Cooking with Sunanda, Omi & Prema Saturday, March 5, 2016: 1-4 p.m.

Program 1:00 p.m. - 2:30 p.m.: Cooking Demo 2:30 p.m. – 4:00 p.m.: Eat & Chat

Channa Dry Covered Peas (Prema) 1 cup dry whole pea  soak overnight drain  cook in pressure cooker with salt and turmeric  Remove drain In Skillet take one tablespoon oil (Vege Oil) Burst mustard seed stir in Channa Flavor with fresh/grated coconut/green chilies and curry leaves  Serve as tea snack or side dish on food plate as protein 

Lentil Soup (Omi) Wash lentils thoroughly and allow to soak overnight in a bowl of fresh water. If lentils are not soaked, transfer them into a saucepan, cover with fresh water and bring to the boil for 1 hour). The following day, drain well, transfer into a saucepan with fresh water and bring to the boil for a while or until the water starts to boiling up. Then, discard most of the water, replenish with fresh one and bring back to the boil. Repeat this procedure a couple of times. Then, add fresh water, the rice, carrot and celery and bring back to the boil. Add the lemon and season to taste with salt and pepper. Thin out the soup with water according to taste. Serve the soup hot, drizzled with some olive oil (optional). Lentil soup is often served with black olives.

Pongal (A Healthy Breakfast Dish in India - Sunanda) Procedure In a pressure / rice cooker add 9 cups of water (6 times of rice+daal) Add turmeric, salt, cumin seeds, cashews, pepper corn, moong daal and rice, green chili, butter and cook this till rice and daal is cooked smooth. Heat butter in a pan add ginger chopped, curry leaves, saute it and add mashed rice, mix this well. You can serve this with coconut chutney.   Ingredient Name Quantity Unit Turmeric 1/2 tsp ginger 1 Tsp chopped Pepper corn  5-6 Or to taste Curry leaves  2 Springs Cashew nuts  10 Grams Green chilly  1 To taste Cumin seeds  1/4 Teaspoons Salt  0 To Taste Vegan Butter Tablespoons Moong daal Cup Rice

Thai Vegan Dessert – with sticky rice & mango: Sunanda) Ingredient Name Quantity Unit Sticky Rice(Thai sweet rice) 1 Cup Salt pinch   Brown sugar  2 Tsp Coconut Milk  1 Can Sugar 1/4 Vanilla  1/4 Corn Starch Mango 1. Soak rice in 1 cup of water for 20 min 2. Add another cup of water, brown sugar and ¼ cup coconut milk to the rice. 3. Bring to gentle boil, then turn the heat down to low. Simmer for 20 min or until the rice absorbs the liquid. 4. In a saucepan add remaining coconut milk, vanilla and sugar, then bring it to boil. 5. Mix starch in couple of tsp of water and add to the boiling milk 6. Mix well and turn off the flame. Serve sticky rice with coconut milk and Mango.