| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Frozen corn, I have best |
|
|
results with Cascadian |
|
|
Farm |
| 2 |
T |
Fresh lemon juice or to |
|
|
taste about |
| 1 |
t |
Grated fresh ginger |
| 1/2 |
|
Jalepeno, cored seeded and |
|
|
minced up to 1 |
| 1 |
T |
Minced cilantro leaves, or |
|
|
Vietnamese coriander |
| 1/4 |
t |
Black salt *, up to 1/2 |
| 1 |
ds |
Cayenne |
| 1 |
|
Cucumber, peeled and diced |
| 1/2 |
c |
Red onion, diced |
| 1/2 |
c |
Diced tomato, up to 1 |
|
|
Salt to taste |
|
|
Toasted or raw cumin seeds |
INSTRUCTIONS
This is a wonderful Indian salad adapted from June/July 1995 Fine
Cooking. Steam the corn until tender. Cool to room temperature
Combine lemon juice, ginger, jalapeno, cilantro, black salt, and
cayenne in a large bowl; mix well. Add the corn, cucumber, onion, and
tomatoes, and toss gently to coat the vegetables. Add salt to taste.
Sprinkle with cumin seeds before serving. This salad is best at room
temperature. *Black salt can be found at Indian groceries. It isn't
really an optional ingedient for chaat. I have heard there is a salt
called Real Salt, mined in Utah. This can be used, although it is a
different taste. Black salt looks like a pink powder. My stash is
from House of Spices. It has the name Kala Nimak on it. Regular salt
is not a substitute. Posted to Recipe Archive - 27 October 96 Date:
Sun, 27 Oct 96 12:24:27 EST submitted by: eep@tampa.mindspring.com
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