Gerry Furth-Sides

Adya Restaurant Chef/owner,  Shachi Mehra, and our cooking class dishes from bottom left clockwise: Tangerine & Radish Salad with Fresh Mint & Fennel; the plated dishes; Roasted Okra with Cherry Tomatoes & Red Onions; naan; Shrimp Curry Cooked in young Coconuts and Asparagus with Steamed Lentil & Avocado.

(Gerry Furth-Sides) Adya Restaurant Owner-Chef Shachi Mehra is known to ” dig deep into the complexities of Curry” with her renowned interactive “CURRY 101 COOKING CLASS” so that students can then recreate the dishes at home.  And, who can resist a class taught on a “Boxcar Patio” at the Anaheim Packing House that includes lunch accompanied with a glass of wine, beer, lassi or chai?  We had the full array of trains going by in the fun outside tables area.  Dedicated Chef Shachi also has her contact information on each page of the recipe handouts so students can contact her – even while they are cooking!

Chef Shachi directed  dishes in our class toward using a variety of spices. She also always used the finest produce from Melissa’s Produce.  Cost per class varies, and each class includes recipes, lunch, and wine, beer or chai.  See the 2019 schedule for classes and events at: www.adyaoc.com.  The list:

TANGERINE & RADISH SALAD WITH FRESH MINT & FENNEL

                 SHRIMP CURRY COOKED IN YOUNG COCONUTS

ROASTED OKRA WITH CHERRY TOMATOES & RED ONIONS

ASPARAGUS WITH STEAMED LENTIL & AVOCADO

Location:  ADYA at the Anaheim Packing House:  440 S. Anaheim Blvd., Anaheim, CA  92805  – in the upper level at #201, across from the main entrance

TANGERINE & RADISH SALAD with FRESH MINT & FENNEL INGREDIENTS:

• 4 -6 Pixie Tangerines, peeled and sliced in rings
• 1 Pixie tangerine, zested and juiced
• 8-10 Easter Egg Radishes, thinly sliced
• 1 small bulb fennel, shaved and fronds chopped

Chef Shachi’s tip: Use the stems which have more flavor. And the tops are ready for use before the bulbs in case you grow them in your garden

INGREDIENTS:

• 18-20 small fresh mint leaves (or about 2 Tbsp chopped mint)
• 1 Tbsp chopped cilantro
• 2 Tbsp lime juice
• 4 Tbsp olive oil
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• ½ red fresno or serrano chili, sliced thin (optional)

METHOD:

In a large bowl, whisk together lime juice, olive oil, chaat masala, roasted cumin powder and tangerine juice and zest. Gently stir in cilantro, mint, fennel fronds and fresh red fresno/serrano, if using.

Fold in sliced radishes and fennel and stir to coat.

Let the radishes and fennel ‘marinate’ for at least 8-10 minutes.

In a large serving platter, arrange tangerine slices in a single layer.

Spoon radishes, fennel and dressing evenly over tangerines.

Serve chilled.

Serves 4.

SHRIMP CURRY COOKED IN YOUNG COCONUTS

A very simple shrimp curry with a unique flavor and presentation from using the young coconuts.

INGREDIENTS:

• 2 fresh young coconuts
• ½ pound raw shrimp – peeled and deveined
• ¼ cup canola oil
• 1 small yellow onion, peeled and diced
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 1 serrano chili, chopped
• 1 tsp ground mustard
• ½ tsp turmeric powder
• 1 tsp salt
• ½ cup AP Flour
• ¼ cup water

METHOD:

Make dough with the flour and water and set aside.  Heat oven to 400F.

Crack open the coconuts at the top.  The chef used a knife and a sawing motion to do this so quickly.  Save the water and the coconut ‘lids’.  Be sure that refrigerate the “water” so that it is not stale.  Scoop out about a ½ cup of the soft coconut meat from each coconut.  Set aside.

In a medium sauté pan, heat oil until shimmering. Add the onion with a pinch of salt. Cook over medium heat until translucent. Add ginger and garlic.  Cook until golden brown and oil is released.  Let the onion mixture cool slightly.

Puree together the soft coconut meat, onion mix, serrano, mustard powder and turmeric adding the reserved coconut water as needed to make a fine paste.

Pour this puree in to a large bowl.  Adjust seasoning if necessary and thin out with coconut water if too thick.

Stir in shrimp to coat.

Now scoop this mixture in to each coconut, leaving about an inch of space at the top.

Place the tops on the coconuts and seal with dough.

Place on a baking sheet and bake for about 40 -45 minutes.  (If you have a convection oven, bake for about 20-25 minutes with the fan on)

Serves 2.

Pam Wynuck highly endorses the coconut curry dish for dinner parties because it is so easy to make and so showy.

ASPARAGUS with STEAMED LENTILS & AVOCADO

INGREDIENTS:

• ¼ cup oil (olive/canola)
• 1 lb. asparagus, cut on the bias, about 1” lengths
• 1 9 oz. package Melissa’s steamed lentils
• 1 Tbsp. cumin seed
• 5 cloves garlic, peeled and sliced thin
• ½ serrano chili, sliced thin (optional)
• 4-5 medium tomatoes, cut in to large chunks
• ¼ tsp chili powder
• ¼ tsp turmeric
• 1½ tsp salt
• 1 avocado – peeled, cut in to large chunks
• 1 Tbsp. chopped cilantro
• 1 Tbsp. chopped basil
• 1 tsp lemon zest

METHOD:

In a medium pot, heat oil over medium heat until shimmering.

Stir in cumin, garlic and serrano (if using). Cook over medium heat, stirring frequently, until garlic is golden brown.

Stir in tomatoes, chili powder, turmeric and ½ tsp salt.  Turn heat up to medium high and cook until tomatoes begin to break down.

Mix in asparagus with ¼ cup water.

Continue to stir over medium high heat until asparagus is bright green and tender crisp, approx. 3-4 minutes.

Stir in steamed lentils and add another 1 tsp salt.

Continue to cook until lentils are heated through.

To serve, stir in chopped cilantro, basil and avocado.

Serves 4.

ROASTED OKRA

with CHERRY TOMATOES AND RED ONION

Roasting the okra in a high heat oven is very inportant to reduce the sliminess.  The addition of blistered cherry tomatoes, red onion and lime bring out the brightness of this dish.

INGREDIENTS:

• 1 lb. okra, sliced lengthwise
• 2 serrano chilies, sliced lengthwise
• 1 basket cherry tomatoes, halved
• 1 small red onion, peeled and thinly sliced
• ¼ tsp salt
• ¼ cup canola oil
• 2 tsp Chaat Masala
• 1 Tbsp. lime juice
• ¼ cup chopped cilantro

METHOD:

Preheat oven to 400F.

In a large bowl, mix together okra, chilies, tomatoes, onions, salt and oil.  Mix together gently to combine.  Spread evenly on to a large baking sheet.

Bake for about 20 minutes, or until some charred spots are visible.

Toss warm mixture with Chaat masala, lime juice and cilantro.

Serve warm.

Serves 4.

NOTE: Chaat Masala is a blend of 13 different spices with the flavors of dried mango, cumin and pepper.  It can be purchased in Indian Grocery Stores – also known as ‘Chunky Chaat Masala’.  Chef Shachi was emphatic about never using bottled spices that can be old, and making sure that ones being used are fresh.