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Sunday, December 15, 2002
Lead Article

Star cuisine
Yukta thrives on bhelpuri & Thai food
Geety Sehgal

THE whole world knows that my favourite is Thai food. But I love Indian cuisine too. In fact, my favourite food when I was growing up was mum’s fried masale bhindi with chappatis! Then there was this khatti dal she made. It’s somewhat like sambar without vegetables. I loved to have this with rice. But ever since I was crowned Miss India I had to become strict about my diet. And I had to forgo all my favourite foods, including pizzas and bhelpuri! It was rather discomfiting initially but slowly I learned to live on a diet of fruits and vegetables.

Fortunately, even though my daily diet is quite strict (fruits for breakfast, a chappati with vegetables for lunch and a light dinner comprising soups and a salad), I am allowed to indulge in my favourites too!

Three times a month, I have pizzas, bhel or whatever else I fancy. Fruits are now like medicine for me, something that I have to eat for health and fitness!

Though I am basically a non-vegetarian and enjoy chicken delicacies, I go through phases when I turn vegetarian. For the last few months, I am on a vegetarian diet.

 


Fortunately for me, I do not have a sweet tooth and can forgo sweets easily. Once in a while I eat nut chocolates. That keeps me going for the next few months.

When I travel to places where it is not possible to get low-calorie then I just eat as little as possible!

Then I go in for steamed rice (chappati in hotels are made of maida so I avoid them) idlis, and steamed vegetables.

I am not overly fond of cooking but if I have to toss up a meal when mum’s not around, I do manage. Since ingredients for Thai dishes are not easily available, and I have not tried any such dish myself, I’ll share my favourite recipe:

Bhindi masala fry

Ingredients

Bhindi (lady finger) 500gm

Onions (small) 4

Dhania powder 4 tsp

Red chillies 2 tsp

Turmeric 2 tsp

Amchur 1 tsp

Garam masala 1 tsp

Salt to taste

Oil 3 tsp

Method: Wash and dry the bhindis thoroughly. Slice off a bit at both ends and make a long slit in the centre of each bhindi. Mix all the masalas thoroughly. Fill a little masala in each bhindi and close it tightly. Peel onions. Make a cross slit on top of each onion and fill with masala. Heat oil in a kadai and add the bhindis. Stir from time to time. Add onion after five minutes. Cook on slow fire till done. Serve hot. — INFS

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