>> Sara: MY GUEST TODAY, CHEF AND WINNER OF TOP CHEF MASTERS FLOYD CARDOZ, IS AN INCREDIBLY ACCOMPLISHED CHEF.

HE WAS BORN IN BOMBAY AND TRAINED AS A BIOCHEMIST BEFORE HE DISCOVERED WHERE HIS TRUE TALENTS LAY: IN THE HEART OF A RESTAURANT KITCHEN.

TODAY WE'RE COOKING UP THREE FLAVORFUL INDIAN COMFORT FOODS, STARTING WITH A WILD STRIPED BASS CURRY THAT BRINGS TOGETHER GARLIC, SPICES, AND COCONUT.

CHICKEN PILAF IS UP NEXT, MAKING THE MOST OF ONE OF MY FAVORITE INGREDIENTS: CHICKEN THIGHS THAT COOK IN A SPICY BROTH.

AND FINALLY, BEEF KEBABS WITH A CLEVER TECHNIQUE YOU'LL WANT TO KNOW.

IT'S INDIAN COMFORT FOOD TODAY ON SARA'S WEEKNIGHT MEALS.

[sunny instrumental music] ♪ ♪ >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> ITALY WAS SO GOOD.

IT WAS JUST SUCH A RELAXED TIME.

I THINK EVERY CHEF SHOULD GO TO ITALY.

>> Sara: AND THE FOOD WAS JUST EXTRAORDINARY.

>> YES, IT WAS SO MUCH FUN.

>> Sara: WOW.

HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, I LOVE INDIAN FOOD.

THE HUSBAND AND I USE IT AS OUR GO-TO WHEN WE'RE TIRED OF THE USUAL SUSPECTS.

MAKING IT AT HOME, ESPECIALLY FOR A WEEKNIGHT MEAL, IS EASY, AND ESPECIALLY WHEN YOU HAVE THE HELP OF MY GOOD BUDDY FLOYD CARDOZ.

I'M SO HAPPY YOU'RE HERE.

>> HEY, SARA.

>> Sara: LET'S START WITH THE FIRST RECIPE.

WHAT ARE WE MAKING?

>> OKAY, THE FIRST THING WE'RE GONNA DO IS A DISH THAT MY GRANDMOTHER MADE, THAT MY MOM MADE, AND THAT I MAKE FOR MY KIDS WHEN THEY WERE YOUNGER, BECAUSE IT'S AN INTRODUCTION TO INDIAN SPICES.

VERY MILDLY SPICED.

>> Sara: OKAY.

>> AND YOU COULD MAKE IT HOT OR NOT.

BUT IT'S A CURRY OF STRIPED BASS.

AND IT'S GOT SOME VEGETABLES IN THERE WITH THE CAULIFLOWER.

>> Sara: SO IT'S HEALTHY TOO.

>> SO IT'S HEALTHY, BECAUSE MOST KIDS DON'T LIKE TO EAT VEGETABLES.

SO WE ADD IT IN THE CURRY.

>> Sara: YOU JUST SNUCK THEM IN THERE.

I'LL GET GOING DOWN HERE.

I KNOW YOU WANT ME TO START ON THE SPICE MIX.

>> THAT'S RIGHT.

YOU'RE USING UNSWEETENED COCONUT AND GARLIC.

>> Sara: OKAY, SO 1/2 A CUP OF UNSWEETENED COCONUT.

AND I'M GONNA MAKE A PASTE IN THIS BLENDER.

AND WHAT ARE YOU DOING DOWN THERE?

>> I AM ACTUALLY SEASONING THE FISH WITH SALT.

>> Sara: YOU'RE GONNA POP IT IN THE FRIDGE?

>> AFTER YOU SEASON IT, JUST POP IT IN THE FRIDGE TO GET READY FOR IT.

>> AND I'M GONNA ADD SIX GARLIC CLOVES JUST PEELED.

>> YOU KNOW, THE OTHER ELEMENT IN THIS CURRY IS SLICED ONIONS.

>> Sara: UH-HUH.

>> SO WE'RE GONNA TAKE WHITE ONIONS.

WE'RE GONNA SLICE THEM REALLY, REALLY THIN.

AND WE'RE GONNA SAUTE THEM IN A LITTLE BIT OF OIL.

>> Sara: SHOULD I ADD JUST A TINY BIT OF WATER TO THIS?

>> I WOULD START ADDING A LITTLE BIT OF WATER FOR IT.

>> Sara: JUST A TINY, TINY BIT.

>> DON'T PUT TOO MUCH, BECAUSE IF YOU HAVE TOO MUCH, IT'S NOT GONNA GRIND VERY WELL.

>> Sara: FOR A PASTE.

BUT WE'RE JUST USING THE WATER TO HELP IT TO GRIND UP.

OKAY.

>> SO WE'RE GONNA ADD A LITTLE BIT OF CANOLA OIL.

AND I'M GONNA ADD MY SLICED ONIONS INTO THE POT.

I'M GONNA HEAT THE POT UP SLIGHTLY, NOT TOO HOT, BECAUSE I DON'T WANT THE COLOR IN THERE.

YOU KNOW, GOOD FOOD TAKES TIME.

>> Sara: IT'S BEGINNING TO LOOK LIKE SOMETHING.

YOU COULD HAVE DONE THIS WITH FRESH GRATED COCONUT TOO, BUT NO HOME COOK IN THEIR RIGHT MIND IS GONNA DO THAT, RIGHT?

>> YEAH, YEAH.

>> Sara: THE MAIN THING IS, DON'T USE THAT SWEETENED STUFF, 'CAUSE THIS IS NOT A DESSERT.

SO WE'RE GONNA ADD 2 TABLESPOONS OF CUMIN AND 2 TEASPOONS OF TURMERIC.

WAIT A SECOND.

WE HAVE TO PAUSE FOR A SECOND.

WHAT IS THAT CHILE CALLED?

>> IT'S CALLED A CALISTAN CHILE.

>> Sara: CALISTAN.

>> BUT THEY'RE CALLED FINGER HOTS.

AT ASIAN STORES THEY'RE CALLED JUST CHILE PEPPERS.

I PREFER THESE TO JALAPEÑOS, BECAUSE THEY HAVE A VERY NICE AROMA.

>> Sara: OH, YEAH.

IT'S SO MUCH MORE THAN JUST-- >> IT'S FLORAL, ALMOST.

>> Sara: YEAH.

I LOVE CHILES.

YOU'RE GONNA LEAVE THE SEEDS AND RIBS AND EVERYTHING IN?

>> I LIKE TO LEAVE EVERYTHING IN, BUT IF YOU DON'T LIKE-- >> Sara: I DO.

NO, I DO.

MM-MM, I LOVE SPICY.

>> GO AHEAD AND TAKE THEM OUT.

YOU KNOW, AND, YOU KNOW, OBVIOUSLY, IF YOU CAN'T GET THESE CHILE PEPPERS, YOU CAN ALWAYS USE A JALAPEÑO.

>> Sara: I'VE GOT THE TURMERIC AND CUMIN IN HERE, AND I'M GONNA ADD SOME BLACK PEPPER.

BUT WHILE I'M ADDING THAT, CAN YOU JUST TALK TO ME ABOUT CUMIN, TURMERIC?

I KNOW TURMERIC IS USED A LOT FOR ITS COLORING ABILITY.

I MEAN, LOOK AT IT.

IT'S BRIGHT YELLOW THERE.

>> IT'S A BEAUTIFUL SPICE, BUT THE OTHER THING ABOUT TURMERIC, IT'S AN AMAZING ANTIOXIDANT.

>> OH.

>> IT'S AN ANTIBIOTIC.

>> Sara: OH!

>> SO IN INDIA, IF YOU HAVE A CUT, YOU WOULD PUT A LITTLE BIT OF TURMERIC ON YOUR SKIN.

IF YOU HAVE A SORE THROAT, YOU WOULD GARGLE WITH A LITTLE BIT OF TURMERIC IN WARM WATER.

>> Sara: MM-HMM.

>> IT'S A GREAT SPICE.

SO YOU'RE GONNA ADD THE CHILE PEPPERS IN THERE.

>> Sara: SHOULD I ADD THE SPICE MIX NOW, THE PASTE?

>> LET'S GO WITH THAT IN THERE.

>> Sara: OKAY.

>> SO WHAT WE'RE GONNA DO NOW IS, WE'RE GONNA COOK THIS OUT ABOUT THREE OR FOUR MINUTES ON MODERATE HEAT.

IT SORT OF BRINGS THE SPICES TOGETHER.

AND YOU LOSE SOME OF THAT RAW SPICE.

YOU ALSO TRY TO GET THE ESSENTIAL OILS THAT EVERY SPICE HAS INTO YOUR CURRY.

>> Sara: OKAY.

>> IN THE MEANTIME, I'M GONNA CUT SOME CAULIFLOWER.

>> Sara: OKAY.

>> AND I'D LIKE YOU TO CUT SOME ZUCCHINI.

>> Sara: OKAY.

WELL, DO YOU WANT ME TO HALF THEM FIRST?

>> YEAH, LET'S HALVE THEM.

>> AND WE'RE GONNA ADD SOME FISH STOCK TO THIS IN A MINUTE.

ALL RIGHT, SHOULD I GRAB THE FISH STOCK FOR YOU?

>> YES.

>> Sara: 'CAUSE OH, BOY, THAT IS SMELLING SO WONDERFUL.

YOU WANT ME TO POUR THIS IN?

>> WE CAN GO RIGHT IN RIGHT NOW.

>> Sara: OKAY, AND I THINK THAT'S ABOUT 5 CUPS.

OOH!

I'M SMELLING THE CHILES TOO.

>> AND I'M GONNA ADD A LITTLE BIT MORE SALT IN THERE.

I'M GONNA COVER THIS SO THAT IT COMES UP PRETTY QUICKLY.

>> Sara: AND MEANWHILE, YOU'RE CUTTING UP THE CAULIFLOWER.

I LOVE CAULIFLOWER.

IT'S SO HEALTHY.

IT'S LIKE BROCCOLI.

IT'S COME UP TO A SIMMER, SO WE'RE JUST GONNA TAKE THE LID OFF AND LET IT SIMMER FOR 15 MINUTES.

>> YEAH, YEAH.

THAT'S IT.

>> Sara: BUT MEANWHILE, WHY DON'T WE GO OVER AND TAKE A LITTLE LOOK AT YOUR BOOK AND HAVE A GLASS OF WINE?

WHAT DO YOU THINK?

>> THAT WOULD BE A GOOD IDEA.

>> Sara: OKAY.

ARE THESE MOSTLY HOME-COOKED RECIPES?

>> MOST OF MY DISHES START OFF-- [bright instrumental music] ♪ ♪ JUST CREATING STUFF.

>> Sara: SO WHY DON'T WE GO TAKE A LOOK AND SEE HOW IT'S DOING?

SO IT'S BEEN ABOUT 15 MINUTES.

IS IT REDUCED ENOUGH?

>> YEAH, IT'S LOOKING NICE.

WE GOT TO GET OUR COCONUT MILK TOGETHER.

>> Sara: OKAY, SHOULD I ADD THE WHOLE THING?

>> ADD THE WHOLE THING.

>> Sara: WHOLE CAN GOES IN?

>> WHOLE CAN GOES IN.

>> Sara: OKAY.

OOH, THAT LOOKS SO DELICIOUS ALREADY.

>> AND THEN AS SOON AS IT COMES UP WE'RE GONNA ADD THE FISH IN.

YOU KNOW, THE OTHER THING YOU WANT TO DO IS, IF YOU WANT IT TO COME UP, NORMALLY YOU'D SAY YOU SHOULD PUT YOUR LID ON.

IT WILL COME UP FASTER.

WITH COCONUT MILK YOU DON'T WANT TO DO THAT.

>> Sara: OH, OKAY.

>> WE DON'T WANT TO MAKE A MISTAKE WITH THE COCONUT MILK.

>> Sara: AND CIDER VINEGAR GOES IN THERE TOO?

SO IT SORT OF BALANCES OUT... >> THE SWEETNESS.

>> Sara: YEAH, THE CREAMINESS.

2 TEASPOONS.

ONE, TWO.

>> THAT'S GOOD.

>> Sara: THERE WE GO.

>> SO WE'RE GONNA ADD THE FISH.

>> ALL RIGHT, AND WE'RE COOKING IT WITH THE SKIN ON.

>> I LIKE TO HAVE THE SKIN WITH FISH, BECAUSE--IF YOU DON'T LIKE TO EAT IT, DON'T EAT IT.

BUT IT GIVES THE SAUCE IN THE CURRY A LOT OF BODY.

SO WE ADD THE FISH THAT IS ALREADY SEASONED.

>> Sara: EVERYTHING GOES IN ONE POT.

>> ONE POT.

SO I'M GONNA MOVE THIS TO THE BACK AND CONTINUE COOKING.

>> Sara: WHAT TEMP DO WE WANT IT AT?

>> YOU KNOW, WE WANT IT TO COME UP, AND THEN WE'RE GONNA TURN IT DOWN.

>> Sara: OKAY, SO I'LL PUT IT ON HIGH FOR NOW.

>> YEAH.

AND THE OTHER THING YOU WANT TO DO IS, YOU DON'T WANT TO STIR IT A LOT RIGHT NOW, BECAUSE IT BREAKS UP.

>> Sara: YES.

>> SO ONCE YOU PUT IT IN THE POT, YOU JUST LET IT DO ITS THING.

>> Sara: LET IT DO ITS THING.

OKAY, SO LET'S ADD THE ZUCCHINI TO THE PAN.

IT'S NICE AND HOT.

WE HAVE SOME CANOLA OIL IN THAT.

AND WE'RE GONNA ADD SOME SALT.

>> Sara: OKAY, AGAIN, SEASON AS YOU GO, RIGHT?

DON'T WAIT TILL THE END.

>> AND PEPPER.

SO AS THE ZUCCHINI LOOKS COLOR-- >> Sara: YOU WANT JUST A LITTLE COLOR ON IT.

>> LITTLE BIT OF COLOR.

MM-HMM.

AND I'M GONNA START PLATING.

>> Sara: OH, REALLY?

WE'RE THAT CLOSE?

>> YEAH, WE'RE THAT CLOSE.

SO LET'S PLATE WITH SOME RICE.

>> Sara: ALL RIGHT, AND THAT'S BASMATI RICE?

>> IT'S BASMATI RICE, SO YOU KNOW, ANY OTHER RICE YOU LIKE.

>> Sara: MM-HMM.

>> OKAY, ON THE FISH GO VERY, VERY GENTLY, BECAUSE YOU DON'T WANT TO BREAK THE FISH.

>> Sara: MM-HMM.

WE WENT TO ALL THIS TROUBLE TO COOK IT GENTLY.

>> EXACTLY.

>> Sara: LOOK AT THAT BEAUTIFUL COLOR.

>> I LIKE TO DO THAT.

I LIKE TO PUT THAT ON MY RICE AND GET A FEW PIECES OF CAULIFLOWER.

>> Sara: WHAT PART OF INDIA WOULD YOU SAY-- >> MY FAMILY IS FROM GOA.

>> Sara: OH, FROM GOA.

>> SO THIS DISH IS FROM GOA.

>> Sara: OKAY.

>> WE GOT A LITTLE OF THIS IN THE PLATE.

>> Sara: SO COCONUT MILK IS TRADITIONALLY GOA.

>> VERY, VERY TRADITIONAL, BECAUSE IT'S ON THE COAST.

A LOT OF THE DISHES HAVE COCONUT IN THEM.

>> Sara: ALL RIGHTY.

I'M SO EXCITED ABOUT THE FISH.

>> IT'S JUST NICE AND SILKY.

>> Sara:, OH, IT'S PERFECTLY COOKED.

MM, WOW.

WILD STRIPED BASS CURRY, DELICIOUSLY DIFFERENT ON A WEEKNIGHT.

I'M GONNA HAVE TO HAVE ANOTHER BITE.

>> YEAH, YOU KNOW.

THANK YOU.

YOU WANT TO COOK FOR THE GRILL LIKE THEY DO IN SPAIN.

>> Sara: OH.

>> WHICH IS AN OLD... [instrumental music] ♪ ♪ >> Sara: SARA'S WEEKNIGHT MEALS IS TAKING YOU TO INDIA THIS WEEK.

NO PASSPORT REQUIRED, THANKS TO THE HELP OF MY FRIEND, FLOYD CARDOZ.

WE'RE MAKING INDIAN COMFORT FOODS.

AND HIS TAKE, UP NEXT, IS CHICKEN PILAF, WHICH IS SO APPROPRIATE, BECAUSE I AM RICE IMPAIRED.

SO WE'RE GONNA START WITH THE RICE, RIGHT?

>> WE ARE GONNA START WITH THE RICE, AND I WANT TO USE BASMATI RICE.

AND IT'S A WONDERFUL RICE FROM THE FOOTHILLS OF THE HIMALAYAS.

IT'S A LONG GRAIN RICE.

SO WHAT I LIKE TO DO WHEN I DO WHEN I DO BASMATI RICE IS, I LIKE TO WASH MY RICE.

>> Sara: OKAY.

>> THE RICE IN INDIA IS NORMALLY HAND PICKED.

AND IT'S NOT MACHINE.

SO THERE'S AN AMOUNT OF DIRT AND STUFF IN THERE.

SO YOU ADD COLD WATER.

ALWAYS COLD WATER.

>> Sara: COLD WATER.

>> AND WE OUGHT TO KIND OF SWISH IT AROUND AS MUCH AS POSSIBLE.

>> Sara: MM-HMM.

IT'S QUITE CLOUDY.

>> IT WILL GET VERY CLOUDY, AND IT COULD BE FROM 7 TO 15, 16 TIMES.

BUT YOU ARE TO KEEP DOING IT.

ALWAYS USE COLD WATER, BECAUSE THE HOT WATER IS GONNA BREAK THE RICE.

>> Sara: SO WHAT YOU DO IS, YOU PUT THE COLD WATER ON TOP.

YOU SWIRL IT AROUND.

AND THEN YOU STRAIN OFF THE WATER.

AND THEN YOU DO IT AGAIN AND AGAIN AND AGAIN AND AGAIN AND AGAIN UNTIL ITS CLEAR.

IS THAT CORRECT?

>> YEAH.

>> Sara: OKAY.

>> AND YOU ALWAYS WANT TO AGITATE IT.

THE MORE YOU AGITATE IT, THE FASTER IT GETS CLEAR.

THERE'S ALSO A FAIR AMOUNT OF STARCH, AND A GOOD PILAF IS WHEN THE GRAINS ARE SEPARATE AND YOU CAN SEE THEM.

SO IT'S NOT ALL CLUMPED UP.

NOW WE'RE GONNA LET THIS SOAK FOR ABOUT 20 MINUTES IN COLD WATER.

>> Sara: OKAY.

>> NOW WHILE YOU CUT YOUR ONIONS, I'M GONNA GO GET THE CHICKEN AND SEASON THE CHICKEN.

>> Sara: AND YOU WANT THIS CHOPPED FINE?

>> MINCED EVENLY, THE SAME SIZE.

>> Sara: OKAY.

>> AND WITH THE CHICKEN I'M USING THIGHS, BECAUSE I LOVE THIGHS.

THEY KIND OF WORK REALLY, REALLY WELL WITH THIS RICE.

AND AGAIN, SEASON IT WITH SALT REALLY NICELY, BECAUSE WE'RE GONNA BE ADDING IT INTO A LIQUID.

AND IF THERE'S NO SALT IN IT, YOUR CHICKEN IS GONNA COME OUT PRETTY BLAND.

SO I HAVE IT NICE AND SEASONED WITH SALT.

>> Sara: MM-HMM.

>> AND I'M GONNA PUT IT BACK IN THE FRIDGE.

WE HAVE SOME TYPICAL SPICES THAT WE USE IN PILAFS.

>> Sara: MM-HMM.

WHAT IS PILAF, ACTUALLY?

WHY DON'T YOU SAY WHAT-- >> A PILAF IS A RICE COOKED BY ABSORPTION METHOD WITH THE LIQUID.

AND IT ALWAYS HAS SOME AMOUNT OF SPICE IN THERE.

AND IT'S NOT DRAINED OUT.

>> Sara: UH-HUH.

>> YOU COULD USE A RICE COOKER IF YOU WANT, BUT I PREFER DOING IT IN A POT.

>> Sara: OKAY.

>> NOW, THE OTHER THING THAT I'M GONNA START DOING IS, I'M GONNA ADD MY COCONUT MILK TO MY CHICKEN STOCK.

>> Sara: OKAY.

>> AND I'M GONNA BRING THAT UP TO A BOIL.

>> Sara: OKAY.

>> I FIND THAT WHEN YOU'RE DOING RICE AND YOUR LIQUID IS HOT, YOUR RICE COOKS MORE EVENLY.

>> Sara: OKAY.

>> WE'RE GONNA CUT THE GINGER INTO JULIENNE, NICE STRIPS.

>> Sara: OKAY.

>> I'M GONNA GET THE SPICES GOING IN MY PAN.

I'M GONNA ADD THE CANOLA OIL TO THE POT.

>> Sara: AND THEN YOU WANT ME TO MINCE A COUPLE OF GARLIC CLOVES.

>> YEAH.

>> Sara: OKAY.

>> AND I'M GONNA USE HALF A STICK OF CINNAMON.

>> Sara: OKAY.

>> SO WE HAVE OUR CINNAMON.

>> Sara: UH-HUH.

>> WE HAVE OUR CLOVE... >> Sara: MM-HMM.

>> AND BAY LEAF.

AND I'M GONNA PUT THAT IN THE OIL.

AND WHENEVER YOU HAVE SPICES, YOU WANT TO BRING THEM IN OIL.

AND YOU CAN SEE, SARA, THAT THE SPICES ARE BEGINNING TO SIZZLE AROUND.

THAT'S THE OIL EXTRACTING THE FLAVOR FROM THE SPICES, WHICH IS WHAT YOU WANT.

ARE YOU READY WITH YOUR ONION?

>> Sara: YES.

>> I'M GONNA PUT MY CUMIN, AND IT'S 1 TEASPOON OF CUMIN.

>> Sara: MM-HMM.

>> RIGHT IN THERE AGAIN, AND YOU CAN SEE THE CUMIN ALSO BEGINNING TO... >> Sara: TOAST.

>> TOAST A LITTLE BIT.

>> Sara: THAT'S CUMIN SEED.

>> CUMIN SEEDS, WHOLE CUMIN SEEDS.

NOW LET'S ADD OUR ONION.

>> Sara: HANG ON, I GOT MORE COMING.

HERE WE GO.

>> AND OUR BAY LEAF.

AND WE'RE GONNA COOK THAT TILL IT'S TRANSPARENT.

>> Sara: SO WHILE WE'RE DOING THIS, I WANTED TO ASK YOU ABOUT TOP CHEF.

WHAT WAS IT LIKE BEING THE WINNER?

TOP CHEF MASTERS.

>> WHEN I WENT ON TO TOP CHEF MASTERS, HONESTLY, I'M NOT A VERY COMPETITIVE PERSON.

SO I WENT DOWN TO HAVE FUN, TO HANG OUT WITH OTHER CHEFS.

>> Sara: YEAH.

>> AND WHEN THEY ASKED ME IF I WAS GONNA WIN, I NEVER WOULD HAVE PICKED MYSELF.

YOU KNOW, IT WAS A LOT OF FUN, BECAUSE YOU GET TO WORK WITH CHEFS.

LIKE, I GOT TO WORK WITH MARY SUE MILLIKEN... >> Sara: I LOVE HER.

>> WITH TRACI DES JARDINS REALLY, REALLY CLOSELY.

AND YOU REALLY SEE HOW TALENTED THEY ARE.

>> Sara: YEAH.

>> AND YOU SEE THEIR PASSION AND, YOU KNOW, IT WAS JUST SO MUCH FUN.

>> Sara: DO YOU WANT ME TO GET THESE READY TO COME IN?

DO THEY COME IN TOGETHER, THE GINGER AND THE GARLIC?

>> THEY DO COME IN TOGETHER.

>> Sara: ALL RIGHT, SO I'M GONNA GET THEM ON THE SAME BENCH SCRAPER, SO WHENEVER YOU WANT TO ADD THEM, THERE YOU GO.

THAT'S THE THING.

YOU DO HAVE TO HAVE EVERYTHING MEASURED.

IT'S A LITTLE BIT LIKE CHINESE COOKING WHERE YOU HAVE TO HAVE ALL YOUR MISE EN PLACE DONE BEFORE YOU EVEN START, EVERYTHING LAID OUT, 'CAUSE IT ALL GOES IN THERE SO QUICKLY.

>> AND THIS IS ALL SO SIMPLE.

>> Sara: RIGHT.

NOW, WE'RE GONNA ADD OUR DRIED SPICES, BUT LATER.

WE HAVE SOME CORIANDER HERE, A TABLESPOON AND A TEASPOON OF TURMERIC.

I'M JUST GONNA PUT THEM TOGETHER 'CAUSE THEY GO IN.

THESE GET ADDED LATER, CORRECT?

THE WHOLE SPICES GO IN IN THE BEGINNING?

>> VERY, VERY GOOD QUESTION.

AND WHAT I HAVE FOUND IS THAT VERY OFTEN YOU GET RECIPES THAT CALL FOR TOASTING GROUND SPICES.

>> Sara: UH-HUH.

>> NOW, I THINK THAT'S VERY HARD TO DO, BECAUSE THAT BURNS EASILY.

>> Sara: UH-HUH.

>> THESE ARE DENSER.

THESE ARE GONNA TAKE A LOT MORE TIME TO COOK.

SO THAT'S THE REASON WHY WE'RE STARTING IT EARLIER.

>> Sara: I SEE.

>> NOW, THESE ARE FINER.

AND IF I PUT THAT IN HOT OIL, IT'S GONNA BURN.

>> Sara: YEAH.

>> THAT'S THE REASON WHY I PUT IT AFTER I PUT THE ONIONS, WHICH HAVE SOME MOISTURE IN THERE.

SO IT'S NOT GONNA GET-- >> Sara: PROTECTS IT.

>> EXACTLY.

SO NOW THE ONION'S ALMOST TRANSPARENT.

>> Sara: OKAY.

>> WE'RE GONNA ADD OUR GINGER AND GARLIC.

>> Sara: OKAY, THERE WE GO.

>> AND AT THIS POINT I WANT TO ADD A LITTLE BIT OF SALT.

>> Sara: OKAY, AGAIN, SEASON AS YOU GO.

DON'T WAIT TILL THE END.

>> YEAH.

>> Sara: OKAY, SO HOW LONG DO WE COOK THE GINGER AND GARLIC?

>> ABOUT TWO MINUTES.

BUT BEFORE WE DO THAT, WE GOT TO DRAIN OUR RICE... >> Sara: OKAY.

>> AND WE GET THE CHICKEN OUT OF THE FREEZER.

IT WILL TEMPER A LITTLE BIT.

>> Sara: OKAY, I'LL DRAIN THE RICE.

>> SO OUR RICE IS NICE.

LET'S ADD OUR SPICES IN THERE... >> Sara: OKAY.

>> WHICH IS THE CORIANDER AND THE TURMERIC.

>> Sara: TURMERIC, RIGHT.

>> AND WE'RE GONNA COOK THAT BRIEFLY, MAYBE A MINUTE.

>> Sara: OKAY.

>> NOW WE'RE GONNA ADD OUR RICE IN THERE.

AND YOU WANT TO START AS GENTLY AS POSSIBLE.

>> Sara: I NOTICED YOU'RE BEING VERY DELICATE.

>> 'CAUSE I'VE DONE THE RICE, AND WHAT I LIKE TO DO SOMETIMES IS USE ONE OF THESE, WHICH IS A LOT GENTLER.

>> Sara: YEAH.

'CAUSE YOU'RE TRYING NOT TO BREAK IT, 'CAUSE YOU WANT THE GRAINS TO STAY WHOLE.

>> EXACTLY.

AND THEN WE'RE GONNA ADD OUR CHICKEN IN THERE.

WE'RE GONNA COOK IT FOR MAYBE TWO OR THREE MINUTES.

>> Sara: OKAY.

YOU KNOW, I HAVE AN IMPORTANT QUESTION TO ASK YOU.

YOU DIDN'T SEAR THE CHICKEN.

YOU DIDN'T BROWN IT AT ALL.

YOU JUST THREW IT IN THERE.

>> IN INDIAN CUISINE, YOU DON'T NORMALLY SEAR ANY MEAT.

YOU DON'T BROWN MEAT, BECAUSE IT'S BRAISED FOR SO LONG.

I THINK WHEN WE SEAR MEAT IN FRENCH CUISINE, IT'S MORE FOR, YOU KNOW, FOR THE COLOR.

>> Sara: RIGHT.

>> AND THEN WHEN YOU'RE USING TURMERIC AND USING CHILE AND CORIANDER OR ALL THE WONDERFUL SPICES IN INDIA, YOU DON'T NEED THE COLOR, 'CAUSE YOU HAVE THE COLOR FROM THE SPICE.

>> Sara: FROM THE SPICES.

>> NOW WE'RE GONNA ADD OUR STOCK TO THAT.

>> Sara: WOW.

>> AND WE'RE GONNA SEASON IT UP WITH SALT.

>> Sara: OKAY.

SO NOW WHAT HAPPENS?

>> NOW WE'RE GONNA COVER IT.

>> Sara: MM-HMM.

>> AND WE'RE GONNA LET IT COOK ABOUT 15 MINUTES.

WE'RE GONNA CUT OUR CILANTRO.

SO WHAT I DO IS, I TAKE THE REALLY THICK STEMS OFF.

>> Sara: MM-HMM.

>> AND THE THIN STEMS ARE THERE.

>> Sara: AND JUST USE THE WHOLE THING.

>> I CUT IT REALLY, REALLY FINE.

>> Sara: NOW, SO THIS DISH HAS BOTH THE CORIANDER SEED AND THE FRESH CORIANDER.

>> YEAH.

>> Sara: BUT THEY'RE SO DIFFERENT IN FLAVOR, AREN'T THEY?

>> IT'S VERY, VERY DIFFERENT.

THE SEED IS VERY LEMONY AND CITRUSY, WHEREAS THIS IS VERY EARTHY, AND SOME SAY "SOAPY."

>> Sara: I KNOW; THE ANTI--CILANTRO HATERS OUT THERE.

>> BUT I LOVE IT.

AND YOU CAN PUT--IF YOU HAVE A TON OF MINT IN YOUR YARD, YOU COULD ALSO PUT MINT IN.

MAKES IT REALLY, REALLY GOOD.

>> Sara: YEAH.

>> AND WE'RE JUST GONNA LIGHTLY MIX IT IN.

SO SLOW.

>> Sara: [whistles] THAT SMELLS SO GOOD RIGHT NOW.

BUT WE HAVE TO WAIT.

HOW MUCH LONGER DO WE HAVE TO WAIT?

>> WE GOT TO LET IT SIT ABOUT 20 MINUTES, 25, 30 MINUTES, OKAY?

>> Sara: OKAY.

>> WE'RE GONNA COVER IT.

>> Sara: AND WHAT KIND OF HEAT AGAIN?

>> WE TURN THE HEAT OFF.

YOU'RE DONE.

>> Sara: OH, WE TURN THE HEAT OFF; OKAY.

>> BECAUSE THERE'S SO MUCH RICE AND IT'S SO DENSE, THE HEAT IS GONNA CONTINUE TO COOK IT.

>> Sara: OKAY.

>> IT'S GONNA ABSORB ALL THE LIQUID THAT'S IN THERE.

>> Sara: OKAY.

>> AND WHEN YOU'RE READY TO EAT, IT WILL BE BEAUTIFUL.

>> Sara: ALL RIGHT, SO WE SHOULD MAKE THE TOMATO SALAD WHILE WE'RE WAITING.

AND IT'S TOMATO AND CUCUMBERS?

THAT'S ALL?

>> JUST TOMATO AND CUCUMBER.

THAT'S IT.

BUT WE'RE GONNA ADD A LITTLE BIT OF LIME JUICE.

>> Sara: AND WOULD THIS BE A TYPICAL THING YOU WOULD SERVE WITH PILAF?

>> VERY TYPICAL.

YOU WOULD SOMETIMES HAVE YOGURT WITH THAT.

>> Sara: OKAY.

>> OR YOU COULD HAVE CHILE PEPPERS IN THERE IF YOU WANT IT SPICIER, CILANTRO, MINT, SALT.

>> Sara: DO YOU WANT PEPPER?

I'M STANDING HERE.

>> YEAH, YEAH, YEAH, YEAH.

DEFINITELY.

>> Sara: AND OLIVE OIL.

THAT'S INTERESTING.

OLIVE OIL IS NOT INDIAN.

>> IT'S NOT, BUT WHAT I LIKE ABOUT THE OLIVE OIL, IT ADDS A LITTLE COMPLEXITY.

IT ADDS A LITTLE SWEETNESS AND FRUITINESS TO INDIAN FOOD.

>> Sara: OH, THAT LOOKS GREAT.

WOW.

>> AND THEN YOU JUST TAKE A FORK AND LIGHTLY FLUFF IT UP.

>> Sara: [whistles] THAT JUST SMELLS AMAZING.

THAT'S IT, HUH?

>> AND WE GOT TO REMEMBER TO TAKE OUT THE CINNAMON AND THE CLOVES.

>> Sara: OKAY.

BE GENTLE, RIGHT?

>> VERY GENTLE.

>> Sara: I KNOW THIS IS LIKE RELIGION HERE.

YOU HAVE TO BE GENTLE WITH THE RICE.

WOW.

[whistles] >> IT'S SO AROMATIC.

>> Sara: THERE WE GO.

ALL RIGHT.

CHICKEN PILAF, MY IDEA OF A PERFECT MEAL IN A POT.

KEBABS ARE A COMMON STREET FOOD IN INDIA.

BUT I'M SURE FLOYD'S KEBABS ARE BETTER THAN ANY STREET FOOD IN INDIA.

RIGHT?

>> I LOVE KEBABS.

>> Sara: OKAY.

BUT I'M A LITTLE CONFUSED.

WE'RE MAKING THESE KEBABS, BUT WE'RE MAKING BURGER KEBABS?

>> [laughs] THAT'S ONE WAY TO CALL THEM.

YOU GET DIFFERENT KIND OF KEBABS IN INDIA.

>> Sara: MM-HMM.

>> YOU GET THE KEBABS THAT ARE SKEWERED.

YOU GET THE KEBABS WHICH ARE LIKE YAKITORI, WHICH ARE DONE ON CHARCOAL.

AND YOU GET KEBABS THAT ARE DONE ON A GRIDDLE, WHICH ARE CALLED SHAMI KEBABS.

>> Sara: UH-HUH.

>> NOW, THIS KEBAB IS KIND OF A MIX BETWEEN A SEEKH KEBAB, WHICH IS A KEBAB ON A SKEWER... >> Sara: MM-HMM.

>> AND A SHAMI KEBAB, WHICH IS A FLATTENED ONE ON THE GRIDDLE.

>> Sara: OKAY.

>> WE HAVE TAKEN SOMETHING FROM THE NORTH AND SOMETHING FROM MY HOME.

>> Sara: THIS IS A FLOYD KEBAB.

>> THIS IS A FLOYD KEBAB.

>> Sara: OKAY, GOT IT.

ALL RIGHT.

SO I'M GRATING 2 TABLESPOONS OF GINGER.

AND WE'RE WORKING WITH JALAPEÑO THIS TIME?

>> WE CAN USE JALAPEÑO.

I ALSO GOT SOME GARLIC.

>> Sara: OKAY.

AND WE NEED ONION TOO, RIGHT?

SO I'M GONNA PUT THE ONION HERE.

WE HAVE 2 CUPS OF ONION, 'CAUSE I KNOW YOU'RE DYING TO USE MY LITTLE TOOL HERE, MY LITTLE BENCH SCRAPER.

>> AND WE ALSO HAVE SOME GROUND BEEF.

>> Sara: YOU KNOW, WHILE YOU'RE CHOPPING THAT, CAN I ASK YOU ABOUT GARAM MASALA?

'CAUSE THAT'S GONNA BE THE SPICE MIX THAT WE'RE GONNA ADD.

CAN YOU TELL US WHAT IS GARAM MASALA?

>> OKAY, GARAM MASALA IS ONE OF THE SPICE MIXES THAT ARE VERY COMMON TO INDIAN FOOD, ESPECIALLY IN THE NORTH.

AND IT'S MORE OF A FINISHING SPICE.

>> Sara: OH, FINISHING.

>> SO YOU ALWAYS ADD IT TOWARDS THE END, OR YOU ADD IT TO SOMETHING THAT YOU'RE GONNA COOK VERY QUICKLY.

IF YOU'RE MAKING A BRAISE LIKE A CURRY, YOU'LL ADD IT AT THE END.

SO WE HAVE OUR GARLIC.

>> Sara: AND YOU WANT ME TO CHOP UP SOME CILANTRO.

>> SO I HAVE MY GROUND BEEF.

ADD A LITTLE BIT OF SALT.

AND WE HAVE THE EGG.

>> Sara: AND PEPPER.

>> DID YOU PUT IN GARAM MASALA ALREADY?

>> Sara: WE NEED ABOUT A 1/2 TABLESPOON.

OKAY, I'M GONNA JUST ESTIMATE.

SHOULD I MIX THIS WITH MY HANDS?

>> OH, YES.

>> Sara: ALL RIGHT, HOW DOES THAT LOOK?

>> SO NOW WHAT WE WANT TO DO IS--THIS IS WHAT I NORMALLY SAY--IS, ONCE YOU MIX THE KEBAB, YOU ALWAYS WANT TO, YOU KNOW, SEE HOW IT TASTES.

>> Sara: WHAT?

>> YEAH.

>> Sara: OKAY.

[laughs] YOU'RE GONNA COOK IT FIRST.

>> YEAH.

>> Sara: YOU HAD--THAT WAS LIKE THE DRUMROLL.

I WAS LIKE, "HE'S GONNA STICK THAT IN HIS MOUTH.

I DO THIS ALL THE TIME TOO WITH SOMETHING I CAN'T EAT RAW.

SO I MAKE A TEST PILOT.

>> YOU MAKE A SMALL TEST.

SO WE'RE GONNA TAKE IT OUT.

IT'S GONNA, YOU KNOW--AND WE'RE GONNA TASTE IT.

YOU'RE GONNA HAVE A PIECE, AND I'M GONNA HAVE A PIECE.

>> Sara: OH, MY GOODNESS.

THAT IS DELICIOUS.

>> IT'S GOT SOME HEAT TO IT.

BUT YOU CAN ALWAYS PUT LESS CHILE.

AND WE'RE GONNA EAT IT WITH SOME YOGURT, SO THAT'S GONNA COOL IT.

>> Sara: WOW.

WHOO!

THAT IS YUMMY.

OKAY, SO SHOW ME WHAT'S IN THIS.

>> NOW WHAT I'M GONNA DO IS, THIS IS THE WAY I MAKE MY BURGERS AT HOME.

THIS IS THE WAY I MAKE THESE KEBABS AT HOME.

>> Sara: OKAY.

>> I MAKE THE MEAT INTO BALLS, LIKE SO.

>> Sara: MM-HMM.

>> AND YOU CAN MAKE THEM AS BIG AS YOU LIKE, OKAY?

ONCE YOU HAVE THE BALLS, TAKE PLASTIC WRAP.

AND I MAKE IT INTO NICE PATTIES.

>> Sara: THAT'S A GOOD LITTLE TIP.

AND THEN I PUT THIS BACK IN THE FRIDGE TILL I'M READY TO COOK THEM.

>> Sara: IS THAT ABOUT THE RIGHT SIZE?

>> NO, MAKE IT A LITTLE TIGHTER.

>> Sara: TIGHTER, OKAY.

PACK IT.

THAT WAS A HOT JALAPEÑO.

>> IT WAS.

AND THEN WE'RE GONNA TAKE A LITTLE BIT OF OIL.

WE JUST LIGHTLY BRUSH IT.

>> Sara: AGAIN, CANOLA OIL.

THEME OF THE DAY.

JUST A LITTLE BIT SO IT DOESN'T STICK.

>> EXACTLY.

[meat sizzling] >> Sara: SO SHOW ME, WHAT ARE OUR ACCOMPANIMENTS HERE?

>> SO WE'RE GONNA SERVE THIS LIKE EVERY TRADITIONAL KEBAB.

WE ARE GONNA DO YOGURT... >> Sara: MM-HMM.

>> AND WE'RE GONNA PUT A LITTLE BIT OF TOMATO AND THEN MAKE, LIKE, A RAITA, AND LIME JUICE.

AND I LIKE TO ADD A LITTLE BIT OF MINT AND A LITTLE BIT OF-- >> Sara: JUST WHOLE MINT LEAVES?

>> JUST PICK THEM AND PUT THEM IN.

ADD A LITTLE BIT OF GINGERED SPINACH.

YOU KNOW, JUST TO MAKE IT A WHOLE COMPLETE MEAL.

>> OKAY, SO WE'RE JUST GONNA TURN THESE IN A FEW MINUTES.

AND THEN WE CAN ASSEMBLE EVERYTHING, AND WE'RE GONNA EAT OUTSIDE IN MY GARDEN.

>> THAT WOULD BE AWESOME.

>> Sara: YES.

SO WE'VE GOT CHARDONNAY HERE, BUT WHAT WOULD YOU RECOMMEND WITH INDIAN FOOD?

>> YOU CAN HAVE IT WITH RED WINES, SHIRAZ, MERLOT, CABERNET.

>> Sara: ANYTHING GOES.

>> ANYTHING GOES.

AS LONG AS THEY'RE AN OLD WINE, AND AS LONG AS THERE'S NOT TOO MUCH OF CHILE IN THERE.

>> Sara: YEAH.

>> IF THERE'S A LOT OF CHILE, THEN I WOULD SAY, GO WITH A SHIRAZ OR A ZINFANDEL.

>> Sara: OKAY.

>> THESE WORK VERY WELL.

>> Sara: ALL RIGHT.

LISTEN, THANK YOU SO MUCH FOR COMING.

I HOPE WE'VE INSPIRED YOU TO TRAVEL TO INDIA DURING THE WEEK IN YOUR VERY OWN KITCHEN.

I'M SARA MOULTON HERE WITH FLOYD CARDOZ.

I'LL SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

LET'S DIG IN.

>> WHAT I LIKE TO DO IS ADD A LITTLE BIT OF LIME ON TOP.

>> Sara: MM-HMM.

HMM, THAT'S TOO GOOD.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

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