Pan fried kulcha with paneer, soya and Japanese mustard

The Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) hosted their first Indo-Japan Food Forum on March 16 th 2017 in New Delhi. The forum was co-sponsored by JETRO (Japan External Trade Organisation) and ASSOCHAM (The Associated Chambers of Commerce & Industry of India). The theme of the forum was ‘Food and Health’, and its prime objective was to showcase the strong advantages exhibited by Japanese food and technology, both in terms of taste and benefits to health. The forum also opened doors to Japanese food processing companies with advanced technology to invest in India.

Speaking on the Indo-Japan Food Forum, Mr. Teramoto, Advisor to the Export Promotion Division of MAFF said, “The Indian economy has shown exceptional economic growth in the recent years. As the disposable income of the Indian population has been steadily growing, there has been a visible change in the dietary and lifestyle habits in the country. This has become a serious contributing factor towards obesity and various other diseases owing to the fast-paced lifestyles that we all lead. There are a lot of food ingredients and habits in Japan that could be beneficial in enriching the taste and improving Indian food habits. We believe that it is essential to take counter-measures to overcome these ailments and thus, we thought of bringing to India ingredients and proven food processing methods that have played a crucial role as advocates of health in Japan.”

In order to promote Japanese food and its favourable food preparation methods and techniques effectively in India, the MAFF of Japan hosted the Indo-Japan Food Forum in association with JETRO and ASSOCHAM on March 16th, 2017 from 3 pm to 6 pm at ASSOCHAM. The theme of the forum was ‘Food and Health’ and its objective was to showcase the advantages of Japanese food and technology, and its benefits to health and beauty. At the forum, discussions and food-tasting sessions with Indian chefs also took place. They prepared Indian dishes by combining Japanese ingredients, developing healthy and refined Indo-Japanese cuisine.

One of the vegetarian dishes that we loved was the Pan fried kulcha with paneer, soya and Japanese mustard. The recipe for the same is as follows:

Ingredients

• Chopped onion 50g 
• Mushroom 50g 
• Japanese soya meat 50g
•  Paneer 100g 
• Japanese oriental mustered 40g
• Chopped coriander 20g 
• Salt to taste 
• Pepper to taste 
• Chopped Gari 10g
• Toasted sesame seed 30g 
• Vegetable oil 50ml 
• Japanese style sauce 30g

For kulcha 

• Gluten 1g 
• Salt 2g 
• Sugar 5g 
• Yeast 3g 
• Improver 1g 
• Vegetable oil 5ml 
• Curd 10g 
• Water 50ml 
• Maida 120g

Directions for Kulcha 

1. Put all ingredient dough mixers and mix well until nice and soft, remove and keep a side 
2. Cut into 4 round shape, 20g each 
3. Roll it little bit then mix filling then pat with hand, keep it for 20minutes 
4. Pre heat oven 200 degree then bake in the oven for 5 minutes 
5. Remove and keep aside

Directions 

1. Take fry pan, put oil, after oil heated put chopped onion let it be golden brown 
2. Then add mushroom, Japanese soya meat, paneer, Japanese oriental mustered, Chopped coriander, salt and pepper, chopped gari, toasted sesame seed, mix it together until all ingredient well-cooked then remove and cool down 
3. Stuffed in the kulcha and filling, then bake in the oven with 200 degree for 5minnutes 
4. At Last pan fried with butter and Japanese style sauce 2 min till it become brown 
5. Topped Japanese style sauce