I was going through the recipes my mother had left me, when the following two sprang up. The first one of yoghurt will certainly remind you of the all- time favourite dahi ki karrhi but having it as a soup is also quite refreshing.

Yoghurt, as we all know, has been in use for thousands of years. It is nutritious, boosts several aspects of health and, most of all, reduces the risk of heart disease. Not to forget that it contains lots of calcium and supplements such as phosphorous, which the body needs. It helps in weight management too, and should be a part of our regular diet.

The qeema kasaundi recipe given below might have taken it name from kasaundi, an Indian relish or chutney, which is used as a condiment or dipping sauce. The ingredients used for kasaundi are used in this dish too.

SPICY YOGHURT SOUP

Ingredients

4 tablespoons gram flour

1 1/2 cups beaten yoghurt 

1 teaspoon chilli powder

1/2 tsp turmeric powder

1 tomato, chopped into small pieces

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds (methi dana)

An appetising lunch for the long, hot summer days

3 cloves garlic thinly sliced

4-6 curry leaves

3 tablespoons oil

1 1/2 cup water

Salt to taste

Method

In a bowl, mix the yoghurt, gram flour, chilli powder, turmeric powder and salt, and keep aside.

In a deep pan, heat the oil, and add curry leaves, garlic, fenugreek and cumin seeds. Fry until golden. Add the yoghurt mixture slowly, stirring all the time to avoid lumps from forming. After about four minutes, add tomato and water. Let it boil for 15 minutes, till it thickens. It should have the consistency of soup. More water can be added if too thick, but make sure that it is well cooked.

Serve hot with mint leaves (optional).

QEEMA KASaUNDI

Ingredients

1/2 kg minced meat

2 big onions chopped

1 teaspoon black cumin seeds

1 stick cinnamon

1/4 teaspoon turmeric powder

6 cloves garlic

2-inch piece ginger

1 teaspoon poppy seeds

1 tablespoon desiccated coconut powder

1/2 cup oil 

6 eggs  Salt to taste

Method

Grind together garlic, ginger, coconut powder, poppy seeds, cinnamon and cumin, and add turmeric powder. Wash the minced meat and add the ground masala to it. Keep aside. In a pan heat the oil and fry the onions till light brown and add the meat mixture and salt to it. Cook on low heat till all the water is absorbed (no need to add any water as it cooks in its own water). Remove from fire.

In a bowl break the eggs and whisk thoroughly. Grease an oblong transparent pie dish. Put layers of beaten egg and meat mince alternately. Continue till all is used up. The uppermost layer should be of eggs. Bake in a moderately hot oven till the eggs are set and lightly brown. Serve hot.

Note: This dish can be eaten as is or it can be cut in squares (when cooled a little), fried in oil and served as egg squares.

CAPSICUM RICE

Ingredients

 2 cups rice 

4 green capsicums

2 medium-sized onions

1 tablespoon corn flour

1/4 cup oil

2 hard-boiled eggs

Salt and pepper to taste

Method

Wash and soak the rice in water for half an hour. In the meantime, wash and cut the top of the capsicums, remove seeds, and cut them in rondelles. Peel and slice the onions.

Heat oil in a pan, and stir fry the onions till they are transparent. Add the capsicums and fry for a few more minutes, and then add salt and pepper. Add a cup of water and cook on low heat, till the capsicums are tender, but take care that they do not lose their shape. Let a little water remain.

Dissolve cornflour in a little water and add to the mixture. Cook till it thickens; it should not be too thick but have a spreadable consistency.

Boil rice in another pan and keep aside. In a platter, spread the rice and onion-capsicum mixture on top of it. Decorate with sliced boiled eggs, and serve hot.

This rice dish can be consumed on its own, but qeema kasundi is a good accompaniment.

Published in Dawn, EOS, May 20th, 2018