In a large saucepan, combine the wine, celery, onion and carrot and bring to a boil.
In a saucepan, combine the potatoes and enough water to cover by 3 inches.Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 15 to 20 minutes, depending on size of potato.
Drain, and let cool enough to handle, about 15 minutes.Using your fingers, peel off the skin.Place the potatoes in a medium bowl and mash them with a fork until they are mostly mashed but still slightly chunky (you will need about 1 3/4 cups mashed potatoes)..
In a medium sauté pan, heat 2 tablespoons of oil over medium-high until the oil glistens.Add the mustard seeds and cumin seeds and sauté until they begin to hiss, about 1 minute.
Add the hing, curry leaves, turmeric, chile powder, ginger, and garlic.
Sauté, stirring often, until the garlic is softened, about 3 minutes.He decided to plant the state’s.
first major vineyard.grapes on Old Mission Peninsula, near Traverse City.
Experts told him that the region wasn’t suited to such delicate European grape varieties..Nonetheless, he tore out an old cherry orchard and planted 55 acres of Riesling, Chardonnay, and Merlot.
(Editor: Cordless Irons)