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Videos for February 28, 2011

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Bill Self weekly press conference, Feb. 28, 2011, pt. 4

Kansas head coach Bill Self said Elijah Johnson will be the first guard off the bench on senior night at his weekly press conference Monday, Feb. 28, 2011 at Allen Fieldhouse. Self said Johnson would be the starting point guard if KU were to play an NCAA tournament game tomorrow.

Published on February 28, 2011

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Bill Self weekly press conference, Feb. 28, 2011, pt. 3

Kansas head coach Bill Self would not address any rumors surrounding guard Tyshawn Taylor's suspension at his weekly press conference Monday, Feb. 28, 2011 at Allen Fieldhouse. Self also stressed the importance of being Big 12 champions and said Kansas fans may take those championships for granted.

Published on February 28, 2011

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Bill Self weekly press conference, Feb. 28, 2011, pt. 2

Kansas head coach Bill Self discussed senior Tyrel Reed's strong character and the Jayhawks being tied with Texas at the top of the Big 12 standings at his weekly press conference Monday, Feb. 28, 2011 at Allen Fieldhouse.

Published on February 28, 2011

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Bill Self weekly press conference, Feb. 28, 2011, pt. 1

Kansas head coach Bill Self discussed Wednesday's senior night and his senior players Tyrel Reed, Brady Morningstar and Mario Little at his weekly press conference Monday, Feb. 28, 2011 at Allen Fieldhouse.

Published on February 28, 2011

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Farmhouse fire south of Clinton Lake

Multiple emergency crews responded to a fire in two-story farmhouse south of Clinton Lake near the intersection of East 550 and North 900 roads on Monday, Feb. 28, 2011.

Published on February 28, 2011

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City commission candidate Bob Schumm answers three questions

City commission candidate Bob Schumm answers three questions.

Published on February 28, 2011

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Potato curry with Ranu Pal

1 pound small round potatoes: Boil until almost cooked, then peel off skins; coat with thin layer of turmeric • vegetable oil (for frying): heat oil in large skillet, brown potatoes, remove from pan • 1 white onion, chopped; 1 head garlic, chopped; 1 inch of fresh ginger: combine in blender, set aside • 2-3 green chilies, chopped: put in oil along with onion mixture • 1/2 - 1 tomato, chopped: add to mixture, cook until most moisture is gone and left with thick paste • add potatoes to mixture • add water to pan until halfway or 3/4 up potatoes • salt and sugar: season to taste, add turmeric to season as well • cover and cook until reduced down to thick sauce • 1/8 - 1/4 cup yogurt: add near end of cooking

Published on February 28, 2011

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Cauliflower and potato curry with Ranu and Dhananjay Pal

1 head cauliflower, stems cut off and cut into chunks: put into deep skillet in hot vegetable oil • 3-4 potatoes cut into chunks: add to skillet • cumin seeds: add to skillet • 2-3 green chilies, chopped: add to skillet • fresh ginger, grated: grate into skillet • salt to taste • turmeric, cumin, coriander: flavor to taste • add water to mostly cover cauliflower • 1/8 - 1/4 cup brown sugar: add to taste • cover and cook to reduce water • curry leaves (bay leaves or parsley can be substituted): add while reducing • can leave as much or little liquid as wanted

Published on February 28, 2011

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Chicken Biryani with Ranu Pal

Stir fry chicken strips: coat with 1/4 cup yogurt and turmeric to taste, marinate for an hour up to overnight • basmati rice: prepare regularly, set aside • 1 white onion, chopped, 1 head garlic, chopped, 1 inch of fresh ginger: combine and blend • vegetable oil (for frying): get hot in deep skillet • 1 cinnamon stick, broken into pieces, cloves: add to oil • 1/2 onion, chopped, black pepper kernels, bay leaves: add to oil until bay leaves browned • add chicken mixture into pan • salt and sugar: season to taste • add onion mixture to pan • add 2-3 green chilies, chopped and 1/2 tomato, chopped to pan • add biryani spice mix to taste, usually not the whole package) • cook until reduced • add butter cut up into bottom of pan • layer biryani, rice, biryani, rice • top with cut up butter • cover tightly with aluminum foil • bake at 350° for 40 minutes to an hour • while in oven, mix about 1/2 cup milk with some saffron • pour over biryani when finished • top with sliced red onions

Published on February 28, 2011