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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Undhiyu

UNDHIYU

This is one of the classic mixed vegetable preparations made in gujarat. It is called "undhiyu" as it was traditionally prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). The ingredients to this dish are found specifically in gujarat in the winter season. 

Ingredients:

1. 7-8 small Brinjal  (eggplant)
2. 500gms Flat beans (papdi)
3. 1 purple yam (kand)
4. 2 Sweet potato
5. 2 potatoes
6. 3 Bananas (ripe)
7. Oil as required (sesame oil if possible)
8. Salt to taste

For the paste:

1. Green garlic 3/4 bunch
2. Coriander leaves,bunch
3. Fresh coconut 1
4. Ginger, 1tbsp
5. Garlic, 1tbsp
6. Green chilly, 1tbsp

Addition to the paste:

1. 2 tbsp Raisins
2. 1 tbsp coriander powder
3. 1 tbsp cumin powder
4. 2 tsp carom seeds
5. 11/2 tsp asafoetida
6. 1 tbsp poppy seeds

Methi Muthia:

These Gujarati delicacies are cooked in number of ways - I have seen them steamed, stir fried and fried. I have seen them made Vegan and without. The myriad number of variations for making Muthiyas are quite boggling but each one of them is unique in its own way. I will deep fry them, the fried balls will be used in the final step of the recipe to absorb away the remaining water from the gravy.

Ingredients:

1. 1 cup bengal gram (chickpea flour)
2. 1 cup fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
3. 1 tsp grated ginger
4. 1/2 tsp chilli powder (or as per taste)
5. 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
6. 1/4 tsp turmeric
7. 1 tbsp curd (optional)
8. 1 tsp sugar
9. 1 tbsp vegetable oil
10. Salt to taste

Method for muthia :

1. Mix all the ingredients together.
2. Bind them together to form a stiff dough. If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up. It should allow you to shape it into small sausage shaped pieces or any shape you desire.
3. Deep fry them in oil until golden brown.
4. Place them in a paper tissue to get rid of excess oil if any.
5. It can be Served warm as a standalone or with chutneys, But we will leave it for later use.

Method:

1. Prepare a paste of all the ingredients mentioned above, and after the paste is ready, add all the ingredients mentioned after the paste ingredients, mix well.
2. Slit the brinjals into four, and stuff in the paste.
3. Slit the bananas on the side, and stuff in the paste and cut into two.
4. Massage the remaining paste to the flat beans, sweet potatoes and purple yam separately.
5. Take a deep cooking vessel, add oil to it, as it heats up add the blat beans and saute.
6. Next step is to add the Brinjals, sweet potatoes and yam, and keep in mind do not stir it any more.
7. Add two to three cups of water or vegetable stock, and let it simmer for a while.
8. Finally add the bananas and and muthia balls.
9. The banans will be cooked in no time, and the sweet juice will go down the vegetables.
10. The muthia will absorb the remaining water from the vegetables.
11. Garnish with Green Garlic and Coriander leaves.
12. It can be served on its own or with Bhakri or puri.

Note:

1. For this recipe, use good amount of oil .

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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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