Jain Food Recipes

Dahi Puri Chat

Dahi Puri Chat

By sysadmin Published: April 6, 2017

  • Yield: 4 plates (4 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris.
  2. Stuff each puri - a little white peas and moong
  3. Top each puri with ½ tsp green chutney, 1½ tsp khajur imli ki chutney.
  4. Top each puri with approx. 1 tbsp of curd.
  5. Sprinkle with a little chilli powder, cumin seeds powder and salt on top.th
  6. Garnish the Dahi puris with Sev and chopped coriander
  7. Repeat this process for the other 3 plates
No Comments »

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
No Comments »

Stuff Mini Spinach Roll

Stuff Mini Spinach Roll Recipe

By avni Published: February 7, 2013

  • Yield: 12 pieces (4 Servings)
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Mix all the ingredients (paneer, boiled vegetables, all spices, kothmir and salt)
  2. Spread it on spinach leaves
  3. Prepare rolls of the spinach leaves
  4. Dip the rolls in maida batter
  5. Roll them on the bread crums
  6. Deep fry it
  7. Serve them hot
No Comments »

Papdi Chaat

Papdi Chaat Recipe

By avni Published: July 19, 2012

  • Yield: 30 (5 Servings)
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

Ingredients

Instructions

  1. Mix flour, sooji, salt and oil and add water little by little to form a firm dough. Leave the dough aside for 15-20 mins covering with the damp cloth
  2. Knead the dough again and divide it into 3 equal parts. Roll 3 big thin rotis and make deep dents into them using a knife. Cut it into diamond shapes and deep fry it. You can also roll small rotis about 2 inch size and deep fry it
  3. Make sure the oil is hot for frying or else the puris will soak all the oil. First insert a small piece of puri to check whether the oil is ready for frying. The puri should come up immediately once inserted.
  4. Fry it till it turns light brown and immediately place it on a absorbent paper so that the extra oil is absorbed
  5. Store it in an air tight container and use it as needed. Use it within 1 month
  6. Take 7-8 puris in a plate and place the mashed boiled/ canned chickpeas on them
  7. Then put green chutney and tamarind chutney on top of the chickpeas
  8. Add little salt in the dahi/curd and churn it well; drizzle on top of th chutneys
  9. Sprinkle cumin powder and red chilli powder and chat masala as per taste
  10. Add sev and chopped corainder over it and serve immediately
No Comments »

Dahi Puri

Dahi Puri Recipe

By avni Published: July 8, 2012

  • Yield: 24 Dahi Puris (4 Servings)
  • Prep: 25 mins
  • Cook: 10 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Add salt and sugar to the curd and whisk till well mixed. Keep it in the refrigerator till use.
  2. Make holes on one side in the middle of the puris and arrange them i the serving plate
  3. Mix moong, vatana and salt. Fill it equally in the puris
  4. Add the green chutney and khajur imli chutney and fill the top with curd
  5. Sprinkle red chillli powder, chat masala and roasted cumin powder and sev on top of it.
  6. Garnish with chopped corainder and serve immediiately
No Comments »

Dal Fry – Toor Dal

Dal Fry – Toor Dal Recipe

By avni Published: July 8, 2012

  • Yield: 4 bowls (4 Servings)
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. soak the dal overnight
  2. wash the dal twice thrice until water is clear. Add salt, water, ginger and turmeric in the dal. pressure cook the dal for about 4-5 whistles or take a thick bottom pan and boil it on medium heat.
  3. Mix the dal well; there should be no lumps in it. thee consistency of the dal should be thick.
  4. Add ghee in a deep thick bottom pan for tadka. Add mustard seeds, cumin, asafoetida, curry leaves and green chillies. Saute till the mustard seeds splatter.
  5. Add the tomatoes in the tadka
  6. add the dried masalas as well and cook it for 3 to 4 mintues. Make sure the masalas dont burn, so keep stirring in between.
  7. Pour the dal with the cooked masala and cover the lid for 3-4 mintues until the dal starts boiling
  8. Garnish the dal with corainder and serve it hot with rice or chapati.
No Comments »

Boiled Corn

Boiled Corn Recipe

By avni Published: June 29, 2012

  • Yield: 1 cup (2 Servings)
  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

Ingredients

Instructions

  1. Mix all ingredients and serve it hot.
No Comments »