---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Lo/no-fat
       Yield: 6 servings
    2.00 tb Cumin seeds
    2.00 tb Paprika
    1.00 tb Coriander seeds
    1.00 ts Cayenne pepper
    1.00 tb Powdered ginger
    1.00 tb Cinnamon
    1.00 ts Powdered mustard
    8.00    Red Bliss potatoes about the
            Size of golf balls
    2.00 md Cucumbers
    2.00    Firm mangoes (or papayas)
    0.50    Red bell pepper, seeded
    0.25 c  Orange juice
    2.00 tb Minced ginger
    2.00 tb Fresh lemon juice
    0.25 c  Chopped fresh mint
            Salt and freshly ground
            Black pepper to taste
   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
   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.
   Yield:  6 servings.  Approximate nutritional analysis per serving: 165
   calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium
   (before salting), 4 grams protein, 40 grams carbohydrate. Converted to MM
   by Donna Webster     donna@webster.demon.co.uk