Bhagyashree’s family has an eclectic diet but as a family person she tries to cater to all. Her personal favourite cuisines are as diverse as Thai and Mumbai street food. caught up with the actress for an exclusive chat.
Excerpts: Soaked seeds and its water. Both vegetarian and non-vegetarian fare. I love with an extra .
I enjoy lemongrass fish and sushi every now and then. Mostly South Indian fare because my hubby loves it. We alternate it with because my kids love that.
Two different veggies and brown rice. I love home-made curd. Usually or homemade and sometimes soup and pattice.
A big portion of veggies with rice. Walnut brownie and . I do functional training which could be yoga, Pilates or weight training or cardio.
But it’s one of each during the week. Fried food and . , , , pizza, pastas, enchiladas.
In fact, most of the dishes that my family likes. : My daughter makes amazing salads and pasta. My son bakes cakes really well and also makes excellent pesto sauce.
Mexican enchilada for my hubby, fluffy omelette for my son and pizzas for my daughter. My dad used to make the most amazing Chinese food and mom’s was the best. Eating local cuisine at a shack in Goa.
Or at an Italian place and feast on truffle, pasta and wine. In Mumbai, I enjoy food at the Thai Naam, Thai Pavilion and love the at Juhu beach. I eat out at Zuma.
. . in most cities, Dubai, London, New York the quality is consistent.
Recently, I discovered Escape in Bangkok. Thai, Mumbai street food and then a good truffle risotto. cooked at home.
I don’t have any guilt associated with food. A walnut brownie and spicy Thai salad because I didn’t know which taste I wanted last in my mouth. A good black coffee.
. . I used to enjoy the ones at Taj Land’s End.
. My mom used to make it really well. Nowadays, I relish diluted .
Coffee is my go-to. I also love Kashmiri . A tomato soup or hot and sour soup.
Never feel guilty about the food you enjoy because it feeds your soul too. Eat in moderation so you can continue to enjoy it for your entire lifetime. 2 bowls whole 2 tablespoon 1 teaspoon cumin seeds ( ) 1″ grated ginger Pinch of (asafoetida powder) 3 onions (finely chopped) 4 to 5 finely chopped green chilies (or as per taste) 4 tomatoes (finely chopped) 2 teaspoons cumin seeds powder 1 teaspoon red chilli powder (or as per taste) 1/4 teaspoon turmeric powder Salt to taste 2 tablespoons finely chopped coriander leaves 2 to 3 cups water REPRESENTATIVE PIC I Pic: Pinterest Wash and soak the for 30 to 40 minutes.
In a pressure cooker lightly heat , add cumin seeds. Once the cumin seeds splutter, add ginger and . Saute for a few seconds and add the onions.
Saute the onions on a medium flame till nice golden brown. Add the green chillies and tomatoes. Saute on a low flame for five minutes.
Add cumin seed powder, red chilli powder and turmeric powder. Saute on a low flame till oil separates. Add salt to taste.
Drain out the water from the and add it to the onion tomato mixture. Add finely chopped coriander leaves and mix well. Add 2 to 3 cups of water and gently stir.
Pressure cook the dal on a medium till two whistles or till done. Serve hot with or rice. .
From: freepressjournal
URL: https://www.freepressjournal.in/entertainment/cooking-up-a-storm-with-bhagyashree-i-dont-have-any-guilt-associated-with-food
