Of late, actor Ayesha Jhulka is enjoying her moment under the spotlight with web series and reality shows. Mention the name Ayesha Jhulka, and a visual of the girl-next-door from Jo Jeeta Wohi Sikandar begins dancing in front of one’s eyes, even as Aamir croons on screen to Pehla Nasha, Pehla Khumar.
For those who are unfamiliar with the ’90s, Ayesha’s other memorable performances include Khiladi, Rang and Waqt Hamara Hai.
My dietary preference: I prefer vegetarian fare.
First thing I have when I wake up: My day has to start with my almond milk chai.
My breakfast is: Fruit bowl with berries, nuts, and seeds, along with some form of protein.
My lunch comprises: Two vegetables, dal, and nachni roti or rice.
A must with my meals: Salad, pickle and buttermilk.
My evening snack: Soaked nuts/roasted makhanas/poha.
My dinner is: Soup, salad, some sort of protein, and sautéed veggies—green peas, broccoli, carrots, beans, snow peas and capsicum. All veggies should be sautéed in olive oil.
I am partial to: Thai veg curry and paneer bhurji.
My favourite desserts are: Sugar-free dark chocolate and sugar-free ice cream.
My fitness regime: Stay active throughout the day, complete 10,000 steps and stay happy.
My favourite restaurants are: Silver Beach Cafe, Tanjore Tiffin Room and Banana Leaf.
Foods I consciously have and avoid: I consciously have protein in all my main meals and avoid sugar, maida, cornflour, packaged foods, oily food and biscuits.
My childhood memories of food: My grandma’s recipes. Her food was always cooked with flavour, love and passion.
One thing I cook very well: To answer this would be boastful, but usually, when I cook with interest, love, and joy—whatever I cook comes out well.
My favourite cook in my family: My mother. My mouth starts watering when I think of her lotus stem vegetable. When she cooks jackfruit in her style, it tastes like mock meat.
Weirdest food combination I have ever had: Peanut butter with pickles, banana with ketchup and strawberries with vinegar.
My idea of a romantic meal: My house with dim lights, candles and soft music and us enjoying a meal that we cook together. If I have to step out, then a rooftop restaurant with a view of the skyline or by the beach/cliffs would be ideal. Candlelight, soft music, golden hour glow vibes… I would order a shared charcuterie board, chef’s special menu, and a rich dessert like chocolate lava cake.
My favourite food and drinks during summers: Salads like watermelon feta and leafy greens with a balsamic glaze or fresh fruit platters with a twist of desi tadka. To drink, I prefer to have coconut water or cold brews.
Tip on food to my readers: Cooking with passion turns a regular meal into an experience. Cook like you are telling a story—set a mood while cooking, maybe with music and happiness. Don’t be in a rush to cook. Play with flavours, innovate, experiment. Plate it with love and art to make food look beautiful and tempting.
Representative image
Recipe of Chia Coconut Curd
Ingredients:
2 tablespoons chia seeds
250 gms curds
4 tablespoons grated coconut
1 finely chopped green chilli (or as per taste)
Few fresh finely chopped mint leaves
Black salt (as per taste)
1 tablespoon flax seed powder
1 teaspoon kadi patta dust (powdered & roasted curry leaves)
1 teaspoon coriander powder
For the tempering (tadka):
2 tablespoons coconut oil
1 tablespoon chana dal
6 cashew nuts or 2 tablespoons peanuts
1 teaspoon mustard seeds (rai)
2 dry red chillies
Few fresh curry leaves
Pinch of salt
2 tablespoons homemade chilli oil
Method:
Soak the chia seeds for a few minutes. In a bowl, add curds, soaked chia seeds and grated coconut. Add finely chopped green chillies, mint leaves, black salt, flax seed powder, kadi patta dust and coriander powder. Mix well.
For the tempering: Heat oil in a pan, add chana dal and fry on a low flame till it turns golden. Add the cashews or peanuts and sauté on a low flame for 2 to 3 minutes till light golden. Add mustard seeds and let them splutter. Lastly, add dry red chillies, curry leaves, and a pinch of salt. Add this tempering to the chia curd mixture and mix well. Dress it up with a drizzling of homemade chilli oil. Serve cold or at room temperature.
