Summer is on its way out but one would still like to keep the meals light and, of course, tasty. Though one would welcome lighter choice of dishes in this weather it doesn’t mean it has to be routine with the same old salads. There’s no bar on being innovative and come up with something different. For instance I experimented and came up with namkeen savaiyyaann (savoury vermicelli). It is a wholesome meal which my children enjoyed, though it did not go well with my husband. As he put it: “I could never enjoy sweet vermicelli and you want me to eat salty?” But if, unlike my partner, you enjoy pasta, vermicelli and noodles, this is worth a try.

Below are recipes for savoury and sweet dishes, taken from my cookbook A Rhapsody of Cuisine, that are easy to make and light on the stomach. Bon Appétit!

NARIAL KAY MAUSUF

It’s simple to make, satisfying if one is craving something sweet but, best of all, it’s fat-free.

Quick, easy and light dishes that’ll serve you well in the upcoming months

Ingredients

4 cups fresh coconut
3 cups sugar
1 cup milk

Method

Put the coconut with milk in a blender and blend to a fine paste.

In a deep pan, cook the coconut paste and sugar together. Keep stirring to prevent the mixture from sticking to the bottom of the pan.

When the mixture thickens, remove from heat, spread onto a platter and cut into diagonal shapes.

KATLEY

Katley is explained in the Urdu dictionary as a “curry of gram lentils with vegetables”. But in my in-laws’ household this curry is cooked using moong daal (yellow lentils) with khulfa saag. Try it; I am sure you will like it.

Ingredients

1 cup yellow lentils
1/2 kg khulfa saag
1 medium-sized tomato, chopped
1 onion small, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin fenugreek (methi dana) powder
(To make this powder take equal parts of cumin seeds and fenugreek seeds and grind to a fine powder)
1 tsp garlic paste

Salt to taste

1/2 cup tamarind pulp

For seasoning (baghaar)
A few curry leaves
 4-5 dried whole red chillies
1/2 tsp cumin seeds
2 tbsp oil
Fresh coriander for garnish

Method

Clean and dry roast lentils; wash and soak in water for an hour. Clean and wash the khulfa saag. Break the soft stalks in to small portions, retaining the leaves intact.

In a cooking pot, boil the lentils and khulfa and all the spices till soft. Add tamarind pulp and cook for some more time till pasty.

The cooked dish should be of the consistency of porridge — neither too thick nor watery. Transfer to a serving bowl.

Heat oil in a fry pan, add ingredients for seasoning. When they change colour and release aroma remove from the fire and pour over the Katley.

Sprinkle fresh coriander and serve hot with boiled rice.

NAMKEEN SAVAiyyaaN

Vermicelli doesn’t always have to be used in a sweet dish; here’s a savoury twist on these beloved desi noodles

Ingredients

200 gm vermicelli, coarsely crushed
1 large onion, sliced
1 tsp ginger garlic paste
2 medium-sized tomatoes, chopped
2 green chillies, chopped
1/2 tsp red chilli powder
3 eggs
1 tbsp butter

Salt to taste

2 cups water
1/2 cup oil
Fresh coriander to garnish

Method

Heat oil in a pan. Sauté onion and ginger garlic paste until soft. Add tomatoes, green chillies, chilli powder and salt. Fry till the ingredients are well-blended. Pour water and bring the mixture to a boil.

Break the eggs — one at a time — and slip them into the pan. Cover the pan to let the eggs cook fully. Then cut them into large pieces in the pan itself.

Add the vermicelli with your hand in a circular motion, so that they are evenly spread. Reduce heat and cook till the water is completely absorbed. Put butter on top, and turn off the heat.

Transfer to a serving dish, garnish with fresh coriander and serve hot, accompanied with any kind of chutney.

Variation: You can substitute egg with cooked mince meat.

Just take 1/2 kg of cooked meat. Put it in a pan, add water and then vermicelli. Then follow as mentioned above.

Published in Dawn, EOS, September 17th, 2017