Jain Food Recipes

Jeeralu Masala

Jeeralu Masala Recipe

By avni Published: February 7, 2013

  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Ingredients

Instructions

  1. Mix all ingredients. Jeeralu is ready
  2. You can use it in buttermilk, kala Katta, or in different fruit juices
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Rava Dosa

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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Rava Idli

Rava Idli Recipe

By avni Published: July 11, 2012

  • Yield: 16 idlis (4 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Heat 3 tbsp ghee in a thick bottom pan, add mustard seeds and allow them to pop, add asafoetida/hing, whole red chilli, urad dal
  2. When urad dal becomes little red add rava/soji in it and roast it till it turns light brown
  3. Transfer it to another deep bowl and allow it to cool for about 10-15 minutes
  4. Add curd/dahi, salt, chilli ginger paste, curry leaves, corainder leaves and mix it without any lumps
  5. Add water little by little to make idli batter to dropping consistency
  6. Grease the idli moulds and heat the water in the steamer until it boils
  7. Add eno/fruit salt in the batter and stir it. Immediately pour the batter to the idli mould
  8. Steam it for 15 mintues, cool down for few minutes, unmould it and serve it hot with chutney sambhar
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Khajur Imli Chutney

Khajur Imli Chutney Recipe

By avni Published: July 8, 2012

  • Yield: 2 cups
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Wash the dates and imli and place them in a deep thick bottom pan
  2. Add the rest of the ingredients in it
  3. Simmer for about 25 to 30 mintues
  4. Let it cool down.
  5. Churn the chutney in the mixture or boss
  6. Strain the mixture through a sieve
  7. Store it in an air tight container in the refrigerator.
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Shengdana Chutney Powder

Shengdana Chutney Powder Recipe

By avni Published: July 2, 2012

  • Yield: 1 Cup (5 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Ingredients

Instructions

  1. Peel the peanuts and roast them in a thick bottom pan until they turn light brown
  2. Grind all the ingredients to a coarse powder. Do not grind it too much as it will turn into a paste
  3. Store it into an air tight container; it will stay for about a month
  4. You can serve it with steamed white rice, melted ghee, Buttered toast, paratha, chapatti, Dhokla, idli, dosa. You can also add curd in it and et it as a dip.
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Kadhi

Gujarati Kadhi

By avni Published: June 19, 2012

  • Yield: 4 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

It is eaten mainly with Kichadi , rice or Bhakri .

Ingredients

Instructions

  1. Mix curd, besan, water and beat it well.
  2. Add ginger chilli paste, salt, sugar and curry leaves and keep it on slow heat.
  3. Keep stirring until it boils.
  4. Prepare the seasoning by heating the ghee and frying the Methi, mustard and cumin seeds until they turn brown and add red chilli and asafoetida/ hing.
  5. Add the seasoning to the Kadhi and boil for few minutes.
  6. Sprinkle coriander on top as garnish and serve hot with Kichadi/ rice/ Bhakri.
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