1. Cooking with Sunanda & I-Li Saturday, May 16, 2015: 1-4 p.m.

2. Program 1:00 p.m. - 2:30 p.m.: Cooking Demo 2:30 p.m. – 3:30 p.m.: Eat & Chat 3:30 p.m. ~ Field Trip at the Indian Grocery Store

3. Mixed Vegetable Khichidi (Sunanda): Healthy & Tasty Whole Food, no oil! Ingredient NameQuantityUnit Raw pea nuts 1/4Cup Whole mung& Red Lentiles 1/2Cup each Rice 1Cup Mixed Veg 3-4Cups Small Onion 1Number tomato 1Cup Mixed leafy vegetables 2Cups coriander leaves 1/2Cup mint 1/2Cup green chilies totaste garlic 2cloves Salt (optional) as per taste To Taste water 2cups Directions Soak rice, lentils, raw peanuts in a bowl for 2-3 hours Wash and cut all the vegetables and keep it aside. Take rice cooker add rice, lentils, peanuts, mixed vegetables, tomato, all green leafy vegetables, coriander leave, mint leaves, green chilies, curry leaves, garlic, salt and water. Turn on the rice cooker let it cook. Remove once the rice cooker button comes to warm and serve this dish with Coriander green Chutney.

4. Dates Laddu ( Sunanda): Indian Sugar free candy Ingredients: 1 cup dates pitted and chopped (khajoor) 1-1/2 cups mixed nuts roasted and roughly chopped (I am using almonds, cashews, and pecans.) 2 tablespoons coco powder 1/2 teaspoon instant coffee Pinch of salt 1/4 teaspoon oil to oil your palms * Soften the chopped dates in microwave for 30 seconds. * Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. * Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky. * Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos. * Dates and nuts ladoos can be stored in air tight container for a month or more. Notes: if you do not have roasted nuts, dry roast them individually for about 3 minutes on medium heat and use your choice of nuts. Directions:

5. Fried Rice Noodle (I-Li) Ingredients 1 package of dry rice noodle, soaked in water about ten minutes before cooking Mung bean sprouts 2 carrots Some shiitake mushrooms, soaked in water Cilantro or basil Sauce 2 Tablespoon Veggie Barbecue Source; Some Black Vinegar 2 Tablespoon Veggie Mushroom Sauce (or Regular Soy Sauce) 1/4 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cup water 3 Tablespoon of sesame oil 3 tablespoons of vegetable oil  Cut carrots into thin strips. Drain the soaked rice noodle. Wash sprouts.  Slice shiitake mushrooms (after they are soaked in cold water for about 10 minutes).  Heat 3 tablespoons of vegetable oil in a frying pan and stir-fry the mushroom until you can smell the aroma and when it turns to a light brown color.  Add the bean sprouts and carrots, stir-fly until they are softened. Pour the water and add remaining sauce over your mixed vegetables until it boils.  Cook for approximately 2 minutes. Then add drained rice noodle into your frying pan. Stir fry until the rice noodles evenly absorb.  Spread the cilantro or basil on top of it.

6. Red Lentil Soup (I-Li) Sorry I don’t follow any measurements Ingredients: Red Lentils (Maybe 3 cups) Shiitake Mushrooms Fresh Ginger Water (of course!) Directions: * Soak shiitake mushrooms for about 10-15 minutes, drain water, then slice them * Chopped off ginger finely * Wash red lentils * Fry the shiitake mushrooms and ginger till you smell the aroma * Throw everything into the boiling water * Add salt or any spice to your taste You can add cilantro if you like. Pray