Date: Thu, 17 Aug 95 17:13:33 EST
From: "Margaret Baechler" (firstname.lastname@example.org)
This recipe was published in the New York Times (7/5/95) in an article
about freshly ground spices.
POTATO-CUCUMBER SALAD WITH MANGO
2 tablespoons cumin seeds
2 tablespoons paprika
1 tablespoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon powdered ginger
1 tablespoon cinnamon
1 teaspoon powdered mustard
8 red Bliss potatoes about the size of golf balls
2 medium cucumbers
2 firm mangoes (or papayas)
1/2 red bell pepper, seeded
1/4 cup orange juice
2 tablespoons minced ginger
2 tablespoons fresh lemon juice
1/4 cup chopped fresh mint
salt and freshly ground black pepper to taste
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.
Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium
(before salting), 4 grams protein, 40 grams carbohydrate.