>> GREETINGS.

NAMASTE.

I AM ALAMELU.

IN THIS EPISODE, WE WILL SEE HOW TO MAKE VEGETABLES APPEALING TO EVERYONE INCLUDING CHILDREN.

THESE RECIPES ARE EASY AND NUTRITIOUS.

>> TODAY WE WILL PREPARE THREE DELIGHTFUL, QUICK AND EASY DISHES -- BLACK BEAN CUTLET, A DELICIOUS APPETIZER PACKED WITH NUTRITION, DELICATELY SEASONED THIN AND AROMATIC CAULIFLOWER LENTIL SOUP, AND A WONDERFUL SPINACH YOGURT DISH THAT CAN ALSO BE USED AS A DIP.

>> WE'RE GOING TO PREPARE BLACK BEAN CUTLET NOW.

EACH BEAN IS A BUNDLE OF NUTRITION.

BEANS ARE PACKED WITH HIGH FIBER AND PROTEIN AND ALL THE ESSENTIAL VITAMINS AND MINERALS.

SOUNDS GOOD.

LET'S GO THROUGH THE INGREDIENTS.

WE HAVE QUARTER TEASPOON GROUND CUMIN, QUARTER TEASPOON SALT, QUARTER TEASPOON BLACK GROUND PEPPER, 1 TEASPOON GARAM MASALA, QUARTER TEASPOON CAYENNE PEP ANDER FRESH INGREDIENTS.

ONE CAN OF BLACK BEANS THAT IS DRAINED AND RINSED.

I HAVE QUARTER CUP OF PLAIN YOGURT.

ABOUT TWO TEASPOONS FRESH LEMON JUICE, HALF MEDIUM ONION CHOPPED, TWO TEASPOONS OIL AND I HAVE HALF A CUP FINALLY CHOPPED BELL PEPPER THAT I HAVE GREEN AND RED AND I HAVE ABOUT TWO TABLESPOONS CHOPPED CILANTRO AND HALF A COUPLE OF PANKO BREAD CRUMBS.

IF YOU'RE GLUTEN ALLERGY, YOU CAN ALWAYS USE STONE GROUND WHOLE GRAIN CORNMEAL.

THAT'S GLUTEN-FREE.

WE NEED TO SAUTEE OUR VEGETABLES FIRST AND WE'LL BE ON OUR WAY TO COOKING.

SO NOW WHAT I'LL DO, MY OIL IS GETTING HOT, SO AS I'M SAUTEEING THE VEGETABLES, I'LL TALK TO YOU AND TELL YOU MORE.

SO I'M SAUTEEING THE ONIONS AND IT SMELLS REALLY TRYING TO DO.

EVEN JUST SAUTEEING THE ONIONS WITH A LITTLE BIT OF OIL.

THEN I'M GOING TO ADD THE GREEN BELL PEPPER.

AND THEN I'M GOING TO ADD THE RED PEPPER.

OK. AND I OFTEN LIKE TO USE COLORS WHEN I'M COOKING.

IT IS TOTALLY AMAZING HOW MANY DIFFERENT COLORS WE HAVE OF EACH VEGETABLE.

SO WE ARE JUST SAUTEEING THE PEPPERS WITH ONIONS AND I'M GOING TO KEEP THIS HERE.

AND WHILE IT'S COOKING, I'M GOING TO JUST REDUCE THE HEAT HERE.

I REALLY LIKE MINI FOOD PROCESSOR, BECAUSE IT'S EASY TO USE, EASY TO CLEAN.

NOW, I HAVE THE BLACK BEANS, RIGHT.

I'M NOT GOING TO DUMP THE WHOLE THING.

I'M GOING TO KEEP SOME AS WHOLE BLACK BEANS.

AND I AM GOING TO USE ALL MY SPICES.

ONCE, WHEN YOU SET UP SPICES LIKE THIS, IT'S SO EASY TO COOK.

OK.

SO I'M GOING TO PUT THE CAYENNE, I'M GOING TO PUT THE CUMIN, I'M GOING TO PUT THE SALT, AND GARAM MASALA.

YOU KNOW, GARAM MASALA HAS ALL THE SPICES TOO.

SO IF YOU DID NOT HAVE LIKE A CUMIN OR SOMETHING, DON'T WORRY ABOUT IT, BECAUSE GARAM MASALA ALSO HAS ALL THE SPICES.

AND IT IS TASTY AND GOOD AND I'M GOING TO ADD THE LEMON JUICE.

AND THEN I'M GOING TO ADD THE YOGURT.

YOGURT, PLAIN YOGURT, AND YOGURT IS VERY GOOD FOR YOU, AND I LOVE USING THE PLAIN YOGURT.

AND I'M GOING TO JUST BLEND IT TOGETHER.

THAT LOOKS PRETTY GOOD TO ME.

AND NOW I'M GOING TO TAKE IT AND I'M GOING TO PUT IT IN HERE.

THE MINI FOOD PROCESSOR IS SO GOOD, BECAUSE IT'S NOT TOO BIG AND IT MAKES THE COOKING SO MUCH EASIER, FUN, AND EASY TO CLEAN.

SO YOU KNOW, I LOVE USING THIS.

AND THIS BLACK BEAN CUTLET IS REALLY GOOD BECAUSE ONCE, WHEN YOU MAKE IT, I'M JUST GOING TO MIX THIS UP AND SEE IF I NEED MORE.

I'M GOING TO PUT THIS ONE, AND NOW WHAT I'M GOING TO DO IS I'M GOING TO TAKE THE PEPPERS.

AND LEAVE IT HERE.

AND MIX EVERYTHING UP.

AND EVEN THE KIDS, THEY LOVE MAKING THIS.

INSTEAD OF MAKING COOKIES AND BROWNIES WITH KIDS, TRY DOING THE BEAN CUTLET AND YOU WILL SEE HOW THE KIDS WOULD ENJOY HAVING FUN COOKING WITH YOU AND ALSO PREPARING THIS BEAN CUTLET, OK?

AND NOW I'M GOING TO ADD THE REMAINING BLACK BEAN, BECAUSE WHEN YOU MAKE THE CUTLET, THE BLACK BEAN REALLY COMES THROUGH VERY NICELY.

AND I'M GOING TO ADD THE REMAINDER OF THE BREAD CRUMBS, SO IF YOU HAVE GLUTEN ALLERGY, YOU CAN STILL MAKE THIS AND THEY DO HAVE A GLUTEN-FREE STONE-GROUND CORNMEAL THAT YOU COULD USE INSTEAD OF THE BREAD CRUMBS, OK?

NOW, I MIXED EVERYTHING TOGETHER.

LIKE THAT.

AND NOW I'M GOING TO JUST OIL MY HAND A LITTLE BIT.

SO WITH I OIL MY HAND, IT DOESN'T STICK TO MY FINGERS TOO MUCH.

OK. AND WHAT I'M GOING TO DO IS I'M GOING TO TAKE A LITTLE AT A TIME LIKE THAT.

SEE HOW BEAUTIFUL AND COLORFUL IT IS.

IT'S REALLY FUN.

AND I'M JUST GOING TO MAKE IT LIKE A PATTIE.

I LIKE TO MAKE EVERYTHING SMALL.

WHEN YOU VISIT INDIA, YOU WILL SEE THAT VARIETY OF FOODS THAT ARE SERVED AND IT'S ALL SMALL PORTIONS, SO WHETHER I'M CUTTING THE VEGETABLES OR CUTTING THE MEAT, I LIKE TO MAKE EVERYTHING SMALL.

BUT HERE I'M MAKING IT LIKE AN APPETIZER, OK?

BUT I'M TRYING TO MAKE IT MORE LIKE AN APPETIZER.

SO I'M GOING TO JUST DO THIS.

I KNOW YOU CAN TAKE YOUR MEASURING CUP AND YOU CAN HAVE IT EXACTLY QUARTER CUP AND THEN MAKE IT.

COOKING SHOULD BE A VERY RELAXING EXPERIENCE.

I DON'T WANT TO SAY OH I NEED THIS TO MAKE IT LOOK THAT AND ALL THAT.

AS LONG AS THE FOOD TASTES GOOD AND DELICIOUS, YOU WILL SEE HOW YOUR FAMILY WILL REALLY ENJOY HAVING THEM.

WHEN YOU COOK THE VEGETABLES, YOU CAN ENHANCE THE FLAVOR AND IT'S REALLY GOOD, AND IT IS VERY APPETIZING AND APPEALING.

SO THERE WE GO.

I LIKE TO MAKE THIS INTO SMALL CUTLETS, THEN I CAN SERVE THEM AS APPETIZER.

THE BLACK BEAN IS HIGH PROTEIN AND FIBER.

SO IT'S REALLY VERY GOOD.

AND IT'S A FILLER FOOD.

WHEN YOU PUT THIS IN THE REFRIGERATOR AND HEAT THEM UP, GUESS WHAT?

IT TASTES JUST LIKE YOU PREPARED IT, OK?

AND THERE ARE NO ADDITIVES OR PRESERVATIVES TO KEEP IT FRESH, AND SO IT'S REALLY NICE TO JUST USE THE SPICES AND -- USE THE SPICES TO PREPARE THESE DISHES AND SAVE THEM AND WARM IT UP LATER SO YOU WILL NOT BE WASTING ANYTHING, BUT YOU WILL HAVE READY MADE FOOD WITHOUT ADDITIVES AND PRESERVATIVES.

THERE, YOU HAVE THE CUTLET HE IS.

-- THE CUTLETS.

>> >> NOW WE WILL PREPARE THE CAULIFLOWER LENTIL SOUP.

THIS IS A LOVELY, LIGHT AROMATIC SOUP.

THE RED LENTILS ADD PROTEIN AND FIBER AND THE DELICATE SPICES ALLOW THE FLAVOR OF THE CAULIFLOWER TO SHINE THROUGH.

CAULIFLOWER IS A FLOWER WITH THE POWER.

IT IS A DELIGHTFUL CRUCIFEROUS VEGETABLE.

THE MILKY, SWEET, NUTTY FLAVOR OF CAULIFLOWER IS AVAILABLE THROUGHOUT THE YEAR.

>> HERE ARE OUR INGREDIENTS.

WE HAVE ABOUT 1 1/4 TEASPOON OF GROUND TURMERIC, THAT'S GOING TO BE DIVIDED AND I HAVE 2 TABLESPOONS OIL, THAT I WILL USE LATER, AND I HAVE 2-3 SLIVERS OF CINNAMON STICK, ONE BAY LEAF, QUARTER TEASPOON GROUND CARDAMOM, HALF A TEASPOON SALT, QUARTER TEASPOON CUMIN SEEDS.

FRESH INGREDIENTS ARE, I HAVE TWO CUPS OF AT HERE, JUST BOILING TO COOK THE QUARTER CUP OF SPLIT RED LENTILS, WHICH IS ALSO CALLED MUSSEL DAL AND THEN I HAVE HALF MEDIUM ONION SLICED LENGTHWISE, HALF A CUP CHOPPED TOMATO, HALF FRESH GREEN CHILI, MY FAVORITE, ALL MINCED HERE, AND WE ARE GOING TO BE USING FOUR CUPS OF HOT WATER, OR VEGETABLE BROTH, I'M GOING TO BE USING WATER, AND QUARTER CUP OF NO-SALT ADDED TOMATO SAUCE, AND TWO CUPS OF CAULIFLOWER CUT INTO FLORETS AND TWO TABLESPOONS MINCED FRESH CILANTRO.

I WANT TO COOK THE LENTIL, THIS IS CALLED THE RED LENTIL, AND THAT I'M BOILING THE WATER.

NOW THE WATER IS BOILING.

I JUST WANT TO SHOW YOU THE PROCESS.

THIS LENTIL TAKES VERY SHORT TIME TO COOK.

ONLY ABOUT 20 MINUTES OR SO.

SO I'M PUTTING THE RED LENTIL HERE.

AND THEN I'M GOING TO ADD, REMEMBER, I TOLD YOU I'M GOING TO DIVIDE THE TURMERIC, SO I'M GOING TO ADD A LITTLE BIT OF TURMERIC, AND LET IT COOK.

I JUST WANTED TO SHOW YOU THE PROCESS OF COOKING THE LENTIL.

WHEN THE LENTIL IS COOKED, IT'S GOING TO LOOK LIKE THIS.

SEE.

IT'S NICE AND CREAMY ALTHOUGH WE PUT ETHICAL ISSUES RED LENTIL, IT -- THE RED LENTIL, IT BECAME A YELLOW LENTIL AND IT'S A VERY DELICATE, LIGHT SOUP, THAT WHEN YOU HAVE THAT, YOU WILL WANT TO HAVE MORE AND MORE OF THAT, BECAUSE IT'S NOT HEAVY IN YOUR STOMACH.

I'M GOING TO ADD ABOUT TWO TABLESPOONS OF OIL.

SO I'M JUST GOING TO ADD THE BAY LEAF TO THE HOT OIL.

ALTHOUGH I ADDED THE BAY LEAF, WHEN IT'S JUST BEGINNING TO SIZZLE RIGHT NOW, THEN I'LL TAKE THE CINNAMON.

DO YOU KNOW THE -- I HAVE TWO TO THREE SLIVERS OF CINNAMON.

SEE THE CINNAMON, IT'S SO FLAKY AND LIGHT, AND I'M ADDING THAT TO THE SOUP HERE.

CINNAMON REGULATES OUR BLOOD SUGAR LEVEL.

THEN I ADD THE CUMIN SEED.

AND I'M ROASTING THE CUMIN SEED.

WHEN THE BAY LEAF IS TURNING BROWN AND THEN THE CUMIN SEEDS ARE BROWNING, I'LL ADD THE ONION.

ONIONS AND BAY LEAF AND CINNAMON, IT IS SO GOOD.

AFTER I ADD THE ONION, I'M SAUTEEING IT, I'M GOING TO ADD THE TOMATOES.

YOU KNOW, CAULIFLOWER IS AN AMAZING VEGETABLE.

IT IS A CRUCIFEROUS VEGETABLE, LIKE BROCCOLI, KALE, AND BRUSSEL SPROUTS.

THESE ARE ALL SUCH FAVORITE OF MINE.

YOU WOULD BE TOTALLY AMAZED AND YOU WOULD EAT MANY OF THESE CRUCIFEROUS VEGETABLES, WHICH HAS WONDERFUL NUTRITION, OK.

SO I'M JUST GOING TO ADD SOME TURMERIC RIGHT NOW.

SO I ADDED THE CUMIN, THE BAY LEAF, THE CINNAMON AND NOW I'M ADDING THE ONION AND THE TOMATO AND LOOK HOW BEAUTIFUL IT LOOKS, OK?

NOW, WHAT I'M GOING TO DO IS I'M GOING TO ADD THE CAULIFLOWER.

I KNOW A LOT OF THE STUDENTS HAVE GONE TO THE INDIAN RESTAURANTS, COME BACK TO ME AND THEY WILL SAY, ALAMELU TEACH US HOW TO MAKE CAULIFLOWER WITH POTATOES AND THAT IS SO EASY TO MAKE TOO.

YOU PAR BOIL THE POTATOES AND ADD THE CAULIFLOWER AND SOME SPICES, LOOK AT THIS, ISN'T THIS GORGEOUS?

AND YOU JUST PUT THE CAULIFLOWER THERE AND NOW, WHAT WE DO IS, I'M GOING TO ADD THE GROUND CUMIN.

AND THE SALT.

BECAUSE OF THE SPICES, I'M USING VERY LITTLE SALT.

OK?

AND NOW IT'S ALL MIXED IN TOGETHER, REALLY WELL.

I'M GOING TO ADD THE LENTILS, COOKED LENTILS.

LET ME SHOW YOU WHAT THE COOKED LENTILS LOOK LIKE.

SEE THIS?

THE RED LENTILS TURNED YELLOW, SO I'M GOING TO ADD THAT AND THEN I'M GOING TO ADD SOME TOMATO SAUCE.

SO AS YOU CAN SEE, THE SOUP DOES NOT HAVE ANY BUTTER, CREAM, AND CHEESE.

IT'S ALL NATURAL INGREDIENTS AND TO SPEED UP THE COOKING OF THE CAULIFLOWER, I DID NOT BOIL OR TEAM THE CAULIFLOWER.

I'M COOK BEING THE CAULIFLOWER WITH ALL ITS WONDERFUL NATURAL INGREDIENTS.

THE CHILIS, LET ME TALK ABOUT THE CHILIS.

THE CHILLS ARE SO WONDERFUL AND I HAVE THAI CHILI AND I LIKE TO ADD A TINY BIT OF CHILIS AND WHEN YOU TASTE YOUR SOUP, IF YOUR WANT MORE CHILI, YOU CAN ADD MORE AT THAT TIME.

NOW LET ME ADD ABOUT FOUR CUPS OF HOT WATER.

AND WHEN WE MAKE THIS CAULIFLOWER SOUP, IT'S VERY GOOD DURING WINTERTIME OR, YOU KNOW, IF IT CAN BE SERVED AS AN APPETIZER DURING ANY SEASON.

USING THE SAME RECIPE, YOU CAN ALSO MAKE BEET SOUP, CARROT SOUP AND CHICKEN SOUP, AND THE CAULIFLOWER IS JUST ABOUT TO BOIL AND I'M GOING TO ADD SOME NICE GROUND CARDAMOM.

DO YOU KNOW CARDAMOM IS THE QUEEN OF ALL SPICES?

AND IT SMELLS SO WONDERFUL, EVEN JUST TAKING IT IN MY HAND, AND NOW, THE CAULIFLOWER, IT'S A THIN SOUP, SO IT CAN BE SERVED AS AN APPETIZER.

NOW IT'S BEGINNING TO BOIL AND NOW I'M GOING TO ADD SOME CILANTRO.

SEE THIS SOUP IS MADE WITH JUST LENTIL BASE.

NO SALT, NO CREAM AND NO CHEESE, ALTHOUGH YOU KNOW -- AND JUST LEAVE IT LIKE THAT, AND WHEN THE CAULIFLOWER, A LOT OF TIMES, SEE IT'S BEGINNING TO BOIL NOW, RIGHT?

HAND I DON'T WANT TO COOK THE CAULIFLOWER TOO MUCH.

ACTUALLY, I -- AFTER IT COMES TO A BOIL, I LET IT STAND FOR A WHILE, LOWER THE HEAT, AND I TURN IT OFF AND BY THE TIME I WANT TO SERVE THIS CAULIFLOWER SOUP, THE CAULIFLOWER WILL BE JUST CRISP, TENDER.

THAT'S ALL THERE IS TO IT.

>> NOW WE WILL TAKE SPINACH YOGURT DIP.

SEASONED FRESH BABY SPINACH IN YOGURT MAKES A SAVORY DIP FOR VEGETABLES OR RICE CRACKERS AND THE SPINACH MAKES A DELICIOUS SIDE DISH.

CLEAR >> HERE ARE OUR INGREDIENTS.

I'M GOING TO BE USING ABOUT A TEASPOON OF OIL, I HAVE ONE TEASPOON BLACK MUSTARD SEEDS, HALF A TEASPOON CUMIN SEEDS, ONE TEASPOON GROUND CUMIN, QUARTER TEASPOON SALT.

AND I HAVE SOME FRESH INGREDIENTS.

ABOUT HALF A CUP OF CHOPPED ONION, QUARTER FRESH GREEN CHILL RIDE PEPPER, MINCED, MORE OR LESS TO TASTE, ONE TABLESPOON MINCED GARLIC, OR CHOPPED GARLIC, YOU CAN -- ONE TABLESPOON GRATED FRESH GINGER, SIX OUNCE PACKAGE, ABOUT FOUR CUPS OF BABY SPINACH, CHOPPED, ONE TABLESPOON GRATED FRESH COCONUT.

OR WE CAN USE UNSWEETENED SHREDDED DRY COCONUT AND I HAVE SOME PLAIN, LOW FAT YOGURT.

WE HAVE A SKILLET.

AND I'M GOING TO HEAT THE PAN AND THEN I'M GOING TO ADD THE OIL.

SO WE HAVE THE OIL NUMBER.

THE OIL IS GETTING HOT.

BUT NOT SMOKING.

SO LET ME TRY ADDING SOME DRY BLACK MUSTARD SEEDS.

WE ARE GOING TO USE THE BLACK MUSTARD SEEDS AND SEE HOW IT POPS AND THEN I'M GOING TO USE THE CUMIN SEEDS.

BLACK MUSTARD SEED AND CUMIN TOGETHER GIVES AWESOME, WONDERFUL AROMA AND FLAVOR.

BLACK MUSTARD SEEDS ON ITS OWN, IT DOESN'T HAVE ANY SMELL, BUT WHEN YOU PUT IT IN THE HOT WARM OIL, YOU WILL SEE, YOU CAN SMELL THE WONDERFUL AROMA AND SEE, YOU CAN HEAR THE POPPING SOUND, THAT'S GOOD.

NOW, I'LL ADD THE CHOPPED ONION.

WHEN WE ADD THE CHOPPED ONIONS, IT'S REALLY FINE.

I CAN SMELL THE CUMIN AND WE'LL SAUTEE THIS.

WHEN I'M MAKING A STIR-FRY LIKE THIS, I LIKE TO USE THE FRESH SPINACH.

AND NOW I HAVE COOKED THE ONIONS.

I LIKE THE ONIONS TO BE A LITTLE BIT MORE CRISPIER, OK?

SO I'M JUST GOING TO ADD THE SPINACH.

ALTHOUGH I SAID FOUR CUPS, YOU KNOW WHAT?

I THINK I GOT THE SPINACH THAT SAID LIKE 8-OUNCE OR SOMETHING LIKE THAT.

SO I'M JUST GOING -- I DO NOT LIKE TO WASTE THE SPINACH, SO I'M GOING TO USE ALMOST ALL THAT CAME IN THE PACKAGE, BECAUSE THE SPICES ARE JUST RIGHT.

AND WE HAVE THE PAN BIG ENOUGH TO HOLD MORE SPINACH.

I'M GOING TO PUT ALL THE SPINACH HERE.

EVERYBODY LOVES SPINACH.

AND YOU KNOW, WHEN YOU COOK THE FRESH SPINACH, IT GETS WILTED DOWN AND WATCH, IT REALLY BECOMES -- THE QUANTITY IS SMALLER AND NOW I WILL ADD THE GROUND CUMIN.

GROUND CUMIN IS A DIGESTIVE SPIRES.

WHEN YOU ADD CUMIN, IT'S REALLY A GREAT SALT SUBSTITUTE.

YOU DO NOT NEED TO ADD MORE SALT.

SO THAT'S WHY I HAVE LIKE A QUARTER TEASPOON SALT HERE, AND SEE HOW QUICKLY IT GOT WILTED, AND AT THIS STAGE, WHAT YOU CAN DO IS, I DON'T WANT TO COOK THIS TOO MUCH, I'M GOING TO ADD SOME FRESH GRATED COCONUT.

OK?

AND IF YOU COULDN'T FIND THE FRESH GRATED COCONUT, YOU CAN ALWAYS USE THE UNSWEETENED SHREDDED COCONUT THAT IS AVAILABLE IN NATURAL FOOD STORES.

SO THE COCONUT AND SPINACH TOGETHER MAKES A GREAT DISH.

AT THIS STAGE, YOU CAN JUST HAVE THE COCONUT LIKE -- I MEAN, THE SPINACH WITH COCONUT AS A SIDE DISH.

I'M GOING TO ADD MY CHILI, I'M GOING TO ADD THE GINGER, I'M GOING TO ADD THE GARLIC.

IT'S MINCED, SO THAT'S HOCK.

I'M -- SO THAT'S OK.

I'M GOING TO COOK ALL OF THIS TOGETHER AND WE ARE GOING TO LEAVE IT LIKE THIS.

AT THIS STAGE, YOU CAN JUST TAKE IT AND SERVE IT AS A SIDE DISH.

SO NOW WE HAVE THE WONDERFUL SPINACH, I DON'T WANT TO COOK TOO MUCH, I'M GOING TO TURN IT OFF.

NOW, WHEN IT'S KIND OF COOL, WHAT I'M GOING TO DO IS, THIS IS PLAIN YOGURT.

YOGURT IS VERY GOOD FOR YOU, AND YOU KNOW, I'M JUST GOING TO WHISK IT HERE, AND DO YOU KNOW EVERY SOUTH INDIAN MEAL ENDS WITH A YOGURT RICE AND YOGURT IS WONDERFUL.

YOU TAKE THE PLAIN YOGURT, YOU TAKE THE -- COOK THE JASMINE RICE, MIX THE RICE WITH THE YOGURT AND YOU PUT SOME LITTLE BIT OF SALT, CHILI, AND GINGER TOGETHER AND MAKE A YOGURT RICE.

IT'S SO GOOD.

NOW, I'M GOING TO TAKE THIS YOGURT AND I'M GOING TO TAKE THIS SPINACH HERE.

I WANT IT TO COOL AND NOW I'M GOING TO JUST ADD THE SPINACH TO THIS, AND YOU HAVE THE SPINACH DISH.

OK.

I'M JUST GOING TO LEAVE IT HERE.

AND HOOK -- LOOK AT THIS.

ISN'T THIS GORGEOUS?

AND YOU CAN TAKE THIS AND PUT IT AS A DIP WITH CHIPS.

IF YOU DON'T WANT TO USE IT AS A DIP, JUST MAKE YOURSELF YOUR BIG CHICKEN OR FISH OR WHATEVER YOU'RE HAVING AND HAVE THIS AS A SIDE DISH.

AND ALL THE DIGESTIVE SPICES LIKE CUMIN AND GROUND CUMIN ARE REALLY GOOD AND THERE YOU HAVE IT.

>> I HOPE I INSPIRED YOU TO COOK SUPER NUTRITIOUS DISHES WITH FRESH VEGETABLES ENHANCED WITH SPICES AND LEGUMES THAT WILL HELP YOU CUT DOWN ON SALT AND FAT.

COOKING IS LOVE.

SO LONG FOR NOW.

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

"VANAKAM."

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

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