Jain Food Recipes

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
Comments Off on Rasgulla

Masala Chaas

Masala Chaas Recipe

By avni Published: February 10, 2014

  • Yield: 4 glasses (4 Servings)
  • Prep: 15 mins

Ingredients

Instructions

  1. Blend the curd with ice, water, salt
  2. Heat the ghee, do seasoning with the rest of the ingredients. Add rai, curry leaves, hing, green chilli, ginger
  3. Serve chilled (You could add chopped coriander.. its optional)
Comments Off on Masala Chaas

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)
Comments Off on Jain Methi Thepla

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!
No Comments »

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
No Comments »

Brownie With Sauce

Brownie With Sauce Recipe

By avni Published: May 3, 2013

  • Yield: 10-12pieces (6-8 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Mix all the ingredients for the cake (Melt the dark chocolate by double boiling it)
  2. Pour it in the baking container and put it in the oven for 30 mins @ 350 degree Fahrenheit
  3. Mix all the ingredients for the sauce
  4. You could serve the brownie by pouring hot sauce on it and placing ice-cream (plain vanilla) over it
No Comments »

Hummus with Tahini

Hummus with Tahini Recipe

By avni Published: April 23, 2013

  • Yield: 1 big bowl (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
  2. Make a smooth paste of it in the mixture (add water to it to make a fine paste)
  3. Add tahini, salt, lemo juice to it as per taste
  4. If you want you could add little olive oil in the paste (or make a shallow hole/well in the hummus and pour the olive oil in the center of the paste)
  5. Serve the hummus with warm or toasted pita bread.
  6. Hummus can stay refrigerated for 3 days or in the freezer for a month
  7. For spicy hummus you could add dried sliced red Kashmiri chilli
No Comments »

Khandvi

Khandvi Recipe

By avni Published: April 13, 2013

  • Yield: 20 pieces (4 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Mix the curd and water together and add slowly to the besan flour
  2. To avoid lumps churn it with the hand mixture
  3. Take a non stick pan, cook the mixture on medium or high flame for few minutes.
  4. Keep stirring all the time or else the mixture will start sticking to the pan
  5. So cook till the mixture leaves the pan.
  6. Take a small flat surface bowl and put the hot batter on it; let it cool for a minute and slowly try to roll it from one end. If it rolls off properly then the batter is cooked well and is all done.
  7. Now you have to act fast. Take a big flat surface thali or foil. Put two big spoon batter on it and spread it downwards with a flat spoon and make thin layer
  8. Besides it repeat the step again
  9. Let it cool down for few minutes and cut the flat thin layer into 11/2 or 2 inches strips
  10. Starting from one end on top roll the strips downwards; repeat the process for all strips
  11. Put tadka on it. For seasoning add oil in the non stick pan
  12. Let the rai simmer crack, add til, curry leaves, coconut in it
  13. Pour the tadka spoon by spoon on top the the rolled Khandvi
  14. Garnish it with chopped coriander; you can serve it as a starter or it is a good appetizer before lunch

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 »

Bread Bhurji

Bread Bhurji Recipe

By avni Published: February 26, 2013

  • Yield: 4 plates (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. In a bowl, mix the curds, turmeric powder and salt with 2 tablespoons of water and mix well.
  2. Add the cubes of bread and mix well till the bread is coated with the curd mixture.
  3. Heat the oil, add cumin seeds. Once crackled add green chilli paste and curry leaves and saute for few minutes
  4. Add the bread mixture and saute on low heat for few minutes till it turns light brown
  5. Add Coriander to it and serve hot
No Comments »