From not.jim.silverton.at.comcast.net@.MISSING-HOST-NAME. Mon Jan 23 11:41:01 2006 Date: Fri, 20 Jan 2006 22:38:10 -0500 From: "James Silverton" Reply-To: "James Silverton" Newsgroups: uk.food+drink.indian Subject: Aloo Chat: Indian Potato Salad after Julie Sahni Hello, All! My son asked for this recipe so I managed to scan and OCR Julie Sahni's recipe in "Classic Indian Cooking" and I thought I would post it in case the previous thread had not produced results. Cold Potato Appetizer (Aloo Chat) For 8 persons 1 tablespoon Chat Masala, 4 tablespoons finely chopped onions 3-4 tablespoons coarsely chopped fresh coriander (cilantro) leaves 1/3 cup cold water 6 medium-sized boiling potatoes (red wax potatoes are best) 1 teaspoon ground roasted cumin seeds Kosher Salt 2 cups ripe tomatoes, cut into ½^×¾ inch cubes Juice of half a medium-sized lemon 1. Mix the chat masala with the water and set aside. 2. Boil potatoes in their jackets, in water to cover, until tender but firm. Drain and peel them. Cut the potatoes into ½^×¾ inch cubes, put them in a glass or ceramic bowl, and while still warm, pour the masala mixture over them. Mix the potatoes, carefully, to distribute the spices. Let rest, uncovered, at room temperature, until potatoes have had time to absorb the spices (about 10^×15 minutes), stirring a few times. 3. Add chopped tomatoes, onions, and coriander leaves to the potatoes but do not stir the mixture. Cover the bowl and place it in the refrigerator until the potatoes are fully cooled^×they should not be chilled. This will take about 30 minutes. 4 Take the bowl from the refrigerator and gently stir to mix all the ingredients. Sprinkle the cumin, salt, and lemon juice to taste. Toss and serve over lettuce leaves. Note: The chat may be made several hours ahead and kept refrigerated. Remove from refrigerator about 15 minutes before you are ready to serve To perk up flavors, sprinkle on a little more ground roasted cumin seed James Silverton Potomac, Maryland, USA