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

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

3. 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 

4. 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.

5. 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

6. 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.