Healthful Indian Flavors with Alamelu Latest Episode

Healthful Indian Flavors with Alamelu - Program #101

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Episode Description

Culinary instructor and author Alamelu Vairavan prepares delicious dish of Lemon Rice, transforms eggplant into a simple, irresistible dish of Eggplant Masala, and shows how to select the proper rice for rice dishes.


Guest Info

Segment #1
Lemon Rice with Peanuts



Segment #2
Eggplant Masala



Segment #3
Lima Beans Poriyal



Recipes

Lemon Rice with Peanuts

Ingredients

  • 1 cup basmati rice
  • 1/4 cup dry yellow split peas
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons canola oil
  • 1 dried red chili pepper
  • 1/2 teaspoon asafoetida powder
  • 2 to 4 curry leaves (optional)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chutney powder
  • 1 teaspoon minced ginger
  • 1 tablespoons dry roasted unsalted peanuts
  • 2 tablespoons minced fresh coriander leaves

Directions

  1. Cook rice in 2 cups of water and set aside. Cool rice about 1 hour, so grains do not stick together.
  2. Soak split peas in 1/2 cup hot water for about 20 minutes. Drain water and set aside.
  3. Combine lemon juice, salt, and turmeric powder; set aside.
  4. Heat oil in a skillet or wok over medium heat. When oil is hot, but not smoking, add red chili pepper, asafoetida powder, and curry leaves. Immediately stir in mustard seeds and urad dal. Cover and heat until mustard seeds burst (listen for popping sound) and urad dal is golden.
  5. Immediately stir in soaked split peas. Cook,uncovered, for 2 to 3 minutes, reducing heat until the mixture starts to bubble.
  6. Immediately stir in lemon juice mixture and chutney powder. Simmer 2 to 4 minutes, reducing heat if mixture starts to boil.
  7. Reduce heat to low. Add cooked rice and stir the rice gently into lemon juice mixture.
  8. Stir and serve rice garnished with peanuts and coriander.

*** Serves 4.


Eggplant Masala

Ingredients

  • 3 tablespoons oil
  • 1/4 teaspoon asafoetida powder
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal
  • 1/2 cup onion, cut in small lengthwise pieces
  • 1/2 cup coarsely chopped tomato
  • 3 cloves garlic, quartered
  • 1/2 teaspoon turmeric powder
  • 3 cups eggplant, cut in small oblong pieces
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon cumin powder
  • 1 cup tomato sauce
  • 1/2 teaspoon salt
  • 2 teaspoons unsweetened powdered coconut

Directions

  1. Heat oil in a cast-iron skillet over medium heat with asafoetida powder and curry leaves. When oil is hot, but not smoking, stir in mustard seeds and urad dal. Cover and fry until mustard seeds burst (listen for popping sound) and urad dal is golden.
  2. Add onion, tomato, and garlic. Add turmeric powder. Stir-fry for 2 minutes.
  3. Add eggplant and stir well. Cover and cook over low medium heat for 2 to 3 minutes.
  4. Add cayenne, and cumin powder. Add tomato sauce, salt, and 4 tablespoons of water and stir well. Continue to cook, covered, over medium-low heat for 12 to 15 minutes or until eggplant becomes tender and sauce is thick. Stir often.
  5. Add coconut powder. Stir briefly for a few minutes.

*** Serves 4


Lima Beans Poriyal

Ingredients

  • 1 package (10 to 16 ounces) frozen baby lima beans
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 tablespoons oil
  • 2 to 4 curry leaves (optional)
  • 1 whole dried red chilli pepper
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chutney powder
  • 1 tablespoon unsweetened powdered coconut

Directions

  1. Bring 1 cup of water to boil. Add frozen lima beans with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Reduce heat and cook gently until tender, 10 to 12 minutes. You may also cook lima beans in microwave according to package directions.
  2. Place oil in a skillet over medium heat. When oil is hot, but not smoking, stir in curry leaves, red chili pepper, mustard seeds, and urad dal. Cover and fry until mustard seeds pop and urad dal is golden brown.
  3. Add drained lima beans and remaining 1/2 teaspoon turmeric powder and mix well. Blend over medium heat.
  4. Add remaining 1/2 teaspoon salt and chutney powder and stir. Add coconut powder and blend the seasonings well with lima beans.