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           JAIN RECIPES

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Jain recipes  Jain

Jains the followers of the ancient Indian religion of Jainism are strictly vegetarians. Jainisim is governed with the idea of non-violence or ahimsa. This ideal has had a tremendous influence on India's cuisine, particularly the Jain cusine.


A typical Jain diet consists of grains like wheat, rice, lentils or pulses and beans, oil-seeds are recommended as they fall under the category of non-injurious food. They are yielded only when their plants get dried of their own after their age ends. Fruits and vegetables that become ripe on the plants or branches of trees or those that fall on their own after becoming ripe, are used for food.

Jains are strict vegetarians and many also avoid root vegetables as it is violent to plants. They also avoid any type of liquor and wine in their food. Other aspects of their food philosophy is that they regularly offer food to poor people, fast on certain days, do not waste any food, drink filtered water and eat after sunrise and before sunset.



  • 250 grams fried rice
  • Add 1- cup of brown sugar and 1/4-cup ghee.



  • Roast fried rice in a pan for 10 minutes.
  • In a frying pan take brown sugar and heat.
  • When it melts and bubbles comes out add ghee and stir for 5 minutes.
  • Add fried rice. Mix well.
  • Grease a thali. Pour the contents in the pot to a thick layer and press.
  • When cool cut into pieces.

COCONUT CHIKKI vegetarian-Dish


  • 400 grams dry grated coconut
  • 150 grams brown sugar
  • 150 grams sugar
  • 3 spoons ghee



  • Roast grated coconut in 1 tbsp. ghee.
  • In a frying pan take brown sugar and mix sugar.
  • Add a little water and boil the mixture.
  • When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard.
  • Mix coconut. Mix well and pour in a greased thali.
  • Cut into pieces and serve.

DATE CHIKKI vegetarian-Dish


  • 1/2 kilo dries date
  • 1 1/2 quart milk
  • 300 grams mava (ricotta cheese)
  • 3 cups sugar
  • 1-cup ghee, 100 grams dry
  • 50 grams pistachio, 100 grams almond
  • 5 tbsp. Pepper powder, 10 grams cardamom
  • 10 grams mace, 5 cloves
  • 1 nutmeg



  • Take dry dates, remove the seeds and make into powder, shift the date’s powder.
  • Make almond, pistachio, cardamom, mace, cloves and nutmeg into powder.
  • In frying pan take milk and mix dry dates powder.
  • Boil the mixture on a low heat, till it thickens.
  • Then add grated mava (ricota cheese) and ghee and roast till brown in color.
  • In another pot take sugar and add water till it sinks.
  • Boil the syrup to 2 tars.
  • Add the date and mava (ricotta cheese) and mix.
  • Add dry- fruit powder, dry powder and mix well. Pour in a greased thali, press it and add ghee over it.
  • When cool cut into pieces and serve.

SHAHI UPMA vegetarian-Dish


  • 2 cup cream of wheat
  • 2-cup buttermilk
  • 1-1/2-cup coconut milk
  • 2 small green banana
  • 6 green chilies, chopped
  • 2 tbsp. Urad dal, Curry leaf
  • 2tsp. Sugar,
  • 10-12 almond
  • 3 tbsp. Ghee
  • 4 tbsp. Oil
  • 1/2-tsp. Asafetida
  • Salt



  • Shift cream of wheat. Roast cream of wheat in 1 tsp.
  • Ghee for 5 minutes.
  • Heat ghee and oil in a pot.
  • Add urad dal and roast till brown.
  • Add chopped green chilies and roast for 1 minutes, then add curry leaf, asafetida. Sauté chopped for 5 minutes.
  • Add buttermilk, salt and sugar and boil.After it boils add coconut milk and boil.
  • Add almond pieces. Mix slowly by continuous stirring cream of wheat.
  • When it thickens, add ghee, stir for 5 minutes.
  • Serve warm with coconut chutney or tea or coffee.

BESAN PARATHAvegetarian-Dish


  • 1 recipe paratha dough (refer introduction 1/2 cup Besan (Basen (gram flour))
  • 1 1/2 tsp. red chilli powder
  • 1/2 tsp. Haldi powder (Haldi powder)
  • 3-4 pinches asafetida
  • 1/2 tsp. cumin seeds
  • 1 tbsp. Dhaniya finely chopped (towel dried)
  • oil or ghee to shallow fry

For Filling:

  • Mix the Besan (Basen (gram flour))
  • chilli powder
  • Haldi powder (Haldi powder)
  • asafoetida, cumin seeds, corriander




  • Take a lump of dough as per introduction
  • Roll spread oil on the chapatti.
  • Sprinkle some filling over it.
  • Tightly roll into a swiss roll.
  • Form an overlapping spiral.
  • Press and re roll to full size.
  • Shallow fry and serve hot with curds and pickle.



  • 1/4 kilo coarse grams flour (besan like rava)
  • 50 grams ricotta cheese 1-tbsp. milk
  • 1/4 kilo sugar 1/4 kilo ghee
  • 1-tsp. Saffron
  • 1-tsp. cardamom and nutmeg powder
  • 1-tbsp. almonds-pistachio chopped.




  • Take flour in a bowl.
  • Add warm ghee and warm milk.
  • Press the flour and leave for 15 minutes.
  • Shift and roast in the saucepan until light brown on low heat.
  • Dissolve sugar in a little water and boil to make the syrup.
  • Add roasted flour, cardamom and nutmeg powder to the syrup.
  • Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate
  • Decorate with chopped almonds and pistachio.
  • When cool cut into pieces.



  • 2 1/2 liter (½ gallon) milk
  • 200 grams ricotta cheese
  • 150 grams wheat grain
  • 500 grams sugar
  • 50 grams almonds
  • 10 grams cardamom powder
  • 1-tsp. saffron
  • 100 grams ghee
  • 1 small nutmeg
  • alum powder




  • Soak the wheat in the water overnight.
  • Tie in a cloth and put some weight.
  • 24 hours after roots come out from the wheat.
  • Dry them and grind like gruel. (Kansar)
  • Mix wheat gruel in cold milk and cook on a low heat.
  • Stir until the gruel comes up.
  • Add a pinch of alum powder.
  • Cook until all the water dries. Add saffron and sugar.
  • When it thickens and stops sticking to the side of the pot, add cardamom and nutmeg powder.
  • Mix well. Grease a plate and spread the mixture.
  • Decorate with chopped almonds and.
  • Cool and cut into pieces

WALNUT BARFIvegetarian-Dish


  • 500 grams walnuts,
  • 200 grams sugar
  • 1/2-tsp. cardamom powder,
  • 150 grams ricotta
  • cheese, yellow color
  • 4-tsp. ghee




  • Grind walnuts in the mixer. Melt ghee in a frying pan.
  • Add ricotta cheese and roast. Mix crushed walnuts with ricotta cheese.
  • Boil the sugar and water to make the syrup.
  • Add the mixture and cook on a low heat.
  • Stir and add cardamom powder and color.
  • Grease a plate and spread the mixture evenly.
  • Walnut burfi is tasty.



  • 400 grams parched rice (pohaa),
  • 200 grams sugar
  • 1/2-tsp. cardamom powder
  • 5-6 almonds chopped
  • ½ spoon nutmeg
  • 4 tsp. ghee.




  • Clean and wash parched rice. Leave in the shift for 1/2 hour.
  • In a frying pan melt ghee and roast the parched rice for 10 minutes.
  • Add 6 cups water. When cook add sugar and stir.
  • Add cardamom powder, chopped almonds and nutmeg powder.
  • Mix 4 tsp. ghee. Stir until the ghee separates.
  • Grease a plate and spread the mixture evenly.
  • Cool and cut into pieces.

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