Posted:
Sweet wave
When HitenTejwani's not matching steps with wife Gauri, he's busy grabbing eyeballs on Balaji soaps. Here he tells us about his secret sweet craving
| |
Hiten's thought for food
I begin my day: with 2 to 3 glasses of water followed with a cup of green tea.
I am a non-vegetarian. I enjoy eating sea-food like prawns and pomfret.
Breakfast could be poha, porridge or an omelette.
I sometimes carry lunch from home. On the sets lunch is dal, sabzis, salads and a chicken or fish dish.
In the evenings, if I can get a brown bread sandwich I feel great, otherwise I order a dosa or idli sambhar.
I try to eat my dinner by eight. Dinner usually consists of a chicken dish and a bowl of soup. I call for food from home if I'm working.
I like all vegetables, including karelas and brinjals.
I remember telling my mom when I was a child to make me a meetha lola (sweet roti). I still love it. Usually, it is made on a specific religious day but I would insist that my mom made it whenever I wanted it. I would eat it with curds. Even today, if I feel the craving, I ask her to make it for me.
My favourites in Sindhi cuisine are Sindhi curry with rice, sai-bhaji and meetha lola.
My wife Gauri is a Maharashtrian; I like their amti very much.
When shooting I always carry protein biscuits, rusk and fruits.
In my fridge I always stock curds and cheese.
I am not crazy about desserts, I occasionally enjoy having a kaju katri.
My favourite cuisines are Chinese and Mughlai.
I am not into eating out though. I enjoy home food.
My favourite restaurants in Mumbai are Urban Tadka and Legacy Of China. I also like the food at Pop Tates.
I find it difficult to find food that suits my palate when I am abroad. Even the Indian food available is not up to my taste, so I manage with burgers and other fast food. When we are invited for dandiyas our Gujarati promoters organise home food for us.
I am hardly at home on Sundays so I end up eating regular food.
Gauri can cook just about everything but she makes excellent fish.
My favourite cooks in my family are my mom and my mom-in-law. My ma-in-law makes very good fish curry.
I can't cook at all. I can only make tea.
My best dining friends are Gauri, Yash Tonk and his wife, my family and my in laws.
My comfort food is khichdi with dahi.
My favourite holiday experience is always in Goa. I love sea-food especially Goan fish curry.
I can't resist flavoured yoghurt.
My idea of a romantic meal is a candle-lit dinner anywhere in Goa — it could be Chinese or sea-food.
My favourite beverage is limbu pani.
Hiten's favourite
Meetha Lola
Ingredients
3 cups wheat flour
1 cup sugar
2 cups water
cup ghee to be added in the dough
cup ghee to dip the lola
Method
Boil the water and dissolve sugar in it. Remove from gas and cool till the water is lukewarm. Make a slightly stiff dough by mixing the wheat flour with sweetened water and half cup ghee. Divide the dough into 2 equal portions and smoothen each portion. Roll out each portion like a very thick chappati. Pre-heat the tawa and rub it with little ghee. Roast the lola on the heated tawa on a very low flame till it starts turning golden. Flip sides of the lola at regular intervals. When the lola is done remove. Dip the lola in melted ghee in a thali, flipping sides once.
Serve with plain dahi. It can be eaten hot or cold.
I begin my day: with 2 to 3 glasses of water followed with a cup of green tea.
I am a non-vegetarian. I enjoy eating sea-food like prawns and pomfret.
Breakfast could be poha, porridge or an omelette.
I sometimes carry lunch from home. On the sets lunch is dal, sabzis, salads and a chicken or fish dish.
In the evenings, if I can get a brown bread sandwich I feel great, otherwise I order a dosa or idli sambhar.
I try to eat my dinner by eight. Dinner usually consists of a chicken dish and a bowl of soup. I call for food from home if I'm working.
I like all vegetables, including karelas and brinjals.
I remember telling my mom when I was a child to make me a meetha lola (sweet roti). I still love it. Usually, it is made on a specific religious day but I would insist that my mom made it whenever I wanted it. I would eat it with curds. Even today, if I feel the craving, I ask her to make it for me.
My favourites in Sindhi cuisine are Sindhi curry with rice, sai-bhaji and meetha lola.
My wife Gauri is a Maharashtrian; I like their amti very much.
When shooting I always carry protein biscuits, rusk and fruits.
In my fridge I always stock curds and cheese.
I am not crazy about desserts, I occasionally enjoy having a kaju katri.
My favourite cuisines are Chinese and Mughlai.
I am not into eating out though. I enjoy home food.
My favourite restaurants in Mumbai are Urban Tadka and Legacy Of China. I also like the food at Pop Tates.
I find it difficult to find food that suits my palate when I am abroad. Even the Indian food available is not up to my taste, so I manage with burgers and other fast food. When we are invited for dandiyas our Gujarati promoters organise home food for us.
I am hardly at home on Sundays so I end up eating regular food.
Gauri can cook just about everything but she makes excellent fish.
My favourite cooks in my family are my mom and my mom-in-law. My ma-in-law makes very good fish curry.
I can't cook at all. I can only make tea.
My best dining friends are Gauri, Yash Tonk and his wife, my family and my in laws.
My comfort food is khichdi with dahi.
My favourite holiday experience is always in Goa. I love sea-food especially Goan fish curry.
I can't resist flavoured yoghurt.
My idea of a romantic meal is a candle-lit dinner anywhere in Goa — it could be Chinese or sea-food.
My favourite beverage is limbu pani.
Hiten's favourite
Meetha Lola
Ingredients
3 cups wheat flour
1 cup sugar
2 cups water
cup ghee to be added in the dough
cup ghee to dip the lola
Method
Boil the water and dissolve sugar in it. Remove from gas and cool till the water is lukewarm. Make a slightly stiff dough by mixing the wheat flour with sweetened water and half cup ghee. Divide the dough into 2 equal portions and smoothen each portion. Roll out each portion like a very thick chappati. Pre-heat the tawa and rub it with little ghee. Roast the lola on the heated tawa on a very low flame till it starts turning golden. Flip sides of the lola at regular intervals. When the lola is done remove. Dip the lola in melted ghee in a thali, flipping sides once.
Serve with plain dahi. It can be eaten hot or cold.
| *hope it hasn been posted b4 - if it has, plz close the topic!* |
Sports
Anupamaa
