Potato-cucumber Salad With Mangolow fat, salads 2 tablespoon cumin seeds 2 tablespoon 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 1 size of golf balls 2 medium cucumbers 2 firm mangoes (or papayas) 1/2 red bell pepper, seeded 1/4 cup orange juice 2 tablespoon minced ginger 2 tablespoon fresh lemon juice 1/4 cup chopped fresh mint 1 salt and freshly ground 1 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 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. |
