Jain Food Recipes

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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Stuff Capcicum In Hot Sauce

Stuff Capcicum In Hot Sauce Recipe

By avni Published: February 7, 2013

  • Yield: 6 pieces (6 Servings)
  • Prep: 20 mins
  • Cook: 30-40 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Add oil in the kadai and heat it on medium flame
  2. Add Tej patta and all the ingredients for sauce. Heat it for 2 mins ad keep it aside
  3. Mix all the ingredients together for stuffing and suff them in the capcicum and deep fry them
  4. Pour the hot sauce on the capcicum
  5. Bake it in the oven for 180 degree C for 20-25 mins
  6. Serve hot with chapatti
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Tomato Soup

Tomato Soup Recipe

By avni Published: July 3, 2012

  • Yield: 6 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Add the chopped tomatoes to 4 cups of water in it and bring it to boil
  2. Blend it In a blender and strain The tomato puree
  3. Take a pan and melt ghee/butter in it
  4. Mix the wheat flour/corn flour with little water and add it to the hot ghee/butter
  5. Stir it for few seconds until light brown and pour the tomato purée in it
  6. Add salt, sugar and black pepper to taste
  7. Serve it hot with bread croutons
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Pani Puri Pani

Pani Puri Pani Recipe

By avni Published: July 3, 2012

  • Yield: 1 liter (5 Servings)
  • Prep: 1o min
  • Cook: 10 mins
  • Ready In: 11 mins

Ingredients

Instructions

  1. Soak the tamarind in warm Water for about half an hour and strain the pulp Through a sieve. Soak Jaggery for half an hour in another bowl.
  2. Add the tamarind pulp and Jaggery with the other ingredients except black salt and grind it in the mixture until fine paste using little water
  3. Add 1 litre of water and add black salt and salt as required
  4. Pour the Pani puri Pani in the serving vessel and keep it in the refrigerator for 3 hours
  5. Serve it chilled. First Make a hole in the middle of The puri , the add sprouts (moong) and ragda (white vatana) in it. Then n top add tamarind chutney and dip the puri in the chilled Pani.you can add boondi in the Pani puri's Pani itself.
  6. Eat it immediately to enjoy the crispy and tasty pani puri.
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