Tempted

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It’s more than a week now since my stomach is in the doldrums. It isn’t getting better. I am tempted to have my morning cup of tea. Even that’s off limits. Bananas, and rice are my fate. I want to escape them, but don’t know how.

Yesterday I was super excited  to make a roti (flat bread) on the girdle. I had made a batch of mutton curry with green peas. The smell of it, while it was cooking was heavenly. I ate it, relishing every spoon full. At the same time I was worried whether it would stay in the stomach. It didn’t. Today it’s back to eating rice.

My sister consoled me on the phone with the cryptic remark that I should be glad that I am losing weight, because of sickness. It’s not the same — feeling sick, or losing weight willingly. 

What do you think?

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DAILY PROMPT

Tempted

Write a new post in response to today’s one-word prompt. 

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What Agrees With Me

Daily Prompt: Mouths Wide Shut
Are you a picky eater? Share some of your favorite food quirks with us (the more exotic, the better!) Omnivores: what’s the one thing you won’t eat?

I was a picky eater, but not now. I like to eat everything, except which is forbidden by my religion. I tend to eat less meat, more of vegetables. I tend to go overboard, when Shami kebabs, Chapli kebabs, or Seekh kebabs are on the menu, then I must have them (regardless of the consequences).

I try to avoid beef, beans, cauliflower, cabbage, and potatoes. They wreck havoc with my stomach. Similarly inorganic milk gives me diarrhea.

Now it is not the question of my liking what to eat, but I can only eat food which doesn’t create turmoil in my stomach.

Here is a recipe for Seekh kebabs. They can be made with beef, or chicken breast.

Minced beef, or chicken breast 1/2 kg, minced
1 large size onion, minced
1 large size egg
Ginger 1 1/2 inch piece, minced
Salt, and red chillies as liked
Green peppers, deseeded, minced 2
Wheat flour 1/2 cup
Zeera, large cardamom, black pepper, grinded, as liked
Fresh Mint leaves, washed, 1 cup, chopped finely
Oil for frying

Mix the ingredients. Leave the mixture overnight in a fridge to develop taste. Use a skewer to shape them, and slide them into oil for frying.

Before serving take two tablespoons oil, one small sliced onion, two chopped green peppers in a large frying pan. Add the fried kebabs. Cover. Let remain on low heat for ten minutes or so. Shake them occasionally till they are heated throughly.

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