Everyone loves mash potato salad. The soft cloudy texture combined with creamy and subtle flavours are favourite among old and young alike. The recipe below is a twist to the traditional Indian version of potato salad. At my home we eat this with rice and dal or use it as a sandwich filling or even just like that.
GOES WELL WITH: Steamed or Jeera Rice, Dal, White bread sandwich, Rotis or Nan.
WHAT TO DRINK: Any cola Drink in healthier version cranberry juice tastes divine with this.
TIME TAKEN : 10 - 15 mins.
INGREDIENTS:
1. 150 gms Potato
2. 4 fresh Eggs
3. 1/2 tsp vegetable Oil
4. Few Curry leaves
5. 1/2 tsp mustard seeds
6. Salt to taste
POINTERS:
1. If you are a working person then a quick fix can be, just boiling and refrigerating potatoes. You can use them as per your dish requirement and a stock of boiled potatoes is a neat way of keeping a potential home cooked meal almost ready.
2. While boiling egg and potatoes together, bear in mind that once you are done with boiling and you have released the steam of the pressure cooker, immediately transfer the eggs into cold water. This is done to stop the cooking process.
METHOD:
1. Peel potatoes, place them along with the eggs in a pressure cooker, add a pinch of salt and close the lid and let the potatoes and eggs get cooked.
2. Once they are done, place the eggs into cold water and potatoes in a mesh and drain out excess water.
3. Peel the eggs and mash the potatoes and eggs roughly in a bowl (we want the bits of the eggs and potato, and not paste of them). Preferably mash them with hand.
4. In a Ladle, pour in the oil and place the curry leaves and mustard seeds and place it on fire.
5. Once the mustard and the curry leaves start to crackle turn off the heat and turn over the contents of the ladle into the mix of potatoes and eggs already in the bowl. Add salt and mix well.
6. Enjoy the dish hot with roti or nan, place a slice of cheese on bread and then make a sandwich with this filling and with rice try eating this beauty at room temperature.
GOES WELL WITH: Steamed or Jeera Rice, Dal, White bread sandwich, Rotis or Nan.
WHAT TO DRINK: Any cola Drink in healthier version cranberry juice tastes divine with this.
TIME TAKEN : 10 - 15 mins.
INGREDIENTS:
1. 150 gms Potato
2. 4 fresh Eggs
3. 1/2 tsp vegetable Oil
4. Few Curry leaves
5. 1/2 tsp mustard seeds
6. Salt to taste
POINTERS:
1. If you are a working person then a quick fix can be, just boiling and refrigerating potatoes. You can use them as per your dish requirement and a stock of boiled potatoes is a neat way of keeping a potential home cooked meal almost ready.
2. While boiling egg and potatoes together, bear in mind that once you are done with boiling and you have released the steam of the pressure cooker, immediately transfer the eggs into cold water. This is done to stop the cooking process.
METHOD:
1. Peel potatoes, place them along with the eggs in a pressure cooker, add a pinch of salt and close the lid and let the potatoes and eggs get cooked.
2. Once they are done, place the eggs into cold water and potatoes in a mesh and drain out excess water.
3. Peel the eggs and mash the potatoes and eggs roughly in a bowl (we want the bits of the eggs and potato, and not paste of them). Preferably mash them with hand.
4. In a Ladle, pour in the oil and place the curry leaves and mustard seeds and place it on fire.
5. Once the mustard and the curry leaves start to crackle turn off the heat and turn over the contents of the ladle into the mix of potatoes and eggs already in the bowl. Add salt and mix well.
6. Enjoy the dish hot with roti or nan, place a slice of cheese on bread and then make a sandwich with this filling and with rice try eating this beauty at room temperature.
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