>> GREETINGS!

I'M ALAMELU AND I'M SO HAPPY YOU COULD JOIN METHOD AS WE PREPARE THREE GREAT TASTING AND WHOLESOME FOODS THAT ARE NUTRITIOUS AND COLORFUL.

>> TODAY, WE ARE FOCUSING ON MAKING DISHES THAT ARE NUTRITIOUS AND COLORFUL.

WE WILL MAKE SPICY SEARED SHRIMP, A DELIGHTFULLY FLAVORED CHICKPEAS AND APPLE RICE AND A VIBRANT, TRICOLORED BELL PEPPERS SIDE DISH.

ALL THE DISHES THAT WE PREPARE TODAY WILL BE APPEALING TO THE EYES AND TO THE PALATE.

LET'S GET STARTED.

>> NOW, I WILL PREPARE THE SPICY SEARED SHRIMP.

THE SEARED SHRIMP DISH IS BURSTING WITH SUBTLE FLAVORS OF FENNEL, GINGER AND OTHER SEASONINGS.

A QUICK, EASY TO PREPARE DISH THAT CAN BE SERVED WITH RICE AND SALAD.

HERER OUR NOTICE.

I WILL BE USING TWO TABLESPOONS OIL, AND FOR SPICES, I HAVE QUARTER TEASPOON CUMIN SEEDS, QUARTER TEASPOON FENNEL SEEDS, QUARTER TEASPOON TURMERIC AND HALF A TEASPOON CAYENNE, HALF A TEASPOON GROUND CUMIN AND QUARTER TEASPOON SALT AND THE FRESH INGREDIENTS I HAVE ARE QUARTER CUP CHOPPED ONION, ONE TABLESPOON MINCED GARLIC, ONE TABLESPOON GRATED FRESH GINGER, THREE TABLESPOONS OF TOMATO SAUCE AND HALF A POUND FRESH LARGE SHRIMP.

TWO TABLESPOONS CILANTRO, THAT IS MINCED.

HERE I HAVE A NONSTICK SKILLET THAT IS PUT ON THE MEDIUM HEAT.

TALKING ABOUT THE SHRIMP, I KNOW SOME SHRIMP IS LARGER THAN THE OTHER, SO IT'S LITTLE MORE THAN HALF A POUND, BUT IT'S STILL OK.

I THINK WE CAN ADJUST THE SEASONING ACCORDINGLY AND THE SHRIMP, WHEN YOU BUY THE SHRIMP, AND YOU ASK THEM TO SHELL IT OUT AND DEVEIN IT, THEY WILL DO IT FOR YOU.

NOW I JUST ADDED THE OIL.

WHEN THE OIL IS HOT, BUT NOT SMOKING, I'M GOING TO BE ADDING THE CUMIN.

I WANT TO MAKE SURE THE OIL IS HOT.

AND SEE THE CUMIN, HOW IT'S ROASTING AND I'LL ADD THE FENNEL.

FENNEL AND CUMIN ARE DIGESTIVE SPICES, THEY HAVE -- THEY HAVE INTRINSIC HEALTH BENEFITS.

I HAVE IT ON THE HIGH HEAT, SO NOW WHAT I'M GOING TO DO IS I'M GOING TO ADD THE ONIONS.

I HAVE THE ONIONS CHOPPED FINELY AND THEN I'M GOING TO ADD THE GARLIC.

IT REALLY SMELLS GOOD WITH THAT FENNEL, CUMIN, AND GARLIC.

IT'S TOTALLY AMAZING.

AND NOW, WHEN I'M DOING THIS, I'M GOING TO ADD THE INDIAN GOLD, WHICH IS TURMERIC.

AND THAT GIVES A BEAUTIFUL YELLOW COLOR.

AND WHEN I'M DONE WITH THIS, I'M GOING TO BE ADDING SOME CAYENNE.

USUALLY, YOU KNOW, I SAY QUARTER TEASPOON OR HALF A TEASPOON, BUT WHILE YOU'RE COOKING, IF YOU NEED TO ADD A LITTLE BIT MORE CAYENNE, PLEASE DO SO, BECAUSE WHEN THE SPICES ARE GROUND, YOU CAN ADD THEM AT ANY TIME.

NOW, I'M ADDING THE GROUND CUMIN.

THE CAYENNE AND THE CUMIN TOGETHER IS AN AMAZING TASTE.

NOW, I WILL ADD THE TOMATOES.

AND I'M GOING TO BUILD A BEAUTIFUL BASE.

AND THEN I'M GOING TO PUT THE SHRIMP AND COOK IT AND IT'S LIKE 1, 2, 3, IT'S DONE.

SO I'M GOING TO ADD A LITTLE BIT MORE OF THE TOMATO SAUCE.

IF YOU LIKE TO USE FRESH TOMATOES, GO AHEAD AND DO IT, BUT I LIKE THE COLOR, THAT'S WHY I'M USING THE TOMATO SAUCE.

NOW I'M GOING TO ADD THE GINGER.

AND SEE HOW BEAUTIFUL THIS IS.

ONCE, WHEN WE HAVE THE SPACE, LIKE THIS, WITH ONION, GARLIC AND GINGER AND -- CAN YOU SEE HOW IT'S ALL BUBBLING UP?

AND IT'S COMING AS A THICK SAUCE TOGETHER.

AT THIS TIME I'M GOING TO ADD THE SHRIMP.

OH.

THAT'S NOT REALLY GOOD.

EATING RIGHT AND EXERCISE IS VERY, VERY IMPORTANT.

BODY IN MOTION STAYS IN MOTION.

SO BESIDES EATING RIGHT, GUESS WHAT?

WE NEED TO EXERCISE.

AND WHEN I EXERCISE, I REALLY FEEL SO ENERGETIC THAT I WANT TO COOK A LOT OF GOOD FOOD, I WANT TO DO THINGS WITH THE KIDS.

IT'S REALLY AWESOME.

I'M ADDING THE SAUCE.

WE CAN LIVE WITHOUT SAUCE, AS WE KNOW, BUT I KNOW A LOT OF PEOPLE, INCLUDING MY HUSBAND, SAY ALAMELU, THE DISH IS REALLY GOOD, BUT THERE'S NO SALT, SO THAT'S WHY I'M ADDING A LITTLE BIT OF SALT.

WHEN YOU THINK THAT YOU DON'T HAVE TIME TO COOK, IT IS VERY IMPORTANT TO TAKE THE HEALTH VERY SERIOUSLY.

AND SEE HOW QUICKLY I PUT THE SHRIMP TOGETHER AND WE DON'T WANT TO COOK THE SHRIMP TOO LONG, BECAUSE IF WE COOK THE SHRIMP TOO LONG, IT WILL GET TOUGH.

SO I JUST -- I'M -- AND IT'S ALSO NOT REALLY SPICY.

SEE HOW IT'S GETTING BROWN.

I'M GOING TO COOK A LITTLE BIT MORE, AND LEAVE IT.

AND IF IT IS HUSBAND FOR ME, I MAY ADD A LITTLE BIT MORE CAYENNE TO IT.

AND I'M JUST ADD SOME CILANTRO.

I DON'T WANT TO OVERPOWER, SO LET'S LEAVE IT LIKE THAT.

AND IF WE WANT MORE, WE CAN ADD.

AS I SAID, IF YOU WANT YOUR SHRIMP TO BE A LITTLE BIT MORE SPICIER, YOU COULD ADD THE GROUND SPICES ANY TIME.

BUT THE SEED SPICES, YOU REALLY NEED TO SAUTEE IT IN THE OIL.

IT'S ALL THE SPICES ARE GETTING SEARED IN THE SHRIMP.

SO THERE WE GO.

THAT'S IT.

DOESN'T THAT LOOK REALLY DELICIOUS?

>> NOW, I WILL PREPARE CHICKPEA AND APPLE RICE.

THIS IS MY FAVORITE.

CHICKPEAS AND APPLES ARE NOT A COMBINATION YOU SEE EVERY DAY, BUT THEY COMBINE DELIGHTFULLY WITH SPICES, GINGER, AND CHILIES IN THIS WHOLESOME, AROMATIC RICE DISH.

HERE ARE OUR INGREDIENTS.

I'M GOING TO BE USING ABOUT A TABLESPOON OIL, AND SPICESWISE, I HAVE ONE WHOLE DRIED READ CHILI PEPPER, HALF A TEASPOON BLACK MUSTARD SEEDS, HALF A TEASPOON GROUND TURMERIC, QUARTER TEASPOON SALT, ONE TABLESPOON GRATED FRESH GINGER, ONE TEASPOON MINCED GREEN CHILI PEPPER, ONE TABLESPOON FRESH LEMON JUICE, 1 1/2 CUPS OF COOKED LONG GRAIN RICE, HALF A CUP OF CANNED CHICKPEAS DRAINED AND RINSED, AND HALF A CUP OF FINELY CHOPPED GRANNY SMITH APPLE.

OK.

THIS PARTICULAR RICE DISH, THIS IS MY OWN INNOVATION.

USUALLY, IN INDIA, THEY MAKE MANGO RICE, WHICH IS DELICIOUS.

HERE, WHEN I GO TO THE SUPERMARKET, I'M NOT SURE, BUT THAT MANGO IS TOO RIPE, IF IT IS TOO RIPE, IT WON'T WORK AND SOMETIMES I THINK IT IS NOT THAT MUCH RIPE, I COME HOME AND TRY TO PEEL IT, IT IS KIND OF HALFWAY RIPE.

SO THEN I WAS THINKING, WHAT SHOULD I DO?

SO THEN I LOOKED AT THE FRUIT AISLE AND I FOUND THE GRANNY SMITH APPLE.

THIS IS AN AMAZING FRUIT, AND YOU WILL NOT BELIEVE THE COMBINATION OF THE CHICKPEAS AND THE APPLE.

IT IS GOOD.

SO NOW THE OIL IS HOT, BUT NOT SMOKING.

I'M GOING TO ADD THE RED CHILI PEPPER, AND THE RED CHILI PEPPER, WHEN IT IS INFUSED IN OIL, IT GIVES A GREAT TASTE.

WE DO NOT WANT TO BREAK THE CHILI HERE.

JUST PUT THE WHOLE CHILI AND WHEN -- RIGHT NOW, I AM GETTING A GOOD AROMA OF THE GREEN CHILI IN THE OIL.

THEN, I'M GOING TO ADD BLACK MUSTARD SEEDS, AND WHEN THE MUSTARD SEEDS POP, I'M GOING TO ADD THE GINGER.

SEE THE MUSTARD SEEDS ARE POPPING.

CAN YOU LISTEN?

SO IF THE OIL IS TOO HOT, IT WILL GET BLACK, SO JUST USE THE GINGER.

OK. AND THEN I'M GOING TO USE THE CHICKPEAS.

DO YOU KNOW CHICKPEAS IS VERY HIGH IN FIBER AND ALSO IN PROTEIN?

USUALLY, I I SEE THE CHICKPEAS IN THE SALAD AISLE AND TO KEEP IT JUST LIKE I HAD A FEW MINUTES AGO, IT'S REALLY -- IT DOESN'T DO ANYTHING TO ME.

IT JUST -- BUT I MEAN, IN THE SALAD, IT WILL BE GOOD, BUT I REALLY LIKE TO COOK THE CHICKPEAS, AND THERE ARE A MILLION WAYS TO COOK CHICKPEAS USING DIFFERENT SPICES, SO I ADDED THE GINGER, THE TURMERIC, AND NOW I'M GOING TO ADD THE RICE.

AND WHEN YOU'RE ADDING THE RICE, YOU COULD EITHER -- NOW I'M GOING TO REALLY DO IT LOW, BECAUSE I DON'T WANT THIS TO STICK IN THE PAN.

SO WHEN YOU ARE COOKING THE RICE, YOU CAN COOK LONG GRAIN RICE OR YOU CAN COOK THE BASMATI RICE AND WHEN YOU WANT TO COOK THE RICE, JUST ADD ONE CUP OF RICE AND TWO CUPS OF WATER, PUT IT ON IN THE RICE COOKER, AND AUTOMATICALLY, THAT TURNS OFF WHEN THE RICE IS COOKED.

AND THEN YOU REMOVE THE RICE, COOL IT, AND THEN START MAKING YOUR FLAVORED RICE DISHES, OK?

NOW I'M GOING TO ADD SOME GREEN CHILI.

OK.

I ADDED A FEW PIECE HE WAS CHOPPED GREEN CHILI, BUT IF IT IS TOO HOT, THEN YOU COULD JUST ADD JUST ONE OR TWO SLIVERS, AND LEAVE IT LIKE THAT, BUT I THINK THIS SHOULD BE OK.

I'M ADDING THE SALT.

AND THE OTHER DAY, I PREPARED THIS RICE, WHEN I WAS VISITING MY DAUGHTER IN CHICAGO.

AND MY SON-IN-LAW IS A DOCTOR.

EVEN THOUGH HE'S A DOCK ARE TO, GUESS WHAT?

-- DOCTOR, GUESS WHAT?

HE LOVES TO COOK AND HE WAS GRILLING SOME CHICKEN AND SOME SHRIMP, AND AT THAT TIME I TOLD HIM, OTTO, I HAVE THIS NEW RECIPE CALLED CHICKPEAS AND APPLE, AND HE SAID, THAT SOUNDS REALLY GOOD, MOM, WILL YOU GO AND MAKE THAT?

I SAID SURE AND I WENT TO THE KITCHEN, AND I MADE THIS RICE.

SHE SAID YOU ALREADY MADE IT?

I SAID YEAH.

THAT IS MY DAUGHTER, SHE COOKED THE RICE AND IT WAS ALREADY READY, AND ALL I HAD TO DO IS JUST PUT THIS TOGETHER.

SEE HOW EASY IT IS.

AND WHEN YOU TRY THIS, THE CHICKPEAS, THE APPLE, THE GINGER, THE LEMON JUICE ALL COME TOGETHER SO BEAUTIFULLY AND YOU CAN SERVE THIS WITH ANY BAKED OR GRILLED MEAT AND WATCH, IF YOU'RE GIVING IT TO THE CHILDREN, DEPENDING UPON THE HOTNESS OF THE CHILI, YOU CAN EVEN COOK THIS RICE OUT THE CHILI.

ISN'T THAT BEAUTIFUL?

IT'S FAIRLY SIMPLE, EASY, NUTRITIOUS, AND COLORFUL.

AND IT'S A WIN-WIN SITUATION.

THERE YOU GO.

CHICKPEAS AND APPLE RICE.

ING >> HERE WE ARE IN THE WEST ALLIS FARMERS MARKET, WEST ALLIS, WISCONSIN.

IT'S SO EXCITING TO GO INTO THE FARMERS MARKET TO SEE WHAT VEGETABLES WE CAN PICK, AND TAKE IT TO OUR KITCHEN.

LET'S GO EXPLORE WHAT VEGETABLES WE HAVE, SHALL WE?

OH MY GOODNESS, LOOK AT THE GREEN BEANS AND THE GRAPE TOMATOES AND MY BROCCOLI AND THE CAULIFLOWER, CABBAGE, BRUSSEL SPROUTS, ALL THE CRUCIFEROUS VEGETABLES ALL IN ONE PLACE.

DO YOU WANT TO EAT HEALTHY AND FEEL GREAT?

THEN YOU MUST COOK WITH THE CRUCIFEROUS VEGETABLES.

FOR INSTANCE, WE HAVE THE BRUSSEL SPROUTS HERE.

WE WANTS TO PICK ALL THE BRUSSEL SPROUTS THAT ARE OF SIMILAR SIZE, SO THEY COOK EVENLY, AND ALSO, WHEN YOU STORE THEM IN THE REFRIGERATOR, THEY LAST LONG, FOR ABOUT A WEEK, AND IT IS AN AMAZING VEGETABLE.

YOU CAN MAKE SO MANY DIFFERENT THINGS WITH THE BRUSSEL SPROUTS.

THEN WE HAVE THE CABBAGE.

CABBAGE COMES IN SO MANY VARIETIES OF SHAPES AND SIZE AND COLORS.

THE MOST COMMONLY USED CABBAGE IS A GREEN AND RED.

THE GREEN, THE LEAVES ARE TOUGHER OUTSIDE.

REMOVE THE TOUGH LEAVES THAT IS OUTSIDE AND THEN WE WASH IT, CHOP IT, SEASON IT, AND COOK IT.

IT'S VERY EASY TO PREPARE.

AND CABBAGE IS A VERY NUTRITIOUS CRUCIFEROUS VEGETABLE THAT WE NEED TO INCLUDE AT LEAST TWO TIMES A WEEK AND THEN WE HAVE THE RED CABBAGE THAT IS GREAT FOR THE SALAD.

AGAIN, SAUTEE IT AND PUT IT IN IT THE SALAD.

IT'S REALLY GOOD TOO.

THEN WE HAVE THE CAULIFLOWER.

LOOK AT THIS BEAUTIFUL CAULIFLOWER.

IT IS NICE AND CREAMY WHITE.

CAULIFLOWER IS REALLY A FLOWER A POWER WITH GREAT NUTRIENTS.

AND WE PICK THE CAULIFLOWER JUST THE WAY IT IS, AND WE STORE IT IN THE FRIDGE AND WE CAN COOK WITHIN THREE TO FIVE DAYS, AND CAULIFLOWER COOKED WITH LENTILS OR TOMATOES, ONIONS, CAULIFLOWER RICE, UNLIMITED POSSIBILITIES WITH THE BEAUTIFUL FLOWER, AND THEN WE HAVE THE BROCK LEGALITY LEGALITY -- BROCCOLI.

BROCCOLI IS VERY HIGH IN NUTRIENTS AND WHEN WE PICK, WE WANT TO MAKE SURE IT'S DARK GREEN IN COLOR AND WHEN WE -- THE STEM OF THE BROCCOLI IS SUPPOSED TO BE REALLY NUTRITIOUS, AND THE STEM IS VERY TENDER HERE.

SEE THAT?

SO WE INCLUDE THE STEMS ALSO IN BROCCOLI.

WHILE WE ARE COOKING, AND THE BROCCOLI STAYS IN THE FRIDGE FOR THREE TO FIVE DAYS.

AND IT'S AMAZING TO SEE HOW THESE CRUCIFEROUS VEGETABLES ALL IN ONE PLACE.

OH, LOOK AT THE BEAUTIFUL CILANTRO.

IT'S SO AROMATIC.

THE LEAVES OF THE CORIANDER PLANT IS CILANTRO AND CILANTRO STEMS ARE REALLY NICE AND CRISP.

AND THIS WILL KEEP THE CILANTRO LAST LONGER IN THE FRIDGE.

AND WE TAKE -- WE WRAP THIS IN THE PAPER TOWEL AND LEAVE IT IN THE CONTAINER WITH WATER, AND WE TAKE THE SPRIGS AS NEEDED, AND CILANTRO CAN BE USED AS A GARNISH OR WE CAN MAKE CILANTRO, CORIANDER CHUTNEY AND IT PLAYS AN IMPORTANT ROLE IN THE INDIAN CUISINE.

LOOK AT ALL THESE PEPPERS, A VARIETY OF PEPPERS.

THERE IS A COMPOUND CALLED CAPSICUM, FOUND IN THE MEMBRANES OF THE CHILIES OR THE PEPPERS AND HERE WE HAVE THE HOT JALAPENO PEPPERS AND THE MEMBRANES AND THE SEEDS INSIDE IS WHAT CONTRIBUTES TO THE HOTNESS.

LOOK AT THE VARIETY OF THE BEAUTIFUL COLORS.

WE HAVE HARD BANANA PEPPERS, THE YELLOW BELL PEPPERS, AN WE HAVE THE HOT BANANA PEPPERS, AND POBLANO, AND IF I'M BUYING, I WOULD BUY THE HOT JALAPENO PEPPERS.

LOOK AT THE BEAUTIFUL COLORS, YOU TAKE THIS HOME, REMOVE THE STEM AND STORE IT IN THE REFRIGERATOR, OR YOU CAN ALSO FREEZE IT TO USE IT DURING WINTERTIME.

NOW I WILL PREPARE TRICOLORED BELL PEPPER DISH.

CRUNCHY DELICIOUS BELL PEPPERS ARE ALSO RICH INVITE MINIMUM C. THIS VIBRANT, COLORFUL SIDE DISH IS A PERFECT WAY TO CELEBRATE SUMMER'S BOUNTY OF BELL PEPPERS.

>> HERE ARE OUR INGREDIENTS.

I'M GOING TO BE USING ABOUT TWO TEASPOONS OIL, HALF A TEASPOON CUMIN SEEDS, ONE TEASPOON BLACK MUSTARD SEEDS, HALF A -- -- HALF A TEASPOON OF GARAM MASALA, HALF A TEASPOON OF SALT, ONE QUARTER TEASPOON OF GROUND CUMIN, ONE QUARTER CUP CHOPPED ONION, ONE EACH RED, YELLOW AND GREEN BELL PEPPERS AND ONE TABLESPOON UNSWEETENED SHREDDED DRIED COCONUT.

I'M GOING TO START HEATING THE INGREDIENTS.

I KNOW, YOU KNOW, HERE, WHEN I GO OUT FOR A PARTY, THEY JUST CUT THESE PEPPERS AND THEY PUT A DIP WITH IT.

IT'S FINE.

IT'S GOOD.

IT TASTES REALLY GOOD IN ITS RAW FORM, BUT AS I TOLD YOU, I HAVE LEARNED TO COOK THE VEGETABLES.

IF IT IS RAW, PROBABLY I MAY TAKE LIKE TWO OR THREE SLICES AND DIP IT WITH YOGURT AND I WILL WALK AWAY.

BUT IF I'M GOING TO COOK THIS VEGETABLE WITH THESE SPICES, THAT IS NOT HOT, IT REALLY ENHANCES THE TASTE, AND WHEN YOU ARE EATING THIS AS A SIDE DISH, YOU MAY WANT TO EAT THE WHOLE THING BY YOURSELF.

AND SO I REALLY LOVE COOKING MY VEGETABLES.

SO NOW THE OIL IS GETTING HOT, BUT NOT SMOKING.

I'M GOING TO PUT THE BLACK MUSTARD SEEDS.

AND THE BLACK MUSTARD SEEDS HAVE TO POP.

AND THEN, I WILL ADD THE CUMIN.

OK.

IT'S STARTING TO POP NOW.

THAT'S A GOOD SIGN.

YOU WANT YOUR MUSTARD SEEDS TO POP.

OK?

SO THE MUSTARD SEEDS ARE POPPING.

I'LL WAIT FOR A FEW MORE MUSTARD SEEDS TO POP.

SO WHEN THE MUSTARD SEEDS POP AND YOU ADD THE CUMIN OR URAD LENTIL TO IT, IT GIVES A GREAT TASTE.

THEN I'M GOING TO ADD SOME CHOPPED ONIONS HERE.

THE TECHNIQUE IS CALLED TEMPERING.

IT WILL LOOK ALMOST THE SAME LIKE, BUT REMEMBER, WE ARE USING DIFFERENT SPICES, AND DIFFERENT VEGETABLES, ALTHOUGH THE COOKING TECHNIQUE IS THE SAME.

IT WILL DEFINITELY TASTE DIFFERENT.

IT IS NOT, YOU KNOW, BECAUSE OF THE DIFFERENT TYPE OF VEGETABLES AND THE TEXTURE AND THE COLOR, AND DIFFERENT SPICES, IT GIVES AN AMAZING TASTE.

NOW, I'M GOING TO ADD THE PEPPERS.

SO WHEN I ADD THE PEPPERS, HERE WE GO, WE ADD THE PEPPERS, AND I DO NOT WANT TO COOK THOSE TOO MUCH, BUT AT THE SAME TIME, I DON'T WANT TO KEEP IT IN THE RAW FORM.

SO NOW IT'S COOKING WITH ONIONS.

AT THIS STAGE, I AM GOING TO ADD THE GARAM MASALA, JUST A TINY BIT, AND THEN THE GROUND CUMIN, BECAUSE IT GIVES A GREAT TASTE, AND THERE IS SOME THAT IS JUST HERE, AND I'M GOING TO ADD THE SALT.

AND BECAUSE OF THE SPICES, YOU DON'T HAVE TO ADD SALT.

AND DEFINITELY, WHEN YOU COOK WITH SPICES, NOT ALL SPICES ARE HOT.

THE HOTNESS REALLY COMES FROM RED PEPPERS AND GREEN CHILIES.

THE OTHER PIECES ARE JUST THE ENHANCE -- SPICES ARE JUST THE ENHANCERS.

IT'S NOT HOT.

IT'S NOT GOING TO GIVE YOU INDIGESTION, OR IT'S NOT GOING TO REALLY HARM YOU IN ANY WAY.

SPICES HAVE INTRINSIC HEALTH BENEFITS AND IT AIDS IN DIGESTION AND A LOT OF RESEARCH STUDIES ARE POINTING TO USING MORE SPICES IN ORDER TO CUT DOWN THE SALT.

SEE HOW BEAUTIFUL THIS IS?

THAT LOOKS GREAT.

I DO NOT WANT TO OVERCOOK, BUT AT THE SAME TIME, I WANT TO HAVE ALL THE PEPPERS SEARED INTO THE SPICES, AND THAT LOOKS REALLY GOOD.

NOW WHAT I'M GOING TO DO IS BECAUSE IT GETS WILTED VERY QUICKLY, I'M GOING TO LOWER THE HEAT, AND I'M GOING TO ADD SOME DRIED COCONUT.

LIKE AN ENHANCER.

THERE.

AND I'M JUST GOING TO TURN OFF THE HEAT, AND THERE YOU HAVE IT.

A VIBRANT, TRICOLORED, ACTUALLY TODAY I THINK I HAVE MORE THAN TRICOLORED.

I WENT TO THE FARMERS MARKET.

I GET SO EXCITED WHEN I SEE THE VEGETABLES, SO WHATEVER PEPPERS YOU GET, YOU COULD ADD AND MAKE THE VIBRANT COLORED PEPPER DISH.

THERE YOU HAVE IT.

>> WHEN YOU COOK COLORFUL AND FLAVORFUL DISHES LIKE THESE, YOU WILL FIND THEY ARE APPEALING TO YOUR FAMILY, INCLUDING CHILDREN.

LET US REMEMBER THAT COOKING CAN BE A RELAXING EXPERIENCE THAT BRINGS FAMILY AND FRIENDS TOGETHER.

SO LONG FOR NOW AND 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.

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