>> GREETINGS.

I AM ALAMELU VAIRAVAN, AND I AM SO DELIGHTED YOU CAN JOIN METHOD.

IN THIS COOKING SERIES, WE WILL PREPARE A VARIETY OF FRESH, VIBRANT VEGETABLE DISHES.

RICE AND LEAN MEAT DISHES ALL ENHANCED WITH AROMATIC SPICES AND LEGUMES.

THE FOODS WE PREPARE WILL APPEAL TO EVERYONE, INCLUDING CHILDREN.

THEY WILL EVEN APPEAL TO THOSE WITH A NEED FOR GLUTEN-FREE FOODS AND TO THOSE INTERESTED IN INCLUDING MORE VEGETABLES IN THEIR DAILY DIET.

I ASSURE YOU WE CAN LOOK FORWARD TO HOME COOKING AT ITS BEST.

COME JOIN ME AS WE EXPLORE EASY TO PREPARE, DELICIOUS, AND HEALTHFUL FOODS.

>> TODAY WE ARE COOKING WITH PASSION, SO OUR MENU WILL BE CHICKEN WITH POTATOES IN GINGER GARLIC SAUCE AND TWO SUPER VEGETABLE SIDE DISHES, SUMMER SQUASH MEDLEY, AND ASPARAGUS WITH GINGER.

SOUNDS GOOD.

LET'S GET STARTED.

>> THE FIRST DISH THAT WE ARE GOING TO COOK IS CHICKEN WITH POTATOES IN GINGER GARLIC SAUCE.

FIRST, LET ME GO THROUGH THE INGREDIENTS.

HERE WE HAVE ONE BAY LEAF, WE HAVE 1/2 TEASPOON CUMIN SEEDS, QUARTER TEASPOON FENNEL SEEDS, TWO TO FOUR SLIVERS OF CINNAMON STICK, HALF A TEASPOON GROUND TURMERIC, TWO IS TEASPOONS CURRY POWDER, HALF A TEASPOON GROUND PEPPER AND CUMIN AND HALF A TEASPOON SALT AND HALF A CUP CHOPPED ONIONS, HALF A CUP CHOPPED TOMATO, FOUR TO SIX CLOVES OF DOPPLER -- GARLIC, ANO TABLESPOONS OF FRESHLY GRATED GINGER AND A QUARTER CUP OF CILANTRO AND HALF A CUP OF TOMATO SAUCE AND HERE I HAVE ONE POUND BONELESS, SKINLESS CHICKEN THIGHS.

OK?

THIS CLASSIC CHICKEN CURRY IS AN AROMATIC GINGER GARLIC SAUCE.

IT IS BEST SERVED OVER WHITE OR BROWN RICE, WITH VEGETABLE SIDE DISHES.

IT WILL BE A VERY SATISFYING MEAL.

I AM COOKING THIS CHICKEN DISH WITH THE BONELESS, SKINLESS CHICKEN THIGHS, OK?

YOU CAN ALSO USE CHICKEN BREASTS IF YOU LIKE.

I LIKE THE TENDER JUICINESS OF THE THIGHS, SO I DECIDED TO USE THE CHICKEN BONELESS, SKINLESS CHICKEN THIGHS, AND HERE, I HAVE THE POTATO ALL PEELED AND CUBED.

YOU CAN USE IDAHO POTATO OR FINGERLING AND I HAVE THEM PEELED AND CUBED AND IT'S SITTING IN THE WATER SO IT DOESN'T GET BROWN.

THEN WE HAVE CURRY LEAF, THIS IS A UNIQUE HERB THAT IS MAKING ITS WAY INTO THE MAINSTREAM GROCERY STORE.

YOU WILL FIND THE CURRY LEAVES USUALLY IN THE INDIAN GROCERY STORE, AND THE CURRY LEAF GIVE A POWERFUL, DISTINCT AROMA TO INDIAN COOKING.

YOU WILL SEE THAT.

CURRY LEAF IS THE LEAF OF SOUTH INDIAN AND AN HERB THAT COOKS BY THE HANDFUL.

CURRY LEAVES WITH THEIR POWERFUL FRAGRANCE RELEASES AN AROMA AND THAT MERGES WITH ALL THESE SPICES.

ETHICAL ISSUES >> THE SPRIGS ARE USUALLY PACKED IF PLASTIC BAGS, VISION FOR ABOUT A DOLLAR, SO CHEAP, AND IT'S AVAILABLE IN INDIAN GROCERY STORE.

THE LEAVES STAY FRESH FOR A WEEK IN THE REFRIGERATOR.

AND I'M GOING TO ADD TWO TO THREE TABLESPOONS OF OIL, SO I'M GOING TO HEAT THE PAN.

WE WANT THE OIL TO BE HOT, BUT NOT SMOKING.

THIS IS A VERY IMPORTANT POINT, OK?

OK. YOU'LL -- I'M GOING TO TRY TO SEE IF MY OIL IS HOT BY ADDING A CURRY LEAF.

WHEN I ADD THE CURRY LEAF, IT SPUTTERS, SO THEN I WILL KNOW, SEE, THAT IT'S READY.

GOOD.

SO I'M GOING TO ADD A FEW CURRY LEAVES.

ALTHOUGH WHEN YOU ADD THE SPURRY LEAVES, IT PUTTERS, I TELL YOU, IT GIVES A WONDERFUL AROMA, AND THEN YOU ADD THE CUMIN.

THE FENNEL.

THE BAY LEAF, THE CINNAMON AND YOU GIVE IT A STIR.

AND WHEN THE SPICES ARE JUST TURNING BROWN, I'M GOING TO ADD THE ONION.

THEN I'M GOING TO ADD THE TOMATOES.

THAT GIVES A WONDERFUL AROMA, BECAUSE THE SPICES ARE NICELY ROASTED AND WE ADDED THE ONION, TOMATO, NOW I'M GOING TO ADD THE GARLIC.

THE GARLIC IS JUST PEELED AND QUARTERED, OK?

AND NOW I'M GOING TO ADD THE TURMERIC.

DO YOU KNOW THAT TURMERIC IS A ROOT SPICE AND IT IS ANTIOXIDANT , ANTI-INFLAMMATORY AND ANTI-CANCEROUS.

IT IS ALSO KNOWN AS INDIAN GOLD, AND PEOPLE SAY THAT IT IS A POOR MAN'S SAFFRON, BECAUSE AS YOU MAY KNOW, SAFFRON IS A VERY EXPENSIVE SPICE.

NOW, I'M GOING TO BE ADDING THE CHICK INCH.

-- OF THE CHICKEN.

THE CHICKEN IS CUT INTO SMALL PIECES.

SO I'M GOING TO BROWN THE CHICKEN.

AND THEN THE CHICKEN IS CUT ALL EVEN SIZE PIECES, THEY COOK VERY WELL TOGETHER, SO IT'S ALSO VERY EASY TO COOK AND NOW I'M GOING TO ADD THE POTATOES, WHICH IS SITTING IN THE WATER HERE.

I LIKE THIS COMBINATION OF CHICKEN, COOKED WITH POTATOES.

OK.

IT'S ABOUT A CUP OF POTATOES.

IT GIVES A NICE HEARTIER TASTE, THE CHICKEN AND THE POTATOES TOGETHER AND WE WILL BROWN THE CHICKEN, AND HERE I HAVE CURRY POWDER.

LET ME TALK ABOUT THE CURRY POWDER.

YOU CAN GET THE CURRY POWDER HOT OR SWEET.

CURRY POWDER IS ACTUALLY A MIXTURE OF TURMERIC, RED PEPPER, FENNEL, PEPPERS, CINNAMON, AND ALL OF THAT.

SO YOU CAN JUST ADD THE CURRY POWDER AND GO ON, EVEN IF YOU DON'T HAVE A CUMIN SEEDS, SO I'M ADDING THE CURRY POWDER, AND THEN I'M GOING TO BROWNING THAT REALLY WELL.

AND THEN WHAT WE ARE GOING TO DO IS I'M GOING TO ADD THE BLACK PEPPER AND CUMIN POWDER.

OK. LET ME TALK ABOUT THIS PARTICULAR BLEND OF BLACK PEPPER AND CUMIN.

THIS IS THE ONE LEAF SPICE MIX THAT I MAKE AT HOME.

THE BLACK PEPPER, THE WHOLE BLACK PEPPER CORN, AND THE CUMIN SEEDS ARE COMBINED IN EQUAL PORTION.

LET'S SAY, LIKE, ONE TABLESPOON OF BLACK PEPPER, ONE TABLESPOON OF CUMIN, YOU DON'T HAVE TO ROAST THEM, YOU CAN TAKE YOUR SPICE GRINDER AND YOU CAN GRIND IT LIKE FINE GRIND, LIKE WHAT I HAD HERE, AND THAT'S ONE LEAF SPICE POWDER THAT I GRIND AT HOME.

IT SMELLS REALLY GOOD.

NOW I SHOULD ADD MY SALT.

LET ME TALK ABOUT THE SALT.

WHEN YOU ARE USING ALL THESE SPICES, IF YOUR DOCTOR TELLS YOU TO CUT DOWN ON SALT, YOU DON'T EVEN NEED SALT.

NOW, LOOK AT THIS.

DELICIOUS.

I'M ADDING NO SALT TOMATO SAUCE.

WHY AM I ADDING TOMATO SAUCE?

WELL, IN ORDER TO GET THE THICK CONSISTENCY, AND ALSO TO COOK WITH CHICKEN, THEY KEEP ADDING THE WATER AND LET THE MEAT COOK, BUT HERE WE HAVE THE TOMATO SAUCE, AND WHEN YOU ARE COOKING WITH TOMATO SAUCE, AND IT GIVES A WONDERFUL RICH BASE SAUCE, WHEN IT IS FINISHED AND THEN NOW, I'M GOING TO GET SOME WATER, I'M GOING TO CLOSE THIS.

MAYBE I'LL ADD MY GINGER.

FRESHLY GRATED GINGER, OK, I'M GOING TO ADD THAT TOO HERE.

AND I NEED SOME WATER.

AND I THINK I PUT IT IN THE MICROWAVE.

LET ME GO GET IT.

AND THEN I WILL ADD SOME WATER BECAUSE WHEN I'M COOKING THIS DISH, EVERYBODY WILL SAY, I WANT MORE SALT -- I MANY, I WANT MORE SAUCE.

NOW IT'S IN THE HIGH HEAT, SO I'M GOING TO PUT IT IN THE MEDIUM, LET IT COOK AND I'M GOING TO GET THE HOT WATER.

WE WANT THE POTATOES TO COOK, SO I'M GOING TO ADD LIKE ABOUT A CUP OF WATER.

AND JUST CLOSE IT.

AND LET IT ZIMMER.

AND ADD CILANTRO.

CILANTRO IS AMAZING, IT CAN DO SO MANY THINGS.

SOME PEOPLE LIKE CILANTRO, SOME DON'T LIKE CILANTRO, IF YOU DON'T LIKE IT, YOU DON'T NEED IT, BUT IF YOU LIKE IT, LET ME TELL YOU, YOU CAN MAKE QUITE A LOT OF CHUTNEYS WITH CILANTRO.

THAT LOOKS PRETTY GOOD TO ME.

IT WANTS TO RUN OFF FROM ME.

AND WE WILL LET IT ZIMMER -- SIMMER FOR A FEW MINUTES AND THAT'S IT, IT'S DONE.

>> NOW WE WILL COOK TWO GREAT VEGETABLE DISHES USING SUMMER SQUASH AND ASPARAGUS.

WE ARE ADVISED TO CONSUME FIVE TO SEVEN SERVINGS OF FRUITS AND VEGETABLES EVERY DAY.

>> ZUCCHINI AND YELLOW SQUASH ARE ABUNDANT IN GARDENS AND FARMERS MARKETS IN THE SUMMERTIME.

HERE IS A WAY TO USE UP THE GARDEN BOUNTY INTO A TASTY AND COLORFUL SIDE DISH.

SUMMER SQUASH WITH DELICATE FLAVOR AND GREEN AND YELLOW SKIN HAS A CREAMY WHITE FLESH.

THEY MAKE A PERFECT SIDE DISH TO ANY MEAL.

SQUASH COMES IN DIFFERENT SHAPES, SIZE, AND COLOR.

REGARDLESS OF VARIETY, ALL PARTS OF SUMMER SQUASH ARE EDIBLE.

IT IS GOOD TO PICK AN AVERAGE-SIZED SQUASH, LIKE THIS.

AND THOSE THAT ARE OVERLY LARGE MAY BE FIBROUS AND THE ONES THAT ARE REAL SMALL MAY NOT BE FLAVOR -- FLAVORFUL, SO HERE I HAVE THE SUMMER SQUASH.

SEE HOW BEAUTIFUL IT IS.

I LOVE TO PICK ALL DIFFERENT COLORS.

WHEN I MAKE COLORFUL DISH, THE KIDS REALLY LOVE TO EAT THEM, SO I'M GOING TO CUT THIS OFF.

LET ME SHOW YOU WHAT I DID.

I JUST CUBED IT, OK?

OH, WAIT.

HERE WE GO.

SO I JUST CUBED IT.

LIKE THAT.

AND WHEN YOU ARE CUTTING YOUR VEGETABLES, YOU CAN REALLY TAKE YOUR TIME TO CUT THE VEGETABLES.

YOU DON'T HAVE TO CUT THEM LIKE IN 100 MILES AN HOUR.

JUST TAKE YOUR TIME BECAUSE COOKING IS SUPPOSED TO BE A RELAXING EXPERIENCE.

OK?

THAT'S ALL I DID WITH THE SQUASH, AND NOW WITH THE YELLOW ONE.

WHEN THE FOOD IS REALLY COLORFUL, IT'S REALLY APPEALING, SO I THINK WE HAVE ABOUT ONE AND A HALF CUPS OF GREEN AND YELLOW SQUASH.

I DO NOT LIKE STEAMING OR BOILING THE SQUASH.

MY FAVORITE IS A HEALTHY SAUTEE.

SEASONED SUMMER SQUASH TAKES VERY LITTLE TIME, ABOUT THREE TO FIVE MINUTES OF COOKING TIME.

CAN YOU BELIEVE THAT?

NOW, LET'S START COOKING A SUMMER SQUASH MED LIMIT BEFORE -- MEDLEY.

BEFORE I COOK, LET ME SHOW YOU, HERE ARE THE ADS.

I HAVE ONE WHOLE DRIED RED LEAF PEP TERRITORIAL DISPUTES.

HALF A TEASPOON BLACK MUSTARD SEEDS, HALF A TEASPOON CUMIN SEEDS AND A UNIQUE LENTIL CALLED URAD LENTIL AND QUARTER TEASPOON OF GROUND TURMERIC AND QUARTER TEASPOON OF SALT AND THEN WITH THE FRESH INGREDIENTS, I HAVE ABOUT A CUP AND A HALF OF ZUCCHINI, AND A CUP AND A HALF OF CUBED YELLOW SQUASH, AND I HAVE A GREEN CHILI.

NOW, LET'S MOVE ON TO COOK.

AND I'M USING THE OIL.

ABOUT A TABLESPOON.

I'M GOING TO ADD THE RED PEPPER.

YES.

THE OIL IS HOT, BUT NOT SMOKING.

SO WE WILL ADD THE BLACK MUSTARD SEEDS AND HERE I'M ADDING THE URAD LENTIL.

URAD LENTIL IS HIGH IN PROTEIN AND FIBER AND IF YOU DON'T HAVE URAD DAL, YOU CAN ALWAYS USE CUMIN SEEDS, SO IT'S UP TO YOU TO USE CUMIN OR URAD DAL, AND THEN SEE THE SPICES ARE NICE AND BROWN.

NOW I'M GOING TO USE THE ZUCCHINI.

COME ON.

OK. AND THEN I'M GOING TO BE USING SOME TURMERIC, THE INDIAN GOLD SPICE.

THE TURMERIC IS KNOWN AS AN AUSPICIOUS SPICE AND TURMERIC PLAYS A VERY IMPORTANT ROLE IN A LOT OF THE INDIAN COOKING.

SEE HOW BEAUTIFUL IT LOOKS NOW.

I AM GOING TO ADD THE SALT AND WE HAVE CUMIN, PEPPER, CHILI, WE REALLY CAN CUT DOWN ON SALT.

SO I'M GOING TO USE LESS SALT AND I'M GOING TO TAKE THE GREEN CHILIS, AND ADD IT AND A QUICK TOSS, AND -- SMELLS SO GOOD, AND I'M GOING TO SEE HOW IT TASTES.

NOW, I DON'T WANT TO OVERCOOK THIS, BECAUSE I LIKE TO KEEP MY SQUASH CRISP AND TENDER, SO I'M GOING TO ADD SOME COCONUT.

AGAIN, THE COCONUT, YOU CAN USE FRESH COCONUT OR YOU CAN USE THE POWDERED.

UNSWEETENED, SHREDDED COCONUT.

THERE WE GO.

HOW IS THAT?

SEE, I TOLD YOU, IT TAKES ONLY THREE TO FIVE MINUTES.

ONCE WHEN YOU ASSEMBLE.

ISN'T THAT BEAUTIFUL?

THIS BEATS BOILING ALL THE VEGETABLES AND KILLING ALL THE NUTRIENTS, JUST DO A HEALTHY SAUTEE AND IT'S ONLY ABOUT 100 CALORIES FOR A CUP OF COMING VEGETABLE.

YOU CAN HAVE IT LIKE A SMACK IN THE MIDDLE OF THE DAY.

OK. >> NOW WE WILL COOK ASPARAGUS WITH GINGER.

ASPARAGUS SAN EPICUREAN DELIGHT FOR CENTURIES.

THE FLESHY GREEN SPARES OF ASPARAGUS ARE BOTH SUCCULENT AND TENDER.

ASPARAGUS IS A HIGHLY PRIZED VEGETABLE, RICH INVITE MINIMUM K AND PROVIDES US WITH ABOUT THREE GRAMS OF DIETARY FIBER PER CUP.

ASPARAGUS IS A HEART-HEALTH VEGETABLE, AIDS IN DIGESTION, AND IS FILLED WITH ANTIOXIDANTS.

ASPARAGUS WITH ITS FLESHY SPARES, WITH BUD-LIKE COMPACT HEADS IS BEAUTIFUL TO LOOK AT.

JUST LIKE THIS.

THEY HAVE SUCCULENT TASTE AND TENDER TEXTURE.

WE WANT TO LOOK FOR FIRM, MEDIUM STEMS WITH GREEN TOPS.

THE ENDS OF THE ASPARAGUS ARE WOODY AT THE BASE PREVENTING THE STALK FROM DRYING OUT.

SO WE TRIM THE WOODY PART AND COOK.

SO ASPARAGUS MUST ACTUALLY BE USED WITHIN A DAY OR TWO AFTER PURCHASING FOR BEST FLAVOR AND TEXTURE.

AND HERE, I HAVE DIAGONAL CUT ASPARAGUS, AND IT BLENDS BEAUTIFULLY WITH RED ONIONS RIGHT HERE IN THE ZESTY COLORFUL VEGETABLE DISH.

>> FIRST, LET ME SHOW YOU HOW I AM -- WE BUY THE ASPARAGUS FROM THE STORE AND WE HAVE IT IN THE WATER.

WHEN WE ARE READY TO COOK, YOU WANT TO TAKE OFF THAT WOODY PART LIKE THAT.

SNAP.

YOU CAN GET THE CHILDREN INVOLVED IN DOING THIS, AND I REMEMBER MY GRANDCHILDREN COMING IN WHEN I ASKED THEM TO DO THIS, THEY SAY, SNAP, SNAP, SNAP.

AND THEY MAKE A GAME OUT OF IT.

AND IT'S KIND OF FUN.

ONCE WHEN YOU DO THIS, YOU TAKE THE ASPARAGUS AND YOU CUT IT IN A DIAGONAL WAY AND THAT'S EVEN, YOU KNOW, THAT'S VERY APPEALING WHEN YOU COOK.

AND AS YOU CAN SEE, SOME OF THEM ARE REALLY BIG AND HEAVY, LIKE THIS, AND SOME ARE VERY TENDER LIKE THIS.

SEE THAT.

AND I THINK IN ONE STORE, THEY SAID THE WOODY PART IS REMOVED AND IT IS TENDER ASPARAGUS, AND IN ANOTHER STORE, THEY HAD IT WITH A WOODY PART, SO WITH WE HAVE THAT, WE JUST SNAP, SNAP, AND THEN WE JUST CUT IT IN AN ANGLE.

USUALLY, I TRY TO MIX THEM UP OR JUST COOK IT.

IT DOESN'T MATTER.

SO I JUST CUT THE ASPARAGUS LIKE THAT.

I THINK I HAVE MORE THAN THREE CUPS, BUT THAT'S OK. WE DON'T WANT IT TO GO TO WASTE.

SO THE SEASONING WILL BE JUST RIGHT.

SO NOW, WE HAVE HALF A TEASPOON BLACK MUSTARD SEEDS AND HALF A TEASPOON CUMIN SEEDS, OR URAD DAL.

OK?

YOU COULD EITHER USE CUMIN SEEDS OR URAD DAL.

AND THEN WE HAVE ABOUT HALF A TEASPOON GROUND CUMIN, HALF A TEASPOON SALT, AND WE HAVE ONE TABLESPOON GRATED GINGER.

NOW I'M GOING TO USE SOME FRESH SHREDDED COCONUT, SO YOU CAN USE THE UNSWEETENED COCONUT OR THE FRESH COCONUT, AND I ALSO HAVE QUARTER CUP OF SLICED RED ONION.

THE COLORS HERE IS SO VIBRANT AND IT HOOKS BEAUTIFUL, AND -- LOOKS BEAUTIFUL AND WE HAVE ABOUT THREE CUPS OF ASPARAGUS, SLICED AT AN ANGLE.

SO NOW LET'S HEAT OUR PAN.

AND I'M GOING TO ADD SOME OIL.

ABOUT A TABLESPOON OR SO.

LET ME ADD SOME BLACK MUSTARD SEEDS AND SEE IF IT'S GETTING HOT.

SO WHEN THE OIL IS HOT BUT NOT SMOKING, WE ADD THE BLACK MUSTARD SEEDS.

OK?

AND THEN WE ADD THE CUMIN SEEDS.

AND SEE HOW NICELY IT'S ROASTING RIGHT NOW.

SO WHEN IT'S DONE, WHAT WE WILL DO IS WE WILL ADD THE ASPARAGUS.

WE ADD THE ASPARAGUS AND THEN, NOW WE WILL ADD THE OTHER INGREDIENTS, LIKE THE GROUND CUMIN.

I KNOW THE ASPARAGUS IS BROILED OR GRILLED AND -- BUT I LIKE THE HEALTHY SAUTEED.

GIVES A GREAT TASTE.

AND THEN I'LL ADD MY SALT.

AND THEN ASPARAGUS WITH GINGER TASTES REALLY GOOD, SO I HAVE SOME SHREDDED GINGER HERE.

I LIKE TO USE A LOT OF GINGER, BECAUSE IT GIVES A GREAT TASTE.

NOW WE ARE GOING TO REDUCE THE HEAT, OK, AND WE ARE GOING TO, WHILE I'M STIRRING THIS, I'M GOING TO MAKE SURE THE GINGER MIXES WELL WITH THE VEGETABLE.

AND NOW I'M GOING TO TURN THIS REALLY WELL, AND I'M GOING TO ADD THE ONION.

LOOK AT THE COLOR, ISN'T THAT PRETTY?

AND WHAT WE ARE GOING TO DO IS, SINCE I HAVE THE FRESH COCONUT, I'M GOING TO USE THE FRESH COCONUT.

AND WE DON'T WANT TO OVERCOOK THE VEGETABLE.

AGAIN, WE LIKE TO KEEP IT CRISP, TENDER, SO WE ARE GOING TO FINISH IT.

THAT'S IT.

IT'S VERY GOOD.

ASPARAGUS WITH GINGER IS CRUNCHY AND IT HAS A NICE FLAVOR TO IT.

AND IT IS ONLY 70 CALORIES PER SERVING PER HALF A CUP.

>> TODAY, WE DISCOVERED HOW EASY IT IS TO PREPARE CHICKEN WITH POTATOES IN GINGER GARLIC SAUCE AND TWO SUPERB VEGETABLE SIDE DISHES USING SUMMER SQUASH AND ASPARAGUS.

THESE DISHES CAN BE SERVED WITH RICE OR ANY BREAD FOR A WHOLESOME MEAL.

YOU CAN ALSO SEVER THESE TWO VEGETABLE DISHES WITH ANY TRADITIONAL AMERICAN MEAL.

EXPLORE COOKING WITH SPICES AND CREATE MAGIC IN YOUR OWN KITCHEN.

SO LONG FOR NOW.

UNTIL NEXT TIME, WITH LOVE FROM MY KITCHEN TO YOURS, "VANAKAM."

>> TO ORDER COPIES OF ALAMELU'S COOKBOOKS, INCLUDING RECIPES FROM THIS SERIES OR THE D.V.D.

SET OF THIS COOKING SERIES, VISIT WWW.MPTV.ORG AND CLICK ON STORE.

ALL PRICES INCLUDE SHIPPING AND HANDLING.

>> FOR MORE INFORMATION ABOUT "HEALTHFUL INDIAN FLAVORS WITH ALAMELU," LOG ON TO WWW.MPTV.ORG, OR FIND US ON FACEBOOK AT "HEALTHFUL INDIAN FLAVORS WITH ALAMELU."