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Sangeeta Ghosh, the Bengali bonbon with oodles of elfin charm, is one of the most coveted actresses of the small screen. Recently, while compering the Nach Baliye show, she danced better than most of the Nach Baliye contestants.
The star attraction of Rabba Ishq Na Hove, Desh Mein Nikla Hoga Chand, Sangeeta enjoys reading, watching movies, dancing, chilling out with friends and going out for long drives. She relishes spicy food and like a true Bengali loves fish. A topper in school, she hasn't tried to master cooking, yet.
Sangeeta's food for thought
I begin my day with a cup of tea. I don't have any more tea throughout the day. I don't eat in the morning. After 11 I may have a fruit or a glass of fruit juice.
I like eating eggs especially omelettes. If am hungry I would have an omelette (with egg yolks).
Everybody advises me that breakfast is a very important meal but I am not a breakfast person.
If I have woken up very early, say at 5.30 in the morning, then maybe I would have porridge or cornflakes. I would call myself both a vegetarian as well as non vegetarian. I enjoy eating both types of food. Lunch is usually home cooked food.
I am a rice eater and it is normal ghar ka khana — dal, sabzi and fish. My meals are incomplete without fish and vegetables. I prefer mutton to chicken. I eat mutton occasionally when my mom cooks it.
I like all sea food especially fish made in Bengali style. I have been eating river water fish since my childhood. Though I also have sea water fish like crabs and prawns, my taste buds are more attuned to river water fish.
I don't snack in the evenings, I would rather have dinner. Dinner at home is again normal ghar ka khana.
I eat all kinds of vegetables. I don't avoid potatoes nor do I cut down on my carbs. Every meal of mine is a proper balanced meal.
I love chaats. If I indulge myself in chaats, I avoid dinner. For chaat I go to Elco market.
Pani Puri and dahiwali chaat are my favorites.
I am not a dessert person at all. On the rare occasion, I have a kulfi or rasgollas or mishti doi from Calcutta. I would make an exception for a pastry.
I have a tendency to put on weight on my cheeks. That is my problem area. I do facial exercises and reduce my intake of food. I try and substitute food with fruits but crash diets are a no-no. I try and sleep well.
I don't cook at all. When I was 16, I had cooked mutton with my mother's instructions. It turned out very well because she was around to instruct me.
The one dish I specialize in cooking is an omelette.
I am definitely a restaurant person but my favourites keep changing according to my moods and tastes. I may want to have a pizza or a chaat or sea food. I like the sea food at Gajalee. For Mughlai or Peshwari food, I recommend Grand Maratha.
I love the biryani at Dum Pukht at the Grand Maratha. I don't eat biryani otherwise. I drive down all the way to Haji Ali to have fruit cream when I am in the mood. I order pizzas from Dominoes.
My favourite haunts are: Mainland China. They serve awesome Chinese parsley sauce (a green sauce) and for kulfis I frequent Kailash Parbat. I also enjoy the midnight buffet at the Le Meridian.
My favourite restaurant table is a corner one. I prefer to sit on a table which has a sofa sitting rather than a chair. If I feel like having my Indian food with my hands, I do so. I care a damn even if it is a five star hotel.
If you are in London, you must try Nando's Chicken Peri Peri.
Bangkok's Thai food is quite spicy. It suits me fine because I enjoy spicy food a lot.
For Rabba Ishq Na Hove we shot in Singapore. Riverside Walk restaurant was the caterer. They served superb Indian food.
One thing I would never eat is reptile meat. The very thought gives me creeps. I like experimenting with food but that does not include exotic stuff like reptile meats.
Romantic meal: I can't think of one. Maybe on the terrace of a building with non-messy food. Crabs are a no-no. But when you are out on a romantic dinner, romance, and not food, is on your mind.
I love fresh fruit juices and fresh lime soda.
One person I would like to dine with is Aroona Irani. She is a complete foodie.
In spices, I like ginger, garlic and nimbu. I do not like much of tomatoes in my food as I feel it lends a sweet flavour to the food.
I don't enjoy drinks though I have tried Bacardi Breezers and wine.
My favourite kitchen appliance is the non-stick pan, It is perfect for making omelettes.
My favourite cook from my family is my mom. She makes excellent Hyderabadi mutton.
In Bengali food I like Macher Jhol, prawns made with karela and potatoes and poshto. I like steamed fish made in mustard, we call it Bhappa Dahi Ilish Mach.
My brother is a real foodie. You have got to see him eating food, his 'intensity' is amazing.
Childhood brings back memories of cakes, biscuits, puri-bhaji and bread butter in my school tiffin box.
My favorite hangout was the college canteen at the Tolani's. I thoroughly enjoyed their sandwiches.
I love going out for long drives when it is raining but I don't step out as I am afraid of falling sick.
Homemade pakodas and wada pavs are ideal fare for the rains.
Bhappa Dahi Ilish Mach
(Steamed Hilsa fish in curd)
Ingredients:
1 medium sized Ilish Mach (Hilsa fish)
salt to taste
2 tsp mustard seeds
4-5 green chillies (chopped)
4 tbsp mustard oil
5-6 tbsp curds
Method:
Clean, wash and cut the fish into medium sized pieces. Do not wash after cutting the fish. Apply some salt to the fish pieces and keep aside for 15-20 minutes. Grind the mustard seeds and green chillies to a fine paste; adding very little water while grinding it.
Add the mustard oil, curds and a dash of salt to the mustard and green chilli paste. Mix well. Coat the fish pieces with the mustard paste. Place the fish in a microwave and cook for 5-7 minutes. Remove and check whether done or keep for a couple of minutes more.Serve hot with steamed rice.
P.S Do not add any water while cooking the fish. You can also steam the fish on gas.
Method to steam the fish on gas
Place the fish in a closed container. In a heavy bottomed vessel, put about two glasses of water. Keep a medium sized bowl with little water in the centre of the vessel. Rest the container with the fish on the bowl. Make sure the container is above the water level in the vessel. Cover the vessel and cook for 10 minutes till the fish is done.
The star attraction of Rabba Ishq Na Hove, Desh Mein Nikla Hoga Chand, Sangeeta enjoys reading, watching movies, dancing, chilling out with friends and going out for long drives. She relishes spicy food and like a true Bengali loves fish. A topper in school, she hasn't tried to master cooking, yet.
Sangeeta's food for thought
I begin my day with a cup of tea. I don't have any more tea throughout the day. I don't eat in the morning. After 11 I may have a fruit or a glass of fruit juice.
I like eating eggs especially omelettes. If am hungry I would have an omelette (with egg yolks).
Everybody advises me that breakfast is a very important meal but I am not a breakfast person.
If I have woken up very early, say at 5.30 in the morning, then maybe I would have porridge or cornflakes. I would call myself both a vegetarian as well as non vegetarian. I enjoy eating both types of food. Lunch is usually home cooked food.
I am a rice eater and it is normal ghar ka khana — dal, sabzi and fish. My meals are incomplete without fish and vegetables. I prefer mutton to chicken. I eat mutton occasionally when my mom cooks it.
I like all sea food especially fish made in Bengali style. I have been eating river water fish since my childhood. Though I also have sea water fish like crabs and prawns, my taste buds are more attuned to river water fish.
I don't snack in the evenings, I would rather have dinner. Dinner at home is again normal ghar ka khana.
I eat all kinds of vegetables. I don't avoid potatoes nor do I cut down on my carbs. Every meal of mine is a proper balanced meal.
I love chaats. If I indulge myself in chaats, I avoid dinner. For chaat I go to Elco market.
Pani Puri and dahiwali chaat are my favorites.
I am not a dessert person at all. On the rare occasion, I have a kulfi or rasgollas or mishti doi from Calcutta. I would make an exception for a pastry.
I have a tendency to put on weight on my cheeks. That is my problem area. I do facial exercises and reduce my intake of food. I try and substitute food with fruits but crash diets are a no-no. I try and sleep well.
I don't cook at all. When I was 16, I had cooked mutton with my mother's instructions. It turned out very well because she was around to instruct me.
The one dish I specialize in cooking is an omelette.
I am definitely a restaurant person but my favourites keep changing according to my moods and tastes. I may want to have a pizza or a chaat or sea food. I like the sea food at Gajalee. For Mughlai or Peshwari food, I recommend Grand Maratha.
I love the biryani at Dum Pukht at the Grand Maratha. I don't eat biryani otherwise. I drive down all the way to Haji Ali to have fruit cream when I am in the mood. I order pizzas from Dominoes.
My favourite haunts are: Mainland China. They serve awesome Chinese parsley sauce (a green sauce) and for kulfis I frequent Kailash Parbat. I also enjoy the midnight buffet at the Le Meridian.
My favourite restaurant table is a corner one. I prefer to sit on a table which has a sofa sitting rather than a chair. If I feel like having my Indian food with my hands, I do so. I care a damn even if it is a five star hotel.
If you are in London, you must try Nando's Chicken Peri Peri.
Bangkok's Thai food is quite spicy. It suits me fine because I enjoy spicy food a lot.
For Rabba Ishq Na Hove we shot in Singapore. Riverside Walk restaurant was the caterer. They served superb Indian food.
One thing I would never eat is reptile meat. The very thought gives me creeps. I like experimenting with food but that does not include exotic stuff like reptile meats.
Romantic meal: I can't think of one. Maybe on the terrace of a building with non-messy food. Crabs are a no-no. But when you are out on a romantic dinner, romance, and not food, is on your mind.
I love fresh fruit juices and fresh lime soda.
One person I would like to dine with is Aroona Irani. She is a complete foodie.
In spices, I like ginger, garlic and nimbu. I do not like much of tomatoes in my food as I feel it lends a sweet flavour to the food.
I don't enjoy drinks though I have tried Bacardi Breezers and wine.
My favourite kitchen appliance is the non-stick pan, It is perfect for making omelettes.
My favourite cook from my family is my mom. She makes excellent Hyderabadi mutton.
In Bengali food I like Macher Jhol, prawns made with karela and potatoes and poshto. I like steamed fish made in mustard, we call it Bhappa Dahi Ilish Mach.
My brother is a real foodie. You have got to see him eating food, his 'intensity' is amazing.
Childhood brings back memories of cakes, biscuits, puri-bhaji and bread butter in my school tiffin box.
My favorite hangout was the college canteen at the Tolani's. I thoroughly enjoyed their sandwiches.
I love going out for long drives when it is raining but I don't step out as I am afraid of falling sick.
Homemade pakodas and wada pavs are ideal fare for the rains.
Bhappa Dahi Ilish Mach
(Steamed Hilsa fish in curd)
Ingredients:
1 medium sized Ilish Mach (Hilsa fish)
salt to taste
2 tsp mustard seeds
4-5 green chillies (chopped)
4 tbsp mustard oil
5-6 tbsp curds
Method:
Clean, wash and cut the fish into medium sized pieces. Do not wash after cutting the fish. Apply some salt to the fish pieces and keep aside for 15-20 minutes. Grind the mustard seeds and green chillies to a fine paste; adding very little water while grinding it.
Add the mustard oil, curds and a dash of salt to the mustard and green chilli paste. Mix well. Coat the fish pieces with the mustard paste. Place the fish in a microwave and cook for 5-7 minutes. Remove and check whether done or keep for a couple of minutes more.Serve hot with steamed rice.
P.S Do not add any water while cooking the fish. You can also steam the fish on gas.
Method to steam the fish on gas
Place the fish in a closed container. In a heavy bottomed vessel, put about two glasses of water. Keep a medium sized bowl with little water in the centre of the vessel. Rest the container with the fish on the bowl. Make sure the container is above the water level in the vessel. Cover the vessel and cook for 10 minutes till the fish is done.
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