Healthful Indian Flavors with Alamelu

HEALTHFUL INDIAN FLAVORS WITH ALAMELU is hosted by Milwaukee area resident, culinary educator, and three-time cookbook co-author Alamelu Vairavan. A native of the Chettinad region of South India, Alamelu has lived most of her adult life in the United States. Over the years, she developed a deep interest in promoting the use of spices, legumes, and Indian cooking techniques into healthy food preparation that would appeal to Americans. She has been teaching for over 20 years about the health benefits of spices turmeric, cumin, ginger, fenugreek seeds, asafoetida, coconut power, urad dal, cardamom, curry powder, and other ingredients in her recipes including, broccoli, legumes, beans, rice, and Brussels sprouts.

Fri, May 8	9:00 A.M.	Power of the Plate NH Create (11.4) Alamelu explores the "power of the plate" when she makes chicken in coconut almond sauce, spinach with lentils (which can also be made into spinach and lentil rice), and sweet potatoes with coconut.
Fri, May 8	12:00 P.M.	Power of the Plate NH Create (11.4) Alamelu explores the "power of the plate" when she makes chicken in coconut almond sauce, spinach with lentils (which can also be made into spinach and lentil rice), and sweet potatoes with coconut.
Fri, May 8	4:00 P.M.	Power of the Plate NH Create (11.4) Alamelu explores the "power of the plate" when she makes chicken in coconut almond sauce, spinach with lentils (which can also be made into spinach and lentil rice), and sweet potatoes with coconut.
Sat, May 9	3:00 A.M.	Power of the Plate NH Create (11.4) Alamelu explores the "power of the plate" when she makes chicken in coconut almond sauce, spinach with lentils (which can also be made into spinach and lentil rice), and sweet potatoes with coconut.
Sun, May 10	1:00 A.M.	Power of the Plate NH Create (11.4) Alamelu explores the "power of the plate" when she makes chicken in coconut almond sauce, spinach with lentils (which can also be made into spinach and lentil rice), and sweet potatoes with coconut.
Fri, May 15	9:00 A.M.	Glorious Vegetables NH Create (11.4) Alamelu celebrates "glorious vegetables" when she prepares vegetable kurma, tomato rice with green onions, and okra masala.
Fri, May 15	12:00 P.M.	Glorious Vegetables NH Create (11.4) Alamelu celebrates "glorious vegetables" when she prepares vegetable kurma, tomato rice with green onions, and okra masala.
Fri, May 15	4:00 P.M.	Glorious Vegetables NH Create (11.4) Alamelu celebrates "glorious vegetables" when she prepares vegetable kurma, tomato rice with green onions, and okra masala.
Sat, May 16	3:00 A.M.	Glorious Vegetables NH Create (11.4) Alamelu celebrates "glorious vegetables" when she prepares vegetable kurma, tomato rice with green onions, and okra masala.
Sun, May 17	1:00 A.M.	Glorious Vegetables NH Create (11.4) Alamelu celebrates "glorious vegetables" when she prepares vegetable kurma, tomato rice with green onions, and okra masala.
Fri, May 22	9:00 A.M.	Joy of Cooking NH Create (11.4) Alamelu shows us the "joy of cooking" when she makes potato masala (which can also be made into potato cutlets), chicken tikka kebabs, and cilantro chutney.
Fri, May 22	12:00 P.M.	Joy of Cooking NH Create (11.4) Alamelu shows us the "joy of cooking" when she makes potato masala (which can also be made into potato cutlets), chicken tikka kebabs, and cilantro chutney.
Fri, May 22	4:00 P.M.	Joy of Cooking NH Create (11.4) Alamelu shows us the "joy of cooking" when she makes potato masala (which can also be made into potato cutlets), chicken tikka kebabs, and cilantro chutney.
Sat, May 23	3:00 A.M.	Joy of Cooking NH Create (11.4) Alamelu shows us the "joy of cooking" when she makes potato masala (which can also be made into potato cutlets), chicken tikka kebabs, and cilantro chutney.
Sun, May 24	1:00 A.M.	Joy of Cooking NH Create (11.4) Alamelu shows us the "joy of cooking" when she makes potato masala (which can also be made into potato cutlets), chicken tikka kebabs, and cilantro chutney.