Cheap but succulent fare

If prices of vegetables are making you cry, then read on. Chef Pradeep More puts together a meal that doesn’t cost the earth
With food inflation breaking all previous records, you've probably been scouring the internet for ways to make potatoes more appetising or chicken curry more affordable. Log off right now. Chef Pradeep More shows you how to rustle up a few dishes that use affordable ingredients, but still taste great.
Strawberry curd rice
Ingredients:
1 cup steamed white rice, 1/2 cup fresh cream, Caster sugar (to taste), 1 cup fresh curd, 4 tbs. strawberry crush, 4 tbs. freshly chopped strawberries, 5-6 mint fresh leaves to garnish (optional), 3-4 strawberry halves for garnish.
Preparation:
Mix curd, strawberry crush, sugar and cream in a mixing bowl. Add cooked rice to the mix and stir well. Put in a serving bowl or plate and garnish. Place in the refrigerator and serve cold.
Dahiwaale aloo
Ingredients:
1/2 kg medium sized potatoes (peeled), 1 tsp white cumin powder, 1 tsp. chopped coriander leaves, 2 tsp. ground spices (nutmeg, coriander, jeera and pepper), 1/2 cup ghee, 250 gm curd, 1 tsp. turmeric, 1 tsp. chopped green chillies, 1/2 tsp. red chilli powder, salt to taste.
Preparation:
Deep fry whole potatoes in ghee on a low fire until light they turn brown. Heat 1/2 cup ghee, add cumin seed powder, turmeric, red chilli powder and curd. Stir until light brown.
Add fried potatoes, salt, little less than two cups of water and cook on low fire till potatoes are tender. Mix chopped coriander, green chillies and spices. Remove from fire. Serve.
Chicken gravy
Ingredients:
350 gm chicken (curry cut), 2 tbs. curry powder, 1 tsp. turmeric powder, 1 tbs. chilli powder, 1 small lemon, 1 tsp. green chilli, 1 tbs. fresh ginger (chopped), 1 tsp. cumin, 1 red capsicum (chopped), 800 gm tomatoes (chopped), 300 ml coconut milk.
Preparation:
Heat oil in casserole, put cumin seeds and ginger into it. Marinate the chicken pieces with turmeric, chilli, curry powder and lemon juice for at least an hour. Add marinated chicken to the pan. Add chopped tomatoes and peppers to it. Add coconut milk. Adjust the seasoning by adding salt and pepper. Cook till the chicken is tender. Once cooked, garnish it with coriander leaves and serve.
Spinach Dimsum
Ingredients:
150 gm plain flour, 25 gm spinach puree, salt to taste, ½ tbs. oil, ½ cup warm water, 100 gm minced mushrooms, 100 gm baby corn, 50 gm water chestnut. Seasoning for filling: ½ tsp. salt, ½ tsp. sugar, 2 tsp. light soy sauce, 2 tsp. white vinegar, ½ tsp. Chinese wine, a little pepper and sesame oil
Preparation:
Make soft dough using flour, water, oil. Set aside for 30 mins. Heat oil, season the minced mushroom, baby corn and water chestnuts. Stir until dry. Chill for some time. Knead and divide dough into 12 equal portions. Roll each piece of dough to a thin round. Wrap the filling; fold seal and pleat to the shape of a pot. Place them on a floured surface, ensuring there’s flour between the 'pots' so they don't stick together. Steam in the steamer until the centre of the filling is cooked. This will take about 8 to 10 minutes. Serve hot with light soya sauce, white vinegar, and a dash of sesame oil.
(Pradeep More is the Sous Chef of MoMo Cafe, Courtyard by Marriott)
Sayoni.Sinha@timesgroup.com