Jain Food Recipes

Jain Misal Pav

Jain Misal Pav Recipe

By avni Published: March 28, 2014

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

Ingredients

Instructions

  1. Heat the oil for preparing the masala, roast the coconut, sesame seeds and all the dried spices and allow it to cool
  2. Mix it in the mixture by using little water and keep it aside
  3. Heat the oil in the pressure cooker, add Jeera and curry leaves in it
  4. Add the chopped tomatoes, add the misal masala, turmeric powder and little water and cook for 2-3 mins on medium flame
  5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
  6. Add 2 cups of hot water, salt, mix well and pressure cook it for 3 whistles
  7. Allow it to cool, add chilli powder. 1/2 cup of water, coriander and mix well. Cook for 2-3 mins
  8. While serving, serve the misal in the serving bowl, add mixed farshan, 2 tbsp poha, and sprinkle coriander over it
  9. Serve it hot with laddi pav
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Jain Chole Chana

Jain Chole Chana Recipe

By avni Published: March 14, 2014

  • Yield: 6 bowls (6 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Soak the Kabuli Chana overnight in warm water
  2. Mix the tea and anardana in a cloth bag and put it with the kabuli chana to soak
  3. After 3 to 4 hrs put another cloth bag which includes cloves, cardamon, mari and black kishmish
  4. Cook the chanas with the bags in the pressure cooker. Make sure they are cooked well
  5. The color of the chanas will change. Squeeze the spices bag and pour the sqeezed liquid into the chanas. Now you can throw the bags
  6. Put butter in a big non stick pan. Add tomatoes, jeera powder, red chilli powder into it and stir fry it
  7. Smash little amounnt of chanas with the pav bhaji smasher and add it to the tadka
  8. Add salt as per taste, sanchal powder and rest of the chanas
  9. Boil for 2 minutes and close the gas. Serve it with rice/roti/paratha/Naan
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Jain Palak Paneer

Jain Palak Paneer Recipe

By avni Published: February 18, 2014

  • Yield: 2 bowls (2 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Heat little oil and cook the paneer for 2 mins
  2. Wash the palak and blench it for few seconds
  3. Grind the palak and green chilli and make a smooth paste (you could add some cashews if you want)
  4. Heat the ghee, add green pepper and cook for a minute, then add tomatoes, corn, salt and palak
  5. Add the garam masala and lastly the paneer
  6. Boil for 2 minutes
  7. Serve hot with cream on top (optional). Serve with roti or naan.
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Chettinad Curry

Chettinad Curry 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. Heat the oil and roast all the ingredients of the Chettinad Masala and keep aside
  2. Soak the Khus Khus and cashew nuts in hot water for 5 mins
  3. Drain all the water and grind all the roasted ingredients along with cashew and khus khus
  4. Take a vessel filled with water and boil it; add tomatoes in it for 20 seconds
  5. Remove the tomatoes skin and seeds inside and finely chop them
  6. Take another non-stick pan ad add the remaining oil in it
  7. Add curry leaves and cabbage, and cook for sometime
  8. Then add tomatoes, ground paste, turmeric powder, red chilli powder and salt
  9. Keep cooking until oil starts separating
  10. Mix well and add 1 cup of water, vegetables and milk
  11. Cover and let it simmer for 2 minutes
  12. Serve hot with steamed rice
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Chettinad Curry

Chettinad Curry Recipe

By avni Published: March 27, 2013

  • Yield: 6 bowls (4 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Soak cashew nuts and khus khus for about 10 mins in hot water and keep aside
  2. In a cooking pan add 1 tbsp of oil and add all the ingredients starting from cumin seeds for chettinad masala
  3. After roasting for 5-8mins on medium flame grind it in a mixture and add the drained cashew nuts and khus khus in it. Add 1/4 cup of water to make a fine paste. Keep the masala aside
  4. Take a big cooking pan and add 1 tbsp of oil
  5. Add curry leaves and cabbage in it and cook for about 5 mins on medium heat
  6. Add the whole tomato in the boiling water for about 30 secs. Remove the tomato skin and chop them finely
  7. Boil French beans, peas and cauliflower on the double boiler (it will take about 5 mins only)
  8. Add the tomatoes, chettinad masala paste, turmeric powder, red chilli powder and salt.
  9. Let it cook for about 5 mins till you see the oil separating
  10. Put all the other boiled vegetables, 1 cup of water and milk
  11. Cover and allow it to cook for few minutes
  12. Garnish with coriander and serve hot with chappati or rice
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Dal Pinni

Dal Pinni Recipe

By avni Published: February 14, 2013

  • Yield: 4-6 cups (4-6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Roast all the paste ingredients in oil and when cooled blend everything to form a smooth paste
  2. Soak the dals for 2 hours. Pressure cook it with adding 3 cups of water, turmeric, tomatoes, salt and green chilli paste
  3. Heat the pan and add oil in it. Sauté cabbage and spinach for 5 mins
  4. Add the cooked dal, ginger powder, sugar, prepared paste and 1/2 cup water and boil it
  5. Cook for 10 mins, add lemon juice and serve it hot
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