CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Low fat, Salads | 6 | Servings |
INGREDIENTS
2 | T | Cumin seeds |
2 | T | Paprika |
1 | T | Coriander seeds |
1 | t | Cayenne pepper |
1 | T | Powdered ginger |
1 | T | Cinnamon |
1 | t | Powdered mustard |
8 | Red Bliss potatoes about the | |
Size of golf balls | ||
2 | Cucumbers | |
2 | Firm mangoes, or papayas | |
1/2 | Red bell pepper, seeded | |
1/4 | c | Orange juice |
2 | T | Minced ginger |
2 | T | Fresh lemon juice |
1/4 | c | Chopped fresh mint |
Salt and freshly ground | ||
Black pepper to taste |
INSTRUCTIONS
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. 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. 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 65.7mg
Potassium: 182.4mg
Carbohydrates: 6.8g
Fiber: 2.6g
Sugar: 1.9g
Protein: 1.2g