Recipe

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Chat Masala for Corn

By: Andrew Chase

This is my personal version of chat masala for corn.

Ingredients

1-1/2 tbsp (22 mL) coarse salt

3 tbsp (45 mL) coriander seed

5 tsp (25 mL) cumin seeds

2 tsp (10 mL) fennel seeds

1 tsp (5 mL) black peppercorns

8 whole cloves

4 tsp (20 mL) amchur (green mango powder)

1 tbsp (15 mL) black salt (or fine salt)

1 tbsp (15 mL) sweet paprika

1-1/2 tsp (7 mL) cayenne pepper

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) nutmeg

1/4 tsp (1 mL) asafetida (or 1 tsp/5 mL garlic powder)

Preparation

In skillet over medium heat, toast salt until sand coloured; transfer to bowl.

One at a time, in skillet over medium-low heat, toast coriander, cumin, fennel, peppercorns and cloves until fragrant and slightly darkened, 1 to 3 minutes; add to bowl and let cool.

In spice grinder, grind cooled salt mixture until in fine powder; place in bowl. Stir in amchur, black salt, paprika, cayenne, ginger, nutmeg and asafetida.

Serving(s)

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Party time! 9 recipes for summer celebrations

Source

Homemakers Magazine: Summer 2008

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