October 21: Hypersalivating

It has been almost a year since my trip to India. (You may want to check my travel blog at:

http://www.travelpod.com/travel-blog/thetraveller88/3/tpod.html)

Yet after all these passing months my salivary glands have not slowed down at the thought of chaat. Chaat is really just Indian snack food and comes in various forms.

I watched in rapt attention the preparation of chaat just outside the Jantar Mantar in Jaipur. A family from Gujarat was so amused by my fascination that the father purchased some for my tasting. I would not have eaten raw food off a street stand but accepted the proffered gift lest I offend. The chaat was delicious! I have been making my own version of chaat since, a healthy lowfat version that I cannot seem to stop eating. [This also means that I put my Shuttle Chef, a most thoughtful and useful Christmas present that my parents have given me, to good use, allowing me to cook beans to perfection without much prep time nor energy.] This one is full of protein and vitamins with no ghee/oil/butter/fat in sight.

Chaat

Chickpeas 1 can (or better yet, cook from dried beans)

Tomato 1 medium, diced into 1/4 inch cubes

Lime juice 1 lime

Shallot 1 small, finely diced

Jalapeno 1/8 of pepper, finely chopped, or to taste

Chaat Masala To taste (available at Indian grocers for about $2/pack)

Coriander 1/2 cup, chopped, or to taste

Mix chickpeas, lime juice, shallot, jalapeno, and chaat masala. Chill for an hour if time permits. Mix in tomato and coriander.

Serve and enjoy.

This evening, I attend Chris’ retirement party. I have worked with Chris at Toronto Public Health’s Crossways Clinic for the past 10 years and will miss her dearly when at the next work shift, her smile is no longer there to welcome me. An added bonus today: Chris introduces me to her writer husband, Frank Paci, who is generous with his writing advice.