Jain Food Recipes


Khandvi Recipe

By avni Published: April 13, 2013

  • Yield: 20 pieces (4 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 35 mins



  1. Mix the curd and water together and add slowly to the besan flour
  2. To avoid lumps churn it with the hand mixture
  3. Take a non stick pan, cook the mixture on medium or high flame for few minutes.
  4. Keep stirring all the time or else the mixture will start sticking to the pan
  5. So cook till the mixture leaves the pan.
  6. Take a small flat surface bowl and put the hot batter on it; let it cool for a minute and slowly try to roll it from one end. If it rolls off properly then the batter is cooked well and is all done.
  7. Now you have to act fast. Take a big flat surface thali or foil. Put two big spoon batter on it and spread it downwards with a flat spoon and make thin layer
  8. Besides it repeat the step again
  9. Let it cool down for few minutes and cut the flat thin layer into 11/2 or 2 inches strips
  10. Starting from one end on top roll the strips downwards; repeat the process for all strips
  11. Put tadka on it. For seasoning add oil in the non stick pan
  12. Let the rai simmer crack, add til, curry leaves, coconut in it
  13. Pour the tadka spoon by spoon on top the the rolled Khandvi
  14. Garnish it with chopped coriander; you can serve it as a starter or it is a good appetizer before lunch

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Muthia Recipe

By avni Published: November 25, 2012

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 60 mins



  1. Combine all the ingredients and Add water as required. The mixture should be like a soft dough.
  2. Steam it for 25 mins and allow it to cool
  3. Cut small round pieces like cucumber and season theme ugh mustard seeds, til, curry leaves
  4. Cook them until they look a bit crispy (brown in color) and add coriander leaves as garnishing
  5. Serve it hot with curd and green coriander chutney and sauce
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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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