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 Chole Chana

Jain Chole Chana Recipe

By avni Published: March 14, 2014

  • Yield: 6 bowls (6 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Soak the Kabuli Chana overnight in warm water
  2. Mix the tea and anardana in a cloth bag and put it with the kabuli chana to soak
  3. After 3 to 4 hrs put another cloth bag which includes cloves, cardamon, mari and black kishmish
  4. Cook the chanas with the bags in the pressure cooker. Make sure they are cooked well
  5. The color of the chanas will change. Squeeze the spices bag and pour the sqeezed liquid into the chanas. Now you can throw the bags
  6. Put butter in a big non stick pan. Add tomatoes, jeera powder, red chilli powder into it and stir fry it
  7. Smash little amounnt of chanas with the pav bhaji smasher and add it to the tadka
  8. Add salt as per taste, sanchal powder and rest of the chanas
  9. Boil for 2 minutes and close the gas. Serve it with rice/roti/paratha/Naan
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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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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 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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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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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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