Yield: 2 Servings
|½ cup||Frozen corn (I have best results with Cascadian Farm)|
|2 tablespoons||Fresh lemon juice or to taste (about)|
|1 teaspoon||Grated fresh ginger|
|½ \N||Jalepeno, cored, seeded, and minced (up to 1)|
|1 tablespoon||Minced cilantro leaves (or Vietnamese coriander)|
|¼ teaspoon||Black salt * (up to 1/2)|
|1 small||Cucumber, peeled and diced|
|½ cup||Red onion, diced|
|½ cup||Diced tomato (up to 1)|
|\N \N||Salt to taste|
|\N \N||Toasted or raw cumin seeds|
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@...