Ishani enjoys cooking, discussing recipes, quizzing me on food eaten whenever I have not been with her, watching food shows and be a foodie. While I am a strict recipe follower, she is not rigid. She can miss or replace an ingredient with reasonable panache. Much to my chagrin she will even simplify steps, scold me for being such a stickler and still create an aromatic ensemble on our dinner tables. Convenience is her motto of life keeping in tandem flavour, spice and creativity.
This recipe is truly like her many discoveries. It is simple to do. It works brilliantly as a snack or a starter, goes with several cuisines and is truly really lip smacking.
My food word for this recipe would be crunchy.
When you go shopping look for;
Red chilly flakes
The recipe would be;
Boil about half a Kilogram of baby potatoes, skin them and massage them with a dash of salt. Keep them aside for a couple of hours. Warm about two tbsp of oil in a wok. When warm throw in four tbsp heaps of white sesame. The seeds start sputtering and turning into a mild golden hue. Add half a cup of tomato ketch-up. Next very quickly throw in the potatoes and stir fry. Add salt to taste. Sprinkle red chilly flakes. Toss around for four mins. Cover the wok with a lid for two more mins. Now you are good to serve.
Like sesame, every crunchy bite opens up hidden feelings of epicurean delight in your being. They said Open Sesame in Arabian Nights, didn’t