Jain Food Recipes

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)
Comments Off on Masala Chaas

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
    Comments Off on Jain Idli Powder Chatni

    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
    Comments Off on Jain Surti Undhiyu

    Jain Molaga Podi Powder (Dry Chutney Powder)

    Jain Molaga Podi Powder (Dry Chutney Powder) Recipe

    By avni Published: July 30, 2013

    • Prep: 10 mins
    • Cook: 10 mins
    • Ready In: 20 mins

    Ingredients

    Instructions

    1. Roast the daals and allow it to cool down
    2. Roast dry roast Red Chilies, Coriander Seeds and Curry Leaves and keep it separate
    3. In the same vessel roast Coconut Powder and Asafoetida until the coconut changes color
    4. Grind all the ingredients together to fine powder (small coarse still visible)
    5. Allow it to cool
    6. Store the powder in the airtight container and keep it in the pantry or refrigerator
    7. Serve the chutney powder dry or add a little oil or ghee to make a dipping sauce.
    Comments Off on Jain Molaga Podi Powder (Dry Chutney Powder)

    Jain Chitrana Rice

    Jain Chitrana Rice Recipe

    By avni Published: July 30, 2013

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

    Ingredients

    Instructions

    1. Cook the rice (each grain of rice should be separate)
    2. Roast the peanuts and sesame seeds separately
    3. Crush them and keep them aside
    4. Heat the oil, add chana dal , mustard seeds. Roast them for a minute
    5. Add red chillies, curry leaves and asafoetida
    6. Then add rice, coconut, tamarind water, turmeric powder, molaga podi powder, crushed peanuts and sesame seeds powder, salt and cook for few minutes
    7. Serve it hot with curd or any curry
    No Comments »

    Molaga Podi Powder

    Molaga Podi Powder Recipe

    By avni Published: May 5, 2013

    • Yield: 5 tbsp (4 Servings)
    • Prep: 10 mins

    Ingredients

    Instructions

    1. Add all the ingredients in a pan, Dry roast them and blend them in the mixture to form a fine powder
    2. Molga Podi Powder is ready. You could add oil in it and eat it like chutney with idlis
    No Comments »

    Dapka Kadhi

    Dapka Kadhi Recipe

    By avni Published: May 5, 2013

    • Yield: 4 bowls (4 Servings)
    • Prep: 15 mins
    • Cook: 15 mins
    • Ready In: 30 mins

    Ingredients

    Instructions

    1. Mix besan, curd and water and churn it
    2. Add green chilli paste, curry leaves, sugar, salt and boil it. Keep stirring on low flame
    3. Heat oil in a pan for tempering, add rai and let it crackle, add cumin, hing and dried red chillies
    4. Add the tempering to the kadhi and boil for few minutes. Keep it aside
    5. Soak the moong dal for 3-4hrs in lukewarm water
    6. Drain the water and grind it in the blender to form a fine paste
    7. Add oil, green chilli paste, sugar, soda, salt and mix well. Keep it aside
    8. Take little dapka batter on your finger, form little dumplings and slowly add it to the simmering kadhi
    9. Re-heat the kadhi for 5 mins on low flame
    10. Do not stir or else all the dumplings will disintegrate. (if it disintegrates add little besan to it and try again)
    11. Add chopped coriander to it
    12. Serve hot with rotis or rice
    No Comments »

    Khandvi

    Khandvi Recipe

    By avni Published: April 13, 2013

    • Yield: 20 pieces (4 Servings)
    • Prep: 5 mins
    • Cook: 10 mins
    • Ready In: 35 mins

    Ingredients

    Instructions

    1. Mix the curd and water together and add slowly to the besan flour
    2. To avoid lumps churn it with the hand mixture
    3. Take a non stick pan, cook the mixture on medium or high flame for few minutes.
    4. Keep stirring all the time or else the mixture will start sticking to the pan
    5. So cook till the mixture leaves the pan.
    6. Take a small flat surface bowl and put the hot batter on it; let it cool for a minute and slowly try to roll it from one end. If it rolls off properly then the batter is cooked well and is all done.
    7. Now you have to act fast. Take a big flat surface thali or foil. Put two big spoon batter on it and spread it downwards with a flat spoon and make thin layer
    8. Besides it repeat the step again
    9. Let it cool down for few minutes and cut the flat thin layer into 11/2 or 2 inches strips
    10. Starting from one end on top roll the strips downwards; repeat the process for all strips
    11. Put tadka on it. For seasoning add oil in the non stick pan
    12. Let the rai simmer crack, add til, curry leaves, coconut in it
    13. Pour the tadka spoon by spoon on top the the rolled Khandvi
    14. Garnish it with chopped coriander; you can serve it as a starter or it is a good appetizer before lunch

    No Comments »

    Moong Dal Khandvi

    Moong Dal Khandvi Recipe

    By avni Published: April 6, 2013

    • Yield: 16-20 pieces (4 Servings)
    • Prep: 10 mins
    • Cook: 15 mins
    • Ready In: 25 mins

    Ingredients

    Instructions

    1. Drain the moong dal and grind until a fine paste is ready. You can add very little water if needed
    2. Whisk the curd with 1/2 cup of water and prepare buttermilk of it
    3. Add the buttermilk and all the ingredients to the moong dal paste
    4. On medium flame cook the mixture and keep stirring until it leaves the sides of the pan
    5. Spread the mixture on any flat surface eg. a thali and make a thin layer.
    6. Let it cool for few minutes and then cut long thick stripes of about 2" thick.
    7. Carefully roll up each strip
    8. Heat the oil for temporing; add mustard seeds, let them crackle, add sesame seeds and pour on top of the khandvis
    9. Garnish with coriander and serve the khandvis.
    No Comments »

    Rava Idli

    Rava Idli Recipe

    By avni Published: February 9, 2013

    • Yield: 20 Idlis approx (2-3 Servings)
    • Prep: 10 mins
    • Cook: 20 mins
    • Ready In: 30 mins

    Ingredients

    Instructions

    1. Heat Oil for seasoning
    2. Add mustard seeds and when they being popping add asafoetida, dry red chili, channa dal, urad dal and mix.
    3. Let it become light brown and add sooji in it and roast till it turns light brown
    4. Allow the sooji to cool down in another bowl for 10 minutes
    5. Prepare Idli steamer by pre-heating water to a boil.
    6. Grease the idli tray with little oil
    7. Add the curd, curry leaves, green chilies, cilantro, ginger and salt. Mix well until no lumps visible
    8. Add eno into it and mix well
    9. Pour the batter immediately
    10. Steam the batter for 15-20 minutes
    11. Serves it hot with chutney sambhar
    No Comments »