It is Shravan a periodof prayer, meditation and abstinence for most Hindus but the Molio family inGogol seem unperturbed. What do you think could be on the menu for lunch? SoniaMolio and her two daughters Mukta and Vaidehi lead the way to the kitchen. Apot of Basmati rice is on the fire. A paste of chilli powder, turmeric powder,lime, salt, ginger and garlic is generously applied to mackerels and prawns andkept aside. These, to ensure the flavours are absorbed. Undoubtedly a treat fora fish-lover’s palette.
But does thefamily not observe Shravan? “The family does not eat meat and fish on Mondaysand Fridays. During Shravan I observe a vegetarian diet from Friday to Monday.My children however, do not observe the extra two days,” says Sonia.
Sonia goes on todrain the water from the rice and begins the preparation for the mushroom pulaowhich is the main dish for lunch. She chops the mushrooms as the pulao gets ready.She then goes on to fry the mackerel and prawns. “I use coconut oil for frying,it lends great taste to the food” she offers a cooking tip. As the prawnscrackle on the pan, the aroma is appetising. A preparation of cauliflower onthe other burner is almost ready. To this, she adds a garnishing of choppedcoriander.
“Mukta loves hergreens, whereas Vaidehi likes almost any kind of food. Vahedi helps me in thekitchen, she knows to clean prawns and small fish,” Sonia says.
What remains nowis the desert. The tantalising, rich aroma of ghee as it melts in the pan makesthe tummy rumble. Sonia adds the seviya to the melted ghee. As she tosses theseviya around, she says she loves to cook. “I learnt to cook from my mother.However, I cook mutton like my mother-in-law does.” A few minutes later sheadds the milk and nuts to the pan of seviya. The kheer is almost ready.
The food isserved; it is a glorious spread ready to be devoured.
