namaste I'm al-amin oh and our cooking team today is home for dinner cooking and enjoying delicious foods with family is an experience we can cherish there is nothing like coming home for dinner today we will prepare meals that will ensure everyone is home for dinner our menu includes fish cooked inner thick aromatic ginger garlic sauce savory broccoli stir-fry and an exquisite coconut rice with cashews are you ready let's get started now we will prepare fish in ginger garlic sauce fish and ginger garlic sauce is our family favorite most type of fish lend themselves beautifully to Indian spices here as you will see the flavors of garlic chilli ginger and a range of spices make the fish in a sauce that is irresistible here are our ingredients I'll be using a couple of tablespoons of oil I have half a teaspoon fennel seeds 1/2 a teaspoon cumin 1/2 a teaspoon ground turmeric quarter teaspoon cayenne pepper one teaspoon ground cumin 1/2 a teaspoon garam masala 1/2 a teaspoon black pepper and cumin powder quarter teaspoon salt and I have about 2 to 3 curry leaves and the fresh ingredients are 1/2 a cup chopped onion quarter cup chopped tomato 6 garlic cloves quartered 1/2 green chili pepper chopped 2 tbsp grated fresh ginger 1 cup tomato sauce about 1/2 a cup of warm water and we have about a pound of boneless skinless fish fillet cut into pieces and I have 1 tbsp cilantro I'm going to add some oil but the oil that I'm using is really canola and I went to the Indian grocery store and I got the curry leaves so if you have curry leaves fine if you don't have that curry leaves forget it that's okay too but curry leaves adds a wonderful flavor now I'm going to add all the spices one by one fennel cumin and then I'm going to let the seeds Brown okay and I could smell the curry leaves it's so wonderful so when we finish doing the spices that's getting brown we'll add the onion once when we set up all these ingredients it goes very quickly you won't believe how quickly we can fix this dish and oh my goodness with the curry leaves cumin and fennel the aroma is so good even before adding any of these faces today for this preparation I went to the market and I got only the fresh onions tomatoes garlic and ginger the rest was already in my spice pantry so when we have all these spices readily available and spices have long shelf life you know what you could just go and get yourself some spices set it up like I have and then cook the food and now I'm adding ground cumin see once when you set up see how quickly it goes then I'm going to add that garam masala got a masala is a very unique spice and I get the flavor and the aroma is absolutely wonderful and what I'm going to do right now is I'm going to add the tomatoes sauce and the tomato sauce gives a nice nice rich taste and I'll do the tomato sauce and if you want more sauce you could use more tomato sauce Bandits indicated in the recipe okay so we let all of them come together and we will add the salt we will add the ground ground black pepper and cumin this is the one Lee spice that I use in my only spice that I grind at home the rest I just go to the store and buy the spices so the cooking goes very fast and I'm going to use the tomatoes I'm gonna cook everything together now garlic and the green chili okay you can add the green chili but if you are not particular about the green chili let it go okay so I'm going to I think it will add a nice spicy taste to the fish and then I'm going to add the ginger too and what I'm going to do is I'm going to close this but I'm going to add some water and I'm going to close it and let all of these ingredients cook together and I'm going to increase the heat a bit and I'm going to close it you can really use any firm fish such as tilapia card halibut had our catfish or whitefish and it's so good and I'm going to take the tilapia because the sauce is beginning to boil and now it looks like all of them are cooking together very nicely so I'm going to drop it when you go to buy the fish you can get it from the seafood store if you are close to a seafood store otherwise go to the reputable grocery store and in the fish Department I will advise you to buy the fish from the displayed case and you know the people in the grocery store in the fish Department are very helpful ask them to remove the skin if you like they are very very helpful and in India where I grew up I came from Madras and now it's known as Chennai and in Chennai we have a beach called Marina Beach and it is an amazing site in the evening you should see the fishermen bringing all this wonderful fresh seafood and people standing waiting to get the fresh-caught fish or crab or shrimp or whatever and bargaining and trying to buy it's an amazing wonderful site that looks good see fish doesn't take very long to cook and especially fish like tilapia and all that you just put spices and make a nice thick sauce and um but the tomato sauce and all these things and ginger I could smell the ginger and you just leave it like that and it gets cooked very quickly and I can see that and we will leave it like that and I'm going to add the chopped cilantro too because the cilantro gives an amazing taste to the fish so if you want to serve your fish in their sauce you can even prepare it in the morning and leave it you know and just warm it up during dinner time and serve it it doesn't have to be prepared just before dinner and there you have it fish in a ginger garlic sauce hi here we are in West Allis Farmers Market in West Allis Wisconsin it is so exciting to go into farmers market to see what vegetables we have in there we will pick some wonderful vegetables and cook some delicious vegetables that are easy to prepare let's go in and check out what we have there hi look at all these tomatoes and garlic look at that beautiful garlic for being so small garlic has earned its great reputation it that garlic always brings out the bold culinary experience and when you're cooking it turns the ordinary meal into an extraordinary meal the head of the garlic is so tight and it has a thin paper skin and here we have some garlic cloves once when the garlic cloves comes apart we really need to cook them right away if we leave the car garlic closed separately it will perish quickly so it's beautiful to have the garlic like that in the room temperature and then of course we have the wide variety of tomatoes the red ripe tomatoes cherry tomatoes green tomatoes and do you know that tomato is a fruit and not a vegetable although we use tomato as a vegetable in salads and in cooking when when we buy the tomatoes we want to store it in the room temperature tomatoes and garlic are great and enhances to any dish and we can create magic with these two now we will prepare broccoli with red onion and ginger the savory broccoli stir-fry is rich in flavor and nutrition it can be paired with rice and makes an excellent side dish to any meal here are our ingredients I'll be using about a teaspoon of oil spices I have half a teaspoon cumin seeds 1/2 a teaspoon black mustard seeds about quarter teaspoon salt 1/2 a teaspoon garam masala 1/2 fresh green chilli chopped 1 TSP grated fresh ginger 1/3 cup chopped yellow onion and I have 1/3 cup chopped red onion 4 cups chopped broccoli 1 tbsp grated fresh coconut here I have the broccoli that is already washed in the cold water and they are cut into small florets including the stamps we want to choose broccoli that are compact like this and dark green with firm stamps okay sometimes the broccoli has a longer stem and I try to remove the tough part of the stem and I decide to have it like that and I find florets are easier for me to chop up like that - it doesn't matter I can take it like this at this and let me show you how I cut the broccoli into like that just I just enjoy a good music and then I just chop it there is no right or wrong way just you know when the vegetables are cut small like this it's very appealing just to add some oil to saute your spices now my oil is getting hot so I'm going to put the black mustard seeds and I'm going to let the black mustard seeds pop and as you can see it's popping when the oil is hot but not smoking we will add the black mustard seeds see this this kind of technique is called tempering see how often we do the tempering with different different spices so it's so easy to get to this kind of cooking without too much difficulty and now I'm going to saute the onion this is just yellow cooking onion and I'm going to saute the onion so what I'm gonna do is I'm going to take the broccoli and I'm going to add them and since the broccoli is cut into small pieces like this it will cook very quickly and there is no need for steaming and no need for boiling you just have a healthy thought day and when you're doing that also what you do is you add the garam masala because the broccoli on its own is a high fibrous vegetable and you need some taste to it that's why I'm adding some garam masala the green chili green chili is my favorite and ginger all of this the green chili and the ginger together had an amazing taste and I'm adding some salt to it okay I put everything together here and now I'm going to stir this okay and since the broccoli is cut into small pieces it cooks very quickly and this is our favorite sometime I like to cook more than four cups using the same method and it's also high fibrous and very healthy for you and I can see the broccoli getting soft and I'm going to sometimes you can also cover this for a few minutes but you see how it has wilted already so there is no need for anything and I like to cook the broccoli crisp tender not mushy if we cook it too much it becomes mushy and it's not appealing and now I think it's cooking really well I'm going to add some fresh coconut fresh shredded coconut is available in the freezer okay and just I'm going to add it so see the coconut and the ginger and a little bit of green chilli all of this adds a great taste to the broccoli dish we assemble the ingredients we put them together and that's it it's done and then I like to use the red onions for the color see that I love red onions because it gives a nice crunchy taste okay and see how quick and easy it is just to make your big chicken or fish or whatever and make the broccoli like this it is so easy to prepare you only like about within 10 minutes and you have all your spice ingredients in the cupboard so it's no big deal so we can cook all these cruciferous amazing vegetables and serve it to our family and they would really enjoy having this kind of dish so there you have it now we will prepare coconut rice with cashews coconut rice with cashews is an exquisite rice dish very easy to prepare and is delicious here are our ingredients I am 1/2 a teaspoon of asafoetida 2 dried red chili pepper 2 or 3 curry leaves optional 1 teaspoon black mustard seeds 1 tsp water dal about 1/2 a tsp salt 1 cup cooked basmati rice 1 cup shredded fresh coconut I'll be using about 2 tablespoons oil and I have quarter cup of whole roasted cashews and quarter cup of chopped fresh coriander before cooking I want to talk about the coconut see this is how the coconut looks when you buy a coconut what you want to do is shake shake shake and when you shake if there is a lot of water in it that means it's going to be a good coconut okay and here what we do is we take the coconut we take the hammer and we cut it in we we just cut it in half and then when we do it this is how the coconut looks look at that isn't that beautiful when before it is shredded what they will have the coconut like this they'll have the coconut like this and they will peel off the hard shell behind it and they've all shredded like this and when you crack the coconut you get the coconut water and the coconut water is just like that very clear and it's a very hydrating fluid and so I'm going to take this coconut and I'm going to roast this coconut okay just to make it nice and brown not too much Brown just to get that water out and to roast it and I think all of you know how to cook the rice but anyway this is the plasma tea rice okay when it's roasting I'll tell you about it well best way to cook the rises with a rice cooker I love my rice cooker it's for art Ematic you just add one cup of rice depending upon what rice you're using and here for passivity rice what I did was I took the raw pass Motty rice and I soaked it in the cold water for a while and then I drained the water I put it in the rice cooker the drain soaked rice two cups of water and I just turned on my rice cooker and within 20 minutes that rice is done look at this isn't that beautiful it's not clumping and it's very very nice and grainy here but here I am just roasting the coconut and I'm just going to touch it to see how warm it is it's getting there so well what's the purpose of roasting the coconut it take Lea it removes the water content from the coconut and it keeps it nice and dry and it looks pretty good to me for making coconut rice you want fresh coconut and this is a very it's an exquisite delicate rice so that coconut is roasted it looks pretty good so I'm going to leave that and what I'm going to do is I'm going to get another skillet and what I'm going to do is I'm going to add some oil because we need oil to saute our spices okay I'm I'm just heated the skillet added the oil and the oil is hot but not smoking so I'm going to add more curry leaves to it and see how it splatters again if you don't have curry leaves it's quite all right you could still make this rice dish and after I use the curry leaves I'm going to put the black mustard seeds and then the worid dal and you may ask what is were a doll we're a doll is a lentil when it is cold it has a black skin around it but what I have here is a lentil that is skinned and split and when you add black mustard seeds and were Adal it gives a nice nutty crunchy like date and I'm going to drop two red peppers in here too you want to add the whole pepper in it because if you break that pepper and you put it everyone in the home will be sneezing we don't want that so because when the red pepper is infused in oil it gives a great taste and this is all supported our I supported her is an amazing spice it's already available like pebbles or powdered so it's brown now I'm going to add the sauce see because I use the curry leaves and the mustard seeds and water this is so tasty now let's see you had more right than what I'm showing here you could use more rice okay just because I said one or one and a half cups it doesn't matter that you have to go with that if I have a little bit more cooked rice I use that so now I'm going to add the coconut to it and mix them up together right and the coconut is so amazing it's really flavorful I can smell that asafoetida the curry leaves all coming together and then I'm going to add then nuts okay we are always told to snack on nuts and I love using natural and I took the rice because it gives a wholesome tape okay so I add the nut and I know when I worked with my registered dietitians and Margaret she will say sometimes let's use the walnuts are peanuts so but if you are allergic to any of these not forget about the nuts okay I want you to be safe now but uh after we added all of this we just add some cilantro if you if you like cilantro fine use it and if you want it just right you can do that too so there you have it amazing coconut rice with cashews it looks heavenly and exquisite and I can wait to serve this with the broccoli - Anders fish that we cooked in an aromatic sauce there you have it coconut rice I hope you enjoyed our time together today as we prepared three dishes with fish broccoli and delicious coconut rice with cashews taking time to cook and connecting with family around the dinner table there's a rewarding experience cooking is loved and will keep family warm and happy so long for now until next time that love from my kitchen to yours Vanakkam to order copies of alamelu's cookbooks including recipes from this series or the DVD set of this cooking series visit mptv.org and click on store all prices include shipping and handling for more information about healthful indian flavors with alle Malu log on to mptv.org or find us on facebook at healthful indian flavors with alum a low you