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
Food historians have tracked the existence of recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, main meal and desserts, a style of dining still practiced today. Aspicius describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices such as basil and coriander. These new foods and spices was responsible for an explosion in books on cookery, many of which are now in private libraries. By the arrival of the twentieth century, cookery books were in great demand, as a result of better eduction, more spare time and having more money to spend. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Potato Cucumber Salad With Mango recipe.
