| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Low fat, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Cumin seeds |
| 2 |
tb |
Paprika |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Cayenne pepper |
| 1 |
tb |
Powdered ginger |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Powdered mustard |
| 8 |
|
Red Bliss potatoes about the |
|
|
Size of golf balls |
| 2 |
md |
Cucumbers |
| 2 |
|
Firm mangoes (or papayas) |
| 1/2 |
|
Red bell pepper, seeded |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Minced ginger |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Chopped fresh mint |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”