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



  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 Idli Powder Chatni

Jain Idli Powder Chatni Recipe

By avni Published: January 31, 2014



    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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    Molaga Podi Powder

    Molaga Podi Powder Recipe

    By avni Published: May 5, 2013

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



    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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    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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    Tahini Recipe

    By avni Published: July 3, 2012

    • Yield: 4 cups (8 Servings)
    • Prep: 5 mins
    • Cook: 10 mins
    • Ready In: 15 mins



    1. Cook the sesame seeds in the thick bottom pan for about 15 mins on a medium flame or toast the seeds in the preheated oven for about 20 mins. Every 5 mins Toss the seeds with the spatula
    2. Grind the sesame seeds in the mixture adding little oil at first
    3. Add more oil and blend it again
    4. The consistency should be thick but pourable texture
    5. Store the tahini in an air tight container in the refrigerator. It will last for 3 months
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