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JAIN RECIPES

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Jain recipes 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.

JainA 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.

CORN SOUPvegetarian-Dish

Ingredients

      
  • Corn- cobs
  • 1 tsp. Sugar,
  • 1 tsp. corn flour
  • 1-cup milk
  • Pepper powder
  • Salt
  • One tsp ghee
  • 1 tsp. Ajinomoto
  • 1 tsp. white vinegar
  • Note: 1 tin cream style corn and 4 cups water can be used instead of corn- cobs

CORN SOUP

Method

  • Grate corn and add water and boil in pressure cooker.
  • Remove and strain through a soup strainer (in tin corn, open the tin and add water and boil.).
  • Dissolve corn flour in boiling milk and add ghee to soup and boil for 10 minutes.
  • Add salt, pepper, ajinomoto and vinegar to taste.
  • Serve with chilly sauce, Soya sauce and green chilies (finely cut and add to the vinegar mixed with water).

OMATO SOUPvegetarian-Dish

Ingredients

      
  • ½-kilo tomatoes
  • pepper powder, Salt, water
  • 1 1/2-cup milk,
  • 1 tsp. corn flour,
  • 1 tsp. ghee,
  • 100 grams cream
TOMATO SOUP

Method

  • Cut tomatoes, and. Add 7 cups of water.
  • Pressure cook for 2 whistle and then for 5 minutes cook on a low heat.
  • Cool and strain through a fine shift.
  • Melt butter in a frying pan. Add soup to it.
  • Dissolve corn flour in boiling milk and add to the soup. Boil for 10 minutes.
  • Remove from the gas and add pepper and salt.
  • When serving, Churn the cream and add one tsp of cream in each bowl.

VEGETABLE GREEN SOUPvegetarian-Dish

Ingredients

  • 200-gram cabbage
  • 100 grams green peas
  • 200 grams bottle ground, pepper powder,
  • 1 tomato, salt
  • 3 tsp. Vermicelli
  • 2 tbsp. ghee
  • 3-cup milk
  • 2-tsp. corn flour
VEGETABLE GREEN SOUP

Method

  • Wash vegetables and chop.
  • Sauté vermicelli in a little ghee till brown.
  • Boil in pressure cooker, for 2 whistles.
  • Shift the soup through fine shift.
  • Mix corn flour in milk and add to the soup.
  • Boil the soup till it thickens
  • Decorate the soup with boiled peas, salt and pepper.

MIX VEGETABLE DALvegetarian-Dish

Ingredients

  • 50 grms each moongdal tuvar dal, urad dal, chana dal, chori,
  • 4 pieces cloves, cimmamon, bay leaf,
  • one small piece nutmeg,
  • 3 cardamom small and 3 cardamom large,
  • salt, red chili powder, turmeric powder, coriander seed powder to taste
  • four tomatoes cut into pieces.
MIX VEGETABLE DAL

Method

  • cook all mix dals in pressure cooker with 1 liter of water.
  • Heat oil in a pan add 4 pieces cloves, cinnamon, bay leaf, one small piece nutmeg, 3 cardamom small and 3 cardamom large, salt, red chili powder, turmeric powder, coriander seed powder to taste four tomatoes cut into pieces.
  • Stir for 5 minutes and add boiled dal heat it for 10 minutes and serve hot.

FRESH COCONUT CURRYvegetarian-Dish

Ingredients

  • 2 fresh coconuts
  • 1 spoon gram flour
  • 1 boiled banana skinned and cut into pieces
  • 100 grms boiled green peas
  • 100 grms boiled French beans cut into small pieces
  • one green, red or yellow capsicum cut into pieces,
  • oil, mustard seeds and cumin seeds, chili powder and salt to taste.
FRESH COCONUT CURRY

Method

  • Grind coconut with two cup of water to very thin paste.
  • Heat oil add mustard and cumin seeds.
  • When done add coconut milk and gram flour to it.
  • Stir for 5 to 10 minutes on low flame, add 3 glasses of water and boil for 5 minutes then add banana boiled, capsicum, French beans, red chili powder, turmeric powder, salt to taste.

GREEN GRAM DAL DHOKLAvegetarian-Dish

Ingredients

  • 3 cup green grams dal (skinned)
  • 4-5 green chilies, Salt, Ghee,
  • 3 tbsp. Cumin seeds,
  • 1-cup cilantro leaves
GREEN GRAM DAL DHOKLA

Method

  • Wash and soak green grams dal for 5-6 hours.
  • Wash and beat and remove the skin.
  • Remove the skin by beating the dal and removing water.
  • Add the squeezed dal and green chili and grind to paste.
  • Add salt and just churn and pour the batter in the greased thali.
  • To make sponge dhokla add half teaspoon of plain ENO salt. Mix well.
  • Sprinkle cilantro leaves.
  • In a pot boil water. Put the thali in the pot. Steam out dhokla.
  • After 10 minutes remove the thali. Cool and cut into pieces.
  • Heat ghee in a pan.
  • Add cumin seeds and pour this baghar on the dhokla and serve this dhokla warm with ghee or chutney.

INSTANT DHOKLAvegetarian-Dish

Ingredients

  • 2 cups cream of wheat
  • 2 cups milk
  • 2 cups fresh plain yogurt
  • 3 tbsp. -green chili paste
  • ¼-cup cilantro leaves
  • 1 tsp.soda, Salt
INSTANT DHOKLA

Method

  • Shift cream of wheat. Mix cream of wheat, milk and plain warmed yogurt to form a batter.
  • Leave the batter for 15 minutes.
  • Add salt, green chili paste, chopped cilantro leaves.
  • Beat the batter. Add soda with a little oil and 2 tbsp.
  • Warm water and beat the batter.
  • In a pot boil water. Grease a plate and pour the batter and leave in the pot.
  • Steam the dhokla for 20 minutes.
  • Remove and cut into pieces and serve with chutney.

CORN DHOKLAvegetarian-Dish

Ingredients

  • 1 1/2-cup rice
  • 150 grams corn cobs
  • 50 grams ghee
  • 1/4-cup grams dal flour
  • 1/2 tbsp. Lemon juice
  • 1-cup milk, 1-cup cilantro leaves
  • 1/4-cup coconut, grated
  • 1 tbsp. -green chili paste, Salt
  • 1 tbsp. Mustard seeds
  • 1/2 tbsp. Cumin seeds
CORN DHOKLA

Method

  • Shift grams dal flour and rice flour. grate corn.
  • Melt ghee in a pot. Add mustard seeds when they crackle put cumin seeds.
  • Add corn and sauté for 5 minutes. Pour milk. Keep for 5 minutes and remove.
  • Mix both the flours slowly stirring. Add salt, green chili paste and sugar.
  • Mix well and leave for 3-4 hours.
  • Mix eno salt in the mixture and stir for 5 minutes.
  • In a pot boil water put a ring. Grease plate and pour the corn mixture.
  • Steam for 15 minutes cut them into pieces and serve with chutney.

WHITE DHOKLAvegetarian-Dish

Ingredients

  • 3 cups rice
  • 1-cup urad dal,
  • Buttermilk,
  • 2 tbsp. -green chili paste, Salt
WHITE DHOKLA

Method

  • Wash rice and dry on the cloth.
  • When rice dries, mix urad dal. Grind in the grinder.
  • The flour should be a little granular (rava like)
  • Take a pot, heat for few minutes some buttermilk and mix salt and flour.
  • Stir continuously while adding the flour.
  • Cover the pot and leave for 6-8 hours.
  • Beat the flour and add green chili paste. Beat again.
  • In a pot boil water. Grease a plate and pour the batter.
  • Leave in the pot. Steam the dhokla for 5-7 minutes.
  • Cool and then cut and serve with chutney and tomato sauce.

GRILLED DHOKLAvegetarian-Dish

Ingredients

  • 3 cups rice,
  • 1-cup urad dal, Buttermilk,
  • 1/2-tsp. Baking Soda,
  • 2 tbsp. Oil,
  • 2 tbsp. - green chili paste, Salt

    For the sandwich:
  • Tomato slices, Cucumber slices
  • ½-cup coconut - cilantro chutney, Butter
GRILLED DHOKLA

Method

  • Wash rice and dry on the cloth.
  • When rice dries, mix urad dal. Grind in the grinder.
  • The flour should be a little granular (rava like).
  • Take a pot, heat the butter –milk and mix salt and flour.
  • Stir continuously while adding the flour.
  • Cover the pot and leave for 6-8 hours.
  • Beat the flour and add – green chili paste.
  • After adding soda and oil, beat again.
  • In a pot boil water. Grease a plate and pour the batter.
  • Leave in the pot. Steam the dhokla for 5-7 minutes.
  • Cool and then cut them into bread size pieces. Cool.
  • Apply butter on each dhokla slice, spread chutney and sauce.
  • Arrange, cucumber and tomato slices and cover with another piece of dhokla.
  • Prepare all sandwiches. Grill in a sandwich toaster.
  • Serve immediately with tomato sauce.

VEGETABLE BIRYANIvegetarian-Dish

Ingredients

  • 200 grms rice fried in ghee
  • 100 grms tuar dal
  • salt to taste, turmeric powder, red chili powder
  • one spoon Punjabi spice mixture and ghee,
  • 3 to 4 cloves, cinnamon,
  • 3 to 4bay leaf, 4 cardamom, cumin seeds,
  • almond pieces fried in ghee for garnishing.
VEGETABLE BIRYANI

Method

  • Heat oil into pan and add cloves, cinnamon, cumin seeds and bay leaf to it.
  • Add fried rice to dal and 500 ml water, add salt, red chilli powder, heat on low flame till rice and dal is done.
  • After done garnish with fried almonds.
  • Serve hot.

TOMATO SUBZIvegetarian-Dish

Ingredients

  • ¾ cup basmati rice
  • 2 tomatoes
  • ¼ cup cabbage
  • 8-10 French beans
  • ¼ cup peas, 2 cardamom
  • 2-tbsp. ghee, ½-tsp. cumin seeds,
  • 2 black cardamom, 2 cinnamon
  • 3-4 cloves, salt
TOMATO SUBZI

Method

  • Wash and soak the rice in the water for ½ hour.
  • Wash, peel and chop tomatoes.
  • Cut beans and cabbage in long pieces.
  • Melt ghee in a pot; add cumin seeds, green cardamom, cinnamon, cloves and large cardamom.
  • Once they crackle, add chopped tomatoes, peas, cabbage, beans and salt.
  • Drain out water from the soaked rice and add it to the boiling vegetables.
  • Cook until the rice is completely cooked. Lightly stir with spatula.
  • Serve warm with curry or plain yogurt.

CHINESE FRIED RICEvegetarian-Dish

Ingredients

  • 1 ½ cup Basmati rice
  • 100 grams bell peppers (cut in long strips)
  • 150 grams cabbage (finely chopped)
  • 50 grams French beans (finely chopped)
  • 6 tbsp. salad oil
  • ¼ tsp. aginomotto
  • ½ tbsp. chili sauce
  • 1-tbsp. white vinegar
  • 3 tbsp. Sugar
  • salt

CHINESE FRIED RICE

Method

  • Wash and soak rice in cold water.
  • After 2 hour boiled water, add salt and rice.
  • Cook the rice. Spread the rice in a plate.
  • Put all chopped vegetables in cold water for 2 hours.
  • In a pot, heat oil and add squeezed beans, and aginomotto.
  • Cover with a lid and cook for 10 minutes on a low heat.
  • Mix squeezed beans and bell pepper. Stir for 10 minutes. Add salt and mix.
  • Take 3 tbsp. oil in a frying pan. Heat the oil and add sugar.
  • Don’t stir the sugar. Heat until the oil turns brown.
  • Mix rice, vinegar, chili sauce, and Soya sauce.
  • Mix all vegetables, and spread chopped spring.
  • Serve with spring in an oval plate.
  • It can be served with curry, chutney or soy sauce.

RAJWADI KHICHADIvegetarian-Dish

Ingredients

  • 200 grms rice,
  • 100 grms tuar dal, salt to taste
  • turmeric powder, red chilli powder
  • one spoon Punjabi spice mixture and ghee
  • 3 to 4 cloves, cinnamon, 3 to 4bay leaf, 4 cardamom, cumin seeds, almond pieces fried in ghee for garnishing.
RAJWADI KHICHADI

Method

  • Heat oil into pan and add cloves, cinnamon, cumin seeds and bay leaf to it.
  • Add rice to dal and 500 ml water, add salt, red chilli powder, heat on low flame till rice and dal is done.
  • After done garnish with fried almonds.

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