Pastrami Reuben Sandwich, Potato Salad and Cel-Ray Soda

Ingredients

• 500 g Potatoes (About 3-4 medium waxy potatoes like Yukon Gold or red potatoes)
• 1 cup Curd (Use thick, full-fat plain yogurt, whisked until smooth)
• 1 small Red Onion (Finely chopped)
• 1 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped, plus more for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess of the yogurt)
• 2 tsp Vegetable Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves (Fresh or dried)
• 0.25 tsp Turmeric Powder

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.

2. 2

   Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.

3. 3

   Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.

4. 4

   Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

5. 5

   Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.

6. 6

   Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.

Ingredients

• 2 cup Celery (roughly chopped, about 4 medium stalks)
• 1 cup Granulated Sugar
• 1 cup Water (for the syrup)
• 1 tsp Celery Seeds
• 0.125 tsp Salt (a small pinch)
• 1 tsp Lemon Juice (freshly squeezed)
• 3 cup Seltzer Water (or club soda, chilled)
• 2 cup Ice Cubes (for serving)

Instructions

1. 1

   Prepare the Celery Syrup

   • In a medium saucepan, combine the chopped celery, granulated sugar, water, celery seeds, and salt.
   • Stir the mixture over medium-high heat until the sugar completely dissolves.
   • Bring the mixture to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
   • Let it simmer for 15 minutes, allowing the celery flavor to infuse into the syrup. The celery should be very soft.
2. 2

   Strain and Chill the Syrup

   • Remove the saucepan from the heat and stir in the fresh lemon juice. This brightens the flavor.
   • Place a fine-mesh sieve over a heatproof bowl or jar. For an even clearer syrup, line the sieve with cheesecloth.
   • Carefully pour the hot syrup through the sieve. Use the back of a spoon to press down on the celery solids to extract as much liquid as possible.
   • Discard the celery pulp (or save it for stocks or soups).
   • Allow the syrup to cool to room temperature for about 30 minutes, then cover and refrigerate for at least 1 hour, or until completely chilled.
3. 3

   Assemble the Soda

   • Fill four tall glasses (like Collins glasses) with ice cubes.
   • Pour 1/4 cup (60 ml) of the chilled celery syrup into each glass.
   • Slowly top each glass with 3/4 cup (180 ml) of cold seltzer water or club soda.
4. 4

   Garnish and Serve

   • Gently stir the soda to combine the syrup and seltzer.
   • Garnish with a fresh celery stalk, a lemon twist, or a sprig of mint, if desired.
   • Serve immediately and enjoy the unique, refreshing flavor.