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
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Jain Molaga Podi Powder (Dry Chutney Powder)

Jain Molaga Podi Powder (Dry Chutney Powder) Recipe

By avni Published: July 30, 2013

  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Ingredients

Instructions

  1. Roast the daals and allow it to cool down
  2. Roast dry roast Red Chilies, Coriander Seeds and Curry Leaves and keep it separate
  3. In the same vessel roast Coconut Powder and Asafoetida until the coconut changes color
  4. Grind all the ingredients together to fine powder (small coarse still visible)
  5. Allow it to cool
  6. Store the powder in the airtight container and keep it in the pantry or refrigerator
  7. Serve the chutney powder dry or add a little oil or ghee to make a dipping sauce.
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Jain Chitrana Rice

Jain Chitrana Rice Recipe

By avni Published: July 30, 2013

  • Yield: 4 bowls (4 Servings)
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Cook the rice (each grain of rice should be separate)
  2. Roast the peanuts and sesame seeds separately
  3. Crush them and keep them aside
  4. Heat the oil, add chana dal , mustard seeds. Roast them for a minute
  5. Add red chillies, curry leaves and asafoetida
  6. Then add rice, coconut, tamarind water, turmeric powder, molaga podi powder, crushed peanuts and sesame seeds powder, salt and cook for few minutes
  7. Serve it hot with curd or any curry
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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

Ingredients

Instructions

  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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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
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Dal Pinni

Dal Pinni Recipe

By avni Published: February 14, 2013

  • Yield: 4-6 cups (4-6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Roast all the paste ingredients in oil and when cooled blend everything to form a smooth paste
  2. Soak the dals for 2 hours. Pressure cook it with adding 3 cups of water, turmeric, tomatoes, salt and green chilli paste
  3. Heat the pan and add oil in it. Sauté cabbage and spinach for 5 mins
  4. Add the cooked dal, ginger powder, sugar, prepared paste and 1/2 cup water and boil it
  5. Cook for 10 mins, add lemon juice and serve it hot
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