SUMMER POTATOES
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Summer Potatoes — Quick and Easy Cool Parsi Recipe

 Summer Potatoes — Quick and Easy Parsi Recipe

Summer Potatoes — Quick and Easy Cool Parsi Recipe, for  your ever hungry brood’s summer vacation this year. Simple and delicious, leaves one asking for more.

Summer Potatoes is light and lovely, cooling, tasty and filling, a recipe so easy to make and so quick to serve. Summer Potatoes are an excellent accompaniment to your meats and other meals or it may be used as a main dish by itself, eaten with Dhebras.

‘Parsis love their potatoes’ and amongst the family recipes from as early as mid-1800s, other than the Summer Potatoes, I discovered at least four other Potato Salads; including the old German Kartofel Salad. I will share them all with you in due course.

 

INGREDIENTS:

PER PERSON:

2 large potatoes (if for a main dish, add 2 more  per person);

SUMMER POTATOES
POTATOES PER PERSON

100 Gms curds or 150 ml buttermilk per person (use Yogurt, if you prefer; though Yogurt is not so cooling a food);

¼ tsp cumin powder or freshly, roughly crushed roasted cumin seeds;

¼ tsp black pepper powder or a sprinkle of freshly ground pepper (powder tastes better);

1 tsp finely cut fresh coriander leaves;

2 mints leaves (optional);

1 green chili or as preferred (CHECK {*} in the recipe below).

METHOD:

1) Boil or steam the potatoes whole,

Since in the old recipe the potatoes were put in a pottery vessel (matti nu vaasan) and buried in the embers of the wood stove, we at our place bake the potatoes whole. However, this is time consuming and steamed potatoes do just as well. Boiled potatoes turn up an equally tasty dish and save a lot of time. Any of the three ways will do.

2) Poke a knife into each potato to see if fully cooked all the way to the center. The knife must slide in easily. Any resistance means the potato is not ready.

3) When done, cooked and soft enough take off the fire, drain and run in cold water,

4) When cool enough to handle take the skins off.

5) Cut into cubes and put aside,

6) When the cubes cool completely:

6 a) Sprinkle fine cut coriander and mint leaves (ensure the leaves have been thoroughly washed before adding),

6 b) Add Washed and finely cut green chilies ( * if you want to reduce the zest of the chili, add slit the green chilies length-wise, leave                       then in the salad for five to seven minutes and then remove them from the salad and discard),

6 c) Sprinkle salt and Cumin powder and black pepper powder and salt;

7) Toss to mix well,     SUMMER POTATOES

8) Add curds mix with a spoon to coat the potatoes evenly (do this just before serving. Curds tends to become very sour if added before hand and kept. even if you refrigerate it),

9) Place into a serving bowl Sprinkle a little more coriander on top,

Serve Summer Potatoes cold, refrigerated or room temperature. If serving as a main course, Summer Potatoes taste marvelous with Sweet Dhebras.

VARIATION: A Few bits of left over pineapple or finely cut bits of Murabba make a delicious variation.

Sweet Dhebras recipe at:

Sweet Dhebras — Flat, Unleavened, Griddle-Cooked Parsi Bread

 

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