Jennifer’s Interview

Thursday, September 13, 2007
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Television Actresses: Gallery

Jennifer Winget, who plays Ganga in Sangam, shares her food habits and her favourite recipe. She is an absolute foodie, as she cheerfully admits.

Are you a complete foodie or do you watch what you eat?
I am a complete foodie. I have never deprived myself of anything. I realize and feel guilty only after eating.

Your favorite cuisine –Continental/Oriental/Indian/ anything else.
Muglai.

Home-made food, or order in?
That depends, but on a regular basis I would prefer home made food.

Vegetarian or non-vegetarian?
I am not a strict vegetarian but I would prefer vegetarian food over non-vegetarian.

Drink you like to gulp along with your food?
I don't drink anything while having food.

Your favorite beverage?
Lemon iced tea.

Any alcoholic beverage in your list of favourites?
I only like red wine, especially Australian wine.

What about junk food?
I am an absolute junkie, burgers, pizzas, you name it...


Your favorite fast food joint?
Subway and McDonald's.

Favorite restaurant/ eating joint?
Peshawari at ITC.


Your take on diet and health food?
I am not the right person to comment on this because I personally don't follow any rules. But one should work out - it's very important to shed those extra calories from your body, especially for actors.

Which would be that one dish you find irresistible?
I can't resist sweets. That's my weakness.


Would you want to share the recipe of the same with us?
Even though I am a gastronome, I am not a kitchen-friendly girl. I can give you my recipe for Paneer Makhanwala, though.

Process-

Paneer Makhanwala

Preparation Time: 25 min
Cooking Time: 20 min
Serves: 4

Ingredients

Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
Onion -1
Ginger - 1 piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer

Method
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which the paneer was fried) in a heavy saucepan.
Add clove, bay leaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flame for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till the paneer softens.
Transfer to serving dish.Garnish with chopped coriander and grated paneer.