Healthful Indian Flavors with Alamelu Latest Episode

Healthful Indian Flavors with Alamelu - Program #210

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Episode Description

[Original Airdate: March 16, 2012]

On this week's episode of on "Healthful Indian flavors with Alamelu", Alamelu will prepare a mouthwatering Shrimp in Eggplant Sauce, along with a versatile Potato Masala enhanced with onions, tomatoes, and cilantro, she will also blend yogurt with spinach to create a refreshing Seasoned Spinach in Yogurt salad.

Show Recipes: Shrimp in Eggplant Sauce; Potato Masala; Seasoned Fresh Spinach in Yogurt.


Guest Info

Segment #1
Shrimp in Eggplant Sauce



Segment #2
Potato Masala



Segment #3
Seasoned Fresh Spinach in Yogurt



Recipes

Shrimp in Eggplant Sauce

Ingredients

  • 2 Tbsp. canola oil
  • 2 to 4 curry leaves (optional)
  • 1 tsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 3 cups eggplant, cut into small chunks
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cayenne powder (more, if desired)
  • 1 tsp. cumin powder
  • 1 cup tomato sauce
  • 1/4 tsp. tamarind paste
  • 1/2 tsp. salt
  • 1/2 pound fresh shrimp (shelled and deveined)

Directions

  1. Heat 2 tablespoons of oil in a saucepan over medium heat. When oil is hot, but not smoking, add curry leaves, cumin seeds, and fenugreek.
  2. Immediately add onion and tomato and cook for a few minutes. Add eggplant to saucepan and allow to cook with the seasonings for a few minutes.
  3. Add turmeric powder, cayenne powder, and cumin powder. Stir and add tomato sauce, tamarind paste, salt, and 1 cup of warm water. Let eggplant slow cook over low heat, covered, until eggplant is soft and the sauce has thickened.
  4. When the eggplant is cooked and the above mixture begins to thicken, add the shrimp. Cook for about 5 minutes. If the sauce is too thick, add an additional 1/2-1 cup of warm water and let it simmer for a few additional minutes.

Potato Masala

Ingredients

  • 2 medium to large potatoes, boiled & peeled
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. salt
  • 2 Tbsp. canola oil
  • 1/4 tsp. asafoetida
  • 3 to 4 curry leaves (optional)
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1 cup chopped onion
  • 1/2 cup chopped tomato
  • 1 green chili, chopped
  • 1 Tbsp. minced fresh ginger root
  • 1/4 tsp. cayenne powder (more, if desired)
  • 1/4 cup minced fresh cilantro

Directions

  1. Cook potatoes with sufficient water to cover in a covered kettle over medium heat with 1/4 tsp. turmeric and 1/4 tsp. salt for approximately 20 minutes or until potatoes become soft. Drain water from cooked potatoes. Peel and coarsely chop potatoes. Set aside.
  2. In a skillet, heat oil over medium heat. When oil is hot, but not smoking, add asafoetida and curry leaves. Immediately add mustard seeds and urad dal. Fry, covered, until mustard seeds burst (listen for popping sound) and urad dal is golden.
  3. Add onion, tomato, green chili, and ginger. Stir-fry for 1 minute. Add the remaining 1/4 tsp. of turmeric powder, 1/4 tsp. salt, and cayenne powder. Stir well.
  4. Add potatoes and stir gently as you blend them with ingredients in skillet. Cover and cook over medium heat for 2 to 3 minutes, so flavors will blend well. Add cilantro and mix well.

Seasoned Fresh Spinach in Yogurt

Ingredients

  • 1 tsp. canola oil
  • 1 tsp. cumin seeds
  • 1/2 cup chopped onion
  • 1/2 chopped green chili
  • 1 Tbsp. minced garlic
  • 5oz.Fresh Baby Spinach
  • 1 tsp. cumin powder
  • 1/4 tsp. salt
  • 1 cup nonfat plain yogurt

Directions

  1. In a skillet or wok, heat oil over medium heat. When oil is hot, but not smoking, add cumin seeds and stir until it becomes light brown.
  2. Add onions, chili, and garlic. Stir-fry for a minute or two.
  3. Add chopped spinach and mix well with seasonings.
  4. Add cumin powder and salt. Cook spinach until it is slightly wilted.
  5. Transfer the spinach dish to a bowl. Let it cool.
  6. Add non-fat plain yogurt to the spinach and mix well.
  7. Leave it in the refrigerator until it is ready to be served.