Many people must be wondering why the Bombay Howrah Dining Car has gone so silent suddenly. That’s because one half of BHDC was diagnosed with a stomach infection two weeks ago and has been recuperating, while the other half has been extremely busy at work! I have no idea what I ate and where, but I got a fairly bad attack and as a result have been put on a very strict diet. Which also explains why our cooking experiments have ceased for a while.
A full recovery is expected to take time and till then I have been asked to restrict my diet to vegetables, fruits, rice, wheat, tofu, egg white, chicken and white fish with little to no oil and minimum spice.
Initially my helper, Katherine, took this very seriously and started cooking almost bland food. I dealt with this for all of 2 days, after which I decided to take matters in my own hand. As I reflected on the diet I was given, I realized there was a lot I could do with it and decided to go back to many of the dishes I grew up eating. Since my father and both my grandmothers were vegetarian, most of the meals at home were vegetarian. My mother would cook chicken/fish on the weekends only or I would eat non-vegetarian food when I went out for a meal.
So between my trusted recipe book and calls back home to my mother, I started to pull together a menu that catered to the prescribed diet to keep my stomach and more importantly my heart happy! It was wonderful to rediscover many of these dishes, as I don’t cook them as often any longer. And it got me thinking of how wholesome home cooked Marathi food can be.
I have 2-3 more weeks of the diet to follow, so will continue to dig through my recipes and update this post 🙂
Beetroot chi koshimbir – cooked and diced beetroot, fresh cucumber and tomato mixed with salt, sugar and a squeeze of lemon juice. This is a great way to enjoy beetroots!
Batatyachya Kachrya – thinly sliced potato and onion tempered with mustard seeds, hing (asafoetida), turmeric, little chilli, curry leaves, salt and sugar. A very simple preparation but very tasty.
Sanza also known as Upma. This is a savoury preparation made from semolina, onions, peas and spiced with cumin, hing, methi (fenugreek) seeds, chilli, curry leaves, salt and sugar. Our homemade preparation is light and fluffy unlike the sometimes gloopy upma you get in restaurants. I have no idea why they need to drench it in so much ghee, when the lighter one is just as tasty and probably more healthy.