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 Moothiya

Jain Moothiya Recipe

By avni Published: February 21, 2014

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

Ingredients

Instructions

  1. Mix all the ingredients and make a thick (not liquid) batter
  2. Steam the batter for 15 mins
  3. Cool and cut into thin small slices
  4. Season them with 2 tbsp oil, 1/4 rai, 2 green chilli slit, 3 tbsp grated coconut (optional) and coriander
  5. Serve hot with green chutney or sauce
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Jain Patra

Jain Patra Recipe

By avni Published: February 21, 2014

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

Ingredients

Instructions

  1. Mix all the ingredients and make a semi liquid batter
  2. Steam for 15-20 mins
  3. Allow it to cool and cut it into thin slices
  4. Fry deep or season them with 1 tbsp oil, 1/4 tsp rai, 2-3 green chilli slit, 4 tbsp grated coconut and coriander
  5. Serve hot with chutney or sauce
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Auto Draft

Auto Draft Recipe

By avni Published: February 10, 2014

  • Yield: 8 wadis (4 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Mix all ingredients and make a dough of it
  2. Divide the dough into small balls
  3. Deep fry the balls and serve hot with chutney!
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Puri

Puri Recipe

By avni Published: February 7, 2014

  • Yield: 12 (2 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Knead the dough (not very soft) by mixing all the ingredients
  2. Take a thick vessel and heat the oil for frying
  3. Divide the dough into 10-12 equal small balls and roll small puri's
  4. Insert 2 puris into the hot oil and cook on both sides
  5. Remove and keep it on the absorbing paper and serve them hot with any bhaji
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Jain Methi Thepla

Jain Methi Thepla Recipe

By avni Published: February 7, 2014

  • Yield: 6 Theplas (1 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Mix all the ingredients
  2. knead into a soft dough using little water if needed.
  3. Divide the dough into equal balls (around 5-6 balls). Roll out each ball into a flat chapati using dry wheat flour.
  4. Heat a tawa and roast each thepla with oil from both sides till it turns golden brown. Roast rest of the theplas in same way.
  5. Serve hot or cold with curd or chutney or chundo (mango pickel)
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Jain Masala Capsicum

Jain Masala Capsicum Recipe

By avni Published: January 31, 2014

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Ingredients

Instructions

  1. Heat the oil, add all the masala
  2. Add raw capsicum to it and mix it well
  3. Serve it after 10 mins
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Jain Idli Powder Chatni

Jain Idli Powder Chatni Recipe

By avni Published: January 31, 2014

    Ingredients

    Instructions

    1. Take a non stick pan, heat the oil
    2. Add Urad daal, fry till the color changes to golden brown, remove it and keep it aside
    3. Add Channa daal, fry till the color changes to golden brown, roast it without oil
    4. Mix all the ingredients in the mixture
    5. Grind it and make a coarse powder
    6. Serve it with oil or ghee
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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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