Jain Food Recipes

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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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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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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Jal Jeera

Jal Jeera Recipe

By avni Published: February 9, 2013

  • Yield: 4 glasses (4 Servings)
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Grind the coriander and mint leaves with water to form a smooth paste
  2. Crush the roasted jeera with black salt and amchur in a mortar with pestle
  3. Mix the paste and crushed masala together. Add lemon juice in it
  4. Put ice cubes in each glass and divide the concentrate equally
  5. Add soda on it and serve immediately, garnished with a slice of lemon.
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