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.
Pepper, red powder
Lamb, cut int large cubes
Grind together the spices.
- Soak saffron in yogurt.
- Heat ghee and fry the lump of hing
- Add meat and sear on all sides, frying until well browned.
- Pour in the yogurt and fry until liquid is absorbed.
- Add a glassful of water and the spices.
- Bring to a boil, reduce heat, and simmer, covered, until tender.
- Remove cover and cook until liquid is gone.
KASHMIRI GHOST BIRYANI
Garam masala powder
Cooked basmati rice
Saffron mixed with 1 tbsp milk
Chopped mint an corainder leaves
Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala.
- Add yogurts
and stir fry for a minute. Add meat to the masala. Cook meat till it is well browned and the yogurt is absorbed by the meat. Sprinkle in salt to taste.
- Add water so that mutton is immersed in the gravy. Cook till done. Keep aside.
- Divide the rice into two portions. Mix saffron with one portion of rice.
- Add half the meat to it.
- Add mint and coriander leaves.
- Cover with white rice and remaining meat.
- Shut the pot tightly. Cook on a low fire for a few minutes.
- Turn out upside down in a large serving dish.
DUM NADRU RECIPE
Lotus roots cut diagonally
Potatoes peeled and cubed
Ginger powder a pinch of asafetida
A bunch of hara cilantro leaves
Fry the lotus roots and potatoes till light brown and set aside.
- In the remaining oil, splutter
the asafetida, cloves, cumin seeds and add the lotus roots, potatoes and peas.
- Add a cup of salt water and the rest of the spices.
- Allow to simmer for fifteen minutes till soft.
- The vessel should be lifted and the vegetables tossed lightly from time to time.
- When done, garnish with hara coriander.
Green cardamom powder
Kahva tea or lipton green label tea
Boil the water with sugar, cinnamon and the green cardamom powder for 5-10 minutes till the color of the water is brown and the water emits a good fragrance.
- Add the tea leaves, remove from flame, cover with lid and let stand for 3-5 minutes till the tea brews.
- Pour into warmed cups and add ½ teaspoon powdered almonds in each cup.
- Serve immediately.
FISH RECIPE KASHMIRI STYLE
Firm flesh fish sliced and cleaned
Yogurt lightly whisked
Green chillies deseeded and slit
Chopped fresh corainder
Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes.
- In a bowl, whisk the yogurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color.
- Drain and place on absorbent paper.
Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly.
- Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yogurt gets a nice reddish-brown color. Add the coriander powder and mix well.
- Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
- Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander.
- Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
KASHMIRI PULAO RECIPE
Small bunches of mint leaves
Wash the rice and soak in water for 20 minutes.
- Boil water in a vessel, add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
- Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
- Now add the above boiled water to the rice, salt and cook until the rice is done.
- Soak the saffron in milk for 1 hour, and add this milk to the rice.
- Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice.
- Mix the rice well before serving and add chopped dry fruits, if desired.