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See below ingredients and instructions of the recipe
1/4 c Cilantro, coarsely chopped
1 tb Jalapeo pepper
-cored, seeded, chopped
8 (to 10) mint leaves
1 tb Ginger, coarsely chopped
1 1/2 lb Waxy potatoes
-Yellow Finn or Yukon Gold
-peeled, cut in 1 1/2" cubes
1/4 c Lime juice
1/2 ts Chaat powder
1/2 ts Salt
Put the cilantro, jalapeo, mint and ginger in a food processor and
process until finely chopped. Set aside.
Steam or boil the potatoes until they can be pierced easily with a
fork, 15-20 minutes.
Meanwhile, mix the lime juice, chaat powder and salt in a large bowl.
Add the cooked, drained potatoes and toss gently to coat; they will
absorb the juice quickly. Add the herb paste and toss again. Taste
and adjust seasonings. Serve immediately or chill for 45 minutes and
serve cold.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 06-09-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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