Jain Food Recipes

Moong Daal Khichadi

Yellow Moong Dal Khichdi is a complete meal in itself. Made with rice and lentils, it is healthy, wholesome and good for you!


By avni Published: March 3, 2018

  • Yield: 4 bowls (4 Servings)
  • Prep: 2 mins
  • Cook: 20 mins
  • Ready In: 26 mins

Easy, Quick, Healthy and Yummy



  1. Wash the daal and rice and soak for minimum 4 hrs
  2. Mix all the ingredients, boil it and pressure cook for 3-4 whistles
  3. Add tempering of ghee, rai, curry leaves taj patta and cloves
  4. Serve it with Ghee and curd or Khadhi and papad
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Jain Vegetable Korma

Jain Vegetable Korma Recipe

By avni Published: March 25, 2014

  • Yield: 4 bowls (4 Servings)
  • Prep: 45 mins
  • Cook: 15 mins
  • Ready In: 60 mins



  1. Wet Masala Recipe: 2 teaspoons finely chopped fresh ginger 1 teaspoon garam masala 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 cup freshly ground coconut or unsweetened dry coconut Water as needed Combine all ingredients in a blender and blend into fine paste. Add water if needed.
  2. Take a big broad based non stick pan. Add 2 tbsp ghee and let it heat up
  3. Add 1 big spoon wet masala in it and then add the tomato gravy
  4. Add 1 spoon dry punjabi masala (please see jain punjabi masala recipe for it)
  5. Add all the vegetables in it
  6. Add little sugar, salt as per taste
  7. Add little malai and heat it for a while. Sprinkle coriander on it and serve it hot with Roti/ Naan
  8. Shallow fry all the vegetables in oil for vegetable korma
  9. For Navratna Korma add Kaju Kishmish (fry it in oil), grapes, pinapple, apple (cut it into medium size) Hot Navratna Korma is ready!
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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



  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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Shahi Pulav

Shahi Pulav Recipe

By avni Published: February 18, 2014

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



  1. Heat the ghee in a non stick pan,
  2. Add Jeera, Green Chilli, curry leaves, garam masala, rice, salt, paneer, kaju, khismish and coriander
  3. Serve hot with raita
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Masala Chaas

Masala Chaas Recipe

By avni Published: February 10, 2014

  • Yield: 4 glasses (4 Servings)
  • Prep: 15 mins



  1. Blend the curd with ice, water, salt
  2. Heat the ghee, do seasoning with the rest of the ingredients. Add rai, curry leaves, hing, green chilli, ginger
  3. Serve chilled (You could add chopped coriander.. its optional)
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Jain Dudhi Halwa

Jain Dudhi Halwa Recipe

By avni Published: January 27, 2014

  • Yield: 8 bowls (8 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

One of the famous Indian Desert. A very delicious sweetdish, the main ingredient being bottle guard



  1. First and foremost peel the skin of dudhi
  2. Finely grate the dudhi and remove all the water from it by squeezing it
  3. Take a non stick pot, add ghee in it and heat it
  4. Put all the grated dudhi in the hot ghee
  5. Add little whole milk in it and stir continuously
  6. Once the dudhi looks cooked add sugar and color in it
  7. Once all the water of the sugar is burnt and the mixture gets thick enough, grate the maava and add into it
  8. Stir it properly and once the halwa leaves the vessel switch off the gas and keep the vessel aside.
  9. Add Vanilla essence and Elaichi powder into it and stir it again
  10. Apply ghee to the serving dish and pour the halwa in it. Make a smooth layer of it
  11. After it cools a little add the grated almond into it and press the halwa with a bowl make a thin layer
  12. After it cools down completely make small pieces of it, then put the halwa in the fridge for 1 hr and then serve it
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Vanilla Cake

Vanilla Cake Recipe

By avni Published: May 3, 2013

  • Yield: 20 pieces (6-8 Servings)
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins



  1. Mix all the ingredients and pour it in the baking tray
  2. Keep it in the oven for 30 mins @ 350 degree Fahrenheit
  3. Yummy Vanilla Cake (plain cake) is ready
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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



  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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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



  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.
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Black dal/ Kali dal/ Dal makhani

Black dal/ Kali dal/ Dal makhani Recipe

By avni Published: July 6, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins



  1. Clean, wash and soak the dals overnight
  2. Add Salt in the soaked dal and pressure cook it for 4 whistles, in the same soaked water. You can add water as required
  3. Keep the pressure cooker aside for a while until it cools down, open the lid only after all the steam escapes
  4. Mash the cooked dals slightly with the spoon. It gives dal makhani smoother and thick consistency
  5. Take a thick bottom pan, heat the ghee for tardka. Add the mustard seeds and allow it to crackle. You can add 4-5 seeds of fenugreek seeds/ methi (optional). Add cumin seeds, curry leaves, tomatoes and cook for 2 minutes
  6. Add the dal and add garam masala, red chilli powder to taste
  7. Add the yogurt slowly to the dal and simmer till it becomes thick
  8. Garnish the dal with coriander and serve hot with chapatti or rice
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