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Lemony Corn Chaat (Bhutta Chaat)

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CATEGORY CUISINE TAG YIELD
Grains Indian 2 Servings

INGREDIENTS

1/2 c Frozen corn (I have best results with Cascadian Farm)
2 tb Fresh lemon juice or to taste (about)
1 ts Grated fresh ginger
1/2 Jalepeno, cored, seeded, and minced (up to 1)
1 tb Minced cilantro leaves (or Vietnamese coriander)
1/4 ts Black salt * (up to 1/2)
1 ds Cayenne
1 sm 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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