Steve Makris is back with Tech Talk. This week he’s talking about the new Samsung Galaxy S5 smartphone and accompanying smart watch gear.
CADET PROGRAM – The mission of the Cadet Program is to contribute to the development and preparation of youth for the transition into adulthood, enabling them to meet the challenges of modern society, through a dynamic, community-based program. Kevin speaks with Lieutenant Mark Bromley, Flight Sergeant Bhatt and Flight Corporal Hobden to learn more about the program.
COOKING SEGMENT – Chef Vinod Lohtia stops by the Morning News for Sunday’s cooking segment.
Dhaniya Murgh / coriander chicken / cilantro chicken
Serves-4-6
Ingredients:
1 ½ lbs. chicken, cut into pieces, skinned
10 oz. cashew nuts
1 cup onion, chopped
1cup yogurt
1 ¼ cup fresh cilantro leaves, chopped
4-6 or to taste green chilies, seeded, slit
2 tbsp garlic paste
3tbsp ginger paste
1tbsp cilantro stems paste
½ cup whipping cream
4-6 ea cardamom green
3ea bay leaves
To taste salt
½ cup grape seed oil
1tsp cardamom powder
2-3 tbsp ghee
1 cup chicken stock
Method:
· Boil the chicken in water with bay leave, whole cardamoms, and pinch of salt till is done. Keep the stock for further use.
· Soak the cashew nuts in boiling water and make to paste
· Heat the oil in a pan over medium to high heat. Add onions, sauté, and add ginger / garlic paste and cilantro stems paste, sauté till light brown.
· Add cashew nut paste and cook for 1-2 minutes.
· Add yogurt and chicken stock. Bring it boil and let simmer for 2 minutes.
· Add the cooked chicken and stir well
· Add salt to taste, cardamom powder till the gravy thickened
· Add cream bring it to boil, and then add chopped cilantro and slit chilies.
· Stir in ghee.
· To serve drizzle with some cream and chopped cilantro.
Tomato Peas Rice
Serves: 4-6
Ingredients:
2 cups cooked rice (1-cup basmati rice- uncooked)
3 cups tomatoes, blanched, skinned, puréed and reduced
1cup onion, chopped
1tsp garlic paste
1tsp ginger paste
¼ cup green peas
3ea cloves
1 inch cinnamon stick
1 bay leaf
2-3 green chilies, seeded, slit lengthwise
2tbsp grape seed oil/ ghee
To taste salt
2tbsp cilantro chopped
Method:
In a pot heat up ghee / oil over medium to high heat.
Add the cloves, cinnamon sticks and bay leaf and sauté for a minute
Add green chilies and sauté till turn white
Add onions and sauté till changes little color
Add ginger / garlic paste and sauté for minute
Add the green peas and sauté for 2-3 minutes
Now add reduced tomato pureed and stirred
Finally add cooked rice and salt and mix well.
Garnish with chopped cilantro and serve.
FILM PREMIERE – A new film, premiering Sunday, takes an in-depth look at the lives of modern women. ‘The Motherload’ focuses on working mothers and the current issues, challenges and triumphs they face. Shannon sits down with Nicola Doherty and Narissa Singh to learn more.
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