Jain Food Recipes

Jain Moothiya

Jain Moothiya Recipe

By avni Published: February 21, 2014

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

Ingredients

Instructions

  1. Mix all the ingredients and make a thick (not liquid) batter
  2. Steam the batter for 15 mins
  3. Cool and cut into thin small slices
  4. Season them with 2 tbsp oil, 1/4 rai, 2 green chilli slit, 3 tbsp grated coconut (optional) and coriander
  5. Serve hot with green chutney or sauce
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Jain Patra

Jain Patra Recipe

By avni Published: February 21, 2014

  • Yield: 20 pieces approx (4 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Mix all the ingredients and make a semi liquid batter
  2. Steam for 15-20 mins
  3. Allow it to cool and cut it into thin slices
  4. Fry deep or season them with 1 tbsp oil, 1/4 tsp rai, 2-3 green chilli slit, 4 tbsp grated coconut and coriander
  5. Serve hot with chutney or sauce
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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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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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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
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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

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Muthia

Muthia Recipe

By avni Published: November 25, 2012

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 60 mins

Ingredients

Instructions

  1. Combine all the ingredients and Add water as required. The mixture should be like a soft dough.
  2. Steam it for 25 mins and allow it to cool
  3. Cut small round pieces like cucumber and season theme ugh mustard seeds, til, curry leaves
  4. Cook them until they look a bit crispy (brown in color) and add coriander leaves as garnishing
  5. Serve it hot with curd and green coriander chutney and sauce
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Puda/Chilla

Puda/Chilla Recipe

By avni Published: July 17, 2012

  • Yield: 20 (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Mix all the ingredients well and soak the batter for 1/2 hour
  2. Heat the non-stick pan on high heat and drizzle few drops of oil
  3. Pour some mixture into the pan in a circular motion (about 3 to 4 inches round)
  4. Cook for few mintues and drizzle few drops of oil on top and flip them over and cook it for another couple of mintues
  5. Serve the chillas hot with chutney or ketchup
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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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