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Prepare delicious dish with Pooja

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    Thursday, July 26, 2007
    Pooja Ghai Rawal is a well known television actress. She is a complete foodie and knows how to prepare delicious dish. This is no acting. Now, read on to know what she has to tell you.

    Are you a complete foodie or do you watch what you eat?
    I'm a complete foodie and believe that food is the most important thing in life.

    Your favourite cuisine - Continental/Oriental/Indian/others?
    Indian, though I also like to eat other types. I love simple 'dal-chawal-sabzi-roti". I can have it any time.

    What would your prefer - homemade food or outside food?
    Any time, homemade food. But I do eat outside as well.

    Your preference - vegetarian or non-vegetarian food?
    I like non-vegetarian, but prefer vegetarian food like 'dal-chawal-subzi-roti".

    Drink you like to wash down your food with?
    No, I do not prefer that.

    Your favourite beverage?
    It would be homemade chaas (buttermilk).

    Any hard drink that you take? If yes, what are the brands that you prefer?
    No, I do not drink.

    What about junk food?
    Wow! I think I can have French fries any time.

    Your favourite fast food joint?
    Nothing can beat Shiv Sagar.

    Organic 'Aloo' or 'Batata Vada'
    (Laughs) Batata Vada.

    Favourite restaurant/eating place which you think is a must-visit by all and sundry.
    I think it would be Legacy of China at Seven Bungalows. It is like a second home for me when it comes to food and hospitality.

    Your take on diet and health food?
    I do not diet and like to eat healthy food.

    Which would be that one dish which you will not be able to resist?
    Rajma chawal.

    Could you share its recipe with us?
    Of course, why not?

    This would be for two servings

    3 tablespoons canola oil

    5 whole cloves

    10 black peppercorns

    1 (1 inch) piece cinnamon stick

    1 bay leaf

    2 onion, chopped

    6 roma (plum) tomatoes, chopped

    4 cloves garlic, minced

    2 tablespoons minced fresh ginger root

    1 teaspoon powdered red pepper or dried Cajun pepper (optional)

    100gm kidney beans, soaked overnight and boiled

    Salt to taste


    6 sprigs cilantro, minced


    First heat some oil in a large saucepan on medium flame. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for one minute.

    Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry)

    Raise the stovetop's temperature to medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water, a small amount at a time. You are adding water to create gravy, only add water until the gravy has reached the consistency that you would like. For smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.

    Read more about: poojaghairawalinterview

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