She loves food, and loves to talk about it. She eats, eats and eats, and still never ever puts on any weight. And she lovingly shares her favourite recipe too! Can you guess who that is?

                    

I love to try out different kinds of food all around the world. But my favourite is Indian. Thai food comes very close to it, and I love it. I love Italian too, and Chinese as well. As I said, I am a total foody and can eat anything.

What is your favourite ‘Ghar Ka Khana’?

Any particular dish you think of and your mouth waters?

A home made Chicken curry cooked by my dad. I adore my dad's cooking, and he is such a fantastic cook. My mother is a strict vegetarian, and right at the start of their marriage my mom had made it clear that she was nt going to cook anything non veg for my dad. So my dad cooks all the non veg stuff, and it's so yummm.......in fact my mouth is watering right as I am talking to you! (giggles delightfully)

What is the most expensive restaurant you have been to?

Ermmm...errr..........(thinks for a while)......can't think of any!

Not really. I am more of a meal person.

Are you a coffee or a chai person?

I neither drink coffe nor chai. On shooting, I take a lot of nariyal pani.

Do you drink alcohol?

Rarely. I love the aftereffects of alcohol, but I don't really enjoy drinking it. So if I normally do plain sodas, but if I am in a mood to get tipsy, then I do one Bacardi Breezer and half a beer, and I am out. I have a very low tolerance of alcohol.

What is the strangest food you have ever tried?

I went to Europe and I tried Ethiopian food. It was yummy! Absolutely delicious! Unfortunately we don't get Ethiopian in India, but if you ever have a chance, it's a must must try!

What’s your normal food schedule in a day?

So what happens when you are shooting?

It does become tough. So what I do is to try have at least my lunch, snack and dinner properly. It's hard to get breakfast as you have to reach the shoot early, and then you have to read the scripts on time, rehearse etc. I start the day with nariyal pani. Even the unit people know how much I love to eat, so they keep asking me what I need or want. In fact, as I can have anything, I also eat pizza and other fast food when there is nothing else around.

 

Which dish do you love to cook?

 

I am good cook, and I cook a lot of things. Bhuna Ghost and Butter Chicken are two of my all time favourites. But today I will share with all the recipe of Bhuna Ghost.

 

 

Bhuna Ghost

 

1 kg Mutton/lamb 

4 Tbs Oil 

5 Large Onions - chopped 

2-3 large tomatoes - chopped 

2 Bay leaves 

3 cloves 

8-10 whole black pepper 

3 full tsp cumin seeds 

1-1/2 tsp coriander powder 

red chilli powder ( adjusted to how much spicy you want it to be) 

1/2 tsp turmeric powder.

 

For the marinade:

 

ginger garlic paste: 2 tsp 

Mutton masala: 1-1/2 tsp                    

Onions: 3 grated 

Tomatoes - 2 large grated 

Yogurt: 250 gm ( this is my personal touch, but it's optional) 

Cinnamon powder: a pinch 

salt to taste.

 

 

Step 1: Marinading.

 

 Mix all the marinade ingredients and marinade the mutton/lamb for at least 45 min to an hour.

 

Step 2: Cooking.

 

 a) In a deep heavy bottomed pan or kadhai, heat the oil.  

 b) Season tej patta (bay leaves), long ( cloves) and sabut kali mirch ( whole black pepper) and jeera ( cumin seeds). 

 c) Make a paste of dhania ( coriander) powder, red chilli powder and haldi (turmeric). Fry in the oil.  

 d) Add chopped onions. Stir and fry till they turn brown. 

 e) Add tomatoes. Keep stirring till oil leaves sides. 

 f) Add the marinaded mutton/lamb. And now starts the fun part, because now you have to keep stirring and stirring and stirring. Cook it on a very low flame for at least an hour or till it's fully cooked. Mutton or lamb normally have a lot of water of their own, so they need to be cooked in their own juice. 

g) Once it is fully cooked, garnish it with some onions and serve hot with rice or roti.

 

Tip: Bhuna Ghost is actually mixed with keema peas curry. So you cook the keema in the same process separately, leaving the marinaded part out, and then mix it with the ghost. It's simply d-e-l-c-i-o-u-s !

 

 

Author: Minnie

 

 

 

 

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