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It’s that time of the year when the outside temperature drops to minus and I feel like a grizzly bear who just want to hibernate through the winter only to open its eyes when the spring season graces the mother earth! One can dream with closed eyes and in my case I can day dream anytime with both my eyes wide open! Not that I want to be grizzly bear, but I could so do with few good nights’ sleep though! Sigh...

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As far as I know, there is no concept of salads in Indian cooking. Thinly sliced pieces of cucumber, tomatoes and onion rings with lemon or lime wedge is mostly the kind of salads served with main meals. Sometimes few whole or chopped green chillies accompany these vegetables as we Indians really like real spice kick in our meals!

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The temperature outside continues to drop in spite of we officially stepping into spring since last week! This weekend we will set our clocks 1 hour forward across the European countries to mark the spring daylight saving so that evenings have more daylight. In less than a month’s time the sun will rise before 6 am only to set after 7 pm! And in two months time we will have the difficulty to convince Lil Dumpling to go to bed at 7 pm as he will be left wondering why one needs to go to bed when the sun is still shining bright till 10 at night only to wake up at 4 in the morning to find sunrays streaming through the curtains!

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Nestled between swaying coconut and areca nut tress was a large two story art deco styled mansion with red Mangalore tiled sloped ceiling on an attic that ran through the house. There were some 20 odd smooth black granite steps leading down to the narrow canal flowing right next to the house with crystal clear water coming right up to your knees. The clear water on summer days in this canal with smooth black and grey pebbles would turn roaring muddy red and orange with white foams when monsoon rains unleashed from the sky, and at night it looked like a black serpent moving swiftly and hissing rather loudly breaking the songs of the crickets and the silence of the night!

Bending the Rules: Tofu Stuffed Kulcha

Tofu Stuffed Kulcha

Me: What? You can't be serious!
He: Why not?
Me: I am not sure…
He: Common, no one will know…
Me: I am scared!
He: Trust me.
Me: What if someone comes to know?
He: I am sure we are not the only one who have done it.
Me: But it’s not right. Society will never accept it. Oh! It’s a sin.
He: Now, now… look at me. Do you want me to die without experiencing how it would have been?
Me: No!!! Please don’t say that…
He: I have got only 2 more days to live. Won’t you fulfill my last wish?
Me: Oh!!! Of course I want to…

And that’s how he left this world, just two dates before his expiry date. And oh!!! If you are wondering whether it’s some scene from Bollywood movie then you are wrong. I call him Mr. T with love who is known to rest of the world as Tofu. He left this world knowing he had left wonderful memories for me.


Tofu, also known as soybean curd and bean curd is made from curdled soy milk. This custard like white block is high in protein, low in salt and calories and has no cholesterol. By itself Tofu is quite bland and hence it readily picks up the flavour of other ingredients that are cooked with it making one pleasurable, guilt free indulgence.


After cooking Tofu with different techniques pairing it with different ingredients using different regional recipes, I wanted to try something new. Since couple of months back I am using Tofu in Indian cooking and it is pure pleasure to watch it beautifully blend with Indian spices and take us on a roller-coaster ride in taste department. It tastes great when used in Chinese and Thai recipes and it excels when blended with rich Indian spices. Initially I started experimenting by replacing Paneer, Indian cottage cheese, with Tofu. Slowly I started using it boldly with different traditional recipes which our ‘Purist’ cyber aunties would disapprove of and ban me from posting it.


Soft, delicious and aromatic Tofu Stuffed Kulcha is a winner recipe. With much less calories and high in protein content, this recipe was created at nth moment. At spur of a moment I made these Kulchas as I was left with half a pack of left over Tofu which had less than two days of shelf life. And boy!!! Am I happy or not! Although I was little hesitant to use tofu this way the end result was much more than we could ask for. This recipe is a keeper for sure. Served with delicious and spicy Mushroom Curry (Recipe follows soon) it was one satisfying weekend meal.

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Tofu Stuffed Kulcha
Prep Time: 20 mins (Excluding resting time)
Cooking Time: 10-15 mins
Makes: 6-7 Medium Kulchas

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Ingredients:
1 tsp Nigella Seeds
1 tsp Sesame Seeds
Little Ghee/Oil (Optional)

For Outer Covering/Dough:
1 cup Whole Wheat Flour
1 cup All Purpose Flour/Maida
2 tbsp Yogurt
¼ cup Warm Milk
½ tsp Cooking Soda
½ tsp Baking Soda
1 tsp Salt
Warm Water to knead
1 tsp Oil

For Stuffing:
1 packed cup Tofu, crumbled
1 small Red Onion, very finely chopped
¾ tbsp Garlic, very finely chopped
2-3 Green Chillies, finely chopped
1 tbsp Mint Leaves, finely chopped
1 tbsp Coriander Leaves, finely chopped
½ tsp Jeera/Cumin Powder
¼ tsp Amchur/Dry Mango Powder (Optional)
1 tsp White Pepper Powder (Optional, use any spices/masala of your choice)
Salt to taste

Tofu Stuffing

Method:
For Dough:
Sift wheat flour, maida, cooking soda, baking soda and salt.
Make a well in center and add yogurt and warm milk.
Knead the dough adding little water at a time to make soft pliable dough.
Apply oil on the surface of dough and keep it wrapped in cotton towel or cling film.
Let it rest for at least one hour.

For the Stuffing:
Squeeze as much of water as possible from tofu as the water content in tofu will make the kulcha go soggy.
Once it’s done, crumble the tofu with hands, and take about one packed cup of tofu crumble.
Take all the ingredients in a vessel and mix well. Remember to chop the vegetables very finely so that it becomes easier to stuff and roll.

To make Stuffed Kulcha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place about tbsp of tofu mixture in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Sprinkle little nigella seeds and sesame on top of roties and lightly press them using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Kulcha on griddle and cook on both the sides till it’s cooked and brown spots starts to appear on top. Apply little ghee/oil if desired.
Serve hot Tofu stuffed Kulchas immediately with any curry or your choice and enjoy.

Tofu Stuffed Kulcha

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Note:
Keep the stuffing as dry as possible. If it has too much of moisture/water content then it becomes difficult to roll them as the moisture will make the Kulchas soggy and they might tear while rolling oozing the stuffing.
Keep the center of Kulcha little thicker than the ends before stuffing as when you cover and seal the ends you will get even thickness at both the sides.
Resting the dough for at least an hour makes soft Kulchas.
Usually an egg is added when making the dough but I usually avoid adding it.

Grilled Vegetables with Guacamole

All this month my good friend Trupti of “The Spice Who Loved Me” is hosting Winter Food Swing where we are invited to cook with our family or friends. I found it very interesting and delightful as my hubby K is a big help in kitchen. For us cooking is not just chopping vegetables and boiling them. It is carefully picking the vegetables, cutting them lovingly (with all due respect for their sacrifice;), cooking them gently and serving them with pride and joy. So everyday cooking is a joint venture for us. First we rummage our fridge to check what’s available. And then we have our brainstorming session for another five minutes or so, arguing which lucky vegetable is going to satisfy our hungry and growling tummy. Once the vegetable is chosen, we discuss (yeah just discuss) on what to cook which takes another few minutes of our time (usually). Once all these are decided, we assign tasks of cutting, grinding, boiling, washing (it’s a long list. Isn’t it?).

Well… Cooking is not just about cooking, is it? I love cooking when my better half is around. He is my food critic, assistant chef, motivator and much more.

So this time I am moving away from all lime lights and leaving my much loved kitchen to my hubby:) He made wonderful Grilled Vegetables with Cream of Tomato Soup and Guacamole. He didn’t ask any help from me and cooked everything from scratch. So this time, all spot lights are on him. So are you ready? Lights, Camera and Action….

Grilled Vegetables with Guacamole

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Grilled Vegetables
Prep Time: 10 mins
Cooking Time: 5-10 mins
Serves: 3-4

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Ingredients:
½ Courgettes/Zucchini
6-8 Button Mushrooms
½ Red Onions
½ Aubergines
½ Red Peppers
½ Yellow Peppers
½ Green Peppers
Few Olives
Few Cherry Tomatoes
1 tsp Dry Rosemary
2-4 tbsp Olive Oil
Salt and Pepper to taste

Grilled Vegetables with Guacamole

Method:
Cut all the vegetables into bite size pieces.
Soak them in cold water for about 15-30 minutes which will prevent it from drying out when they are grilled.
Take olive oil, rosemary, pepper powder and salt and mix them well.
Pat dry the vegetables and brush them with olive oil mixture.
Thread vegetables onto skewers and grill them on medium heat till they are done.

Grilled Vegetables with Guacamole

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Guacamole
Prep Time: 5-10 mins
Cooking Time: -
Serves: 3-4

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Ingredients
2 Avocados
½ Sweet Pointed Peppers/Red Bell Pepper
1 tbsp Lime Juice
Salt to taste

Grilled Vegetables with Guacamole

Method:
Scoop avocado and mash it properly.
Chop sweet pointed peppers into very small pieces and mix them with mashed avocado.
Add lime juice and salt to taste and serve immediately with grilled vegetables.
If desired, add finely chopped garlic clove to the Guacamole and mix well.

Grilled Vegetables with Guacamole and Cream of Tomato Soup

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Something about Guacamole:
Guacamole is avocado based dip or relish which is basically from Mexico. The basic and main ingredients are avocado and lime juice. There are many recipes of making Guacamole. The ingredients vary based on one’s taste and preference. Guacamole can also include onions, peppers, tomatoes, garlic, coriander leaves and some spices. Click here to learn more about Guacamole.
Isn’t it fun saying Guacamole? Gwock-uh-mo-lay. It is fun… :)

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Grilled Vegetables with Guacamole