Jain Food Recipes

Jain Vegetable Korma

Jain Vegetable Korma Recipe

By avni Published: March 25, 2014

  • Yield: 4 bowls (4 Servings)
  • Prep: 45 mins
  • Cook: 15 mins
  • Ready In: 60 mins

Ingredients

Instructions

  1. Wet Masala Recipe: 2 teaspoons finely chopped fresh ginger 1 teaspoon garam masala 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 cup freshly ground coconut or unsweetened dry coconut Water as needed Combine all ingredients in a blender and blend into fine paste. Add water if needed.
  2. Take a big broad based non stick pan. Add 2 tbsp ghee and let it heat up
  3. Add 1 big spoon wet masala in it and then add the tomato gravy
  4. Add 1 spoon dry punjabi masala (please see jain punjabi masala recipe for it)
  5. Add all the vegetables in it
  6. Add little sugar, salt as per taste
  7. Add little malai and heat it for a while. Sprinkle coriander on it and serve it hot with Roti/ Naan
  8. Shallow fry all the vegetables in oil for vegetable korma
  9. For Navratna Korma add Kaju Kishmish (fry it in oil), grapes, pinapple, apple (cut it into medium size) Hot Navratna Korma is ready!
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Rasgulla

Rasgulla Recipe

By avni Published: March 11, 2014

  • Yield: 20 (5 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Heat the Milk and allow it to cool; remove the cream formed up (remove the malai from the top)
  2. Add the powdered sugar into water and heat it till it gets completely disolved
  3. Heat the milk again; slowly add drops of lime juice into the milk and stirring. Continue doing this until the milk tears off
  4. The close the gas and strain all the milk in the strainer. Remove all the paneer
  5. Run cold water on the paneer and let it cool down
  6. Take a thick towel, place a smooth cloth on put of it. Now place all the paneer on the smooth cloth and press the paneer to the cloth in such a way that all water is absorbed
  7. Add granular sugar in the paneer and smash it like how you knead a dough
  8. Divide the paneer into 20-25 parts and make smooth balls of it
  9. While making every ball add 2 granular sugar in it
  10. Add all the balls in hot sugar water and allow it to cook on slow gas for 10 mins
  11. Cover the vessel with a lid so that all the vapor remains inside itself (the vapor should not go out)
  12. Close the gas and sprinkle little cold water on the rasgullas
  13. take a big vessel with chilled water in it and put the rasgulla vessel in it to allow it to cool. Rasgullas are ready to serve
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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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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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Lassi

Lassi Recipe

By avni Published: February 10, 2014

  • Yield: 4 glasses (4 Servings)
  • Prep: 10 mins

Ingredients

Instructions

  1. Blend ice, sugar, curd, milk
  2. Add kesar and elaichi and serve it chilled!
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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 Dudhi Halwa

Jain Dudhi Halwa Recipe

By avni Published: January 27, 2014

  • Yield: 8 bowls (8 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

One of the famous Indian Desert. A very delicious sweetdish, the main ingredient being bottle guard

Ingredients

Instructions

  1. First and foremost peel the skin of dudhi
  2. Finely grate the dudhi and remove all the water from it by squeezing it
  3. Take a non stick pot, add ghee in it and heat it
  4. Put all the grated dudhi in the hot ghee
  5. Add little whole milk in it and stir continuously
  6. Once the dudhi looks cooked add sugar and color in it
  7. Once all the water of the sugar is burnt and the mixture gets thick enough, grate the maava and add into it
  8. Stir it properly and once the halwa leaves the vessel switch off the gas and keep the vessel aside.
  9. Add Vanilla essence and Elaichi powder into it and stir it again
  10. Apply ghee to the serving dish and pour the halwa in it. Make a smooth layer of it
  11. After it cools a little add the grated almond into it and press the halwa with a bowl make a thin layer
  12. After it cools down completely make small pieces of it, then put the halwa in the fridge for 1 hr and then serve it
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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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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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