Jain Food Recipes

Mar 28

Jain Misal Pav

by avni

Jain Misal Pav Recipe

By avni Published: March 28, 2014

  • Yield: 4 bowls (4 Servings)
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Heat the oil for preparing the masala, roast the coconut, sesame seeds and all the dried spices and allow it to cool
  2. Mix it in the mixture by using little water and keep it aside
  3. Heat the oil in the pressure cooker, add Jeera and curry leaves in it
  4. Add the chopped tomatoes, add the misal masala, turmeric powder and little water and cook for 2-3 mins on medium flame
  5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
  6. Add 2 cups of hot water, salt, mix well and pressure cook it for 3 whistles
  7. Allow it to cool, add chilli powder. 1/2 cup of water, coriander and mix well. Cook for 2-3 mins
  8. While serving, serve the misal in the serving bowl, add mixed farshan, 2 tbsp poha, and sprinkle coriander over it
  9. Serve it hot with laddi pav

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Feb 26

Bread Bhurji

by avni

Bread Bhurji Recipe

By avni Published: February 26, 2013

  • Yield: 4 plates (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. In a bowl, mix the curds, turmeric powder and salt with 2 tablespoons of water and mix well.
  2. Add the cubes of bread and mix well till the bread is coated with the curd mixture.
  3. Heat the oil, add cumin seeds. Once crackled add green chilli paste and curry leaves and saute for few minutes
  4. Add the bread mixture and saute on low heat for few minutes till it turns light brown
  5. Add Coriander to it and serve hot

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Feb 19

Corn Panki

by avni

Corn Panki Recipe

By avni Published: February 19, 2013

  • Yield: 10-15 pankis (5 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Grate the Corn and add all the ingredients, mix well and keep it aside
  2. Wash the banana leaves, cut them into square shapes and grease one side of it with oil
  3. Apply thin layer of the batter to the leaf and place the other greased leaf on it again
  4. Cook both sides of the leaf until light brown spots are visible
  5. Serve hot with green chutney

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Feb 19

Panki

by avni

Panki Recipe

By avni Published: February 19, 2013

  • Yield: 20 pankis (10 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Add dahi and 11/2 to 2 cups of water in the rice flour with baking powder. Keep it aside for couple of hours
  2. Wash the banana leaves, cut them into square shapes. Grease the banana leaves with oil on one side. Heat the tawa
  3. Add cumin powder, ginger chilli paste and salt to the batter and mix well
  4. Apply thin layer of the batter to one leaf and put the leaf on the hot tawa. Place the other greased leaf on top of it
  5. Cook both the leaves until light brown spots appear
  6. Serve it hot with green chutney

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Nov 25

Khaman papaya

by avni

Khaman papaya Recipe

By avni Published: November 25, 2012

  • Yield: 3 cups (5 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Add oil and water to the ready packet Khaman dhokla and steam it for 15 mins
  2. Shred the raw papaya and add salt to it and keep it aside for 20 mins
  3. Remove the water from the papaya after 20 mins
  4. Take some oil in the pan, add mustard seeds, green chilles and curry leaves to the seasoning and add papaya to it.
  5. Cook it well for about 10 mins
  6. With your fingers powder the Khaman dhokla and add the cooked papaya to the Khaman.
  7. Garnish it with finely chopped corainder leaves and eat it with hot fafada.

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Oct 3

Dosa

by avni

Dosa Recipe

By avni Published: October 3, 2012

  • Yield: 25 to 30 depending upon the size and thickness (6 Servings)
  • Prep: 8 hrs to 1 day mins
  • Cook: 5 mins
  • Ready In: 13 mins

Ingredients

Instructions

  1. Soak the daal and the rice overnight
  2. Grind it in the chakki and add water as required (you can add more water as compared to idli batter) add salt at this point
  3. After making a smooth paste add the fenugreek seeds and set it aside in a warm place for 8 hrs to ferment
  4. Take a non stick pan. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
  5. Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
  6. When the upper surface begins to look cooked flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
  7. The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
  8. Serve it hot with south Indian chutney sambhar or gunpowder churney
  9. Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.

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Oct 3

Idli

by avni

Idli Recipe

By avni Published: October 3, 2012

  • Yield: 60 dlis (10 Servings)
  • Prep: 8hrs to 1 day mins
  • Cook: 15 mins
  • Ready In: 23 mins

Ingredients

Instructions

  1. Soak the rice and urad dal together in water for 6 to 8 hours
  2. Grind them in the chakki and add little Water as needed; add the salt too at this point
  3. Keep the batter aside in a warm place for 8-9 hours or overnight for fermenting
  4. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
  5. Steam cook idlis on medium heat for 10 to 12 minutes
  6. Use the knife to remove the idlis
  7. Serve them hot with coconut chutney and sambhar

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Oct 2

Beans Open Sandwich

by avni

Beans Open Sandwich Recipe

By avni Published: October 2, 2012

  • Yield: 8 slices (4 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Pre-heat the oven to 350 degrees
  2. Toast both sides of the bread till light brown
  3. In the bowl mix Tomatoes, Green Chili, Cilantro, Lemon Juice and Salt.
  4. Place the slice of cheese on each slice of bread
  5. Spread baked beans approx. 2 tbsp on each slice of cheese
  6. Pour the salsa over the beans
  7. Pour the prepared mixture of Tomatoes, Green Chili, Cilantro, Lemon Juice and Salt over the salsa
  8. Bake The whole thing again for about 5 minutes
  9. Remove it from the oven and serve it immediately.

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Oct 1

Rava Dosa

by avni

Rava Dosa Recipe

By avni Published: October 1, 2012

  • Yield: 18-20 (6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Mix all the ingredients except oil and jeep the batter for about 1 or 1/2 an hour
  2. Rava will soak water so at the time of making dosa you might have to add little water. The batter should be of pouring consistency (thick buttermilk)
  3. Pour the dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
  4. Cook it on medium heat for 3 minutes and then on high heat for 1/2 a minute. Remove the dosa if you want slightly soft
  5. For crispy dosa cook for another 1minute on high heat until it turns Golden brown in color
  6. You can Flip the dosa and cook it on other side but usually I cook only on one side
  7. Serve it hot with coconut or tomato chutney. (or sambhar)

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