Thursday,
September
13,
2007
|
|
Television
Actresses:
Gallery |
Jennifer
Winget,
who
plays
Ganga
in
Sangam,
shares
her
food
habits
and
her
favourite
recipe.
She
is
an
absolute
foodie,
as
she
cheerfully
admits.
Are
you
a
complete
foodie
or
do
you
watch
what
you
eat?
I
am
a
complete
foodie.
I
have
never
deprived
myself
of
anything.
I
realize
and
feel
guilty
only
after
eating.
Your
favorite
cuisine
–Continental/Oriental/Indian/
anything
else.
Muglai.
Home-made
food,
or
order
in?
That
depends,
but
on
a
regular
basis
I
would
prefer
home
made
food.
Vegetarian
or
non-vegetarian?
I
am
not
a
strict
vegetarian
but
I
would
prefer
vegetarian
food
over
non-vegetarian.
Drink
you
like
to
gulp
along
with
your
food?
I
don't
drink
anything
while
having
food.
Your
favorite
beverage?
Lemon
iced
tea.
Any
alcoholic
beverage
in
your
list
of
favourites?
I
only
like
red
wine,
especially
Australian
wine.
What
about
junk
food?
I
am
an
absolute
junkie,
burgers,
pizzas,
you
name
it...
Your
favorite
fast
food
joint?
Subway
and
McDonald's.
Favorite
restaurant/
eating
joint?
Peshawari
at
ITC.
Your
take
on
diet
and
health
food?
I
am
not
the
right
person
to
comment
on
this
because
I
personally
don't
follow
any
rules.
But
one
should
work
out
-
it's
very
important
to
shed
those
extra
calories
from
your
body,
especially
for
actors.
Which
would
be
that
one
dish
you
find
irresistible?
I
can't
resist
sweets.
That's
my
weakness.
Would
you
want
to
share
the
recipe
of
the
same
with
us?
Even
though
I
am
a
gastronome,
I
am
not
a
kitchen-friendly
girl.
I
can
give
you
my
recipe
for
Paneer
Makhanwala,
though.
Process-
Paneer
Makhanwala
Preparation
Time:
25
min
Cooking
Time:
20
min
Serves:
4
Ingredients
Paneer
-
250
gms
(cut
into
cubes
of
1" each)
Grated
Paneer
or
Cheese
-
1/2
tbsp.
Garlic
Cloves
-
8-10
Onion
-1
Ginger
-
1
piece
Bay
Leaf
-
1
Cinnamon
-
1"
stick
Cloves
-
2
Cardamom
-
2
Red
Chilli
Powder
-
1
tsp
Turmeric
Powder
-
1/4
tsp
Salt
-
to
taste
Garam
Masala
-
1/2
tsp
Malai
or
Cream
-
2
tbsp
Butter
-
1/2
tbsp
Coriander
(chopped)
-
1/2
tbsp
Tomato
Puree
-
3
tbsp
Sugar
-
1/4
tsp
Kasoori
Methi
-
1
tsp
Ghee
to
deep
fry
paneer
Method
Deep
fry
paneer
in
hot
ghee
till
light
golden.
Keep
aside.
Grind
the
onions,
ginger
and
garlic
to
a
paste.
Heat
1/2
tbsp.
of
ghee
(use
the
one
in
which
the
paneer
was
fried)
in
a
heavy
saucepan.
Add
clove,
bay
leaf,
cardamom
and
cinnamon.
Fry
for
3-4
seconds.
Add
the
paste
and
fry
till
golden.
Add
the
dry
masala,
sugar
and
tomato
puree.
Fry
for
2
minutes.
Add
2
cups
of
water.
Simmer
on
low
flame
for
7-8
minutes.
Add
the
malai,
butter,
methi,
paneer
pieces
and
cook
for
2
minutes
till
the
paneer
softens.
Transfer
to
serving
dish.Garnish
with
chopped
coriander
and
grated
paneer.