A New Recipe Of Life

Since I have started cooking I am dedicating all my creative acumen, if any, into making the structured diet, that I am supposed to have as per surgeon’s advice, tasteful. It’s a challenge because I have to have a strict eye on the oil and spice quotient. Those who suffer from intestinal issues like recurrent infection and diverticules, may please pay heed.

I have been prescribed to have a high protein, high fibre but a low fat diet. Ensure 80% of the stomach is full while eating. Have lots of liquids. Avoid constipation. Eat smaller portions at an interval of two hours instead of three or four large meals a day. Walk and exercise as body strength allows. Remain stress free. Lead a normal life. Develop and spend quality time in constructive hobbies. In short three sixty degree lifestyle management.

I won’t say I am into it totally. But am trying my level best. Sometimes I forget certain things and promise myself to do better tomorrow. Due to heavy medication I have developed retention issues. For that I have one soaked walnut a day. It’s really good.

For high fibre I rely on daliya (broken wheat), quinoa, sometimes semolina (though it is high on carb), vermicelli (wheat made recommended), wheat flakes for breakfast. I have lots of home made curd which is a probiotic. For protein I rely on whole pulses, chickpeas, kidney beans, paneer, tofu, soya granules and chunks and egg white (only on specific days). I tried chicken but found it hard to digest. Fish I am apprehensive of because again fish oil is heavy for digestion. I have been told to eat everything and see how the stomach reacts. If it’s bloating, resulting in  gastritis or acidity to stop eating that particular item for the time being. Of course, outside food is not permitted.

Brown rice is recommended because it’s rich in fibre but softening it is a herculean task. I am yet to try. If you know any easy way of softening do let me know.

And then there are fruits in place of junk munchies – banana, apple and all kinds of citrus fruits and home made juices.

The second day of my cooking I found a bag full of tomatoes in the fridge which were becoming soft. So I made tomato rice the South Indian way and brinjal curry in curd as a side dish. Since brinjals are required to be fried I roasted them in drops of  oil in the grill pan. I would have preferred curd made of double toned milk but as it was not there at home I used store bought curd. I observed my stomach did not react. So it was all good. And the dishes turned out well. Next time it will be with curd made out of double toned milk.

Those who are not familiar with our part of the globe let me tell you that our cuisine, culture, language, attire change after every few hundred kilometres with the demography. There are broadly four elementally diverse  ways of cooking – North Indian, South Indian, East Indian and West Indian. Every state, city, town, village has their respective regional delicacies which are no less than awesome. Every family has their own culinary repertoire and secret ingredients. There are many recipes about which we, born and brought up in big cities and metros, don’t even know about.

Sometimes the style of cooking blurs too irrespective of the divisive (imaginary) borders mainly because of cultural intermingling, sharing , experimentation and modernization.

Being brought up in the capital I have an essentially North Indian palate. However, my cooking is seasonal. In summers I rely heavily on Bengali dishes (East Indian) interspersed by South Indian breakfast and sometimes even lunch because these are less on oil. Winters the body craves for more of North Indian food as they are rich in spice and oil. However, now I have to be careful about the latter.

Airfryer and microwave cooking has added a new dimension to the Indian kitchen though many would not budge from traditional wok cooking. Wok cooking invariably implies bhuna masala or well fried spices which is best avoided at the expense of a compromise to the taste buds. But churning out a tasty but healthy dish is a work of art and intelligence. Believe me it’s very creative too.

The other day instead of oil frying puffed rice and peanuts for snacking I dry roasted it in the microwave. It turned out crispy. Air fried veggies, soya paneer , tofu and chicken have a different and interesting taste and can be easily incorporated in our regular diet. So is cooking in greased pans and cookers. They may sound strange but in reality you will understand/recognise the distinct flavours and fragrances of each ingredient and vegetables once cooked in less or no oil.

I have not totally given up on the eats I have been  told to not have. But I take them moderately. I do not believe in depriving myself which I have seen inevitably leads to sudden hogging and getting sick. What I have resorted to is moderate intake. If earlier I put two slices of cheese I have brought it down to one in the same quantity. And honestly it doesn’t taste so bad.

I guess even food habits and tastes evolve with age as our system adapts to what is acceptable and palatable. In our youth there was a popular Bengali song which went like this (a loose translation)

“You have given up on many things

Old habits and snacking

But don’t give up on hopes…

And keep your spirits high

O! friend

We shall be meeting

On ‘nother  dawn of life”

The song sounded pessimistic then and even now. Taking a cue from the song and my experience I would say we should not give up on everything as we age. It makes life so boring and sad ! As if there’s nothing to look forward to. Rather we should devise new ways of enjoying what we did in a  modified version. That would not only be mind stimulating but will also keep us engrossed and fulfilled.

On that experimental note I sign off.

Foot Note : Let me know in the comment section what ideas come to your mind of redoing the best possible way what you always engaged in your various phases of life.

Bye and Take care.