For actress Ashwini Kalsekar known for her roles in Kasamh Se and recent projects like Bhool Bhuliyaa 3 and the upcoming Son Of Sardar 2 and her husband Murali Sharma a stroll through the streets of London is a bliss. They like to stop at a restaurant or a cafe for a bite. Here is an interview with the foodie Ashwini Kalsekar.

My dietary preference: I am both vegetarian and non-vegetarian. However, at home, we are strict vegetarians (Telugu Brahmins). We don’t bring non-veg from outside, but I do eat non-veg when dining out. Since I’ve spent many years with Murali, my craving for non-vegetarian food has decreased.

My favourite non-vegetarian food is: Mutton khichda. My driver Sayeed’s wife makes an excellent khichda.

In vegetarian fare, I love: Everything, especially after vegetarian Murli came into my life.

The first thing I do when I wake up: I take my medicine because I have hypothyroidism. After that, I start my day with black coffee, and I don’t have breakfast because I follow intermittent fasting.

Around 11, I go to the kitchen: I have a cook, but my husband prefers when I cook. Since I’m married to a South Indian, I prepare Telugu vegetarian dishes. We prefer rice in the mornings, so we often have Perugannam (curd rice).

Our lunch is: Rice, one vegetable, dal, and salad.

My favourite cuisine is: Andhra, Marathi, Gujarati, and sometimes Punjabi (dal makhani or paneer makhanwala with paratha). But usually, we stick to rice and traditional South Indian or Maharashtrian dishes.

Dinner is usually: A dosa, Pesarattu, Adai, or Dabeli. Sometimes I make ghatte ki kadi or Punjabi chhole. But by and large, we have a snack-salad combination. We finish our dinner by eight, unless it’s a sit-down dinner with friends. I don’t think I’ve ever had dinner later than 11 o’clock.

To keep fit: I have two dogs, my babies, Gabbar and Samba. In the evening, I play and run with them, and I also keep doing housework. I’m ashamed to admit I don’t go to the gym, but I do breathing exercises and chant during meditation.

My favourite desserts are: Shrikhand, basundi, tiramisu, custard, and falooda. I’m not into cakes, pastries, ice creams, or chocolates.

I can cook: Very well, and people who have come to my house have loved my food.

My favourite cooks in the family are: My mom, my mother-in-law (who is no more), and my jethani.

My childhood memories are: On Sundays, I would go with my father to the fish market. My mother would make lovely biryani or Malvani mutton, and the aroma would fill the house as my brother and I watched Charlie Chaplin and Spider-Man on TV.

One dish that I make and my husband relishes: South Indian dishes, Thalipeeth, and poha. Poor guy, he’s a non-fussy eater.

My favourite restaurants are: Nav Chaitanya, Melting Pot, and Mahesh Lunch Home. Both Murali and I relish South Indian and Gujarati thalis.

My favourite beverage is: Hot coffee, masala tea without sugar. I also love masala chaas. I don’t like sugar.

My favourite recipe is Thalipeeth: Everyone who attends the Sundowner parties at my home loves this Bhajani snack along with their drinks because it’s very yummy, and it’s served hot, of course.

Recipe of Thalipeeth

Ingredients:

250 grams Bhajani flour (mixed lentil flour)

1-2 medium-sized onions (finely chopped)

4 finely chopped green chilies (or as required)

½ teaspoon turmeric powder

1 teaspoon red chili powder (or as required)

1 teaspoon coriander powder (optional)

Salt to taste

Ghee/oil for roasting the thalipeeth

Method:

In a bowl, mix the Bhajani flour with finely chopped onions, green chilies, powdered spices, and salt to taste. Add sufficient water to make a semi-soft dough. Rest the dough for a few minutes. Divide the dough into equal portions. Place a small plastic sheet on the rolling board or flat surface. Apply some oil on the plastic sheet, then place a portion of the dough on it. Press it gently with your fingers to your desired size. Roast the thalipeeth on a preheated tawa on medium to low flame, applying little ghee or oil when flipping sides. Roast until it’s light golden. Serve hot with a dollop of white butter on top