Ever wonder what Mennonites in Ohio make?
Getting modern with it, they are.
Thanks to a very kind gift from a old friend I learned all about it. They are a sophisticated bunch. At least people hanging out at the Rosedale Mennonite Missions International Center are.
Most community or church cookbooks are full of classic potluck fare: “salads” full of mayonnaise, casseroles galore, and other hearty fare. I LOVE these cookbooks, but this church cookbook was a refreshing change of pace. It has quite a variety of foods from round the world.
Ive never seen Indian food in a community cookbook before.
I switched up quite a few things based on what I had on hand, but hey, that just makes this more international, yah?
It called for curry powder, and seeing as I don’t usually care for curries, I made my own blend accentuating the parts if a curry blend I like most.
Cumin and cinnamon are my most favorites. Though for savory purposes I kept the cinnamon minimal.
I had some potatoes and some turnips so I added the nips in.
I’m all about nips. You gotta be if it go around bra-less.
If the word nom was still acceptable I’d use it here to describe the utter scrumptiousness of this. But I don’t use words like nom. I strongly dislike that shi-stuff. I meant stuff. We are among the holy here.
Indian Potato Salad(adapted from the World at your Table, an RMM cookbook compiled by Susannah Fath
3/4 pound red potatoes
2 tsp. cumin seeds
1 1/2 tsp. salt
Your own curry mix-1 1/2 tsp.(my blend included ground cumin, ginger, turmeric, coriander, cardamom, cinnamon and freshly ground black pepper)
Pinch of cayenne
I jarred roasted red bell pepper, chopped
Cilantro to taste(I like lots)
Peel turnips. Cut taters and turnips up. Desired size.
Bring a pot of water to boil, add taters and neeps(potatoes and turnips)
Boil til tender then transfer to a bowl. Meanwhile, toast cumin seeds for a couple of seconds.
Add all spices to taters and neeps with remaining ingredients and toss.
Then toss in yo’ tum.