Recopies within a budget of `75

Renowned Chef Shankar Krishnamurthy has come up with an interesting concept — a book of recipes that will cost less than $1 each, to make.

Keeping in mind the dip in the incomes of most households with a parallel increase in expenditure during the pandemic, he has devised a list of recipes which can be cooked within a budget of merely Rs 75. He has also ensured that the cooking process of these recipes is simple and can be carried out with easily available humble ingredients, and most inexpensive vegetables. He has also provided the option of substituting ingredients in case of their non availability.

We present few of the many fabulous recipes excerpted from chef Shankar’s digital book.

MANGOLIAN VEGETABLE RICE BOWL

INGREDIENTS

1cup Broccoli florets

1/ 2 cup red and yellow bell peppers, thick strips

1tbsp Garlic, chopped

15 gms Ginger, julienne

1/ 2 cup Bok choy, sliced

1 Large onion, sliced

2 Spring onions

1 cup Button Mushroom, sliced

1/ 2 cup Chinese cabbage, roughly chopped

3 cups Basmati rice, cooked

2 no Eggs

FOR SAUCE

3 tbsp Sesame oil

2 tbsp Oyster sauce

1 tbsp Soya sauce light

2 tbsp Red chilli paste

1 tbsp Hoisin sauce

1/ 2 tsp Vinegar A pinch of sugar

1 tsp Chicken broth powder

1/ 2 tsp Crushed black pepper

2 tbsp Cornstarch

SaIt to taste

METHOD

In a skillet, heat oil, saute ginger, garlic, onions and vegetables and add the rest of the sauce ingredients.

Add a little water to cornstarch, and make a smooth paste. Add this paste to the above mix, season well.

In a wok heat oil, add beaten egg and stir; add in the rice and fry well.

Top up with vegetables, mix thoroughly and continue to cook for 5 more minutes.

Divide into 4 bowls. Top with chopped spring onion and serve hot.