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Monday, August 15, 2016

Corn Chat Shots







Ingredients:

  • 3 or 4 corn on the cob 
  • 1 onion
  • 1 tomato
  • 2 green chilies (according to preference)
  • 1/2 cup chopped fresh coriander
  • 2 tbsp lemon juice
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 1 tbsp chat masala powder
  • 2 tbsp mint chutney
  • 2 tbsp sweet tamarind chutney
  • Salt
Preparation:
  • Steam the corn on cob for 20 to 25 minutes. With help of a knife chop all the corn from the cob.
  • Chop and keep all the vegetables ready (onion, tomato, green chilies and fresh coriander)
Method:
  1. In a large bowl add cooked and steamed corn kernels, onion, tomato, green chilies, chopped coriander, lemon juice, cumin powder, black pepper powder, chat masala powder, mint chutney, sweet tamarind chutney and salt. 
  2. Mix well and chill in the refrigerator for 1 hour.
  3. Serve the chat in shot glasses.

Tamarind Sweet Chutney:
  1. Take a lemon size piece of dry tamarind.
  2. Soak it in 1 cup boiling water for 15 minutes.
  3. Squeeze out all the pulp into the water and sieve. Take only the tamarind juice juice and discard the remainder. (tamarind juice will be like a thick pulp)
  4. Boil the juice with 4 tbsp jaggery, 1 tsp roasted cumin powder, 1 tsp chili powder, 1/2 tsp black salt and 1/2 tsp black pepper powder.
  5. Bring to a boil and simmer on low heat for 5 minutes. Add water if needed.

Mint Chutney: (Grind together)
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 2 green chilies
  • 1 tsp lemon juice
  • Salt
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 tsp cumin powder
  • 2 or 3 tbsp of water for grinding



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