Vegan Christmas Kulkuls- A Tribute to my Manglorean Catholic Roots

I turned 35 this year. An age where you've figured yourself out and can finally fit in your past symbiotically with your present. And that's why tradition, or rather recreating new traditions based on the ones I grew up on are so important to me. I was raised in a rather secular household, a catholic Mangalorean mother (albeit raised in Calcutta) and a Hindu father. We were brought up with both influences, celebrating Diwali and Christmas with same-same enthusiasm. I was born in the U.S and lived there till I was 10. Then I was raised in Bangalore from ages 10 to 18. 

The one Mangalore Catholic tradition that stood the test of time in my childhood (growing up both in the U.S and Bangalore)was making Kulkuls at Christmas time with my mother Rosemary Mukherjee. Then we grew up and the tradition stopped. 

Today, I am making them again after 20 years.

The recipe is perfect for the whole family (especially the kids) to get involved with because of the fork you need to shape the dough with. In fact, that's all I was allowed to do as a kid, only roll them and never go near the stove for deep frying. Today, Manjula who has worked in our house for almost 6 years now told me she'd teach me how to do the perfect deep fry, making sure the kulkuls were dark and crisp outside and the dough inside cooked just enough. I usually cook and bake in isolation, but having Manjula doing it with me today created the atmosphere of memory- kulkuls are always made together.

I've organized the recipe of course. The traditional version has butter and in some versions even eggs. So here is my 'kinder' version of Kulkuls :) It's a fairly easy recipe. 

What You Need

(makes 25-30 kulkuls)

1 cup flour (maida)

1/2 cup semolina (rava)

1/4th cup powdered sugar

1 teaspoon vanilla

2 teaspoons salt

1/4th cup coconut oil

3 tablespoons soya/almond/plant-based mylk

How To Make

We'll roast the semolina (rava) on a dry pan on medium heat for a few minutes till it smells toasty. In a large bowl add flour, cooled down semolina and salt. Now add the coconut oil and start to mix with your hands, you'll get a crumbly dough. Now add the powdered sugar and vanilla. Mix again. Finally add the soya mylk and knead the dough well. It should be dry-ish and not wet, but you still want it to be pliable. 

Kulkul dough

Let the dough rest for 30 minutes. 

Now gather around and everyone who wants to make kulkuls with you (the more the faster) grab a fork. Pluck 2- inch sections of the dough and press on the back of the fork. Now roll upwards. They might not be perfect, it's ok. Every table of kulkul makers will have a show-off and the failure- it's ok, all kulkuls are equal. 

Roll em up!

When all your kulkuls are shaped heat a large bottomed vessel with oil for deep frying. Let it heat up on med-high for 4-5 minutes. Take a speck of the dough and test the oil. If the dough rises up it's hot enough. Add the first batch of Kulkuls gently into the hot oil. 

Reduce flame to simmer and the kulkuls cook for 2-3 minutes on each side. Remember to flip them in the middle. Drain them of oil with your spoon and lay on a plate lined with tissue paper. 

While they are still hot sprinkle on some more powdered sugar. 

Your kulkuls are ready! Spread New Year/Christmas cheer by sharing. 

Here's to a bright, kind, and adventurous. I'll see you guys on the other side! Keep it real.

Umang Singh: Powerlifting with Plants ( The Bearded Vegan)

That is one hot, um, apple. 

Say wassup to Umang Singh. He's originally from Dayalbagh, Agra, but has been living in Bhiwadi, Rajasthan for the last couple of years. He works as an executive for Honda Cars by day, but he is a vegan superhero in genereal. He went on his own fitness transformation in 2012, by then he was already vegan.

He revamped the way he ate and worked out and went from 103 kgs to 68kg, then he worked on gaining lean muscle mass and is a solid 82 kgs today. He's a passionate weightlifter that isn't shy to talk about how easy it is to fuel your body with compassion and nutrition. 

Umang  adopted a indie dog, named Badshah who is the most amazing fitness buddy to have around (or so we think). Badshah is 19 months right now, and yes, calm down, we have pictures.

We've also got pictures of his transformation and his favourite foods, along with a few key responses about his lifestyle that I think most people will find compelling. Let's go!





What's your favourite meal ?

U.S: Cooked broccoli, dry fruits (peanut,almond,walnut),green smoothies (mixture of oats,flax seed ,supergreens and vegan protein ) and oats pancake with peanut butter.

We're guessing this is a broccoli taco! Plant-Power.

Ah, The stereotype of the malnourished vegan. Haha let's all finish chuckling at that one. You're a freaking powerlifter, what do people tell you when you tell them you're vegan? Since you lift a lot, do you have a certain way of planning your meals?



 U.S : When I am working out in the gym, someone inevitably asks me about my diet plan, especially about my protein sources. Most of them are surprised to know that I don't consume any animal products. That's usually when I talk to them a bit about veganism. I basically believe in the 'eat more and workout more' mantra.

I keep my macro nutrients in check i.e 

150gm of protein 120gm of carbs and 50gm of healthy fats(1600kcal), I follow this plan when I am  cutting down.

90gm of proteins 600gm of carbs and 30gm of healthy fats (This is for when I have to bulk up)

Umang's Toastie-Veggie sandwich 

Serious Lifting 

Growing up with Badshah

You post a lot on FB detailing what you eat, and showing us how easy it is to practically get in some working out anywhere (on a park bench for instance). What's your approach to fitness?

U.S : I always tell my friends and the people around who approach me to have a healthy diet and inculcate discipline,consistency,resiliency and to not loose hope no matter what. The key words are "never give up'. It's as simple as that. 

Ferocious philosophy with Badshah

What normal meals/food do you think are severely underrated in our country when it comes to positioning them as food that actually nourishes you and keeps you fit?


U.S : Basically every plant-based food is underrated in our country.
Especially  lentils , porridge , green veggies and nuts. People think it's a waste of money buying all these things, especially in fitness scene. We've been taught we need to  buy dead corpses for nutrition. Flaxseeds is one of the cheapest source of healthy fats and is cultivated in abundance, but people hardly know about it.

If I had to summarise my approach to life and health, it all comes down to this:  'I cannot destruct others to construct myself".

Major life changes

Working out at work!

Damn that's pretty hard to argue with! Keep up with Umang and stay inspired by following him on Facebook and on Instagram!