greetings our malhomme no and our team today his joy of cooking today we will jointly cook Americans favorite foods taters and chicken today we are experiencing the joy of cooking we will transform humble ordinary potatoes in the extraordinary potato masala and turn that into potato cutlets we will also prepare a cilantro chutney and chicken tikka kebabs let us explore and enjoy cooking shall we now I'm going to prepare potato masala here are our ingredients I'll be using about 1 tbsp oil spices wise I have half a TSP ground turmeric 1/2 a teaspoon black mustard seeds 1/2 a teaspoon cumin seeds 1/2 a teaspoon cayenne pepper about quarter teaspoon salt and I have two medium russet potatoes that's boiled peeled and coarsely chopped I have half a half a cup of chopped onion quarter cup of chopped tomato and about 1/2 green chili pepper chopped 1/2 a tbsp grated ginger and quarter cup of fresh cilantro you can use the Idaho potato or the russet potatoes it really maintains its texture so I just cut these potatoes and everyone knows how to boil the potato we just boil the potato in the water with a little turmeric in it that's why you see a little bit of yellow color there and of course I also used ginger when I'm using the ginger if it looks smooth and I just take my shredder and I just shred it with the skin because skin also have a lot of nutrients in it and in regard to the chili these are called Thai chilies they are very very hot and that's why I did not use the whole chili I just took about couple of pieces of chilies here and I have the pan and I'm going to be using about a tablespoon of oil and the oil should be hot but not smoking and so I'm going to drop there it's very good see how the mustard seeds are topping I'm going to put the cumin and mustard seeds and cumin together it's a great combination tumeric as we all know is an amazing spice when you get into Indian cooking it's very easy to use turmeric on a daily basis and now I'm going to lower the heat and I'm going to add the coarsely chopped russet potatoes I do not want to mash it it is really it's just like the mashed potatoes for mashed potatoes of course you will be mashing the potatoes so creamy but for this particular dish I like to use the potatoes coarsely chopped so it looks very appealing when you put it on the table when you use it with ginger here is the shredded ginger and I have the Cayenne okay I'm going to use the cayenne and then I'm going to use the salt and now I'm going to mix everything together and we still have the chili and I'm gonna mix it and you know when when you're eating samosas this is the kind of potatoes they put it into the shell to make the samosa are in South India in in the breakfast item we have dosas and when we make those as there is something called masala dosa that is a signature breakfast item of South India and they make that those are they fill in with the potatoes and this is the potato they fill it up with and it's there are so many different ways of using this potato masala see what all we have here we have yellow red green and flavor-wise do we have chillies and ginger which will spark your senses and so look at this and it's so easy to make see how quickly I made this potato and there there you have it that's all there is to it and it's a variation from your mashed potatoes we made the potato masala now I'm going to show you how to turn this potato masala into potato cutlets we've just finished potato masala seek out dry kisses and when you're cooking if your potato was kind of soft and a little bit fluid like what you can do is you can add like about 1 or 2 teaspoons of breadcrumbs and if you're gluten free you can add the gluten-free bread crumbs like 1 teaspoon at a time and work with your hands and see whether it's nice and binding if not add a little bit more breadcrumbs and also what I did was after making the potato masala I put this in the refrigerator for about half hour that also helps to bind and to make the cutlets are the patties and we did not put carrots when I was making the potato masala but it's kind of a fun way to add colors to the dish so I'm going to add some shredded carrots here to the potato masala that we made and then I know I added cilantro but that is kind of cooked and it is wilted a little bit so in order to perk up this dish I'm adding a little bit more cilantro and yeah you know we we work with our hands like this see how hard it is it's not soft and what I have here is I did make the cutlet and I have it I have it ready I'll show you how I made this into cutlet okay so I have a nonstick skillet and I'm going to add some oil I do not like anything deep-fried I like to fancy it with light oil so I'm going to put potato patties in here are cutlets and I'm going to brown them up you can make it as big as you want or as small as you want if if you're going to serve this as an appetizer this is a perfect size so see how it's browning I'm going to cheat this up and it's very easy and this is the potato that goes into samosas masala dosa aloo tikki Allah ticking is you would see that it is potatoes with chana dal and it's deep-fried see how very little oil I'm using and still it's nicely being browned so I'm going to do that and it's a great appetizer this is really amazing and we made the potato cutlets here but if you want you know what I did was I put the shredded carrots after I made the potato masala if you like you can also put the petite green peas in here so you have the potatoes the carrots and the peas and the cilantro even the kids would love this after school it's a great snack for the kids and because we have tons of vegetables and it's just browning lightly and see how beautiful that is cutlets are very very popular in India so there I'll see how quickly it's cooked and let me show you while this is browning let me quickly show you how we can also make it into a cutlet this these are pre-made small cutlets are a big one however you like it okay that's all I did there if you want a big one like a veggie burger to go with your meal you can also make a big one and this I'm making it with the potato and carrots and all that you know there is a tuna masala when you make a tuna masala you can make it like a crab cake just like this and it is really very good and it is kid-friendly dish and the kids really love it and then just fan fan fry it like this with a very little oil that's it you can make it as big as you want or you can make as small as you want so there is the potato cutlet now we will make chicken tikka kebabs very quick and easy dish to prepare here are our ingredients I have about 4 boneless skinless chicken breast that is patted dry and it cut into small cubes and for marinade I have half a TSP cayenne pepper quantity spoon ground cardamom half a teaspoon curry powder quarter teaspoon salt and 1 tablespoon fresh lemon juice 1/2 a tablespoon grated fresh ginger and half a tablespoon minced garlic and I have about 2 tablespoons of plain yogurt we will also need 8 wooden skewers soaked in water for 30 minutes first I will show you how I am going to do the marinade and I'm going to put 1 by 1 into this bowl cardamom curry powder it's it's really good Cayenne salt minced ginger garlic and the lemon juice so let me quickly mix this up together and when you don't have time to cook this is such an easy recipe to do the kids would love it and so it's just a matter of assembling those ingredients and adding some yogurt and all of these spices are digestive spices and it adds such freshness to the an aroma and flavor to the chicken so I'm having it right here like that I'm going to mix it up that looks really good now and I'm going to take the chicken and I'm going to maybe I'll put my wrist here and try to get the marinate like that and the marinade should be just like a glaze not too much yogurt so it'll be really good and if you think you do not have time for cooking this is so easy just go to the grocery store and get the chicken breast and you know all the stores have the curry powder and the ginger garlic and the yogurt and that's all you need and you mix it up really well and you marinate it for about half hour if you like and there you go so we marinate the chicken right here and I'm going to put it in the refrigerator and after 30 minutes we will put it in this q''-word and will broil it here we have the chicken that have been marinated and I've been staying in the fridge for a long time now we have the wooden skewers that has been soaked in water for 30 minutes so I'm just going to take the chicken and I'm going to skewer them I want to give you enough space so there is chicken will be cooked all around very nicely and if you want a quick dinner this is it very quick and very easy to do so hmm the spices all smells so good and that the ginger and the yogurt it's so amazing it's really good if you if you don't have time to do those keywords you can always put it in the broiler pan and just spread them and broil it that's fine I'm taking it to the broiler oh oh look at that it's perfectly done looks good this can be all the things that we made today can be served as an appetizer or as a meal with the fresh salad there you have it 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 the great tomatoes and half my broccoli and the cauliflower cabbage brussel sprouts all the cruciferous vegetables in one place do you want to eat healthy and feel great then you must cook with these cruciferous vegetables for instance we have the brussel sprouts cured we want 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 Brussels sprout then we have the cabbage cabbage comes in so many varieties of shapes and size and colors the most commonly used cabbages are the green and the red the green the leaves are tougher outside we remove the tough leaves that is outside and then we wash it shop 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 saute it and then put it in 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 with the 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 the lentils are tomatoes honey and cauliflower rice there is unlimited possibilities with this beautiful flower and then we have the broccoli broccoli is very high in nutrient and when we pick we want to make sure it's dark green in color and we the stem of the broccoli is supposed to be very nutritious and that 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 all these cruciferous vegetables all in one place look at this 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 this home we take off where we wrap the Sun in the paper towel and leave it in a 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 the variety of peppers there is a compound called capsaicin the capsaicin compound is found in the membranes and seeds of the Chili's are 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 varieties of the beautiful colors we have hard banana peppers we have the yellow bell pepper and a ham and we have the hot banana peppers and poblano red gypsy and if I'm buying I would buy the hot jalapeno peppers look at the beautiful colors you take this comb remove the stem and store it in the refrigerator or you can also freeze it to use it during wintertime now I will prepare my favorite cilantro chutney here are our ingredients we have 2 cups coarsely chopped fresh cilantro about half a cup of plain yogurt 6 whole almonds a quarter cup chopped onion 1 tablespoon lovely chopped ginger 1 green chili quarter cup of unsweetened shredded dried coconut about quarter teaspoon of salt and half a teaspoon of lemon juice so the cilantro chutney is very easy to prepare okay so what I'm going to do is very quick and easy I'm going to put all the roughly chopped ginger first and then I'm going to put the almond I want all of them in the bottom of the blade so it will quickly grind everything and then I'm going to put the onion and then I'm going to put the coconut and let me put this cilantro mmm it smells so good even before you start making the chutney it just awesome snap and then I'm going to put the salt the lemon juice and the chili this is attack chili it's very hot but one with the yogurt and coconut should be okay and if you think that like chili is very hot you can of course just use half a chili and here is plain yogurt hopefully okay I'm going to let this cook I'm going to mix it up here let's see how this goes we're gonna use this food and kind of work it out I thought I had some water but that's okay we'll try to do it this way here guide some water sometimes it gets stuck the almonds in the bottom so let's see if this world do the trick that's it it's done mmm it smells really good a ginger and cilantro and the Chili's it's really great there we go today we prepared several delightful dishes that can be served as appetizers are as side dishes to any meal let the wonderful aromas emanating from your kitchen warm the hearts and souls of your loved ones I hope you are inspired to cook with joy and confidence so long for now until next time with 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 ala Malu log on to mptv.org or find us on facebook at healthful indian flavors with ala Mahlon you