Cooking with Ping & SunandaCooking with Ping & Sunanda

Sunday, April 27, 2014 from 1-4:30 p.m.

Hungry? Hungry?

This is what we expect to do: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”

Couscous Salad Couscous Salad (Healthy Lunch Recipe)(Healthy Lunch Recipe)

Ingredients:

Couscous – 1 cupSalt – 1/4 tsp or to tasteWater – 1 cupsOlive Oil – 1 Tbsp Green Onions/ Chives – 3 – 4 tbl (chopped)Bell Pepper (red, green, yellow) – chopped 1/2 cup eachCucumber – 1/2 medium, peeled and choppedCilantro – ½ cup, choppedDried tomato – handful Red chilly powder – to tasteGaram Masala (optional) – ¼ tspBlack Beans – 15 oz can, washed and drainedDried Cranberries – handfulFried peanuts – handfulSalt – to tasteBlack Pepper – to tasteLime/Lemon Juice – to taste

Procedure for Couscous SaladProcedure 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.

DhoklaDhokla

Ingredients:Instant Khaman Dhokla 1 PacketVeg Oil 3 tblsWater 200 mlSugar 20 g

Garnish:Veg oil 1 tblGreen chilly(cut into half) 1Mustard 1 tspGrated coconut 2 tblChopped coriander leaves 2 tbl

(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

GreenGreen ChutneyChutney

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Ingredient Name Quantity Unit

Onion(Optional) 1 tbl

Sugar 1 Tablespoons

Salt 1 Teaspoon

Green Chilies To Taste

Lemon Juice To Taste

Coriander Leaves 3 Cup

Mint Leaves 1

Directions:In a blender add mint,coriander leaves, green chillies, salt, sugar, onions, lemon juice grind it till chutney turns smooth.

Moong Moong Dal SoupDal Soup

Ingredients:Veg Oil 1 tblMustard seeds 1/2 tspCumin seeds 1 tspRed Dry Chilly 1Ginger chopped 1 tspCurry leaves 6-7Turmeric 1/8 tspZucchini chopped 2 tblSpinach chopped 1 cupMoong split Dal (yellow dal) 1 Cup Water 10 cupsSalt, black pepper and Lime Juice To Taste

1. Soak moong dal in water for ½ hour2. In a big pot heat the oil3. Add mustard seeds and fry till it starts to pop4. Add red chilly and cumin5. Add ginger and fry till it turns light brown6. Add curry leaves,7. Add turmeric8. Drain water from moong and add to the pot 9. Add water and salt. Cook for 10-15 min10. When dal starts breaking add zucchini, cook for a min 11. Add spinach, cook uncovered for 30 sec12. Switch off the flame, add coriander leaves13. 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

Spring RollsSpring 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 sheets2. Chop cabbages into shreds3. Cut carrots into shreds or use julienne tool4. Slice mushrooms into thin slices5. 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 taste6. Add 5 spice powder and white pepper to taste7. Take fillings out to drain and cool.8. Take plate, get spring roll pastry put on plate9. Wrapping fun!10. Either steam, pan fry or fry the spring rolls.