Jain Food Recipes

Rasgulla

Rasgulla Recipe

By avni Published: March 11, 2014

  • Yield: 20 (5 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Heat the Milk and allow it to cool; remove the cream formed up (remove the malai from the top)
  2. Add the powdered sugar into water and heat it till it gets completely disolved
  3. Heat the milk again; slowly add drops of lime juice into the milk and stirring. Continue doing this until the milk tears off
  4. The close the gas and strain all the milk in the strainer. Remove all the paneer
  5. Run cold water on the paneer and let it cool down
  6. Take a thick towel, place a smooth cloth on put of it. Now place all the paneer on the smooth cloth and press the paneer to the cloth in such a way that all water is absorbed
  7. Add granular sugar in the paneer and smash it like how you knead a dough
  8. Divide the paneer into 20-25 parts and make smooth balls of it
  9. While making every ball add 2 granular sugar in it
  10. Add all the balls in hot sugar water and allow it to cook on slow gas for 10 mins
  11. Cover the vessel with a lid so that all the vapor remains inside itself (the vapor should not go out)
  12. Close the gas and sprinkle little cold water on the rasgullas
  13. take a big vessel with chilled water in it and put the rasgulla vessel in it to allow it to cool. Rasgullas are ready to serve
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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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Jain Handwa / Jain Handvo

Jain Handwa / Jain Handvo Recipe

By avni Published: July 30, 2013

  • Yield: 8 Handvas (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 53 mins

Ingredients

Instructions

  1. Wash Rice and all Daals and soak them for at least 4-6 hours.
  2. Drain water from Rice/Daal and coarsely grind them Food processor or blender may be used.
  3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well
  4. Heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
  5. Cover and let this batter rest for 6-7 hours or overnight
  6. Add Eno Fruit Salt and mix well to make the batter foamy
  7. Divide batter into greased muffin pan or pour int a greased cake pan. Add sesame seeds all over the batter
  8. Take another pan, put 2 tbsp of oil in it, Add Mustard Seeds and let them pop Add asafoetida too in it
  9. Drizzle this oil seasoning over the top of the sesame seeds.
  10. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
  11. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
  12. Let the handwa rest for 10-15 minutes before eating.
  13. Serve it hot with spicy green chutney or tomato sauce
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Vegan Cocoa Apple Cake

Vegan Cocoa Apple Cake Recipe

By avni Published: June 18, 2013

  • Yield: 12 cup cakes (12 Servings)
  • Prep: 45 mins
  • Cook: 30 mins
  • Ready In: 1 hr 15 mins

Ingredients

Instructions

  1. Sieve all the dry ingredients flour, cocoa powder, baking soda and salt into a big bowl couple of times to aerate it (cake will turn out light and fluffy)
  2. In another bowl mix all the wet ingredients - water, applesauce, oil, lemon juice and vanilla extract.
  3. Pour the wet into dry ingredients and stir it for only 30 seconds
  4. Add apples and sugar too into it
  5. Preheat the oven for 15 mins to 170 degree C or 350 degree F
  6. Grease the baking tray with oil and pour the batter in it. Bake for 30 minutes
  7. Check it with a toothpick to see whether the cake is done or not. If no batter sticks on it means the cake is done. Its ready to serve!
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Guacamole

Guacamole Recipe

By avni Published: April 23, 2013

  • Yield: 1 big bowl (4 Servings)
  • Prep: 20 mins

Ingredients

Instructions

  1. Place the scooped avocado pulp in the large bowl
  2. Smash the pulp with banana smasher
  3. Add salt, lemon juice, cumin powder, jalapeno and smash again
  4. Garnish with coriander and on top you could add tomatoes to it (optional)
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Hummus with Tahini

Hummus with Tahini Recipe

By avni Published: April 23, 2013

  • Yield: 1 big bowl (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
  2. Make a smooth paste of it in the mixture (add water to it to make a fine paste)
  3. Add tahini, salt, lemo juice to it as per taste
  4. If you want you could add little olive oil in the paste (or make a shallow hole/well in the hummus and pour the olive oil in the center of the paste)
  5. Serve the hummus with warm or toasted pita bread.
  6. Hummus can stay refrigerated for 3 days or in the freezer for a month
  7. For spicy hummus you could add dried sliced red Kashmiri chilli
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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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Jal Jeera

Jal Jeera Recipe

By avni Published: February 9, 2013

  • Yield: 4 glasses (4 Servings)
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Grind the coriander and mint leaves with water to form a smooth paste
  2. Crush the roasted jeera with black salt and amchur in a mortar with pestle
  3. Mix the paste and crushed masala together. Add lemon juice in it
  4. Put ice cubes in each glass and divide the concentrate equally
  5. Add soda on it and serve immediately, garnished with a slice of lemon.
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Beans Open Sandwich

Beans Open Sandwich Recipe

By avni Published: October 2, 2012

  • Yield: 8 slices (4 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Pre-heat the oven to 350 degrees
  2. Toast both sides of the bread till light brown
  3. In the bowl mix Tomatoes, Green Chili, Cilantro, Lemon Juice and Salt.
  4. Place the slice of cheese on each slice of bread
  5. Spread baked beans approx. 2 tbsp on each slice of cheese
  6. Pour the salsa over the beans
  7. Pour the prepared mixture of Tomatoes, Green Chili, Cilantro, Lemon Juice and Salt over the salsa
  8. Bake The whole thing again for about 5 minutes
  9. Remove it from the oven and serve it immediately.
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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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