My "maa ke haath ka khana": Is delicious, especially her dhaba-style aloo matar and rajma chawal. No matter how hard I try to recreate the same aroma and taste in my dish, I always fail at it.
My earliest memory of food: Since I have lived in a joint family, food for me isn't just about pleasing my taste buds, but a whole lot of fun that comes with eating together.
My favourite recipe: Undoubtedly, aloo matar; it's my weakness. This is because when my mom was expecting me, she would keep craving aloo matar. So, my love for it started even before I was born!
I enjoy cooking: I simply love it when I get a lot of compliments for my cooking. It gives me a high. I also find cooking therapeutic and relaxing.
To impress my man: I'd stick to my forte - delectable north Indian food that is complex in flavour and beautifully presented. Men should learn to cook too I My brother was taught to cook with the same enthusiasm my sister and I were. I strongly feel that even men have a role to play in the kitchen and should cook for their loved ones whenever possible.
On the sets, I eat: Simple, home-cooked food. Light, vegetarian dishes keep me energised and nourished. I eat at regular intervals as not eating for long can trigger mood swings.
My favourite `foodie' destination: New Zealand.
My non-food passions: Old Bollywood music is something I enjoy. I'm also an ardent traveller and like going on weekend holidays from time to time.
My favourite travel destination is: Europe. I am also an avid reader and love to spend my spare time reading.
Dhaba-style aloo matar
INGREDIENTS: Oil: 2 tbsp, Cumin seeds: 1 tsp, Green chillies (slit): 1, Onion (diced): 1, Ginger paste: 1 tsp, Garlic paste: 1 tsp, Tomatoes (diced): 2, Coriander powder: 2 tsp, Cumin powder: 1 tsp, Turmeric powder: 12 tsp, Red chilli powder: 1 tsp, Dry mango powder: 1 tsp, Potatoes (peeled and cut into 8-10 pieces each): 5-6, Shelled peas: 1 cup, Garam masala: 1 tsp, Salt to taste, Coriander leaves: 2 tbsp
METHOD: In a wok, heat oil and add cumin seeds. Add green chillies and onions. Saute onions till they turn soft. Add ginger and garlic paste and saute for another minute. Add tomatoes, coriander powder, cumin powder, turmeric, red chilli and dry mango powders and saute for a minute. Lastly, add potatoes and peas and half a cup of water. Add salt to taste. Cover the pan and cook till potatoes are soft. Turn off the fire, sprinkle garam masala and cover immediately.
Open after a few minutes, garnish with coriander leaves and serve.
Sakshi Tanwar, TV actress