Vegan No Oloh

Vegan No Oloh

                                           (Smoked eggplant with spices)

It is a Gujarati delicacy. It is prepared by Smoking the eggplants till cooked and then peeling of the skin , the pulp is chopped roughly, which is the main ingredient of the recipe.
This recipe is very popular in Gujarat, especially loved by the Kathiawari tribe of Gujarat, they belong to the Saurashtra region of Gujarat.

It is a very tasty and delicious recipe from Gujarati kitchen. It is a must try recipe.

Ingredients:

6 green chillies chopped
4 tblsp oil
a pinch asafoetida
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
1/2 tsp turmeric powder
salt to taste
12 sprigs green garlic chopped
1 tsp cumin seeds

Method:

• Roast the brinjals till the outer skin is charred.
• Put them in water and then take off the skin.
• Mash the pulp.
• Heat up oil.
• Mix in cumin seeds and stir fry for a while.
• Mix in cut green garlic, spring onions and green chillies.
• Stir fry for 2 minutes.
• Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
• Stir fry for few minutes and serve hot.
• The color of this bharta is green.

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Marchwangan Korma (extremely spicy)

Marchwangan Korma (extremely spicy)

India is a diverse country with many regional cultures. Due to the influence of a local culture and geographical location, each state has its own signature specialty which can be because of the use of a specific spice mix which is available only there, or the kind of vegetables which grow there or the cooking method commonly adopted.

This recipe comes from the Kashmiri region of India. Fiery hot in color, deliciously spiced with fennel and garam masala, this kashmiri mutton lifts up the spirits!

Ingredients:

             8 chicken legs-thighs

·         8 dried red chilies

·         4 tablespoons oil

·         2 black cardamom pods, roughly crushed

·         3 green cardamom pods, roughly crushed

·         2 cloves

·         2 bay leaves

·         1 (1 inch) cinnamon stick

·         2 medium onions, finely chopped

·         1 teaspoon salt

·         1 teaspoon fennel powder

·         1 teaspoon ginger powder

·         1/2 teaspoon garam masala

      Method:

     1.        Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.

    2.        Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown

      3. Add chicken and salt. Saute until chicken is nicely browned.

4  Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.

5 Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.

6 Serve hot over rice.

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Chole Bhature

CHOLE BHATURE

Chole cooked in exotic spices goes well along with, crispy, hot, puffed batura.

 It is a very tasty and popular north indian dish

BHATURE

Ingredients:

2 cups all purpose flour

1 tea spoon yeast

1 cup wisk yogurt

1 tbsp salt 

2 tbsp oil

1 tsp baking soda 

1 tsp sugar

Method:

1. Mix all the ingredients, add water and knead the dough.(stiff dough)
2. rest it for atleast 30 min in warm temperature.
3. then again massage it with oil .
4. divide in to small marble size balls and roll into 3 inch size flat rounds.
5. deep fry the bhature once the oil is hot, flip it and let it puff.
6. serve hot with bhature.

Chole masala

Ingredients:

oil 

1 tbsp cumin seeds

1 bayleaf

1 cup finely chopped onions

1 tbsp ginger garlic paste

2 tbsp chole masala powder (cumin,aamchur, coriander, red chilly, garam masala powder)

1 cup chopped tomatoes

1 and 1/2 tbsp kashmiri red chilli powder

2 cups of boiled chickpeas 

salt to taste

Method:

1. Add oil to a deep cooking vessel, when it turns hot add the cumin seeds.
2. Now add the bayleaf, it gives a very aromatic twits to the dish.
3. Its time to add the chopped onions, saute till golden brown and add the ginger garlic paste.
4. Add the chole masala powder, stir properly and add the tomatoes.Add some water and cook the tomatoes till it gets mixed with teh tomatoes and forms ito a gravy.
5. Its time to give some spice to your gravy, add some kashmiri red chilli powder according to your taste.
6. Now add the boiled chickpeas along with some part of its water, along with which it was boiled.
7. Garnish with chopped coriander and serve with hot bhature.
8. Enjoy the chole bhature.

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Tapelu

This delicious recipe comes from the Kshtariya family. It is cooked since several years,
And it is still continuing with the tradition.
Tapelu means large pot, It is named Tapelu as it is generally prepared in large quantity.
The dish contains lots of fat as Kshatriyas were warriors.
In the past people looked upon Kshatriyans to protect them from all dangers. Kshatriyans were kings and warriors in the army, all soldier knew basics of Kshatriyan martial arts. The folklore talks of some great Kshatriyans and legends.The status of Kshatriyans was clearly exalted. Legends tell that Kshatriyan could be told by sight because of his tall, strong and muscular male look.They were supposedly able to fight blindfolded and archers could hit a target by just sound in the dead of the night.Stories of exemplary courage still circulate by word of mouth and are recorded as folk-tales. Teachers of Kshatriyans never accepted non-kshatriyans, for example see the story of Ekalavya.
Present
Families consider it as a status symbol or a decoration to have the famous two crossed swords in a shield symbol of a Kshatriyan hung in their house. The Kshatriyan is still a great name and older generation of rural India still attach a great value to it.
It is prepared during special occasions that to in large quantity.
The secret behind the recipe is, it taste delicious when prepared in large quantity.
When prepared at home a pressure cooker can be used.

Ingredients:

• 500 gms meat (lamb)
• 400 gms onions (shallots)
• 15 gms green chilly
• 15 gms garlic
• 15 gms ginger
• 15gms turmeric
• 2 tsp red chilly powder
• Oil as require
• Salt to taste

Whole garam masala:2-3 cloves, ¼ nutmeg , 1 cinnamon.(special tapelu masala)
(grind in to fine powder)

Method:

1. Grind green chilly, ginger, garlic, turmeric into a fine paste.
2. Slice onions into large slices, In such a way that while cooking all the skins are separated.
3. Take oil in a Tapelu (pot) and sauté lamb until tender.
4. Once the lamb is tender and glazed. Make a layer of onions above the sauted lamb.
5. Add the paste to it and let it simmer for a while, Depending upon the quality of the meat.
6. Onceit is done mix it properly , then temper it with garam masala powder and red chilly powder
7. Add salt as per your taste.
8. Serve it with puri.
9. The lamb will taste best when prepared in quantity, as it will cook in its own fat oil.

For Puri

Ingredients:

• 250 gms wheat flour
• ½ tsp cumin powder
• Salt to taste
• 2 tsp oil
• Pinch of dry yeast
• Oil to fry

Method:

• Prepare dough out of the above ingredients
• Roll in 2 inch diameter puris
• Deep fry.
• Tapelu taste delicious when served with puri.

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