:06.40\00:35:08.20
we don't wanna boil
the stinging nettle,
00:35:08.24\00:35:10.41
we wanna boil the water
00:35:10.44\00:35:12.74
and then add the stinging nettle
00:35:12.77\00:35:14.58
because we don't
want to boil away
00:35:14.61\00:35:16.14
all the properties
of the stinging nettle.
00:35:16.18\00:35:18.31
We just need the
hot water, the heat
00:35:18.35\00:35:20.32
to neutralize the sting.
00:35:20.35\00:35:21.68
Okay. Okay.
00:35:21.72\00:35:23.05
So I'll turn this
on and get started out,
00:35:23.08\00:35:24.45
if you want to
start on the stove.
00:35:24.49\00:35:25.89
Sure.
00:35:25.92\00:35:27.26
All right, so on
the stove we have...
00:35:27.29\00:35:28.89
Sorry, before that we
have to use the blender.
00:35:28.92\00:35:31.69
So we got to blend
these three items here.
00:35:31.73\00:35:36.40
We have the garlic,
we have one green chili,
00:35:36.43\00:35:41.70
and then ginger,
and then some onions.
00:35:41.74\00:35:44.61
So we're going to
blend everything together.
00:35:44.64\00:35:46.21
There you go.
00:35:46.24\00:35:47.84
Okay.
00:35:50.95\00:35:52.95
Ginger gives a good flavor.
00:35:53.28\00:35:54.65
Yes, it does.
00:35:54.68\00:35:56.02
You want the plunger?
00:35:58.75\00:36:00.09
Yes.
00:36:00.12\00:36:01.46
It's gonna be
kind of thick probably.
00:36:01.49\00:36:03.12
Let's see.
00:36:03.16\00:36:06.59
All right so. Make some noise.
00:36:06.63\00:36:07.96
It's got a lot
of liquid in onions
00:36:29.45\00:36:31.09
or the ginger,
there's something...
00:36:31.12\00:36:32.45
Onions. Yeah.
00:36:32.49\00:36:34.06
The white onion
usually has a lot of liquid.
00:36:34.09\00:36:36.26
It has a lot of liquid.
00:36:36.29\00:36:37.63
Liquid, yes. Yeah.
00:36:37.66\00:36:39.89
And so before we add
the onion to our pan,
00:36:39.93\00:36:42.66
we're going to
add our mustard seeds
00:36:42.70\00:36:45.27
and we're going to
add our cumin seeds.
00:36:45.30\00:36:46.63
Now the mustard
seeds, we have to wait
00:36:46.67\00:36:49.17
until they crackle a little bit.
00:36:49.20\00:36:51.97
Otherwise, it's
going to be bitter.
00:36:52.01\00:36:53.74
Oh, I didn't know
that. So, the mustard seed.
00:36:53.78\00:36:56.51
I can hear it. It
started to crackle.
00:36:56.54\00:36:57.88
Now, what type of
oil do you have here?
00:36:57.91\00:36:59.61
This is coconut
oil. coconut oil.
00:36:59.65\00:37:00.98
Okay. Yeah.
00:37:01.02\00:37:02.35
Which just adds to
the flavor of this dish.
00:37:02.38\00:37:03.72
Oh yes.
00:37:03.75\00:37:05.09
We're also gonna
add our cumin seeds.
00:37:05.12\00:37:08.16
Then curry leaves.
00:37:08.19\00:37:09.79
Yes, this is all
gonna pop a little bit.
00:37:09.82\00:37:11.69
It is, yeah.
00:37:11.73\00:37:13.60
So what I do is,
00:37:13.63\00:37:15.10
when it starts to
pop, I just close it
00:37:15.13\00:37:17.03
so that everything stays inside,
00:37:17.07\00:37:19.07
we don't get hurt,
00:37:19.10\00:37:20.44
the area doesn't
look like a war zone.
00:37:20.47\00:37:24.41
Smart, I like it.
00:37:24.44\00:37:25.77
I'm going to
mix it a little bit.
00:37:25.81\00:37:27.14
But yes, then we'll cover.
00:37:27.18\00:37:29.24
You can only hear it popping.
00:37:29.28\00:37:32.18
So how do you know if
you're going to burn it?
00:37:32.21\00:37:34.15
Like you put the lid on and...
00:37:34.18\00:37:35.52
Of course, it is
going to be in sim,
00:37:35.55\00:37:37.39
in low heat
00:37:37.42\00:37:38.75
and then you let
it for few seconds
00:37:38.79\00:37:40.12
and then of course
you're gonna check it.
00:37:40.16\00:37:41.49
Nice, yeah. Yeah.
00:37:41.52\00:37:44.13
Great so to this we're going
to add that blended mixture.
00:37:44.16\00:37:48.10
Okay, I think
you're ready, Ivan.
00:37:53.77\00:37:55.34
So the curry
leaves only pop so long
00:38:03.68\00:38:05.51
and then they stop popping?
00:38:05.55\00:38:06.88
Yes. Yes, they dry out.
00:38:06.92\00:38:08.58
Yeah.
00:38:08.62\00:38:09.95
Okay.
00:38:09.98\00:38:12.69
You can tell, I don't
cook a lot with curry leaves.
00:38:12.72\00:38:15.82
This is a new experience. Yeah.
00:38:15.86\00:38:17.46
And when I was in
Kenya, I saw these people,
00:38:21.43\00:38:26.60
they were using stinging nettle,
00:38:26.63\00:38:28.27
the fresh leaves for cancer.
00:38:28.30\00:38:31.67
That is they make tea
and they drink it for cancer.
00:38:31.71\00:38:35.28
It has many health benefits.
00:38:35.31\00:38:36.64
It has a lot of health benefits.
00:38:36.68\00:38:38.01
Yes, yes.
00:38:38.05\00:38:39.38
Especially, there was a
lady who had breast cancer
00:38:39.41\00:38:41.62
and they were
giving stinging nettle.
00:38:41.65\00:38:43.69
It was very beneficial. Okay.
00:38:43.72\00:38:46.76
Wow. You can really smell it.
00:38:46.79\00:38:48.12
Now that brings
the ginger out. Yes.
00:38:48.16\00:38:50.06
You can smell the ginger, right?
00:38:50.09\00:38:51.43
I can. Oh, definitely.
00:38:51.46\00:38:53.73
That's great.
00:38:53.76\00:38:55.10
Okay, excellent.
00:38:55.13\00:38:56.50
I just want to stir
this a little bit more.
00:38:56.53\00:38:57.93
Sure, no problem.
00:38:57.97\00:38:59.30
To make sure all the
flavors are mixed thoroughly.
00:38:59.33\00:39:04.87
Good. Okay.
00:39:08.74\00:39:10.11
Okay, to this we're
gonna add our curry powder.
00:39:10.15\00:39:12.51
Curry powder, going in. Nice.
00:39:12.55\00:39:17.55
Mix that in
together with the salt.
00:39:17.59\00:39:20.56
Okay.
00:39:20.59\00:39:22.02
Nice. Got it.
00:39:22.06\00:39:24.76
And then you add your potatoes.
00:39:34.17\00:39:36.37
Yup, we're adding the potatoes.
00:39:36.40\00:39:39.97
Or you have to
add the tea first?
00:39:40.01\00:39:42.14
We're gonna add the potatoes
00:39:42.18\00:39:43.51
and then we're gonna
cover them with the tea.
00:39:43.55\00:39:45.15
With the tea. Oh,
nice, I like that.
00:39:45.18\00:39:50.29
So I've added the
nettles to the water.
00:39:50.32\00:39:52.55
You bring the water to a
boil then you add the nettles.
00:39:52.59\00:39:54.06
Yup, we're adding the nettles
00:39:54.09\00:39:55.42
just stirring
that in a little bit.
00:39:55.46\00:39:59.29
And how long does
that have to sting for?
00:39:59.33\00:40:02.76
Not too long, you can
actually drink it right away.
00:40:02.80\00:40:04.93
The nettles will
fall to the bottom
00:40:04.97\00:40:07.04
and then you can drink the tea.
00:40:07.07\00:40:09.54
I mean, of course
the longer you keep it
00:40:09.57\00:40:10.91
the stronger it will be.
00:40:10.94\00:40:13.21
You want all of
them, Ivan? Ah, sure.
00:40:13.24\00:40:15.31
Is there too many
in the, there you go.
00:40:15.34\00:40:17.68
Thank you.
00:40:17.71\00:40:20.48
I'll start adding
some liquid here for you.
00:40:20.52\00:40:22.62
Nice. Just...
00:40:22.65\00:40:25.52
Oh, it smells good. Thank you.
00:40:25.55\00:40:27.66
So other interesting point
to note about the nettle tea is,
00:40:27.69\00:40:33.29
it can substitute poultry taste
00:40:33.33\00:40:38.37
so this actually kind of
tastes like chicken broth.
00:40:38.40\00:40:42.14
You get a little bit
of that chicken flavor?
00:40:42.17\00:40:43.87
Yeah.
00:40:43.91\00:40:45.24
Yes, somehow, I
don't know how God did it,
00:40:45.27\00:40:47.41
but somehow the nettle tea
00:40:47.44\00:40:50.58
has a little bit of that flavor.
00:40:50.61\00:40:52.81
And so last year we did
our hands on cooking class
00:40:52.85\00:40:55.55
in New York City,
00:40:55.58\00:40:56.92
our cook with us on
a Thanksgiving version.
00:40:56.95\00:40:59.05
And we made vegan plant-based
stuffed mock Turkey rolls
00:40:59.09\00:41:04.23
it was absolutely delicious.
00:41:04.26\00:41:06.86
Did you put in nettle tea?
00:41:06.90\00:41:08.36
We did. We used nettle tea. Yes.
00:41:08.40\00:41:10.07
Yes, and they were stuffed
with our cherry banana squash,
00:41:10.10\00:41:12.60
which was amazing.
00:41:12.63\00:41:14.04
That's amazing.
00:41:14.07\00:41:15.40
Well, I know we have to
go to our next recipe here,
00:41:15.44\00:41:17.51
but how long
would you cook this for?
00:41:17.54\00:41:20.78
Probably about 10 minutes.
00:41:20.81\00:41:22.14
Okay. Yeah.
00:41:22.18\00:41:23.51
And then the
potatoes will get soften
00:41:23.55\00:41:25.38
and you will see that the water,
00:41:25.41\00:41:28.12
I mean, it'll
get little thicker,
00:41:28.15\00:41:29.72
the whole dish will
get a little thicker.
00:41:29.75\00:41:31.55
As the potatoes are
cooking the water will evaporate
00:41:31.59\00:41:33.76
and soak in all
of that great flavor
00:41:33.79\00:41:36.62
and then you'll
have a wonderful dish.
00:41:36.66\00:41:38.89
And I can't eat
these raw potatoes,
00:41:38.93\00:41:40.43
but there is one
over here, I'm gonna...
00:41:40.46\00:41:42.26
Yes, absolutely,
you've got to try it.
00:41:42.30\00:41:45.40
If I can get it
without getting it dirty,
00:41:45.43\00:41:48.60
I didn't plan on
this sorry, you guys,
00:41:48.64\00:41:51.61
see if I can get that out.
00:41:51.64\00:41:52.97
There we go.
00:41:53.01\00:41:54.34
Oh, that's fabulous.
00:42:00.42\00:42:04.19
I think this might
be my favorite dish yet.
00:42:04.22\00:42:06.69
Really? Okay,
wonderful. This is really good.
00:42:06.72\00:42:08.66
It's one of my favorite dishes.
00:42:08.69\00:42:10.03
It doesn't have any sting so...
00:42:10.06\00:42:12.63
All right, let's
read our next recipe.
00:42:12.66\00:42:14.36
Martin, you
wanna read that for us?
00:42:14.40\00:42:15.73
Sure.
00:42:15.76\00:42:17.10
The next one is Kashmiri Pulao.
00:42:17.13\00:42:19.03
So we're making Kashmiri Pulao.
00:42:49.43\00:42:51.23
Now is that a breakfast dish,
or is that a dinner dish or...
00:42:51.27\00:42:54.10
It's a lunch dish.
00:42:54.14\00:42:55.64
A lunch, okay.
00:42:55.67\00:42:57.51
And the word Kashmiri
00:42:57.54\00:42:59.37
is actually from
the state Kashmir,
00:42:59.41\00:43:01.11
which is in the
northern part of India.
00:43:01.14\00:43:03.21
So this is a dish from
northern India, basically.
00:43:03.24\00:43:04.95
Yes. Yes.
00:43:04.98\00:43:06.31
And what does Pulao mean?
00:43:06.35\00:43:07.68
Pulao is just kind
of a seasoned rice.
00:43:07.72\00:43:11.09
Oh, okay.
00:43:11.12\00:43:12.45
So we're making a seasoned
rice from Northern India.
00:43:12.49\00:43:14.69
That is correct. I got it.
00:43:14.72\00:43:16.06
All right!
00:43:16.09\00:43:17.43
All right, so the first thing is
00:43:17.46\00:43:18.79
so we have to toast
the nuts, don't add oil,
00:43:18.83\00:43:21.90
just heat up the
pan, add some cashews
00:43:21.93\00:43:25.27
and then add these
walnuts and then toast them.
00:43:25.30\00:43:31.21
Probably, we can turn off
the heat a little bit, please.
00:43:31.24\00:43:32.97
Sure.
00:43:33.01\00:43:34.94
Just leave it on
for a few seconds.
00:43:34.98\00:43:39.61
It should get
brown, lightly brown.
00:43:39.65\00:43:41.28
Yeah, it should get mild brown.
00:43:41.32\00:43:42.68
And the other thing
is we don't add oil yet.
00:43:42.72\00:43:45.49
We didn't add oil yet because,
we want to keep healthy, right.
00:43:45.52\00:43:49.56
So it is health kitchen.
00:43:49.59\00:43:52.93
So we're just toasting it
00:43:52.96\00:43:54.43
and then after
that we can put it.
00:43:54.46\00:43:57.47
It's starting to
smoke, I can see that.
00:43:57.50\00:43:59.13
Yeah. That is correct. Yup.
00:43:59.17\00:44:00.50
So I'm going to
transfer this into a bowl.
00:44:00.54\00:44:04.41
Will it fit?
00:44:04.44\00:44:05.77
I think it will fit.
00:44:05.81\00:44:09.51
Ok.
00:44:09.54\00:44:10.88
Oh, yeah, I can
definitely see they're toasted.
00:44:10.91\00:44:12.71
Yeah and then we
add the oil right now.
00:44:12.75\00:44:16.58
Now we can make it
medium heat and then oil.
00:44:16.62\00:44:23.02
Is this olive oil?
00:44:23.06\00:44:24.39
Yes, that is correct, olive oil.
00:44:24.43\00:44:26.06
And then you would add onions.
00:44:26.09\00:44:28.10
Onions are cut in
ring shape. I see that.
00:44:28.13\00:44:31.33
Yes, that is
mainly for the garnish.
00:44:31.37\00:44:32.93
So we saute that until
it becomes golden brown.
00:44:36.14\00:44:40.61
So the other thing is,
00:44:40.64\00:44:43.85
since we're trying
to keep things healthy,
00:44:43.88\00:44:46.48
we are going to use the oil
00:44:46.51\00:44:47.92
which would be
remaining in the pan
00:44:47.95\00:44:51.15
after we remove the onions.
00:44:51.19\00:44:53.29
That makes sense. Yes.
00:44:53.32\00:44:55.19
So once that is golden brown,
we can start adding the...
00:44:55.22\00:44:59.03
And you're soaking
rice here right now.
00:44:59.06\00:45:00.66
Yes, that is correct.
00:45:00.70\00:45:02.20
We usually soak it
for 30 minutes to 1 hour
00:45:02.23\00:45:05.97
and so that the
rice is more fluffier
00:45:06.00\00:45:08.40
once it gets cooked.
00:45:08.44\00:45:09.77
And also gets cooked soon.
00:45:09.80\00:45:12.21
Yeah.
00:45:12.24\00:45:13.61
Okay. Okay.
00:45:13.64\00:45:14.98
So I'm going to be
transferring the onions.
00:45:15.01\00:45:17.15
Normally, we do cook
them a little longer?
00:45:17.18\00:45:19.08
Yes. Yes, we do.
00:45:19.11\00:45:20.45
Okay, we'll just
pretend they're nice and brown.
00:45:20.48\00:45:23.42
All right!
00:45:23.45\00:45:26.15
I get it, so you're
going to save the extra oil.
00:45:26.19\00:45:28.12
Yes. Yes.
00:45:28.16\00:45:31.49
Nice.
00:45:31.53\00:45:32.86
You know, how in
India we use a lot of oil,
00:45:32.89\00:45:36.26
a lot of ghee, or
dairy, it's all these things,
00:45:36.30\00:45:39.73
so we are trying to
make it more in a healthy way
00:45:39.77\00:45:42.47
so that everyone can
eat, not just, you know.
00:45:42.50\00:45:46.04
Absolutely! Yeah.
00:45:46.07\00:45:47.41
Good.
00:45:47.44\00:45:48.78
All right, great, so we
still have oil in the pan.
00:45:48.81\00:45:52.51
And then we start
adding cinnamon seeds.
00:45:52.55\00:45:56.22
Now we go to medium heat.
00:45:56.25\00:45:57.59
Sure.
00:45:57.62\00:45:58.95
Caraway, cloves, bay leaf.
00:45:58.99\00:46:04.13
Yeah.
00:46:04.16\00:46:05.79
Cardamom.
00:46:05.83\00:46:07.16
No curry leaves in this one.
00:46:07.20\00:46:08.53
No curry leaves in this one.
00:46:08.56\00:46:10.37
Curry leaves is for the
most part a South Indian.
00:46:10.40\00:46:13.44
Oh, I didn't know that.
00:46:13.47\00:46:14.80
So this is North
Indians. This is North Indian.
00:46:14.84\00:46:16.17
Yes. Yes.
00:46:16.20\00:46:17.87
Now caraway seeds, he
just add caraway seeds,
00:46:17.91\00:46:20.98
they're very good
to kill out any germs,
00:46:21.01\00:46:26.11
or any infections in
the stomach and intestine.
00:46:26.15\00:46:28.28
Very good.
00:46:28.32\00:46:29.65
It has a very
strong taste as well.
00:46:29.68\00:46:31.15
Okay, so we add these next.
00:46:31.19\00:46:33.09
Yes, we just simmer it
00:46:33.12\00:46:34.86
and then we add so that
we don't burn ginger powder
00:46:34.89\00:46:37.36
and yes, please
continue to mix it.
00:46:37.39\00:46:43.47
And then? And then we add rice.
00:46:43.50\00:46:46.20
Nice. Okay.
00:46:46.23\00:46:49.84
Okay, let's do it this way.
00:46:49.87\00:46:52.57
Yeah.
00:46:52.61\00:46:56.48
Nice.
00:46:56.51\00:46:57.85
And then you obviously
add some more water to it.
00:46:57.88\00:46:59.61
Yes, we add four cups of water.
00:46:59.65\00:47:01.68
Oh, it's smelling wonderful.
00:47:05.42\00:47:09.36
Two.
00:47:09.39\00:47:10.99
Okay.
00:47:11.03\00:47:14.83
Three, okay, pour in the bowl.
00:47:14.86\00:47:18.43
That's good. That was wise.
00:47:18.47\00:47:20.94
Kind of smart to do that. Yeah.
00:47:20.97\00:47:23.34
All right, four.
00:47:23.37\00:47:24.71
So once we add it
00:47:24.74\00:47:26.51
and the mixture
is done, we close it.
00:47:26.54\00:47:28.18
Do we need these or not?
00:47:28.21\00:47:29.54
Yeah, we do need salt.
00:47:29.58\00:47:31.61
We have the salt right now.
00:47:31.65\00:47:33.82
And then after like
seven to eight minutes,
00:47:33.85\00:47:37.05
we add this
because what happens is,
00:47:37.09\00:47:39.69
if you add it now itself,
00:47:39.72\00:47:41.06
it would change the
color of the whole thing.
00:47:41.09\00:47:42.79
We don't want to be
in a different color,
00:47:42.82\00:47:45.63
the whole thing to be
in a different color, so...
00:47:45.66\00:47:47.20
And saffron has many
health benefits as well.
00:47:47.23\00:47:49.33
Yes, saffron is
very good for our skin.
00:47:49.36\00:47:51.13
It's very
expensive and very exquisite,
00:47:51.17\00:47:53.74
but it's got
great health benefits.
00:47:53.77\00:47:55.70
In fact, saffron
is one of the colors
00:47:55.74\00:47:57.27
used in Indian flag as well.
00:47:57.31\00:47:59.24
Now, let's look
we got one over here.
00:47:59.27\00:48:00.84
I'm going to
take a look at this.
00:48:00.88\00:48:02.98
So this is already cooked,
00:48:03.01\00:48:04.35
you put the onions for
garnish, and you did the...
00:48:04.38\00:48:06.38
I like that the nuts on
top let me just have a bite
00:48:06.41\00:48:08.55
and we got to run
to the next recipe.
00:48:08.58\00:48:09.92
Yes.
00:48:09.95\00:48:12.75
Oh, that's great.
00:48:12.79\00:48:14.52
Different taste, right?
00:48:14.56\00:48:17.33
It's really good.
Let's read our last recipe.
00:48:17.36\00:48:20.40
Vegetable Paya.
00:48:20.43\00:48:21.83
In this recipe we'll use...
00:48:21.86\00:48:23.20
Yummy, so is this
another lunch dish?
00:48:52.43\00:48:54.76
Yes, that is correct. Okay.
00:48:54.80\00:48:56.43
And yes, we have already
the oil starting to heat.
00:48:56.46\00:49:00.14
I can see that.
00:49:00.17\00:49:01.90
We're gonna add onions
00:49:01.94\00:49:03.54
and let it be in it
till it becomes brown
00:49:03.57\00:49:07.94
and then we start to
add ginger garlic paste.
00:49:07.98\00:49:11.01
So ginger garlic paste
needs to be cooked well
00:49:11.05\00:49:13.62
because if we don't cook it well
00:49:13.65\00:49:14.98
what happens is,
00:49:15.02\00:49:16.35
you'll have the strong
ginger garlic raw taste.
00:49:16.38\00:49:19.25
We don't want that to happen
when you are having Indian Paya
00:49:19.29\00:49:21.76
so, yes,
00:49:21.79\00:49:24.09
and then we add
cayenne and turmeric.
00:49:24.13\00:49:27.56
So normally, before we
add the cayenne and turmeric,
00:49:27.60\00:49:29.56
you would be cooking it more.
00:49:29.60\00:49:30.93
Yes, that is correct.
00:49:30.97\00:49:32.30
We're just hurrying
up for television sake.
00:49:32.33\00:49:33.67
Yes, that's right.
00:49:33.70\00:49:35.24
And then once you mix it well,
00:49:35.27\00:49:37.74
you add steamed
or boiled vegetables.
00:49:37.77\00:49:41.44
Nice, doesn't matter what
kind of vegetables you use?
00:49:41.48\00:49:43.68
We usually use
potatoes, string beans,
00:49:43.71\00:49:48.25
now we have peas, carrots,
00:49:48.28\00:49:50.75
but in India,
southern part of India
00:49:50.79\00:49:52.75
what they do is
they actually have lamb,
00:49:52.79\00:49:55.22
but we have
replaced it with veggies.
00:49:55.26\00:49:58.06
Nice, okay. Yes.
00:49:58.09\00:49:59.43
And what are we adding next?
00:49:59.46\00:50:00.80
Next is tomato
paste and salt. Nice.
00:50:00.83\00:50:05.87
So what happens is
00:50:05.90\00:50:07.24
once the tomato paste
is mixed, it becomes thick
00:50:07.27\00:50:10.17
so we would add a
little bit of water
00:50:10.21\00:50:12.71
so that it'll not burn.
00:50:12.74\00:50:15.44
That makes sense. Yes.
00:50:15.48\00:50:17.55
Sure, go right ahead.
00:50:17.58\00:50:19.61
So you just kind of
guess at the water it's hard...
00:50:19.65\00:50:21.62
Yes, yes.
00:50:21.65\00:50:25.85
That's the best. Yes.
00:50:25.89\00:50:27.49
And then you let
it cook for while?
00:50:27.52\00:50:28.99
Yes, we let it cook
00:50:29.02\00:50:30.73
so that all the flavors
would be combined together.
00:50:30.76\00:50:32.96
Five, ten minutes.
00:50:32.99\00:50:35.23
You can just let it
be for like five minutes
00:50:35.26\00:50:37.77
because you just have to see
00:50:37.80\00:50:39.13
if the carrots
and peas are done.
00:50:39.17\00:50:40.90
Of course, you're
not going to fully cook
00:50:40.94\00:50:43.27
when you steam it
00:50:43.30\00:50:45.21
because cooking part
should be done here also.
00:50:45.24\00:50:48.01
Then we add the cashews.
00:50:48.04\00:50:50.21
What we have done is
00:50:50.25\00:50:52.08
we actually have cashews
on coconut blended together.
00:50:52.11\00:50:55.68
So just...
00:50:55.72\00:50:57.05
So you already blended it.
00:50:57.09\00:50:58.42
Save that step
and we'll put it in.
00:50:58.45\00:50:59.79
Nice, gives it great flavor
00:50:59.82\00:51:01.26
and then the mint is
for garnish, the cilantro.
00:51:01.29\00:51:04.46
The cilantro is for garnish.
Mint we add it right now.
00:51:04.49\00:51:07.63
And then once it is mixed,
00:51:07.66\00:51:10.67
and then you
garnish it cilantro.
00:51:10.70\00:51:12.27
That's wonderful. I'll let
you keep working on that, Heidi.
00:51:12.30\00:51:14.40
What we wanna do now is we
wanna go to the address role
00:51:14.44\00:51:17.04
for Heidi's Health Kitchen.
00:51:17.07\00:51:18.91
If you would like them to come
to your community, your church,
00:51:18.94\00:51:21.61
put on a cooking school
00:51:21.64\00:51:23.04
or if you want more information
about the pop up restaurant
00:51:23.08\00:51:25.68
or any of the services
that they have to offer,
00:51:25.71\00:51:28.32
I know they also have
some wonderful carubies
00:51:28.35\00:51:30.52
and some other
things that you can get
00:51:30.55\00:51:32.25
or if you like to
financially support them
00:51:32.29\00:51:34.09
here is how you
can do, just that.
00:51:34.12\00:51:38.03
Heidi's Health
Kitchen is committed
00:51:38.06\00:51:39.79
to offering
delicious, healthy, vegan foods
00:51:39.83\00:51:42.90
that are
appealing to the senses.
00:51:42.93\00:51:44.73
If you'd would like to know more
00:51:44.77\00:51:46.10
you can write to
Heidi's Health Kitchen.
00:51:46.13\00:51:48.47
Post Office Box 232,
Babylon, New York, 11702.
00:51:48.50\00:51:53.98
That's Heidi's Health Kitchen,
00:51:54.01\00:51:55.98
Post Office Box 232,
Babylon, New York 11702.
00:51:56.01\00:52:01.15
You can call 631-663-3128.
00:52:01.18\00:52:04.85
That's 631-663-3128
00:52:04.89\00:52:08.42
or visit them online
for events, food, and more
00:52:08.46\00:52:12.09
at Heidi'sHealthKitchen.com.
00:52:12.13\00:52:14.66
That's Heidi'sHealthKitchen.com.
00:52:14.70\00:52:18.23