Anjana Sukhani, Bollywood ActorMY FAVOURITE DISH
“I’m a great foodie and my taste buds keep changing. Currently, I’m in love with Chinese cuisine, especially Dim Sums. Since I’m a vegetarian, I crave for Veg Dim Sum. I enjoy making and eating pasta and my preferred sauce is a mix of red and white. I prefer the Indian version of the authentic pasta!”
I LIKE TO EAT AT
“I find Thai food tempting, so I love going to Thai Pavilion at The President, Mumbai. My other favourite haunt is Pan Asia restaurant at the Grand Sheraton.”
MY FAVOURED CUISINE
“The list is endless — Chinese, Italian, Thai and, of course, Indian! I’m a proud Sindhi, so I love Sindhi Kadhi.”
MY NON-FOOD PASSION
“I enjoy reading, travelling and a little adventure trail, whenever possible. Right now, I want to learn para-sailing.”
BEST MEAL I’VE EVER HAD
“I recently ate a lovely meal at a seaside restaurant in Barcelona. I tried their traditional local dish called ‘Paella’. The dish was served with their local rice, which is similar to our basmati but the grain is longer and thinner.”
MY FAVOURITE RECIPE
Veg Dim Sum.
INGREDIENTS
I Carrots (shredded):100 gms I Snow peas: 100 gms I Celery (chopped): 50 gms I Water chestnut (chopped): 80 gms I Bamboo shoot (chopped): 20 gms I Shitake mushrooms (chopped): 50 gms I Soy sauce: 2 tbs I Oil: 2 tsp I Sugar: 1 tsp I Salt:1½ tsp I Sesame oil: 1 tsp I Pepper to taste I Dim Sum wrapper: 12 nos I Tapioca flour: 2 tbs.
(Chef Sunil Athalye from Ramada Plaza Palm Grove, Mumbai, serves Anjana’s Veg dim sum)
METHOD
I Blanch all the vegetables briefly in a large pot of boiling water and set aside. I Now heat oil in wok and saute chopped celery and add soy sauce and seasoning, add tapioca flour and simmer till thick. I Put the blanched vegetables in a food processor and blend briefly, add the sauce and blend until thoroughly mixed. I Chill the Dim Sum stuffing in a refrigerator for about two hours. I Take a wrapper and place the filling in centre and fold in desired shape. I Steam the dimsum for 12 mts and steam in batches, don’t overcrowd the Dim Sum while steaming. The Dim Sum should be spaced far enough. They shouldn't touch each other. I Serve hot with dipping sauce.
“I’m a great foodie and my taste buds keep changing. Currently, I’m in love with Chinese cuisine, especially Dim Sums. Since I’m a vegetarian, I crave for Veg Dim Sum. I enjoy making and eating pasta and my preferred sauce is a mix of red and white. I prefer the Indian version of the authentic pasta!”
I LIKE TO EAT AT
“I find Thai food tempting, so I love going to Thai Pavilion at The President, Mumbai. My other favourite haunt is Pan Asia restaurant at the Grand Sheraton.”
MY FAVOURED CUISINE
“The list is endless — Chinese, Italian, Thai and, of course, Indian! I’m a proud Sindhi, so I love Sindhi Kadhi.”
MY NON-FOOD PASSION
“I enjoy reading, travelling and a little adventure trail, whenever possible. Right now, I want to learn para-sailing.”
BEST MEAL I’VE EVER HAD
“I recently ate a lovely meal at a seaside restaurant in Barcelona. I tried their traditional local dish called ‘Paella’. The dish was served with their local rice, which is similar to our basmati but the grain is longer and thinner.”
MY FAVOURITE RECIPE
Veg Dim Sum.
INGREDIENTS
I Carrots (shredded):100 gms I Snow peas: 100 gms I Celery (chopped): 50 gms I Water chestnut (chopped): 80 gms I Bamboo shoot (chopped): 20 gms I Shitake mushrooms (chopped): 50 gms I Soy sauce: 2 tbs I Oil: 2 tsp I Sugar: 1 tsp I Salt:1½ tsp I Sesame oil: 1 tsp I Pepper to taste I Dim Sum wrapper: 12 nos I Tapioca flour: 2 tbs.
(Chef Sunil Athalye from Ramada Plaza Palm Grove, Mumbai, serves Anjana’s Veg dim sum)METHOD
I Blanch all the vegetables briefly in a large pot of boiling water and set aside. I Now heat oil in wok and saute chopped celery and add soy sauce and seasoning, add tapioca flour and simmer till thick. I Put the blanched vegetables in a food processor and blend briefly, add the sauce and blend until thoroughly mixed. I Chill the Dim Sum stuffing in a refrigerator for about two hours. I Take a wrapper and place the filling in centre and fold in desired shape. I Steam the dimsum for 12 mts and steam in batches, don’t overcrowd the Dim Sum while steaming. The Dim Sum should be spaced far enough. They shouldn't touch each other. I Serve hot with dipping sauce.
