Cooking with Sunanda, Prema & I-Li Saturday, April 2, 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 (The following pictures are just for your reference. Don’t take them too seriously!) P.S. We ask friends to contribute $5 to the food materials, if possible.

Sweet Sour Pungent Mangoes in Gravy (Prema) Ingredients 2 ripe 2 raw mango( Raw mango has to be sour); 1 and Half cup water   3 Green chilies; 1teaspoon black mustard seeds; 2 sprigs curry leaves  Half tea spoon fenugreek; 2 scoops shredded coconut  1 red dry chilly; again half tea spoon mustard seed (held on reserve) Salt; Turmeric Procedure * Cut mangoes into cubes  * Boil in water with salt and turmeric  until cooked for 14 mins or less * In a blender grind coconut mustard seeds and green chilies  * Add well blended mixture to cooked mango Boil   for a good 14 minutes  * Shut the stove * Take a skillet Place 1 tablespoon oil  * Add mustard seeds fenugeek and 1 red chilly  * Let mustard seeds pop.  Do not let any item burn or over heat * Then add items from skiilet to prepared mango dish * Pinch curry leaves  and add to the dish before serving  * Serve on cooked rice 

Sour and Hot Soup (I-Li) Ingredients Sesame oil, white/black pepper, rice vinegar, black Vinegar, Less-sodium soy sauce, Crushed red pepper flakes and/or chili oil   1 package firm water-packed tofu, drained Carrots Wood-ear (tree-jellyfish) One can of stripped bamboo shoots Cornstarch or potato starch Cilantro (optional) Directions  Soak wood-ear for about 20 minutes in cold water until rehydrated. Drain and cut into thin strips. * Cut carrots, tofu and the wood-ear into strips. Fry carrots, wood-ear, and bamboo strips with sesame oil, and prepare the boiling water at the same time. * Add the carrots, wood-ear and bamboo in the boiling water. Season with rice vinegar, black vinegar, soy sauce, chili paste, and white/black pepper. In a small bowl, mix potato starch in the cold water and stir even, then stir into the broth mixture until thickened. * Add tofu strips; In the end, garnish with cilantro to serve (optional).

Masala Papad ~ Healthy Indian Chips (Sunanda) Ingredients: Papad – 1 Packet from Indian grocery store   For Topping: Onion – Chopped into small pieces Tomato - de-seeded and chopped into small pieces Cilantro - chopped Lime juice Salt, Green chili / red chili powder Chat masala Heat skillet, drizzle few drops of oil, spread it and coat the pan. Place the papad on the pan, keep pressing and turning with the spatula. Flip the papad as it cooks. Fold it the way you want. Sprinkle the above toppings to your taste and enjoy.

Quinoa Bisi Bele Baath – healthy & nutritious breakfast (Sunanda) Quinoa – 1 cup Red lentils – 1 Cup Green beans chopped – ½ cup Carrot chopped – ½ cup Potato chopped – ½ cup Celery & Peas – ½ cup each Brown sugar – 1/2 tsp Curry leaves – 10 Tamarind – small lime size (soak in water and squeeze the juice) Bisi Bele bath powder – to taste Water – 5 -6 cups   Procedure: * Boil 4 cups of water. * Wash Quinoa and red lentils and add to the boiling water * Cook for 5 min All the vegetables * Cook for 8 – 10 min (add water if needed) * Add Bisi Bele Baath powder, Brown sugar, Salt, tamarind juice. * Cook for 5 – 10 min For seasoning: Heat 2 tsp oil then add ½ tsp mustard seeds and curry leaves. Pour it into Quinoa BBB.