Potato-cucumber Salad With Mango Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Cumin seeds,
2 tbsp: Paprika,
1 tbsp: Coriander seeds,
1 tsp: Cayenne pepper,
1 tbsp: Powdered ginger,
1 tbsp: Cinnamon,
1 tsp: 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 tbsp: Minced ginger,
2 tbsp: Fresh lemon juice,
1/4 cup: Chopped fresh mint,
Salt and freshly ground,
Black pepper to taste,
Directions:
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 aside.
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.
Source from luhu.jp
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 aside.
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.
Source from luhu.jp