For actress Ashwini Kalsekar known for her roles in Kasamh Se and recent projects like Bhool Bhuliyaa 3 and the upcoming Son Of Sardar 2 and her husband Murali Sharma a stroll through the streets of London is a bliss. They like to stop at a restaurant or a cafe for a bite. Here is an interview with the foodie Ashwini Kalsekar.
My dietary preference: I am both vegetarian and non-vegetarian. However, at home, we are strict vegetarians (Telugu Brahmins). We don’t bring non-veg from outside, but I do eat non-veg when dining out. Since I’ve spent many years with Murali, my craving for non-vegetarian food has decreased.
My favourite non-vegetarian food is: Mutton khichda. My driver Sayeed’s wife makes an excellent khichda.
In vegetarian fare, I love: Everything, especially after vegetarian Murli came into my life.
Ashwini Kalsekar |
The first thing I do when I wake up: I take my medicine because I have hypothyroidism. After that, I start my day with black coffee, and I don’t have breakfast because I follow intermittent fasting.
Around 11, I go to the kitchen: I have a cook, but my husband prefers when I cook. Since I’m married to a South Indian, I prepare Telugu vegetarian dishes. We prefer rice in the mornings, so we often have Perugannam (curd rice).
Our lunch is: Rice, one vegetable, dal, and salad.
My favourite cuisine is: Andhra, Marathi, Gujarati, and sometimes Punjabi (dal makhani or paneer makhanwala with paratha). But usually, we stick to rice and traditional South Indian or Maharashtrian dishes.
Dinner is usually: A dosa, Pesarattu, Adai, or Dabeli. Sometimes I make ghatte ki kadi or Punjabi chhole. But by and large, we have a snack-salad combination. We finish our dinner by eight, unless it’s a sit-down dinner with friends. I don’t think I’ve ever had dinner later than 11 o’clock.
To keep fit: I have two dogs, my babies, Gabbar and Samba. In the evening, I play and run with them, and I also keep doing housework. I’m ashamed to admit I don’t go to the gym, but I do breathing exercises and chant during meditation.
My favourite desserts are: Shrikhand, basundi, tiramisu, custard, and falooda. I’m not into cakes, pastries, ice creams, or chocolates.
I can cook: Very well, and people who have come to my house have loved my food.
My favourite cooks in the family are: My mom, my mother-in-law (who is no more), and my jethani.
My childhood memories are: On Sundays, I would go with my father to the fish market. My mother would make lovely biryani or Malvani mutton, and the aroma would fill the house as my brother and I watched Charlie Chaplin and Spider-Man on TV.
One dish that I make and my husband relishes: South Indian dishes, Thalipeeth, and poha. Poor guy, he’s a non-fussy eater.
My favourite restaurants are: Nav Chaitanya, Melting Pot, and Mahesh Lunch Home. Both Murali and I relish South Indian and Gujarati thalis.
My favourite beverage is: Hot coffee, masala tea without sugar. I also love masala chaas. I don’t like sugar.
My favourite recipe is Thalipeeth: Everyone who attends the Sundowner parties at my home loves this Bhajani snack along with their drinks because it’s very yummy, and it’s served hot, of course.
Thalipeeth |
Recipe of Thalipeeth
Ingredients:
250 grams Bhajani flour (mixed lentil flour)
1-2 medium-sized onions (finely chopped)
4 finely chopped green chilies (or as required)
½ teaspoon turmeric powder
1 teaspoon red chili powder (or as required)
1 teaspoon coriander powder (optional)
Salt to taste
Ghee/oil for roasting the thalipeeth
Method:
In a bowl, mix the Bhajani flour with finely chopped onions, green chilies, powdered spices, and salt to taste. Add sufficient water to make a semi-soft dough. Rest the dough for a few minutes. Divide the dough into equal portions. Place a small plastic sheet on the rolling board or flat surface. Apply some oil on the plastic sheet, then place a portion of the dough on it. Press it gently with your fingers to your desired size. Roast the thalipeeth on a preheated tawa on medium to low flame, applying little ghee or oil when flipping sides. Roast until it’s light golden. Serve hot with a dollop of white butter on top
