>> NAMASTE.

I AM ALAMELU, AND OUR THEME TODAY IS COOKING DISHES THAT REFLECT POWER OF THE PLATE.

THIS DINNER MENU IS A FAVORITE OF OUR FAMILY.

>> TODAY WE WILL PREPARE A RICH FRAGRANT CHICKEN IN COCONUT ALMOND SAUCE.

WE WILL ALSO COOK IRON-RICH POWERFUL SPINACH WITH LENTILS AND BEAUTIFUL ORANGE-COLORED SWEET POTATOES WITH COCONUT.

THESE DISHES REFLECT THE POWER OF THE PLATE.

LET US GET STARTED.

SHALL WE?

>> THE FIRST DISH THAT WE WILL PREPARE IS -- CHICKEN IN COCONUT ALMOND SAUCE.

A RICH FRAGRANT COCONUT ALMOND SAUCE WITH TENDER PIECES OF CHICKEN.

THIS IS A CHICKEN CURRY LIKE NO OTHER.

SERVE OVER RICE OR QUINOA.

HAVE LIKE A DIPPING SAUCE WITH BREAD.

HERE ARE OUR INGREDIENTS.

I'LL BE USING ONE TABLESPOON OIL.

ONE TABLESPOON BUTTER.

TWO TO THREE SLIVERS OF CINNAMON ONE BAY LEAF.

HALF A TEASPOON CUMIN SEEDS.

HALF A TEASPOON FENNEL SEEDS.

HALF A TEASPOON GROUND TURMERIC.

ONE TEASPOON CURRY POWDER.

HALF A TEASPOON SALT.

HALF A MEDIUM ONION, CHOPPED.

HALF A CUP CHOPPED TOMATO.

ONE POUND SKINLESS, BONELESS CHICKEN THIGHS.

AND QUARTER CUP CILANTRO.

WE ARE ALSO MAKING A SPICE PASTE.

TWO SMALL SLICES FRESH GINGER.

ONE FRESH GREEN CHILI PEPPER.

ONE CLOVE GARLIC.

ONE TEASPOON FENNEL SEEDS.

ONE TABLESPOON POPPY SEEDS.

TWO TEASPOONS CUMIN SEEDS.

10 TO 12 RAW ALMONDS.

ONE THIRD CUP UNSWEETENED SHREDDED DRIED COCONUT.

TWO CUPS OF WATER FOR GRINDING.

I'LL TAKE THE SPICES THAT I NEED FOR GRINDING AND WHAT I'M GOING TO DO IS I HAVE A BLENDER HERE, SO I'M GOING TO BE PUTTING MY GINGER, BECAUSE I -- THAT'S HOT, SO I WANT THAT TO GRIND FAST AND THEN I'M GOING TO PUT THE COCONUT, AND ALMONDS.

WE ARE TOLD TO EAT NUTS THROUGHOUT THE DAY.

SO HERE WE HAVE THE NUTS.

AND THEN THE CUMIN SEEDS.

CUMIN SEEDS ARE A DIGESTIVE SPICE AND ADD A GREAT FLAVOR AND THIS IS A POPPY SEED.

WHY AM I USING POPPY SEEDS?

BECAUSE IT'S GOING TO THICKEN THE SAUCE.

SO WHITE POPPY SEEDS ARE AVAILABLE AND IT'S A THICKENING AGENT.

SO I'M GOING TO PUT THAT AND THE FENNEL ADDS AN AMAZING TASTE, SO I'M GOING TO PUT THE FENNEL.

AND THEN MY FAVORITE, GREEN CHILI.

AND ONE GREEN CHILI AND ONE CLOVE GARLIC.

SO WE HAVE ALL OF THAT HERE.

SO LET ME PUT THIS ASIDE AND I HAVE ABOUT TWO CUPS OF WATER, BUT WHAT I'M GOING TO DO IS I'M JUST GOING TO USE A LITTLE AT A TIME, AND SEE HOW MUCH WATER I NEED.

PROBABLY I NEED TWO CUPS, BUT WE WILL SEE.

SO I'M GOING TO GRIND THIS.

NOW WHILE IT'S GROUNDING -- GRINDING, I'M GOING TO USE A SPOON AND I'M GOING TO SEE HOW TO GET IT.

SEE, IT IS STILL KIND OF CHUNKY AND I WANT THIS TO BE GROUND REALLY WELL, AND JUST OPENING THIS BLENDER, SMELLS SO GOOD AND I'M GOING TO ADD A LITTLE BIT MORE WATER.

AND WE DON'T WANT IT CHUNKY.

WE WANT IT REALLY SMOOTH.

OK. THAT'S FINE.

WHEN MY PAN IS HOT, THEN I WILL BE USING SOME -- ABOUT A TABLESPOON OF OIL, AND WHEN WE USE THE -- WE LIKE THE OIL WITH BUTTER, SO I'M GOING TO USE A SLIVER, ABOUT ONE TABLESPOON BUTTER, OK?

AND WHEN YOU ADD THE OIL AND BUTTER TOGETHER, ACTUALLY, IT ADDS A GREAT FLAVOR, AND SO THAT'S WHAT I HAVE HERE.

I CAN SEE IT'S GETTING HOT.

AND HERE, I HAVE THE CURRY LEAVES.

AGAIN, WHEN YOU ARE PREPARING THIS DISH, IF YOU DO NOT HAVE CURRY LEAVES, DON'T WORRY ABOUT IT.

I WENT TO THE INDIAN GROCERY STORE, IT SMELLS SO GOOD.

EVEN BEFORE YOU ADD ANY OF THESE SPICES.

SO I HAVE THAT, SO I'M USING IT.

WITH THE CURRY POWDER IS A MIXTURE OF ALL SPICES THERE -- Y THAT ARE THE INGREDIENTS I'M USING HERE.

WHEN WE ARE COOKING WE WANT TO USE THE BAY LEAF IN THE COOKING BUT WHEN WE SERVE, WE WANT TO REMOVE THE BAY LEAF BUT CURRY LEAVES CAN BE EATEN AND THERE IS NO PROBLEM WITH THAT.

AND I'M ADDING THE CUMIN.

OH, THE CURRY LEAVES, THE CUMIN AND THE FENNEL.

IT'S GETTING BROWN NOW, SO I'M ADDING THE ONION.

WHEN I WANT TO DO SHOPPING TODAY, ACTUALLY, WHEN I WENT SHOPPING, I GOT CHICKEN, THE TOMATOES, AND THE ONIONS.

THE REST WERE ALL IN MY KITCHEN CABINET.

SO IF YOU HAVE IT IN THE KITCHEN CABINET, YOU ARE JUST GOING TO TAKE HALF A TEASPOON OR ONE TEASPOON AND YOU ARE GOING TO ADD IT.

SEE HOW BEAUTIFUL IT LOOKS?

AND I'M GOING TO BE USING BONELESS, SKINLESS CHICKEN THIGHS.

SEE THE CHICKEN?

IT IS JUST CUT INTO SMALL PIECES HERE.

I'M GOING TO TAKE THIS SPOON AND I'M GOING TO ADD THE CHICKEN.

OK. AND I'M GOING TO INCREASE THE HEAT.

IT'S LIKE BITE-SIZED PIECES AND I'M GOING TO BROWN THE CHICKEN.

WHILE I'M BROWNING THE CHICKEN, I'M GOING TO ADD THE TURMERIC AND AS WE ALL KNOW, TURMERIC HAS A LOT OF WONDERFUL HEALTH BENEFITS.

AND THE SPICES ADD TASTE AND FLAVOR TO THE DISH.

I'M ADDING A SLICE.

BUT NOT TOO MUCH.

AND NOW I'M USING THE CURRY POWDER.

SEE HOW BEAUTIFUL IT LOOKS.

AND NOW, SEE THAT, IT'S NICE AND BROWN.

NOW I'M GOING TO TAKE THIS AND I'M GOING TO TAKE THIS AND ADD IT HERE.

OH.

LOOK AT THAT.

SEE, IT'S NOT A HEAVY CREAM.

IT IS SPICES WITH ALMONDS AND COCONUT.

WHICH IS AMAZING.

COCONUT IS BECOMING LIKE A STAR FOOD RIGHT NOW, AND IN INDIA, WE USE A LOT OF COCONUT AND SEE HOW NICE AND CREAMY IT IS?

THE SAUCE IS THICK, SO I'M GOING TO ADD A LITTLE BIT OF WATER AT A TIME, SO IT WILL HELP THE CHICKEN TO COOK WELL AND IT WILL BECOME TENDER.

LOOK AT THAT.

ISN'T THAT GORGEOUS?

SO NOW WITH THE CURRY LEAVES AND THE TOMATOES, NOW, WE ARE GOING TO CLOSE THIS AND FREQUENTLY, I'M GOING TO COME AND STIR THIS CHICKEN AND I'M GOING TO PUT IT IN THE MEDIUM HEAT.

SEE HOW EASY IT IS?

I HAVE BEEN COOKING THIS CHICKEN FOR ABOUT 15 MINUTES AND WE WILL SEE HOW THE CHICKEN LOOKS RIGHT NOW.

OH, IT SMELLS SO GOOD, AND LOOK AT THAT CURRY LEAF, BAY LEAF, AND I CAN SEE THE TOMATOES.

IT LOOKS TENDER, AND WHAT I'M GOING TO DO IS I'M GOING TO ADD THE CILANTRO AND SEE, WE MADE THE CHICKEN IN COCONUT ALMOND SAUCE, WE MADE IT WITH COKE -- COCONUTS, ALMONDS AND SPICES AND THIS PARTICULAR PREPARATION, CALLED CHICKEN IN COCONUT ALMOND SAUCE IS ALSO KNOWN AS CHICKEN KURMA.

YOU CAN MAKE THIS WITH LAMB OR CHICKEN WITH BONES AND IT'S REALLY DELICIOUS AND THERE YOU HAVE IT.

AND THE CONSISTENCY IS JUST GREAT.

THAT'S IT.

>> NOW I WILL PREPARE SPINACH WITH LENTILS.

THIS COLORFUL, WHOLESOME SPINACH BLEND CAN BE SERVED AS A SIDE DISH OR USED TO MAKE SPINACH LENTIL RICE.

>> HERE ARE OUR INGREDIENTS.

I'LL BE USING ABOUT ONE TABLESPOON OIL.

I HAVE ABOUT HALF A CUP OF SPLIT MOONG BEANS AND COOKED BEANS, I'M TALK ABOUT IT LATE EARLY.

ONE TEASPOON CUMIN SEEDS.

ONE QUARTER TEASPOON GROUND CUMIN.

THREE QUARTERS TEASPOON GARAM MASALA.

ONE QUARTER TEASPOON SALT.

ONE CUP CHOPPED ONION.

TWO TABLESPOONS CHOPPED GARLIC.

ONE FRESH GREEN CHILI PEPPER, CHOPPED.

ONE POUND FRESH BABY SPINACH.

CHOPPED.

HERE IS -- THIS IS CALLED THE MOONG LENTIL LIKE ALIKE AND I TOOK TWO CUPS OF WATER IN A SAUCE PAN, I BOILED IT AND I PUT THE SPLIT MOONG LENTIL INTO THE WATER WITH QUARTER TEASPOON TURMERIC FOR ABOUT 15 TO 20 MINUTES IN THE MEDIUM HEAT IT WAS COOKING.

WHEN IT WAS COOKED, THE MOONG LENTIL LOOKS LIKE THIS.

OK?

NOW WE ARE GOING TO PREPARE THE SPINACH.

AND FRESH SPINACH, WHEN YOU COOK, WATCH IT, IT LOOKS LIKE IT'S A LOT OF SPINACH HERE, RIGHT?

WHEN I START COOKING, IT'S GOING TO GET WILTED AND IT'S GOING TO -- THE QUANTITY IS GOING TO BE SMALLER, BUT IF YOU USE THAT FROZEN CHOPPED SPINACH, YOU CAN COMFORTABLY SERVE FOUR TO SIX PEOPLE.

WHEN THE OIL IS HOT, BUT NOT SMOKING, I'M GOING TO SAD THE CUMIN -- TO ADD THE CUMIN SEEDS.

WHEN THE CUMIN SEEDS TURNS DARK BROWN, LIKE IT'S DOING RIGHT NOW, WE DON'T WANT IT TOO BROWN, THEN IF IT GETS BLACK, IT BECOMES BITTER.

THIS IS JUST RIGHT.

LET'S ADD THE ONION.

I THINK I'M GOING TO INCREASE MY HEAT.

AND I'M GOING TO COOK THE ONION.

AND I'M GOING TO REMOVE THAT BIG PIECE OF -- WE DON'T WANT THAT.

AND THEN I'LL ADD THE GARLIC TOO.

SO NOW THAT I COOKED THE ONIONS AND GARLIC WITH THE CUMIN, I'M GOING TO TAKE THE FRESH SPINACH AND I'M GOING TO ADD IT TO THE PAN.

IT LOOKS LIKE IT'S WAY TOO MUCH FOR THIS PAN, BUT WATCH IT.

IT REALLY GETS WILTED.

I JUST LOVE THE FEELING OF FRESHNESS.

IT'S SO GOOD.

AND SEE ALREADY IT'S GETTING SOME REALLY -- REALLY WILTED AND NOW I'M GOING TO ADD THE GROUND CUMIN.

GROUND CUMIN AND THE CUMIN SEEDS ARE LIKE DIGESTIVE SPICE AND IT ENHANCES THE TASTE.

IT DOESN'T TAKE VERY LONG TO COOK THE SPIN ARRANGES -- SPINACH, IT'S 1, 2, 3, YOU'RE DONE.

TRY COOKING IT LIKE THAT.

NOW I'M GOING TO ADD THE GARAM MASALA, IT'S A MIXTURE OF MANY SPICES AND I THINK AWFUL -- THINK AWFUL YOU ARE FAMILIAR WITH THE GARAM MASALA AND I HAVE THE GREEN CHILI AND THIS PARTICULAR CHILI IS QUITE HOT SO I'M GOING TO USE JUST LIKE ONE OR TWO GREEN CHILIES HERE AND WHAT I'M GOING TO DO IS I'M GOING TO ADD THE SALT.

GARAM MASALA IS A MIXTURE OF SPICES, CUMIN, FENNEL, 16 MONEY, ALL OF THAT -- CINNAMON, ALL OF THAT, AND IT IS A VERY AROMATIC SPICE THAT ENHANCES THE TASTE OF ANY VEGETABLE.

AND IF YOU DON'T HAVE THE GARAM MASALA, JUST USE THE GROUND CUMIN.

IT'S SO VERSATILE AND EASY, AND YOU WON'T BE SPOILING THE RECIPE, OK?

SEE HOW IT'S ALL WILTED RIGHT NOW?

SO WHAT I'M GOING TO DO IS I AM GOING TO TAKE THE COOKED LENTIL, AND I'M GOING TO ADD THAT TO THE FRESH SPINACH.

THERE ARE SO MANY DIFFERENT WAYS TO MAKE THIS SPINACH.

SEE HOW THE WATER IS GETTING ABSORBED RIGHT NOW AND THE SPINACH IS ALMOST COOKED.

NOW, THIS IS A COCONUT DISH.

COCONUT -- CHICKEN COOKED IN COCONUT ALMOND SAUCE AND NOW YOU'RE GOING TO SEE UNSWEETENED SHREDDED DRIED COCONUT ADDED TO THE SPINACH, AND THE REASON WHY I'M ADDING IT, IT WILL REMOVE THE WATER CONTENT AND IT WILL MAKE IT NICE AND -- LIKE A SOLID DISH.

OK?

SO WE DO GET THIS KIND OF SHREDDED COCONUT IN THE NATURAL FOOD STORES, AND IT'S REALLY GOOD.

SEE, THAT'S IT.

YOU HAVE THAT, RIGHT?

SO WHEN THIS IS COOKING, AND I'M GOING TO SHOW YOU HOW TO -- MAKE THIS INTO A SPINACH RICE DISH.

I'M GOING TO TAKE THIS SPINACH AND KIND OF PUT IT IN THIS PAN, AND TAKE ONE LEAF OF SPINACH, BECAUSE THE PAN IS ALREADY HOT, AND THIS WILL BE A GREAT WAY FOR ME TO SHOW YOU HOW TO MAKE A SPINACH RICE THAT YOUR FAMILY WOULD LOVE, OK?

NOW I HAVE THE SPINACH HERE, RIGHT?

SO WHAT I'M GOING TO DO IS, I HAVE THE COOKED BASMATI RICE HERE, OK?

AND I'M GOING TO REDUCE THE HEAT AND I'M GOING TO ADD THE RICE.

SEE THE BASMATI RICE, IT'S NICE AND GRAINY, IT'S NOT CLUMPING TOGETHER.

SEE THE KIDS EAT THIS RICE DISH.

WHENEVER I MAKE THE RICE DISH, I TELL THE CHILDREN POPEYE, IF YOU EAT THE SPINACH, YOU ARE GOING TO GET STRONG AND YOU'LL DO MORE HAND MORE.

I'M GOING TO TAKE SOME MORE SPINACH HERE.

YOU WILL DO GREAT AND YOU SHOULD SEE THE 4-YEAR-OLDS, THEY WILL SAY, GIVE ME MORE OF THAT RICE, GIVE ME MORE OF THAT RICE, SO POPEYE REALLY WORKS WITH THE LITTLE KIDS.

IT'S REALLY GREAT.

AND IF YOU'RE NOT ALLERGIC TO NUTS, YOU CAN USE SOME CASHEWS, WALNUTS, OR IF YOU ARE ALLERGIC, I MEAN IF YOU'RE ALLERGIC, DON'T USE THE NUTS, THAT'S WHAT I WANTED TO SAY.

IF YOU'RE NOT ALLERGIC, IT'S UP TO YOU TO USE THE NUTS AS YOU LIKE.

YOU CAN PUT WALNUTS, CASHEWS, OR EVEN SLIVERED ALMONDS.

DOESN'T THAT LOOK PRETTY?

HERE IS A SPINACH DISH WITH LENTILS AND COCONUT, AND WE MADE TWO IN ONE.

WE MADE ONE DISH AND WE MADE IT INTO TWO DISHES, AND WHEN YOU PREPARE THIS AND SERVE IT, DEFINITELY EAST CAN MEET WEST RIGHT AT YOUR DINNER TABLE.

SO THERE YOU HAVE IT.

>> 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.

HERE WE HAVE A WIDE VARIETY OF WINTER SQUASH, WE HAVE THE ACORN SQUASH, WE HAVE THE CARNIVAL SQUASH, THEN WE HAVE THE BUTTERNUT SQUASH.

LOOK HOW BEAUTIFUL IT IS, WHEN YOU PICK THE SQUASH, IT SHOULD BE HEAVY AND FIRM, IT HAS A CREAM-COLORED SKIN AND WHEN YOU CUT THIS OPEN, IT HAS AN ORANGE FLESH AND A SWEET FLAVOR.

IF IT'S HARD TO CUT BECAUSE THE SKIN IS TOUGH, YOU CAN USE THE FORK TO PIERCE IT AND THEN PUT IT IN THE OVEN, BAKE IT, THEN IT'S EASIER TO REMOVE THE SKIN AND TAKE THE FLESH OUT OF IT, AND CREATE WONDERFUL DISHES WITH BUTTERNUT SQUASH.

THE BEAUTY OF ALL OF THESE SQUASHES, WE CAN KEEP IT FOR A VERY LONG TIME IN A COOL PLACE.

UP TO SIX MONTHS.

THAT'S THE BEAUTY OF THE BUTTERNUT SQUASH, IT DOESN'T GET NOT ONLY BUTTERNUT SQUASH, ALL OF THESE SQUASH CAN BE STORED FOR UP TO SIX MONTHS IN A COOL DRY PLACE.

NOW WE WILL PREPARE MY FAVORITE SWEET POTATOES WITH COCONUT, A SIMPLE SAVORY WAY TO PREPARE SWEET POTATOES WITH DELICATE SEASONINGS.

THIS IS A DELICIOUS SIDE DISH OR IT CAN BE SERVED AS A SNACK.

>> HERE ARE OUR INGREDIENTS.

I'LL BE USING ABOUT ONE TABLESPOON OIL.

I HAVE ABOUT TWO CUPS OF SWEET POTATOES, PEELED, CUBED AND STEAMED.

SPICES ARE ONE WHOLE DRIED RED CHILI PEPPER.

ONE TEASPOON BLACK MUSTARD SEEDS.

HALF A TEASPOON CUMIN SEEDS.

HALF GREEN CHILI PEPPER, CHOPPED.

HALF A TEASPOON SALT.

ABOUT TWO TABLESPOONS UNSWEETENED SHREDDED DRIED COCONUT.

SEE, THIS IS MY SWEET POTATO.

LOOK AT THIS, HOW SMOOTH IT IS AND FIRM, AND WHEN I GET THE SWEET POTATOES, I TRY TO MAKE SURE THAT IT IS UNIFORM IN SIZE.

I CAN PEEL IT, AND ONCE WHEN I PEEL IT, I LIKE TO CUT IT, SO I HAVE ALL OF THESE CUT, AND WHEN I'M FINISHED PEELING, I WANT TO CUT IT AND WHEN I CUT IT, THIS IS HOW I DID IT.

LITTLE BIGGER MAYBE LIKE THAT, AND THAT'S EASY TO DO, AND SWEET POTATOES, A LITTLE BIT HARD BEFORE IT'S COOKED, SO BE CAREFUL, AND THAT'S WHAT I DID.

AND ONCE, WHEN I FINISHED CUTTING THE SWEET POTATOES, I JUST PUT IT IN A STEAMER AND I STEAMED IT, OK?

SO THIS IS HOW I HAVE THE SWEET POTATOES HERE.

DOESN'T THAT LOOK PRETTY?

OR YOU CAN ALSO TAKE THE CHOPPED SWEET POTATOES, ADD A LITTLE BIT OF WATER, AND THEN YOU CAN PUT IT IN A MICROWAVE, AND YOU CAN GET IT NICE AND SOFT LIKE THIS.

I'M GOING TO USE THE OIL, AND WHEN THE OIL IS HOT BUT NOT SMOKING, I'M GOING TO ADD THE RED CHILI PEPPER AND WHEN WE USE THE RED CHILI PEPPER, WE WANT TO USE THEM WHOLE.

DO NOT BREAK THEM AND PUT THEM IN THE OIL BECAUSE YOUR SINUS WILL BE ACTING UP AND YOU'LL BE SNEEZING YOUR HEAD OFF, SO JUST PUT THE WHOLE RED PEPPER IN HERE.

AND WE HAVE THE BLACK MUSTARD SEEDS.

AND YOU WILL SEE THE BLACK MUSTARD SEEDS WILL POP.

THIS IS IMPORTANT TECHNIQUE, IT'S CALLED TEMPERING.

AND WE DON'T WANT OUR SEEDS TO GET BLACK, BUT JUST RIGHT.

AND THEN I'LL ADD THE CUMIN.

AND THEN WHAT I'M GOING TO DO IS, THE CUMIN IS GETTING BROWN, AND NOW I'M GOING TO ADD THE SWEET POTATOES.

AND THE SWEET POTATO IS VERY GOOD.

SO WHEN YOU COOK THE SWEET POTATOES LIKE THIS, ENHANCED WITH LIGHT SPICES, SEE, THERE IS A GREEN CHILI AND WE WILL USE THE GREEN CHILI AND THEN WE WILL USE THE SALT, AND WHEN SWEET POTATOES ARE COOKED THIS WAY, YOU CAN USE THIS AS A SIDE DISH WITH ANY MEAL OR, IF YOU HAVE A LEFTOVER, YOU CAN HAVE THIS AS A SNACK, AND SWEET POTATOES ARE FILLED WITH NUTRIENTS AND IT IS REALLY VERY GOOD TO COOK THIS REGULARLY AND WHEN YOU COOK THE SEEDS LIKE THIS, WATCH THE KIDS WILL COME TO THE TABLE AND WILL ASK FOR MORE SWEET POTATOES.

NOW I WILL ADD THE COCONUT.

AND I'M GOING TO TURN THE HEAT OFF.

AND THAT'S IT.

ISN'T THIS AMAZING?

YOU JUST STEAM THE SWEET POTATOES AND YOU ASSEMBLE THE SPICES AND ADD THE SPICEs TO THE SKILLET WITH THE SWEET POTATO AND YOU ARE DONE.

COOKING IS REALLY NOT THAT DIFFICULT.

YOU CAN MAKE AN AMAZING SIDE DISH.

ENJOY.

>> TODAY WE PREPARED CHICKEN IN ALMOND COCONUT SAUCE, AND TWO NUTRITIONAL SUPER FOODS, SPINACH WITH LENTILS AND SWEET POTATOES.

WHEN WE FIX OUR DINNER, THE PLATE SHOULD BE LIKE A RAINBOW OF COLORS AND SHOULD BE APPEALING, AROMATIC AND DELICIOUS, AS WE HAVE HERE.

ALL THE DISHES WE PREPARED TODAY ARE GLUTEN-FREE.

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 MPTV.ORG AND CLICK ON "STORE."

ALL PRICES INCLUDE SHIPPING AND HANDLING.

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