Wednesday, 31 October 2012
Thai Basil Chilly Baby Potatoes
Thai Basil Chilly baby potatoes is the perfect vegetarian starter.
Its a quick and easy recipe, and a dish which I make very often.
I grow Thai Basil in my little balcony so I can use them whenever I want.
My daughter loves this, and so do all of us.
Its perfect for today's rainy and cold weather.
Baby potatoes - 500 gms
Thai Basil leaves - 12
Butter - 50 gms
Salt - 2 tsp
Lemon juice - 1 tsp
Dry Red chilly flakes - 2 tbsp
( If you do not have ready chilly flakes, you could coarsely dry grind regular red chillies)
Wash and boil the baby potatoes. Once boiled, drain excess water and keep on a paper towel to remove all the remaining moisture.
Now cut the potatoes into halves. You could keep them whole too if they are too small.
Add salt and lemon juice to the potatoes and mix well and keep for atleast 10 minutes.
Now take a heavy bottomed pan or wok and add butter, and then add the dry red chilly flakes and fry for 1 minute.
Now add the potatoes and fry till the color changes to golden.
Now sprinkle thai basil leaves and stir fry for another 2 minutes.