Celebrity Bawarchi: In conversation with Kriti Sanon of Heropanti fame.
The first thing I have in the morning: A glass of warm water with honey. My breakfast usually consists of two eggs in any form with two slices of brown bread with a glass of fresh juice. Or I have my protein shake with two slices of brown bread. I sometimes have a bowl of muesli with hot milk.
My diet preference: I am basically a non-vegetarian. I love butter chicken, palak paneer, home-cooked mutton biryani and rajma with rice.
My lunch: I have two rotis or brown rice with either dal and some vegetable or chicken or fish.
An accompaniment I must have with my meals: Freshly cut salad.
My evening snack: Either steamed sweet corn or sprout salad with my nutrition-protein shake. I sometimes like having tea with a few biscuits.
My dinner: Is the same as lunch but I avoid having non vegetarian in at least one meal.
For health reasons I: Make sure I have fruits and green vegetables and a balanced diet. I have at least one glass of milk and 1-2 cups of green tea during the day.
For health reasons I avoid: Having too oily or spicy food.
My favourites desserts: I love anything that has chocolate in it. I like caramel custard and moong dal halwa too.
My favourite fruits: Watermelon, pomegranate, cheeku and pineapple.
My culinary abilities: I don’t like cooking. I can make tea, Maggie and eggs. I can cook butter chicken but I need a recipe book for reference.
My favourite cook: My mom is the best cook in my family. I love everything that she cooks. She likes experimenting and would pack new dishes in my school tiffin. She cooks chicken and Chinese food very well.
My idea of a romantic meal: I find it romantic to cook food together and then have a candlelight dinner in an open space like a beach with lamps all around and soft romantic music in the background.
Recipe — Chocolate Pudding
2 cups full cream milk
1/2 cup sugar
1/3 cup cocoa powder
4 teaspoons cornflour
3 large egg yolks
2 teaspoons vanilla essence
1/4 teaspoon salt
3/4 cup whipping cream
Method: Mix 1 1/2 cups milk, sugar, and cocoa powder in a heavy-bottomed steel saucepan. Boil over medium flame for 2-3 minutes. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup milk, cornflour, salt, egg yolks and vanilla essence in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a boil. Reduce the heat to a simmer, and continue whisking until thick.
Pour the pudding into 6 small cups. Cover with cling film and refrigerate for at least four hours or overnight until set.
Just before serving, pour the cream into a chilled bowl. Whip the cream with a whisk or a hand-held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
-By Anita Raheja, Heena Agarwal, Bollywood News Service