Cooking Up A Storm With Karishma Tanna: Khichdi, Khandvi And Koffee Moments

Karishma Tanna married Varun Bangera on February 5, 2022, in an intimate ceremony. Her wedding pictures showcased her stunning pastel pink lehenga. Comparing her wedding pictures to recent photos, Karishma’s style and beauty continue to dazzle. She often shares stunning pictures on social media, showcasing her fashion sense and fit physique. Karishma, who aced it in Hansal Mehta’s Scoop as a daring journalist, shares specific details about her diet.

My dietary preference: I am a vegetarian.

My breakfast: Before going for gymming, I just have an anjeer, 4 to 5 raisins, a couple of nuts, and black coffee. After I come back, I have my breakfast at around 11 am — simple millet upma or moong dal chilla.

My lunch is: Since I’m Gujarati, I have simple millet roti and any Guju sabzi — bhindi/tindali/baigan and meethi dal/normal dal/kadi or moong.

My evening snack: Avocado sandwich/makhana bhel/normal bhel/moong dal chilla.

My dinner is: Sautéed vegetables with soup or maybe khichdi. I love khichdi with tamatar ki sabzi/khichdi kadi/khichdi dudhi mutter ki sabzi.

My favourite desserts: I’m not a big fan of desserts, but if I have to eat it, I would opt for some toffee pudding.

My fitness regime: Weight training, a bit of yoga, and a bit of cardio.

My favourite restaurants are: I like Sukhsagar. I am very old school. I am drawn to nostalgia. I would go out a lot with my family to Sukhsagar; therefore, it is my favourite restaurant. I also like all the thali joints.

My favourite cuisine: My mum’s food and Japanese.

One thing I cook very well is: Khandvi, and I make excellent aloo parathas. I can make very good street-style Chinese, which my family loves.

Childhood memory of food: My dad and I would have rotli nu shaak. It’s comfort food, which is ‘curry’-ish with pieces of roti in it.

Foods I consciously avoid are: Fried food and bread. I love bread, but I avoid eating it. I also avoid very ‘carby’ food.

My idea of a romantic meal is: Something I cook for my husband or a fine dining experience with my husband, accompanied by a glass of red wine and Japanese food. Now that is very romantic for me.

My favourite monsoon snack is: Wada pav and kaande ke pakode; I love it.

A dish which my husband likes and I make well: He loves Chinese.

Recipe of Khandvi

Ingredients for the batter:

1 cup gram flour (besan)

2 cups buttermilk

1/4 teaspoon turmeric powder

1 teaspoon ginger-green chilli paste

Pinch of asafoetida powder

Salt to taste

Ingredients for tempering:

2 tablespoons oil

1 1/2 teaspoons mustard seeds

10–12 fresh curry leaves

1–2 slit green chilies

1 teaspoon sesame seeds

Ingredients for garnishing:

2 tablespoons fresh grated coconut

Handful of fresh coriander leaves (finely chopped)

Method:

In a bowl, mix gram flour, buttermilk, turmeric powder, ginger-chilli paste, asafoetida powder, and salt. Whisk well to make a smooth, lump-free batter. Pour the batter into a non-stick or heavy-bottomed pan. Cook on low flame, stirring continuously to avoid lumps. Stir till it becomes thick and leaves the sides. To test, spread a small amount of the batter on the back of a greased steel thali — if it rolls without sticking, it’s done. Quickly spread a thin layer of batter on the back of a greased steel thali with a spatula. Once cool, cut into 2-inch-wide strips. Gently roll each strip into tight spirals. Keep aside and prepare the tempering.

Method for tempering:

Heat oil in a tadka pan. Add mustard seeds. Once they splutter, add sesame seeds, curry leaves, and green chilies. Pour this tempering over the Khandvi rolls. Garnish with grated coconut and chopped coriander leaves.