Chaat Buster

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Alia Bhatt craves chaat and fine dining in equal measure. Filmfare unearths the foodie in the 20-year-old star

For all you guys out there vying for Alia Bhatt’s attention, this could be helpful. Says she, “If a guy has to win me over, he must first learn to make aaloo fry from my mom (actor Soni Razdan).” Alia Bhatt isn’t the average teenager who can be wooed just by fancy dinners. Yes, she has her 5-star preferences but she also digs the bhel puri from the chaatwallah down her lane. But nothing beats her love for aaloo fry made by her mother.
She doesn’t know how to cook. If she however agrees to be your date then you better plan the evening carefully or else you’ll end up eating burgers because that’s what she loves most.
If gluttony is a sin then Alia Bhatt doesn’t practise it. She makes it a point to stick to her diet plan but cheats ‘as per convenience’. Boys and men, here’s a detailed checklist of the relationship that Alia shares with food. Read on…

 

I lOVE CHAAT
Food and I have a love-hate relationship but it’s a committed one. I keep my diet basic and simple. Due to my hectic schedule, I need to keep a strict watch on what I eat. Whenever I’m shooting, I carry a dabba, which has egg whites, fruits, chicken, stir fried veggies and chaas. My detox meal consists of doodhi juice, sprouts and lime water. I hope my dietician isn’t reading this but I do cheat on my diet. On such days I have chaat! I love the bhel puri and sev puri near my house. It’s spicy and yummy. I used to go to that stall as a student. But now I have it packed. Also, if I attend a party I enjoy my drinks. So the detox diet helps to ensure that I stay fit.

 

MY MOM IS THE BEST COOK IN THE WORLD

The aaloo fry recipe has been passed from one generation
to another in my family. My grandmother used to make
it for my grandfather. And when my parents got married, my mom made it for my dad (Mahesh Bhatt). It is the best recipe from my mom’s kitchen and the most cherished thing in my family. Aaloo fry is basically deep fried potato chips (round shaped) made as a sabji with spices. It’s not at all like French fries.

 

I CAN’T COOK
I’m a bit embarrassed to admit that I don’t know cooking. But that doesn’t mean that I’ll give up on it. It’s never too late to learn. I’ll start with the basics like rice, tadka daal and pasta. I remember making French fries for my friends. I’m not too sure if they liked it though but they never asked me to make them again.

 

I DON’T MIND CALLING FOR BIRGERS
I’d love to cook something for my date; probably
his favourite dish. But if I can’t, I’ll just call for I’d love to cook something for my date; probably
his favourite dish. But if I can’t, I’ll just call for burgers. When in the mood for burgers, my standard order is Mc Chicken with extra mayo and cheese from Mc Donalds. n burgers. When in the mood for burgers, my standard order is Mc Chicken with extra mayo and cheese from Mc Donalds.

 

CRISPY AROMATIC DUCK RECIPE

INGREDIENTS:
 2.75 kilo duck
 6 slices of fresh root ginger

 6 spring onions cut in 3 inches length
 Corn flour, plain flour or potato flour for dusting
 ½ litre groundnut oil

FOR THE SPICE RUB:
» 2 tablespoons five-spice powder
» 750 gms Schezwan peppercorns
» 25 gms whole black peppercorns
» 3 tablespoons cumin seeds
» 20 gms of rock salt

TO SERVE:
»Chinese pancakes
»6 spring onions, finely shredded
» Hoisin sauce

METHOD:
» Rinse the duck well and blot it dry. Mix all the ingredients for the spice rub together in a small bowl. Then rub the duck inside and out with this mixture.
»Wrap well in cling film and place in the refrigerator for 24 hours.
»After this, stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate.
»Set up a steamer or put a rack into a wok. Fill it with two inch-high water and bring to the boil. Lower the duck into the steamer. Steam gently for two hours.
»Remove the duck from the steamer and pour off all the liquid.
»Discard the ginger and spring onions.
»Leave the duck in a cool place for two hours. Then refrigerate the duck.
»Cut the duck into quarters and dust with cornflour/plain four/potato flour. Heat the oil and deep-fry the duck quarters.
»Drain the duck on kitchen paper and leave until cool. Then remove the meat from the bones and shred it.
» Serve with Chinese pancakes, spring onions and hoisin sauce.

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