Sachin-Supriya's thought for food.

Sachin-Supriya's thought for food

The first thing I have on waking up Sachin: I drink at least one litre of warm water. Later, I have a cup of tea with skimmed milk. I like my tea light and milky. My breakfast is usually whole wheat toast and egg whites.

Supriya: I begin my day with aloe vera juice followed by a cup of coffee. I adore milky coffee, but these days I drink dark coffee. I like to eat at least five fruits, but it's very time consuming so I make a mixed fruit juice of papaya, pomegranate, orange and mosambi.

Lunch at home is Sachin: I prefer to carry lunch from home which is usually, some sprouts, one sabzi, one koshimbir, roti, dal and rice. Salad is a must.

Supriya: I eat a similar lunch.

In the evenings I snack on Sachin: I hardly snack. I eat an apple.

Supriya: I like to eat jeera butter biscuits, sev puri, dai bata puri and khakras. I adore chaats. I order from High Point, Lokhandwala.


At night, we eat Sachin: I'm a pucca non-vegetarian. I love fish curry, chicken stew or tomato soup. Curd rice is a must. Supriya: I'm a pucca vegetarian but have eat fish occasionally. I like to dine on soups and vegetables. I don't eat chappatis.

My favourite cuisine Sachin: I love Chinese food. Supriya: I adore Maharashtrian food. It provides good nutrition.

Our favourite restaurants For Chinese, we recommend at the Sampan and Mainland China. For Italian fare we frequent Little Italy.

Seafood is best at home because (Sachin's) mom is an excellent cook. Madras Caf serves excellent idli dosas.

My childhood memories Sachin: As a kid I would take one rupee from my mother to buy brun bread and one katori of malai with sugar. Supriya: On my way to school, I would eat wada pav with piyush. I am a total wada pav person.

My best dining friends Sachin: Ali Asgar. During Ramzan we gang up and go to Mohammed Ali road and hang out at the eating joints till the wee hours.

Supriya: I like to eat out with my friend Pallavi, Madhu, Nivedita and my daughter Shriya.

In our fridge you will always find Kingfisher beer, sweets and chocolates.

Our Sunday lunch is: Ande ki sabzi, and chicken with honey sauce for our daughter.

My favourite cook from my family is: Sachin: My mom is the best cook in the world. She cooks excellent non-vegetarian food. Supriya: I love to eat typical Maharashtrian food cooked by my mom — puran poli and ukde modak

The dish I've mastered Sachin: Honey chicken. Supriya: I make excellent Chinese food. I always refer to my cook books.

My comfort food Sachin: Moong dal khichdi. Supriya: Homemade sweets.

I can't resist buying: Sachin: broccoli and red pepper. Supriya: I always like to buy less than required.

I feel guilty after eating: Sachin: I never feel guilty because I eat in small measures.
Supriya: desserts and chocolates.

On our first date We had gone to a friend's house on Carter road. It was pouring cats and dogs; it was totally filmi. We were sharing an umbrella; there was moonlight and we were completely drenched.

Our idea of a romantic meal is dinner at a riverside restaurant on a full moon night below a star-spangled sky. Fresh-water fish with a glass of wine would be ideal.

A typical meal on a Ganesh Chaturti would include Panch Pakwan and Panch Meetha … seviyan, kheer, puranpoli, modaks, karanji, jalebi. Sada bhaath, masale bhaat, aru ki sabzi, varan, koshimbir and usal.
Sachin Supriya's Kudukiche Modak

Ingredients
(to make 11 modaks)
1 cup rice flour
1 fresh coconut (grated)
1 cup jaggery (grated)
1 tsp khuskhus (roasted)
50 grams almonds (powdered)
50 grams pistachios (powdered)
50 grams cashew nut (powdered0
8-10 cardamoms (powdered)
10-15 strands of saffron
One teaspoon ghee

Method
Boil one and half cups of water, add a pinch of salt. Add the rice flour when the water stars boiling. Mix well and cook for a minute. Let it cool. Make stiff dough. Cover with a damp cloth and keep aside. In a non-stick pan, saut the grated coconut for 2-3 minutes. Add jaggery. Mix well till the jaggery melts. Remove from fire and add powdered cardamom, almonds, pistachios, cashew nuts, khus khus and saffron. Cool completely. Grease your hands with ghee and make 11 pedas from the dough. Make small puris with your hands.

Stuff each puri with about one teaspoon of the filling and shape it in the form of a fig. Grease the strainer with little ghee and place the modaks on the strainer in such a way that they do not touch each other. Take a big vessel; pour 4 glasses of water in it and place on the flame. As the water starts boiling, place a ring and keep the strainer on it. Cover with a tight lid. Steam for 10 minutes. Serve hot modaks with a teaspoon of ghee. The prasad is ready to be offered to Ganapati.