1. Cooking with Chefs Sunanda, Krishna, Maggie & Helene Saturday, May 31, 2014 from 1-5:00 p.m. Share Food Share Love

2. This is what we will do: 1:00 p.m. – 3:00 p.m.: Cooking Demo 3:00 p.m. – 4:00 p.m.: Eat & Chat 4:00 p.m. – 5:00 p.m.: - Information about Vegetarian Diet

3. Granola Bar 1/2 cup packed brown sugar (normally I put a little less than 1/2 cup) 1/3 cup honey (spray the measuring cup with pam or butter and the honey will pour right out) 1/4 cup peanut butter 1/2 teaspoon cinnamon 3 1/2 cups Fiber One Honey Cluster Cereal 1/2 cup Craisins 1/2 cup sliced almonds 1/2 cup shredded coconut Directions: 1. Mix the cereal. craisins and almonds in a large bowl. 2. Butter a square pan 8 x 8 x 2. 3. Heat brown sugar and honey JUST TO BOILING in a large saucepan over medium heat, stirring almost constantly. Turn off the heat and stir in the peanut butter and cinnamon until smooth. 4. Pour in the cereal mixture and stir until evenly coated. Press mixture firmly into the pan (use waxed paper when you're doing this and it will be much easier). Let it stand about an hour and then cut into 4 x 3 rows. I usually wrap them individually in wax paper then and they keep for at least a week. 5. If you walk away and the mixture boils for any period of time the bars will be HARD.

4. Mango Lassi Sugar2 tbl Ripe Mango (chopped)1 Cup Plain Yoghurt1 Cup Ice Cubes4 Numbers Cardamom PowerPinch Directions 1. Peel and chop mango. 2. Put mango and other ingredients in a blender. 3. Blend till smooth. 4. Chill well before serving. 5. Add crushed ice if desired.

5. Vegetable Pulao / IngredientQuantity Unit Green Peas ¼ Cup Ginger Garlic Paste 1 Teaspoons Onions 1 Numbers Cinnamon Sticks 1 Numbers Cloves 4 Numbers Cardamom 1 Numbers Cumin Seeds ½ Teaspoons Fennel Seeds ½ Teaspoons Bay Leaves 3 Numbers Water 4 Cups Basmati Rice 2 Cups Carrot 2 Numbers Beans 4 Numbers Potato 1 Numbers Green Chilly 3 Numbers Mint & Coriander Chopped 1 Bunch/Each Coconut milk 3 Tablespoons 1.Heat 3 tbl spoon vegetable oil in a pan; 2.2. Add bay leaves, cloves, cinnamon sticks, cardamom, sauté it 3. Add onions, salt, green peas, carrot, beans, potato, ginger garlic paste, cook till vegetables ¾ cooked, 4. Add green chilly, chopped mint, chopped coriander, coconut milk, water. Once it comes to boil, add basmati rice. Mix it once and cover it. After it starts boiling, bring it to simmer and cook for 10 minutes rice will be done, switch off the flame 5. Add fried bread(optional) and put the lid on. Serve this hot with Raitha.

6. Raita Green ChilliesTo taste Coriander Leaves½ Cup Tomato½ Cup Onion½ Cup Grated Carrot2 Tbl Curd2 Cup SaltTo taste Directions: Whisk the curd to fine consistency add all the ingredients and mix

7. Pasta with Black Olives and Capers Ingredients: Whole Wheat Pasta Pitted Black Olives Capers Diced and peeled tomatoes in tomato juice (preferably with basil) Salt, Pepper, and red pepper to taste 1 tablespoon of Olive Oil Procedure: Boil the whole wheat pasta until Al-dente. Then strain the pasta, and pour the tomatoes into the pot. Then add the olive oil, capers, olives, salt and pepper. Bring the sauce to a boil, and then allow it to simmer for about four minutes. Then add the red pepper. Add the pasta back into the pot and mix it into the sauce and serve.

8. Garlic Bread (Or bread separate for non-garlic takers) Garlic Bread (Or toona sinensis bread separate for non-garlic takers) Earth Balance Vegan Butter 4 tbl Chopped cilantro2 tbl Red chilly flakesto taste Grated garlic1 tsp Bread1 loaf 1. Bring vegetarian butter to room temperature and mix cilantro, garlic paste 2. Slice loaf of bread horizontally and place it on baking sheet 3. Spread garlic butter on to the bread, sprinkle chilly flakes 4. Bake the bread at 400 degrees for 5 – 10 min, then slice the bread

9. Apple Turnover 1 teaspoon grated orange zest 3 tablespoons freshly squeezed orange juice 1 ¼ pounds tart apples (3 apples) 3 tablespoons dried cherries and 3 tablespoons cranberries 3 tablespoons sugar, plus extra for sprinkling 1 tablespoon all-purpose flour ¼ teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg Pinch of salt 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted 1 egg beaten with 1 tablespoon water, for egg wash (not used for this demonstration) 1. Preheat the oven to 350 degrees. 2. Combine the orange zest and orange juice in a medium bowl. Peel, quarter, and core the apples and then cut them into ¾-inch dice and par cook with small amount of water to soften). Toss the apples with the zest and juice.. Add the cherries, cranberries, sugar, flour, cinnamon, nutmeg and salt. 3. Flour a board and lightly roll each sheet of puff pastry to a 12 x 12-inch square. Cut each sheet into 4 (6 x 6-inch) squares and keep chilled until ready to use. 4. Brush the edges of each square with the egg wash (not done for this demo) and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges of the pastry with the tines of a fork. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash step not done for this demo), sprinkle with sugar, make 2 small slits in each turnover, and bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.