Jain Food Recipes

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
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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 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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Ice-Cream Chocolate Cake

Ice-Cream Chocolate Cake Recipe

By avni Published: June 18, 2013

  • Yield: 12 to 14 pieces (12 Servings)
  • Prep: 50 mins
  • Cook: 30 mins
  • Ready In: 1 hr 20 mins

Ingredients

Instructions

  1. See Moist Chocolate Cake recipe for chocolate cake
  2. Cut the cake into 2 equal parts horizontally
  3. cook the cut strawberries by adding 2 tsp sugar in it (to remove the sourness)
  4. Add the strawberry pulp on the half cake, add broken nuts on it (i added walnuts) and then add little room temperature ice cream on it (mix the ice cream in a bowl and then add)
  5. And then put the half cut cake on top of it
  6. Prepare it in a thick foil (even the cake) and cover the whole cake with the foil
  7. Deep freeze it and remove the cake 2 mins before serving it
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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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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

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Moong Dal Khandvi

Moong Dal Khandvi Recipe

By avni Published: April 6, 2013

  • Yield: 16-20 pieces (4 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Drain the moong dal and grind until a fine paste is ready. You can add very little water if needed
  2. Whisk the curd with 1/2 cup of water and prepare buttermilk of it
  3. Add the buttermilk and all the ingredients to the moong dal paste
  4. On medium flame cook the mixture and keep stirring until it leaves the sides of the pan
  5. Spread the mixture on any flat surface eg. a thali and make a thin layer.
  6. Let it cool for few minutes and then cut long thick stripes of about 2" thick.
  7. Carefully roll up each strip
  8. Heat the oil for temporing; add mustard seeds, let them crackle, add sesame seeds and pour on top of the khandvis
  9. Garnish with coriander and serve the khandvis.
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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
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Corn Panki

Corn Panki Recipe

By avni Published: February 19, 2013

  • Yield: 10-15 pankis (5 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Ingredients

Instructions

  1. Grate the Corn and add all the ingredients, mix well and keep it aside
  2. Wash the banana leaves, cut them into square shapes and grease one side of it with oil
  3. Apply thin layer of the batter to the leaf and place the other greased leaf on it again
  4. Cook both sides of the leaf until light brown spots are visible
  5. Serve hot with green chutney
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Panki

Panki Recipe

By avni Published: February 19, 2013

  • Yield: 20 pankis (10 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Add dahi and 11/2 to 2 cups of water in the rice flour with baking powder. Keep it aside for couple of hours
  2. Wash the banana leaves, cut them into square shapes. Grease the banana leaves with oil on one side. Heat the tawa
  3. Add cumin powder, ginger chilli paste and salt to the batter and mix well
  4. Apply thin layer of the batter to one leaf and put the leaf on the hot tawa. Place the other greased leaf on top of it
  5. Cook both the leaves until light brown spots appear
  6. Serve it hot with green chutney
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