Watermelon Chaat

Cool salad for a hot summer’s day. So refreshing!

I found this recipe in the New York Times. The reporter writes:

“This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what’s in season, whether it’s stone fruit, berries or cubed apple and pear. It’s an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.”

Ingredients

  • 2 pounds watermelon, cut into 1-inch cubes
  • ¾ teaspoon whole cumin seeds
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon finely ground black pepper
  • ¼ teaspoon amchur powder (dried green mango) (I didn’t use this.)
  • Pinch of cayenne pepper (a generous pinch if you like heat)
  • ¼ teaspoon fine sea salt
  • 1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice
  • ½ teaspoon finely chopped jalapeño pepper
  • 3 to 4 fresh mint leaves, thinly sliced (I used Chocolate mint.)
  • 1 small cucumber, halved, seeded, thinly sliced (My addition.)
  • 5 pieces of dried mango, thinly sliced (My addition.)

Preparation

  1. Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
  2. In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
  3. Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

 

Chilled Cucumber Soup with Yogurt and Fresh Corn

Cucumber Soup

Ingredients

  • 1 pound cucumbers, peeled, halved lengthwise and seeded
  • 1 1/2 cups plain yogurt plus 1/4 cup water
  • 2 small whole scallions, trimmed and 1 large garlic clove, peeled and smashed
  • 1 jalapeño, seeded, deveined and chopped
  • ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
  • ½ teaspoon sherry or white wine vinegar, more to taste
  • ¾ teaspoon kosher sea salt, plus more to taste
  • 1 ear of corn, cooked, shucked, kernels sliced off

Preparation

  1. In a food processor, combine cucumber, yogurt and water, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. Chill.
  2. Distribute soup between 4 bowls and garnish with corn kernels and a drizzle of olive oil.