Jain Food Recipes

Jain Chitrana Rice

Jain Chitrana Rice Recipe

By avni Published: July 30, 2013

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

Ingredients

Instructions

  1. Cook the rice (each grain of rice should be separate)
  2. Roast the peanuts and sesame seeds separately
  3. Crush them and keep them aside
  4. Heat the oil, add chana dal , mustard seeds. Roast them for a minute
  5. Add red chillies, curry leaves and asafoetida
  6. Then add rice, coconut, tamarind water, turmeric powder, molaga podi powder, crushed peanuts and sesame seeds powder, salt and cook for few minutes
  7. Serve it hot with curd or any curry
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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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Dapka Kadhi

Dapka Kadhi 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. Mix besan, curd and water and churn it
  2. Add green chilli paste, curry leaves, sugar, salt and boil it. Keep stirring on low flame
  3. Heat oil in a pan for tempering, add rai and let it crackle, add cumin, hing and dried red chillies
  4. Add the tempering to the kadhi and boil for few minutes. Keep it aside
  5. Soak the moong dal for 3-4hrs in lukewarm water
  6. Drain the water and grind it in the blender to form a fine paste
  7. Add oil, green chilli paste, sugar, soda, salt and mix well. Keep it aside
  8. Take little dapka batter on your finger, form little dumplings and slowly add it to the simmering kadhi
  9. Re-heat the kadhi for 5 mins on low flame
  10. Do not stir or else all the dumplings will disintegrate. (if it disintegrates add little besan to it and try again)
  11. Add chopped coriander to it
  12. Serve hot with rotis or rice
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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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Khandvi

Khandvi Recipe

By avni Published: April 13, 2013

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

Ingredients

Instructions

  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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Moong Dal Khandvi

Moong Dal Khandvi Recipe

By avni Published: April 6, 2013

  • Yield: 16-20 pieces (4 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Drain the moong dal and grind until a fine paste is ready. You can add very little water if needed
  2. Whisk the curd with 1/2 cup of water and prepare buttermilk of it
  3. Add the buttermilk and all the ingredients to the moong dal paste
  4. On medium flame cook the mixture and keep stirring until it leaves the sides of the pan
  5. Spread the mixture on any flat surface eg. a thali and make a thin layer.
  6. Let it cool for few minutes and then cut long thick stripes of about 2" thick.
  7. Carefully roll up each strip
  8. Heat the oil for temporing; add mustard seeds, let them crackle, add sesame seeds and pour on top of the khandvis
  9. Garnish with coriander and serve the khandvis.
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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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Bread Bhurji

Bread Bhurji Recipe

By avni Published: February 26, 2013

  • Yield: 4 plates (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. In a bowl, mix the curds, turmeric powder and salt with 2 tablespoons of water and mix well.
  2. Add the cubes of bread and mix well till the bread is coated with the curd mixture.
  3. Heat the oil, add cumin seeds. Once crackled add green chilli paste and curry leaves and saute for few minutes
  4. Add the bread mixture and saute on low heat for few minutes till it turns light brown
  5. Add Coriander to it and serve hot
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Corn Panki

Corn Panki Recipe

By avni Published: February 19, 2013

  • Yield: 10-15 pankis (5 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Grate the Corn and add all the ingredients, mix well and keep it aside
  2. Wash the banana leaves, cut them into square shapes and grease one side of it with oil
  3. Apply thin layer of the batter to the leaf and place the other greased leaf on it again
  4. Cook both sides of the leaf until light brown spots are visible
  5. Serve hot with green chutney
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Panki

Panki Recipe

By avni Published: February 19, 2013

  • Yield: 20 pankis (10 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Add dahi and 11/2 to 2 cups of water in the rice flour with baking powder. Keep it aside for couple of hours
  2. Wash the banana leaves, cut them into square shapes. Grease the banana leaves with oil on one side. Heat the tawa
  3. Add cumin powder, ginger chilli paste and salt to the batter and mix well
  4. Apply thin layer of the batter to one leaf and put the leaf on the hot tawa. Place the other greased leaf on top of it
  5. Cook both the leaves until light brown spots appear
  6. Serve it hot with green chutney
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