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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 2 Tablespoon(s) Cumin seeds 2 Tablespoon(s) Coleman's dry mustard 1 Tablespoon(s) Coriander seeds 1 Teaspoon(s) Cayenne pepper 1 Tablespoon(s) Powdered ginger 1 Tablespoon(s) Powdered mustard 8 Red Bliss potatoes about the 2 medium Cucumbers 2 Firm mangoes (or papayas) 1/2 Red bell pepper, seeded 1/4 Cup(s) Chopped fresh mint 2 Tablespoon(s) Minced ginger 2 Tablespoon(s) Diced smokey turkey or chicken |
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.
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layer on prepa |
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