Jain Food Recipes

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 Molaga Podi Powder (Dry Chutney Powder)

    Jain Molaga Podi Powder (Dry Chutney Powder) Recipe

    By avni Published: July 30, 2013

    • Prep: 10 mins
    • Cook: 10 mins
    • Ready In: 20 mins

    Ingredients

    Instructions

    1. Roast the daals and allow it to cool down
    2. Roast dry roast Red Chilies, Coriander Seeds and Curry Leaves and keep it separate
    3. In the same vessel roast Coconut Powder and Asafoetida until the coconut changes color
    4. Grind all the ingredients together to fine powder (small coarse still visible)
    5. Allow it to cool
    6. Store the powder in the airtight container and keep it in the pantry or refrigerator
    7. Serve the chutney powder dry or add a little oil or ghee to make a dipping sauce.
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    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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    Molaga Podi Powder

    Molaga Podi Powder Recipe

    By avni Published: May 5, 2013

    • Yield: 5 tbsp (4 Servings)
    • Prep: 10 mins

    Ingredients

    Instructions

    1. Add all the ingredients in a pan, Dry roast them and blend them in the mixture to form a fine powder
    2. Molga Podi Powder is ready. You could add oil in it and eat it like chutney with idlis
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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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