Mumbai: Jacqueline Fernandez
The actor wants a genie of her own, so she can eat everything and not put on weight
I am
An early riser. I wake up by 7. I am like a robot, I get up at 7 no matter what time I sleep.
I begin my day with
Water. Later I have a slice of fruit, may be an apple or a banana. I avoid tea and coffee. I drink green tea, I love pineapple, kiwi and watermelon juice. And I just like the feeling of warm water.
My breakfast is
Eggs. Either I have an omelette or a boiled egg. Sometimes I have it with toast. I eat fruit later.
My lunch is
I usually don't eat unit food, so I bring something from home like steamed vegetables, fish, grilled chicken and I try and keep it nice and light because I don't like working on a heavy stomach. If I have to order, I order a soup.
On the sets of Aladin
I would share meals with Ritesh but Amitji was usually very busy during lunch time so I would not disturb him.
Throughout the day
I like to sip on water. I don't drink sodas. I love coconut water. At a meeting, I might have a juice.
In sweets i like
I love chocolates. My favourite chocolates are Bourneville and Ferrero Rocher.
My snack is
Around 5 pm. I try and stick to a fruit bowl or some nuts or yogurt.
My dinner is
A good protein based dinner. I avoid chicken as much as I can; I try and stick to fish. I have soup or vegetables. That's my staple diet for dinner.
A typical Sri-Lankan meal would be
Red rice; sometimes we have milk rice or string hoppers. It's usually accompanied with a non-vegetarian coconut based curry and a dal. And a salad made from herbs and onions.
My childhood memory of food
Hot chocolate and Maggie noodles. I loved Maggie noodles at one point of time. I also ate a lot of cornflakes.
My fridge always has
Fruits, vegetables and milk. Actually you don't find much in my fridge. I try to avoid keeping anything that is remotely tempting.
Sunday lunch is
I try and keep Sunday as normal as any other day because the minute you try and let yourself indulge it becomes difficult to stop yourself. Often, I fast on Sunday so that I can go out in the night for a dinner.
My favourite cook
Is my mom, Kim Fernandez. She makes amazing Pad Thai noodles and Tom Yum Soup. She is a Malay. For Christmas she roasts a very big turkey which is accompanied by roasted potatoes and malt wine ..it's really special.
I can cook
Eggs. A friend really likes my Pad Thai noodles that my mom taught me.
My best dining friend
Is Sonal Sehgal, my co-star in Jaane Kahan Se Aaye Hai. We dine out together and we relish pizzas and indulge in chocolate cakes.
My favourite...
Dish from Sri Lanka: Lump rice.
Cuisine: Arabic, Thai, French
Spice: Cinnamon.
Cooking appliance: Steamer.
Poison: White wine.
Sabzi: Baingan bharta. I also like rajma chawal.
Fruits: Mango and plum.
Favourite recipe: Sri Lankan Rolls
Ingredients
Stuffing
1/2 lb tofu
1 lb potatoes
1/2 lb onions
2 tbsp red pepper
4 tbsp roasted curry powder
1/4 cup oil
Salt to taste
Pastry
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
Salt to taste
3 cups oil
2 eggs
1 can bread crumbs
Method
First make the stuffing. Boil the potatoes and peel of jackets. Dice onions. Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible. Now for the pancakes. Mix the flour, milk and eggs using a mixer.
Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable. Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.
Favourite Resturaunt
Cavalli Dubai
Jacqueline says, "I frequent the Italian restaurant at the Oberoi hotel. I like Indigo and Olive for Italian and Greek food. When I am abroad I eat at Cavalli restaurant in Dubai. It has amazing interiors and amazing food too. In Paris I like Bon restaurant, it's a French twist to Oriental food."
Cavalli is designer Roberto Cavalli's venture into the hospitality business. An Italian restaurant located in the centre of the floor is flanked by bars serving sushi, drinks and signature Cavalli chocolates. The restaurant serves a light lunch, lunch, aperitif, pre-dinner and dinner.
Taking up from the designer's great sense of style, the interiors too are done up with flair. The floors are done in black quartz with crystal dust while the walls are adorned with Swarovski crystals.
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