Recipes For Under Rs100

What can you do with Rs100? Plenty if you’re inventive as these four cooks ably demonstrated. We gave each Rs100, and asked them to whip up a budget-friendly dish. Only salt, pepper and cooking oil were excluded from the final tally.

Pooja Dhingra, owner, Le 15 Patisserie 
DAIRY MILK PUDDING

INGREDIENTS (Makes 2-4 servings)
• 40gms egg yolk (Rs6 for two eggs)
• 15gms sugar (Rs5 for 100gms)
• 65gms milk (Rs15 for 500ml)
• 4gms gelatin (Rs50 for 100gms)
• 1 bar of Dairy Milk chocolate (Rs22)
Total cost: Rs98.00

METHOD
• In a small bowl, whisk together the egg yolks and half of the sugar.
• In a saucepan, bring the milk and remaining sugar to a boil.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Put the mixture back in the saucepan, and cook and stir over medium heat until it coats the back of a spoon.
• Remove from heat and then add softened gelatin.
• Break Dairy Milk into small pieces in a medium sized bowl. Pour the milk over the chocolate and whisk well.
• When the mixture has cooled to almost room-temperature, transfer the pudding to parfait glasses and serve cold.

Anushruti R. K., food blogger, divinetaste.com
BABY POTATOES IN A YOGHURT GRAVY

INGREDIENTS (Makes 1 serving)
• 500gms baby potatoes (Rs18 for 500gms)
• 400gms yogurt (Rs28 for small tub)
• 50gms freshly grated ginger (Rs4 for a piece of ginger)
• 50gms coriander powder (Rs10 for a small packet)
• 3/4 teaspoon red chilli powder (Rs15 for 50gms)
• 1 green chilli, minced (25 paise)
• 50gms garam masala powder (Rs20 for 50gms)
• 1 ½ teaspoon salt
• 2 tablespoon fresh coriander or cilantro, chopped (Rs3 for one thick stem)
Total cost: Rs98.25

METHOD
• In a medium-sized pot, boil the potatoes until tender. Alternatively, pressure-cook the potatoes with two whistles. When cool, peel the potatoes and keep aside.
• In a medium-sized bowl, whisk the yogurt to remove any lumps. (If your yogurt is very thick, then use 1 1/2 cup yogurt and 1/2 cup water, but do keep in mind that the yogurt is supposed to be on the thicker side.)
• Stir in the ginger, coriander powder, red chilli powder, green chilli, garam masala powder, salt and coriander leaves. Stir in the potatoes and marinate for five to six hours.
• Place the potatoes along with the yogurt mixture in a medium-sized pot and cook on a medium low flame, stirring all the while until the gravy comes to a boil. It is important to keep stirring to prevent the gravy from splitting. Once it comes to a simmer, take off the heat and serve hot or at room temperature. You can eat the dish with rotis, parathas, pulaos or even simple plain rice.

Asha Khatau, cookbook author 
CHEESE AND TOMATO PANINI

INGREDIENTS (Makes 2 sandwiches)
• 2 pieces oblong flat bread (Rs20 for a loaf)
• 2 Amul cheddar cubes (Rs20)
• 2 cloves of garlic (Rs5)
• 1 medium-sized tomato, sliced (Rs2)
• 1 teaspoon each of dried oregano and basil (Rs10 for 30 basil leaves and Rs10 for four sprigs of oregano)
• Salt and pepper to taste
• 3 tbs Amul butter (Rs15 for 100gms)
Total cost: Rs82

METHOD
• Grate the garlic cloves and whip them into the butter.
• Slice both the pieces of breads horizontally and spread half the quantity of butter over them.
• Layer the tomato slices on the bread, add the grated cheese over it and sprinkle them with herbs, salt and pepper.
• Close the sandwiches and press gently. Brush with the remaining butter on both sides of the bread and place in a sandwich grill until golden and crisp.
• Remove from the grill and cut each sandwich into three pieces at a slant. Serve hot.

Roshni Bajaj Sanghvi, food writer 
CARAMELISED ONION BISQUE

INGREDIENTS (Makes 2-3 servings)
• Four cloves garlic, minced (Rs4 for 50 grams)
• 2 tablespoons butter (Rs27 for 100gms)
• 2 tablespoons olive oil
• Two red onions, thinly sliced (Rs4 per 250gms)
• One cup water
• 500ml milk (Rs14 for 500ml)
• A tiny pinch of nutmeg powder (Rs14 for one piece)
• Four to six slices brown bread, toasted (Rs24 for a loaf)
• Salt
• Pepper
Total cost: Rs87

METHOD
• In a large saucepan, lightly fry the garlic using both the butter and the oil.
• Add the onions to the pan and sweat them until soft. Turn up the heat and allow them to caramelise, stirring frequently to even out the colour, for about 10 to 15 minutes. De-glaze with water.
• Add the milk and bring to a boil.
• Stir in the nutmeg powder and reduce to a simmer for about 10 minutes.
• Chop up four slices of the toast in quarters, and add it to the simmering mix.
• Once the toast softens and starts breaking up, take the soup off the heat and let it cool.
• Blend the mix at high speed in the tall jar of a mixer. The soup should be creamy and evenly smooth. It can be thickened with more toast softened in milk, or thinned out with just milk.
• Add salt and pepper to taste. To serve, reheat and pour into bowls, topped with more cracked pepper.