Dual tones : Rakshanda : ARTICLE

Dual tones

Rakshanda Khan is a vegetarian but loves seafood at Mahesh Lunch Home. She doesn't like cheese but can't help buying different flavours. She talks about her two sides...
Thought for food
I am: A prawneterian.
Lunch is: I love paneer and eat a lot of it. I am happy if I get paneer bhurji or palak paneer. I am fond of dal and chole. If I am in the mood for a mini meal, sada dosa is perfect.
My evening snack is: We shoot a lot in Sankaram; it has the most delightful toasted vegetarian sandwiches. When we were shooting close to Inorbit Mall, Maru, Mona, Malini and I would get together and call for raisin and chocolate chip muffins, mochas and cappuccino from Barista. Maru made lovely muffins that she would get them from home. It was a ritual that started on the sets of Jassi. I carried it forward to Balaji as well.
My fitness regimen: I do weights thrice a week but am avoiding cardio for now because of a knee problem.
I am fond of sweets: I love sweets. I can eat curd and sugar if there is nothing else. If there are sweets in front of me, I am done for.
During my school days: I would make basic Indian food — dal, chawal, roti and sabzi. Once I made parathas and apparently they were awesome. We had this cooking test in school; I got fabulous marks, which is probably because everyone in my family — from my grandmother to my mother to my maasis — is a brilliant cook.
Nothing in the world can beat: My mom's biryani. Even the famed Hyderabadis will vouch for it. It's fabulous.
When I go to my maasi's house: They break their heads because I don't eat meat. In the midst of bhuna ghost, chicken kebabs, tandoori chicken, mutton biryani there is a dal for me. I am happy with dal chawal.
I can't resist buying: New salad dressings, sauces and cheeses.
Earlier when I came back from my trips abroad: I'd get stuff that we don't get here. It could be a fruit or a three in one coffee. I don't like cheese but I love buying cheese with different flavours.
I feel guilty about eating: Sweets. But that guilt lasts till I see the next one on the plate. I believe in food as a comfort factor.
I dislike: Karela and baingan but if pushed, I will eat them. I have an aversion to eggs. But at the gym I have been specifically ordered (not even advised) to eat eggs for their protein content.
While shooting, I always carry: Fruits, biscuits and water. If upma or poha is made at home, I take that.
My fridge always has: A never-ending supply of chocolates. Right now, my fridge has eight different kinds of chocolates.
Favourite restaurants: I love seafood at Trishna, Thai food at Spices, Chinese at China Gate and Wong Wong and palak dosa at Amar Juice Centre. In London, Blue Elephant, that has a chain of restaurants, is good.
Favourite spice is: Garlic. I can eat fried garlic by itself.
Favourite appliances: A fridge and a microwave. All I have to do is take the food out of the fridge and put it into the microwave.
Favourite beverage: Any combination of fresh fruit juices.
I will never drink Canned juice.
Rakshanda's favourite dish: butter garlic crab
ingredients
2 medium sized crabs
1 whole pod garlic, finely chopped
2 to 3 green chillies, slit
2-3 tbsp butter
1 tbsp olive oil
Salt to taste
Method
Wash crabs thoroughly. Boil water in a heavy bottomed vessel. Add the crabs and little salt. Remove crabs after about two to three minutes. De-shell the outer cover and crack the pincers. Heat a wok. Add olive oil and butter, then garlic and saut till pink. Add green chillies and saut again. Add the crabs with the pincers and salt. Mix and cover with a lid. Simmer. Check after five to seven minutes. The crab will turn slightly red in colour. Cover and continue cooking on a low flame till done. Serve hot.