The summer heat is still at its peak, which is enough to keep even the most dedicated housewives out of the kitchen. But what can one do? The cook or self — what-ever the situation — one has to cater for others in the house. Eating out is not an option all the time, plus heavy, oily meals are not suitable for health or this weather.

Considering that, today’s menu contains the lightest of meals one could think of. None of the dishes prepared have any spices, which are often a source of irritant to your taste buds and can irritate the gut. The ingredients used are all healthy enough. And the preparation time is not long.

However, I can’t say the same for the dessert though. It is not that heavy but since the sugar and fat content is there, you can allow yourself some indulgence with a delicious dessert.    

A wholesome but light meal can be prepared without slaving in the kitchen

TOMATO AND COCONUT RICE

INGREDIENTS

2 cups rice, washed thoroughly
2 onions, medium sized
3 red tomatoes, medium sized
3-4, green chillies, keep them whole
1 1/2 tablespoons desiccated coconut, dry roasted to a very light brown
Salt and pepper to taste 1/4 cup oil
1 tablespoon fresh coriander leaves, chopped

METHOD

Soak rice in a bowl for about 15 minutes.

In a deep pan heat oil and fry the onions till they are light brown.

Meanwhile, in another pan put tomatoes and 1 1/2 cups water, and bring to a boil. After one boil remove from heat, take out the tomatoes, de-skin them and blend to a paste. Keep aside.

When the onions are light browned (not dark) add the tomato paste, green chilies, salt and pepper. Drain and add the rice, stir to mix, and then add 3 3/4 cups of water. When the water is absorbed, put the pan on a flat skillet (tawa), and sprinkle coconut and coriander on the rice. Cover tightly, reduce heat to minimum, and put on ‘dumm’ till steam is released. Serve hot.

KUNDI

INGREDIENTS

1kg mutton/chicken, boneless and cubed to small sizes
5 green chillies, washed and chopped
3 tomatoes, washed and chopped (skinned, optional)
1 1/2 tablespoons, flour (maida)
1 1/2 cups milk
1 teaspoon cumin seeds
3-4 red whole chilies
Salt to taste
1/2 cup oil

METHOD

Pulverise the tomatoes and green chilies in a blender. In a deep pan put in the mutton/chicken with the tomato chilli mixture, add enough water to cook till the meat is tender. When only a little gravy is left, remove from heat.

In a separate pan, heat oil, add cumin and whole red chillies. When they change colour, add the flour and fry until it turns golden. Add milk; keep stirring till it turns to a smooth sauce. Now add the cooked meat along with the gravy. Simmer, but do not boil. Cook till you get a desired consistency. Serve hot.

Note: tomatoes and chillies can be added or reduced, depending on your taste.

Note: cooking the mutton/chicken with bones, is an option too, if so desired. 

HARAY BHARAY KEBAB

INGREDIENTS

300 gm potatoes, washed and boiled
150 gm peas, boiled
150 gm spinach, boiled
1 tablespoon coriander leaves, washed and chopped
2 ‘’ piece ginger, grated
1 tablespoon chaat masala
Salt to taste
1 egg, beaten
Oil for frying

METHOD

In a bowl mash and mix together potatoes, peas, and spinach till you get a smooth paste. Add coriander, ginger, salt and chaat masala. Mix well and keep the mixture in the fridge for an hour. When needed take it out, shape into patties and dip in egg mixture. Heat oil in a fry pan and shallow fry to a light crisp golden colour, on both sides. Serve hot. These kebabs go well with the rice and mutton dish.

ROTE

(Rote means a thick roti)

INGREDIENTS

3/4 cups semolina (suji)
1 cup fresh milk
2 1/2 cups, milk powder or 250 gm khoya
1/2 cup butter or ghee (if using powdered milk use additional 2 tablespoons butter or ghee to make up for the lost moisture of khoya)
2 cups, sugar
175 gm almonds, peeled and blended to a paste
A pinch of saffron, dissolved in milk to sprinkle on top
1 tablespoon raisins, cleaned
1/2 tablespoon, poppy seeds (khash khash)

METHOD

In a bowl, soak semolina in milk for 15 minutes or till it softens. Make syrup of sugar with a little water. When cooled add all the ingredients except raisins and poppy seeds and mix well. Take an oblong baking dish, grease it well with butter or ghee (whatever you are using). Spread the mixture evenly and sprinkle raisins and poppy seeds on top. Bake in an oven on moderate heat, put in a clean knife to see if done. Once light brown, remove from heat. When cooled, cut into squares.

It can be served cold or warm depending on your taste.

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Published in Dawn, EOS, July 15th, 2018