H's new discovery...chaat masala in chicken salad sandwich.

M

Marg CDN

Well-known member
I let him make his own lunches now. I'm feeling that I spend waaaaaaaay too much time in the kitchen.

So he got creative with chicken salad. Normally it's just the regular mayo, onion, celery. But this time he experimented with great success. He tossed chopped pistachios in chaat masala and then toasted them in a fry pan. We eat this on a wonderful herby (mostly caraway) rye and whole wheat rustic bread.

It is really a fabulous mixture. I'm so impressed with his creativity. (as well as his ability to make his own meal if he really has to)

 
I'm also waiting for the recipe.....

I love chicken salad with a twist!

What I usually do is defrost a cube or two of pesto, add the cheese, then stir in some plain yogurt. This is then my chicken salad dressing.

I also add some toasted nuts....whatever falls out of the freezer when I open the door.

 
Save some chaat masala for corn on the cobs......

Boiled but preferably husked and grilled until they start to char, then you squeeze lime juice over them and sprinkle with chaat masala. Amazing. (This is what you get at the BBQ corn stands in Little India here in Toronto.)

 
REC: Chaat Masala

4 T. coriander seeds
2 T. cumin seeds
1 t. ajowan
3 T. black salt
1 T. amchoor powder
2 dried chillies
1 t. black peppercorns
1 t. pomegranate seeds

Makes 10 T. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove from the pan and dry-roast the cumin seeds, then, separately, the ajowan. Grind the roasted mixture to a fine powder with the other ingredients, using a spice grinder or mortar and pestle. Store in an airtight container.

From: A Little Taste of India

He tells me that he made the recipe exactly as indicated.

 
Thank You Marg, Bit annoyed with m'self as I did not open FK

BEFORE going shopping as I could have bought the ingredients for this ...the ajowan and the amchoor....mine are a bit stale. I haven't been cooking much of late.
The salads I did all the week my friend was here were so good but now I am wanting hot meals.

Tomorrow it will be guinea fowl curry in the potjie with yellow rice also in a cast iron pot over the fire. Followed by melktert, a South African custard pudding.

 
Thank you so much!

That gives me another way to use the amchoor I bought the last trip to the Indian grocery. Now I'll be looking for the ajowan and pomegranate seeds. If the grocery doesn't have them, I found an online source.

(perhaps the store will have a packaged chaat masala?)

 
Creative indeed...yum. Is the rustic rye and wheat bread a

purchased item or do you make it yourself? If you do make it, would you mind sharing the recipe?

 
Purchased. It's actually just a supermarket that I visit just for this bread. An inhouse recipe.

Several herbs, rye, whole wheat but with a definite presence of caraway, which I thought an odd combination with the chaat masala. But it sure works. The bread also has a huge load of sesame and poppy seeds on top.

 
He also makes a highly addictive peanut snack with CM. Using raw peanuts, toast with a little oil &

Chaat masala.

 
REC: Chaat nuts (or something similar.

3/4 cup unroasted peanuts
1 t. oil
1 t. salt 1/2 t. ground black pepper
1 1/2 t. chaat masala

Heat oil in heavy-based fry pan (or karhai if you have one, but I sure don't)
Add peanuts and salt and fry for 1 minute.

Sprinkly with pepper and chaat masala and stir.

Fry for 2 minutes.

Remove from heat & eat when cool.

Just yummy.

 
I did buy it prepared...

the Indian grocery had 2 choices, so I asked the lovely clerk which was better.
They did have the ajwain and pomegranate seed.but no black salt.
If it'ssomething I absolutely love and will use in quantity, I may get the rest of the ingredients to make my own in the future.
We're having Indian for tonight's dinner, will report back if I decide to try the chaat masala in any dishes.

 
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