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
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 tbsp minced ginger
2 tbsp fresh lemon juice
1/4 cup chopped fresh mint
1 salt and freshly ground
1 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.
Servings: 6 servings
Potato-Cucumber Salad With Mango Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fruit; Salad; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. He also describes how the cooks of his times were skilled in the use of a good variety of spices and herbs, including some familiar names like thyme, fennel and asafoetida. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices prompted an explosion in recipe books, most of which still exist in private libraries. The introduction of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Potato Cucumber Salad With Mango recipe.
