we have some coriander seeds here okay
and that's the full scene yes I type do
as much as fresh ingredients than the
you know powders okay like how much you
love you can put it some ginger into it
you can add some ginger into it
beautiful I'm chilly Magic Bullet
container - I have a magic bullet I can
totally do this do it okay and then some
coconut coconut is very festive coconut
is very divine ting any temple any
prayers any fees coconuts use can be
used in curries you can see coconut as
Murphy's you can use coconut in
different ways and Sonia I'm noticing
you're not measuring anything here I
that's a way you need to come from your
heart I have put in the recipe the
measurement so that people can use that
but I try to just go that way because
that's that's the easier way to do it
how much spice you want you can keep
adding it into it you can I make that
that's a way we do it okay and then a
little bit of coconut milk into it okay
oh yeah milk or coconut cream there is
it gonna look this smells so good y'all
I mean the flavors the garlic that cumin
I mean everything it's okay
have some product ready here okay and
then what we do is we'll take some
onions will slice them slice them fine
oh my gosh and then we'll take this
shrimp onions some champagne uh-huh very
easy very easy and using very large
shrimp here yes I mean in Cuddy's if you
do is smaller it's fine well I'm just
speaking a little bigger one so that it
can look nicely just just just mix it
you don't have to do anything into it so
you're mixing this together that's where
you actually put it in yes before you're
putting into the pan you're just kind of
marinating I'm not marrying much
advanced just right now and there's
something very special we'll just call a
kokum it's a kind of fruit and it's it's
a tangi thing I soaked them in water
they use a little bit of water of that
cochem thing here and mix this together
and the my pan is hot here okay add
everything into the pan it smell like a
tamarind
but very mild yeah this blended sauce
that's the sauce yes okay you just blend
it and just add it together here wow
that looks so good that easy this
particular recipe is give it a stir okay
and now that's gonna simmer of course
yes covenant great you're keeping it on
high for him it's it it'll take its time
we'll get cooked part time let's it's a
Diwali time Diwali is a festival of
colors so you you see these small deers
every house will light these deers it
was a dark night and when Lord Rama was
coming back home there was no moon it's
a mama's here so they have to light so
they lit the lamps all over I owed her
to welcome him and that's why it's
called the festival of lights and so you
would put the tea lights or something
like that in houses outside backyard
everywhere you see and these are these
are desserts right Sunil without sweet
there's no festival
so there are different kind of sweets
and it's just going over you know if I
start with that the first one is called
dota which is made with wheat it's
basically crushed wheat and that's a
sweet made of the crushed wheat and then
the second one is a para was just made
with condensed milk then third one is
again a melodies but made the curdled
milk you make a cheese out of it into it
and then you have a dumpling of
condensed milk which is soaked in a rose
flavored sugar syrup these look like
works of art don't they I mean they
certainly do I want to let viewers at
home know a little bit about your
background you have a new restaurant
opening soon yes yes upper curry up a
curtain area and but you've been you
have more than 25 years in the
restaurant yes ma'am it is is and we've
enjoy cooking as much as we love to
serve people and today were I'm showing
also is this dishes from the western
side then you have this as curry which
they serve the north side of India then
we have a raw plantain UNEP Oriole which
they serve in the southern side of India
so it's a festival where things have
been picked up from every air and here
our curry is getting ready all right
time to plate the finished product yes
time to plate the finished product so
what we what we do is we'll take some
rice and is that what kind of rice is it
past my dear eyes steamed basmati rice
we poured this to be in bus with the
rice here it really makes a difference
to that basmati rice coz the texture is
totally different than like a white
sticky rice yes it's it's it's not
sticky the longer grains right and taste
a little more sweeter than Neal and I
have the products ready here all right
go ahead and serve it up and while he's
doing that a reminder that if you want
to learn more about chef Sunil and his
brand new restaurant that will be
opening you can visit this scene on
Houston life section on our website and
look at that beautiful dish as it comes
together that is great and the
restaurants opening at the end of the
month there that looks fantastic chef
thank you so much for coming in
delicious we do appreciate it happy
Diwali Oh is he
so good till all right