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Cooking with Ping & Sunanda Sunday, April 27, 2014 from 1-4:30 p.m. Hungry?

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Presentation on theme: "Cooking with Ping & Sunanda Sunday, April 27, 2014 from 1-4:30 p.m. Hungry?"— Presentation transcript:

1 Cooking with Ping & Sunanda Sunday, April 27, 2014 from 1-4:30 p.m. Hungry?

2 This is what we expect to 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. – 4:30 p.m.: - DVD “Odd Couples”

3 Couscous Salad (Healthy Lunch Recipe) Ingredients: Couscous – 1 cup Salt – 1/4 tsp or to taste Water – 1 cups Olive Oil – 1 Tbsp Green Onions/ Chives – 3 – 4 tbl (chopped) Bell Pepper (red, green, yellow) – chopped 1/2 cup each Cucumber – 1/2 medium, peeled and chopped Cilantro – ½ cup, chopped Dried tomato – handful Red chilly powder – to taste Garam Masala (optional) – ¼ tsp Black Beans – 15 oz can, washed and drained Dried Cranberries – handful Fried peanuts – handful Salt – to taste Black Pepper – to taste Lime/Lemon Juice – to taste

4 Procedure for Couscous Salad 1. In a bowl, add Couscous, Salt, chilly powder, garam Masala, oil and mix well. 2. Boil Water, add to couscous, cover and keep it aside for 10 – 15 minutes. 3. Fluff couscous with a fork to make sure there are no lumps. Allow it to cool. 4. Add all of the remaining cut veggies and other ingredients and mix well. 5. Adjust salt with lime juice.

5 Dhokla Ingredients: Instant Khaman Dhokla1 Packet Veg Oil3 tbls Water200 ml Sugar20 g Garnish: Veg oil1 tbl Green chilly(cut into half)1 Mustard1 tsp Grated coconut2 tbl Chopped coriander leaves2 tbl

6 (Follow the directions that is mentioned on the Packet) (Follow the directions that is mentioned on the Packet) 1. Place a metal stand inside a large deep cooking vessel. Fill with 4 cups water 2. Grease a baking tray with oil. Place it on the stand and bring the water in the vessel to boil 3. Make a mixture 200 ml lukewarm water, oil, sugar 4. Empty the Dhokla pack content in a bowl, gradually add the water mixture and gently blend for 1 min to make a smooth batter. 5. Add masala powder given in a separate pouch into the batter and blend properly 6. Pour the batter into the baking tray. Cover and steam on high flame for 15-20 min. 7. Remove from flame and allow it to cool. 8. Garnish: Heat oil. Add mustard seeds. When it splutters, add green chilly, remove from flame. Spread this evently on the Dhokla pancake. Then sprinkle grated coconut and chopped coriander leaves 9. After 10 min cut the pancake into 1 inch size cubes and serve with green chutney. Directions

7 Green Chutney / Ingredient NameQuantityUnit Onion(Optional)1tbl Sugar1Tablespoons Salt1Teaspoon Green ChiliesTo Taste Lemon JuiceTo Taste Coriander Leaves3Cup Mint Leaves1 Directions: In a blender add mint,coriander leaves, green chillies, salt, sugar, onions, lemon juice grind it till chutney turns smooth.

8 Moong Dal Soup Ingredients: Veg Oil1 tbl Mustard seeds1/2 tsp Cumin seeds1 tsp Red Dry Chilly1 Ginger chopped1 tsp Curry leaves6-7 Turmeric1/8 tsp Zucchini chopped2 tbl Spinach chopped 1 cup Moong split Dal (yellow dal)1 Cup Water 10 cups Salt, black pepper and Lime Juice To Taste

9 1. Soak moong dal in water for ½ hour 2. In a big pot heat the oil 3. Add mustard seeds and fry till it starts to pop 4. Add red chilly and cumin 5. Add ginger and fry till it turns light brown 6. Add curry leaves, 7. Add turmeric 8. Drain water from moong and add to the pot 9. Add water and salt. Cook for 10-15 min 10. When dal starts breaking add zucchini, cook for a min 11. Add spinach, cook uncovered for 30 sec 12. Switch off the flame, add coriander leaves 13. Add lime juice and black pepper to taste at the end Nutritional factor for Moong Dal: This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese. Directions

10 Spring Rolls Ingredients: 1. Spring roll pastry sheets (25 pieces/pack) 2. Chinese Cabbage (3/4) 3. Carrot (half of the amount of the cabbage) 4. Optional: Sliced shiitake mushrooms (1.5-2 cups) 5. Optional: veggie ham (1 cup) 6. Optional: Extra Firm Tofu (1 pack) Seasoning: salt, veggie oil, soy sauce, sugar, 5 spice powder, white pepper Preparations: 1. Thaw Spring Roll pastry sheets 2. Chop cabbages into shreds 3. Cut carrots into shreds or use julienne tool 4. Slice mushrooms into thin slices 5. Cut firm tofu or veggie ham into thin slices (optional ingredient) 6. Prepare 1 small bowl filled with water and mix with some corn starch or flour Directions: 1. Put some oil in a pan and heat it till it’s ready to cook. 2. Stir fry mushroom, firm tofu, veggie ham and add soy sauce & sugar till you smell the aroma and taste. 4. Add carrots to cook for about 1 minute. 5. Add cabbages, (water), add salt to taste 6. Add 5 spice powder and white pepper to taste 7. Take fillings out to drain and cool. 8. Take plate, get spring roll pastry put on plate 9. Wrapping fun! 10. Either steam, pan fry or fry the spring rolls.

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