K/1st Grade Cooking Demo 4/24/15

Guest Chef Shachi Mehra, Adya Fresh Flavors of India, Anaheim

MENU:: Strawberry Lassi and Quinoa & Chickpea Salad

Strawberry Lassi – serves 4

Lassi is a popular Indian yogurt drink, available in many flavors. Refreshing and delicious with fresh strawberries, this one is perfect for warm summer days.


1 lb fresh strawberries, washed and stemmed (3 1/2 cups)
1/2 cup sugar or 2T honey (as needed, depending on sweetness of strawberries)
1/4 teaspoon ground green cardamom
2 cups plain yogurt (whole-milk or low-fat)
1 cup ice cubes

In a blender, puree strawberries with cardamom and sugar or honey, if using. Add in ice and yogurt and puree until smooth. Serve chilled.

Quinoa, Snap Pea and Chickpea Salad – serves 4 to 6 as a side

All the elements for this salad can be prepared ahead of time and can be tossed together one day before, making it the perfect accompaniment to a picnic or barbeque.


2 cups cooked & cooled Quinoa (traditional or mixed) **see note for cooking tips**
3⁄4 cup cooked chickpeas *if using canned, rinse before use; if using dried, soaked and cooked*
1 1⁄2 cup fresh snap peas (from TMA garden), washed and cut in half
2 small cucumbers, sliced
1 cup grape tomatoes, halved
1⁄2 serrano chili, seeded and minced
1 avocado, 1⁄2 diced and 1⁄2 in long slices for garnish
2T chopped fresh cilantro
1T chopped fresh basil
1T chopped fresh mint

Chaat Masala Dressing:

Chaat masala is a spice mix of about 13 different spices including black salt, dry mango, cumin, dry ginger and chili. It is a tangy mixture that is mostly used for finishing to liven up salads, appetizers and grilled fish and meat.

1⁄2 cup + 2T olive oil
1⁄4 cup lime juice
Pinch of salt
2T honey
1⁄2 t chaat masala

Indian Spices in Everyday Cooking with Chef Shachi Mehra


  1. In a large bowl, whisk together lime juice, honey, chaat masala and salt. Slowly drizzle in olive oil, whisking continuously.
  2. To assemble salad: In a large bowl, add cooked, cooled quinoa, chickpeas, snap peas, cucumbers, tomatoes, serrano and herbs. Toss with dressing. Gently mix in the diced avocado.
  3. Garnish with cilantro sprigs and avocado slices.

Delicious Alternatives:

This salad can easily be modified with the addition of fresh goat cheese or grilled shrimp.

** NOTE: To Cook Quinoa:

Rinse and drain 1 cup quinoa thoroughly in a fine mesh strainer. Combine 1 3⁄4 cups water, 1⁄4 t salt and quinoa in a small saucepan and bring to a boil over medium heat. Cover, reduce heat to low and simmer until all the water is absorbed, about 15 minutes. Remove from heat and fluff with a fork; you should be able see a thread on each grain. Spread on a baking sheet to cool. If cooking ahead of time, cooked quinoa can be kept in an airtight container in the fridge.