Fresh Indian Recipes by Chef Shachi Mehra of Adya


COOKING CLASSES @ ADYA ANAHEIM

H

eld outside on their private boxcar patio at 11 AM, these interactive culinary demos are $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi and lunch served with wine/beer or chai. Class availability is limited.  

 

RESERVE YOUR SEAT FOR THE NEXT CLASS >> CLICK HERE!


COCONUT CHICKEN CURRY

INGREDIENTS

  • ¼ cup Oil
  • 1 large yellow onion, thinly sliced
  • 4 tsp minced garlic
  • 4 tsp minced ginger
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 lbs. boneless, skinless chicken, cut into 1 inch pieces
  • 1 can unsweetened coconut milk
  • salt

Lightly toast and grind together:

  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
  • ¼ tsp cloves
  • ¼ tsp fennel seeds
  • ¼ tsp green cardamom
  • ¼ tsp turmeric
  • 2 Tbsp black pepper

METHOD:

  1. In a medium size pot, over medium heat, heat oil till shimmering.  Bloom cinnamon stick and bay leaf.  Quickly follow with sliced onions and a pinch of salt.  Cook briefly, stirring frequently, until soft and translucent.  Add in minced ginger and garlic and continue to cook until golden and raw smell has disappeared.
  2. Season chicken with salt and pepper.
  3. Add in masala mix and stir to mix completely.  Add in seasoned chicken and cook briefly.  Slowly stir in coconut milk and cook over low heat until chicken is cooked through – about 20 minutes.  Adjust seasoning if needed.

POTATOES AND PEAS IN A FRAGRANT CURRY

INGREDIENTS:

  • 4-5 medium potatoes, boiled and cut into large chunks
  • 1 cup fresh or frozen peas
  • 1 large yellow onion, diced
  • 2 Tbsp minced/grated ginger
  • 1 Tbsp minced garlic
  • ¼ cup oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 2 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 2 Tbsp paprika
  • ½ t garam masala **
  • 1 Tbsp mango powder
  • ¼ cup lime juice
  • Salt
  • 1 can (14.5oz) whole peeled tomatoes, pureed
  • 6 cups water
  • ¼ cup chopped cilantro

METHOD:

  1. In a medium sized pot, heat oil till shimmering.  Bloom cumin seeds, bay leaf, mustard seeds and fenugreek seeds.  Quickly follow with diced onion, minced ginger and garlic and a pinch of salt.
  2. Cook over medium heat, stirring frequently, until golden brown.
  3. Add in tomatoes, ground coriander, ground cumin, chili powder, turmeric and paprika with a pinch of salt.  Cook together until tomatoes are cooked through and oil is released.
  4. Stir in water and bring to a boil.  Simmer together and let reduce slightly, until slightly thickened.
  5. Add in potatoes and peas and continue to simmer.  Finish with mango powder and lime juice. Adjust seasoning and cook together for at least 15 minutes and let rest for a few minutes for sauce to thicken.  Garnish with cilantro.

GARAM MASALA

INGREDIENTS:

  • 2 ea cinnamon sticks
  • 3 ea bay leaves
  • 6T cumin seeds
  • 8T coriander seeds
  • 1T green cardamom
  • 1t black pepper, whole
  • 5 ea cloves
  • 1 ea dried red chili
  • 1t mace
  • 2 ea black cardamom
  • Pinch of ground nutmeg

METHOD:

  1. Toast all spices except ground nutmeg in a large pan over very low heat until just a shade darker and very fragrant.  Remove from heat and add in nutmeg.
  2. When cool, grind fine using a spice or coffee grinder. Store in an airtight container in a cool, dark place.

** note, if using for a spice rub, the spice can be coarsely ground


CHINGUDI MASALA (Oriya Shrimp Curry)

INGREDIENTS:

  • ¼ cup oil
  • 1 large yellow onion, diced
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1 Tbsp minced serrano
  • 6 tomatoes, diced
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 2 Tbsp masala mix (see below)
  • 1 lb shrimp – peeled and deveined
  • 2 Tbsp chopped cilantro (optional)

Masala Mix:

Lightly toast and grind:

  • 2 Tbsp cumin seeds
  • 5 ea green cardamom
  • 2 ea cinnamon
  • 5 ea red chili

METHOD:

  1. In a large saucepan, heat oil till shimmering.  Stir in onions with a pinch of salt and cook over medium heat until soft.  Stir in ginger, garlic and minced chili and cook until cooked through and raw smell disappears.
  2. Add in tomatoes, turmeric and chili powder.  Continue to cook over medium heat until tomatoes are completely broken down and oil is released.  Stir in Masala Mix.   Heat through until fragrant.  Stir in shrimp and cook over medium heat until cooked through and pink.  Finish with cilantro.

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