Mukti Mohan is a dancer, a playback singer, and an actor. She manages to look fit despite indulging her taste buds. The Free Press Journal caught up with the actress for an exclusive chat about her food and diet preferences. Excerpts:
First thing in the morning: I have soaked almonds, dates, and apples. I then get on with my meal.
I am basically: A vegetarian.
My lunch and breakfast is: Usually together. I have brunch which comprises of green smoothie, followed by fruits, yoghurt, and granola. Then I have two half fry eggs with tea/coffee. I work out before my breakfast and do empty stomach yoga.
A must with my meals: Buttermilk or curd.
My evening snack is: Dates and coffee.
For dinner I have: Salad/khichdi.
My favourite dessert is: Ice-cream.
To keep fit: Every week I change my workout plan as per my schedule, but I enjoy running, dancing, and pilates.
For health reasons, foods that I consciously avoid: Packaged food with preservatives or microwaveable food.
I can cook: I haven’t tried much, but I like baking cakes at times. My favourite cook in my family: My mom makes the best Punjabi and Rajasthani cuisine.
My childhood food memory: When I was in hostel, I ate a lot of food and drank a lot of milk.I drew the line at 12 parathas.
For a romantic meal, I would like: No such thing as a romantic meal in my life. But I’m a mountain person I love Himachali local vegetarian food.
My favourite restaurants in Mumbai: Sequel and Masque.
My favourite cuisine: I love Punjabi food.
My comfort food: Fruits and nuts.
I feel guilty after eating: Cakes.
While travelling, the most exotic food I have had: A 10 course meal in Melbourne.
My favourite drink: Coconut water.
My most favourite food: Rajma chawal.
On a hot summer day: I would like to have yoghurt or smoothie bowls with seeds.
My favourite food during winter: Aloo ka paratha with ghee or masala chai.
During the monsoons, I enjoy having: Chaat.
On the days I am recording or shooting I eat: Apples, sprouts, yoghurt, and dal chawal.
One tip on food you like to give your readers: Drink a lot of water and understand what makes you feel productive. Don’t follow trends; follow your gut feelings.
Recipe of Rajma Chawal
Recipe for Rajma
Rajma 250 gms
1” of ginger (grated and to be added when boiling the rajma)
1/4 teaspoon asafoetida powder
1 tablespoon ghee (to be added while boiling the rajma)
5 tablespoon oil
1 tablespoon cumin seeds
4 -5 green cardamoms
5 to 6 cloves
1 medium cinnamon stick
2 bay leaves
3 medium-sized onions (finely chopped)
3 sliced green chillies (or as per taste)
8 to 10 cloves of garlic (crushed)
1” of ginger (crushed)
2 big tomatoes (pureed)
1 tablespoon coriander powder
1 tablespoon red chilli powder (or as per taste)
1/4 teaspoon turmeric powder
Salt to taste
1 tablespoon butter (optional)
Finely chopped coriander leaves (to garnish)
Method: Wash the rajma thoroughly and soak it overnight. Drain out the water and wash it again. In a pressure cooker, add the rajma , grated ginger, asafoetida, cardamoms, cinnamon stick, cloves, bay leaves, a little salt and 3 cups of water. Pressure cook on a high flame till one whistle, and then cook on a low flame till five to six whistles or till the rajma is done. Remove it from the flame.
In a pan, heat oil, add cumin seeds. Once it splutters, add the finely chopped onions, green chillies and saute the onions on a low flame until light golden. Add the crushed ginger-garlic and saute for a few seconds. Add the tomato puree and some salt . Sauté on a low flame for five minutes. Add coriander powder, red chilli powder, and turmeric powder and saute on a low flame till the oil separates. Remove it from the heat. Cool and blend the onion-tomato mixture. Add the kept-aside boiled rajma and mix well. Let it cook on a low flame till the rajma and the masala have well blended. Stir well at regular intervals. Once done, top it with butter. Serve with steamed basmati rice and garnished with finely chopped coriander leaves.