“So in my mind, everything is baking.”
Talented actress and newbie to cooking, Alia Bhatt is busy cooking up a storm in the kitchen in her latest video shared on her YouTube Channel.
Alia is a self-proclaimed foodie and has candidly revealed that she gets “emotional” when her food is not cooked right.
In the segment called In Alia Bhatt’s Kitchen, the actress cooks dishes along with the help of her head chef Dilip Pandit and Carol.
In episode two of this segment, Alia made a sabzi (vegetable) dish for the first time. We get to see the star prepare, cook and plate the dish.
Her choice of vegetable was a zucchini (also known as a courgette), which is a superfood that is known to be rich in minerals, vitamins and antioxidants.
In the video, Alia revealed that she is a fan of healthy eating and regularly changes her diet because she “gets bored” of eating the same food.
The actress is certainly dedicated to working on her culinary skills and it seems she is learning on the job.
In a funny instance in the video, Alia Bhatt covers the pan for two minutes and asks Dilip if the zucchini is baking.
Upon realising her mistake, Alia bursts into a fit of laughter and says: “So in my mind, everything is baking.”
In another instance, while stirring the food, Alia jokingly said this is a “calm, beautiful and cultured daughter-in-law who makes zucchini sabzi at home.”
This prompted fans to question whether this was an indirect reference to her potential marriage with boyfriend Ranbir Kapoor.
The end product certainly looked delicious as the trio confirmed it was tasty after trying it.
Follow the recipe below to make Alia Bhatt’s South Indian style zucchini sabzi.
- 1 zucchini (diced)
- ½ tbsp. oil
- ¼ tbsp. black mustard seeds
- 2 tsp asafoetida
- 1 green chilly
- ½ tsp coriander powder
- Some coriander leaves (optional)
- Few curry leaves
- ¼ tsp jeera powder
- ¼ fennel
- 2 tsp grated coconut
- ¼ dry mango powder
- Dice the zucchini into small cubes.
- Put ½ tbsp oil into a frying pan.
- Then add the black mustard seeds, asafoetida, curry leaves and green chilly to the pan and stir.
- Stir in the diced zucchini and salt as desired.
- Place a lid over the pan for two minutes and let it sit.
- Then add the coriander powder, jeera powder, fennel powder and dry mango powder and stir.
- Finally, sprinkle the grated coconut and coriander leaves over the zucchini and mix well.