Jain Food Recipes

Shahi Pulav

Shahi Pulav Recipe

By avni Published: February 18, 2014

  • Yield: 2 plates (2 Servings)
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Heat the ghee in a non stick pan,
  2. Add Jeera, Green Chilli, curry leaves, garam masala, rice, salt, paneer, kaju, khismish and coriander
  3. Serve hot with raita
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Auto Draft

Auto Draft Recipe

By avni Published: February 10, 2014

  • Yield: 8 wadis (4 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Mix all ingredients and make a dough of it
  2. Divide the dough into small balls
  3. Deep fry the balls and serve hot with chutney!
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Masala Chaas

Masala Chaas Recipe

By avni Published: February 10, 2014

  • Yield: 4 glasses (4 Servings)
  • Prep: 15 mins

Ingredients

Instructions

  1. Blend the curd with ice, water, salt
  2. Heat the ghee, do seasoning with the rest of the ingredients. Add rai, curry leaves, hing, green chilli, ginger
  3. Serve chilled (You could add chopped coriander.. its optional)
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Lassi

Lassi Recipe

By avni Published: February 10, 2014

  • Yield: 4 glasses (4 Servings)
  • Prep: 10 mins

Ingredients

Instructions

  1. Blend ice, sugar, curd, milk
  2. Add kesar and elaichi and serve it chilled!
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Puri

Puri Recipe

By avni Published: February 7, 2014

  • Yield: 12 (2 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Knead the dough (not very soft) by mixing all the ingredients
  2. Take a thick vessel and heat the oil for frying
  3. Divide the dough into 10-12 equal small balls and roll small puri's
  4. Insert 2 puris into the hot oil and cook on both sides
  5. Remove and keep it on the absorbing paper and serve them hot with any bhaji
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Jain Methi Thepla

Jain Methi Thepla Recipe

By avni Published: February 7, 2014

  • Yield: 6 Theplas (1 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Mix all the ingredients
  2. knead into a soft dough using little water if needed.
  3. Divide the dough into equal balls (around 5-6 balls). Roll out each ball into a flat chapati using dry wheat flour.
  4. Heat a tawa and roast each thepla with oil from both sides till it turns golden brown. Roast rest of the theplas in same way.
  5. Serve hot or cold with curd or chutney or chundo (mango pickel)
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Jain Masala Capsicum

Jain Masala Capsicum Recipe

By avni Published: January 31, 2014

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Ingredients

Instructions

  1. Heat the oil, add all the masala
  2. Add raw capsicum to it and mix it well
  3. Serve it after 10 mins
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Jain Idli Powder Chatni

Jain Idli Powder Chatni Recipe

By avni Published: January 31, 2014

    Ingredients

    Instructions

    1. Take a non stick pan, heat the oil
    2. Add Urad daal, fry till the color changes to golden brown, remove it and keep it aside
    3. Add Channa daal, fry till the color changes to golden brown, roast it without oil
    4. Mix all the ingredients in the mixture
    5. Grind it and make a coarse powder
    6. Serve it with oil or ghee
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    Jain Bhel Chutney

    Jain Bhel Chutney Recipe

    By avni Published: January 31, 2014

    • Yield: 1/2 cup (5 Servings)
    • Prep: 10 mins
    • Cook: 10 mins
    • Ready In: 20 mins

    Ingredients

    Instructions

    1. Mix all the ingredients and grind it in the mixture
    2. You can use the chutney while preparing bhel (or sev puri too)
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    Jain Surti Undhiyu

    Jain Surti Undhiyu Recipe

    By avni Published: January 30, 2014

    • Yield: 4-6 bowls (4 Servings)
    • Prep: 30 mins
    • Cook: 45 mins
    • Ready In: 1 hr 15 mins

    Ingredients

    Instructions

    1. Cut the Papdi into 2 pieces vertically (2halves), boil the raw bananas and remove the skin of it and cut it into cubes
    2. Wash all the vegetables, methi bhaji coriander, finely chop them and grate the coconut. Apply salt to the methi bhaji and keep it aside for 5 mins. Squeeze all the water from it
    3. Mix coconut, green chilli ginger paste, coriander, salt, 1 tbsp sugar, 1 tbsp dhana jeera powder, 11/2 red chilli powder, 1 tbsp lemon juice to prepare the masala
    4. Add methi leaves, whole wheat , besan, 3tsp green chilli paste,21/2 tsp sugar, turmeric, chilli powder, soda and oil
    5. Take a thick bottom pan/ kadhai to deep fry the methi muthiyas. Once they are light brown in color remove them on an absorbent paper
    6. For coriander coconut masala, add coconut, coriander, dhana jeera, 2 tsp green chilli paste, ugar, lemon juice and salt
    7. Stuff half of the above masala in Tendli and raw banana
    8. Tthe other remaining half add in to papdi, toovar daana and keep it aside for 10 mins
    9. Heat the oil in the pressure cooker, add ajwain, hing, soda and then add stuff bananas, tendli and other vegetable into it with 2 cups of water and salt
    10. Cook for about 2 whistles
    11. Transfer the cooked vegetables into a big non sick pan and add muthiyas into it and stir and toss slowly
    12. Garnish with coriander and Serve it hot with rotis
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