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Who wants to eat a heavy, sleep-inducing lunch on a hot summer day? Throat is parched and the tongue dry, appetite is sluggish and what the body and the mind hanker for are cool delights. A splash in the pool or the puddle, if not a shower, at least, followed by a tall cool drink and, then, only something to bite into can be considered. Even a sandwich seems a burden. A salad is ideal but then most of us seldom venture beyond kheera, mooli, gajar, tamatar-pyaaz and nimbu routine and that tends to become a bit boring. This is where the recipe created by a friend’s resourceful wife took our breath away. Though the lady modestly admitted that her inspiration was a foot-long in a sandwich chain, we think she deserves full marks for creativity. The children at home make absolutely no fuss about this salad on their plate. She fashioned two neat looking boats out of time-tested coolant and refresher kakri and scooped out the seeds. She packed the hollows with hung yogurt seasoned lightly enriching it with a spoonful of healthy oats no more and garnished it with olives and sweet pepper bits. We thought there was a hint of fresh ginger, grated horseradish and chips of tender coconut kernels. And wasn’t invisible mint playing hide and seek? We immediately fell in love with the dish and are delighted to unveil it for our readers. Refrigerate it and enjoy it as a teatime snack or working lunch. Had apple prices not shot through the roof, we would have suggested incorporating diced apples too. But then you can’t have everything! What the heck! Don’t feel deprived. Prepare a bed of crisp iceberg lettuce, garnish the kakri with toasted almond slivers and grapes — a little goes a long way and live the moment like a real nawab.
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Ingredients