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I like the aroma of tadka given to a dal
I like the touch of soft pastries
I like the sound of puris being fried
I like the taste of anything meetha
Rajshri Thakur, has become an overnight success with the TV family drama, Saat Phere.
Success has been handed over to her on a platter. Rajshri reveals, "I am a Maharashtrian from the Konkan side. I have simple taste in food." Her simple taste befits her onscreen image like a made-to-order glove
Thought for food
I begin my day by stepping into the balcony and watching the morning sun. I always have a glass of water. After my bath, I have Parle-G biscuits and a cup of tea.
Earlier I would have a glass of milk in the morning but nowadays, since I have to rush to my shoots, I prefer tea as I can't have hot milk quickly.
On the sets, I order a dosa and a glass of mosambi juice.
If I am at home, I follow tea and biscuit with a glass of milk, chawanprash and a banana.
Lunch on the sets, to my pleasant surprise, is not at all oily or spicy. I eat three rotis, a sabzi and rice. At times, they serve brown rice. I follow it with a glass of nimbu pani. Normally I prefer to eat vegetarian food when I am working.
In non-vegetarian fare, my favourite is butter chicken. I prefer to eat chicken rather than red meat and fish.
My favourite vegetarian food is methi ki sabji and anything made of aloo.
In the evenings, I avoid junk food. I would rather have a banana or Parle-G biscuits with a cup of tea.
I dine at home most of the times. In our home we make chawal ki roti which I love with sabji and rice. I eat a lot of rice — it tastes best with dal.
I do not have a tendency to put on weight; in fact earlier I used to be very skinny. Rice doesn't fatten me.
My favourite Maharashtrian food is varan bhaath because I have never liked oily food, ever. I also like puran poli a lot.
My gymming has become irregular of late. But I try and make time for yoga and a walk. I am allergic to eggs, I can eat an egg-based cake but I just can't stand the smell of eggs being fried.
I dislike french beans.
Childhood memories of eating pani puri from a pani puriwalla in Dahisar – he is still around. While returning home from school, I would have my regular quota of pani puri. We would get 5 pani puris for two rupees.
When leaving for a shoot I am always in a rush so I carry bananas and apples. I am particularly fond of bananas.
In my fridge I like to stock chocolate pastries from Merwan.
Sunday lunch is usually a chicken dish with chawal ki roti. Occasionally, we make gulab jamun and basundi also.
I am engaged and my favourite cook is my mother-in-law. Unke haath ki peas ki patties mujhe bahut achchi lagti hai. She makes excellent mutton biryani too. Even my mom cooks very well, she makes excellent fish in gravy and her dal fry also tastes awesome.
I hardly cook but I make very good rawa sheera, gajar ka halwa, varan bhaath and other normal Maharashtrian dishes.
I am not very fond of restaurants because I am not a foodie. But my favorite restaurants are Sasural, Legacy of China, and Urban Tadka.
One dish I love eating is Ras Malai. I can't resist it when it's placed in front of me.
In desserts I like rawa sheera, gajar ka halwa, ras malai but when I have the urge to eat meetha I would rather have basundi after my meals.
My fianc, Sanjyot Vaidya is in the advertising business. He is a big foodie. He loves fish and he can eat fish everyday. He knows a lot about food and loves eating out.
For a romantic meal, on Valentine's Day we went to Sasural. They had a perfect romantic ambience — mogra flowers, lovely candles on the table, some nice ghazals playing in the background and excellent Mughlai food.
I think I resemble a ladyfinger. I lose my cool at times but at the same time I am a straightforward person.
I love all fruit juices but mosambi is my favourite.
I have sipped beer a couple of times but I don't like the taste. At a party I prefer to have a cola or a fruit juice.
My favourite spices are ginger and garlic.
My favourite kitchen appliance is the kadai.
My best dining friends are my fianc and my school friend Shalaka. Shalaka and I were together from senior KG to college. She is a foodie and a good cook also.
I would rather go out to eat an ice cream or a pastry, not a full-fledged dinner. I am not at all fussy about food.
My comfort food is moong dal ki khichdi with a dollop of ghee.
My all-time favourite is a Maharashtrian dish called valachi khichdi. It is made with coconut, clove and cinnamon. A simple-to-make recipe, I can eat it every day.
When I went to London for the Zee carnival, vegetarian food was a problem for me. So I gorged on pastries. The chocolate pastry I had in London was out of this world. It was full of gooey chocolate; I can feel the taste of it in my mouth even as I talk about it.
I also indulged in a variety of rice dishes — I tried turkey with steamed rice. But by and large, I survived on burgers, bread, jam and butter.
I feel guilty after eating a Chinese meal. Each time I have one, I promise myself not to have Chinese meal for a month.
Rajshri's favourite recipie
Rawa Sheera
Ingredients
cup ghee
1 cup rawa (semolina)
21/2 to 3 cups milk
1 cup sugar
10 to 15 almonds (finely sliced)
10 t0 12 raisins
medium sized banana (finely chopped and mashed)
8 to 10 green cardamoms (peeled and powdered)
slivers of 8-10 almonds ( to garnish)
Method:
Boil the milk and keep aside.
Lightly heat ghee in a non-stick kadai. Add rawa and roast on a low flame till golden brown.
Gradually add the milk and stir continuously with another hand to avoid lumps. Add sugar, sliced almonds, raisins and cook on a slow flame till the mixture leaves its sides.
Add the mashed banana and cardamom powder to the sheera and mix well. Simmer for a few minutes. Garnish with slivers of almonds. Serve hot.
I like the touch of soft pastries
I like the sound of puris being fried
I like the taste of anything meetha
Rajshri Thakur, has become an overnight success with the TV family drama, Saat Phere.
Success has been handed over to her on a platter. Rajshri reveals, "I am a Maharashtrian from the Konkan side. I have simple taste in food." Her simple taste befits her onscreen image like a made-to-order glove
Thought for food
I begin my day by stepping into the balcony and watching the morning sun. I always have a glass of water. After my bath, I have Parle-G biscuits and a cup of tea.
Earlier I would have a glass of milk in the morning but nowadays, since I have to rush to my shoots, I prefer tea as I can't have hot milk quickly.
On the sets, I order a dosa and a glass of mosambi juice.
If I am at home, I follow tea and biscuit with a glass of milk, chawanprash and a banana.
Lunch on the sets, to my pleasant surprise, is not at all oily or spicy. I eat three rotis, a sabzi and rice. At times, they serve brown rice. I follow it with a glass of nimbu pani. Normally I prefer to eat vegetarian food when I am working.
In non-vegetarian fare, my favourite is butter chicken. I prefer to eat chicken rather than red meat and fish.
My favourite vegetarian food is methi ki sabji and anything made of aloo.
In the evenings, I avoid junk food. I would rather have a banana or Parle-G biscuits with a cup of tea.
I dine at home most of the times. In our home we make chawal ki roti which I love with sabji and rice. I eat a lot of rice — it tastes best with dal.
I do not have a tendency to put on weight; in fact earlier I used to be very skinny. Rice doesn't fatten me.
My favourite Maharashtrian food is varan bhaath because I have never liked oily food, ever. I also like puran poli a lot.
My gymming has become irregular of late. But I try and make time for yoga and a walk. I am allergic to eggs, I can eat an egg-based cake but I just can't stand the smell of eggs being fried.
I dislike french beans.
Childhood memories of eating pani puri from a pani puriwalla in Dahisar – he is still around. While returning home from school, I would have my regular quota of pani puri. We would get 5 pani puris for two rupees.
When leaving for a shoot I am always in a rush so I carry bananas and apples. I am particularly fond of bananas.
In my fridge I like to stock chocolate pastries from Merwan.
Sunday lunch is usually a chicken dish with chawal ki roti. Occasionally, we make gulab jamun and basundi also.
I am engaged and my favourite cook is my mother-in-law. Unke haath ki peas ki patties mujhe bahut achchi lagti hai. She makes excellent mutton biryani too. Even my mom cooks very well, she makes excellent fish in gravy and her dal fry also tastes awesome.
I hardly cook but I make very good rawa sheera, gajar ka halwa, varan bhaath and other normal Maharashtrian dishes.
I am not very fond of restaurants because I am not a foodie. But my favorite restaurants are Sasural, Legacy of China, and Urban Tadka.
One dish I love eating is Ras Malai. I can't resist it when it's placed in front of me.
In desserts I like rawa sheera, gajar ka halwa, ras malai but when I have the urge to eat meetha I would rather have basundi after my meals.
My fianc, Sanjyot Vaidya is in the advertising business. He is a big foodie. He loves fish and he can eat fish everyday. He knows a lot about food and loves eating out.
For a romantic meal, on Valentine's Day we went to Sasural. They had a perfect romantic ambience — mogra flowers, lovely candles on the table, some nice ghazals playing in the background and excellent Mughlai food.
I think I resemble a ladyfinger. I lose my cool at times but at the same time I am a straightforward person.
I love all fruit juices but mosambi is my favourite.
I have sipped beer a couple of times but I don't like the taste. At a party I prefer to have a cola or a fruit juice.
My favourite spices are ginger and garlic.
My favourite kitchen appliance is the kadai.
My best dining friends are my fianc and my school friend Shalaka. Shalaka and I were together from senior KG to college. She is a foodie and a good cook also.
I would rather go out to eat an ice cream or a pastry, not a full-fledged dinner. I am not at all fussy about food.
My comfort food is moong dal ki khichdi with a dollop of ghee.
My all-time favourite is a Maharashtrian dish called valachi khichdi. It is made with coconut, clove and cinnamon. A simple-to-make recipe, I can eat it every day.
When I went to London for the Zee carnival, vegetarian food was a problem for me. So I gorged on pastries. The chocolate pastry I had in London was out of this world. It was full of gooey chocolate; I can feel the taste of it in my mouth even as I talk about it.
I also indulged in a variety of rice dishes — I tried turkey with steamed rice. But by and large, I survived on burgers, bread, jam and butter.
I feel guilty after eating a Chinese meal. Each time I have one, I promise myself not to have Chinese meal for a month.
Rajshri's favourite recipie
Rawa Sheera
Ingredients
cup ghee
1 cup rawa (semolina)
21/2 to 3 cups milk
1 cup sugar
10 to 15 almonds (finely sliced)
10 t0 12 raisins
medium sized banana (finely chopped and mashed)
8 to 10 green cardamoms (peeled and powdered)
slivers of 8-10 almonds ( to garnish)
Method:
Boil the milk and keep aside.
Lightly heat ghee in a non-stick kadai. Add rawa and roast on a low flame till golden brown.
Gradually add the milk and stir continuously with another hand to avoid lumps. Add sugar, sliced almonds, raisins and cook on a slow flame till the mixture leaves its sides.
Add the mashed banana and cardamom powder to the sheera and mix well. Simmer for a few minutes. Garnish with slivers of almonds. Serve hot.
