Prateik's Food for Thought

I begin my day: With a huge breakfast. It comprises milk, cereals and eggs with toasts. I don't drink tea or coffee. I wake up around 7.30 or 8 in the morning.

I am a non-vegetarian: My favourites are chicken, fish and beef… I love beef. In seafood, I love crabs, prawns and lobsters. In Punjabi food, I love butter chicken.

In vegetarian food: I love salads with Italian salad dressing. It tastes delicious.

When I am shooting: I don't carry my lunch with me. I eat on the sets. If I eat at home, it's roti, sabzi and chicken… healthy and delicious.

In the evenings I snack on: Brown bread sandwiches, cold cuts, anything healthy.

My dinner is: Less carbs no rotis, no rice. I have roasted chicken and kebabs.

My fitness regime: I go to the gym four to five times a week. I do weight training and cardio. I spend about two hours in the gym. Before I started working out with a trainer I would spend about five to six hours in the gym on my own. Before I start working out, I need a gap of an hour. I cannot workout on a heavy stomach. After my workout I have a glass of protein shake.

I love sweets: Chocolate mousse and anything with good rich chocolate.

My favourite cuisines are: Chinese, Thai and seafood.

My favourite restaurants are: Royal China, China Garden and Thaibaan. I recommend Trishna and Mahesh Lunch Home for seafood. When I go abroad, I love to have junk food at Taco Bell, McDonalds and Pizza King.

My best dining friends are: Lots of friends. Jai, a school friend, is a drummer and he is a massive guy. He is 110 kilograms and I am always after him to shed weight. He can really stuff himself. If there is anything I can't finish, he says, 'Give it to me I will finish it. Don't waste, what am I here for?'

I can cook: Eggs in all forms. I need to learn cooking.

My favourite cook in my family is: My younger maasi (my mom's younger sister). She is a master cook. My favourite is chicken and mashed potatoes.

On Sundays: The whole family goes out for a brunch or lunch only if everyone has the time.

My childhood memory of food is: The green chilli ka chutney that my cook makes. It's a Maharashtrian chutney made from garlic, green chillies and coriander leaves. It's delicious. You can have it with just about anything. 

My favourite Maharastrian cuisine is: Bhakri and chilli chutney.

My idea of a romantic meal: I think anything could be romantic if you are with the person you like. Even a McDonalds would be as romantic as a Marriott. The person matters not the food.

I resemble: An apple because it is sweet and full of nutrients.

I can't resist buying: Chips, cookies, cheese junk food.

I don't feel guilty after eating: I am not a woman, yaar.

My comfort food is: Macaroni and cheese.

My favourite spice is: Chillies.

My favourite beverage is: Orange juice.

My favourite poison: Beer.

I always carry with me: Fruits, protein shakes and a change of clothes

My fridge always has: Ice-cold water, I cannot survive without it.

I hate: Squids, I feel they are too chewy. I can't stand mutton until and unless it's really really well cooked.

My favourite kitchen appliance is: A wooden spatula to flip my omelettes.

In Punjabi food I love: Butter chicken.

Nadiraji is a great cook: She makes everything really yummy. My favourite dish is pepper chicken.


Prateik's favourite recipe (My domestic help Vijaya Tai's recipe)

Roast barbeque chicken with vegetables

Ingredients

2 big chicken breasts (boneless)
1 tbsp baarbeque sauce (for marinating)
black pepper powder (as per taste)
3 to 4 tbsp oil
2 tbsp heaped barbeque sauce
2 tbsp heaped chilli sauce
2 tbsp heaped tomato sauce
2 to 3 tbsp water

Method

Clean and wash the chicken pieces. Marinate the chicken pieces in one tbsp barbeque sauce and little black pepper powder. Keep aside for 30 minutes. Heat oil in a non-stick kadai or a pan. Place the chicken pieces in it.
Sauté the chicken on a medium flame for few minutes. In a bowl mix together two tablespoons barbeque sauce, two tablespoon chilli sauce, two tablespoons tomato sauce, two to three tablespoons water and a dash of black pepper powder. Gradually add this mixture (spoon by spoon) to the chicken pieces. Mix well.

Cook on a low flame, mixing at regular intervals till the chicken is tender and the sauce mixture fairly dry. Serve hot with steamed vegetables.