Jain Food Recipes

Stuff Capcicum In Hot Sauce

Stuff Capcicum In Hot Sauce Recipe

By avni Published: February 7, 2013

  • Yield: 6 pieces (6 Servings)
  • Prep: 20 mins
  • Cook: 30-40 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Add oil in the kadai and heat it on medium flame
  2. Add Tej patta and all the ingredients for sauce. Heat it for 2 mins ad keep it aside
  3. Mix all the ingredients together for stuffing and suff them in the capcicum and deep fry them
  4. Pour the hot sauce on the capcicum
  5. Bake it in the oven for 180 degree C for 20-25 mins
  6. Serve hot with chapatti
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Stuff Mini Spinach Roll

Stuff Mini Spinach Roll Recipe

By avni Published: February 7, 2013

  • Yield: 12 pieces (4 Servings)
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Mix all the ingredients (paneer, boiled vegetables, all spices, kothmir and salt)
  2. Spread it on spinach leaves
  3. Prepare rolls of the spinach leaves
  4. Dip the rolls in maida batter
  5. Roll them on the bread crums
  6. Deep fry it
  7. Serve them hot
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Hot Fudge Pudding

Hot Fudge Pudding Recipe

By avni Published: October 1, 2012

  • Yield: 12 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Sieve the flour, baking powder, cocoa and salt in a bowl
  2. Add the sugar, milk and melted butter
  3. Add the walnuts and vanilla essence
  4. Grease a (9"x9") sq. tin and spread the mixture evenly in the tin
  5. Sprinkle the brown sugar and cocoa over the mixture
  6. When you want to bake, pour 2 teacups of boiling water over the mixture and bake in a hot oven at 400 degree Fahernite for 20 min.
  7. During baking the cake mixture rises on top and chocolate sauce settles at the bottom.
  8. Cut into squares and spoon a little chocolate sauce on top
  9. Serve warm with vanilla ice-cram
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Dates and Walnut Cake

Dates and Walnut Cake Recipe

By avni Published: October 1, 2012

  • Yield: 20 pieces (10 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Soak the dates in warm water for 30 minutes
  2. Make a fine paste of the dates in the mixture using minimum water
  3. Sift the all purpose flour, baking soda and baking powder, make sure there are no lumps in it
  4. Melt the butter and mix all the ingredients well
  5. Grease the baking pan (9 to 11") and pour the batter in it
  6. Pre-heat the oven and bake the cake for 40 mintues
  7. Take out the cake and allow it to cool down for 10 minutes
  8. Turn the cake upside down On the cooling rack
  9. Decorate it with any nuts and serve it hot or cold
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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
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Pani Puri Pani

Pani Puri Pani Recipe

By avni Published: July 3, 2012

  • Yield: 1 liter (5 Servings)
  • Prep: 1o min
  • Cook: 10 mins
  • Ready In: 11 mins

Ingredients

Instructions

  1. Soak the tamarind in warm Water for about half an hour and strain the pulp Through a sieve. Soak Jaggery for half an hour in another bowl.
  2. Add the tamarind pulp and Jaggery with the other ingredients except black salt and grind it in the mixture until fine paste using little water
  3. Add 1 litre of water and add black salt and salt as required
  4. Pour the Pani puri Pani in the serving vessel and keep it in the refrigerator for 3 hours
  5. Serve it chilled. First Make a hole in the middle of The puri , the add sprouts (moong) and ragda (white vatana) in it. Then n top add tamarind chutney and dip the puri in the chilled Pani.you can add boondi in the Pani puri's Pani itself.
  6. Eat it immediately to enjoy the crispy and tasty pani puri.
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Fruit Ice Cream

Fruit Ice Cream Recipe

By avni Published: July 2, 2012

  • Yield: 4 cups (8 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Summer is great time to have Icecream with your family

Ingredients

Instructions

  1. Take sugar, milk and Amul milk powder and churn it well with the boss or in mixture
  2. Add the fruit pulp and churn it again
  3. Add cream and churn it again
  4. You can add small pieces of fruits in it ( whichever futurist pulp you have selected)
  5. Pour it in the serving vessel (preferably tupperware) and keep it in the refrigerator for an hour
  6. Then keep it in the deep fridger for an hour
  7. Then keep it in the fridger on normal temperature (not too fast)
  8. Special instructions: For preparing rose syrup ice cream use 1/4 cup sugar and 3/4 cup rose syrup
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Kadhi

Gujarati Kadhi

By avni Published: June 19, 2012

  • Yield: 4 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

It is eaten mainly with Kichadi , rice or Bhakri .

Ingredients

Instructions

  1. Mix curd, besan, water and beat it well.
  2. Add ginger chilli paste, salt, sugar and curry leaves and keep it on slow heat.
  3. Keep stirring until it boils.
  4. Prepare the seasoning by heating the ghee and frying the Methi, mustard and cumin seeds until they turn brown and add red chilli and asafoetida/ hing.
  5. Add the seasoning to the Kadhi and boil for few minutes.
  6. Sprinkle coriander on top as garnish and serve hot with Kichadi/ rice/ Bhakri.
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