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
Comments Off on Jain Misal Pav

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!
Comments Off on Jain Vegetable Korma

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
Comments Off on Jain Chole Chana

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
No Comments »

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
No Comments »

Papdi Chaat

Papdi Chaat Recipe

By avni Published: July 19, 2012

  • Yield: 30 (5 Servings)
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

Ingredients

Instructions

  1. Mix flour, sooji, salt and oil and add water little by little to form a firm dough. Leave the dough aside for 15-20 mins covering with the damp cloth
  2. Knead the dough again and divide it into 3 equal parts. Roll 3 big thin rotis and make deep dents into them using a knife. Cut it into diamond shapes and deep fry it. You can also roll small rotis about 2 inch size and deep fry it
  3. Make sure the oil is hot for frying or else the puris will soak all the oil. First insert a small piece of puri to check whether the oil is ready for frying. The puri should come up immediately once inserted.
  4. Fry it till it turns light brown and immediately place it on a absorbent paper so that the extra oil is absorbed
  5. Store it in an air tight container and use it as needed. Use it within 1 month
  6. Take 7-8 puris in a plate and place the mashed boiled/ canned chickpeas on them
  7. Then put green chutney and tamarind chutney on top of the chickpeas
  8. Add little salt in the dahi/curd and churn it well; drizzle on top of th chutneys
  9. Sprinkle cumin powder and red chilli powder and chat masala as per taste
  10. Add sev and chopped corainder over it and serve immediately
No Comments »

Dal Fry – Toor Dal

Dal Fry – Toor Dal Recipe

By avni Published: July 8, 2012

  • Yield: 4 bowls (4 Servings)
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. soak the dal overnight
  2. wash the dal twice thrice until water is clear. Add salt, water, ginger and turmeric in the dal. pressure cook the dal for about 4-5 whistles or take a thick bottom pan and boil it on medium heat.
  3. Mix the dal well; there should be no lumps in it. thee consistency of the dal should be thick.
  4. Add ghee in a deep thick bottom pan for tadka. Add mustard seeds, cumin, asafoetida, curry leaves and green chillies. Saute till the mustard seeds splatter.
  5. Add the tomatoes in the tadka
  6. add the dried masalas as well and cook it for 3 to 4 mintues. Make sure the masalas dont burn, so keep stirring in between.
  7. Pour the dal with the cooked masala and cover the lid for 3-4 mintues until the dal starts boiling
  8. Garnish the dal with corainder and serve it hot with rice or chapati.
No Comments »

Black dal/ Kali dal/ Dal makhani

Black dal/ Kali dal/ Dal makhani Recipe

By avni Published: July 6, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

Ingredients

Instructions

  1. Clean, wash and soak the dals overnight
  2. Add Salt in the soaked dal and pressure cook it for 4 whistles, in the same soaked water. You can add water as required
  3. Keep the pressure cooker aside for a while until it cools down, open the lid only after all the steam escapes
  4. Mash the cooked dals slightly with the spoon. It gives dal makhani smoother and thick consistency
  5. Take a thick bottom pan, heat the ghee for tardka. Add the mustard seeds and allow it to crackle. You can add 4-5 seeds of fenugreek seeds/ methi (optional). Add cumin seeds, curry leaves, tomatoes and cook for 2 minutes
  6. Add the dal and add garam masala, red chilli powder to taste
  7. Add the yogurt slowly to the dal and simmer till it becomes thick
  8. Garnish the dal with coriander and serve hot with chapatti or rice
No Comments »

Tomato Soup

Tomato Soup Recipe

By avni Published: July 3, 2012

  • Yield: 6 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Add the chopped tomatoes to 4 cups of water in it and bring it to boil
  2. Blend it In a blender and strain The tomato puree
  3. Take a pan and melt ghee/butter in it
  4. Mix the wheat flour/corn flour with little water and add it to the hot ghee/butter
  5. Stir it for few seconds until light brown and pour the tomato purée in it
  6. Add salt, sugar and black pepper to taste
  7. Serve it hot with bread croutons
No Comments »