Stuff it

‘Atithi devo bhava’ we Indians are taught this phrase and its meaning since our childhood. We all follow this custom since then. What happens when guests come over to your house, unannounced! After the customary pleasantries you find yourself rushing into the kitchen trying to whip up something to serve the guests. After all we don’t serve just chaiand biscuits anymore. All of us want to make something special for guests and not the normal routine khana and mingle with the guests at the same time. One thing I have noticed is that a dish which involves a stuffing of any sort automatically becomes special, be it a Bharwan Bhindi or a lavish stuffed chicken. Stuffing is basically filling a cavity in a food item with other edible ingredients. Stuffed dishes offer us more scope for using different textures, colours and taste in one dish itself. Hence making it very interesting to prepare and eat. Dishes with stuffing can most certainly act as a complete meal if the right ingredients are used. Almost every cuisine in the world has a traditional stuffed dish – be it Italian Ravioli, Spanish Stuffed Chilli Peppers or our very own Indian stuffed kulcha’s and parantha’s or even samosas.

Preparing a stuffed dish need not be complicated. All you need is something with which you can create a cavity. Vegetables like bell peppers, Bhavnagari chillies, tomatoes, potatoes, brinjals, lady fingers and mushrooms; fruits like lychees, apples and dates as well as dishes like paranthas, kachoris, tikkis and omelets etc. make an excellent base for a stuffed dish. What do you use as a filling? Anything! There is no hard and fast rule about ingredients for a filling. Cheese, potatoes, vegetables, mince, sea food, dry fruits, nuts, paneer, eggs – it works. The dish can be baked, steamed, pan fried or deep fried. The good part about making a stuffed dish is that you can let your creative juices flow free.

Dishes produced by this method of cooking may seem fancy and look like the cook has toiled in the kitchen for hours to create it, but it is not the case. If you take care of a few basic things making a bharwan dish should be as simple as any other recipe. It is important that the cavity, into which the stuffing is put, should be correct. If it is too thin then the stuffing may ooze out of it and the resultant dish may end up looking shabby. If it is too thick or chunky the stuffing inside it may not cook well. It is also better if the filling is on the drier side. If the filling is to wet or is like a gravy then the entire dish may end up becoming kind of soggy. You should also ensure that the outer covering and the filling inside both complement each other in terms of taste, texture and visual appeal.

Since I went to Muscat this week, I thought I would share with you one of my stuffed recipes with Arab influences – Taboulleh Stuffed Tomatoes. Taboulleh is a classic Arab dish that is made using bulghur or broken wheat. This recipe of Taboulleh Stuffed Tomatoes is sort of a fusion dish.

Taboulleh Stuffed Tomatoes

I am sure all of you must have made some innovative dish using the stuffing method, hoping that you will share them with me, just like how I share my recipes with you. Yaad rahe – khana, khushi aur pyaar baatne se kabhi kisi ka bura nahin, sirf bhala hua hain!You must also try making these -I have added my own twists to it and this dish has collected many praises by everyone who has eaten it.  Blanched tomatoes are scooped and the cavity is stuffed with a mixture of bulghur, scooped out tomato pulp, radish, onions, parsley, salt, pepper and lemon juice. This dish is very easy to make, is tasty and is very visually appealing. This dish has it all – the crunch of the bulghur, slight pungency from the onions and radish, freshness from parsley and tomato and plenty of zing from the crushed pepper and lemon juice. Healthy and tasty is the combination that we are all looking out for in our recipes and this one has just that! It is low in fat and high in proteins and also keeps your stomach full for a long time. You can also add ingredients of your choice to the tabbouleh mixture, after all what is life without a little innovation. Hope you try this recipe in your home, it is easy to make, and you can make a batch, keep it in your fridge and bring it out just before eating. It’s an attractive dish and is made in individual portions so it is also ideal party food.

Baida Roti 
Stuffed Aloo Tikki
Stuffed Gulab Jamun

Keep cooking, stay happy and stay stuffed!

Sanjeev Kapoor

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