POTATO SALAD

Potato Salad

 

Ingredients:
I medium Potato
½ teaspoon salt
1 small onion diced
¼ cup finely diced celery
1 Tablespoon fresh dill
¼ cup mayonnaise
1 Tablespoon white wine vinegar
½ Teaspoon salt
pepper to taste

 Peal and cube the potato and place in the coffee pot with about ½ teaspoon salt. Run 10 cups of water through the coffee maker and let cook for 2-3 hours.

 Drain the potatoes and let cool. Refrigerate for about 2 hours.

 mix lightly with mayonaise.
serve.
enjoy.

CUMIN POTATO

 CUMIN POTATO

  
Ingredients:
1 large or two small potatoes – I used red and didn’t bother pealing them.
1/2 tsp salt or according taste
½ tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 smallonion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
1 T dried coriander, chopped

Instructions:
1. Put cubed bite-sized potato and a ½ tsp of salt in the coffeepot and pass water through the unit to cover the potatoes.
2. After unit is done perking, cover the pot with foil and cook until tender. (1-2 hours, test with a fork.)
3. Drain and set cooked potatoes aside.
4. Add salt, paprika, mango powder and garam masala in a plastic bag and mix well.
5. Put cooked potatoes in bag and shake until evenly coated .

6. Heat oil in coffeepot.
7. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions and 2T water. Cook covered until onions glaze over.
8. Stir well and add the potatoes.
9. Mix the potatoes and add the coriander.
10. Warm for about 1 hour.