Indian Corn Salad

This isn't made with Indian corn. We're talking Indian Indian here rather than AmerIndian. I'm afraid I know nothing about AmerIndian cooking :(.

This salad was born out of my love affair with 2 fabulous New England summer staples: fresh corn and heirloom tomatoes. Mix that together with a burgeoning interest in Ayurvedic medicine that sees me buying my first jar of ghee (and never looking back) and you get Indian Corn Salad. It's a fresh, crunchy, slightly spicy, slightly sweet homage to summer. Great with toast or a bowl of rice, alongside tsatziki, lentil rice and hummous for a summer lunch or just on its own.

You will need:

Two ears local corn
A selection of Heirloom tomatoes.
heaped tablespoon Ghee
1 to 2 cloves garlic.
up to 1 tsp depending on your preference Cayenne pepper, ground
1/2 tsp Cardamom, ground
fat pinch Jeera/Cumin, ground or whole
1/2 tsp Coriander seed, ground.
Fresh Cilantro/Coriander
Fresh Mint
Fat pinch salt.


For the heirlooms, I don't want to tell you which ones to get or how many because they are completely different sizes and you might be like me and capable of eating 2 pounds of them... Some varieties I like are Black Prince, Cherokee Purple, Pineapple, and Zebra. I'm particularly fond of Cherokee Purples.

Why Ghee? Ghee is a neutral food in Ayurveda, so anyone of any Dosha or Body Disposition can eat it and it has a soothing effect. You can use butter in a pinch but Ghee is better because it doesn't have the milk solids in it, and so it won't burn at high temperatures. If you are in Europe or the States, just seek out any grocery in your local Indian community and they WILL have this...it is a staple.

Method:

Having shucked and washed the corn cobs, use a sharp knife to cut the kernals off the core in slices. Do this over a bowl so that any corn milk that comes out can go into the salad as well.
Cut your tomatoes into small, colorful chunks and try your best not to eat them all while you are cooking!
Smash and chop the garlic.

Heat the ghee in the bottom of a medium sized saucepan. The next part of this recipe is what in Indian cuisine is called "tempering" spices. There'll be more about tempering in other recipes.

you may want to spread the pool of ghee around the bottom of the saucepan a bit. If it doesn't cover, add more.

drop in the spices and allow them to froth and toast for half a minute or so.

Add your corn and mix the ghee through the corn thoroughly. The heat from the ghee and the pot should be sufficient to partially cook the corn, keeping it's fresh crunchiness and slightly astringent taste. Do allow the corn to heat however. If you like your corn well done, you can put in 1/8 cup of water to allow it to steam in the pot.

Once the corn has become a brighter yellow, turn off the heat. Add the raw tomato chunks and salt to taste.

Tear up the fresh herbs and add.

Serving suggestion:

For a snack: Serve in small bowls with toasted pita bread and yoghurt.

Best Tahini Tomato Sandwich

Here's one of my favorite uses of my Tahini Uber Spread

They're something luscious about the combination of even just tomato, tahini and a little salt. the salt contrast with the sweet flavor of summer tomatoes and also brings out the watery freshness in the tomato which in turn contrasts with the slightly sticky tahini mixture. The pistachios and scallions give a delectable crunch and the sprouts and cilantro just crank it all up a bit. This is a great summer sandwich for lunch or a light supper.


2tbsp Tahini Uber Spread with pistachios and scallions
1 large slice whole grain bread or one wrap/lahvash piece
1/2 large tomato sliced thickly
small handful of alfalfa or sunflower sprouts
Roughly chopped chopped cilantro
Pinch of salt
Black Pepper
Extra drizzle of fresh tahini

If you are using sliced bread you may want to toast it.
Spread the tahini spread onto the bread and sprinkle on your cilantro. then arrange your tomato slices on top, sprinkle with salt and pile high with sprouts. grind on some black pepper and drizzle the tahini over the whole. (It anchors the sprouts down :)

On toast or sliced bread it can be a little messy but it's worth it. In a wrap it shouldn't cause you any problems.

One additional variation on this sandwich is to make the sandwich, minus the sprouts and extra tahini, on crisp warm Roti. Roti, the thin daily use Indian bread is available in the fridge section of most Indian groceries, such as Shalimar in Central Sq. ALl you have to do to prepare it is rip off the section that you want (make the whole bread for you and a guest) and heat in a tablepoon of oil in a frying pan. it really only takes a couple of minutes.

A note on healthy eating:

As you may know, although I enjoy meat and fish, i try not to eat them to often as I have ethical feelings on that score. the protein in this sandwich and in any sandwich using the Tahini Uber Spread is an added benefit for vegetarians. Also I try to make all my recipes conducive to following the recommended serving of 5 servings of fruit and vegetables a day. Sometimes you may even find all five in one meal. which means you can eat ice cream for supper. :)

Roseade

It's hot. Terribly hot here in Watertown. So...I have been inspired to invent a pleasant and refreshing tonic to give some relief.

I was inspired by the fresh fragrance of limes and the flavor and simplicity of freshly made (on the premises!) Rose Syrup from Tabrizi Bakery, a marvellous miniature paradise for pastry lovers specializing in Iranian/Persian desserts and sundries. And local too!

ROSEADE

1 tbsp Rose syrup (more if you have a sweet tooth)
2 tbsp lime juice
1 1/4 cups cold filtered water or sparkling water.
Sprig of mint.

Put the syrup and juice in the bottom of a tall glass, fill with water and stir. Add your mint sprig, and ice if you have it. You could even put rose petals in it if you were making a big jug for guests.

Couldn't be simpler...or more delicious.

******************

Thinking about possible uses for this lovely, fragrant concoction I came up with the following...a kind of Middle Eastern spin on the classic crisp Mojito. Mojito part based on a great recipe from Epicurious for the classic cocktail which actually gives decent quantities of mint and batch recipes too. This recipe serves 6-8.

ROSE Mojito

3 cups (packed) fresh mint leaves
1/4 cup rose petals.
6 tablespoons organic sugar
1/4-1/2 cup Rose Syrup, depending on taste.
1/2 cup golden rum
1 cup Cachaca
1/2 cup fresh lime juice

6 cups club soda
6 cups crushed ice
6 lime wedges
Large pitcher

Put some of the mint and rose petals aside for garnish. Put the remaining mint and sugar in the bottom of your pitcher and crush. personally I use the end of a rolling pin since I don't have a "muddler" but if you do...by all means muddle away. Add Rose Syrup, Rum and Lime juice and dissolve the sugar in the mix. Blend well. Some people like to do the mixing in a separate bowl and then strain the mint and whatnot out in true bar fashion but personally i like the herbacious mint leaves...and besides my pitcher has a little strainer thing. Fill pitcher with the club soda and put the crushed ice in glasses for you and your guests, then pour the mojito mixture over the ice and add some mint leaves and rose petals.

enjoy very much but try not to get too drunk. ;)