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Jain Recipes, Jain Food, Jain Dishes

Jain recipes. Jain food recipes.  Jain customs require them to follow strict rules regarding what and when they eat. In general, ingredients like onion, garlic, potatoes and other root vegetables are totally avoided by Jains. This often makes people think that their cuisine is uninteresting, which is not so. Most dishes, ranging from traditional to modern, can be prepared tastily without using these ingredients. You just need to know the proper substitutes and intelligent methods of preparing the dishes.

This section opens up a world of Jain-friendly recipes ranging from all-time favourites like Paneer Tikka Masala and Jain Pav Bhaji to must-try treats like Quick Paneer Subzi and Sev Tameta. Lose yourself in the tongue-tickling treats that this section holds in store for you. Dry snacks like khakhra and papad poha can be made in bulk and store in an air-tight container. A cup of masala chai with a scrumptious snack is surely a match made in heaven!

Jain Soups

A jain soup can be anything from an appetizer to snack or even a full meal. When it comes to the job of appetizing, nothing performs better than soups. They are generous with the spices and can be made using any ingredients from vegetables to dal or a combination of both. They leave a really warm taste on your palate and are extremely comforting. Here are some lovely Jain-friendly soups like the Cream of Tomato soup, Moong Soup and Cucumber and Lettuce Soup that will tantalize your taste buds!

Jain Main Course

The main course is generally a flatbread (roti, paratha, puri) along with subzi, a bowl of dal/kadhi and rice. Along with that a side of Jain Pickles / Chutneys / Raita / Salad perk up the meal and leave you with exciting, contrasting flavors. Snacks come in handy and make a party snazzy, help beat hunger strikes and are easy to prepare. Jain Naashtas like capsicum rings, corn pakodas, Rice and Cheese Balls are some tongue-tickling delights you can munch on.

Jain Rotis, Jain Sabzi

Our section of Jain Roti and Jain Subzi gives you a wide choice of rotis and parathas, subzis so you can make a different combination each day. Have a go at delectable options like the Cabbage and Paneer Parathas, Green Pea Parathas, Kela Methi Nu Shaak, Sev Tameta.

Jain Rice recipes

Complete your meal with this delectable Baked Layered Coconut Rice with Curry which has a soothing flavour and pleasantly spicy aroma or Ges, an authentic Jain preparation of curd and rice topped with methia no masala. Also, khichdi made with a myriad of ingredients is a comforting dinner option. One dish meals made with rice are wholesome and satisfying, try our Jain Rice recipes to explore more options that can be enjoyed with Jain Dals Kadhi.

Jain street foods

Popular street foods of Mumbai can be easily made into Jain versions like the Jain Vada Pav, Jain Pav Bhaji where the potato is substituted with raw banana and are just as awesome as the original, and you will not find anything amiss! Not just Indian, international recipes too can be made Jain friendly. Try your hands on Baked Rajma and Macaroni with Cottage Cheese Balls, Vegetable Fried Rice, American Chopsuey, Cheesy Pepper Rice.

Happy Cooking!

Enjoy our Jain recipes. Jain food recipes and other Jain Recipe articles below. 

Jain Dal, Jain Kadhi (28 recipes)
Jain International (108 recipes)
Jain Naashta (120 recipes)
Jain Paryushan (36 recipes)
Jain Pickles / Chutneys / Raita / Salad (31 recipes)
Jain Rice (22 recipes)
Jain Rotis (35 recipes)
Jain Soups (44 recipes)
Jain Subzi / Gravies (74 recipes)


Jain Naashta

Jain Naashta, Jain Snack Recipes

Jain snack recipes. Jain Naashta. Life without snacks would be real boring. They make a party snazzy, help beat sudden hunger strikes and always make tea-time more interesting. Working within the rules of Jainism, it is possible to make scrumptious snacks too. From simple Indian recipes like Chana Dal Seekh to more international recipes like Capsicum Rings, there are plenty recipes to choose from.

Perfect Chana Dal Seekh Kebab, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavored with mint, green chillies and spice powders, can be served as a starter or as an accompaniment to tea while these Capsicum Rings are made by deep-frying capsicum rings coated with a plain flour batter that is aptly perked up with black pepper.

Jain Street Food Snacks

Many street food recipes are laden with onions, potatoes and garlic but there are many that can be had by Jains. By a simple substitution of potatoes with raw bananas, you can make impressive Jain recipes and you won't even realize the absence of potatoes!

  • Jain Vada Pav – Probably the most famous jain street food, this recioe is made without any ginger and potatoes but instead uses raw bananas that are boiled. The taste is so good, that you wont even realize this recipe is jain.

  • Khandvi – This Gujarati street food is loved by all. Thin rolls made with a besan and curd batter, tempered with mustard seeds and topped with coconut are the perfect snack or breakfast!

  • Mini Cheese Uttapa - A simple topping of cheese and green chillies transforms uttapa into a delicious treat!

Jain Jar Snacks

No Indian can live without his own stash of dry snacks, whether it is kachoris or shakarpara. These next few jain snack recipes are very mouth-watering and will tempt jains and non-jains alike!

  • Baked Chaklis – These simple chaklis are the much healthier version of their deep-fried variant and are made with ingredients that are easily available in every Indian household like rice flour, sesame seeds and curd.

  • Papad Poha - Papad Poha is a unique combination of roasted poha and crushed papad seasoned simply but effectively with a dash of salt and sugar.

  • Masala Khakhra – Prepared with whole wheat flour and seasoned with different spices, this is best had with a steaming hot cup of masala chai

Unique Jain Snacks

It is not necessary that Jain food has to particularly be Indian food. There are many unique international snacks that can be perfectly included in a Jain person's diet. Some of these are

  • Corn Croquettes – these golden beauties are made with leftover rice, corn, butter and breadcrumbs that give them a crispy texture.

  • Tomato Cheese Toast – this is a mouth-watering starter made with bread, tomato and cheese! You will enjoy the perfect blend of tangy and herby flavors, and the complementary textures of the toast and the toppings too

Happy Cooking!

Enjoy our Jain snack recipes. Jain Naashta and other Jain Recipe articles from Jain Subzis to Jain International Recipes.

Jain (460 recipes)
Jain Dal, Jain Kadhi (28 recipes)
Jain International (108 recipes)
Jain Paryushan (36 recipes)
Jain Pickles / Chutneys / Raita / Salad (31 recipes)
Jain Rice (22 recipes)
Jain Rotis (35 recipes)
Jain Soups (44 recipes)
Jain Subzi / Gravies (74 recipes)

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Jain Rotis, Jain Parathas

Jain Roti Recipes, Jain Paratha Recipes

Jain Roti Recipes, Jain Paratha Recipes. At least one Indian bread is served with most meals, be it Rotis, Parathas, Bhakri or others. It is essential in every Indian home and is made in many forms! Some people even like to take these in the dabba to eat at work or in school. Ideally, People who follow Jainism do not consume any root vegetables and many green leafy vegetables in the monsoons. Many Jains do not follow this rule exactly as they eat all vegetables except onions, potatoes and garlic but we have still mentioned a few examples of ingredients that Jains avoid. This list is not exhaustive but is indicative.  

Items avoided by Jains

  1. 1. onions

  2. 2. garlic

  3. 3. Green ginger and Turmeric

  4. 4. Yams

  5. 5. Carrots

  6. 6. Bambo Karela

  7. 7. Radish

  8. 8. Funghi (mushrooms)

  9. 9. Tubular vegetables like potatoes, sweet potatoes

  10. 10. Green Leafy Vegetables like coriander, spinach, methi, cabbage, cauliflower greens and suva bhaji are avoided during the monsoon season.

  11. 11. Cauliflower

  12. 12. Many seeded vegetables like eggplant

  13. 13. Pods of many trees including banyan tree, pipal tree etc

  14. 14. Yeast

  15. 15. Alcohol

Jain Roti Recipes

Jain roti recipes. This section gives you a wide choice of such rotis and parathas that even Jains can eat so that they can make a different dish each day. The most basic and most common out of this is the phulka roti or as Gujaratis call it, Rotli. This is had on a daily basis with different subzis like Bhindi or gobi.  Another type of roti is Thepla which is made by adding different masalas to the whole wheat dough and is cooked in oil to make it very soft. A very popular variant of thepla is Methi Thepla.

Usually rotis are made in oil or ghee, but sometimes you can use everyone's favorite, butter, and make Makhani Rotis to eat alongside different subzis. Not only does it taste amazing, but the texture turns out great as well.

Another type of basic roti is the Padvali Roti. This is a pair of really thin chapatis that are usually served with aamras during the summers. The thin rotis are gotten by sticking two small dough balls and rolling them out together to get 2 thin layers.  You can even try adding coriander to the dough to make these beautiful Coriander rotis.

Jain Paratha Recipes

Jain paratha recipes. Parathas are thicker than rotis and are often made with whole wheat dough as well. Usually filled with a stuffing of different vegetables, you can make many Jain variations of it as well. Cabbage and paneer parathas is quite an easy and wonderful dish to make. The succulent paneer with cabbage is a unique way to incorporate protein in your diet along with a wonderful taste. It is jazzed up with coriander and green chillies and tastes best served hot with homemade butter.

Another mouth-watering paratha is the Masala Paratha. Here, instead of adding the masalas to the dough, the masala is stuffed inside the dough. Not only that, the masala is a not usual,  but a unique mix of cumin seeds, hing, cardamom, cloves, cinnamon and chillies. You can also have a go at delectable options like the Green Pea Parathas and Pudina Parathas.

Unique Jain paratha and Jain puri preparations

Puran poli, a sweet jaggery and toor dal stuffed paratha, even though is quite common to Gujaratis, it is very unique to everyone else. The dal and jaggery are cooked down to get a beautiful paste that is then stuffed in whole wheat dough, rolled out and cooked in oodles of ghee!

On the savory side we have the Stuffed Shahi Puri. Stuffed with a classic combination of paneer, chillies and coriander, this deep fried delicacy is a treat on its own.

Enjoy our Jain Roti Recipes, Jain Paratha Recipes and other Jain Recipe articles below.

Jain (460 recipes)
Jain Dal, Jain Kadhi (28 recipes)
Jain International (108 recipes)
Jain Naashta (120 recipes)
Jain Paryushan (36 recipes)
Jain Pickles / Chutneys / Raita / Salad (31 recipes)
Jain Rice (22 recipes)
Jain Soups (44 recipes)
Jain Subzi / Gravies (74 recipes)

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Jain Sabzi / sabji without onion and garlic

Jain Sabzi Recipes, Jain Gravy Recipes

Jain Sabzi Recipes, Jain Gravy Recipes, Subzis and gravies are an everyday affair for Indians. There is an ample variety in that department but it is harder for Jains as they do not eat some vegetables. People who follow Jainism do not consume any root vegetables and many green leafy vegetables too. Many Jains do not follow this rule exactly as they eat all vegetables except onions, potatoes and garlic but we have still mentioned a few examples of ingredients that Jains avoid. This list is not exhaustive but is indicative.  

List of foods that are not consumed by Jains

    1. onions

  1. 2. garlic

  2. 3. Green ginger and Turmeric

  3. 4. Yams

  4. 5. Carrots

  5. 6. Bambo Karela

  6. 7. Radish

  7. 8. Funghi (mushrooms)

  8. 9. Tubular vegetables like potatoes, sweet potatoes

  9. 10. Green Leafy Vegetables like coriander, spinach, methi, cabbage, cauliflower greens and suva bhaji are avoided during the monsoon season.

  10. 11. Cauliflower

  11. 12. Many seeded vegetables like eggplant

  12. 13. Pods of many trees including banyan tree, pipal tree etc

  13. 14. Yeast

  14. 15. Alcohol

Jainism is based on the concept of "Ahimsa" which means non-violence. All the food consumed by a Jain is meant to cause least disruption and hurt to other organisms and "jivas" in the world, both visible and microscopic. For example – the reason for avoiding any vegetable that grows underground is that to procure such a vegetable, an entire plant has to be uprooted which causes unnecessary death of such a plant which is against the principles of Jainism and ahimsa.

Many seeded vegetables like eggplant (baingan) are avoided as they are considered to be the carriers of new life, owing to the fact that they have many seeds. Even though not all Jains shun eggplant, this is the general thought process behind eliminating such ingredients. Similarly, green leafy vegetables are also avoided during "chaturmaas" ie a holy observance period coinciding with the monsoon season, as the chances of mistakenly eating micro-organisms increases.

Jainism believes in the concept of live and let live. It is all for protection of all types of organisms and promotion of sattvik lifestyle. Another reason is that all the foods we consume reflect on our behavior. Certain other things that are avoided by Jains observing a strict diet is the mixing of raw milk and pulses or eating leftover food the next day. All these rules have the same reasoning of non-violence and balanced lifestyle behind it. Even though these rules exist, not many adhere to it strictly as they only avoid onion, potato and garlic. Strict observance is not forced, but is encouraged.

Even though it might seem like jains do not have many options, but in fact they have many options too!  Just the simple mix of vegetables with humble spices and tadkas, make for delicious subzis. Not a day passes in the Indian kitchen without preparing at least one subzi or gravy to accompany rice or rotis, so here I am going to mention a few of our favorite jain subzis and gravies.

Quick Jain Subzis

Quick Paneer Subzi - Delicious Jain-style vegetable that is uses basic ingredients like paneer, tomato, capsicums and spices like coriander and cumin. Because the subzi is so simple, it brings out the flavors of all the ingredients.

  • Chawli Bean subzi – This unique Chawli Bean Subzi is sure to please your palate with its exciting sweet, sour and spicy flavor. Since it does not utilize any root vegetables, it can be had by jains.

  • Kele ki subzi – Even though jains use a lot of raw bananas in their recipes, they also make subzis with ripe bananas and a simple tadka.

    • Unique Jain Subzis

    Dishes can be prepared using a lot of tomatoes, apt spice powders and raw bananas instead of potatoes. A few recipes can even be made with unique ingredients like gathias, rotis and hara chana. Many Gujaratis even like interesting combinations! Kela Methi Nu Shaak recipe, with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, brings out the best in both the ingredients. 

    Ganthia Nu Shaak – This unique subzi is easily made when you are out of the basic vegetables at home. The slightly tangy flavor from the curd compliments the saltiness of the gathias.

  • Rotli nu shaak – It is common to have roti with subzi, but have you ever thought of making subzi out of rotis? This is not only a very different way to eat it, but is also really simple to make.

  • Peru ki subzi – Just how you can add vegetables, you can also add fruits to subzis. Guava cubes are flavored with chilli powder, turmeric, mustard seeds and other spices to bring it together.

    • Rasawali Jain Subzis (Jain Subzis with Gravy)

    Gujarati subzis do not usually have a thick gravy but some do have a thin gravy. Some of these delicious recipes are

    Sev Tameta – This is an easy to make, sweet and tangy subzi that is very famous in the kathiawaad region. It hardly requires 5 to 6 ingredients and turns out absolutely delicious.

  • Gavarfali ki subzi -  this preparation of cluster beans and curd is an absolute winner. Once you try it, this fibre and folic acid rich subzi will become a frequently repeated menu item.

    • Enjoy our Jain Sabzi Recipes, Jain Gravy Recipes and other Jain Recipe articles below. 
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    Jain Dal, Jain Kadhi (28 recipes)
    Jain International (108 recipes)
    Jain Naashta (120 recipes)
    Jain Paryushan (36 recipes)
    Jain Pickles / Chutneys / Raita / Salad (31 recipes)
    Jain Rice (22 recipes)
    Jain Rotis (35 recipes)
    Jain Soups (44 recipes)

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    Jain Paryushan

    Jain Paryushan Recipes

    Jain Paryushan Recipes. Paryushan is an annual holy fasting period for Jains that typically lasts for about 8 to 10 days. This is the most important festivals for Jains and is that time of the year when the rules of Jainism are observed more strictly. Paryushan is to celebrate 5 main rules of Jainism – Ahimsa (non-violence), Satya (truthful), Asteya (non-stealing), Brahmacharya and Aparigrah. They strictly follow their religious and cultural vows which is also reflected in their food choices.

    People who follow Jainism do not consume any root vegetables and many green leafy vegetables too. Many Jains do not follow this rule exactly as they eat all vegetables except onions, potatoes and garlic but we have still mentioned a few examples of ingredients that Jains avoid. During Paryushan parva especially, Jains avoid mostly all these ingredients.   

    List of foods that are not consumed by Jains

    1. 1. Onions

    2. 2. Garlic

    3. 3. Green ginger and Turmeric

    4. 4. Yams

    5. 5. Carrots

    6. 6. Bambo Karela

    7. 7. Radish

    8. 8. Funghi (mushrooms)

    9. 9. Tubular vegetables like potatoes, sweet potatoes

    10. 10. Green Leafy Vegetables like coriander, spinach, methi, cabbage, cauliflower greens and suva bhaji are avoided during the monsoon season.

    11. 11. Cauliflower

    12. 12.Many seeded vegetables like eggplant

    13. 13. Pods of many trees including banyan tree, pipal tree etc

    14. 14. Yeast

    15. 15. Alcohol

    16. 16. Mixing of pulses (kathor) with raw milk/yogurt is not permissible.

    17. 17. Honey

    Jainism is based on the concept of "Ahimsa" which means non-violence. All the food consumed by a Jain is meant to cause least disruption and hurt to other organisms and "jivas" in the world, both visible and microscopic. For example – the reason for avoiding any vegetable that grows underground is that to procure such a vegetable, an entire plant has to be uprooted which causes unnecessary death of such a plant which is against the principles of Jainism and ahimsa.

    Jain Breakfast and Snacks Recipes for Paryushan

    It is encouraged to consume grains, pulses, dairy and vegetables that cause least harm to plants and microorganisms. Starting with breakfast, you can have simple things like Corn Upma, Jowar Upma or Whole Wheat Khakhra. Made with basic, simple ingredients, that cause no hard to other living beings, these breakfast items are perfect! Khakhra is not only delicious, but is easily stored for long periods of time and is usually enjoyed with Gujarati style sukha moong. For snacks, Jains can make Sweet Banana Uttapam or Mag ni Dal na Dhokla, both of which are absolutely delicious!

    Jain Main Course Recipes for Paryushan

    Bajra Khichdi is a household favorite during Paryushan. This delicious item is not only healthy but is also very easily made once the bajra is soaked. As no grain is forbidden during Paryushan, you can eat any number of rice dishes you like. For curries, Jains use dry ingredients like papad, sev or ganthia in subzis. You can make papad methi nu shaak or even Sev tomato to eat with rotis or rice. A great accompaniment with lunch is tomato soup that can be enjoyed by all Jains.

    As jains do not eat root vegetables, they prefer to use raw bananas in their food as they give a very similar texture to potatoes. Kacche Kele ki Subzi is one such preparation that is relished with rotis. If you do not want to want plain rotis, you can even opt for puranpolis

    Jain Sweet Recipes for Paryushan

    Sweets like Badam ka sheera are used for breaking the fast of a Jain. This tradition called Parna also includes things like Moong water and Gud water which is then fed to the person who was fasting. Lapsi, this fabulously tasty Gujarati sweet features the goodness of broken wheat and the tantalizing aroma of cardamom. It is a hot favorite across the world but is mainly eaten during paryushan.

    A few practices observed by Jains during paryushan are –

    1. 1. Many seeded vegetables like eggplant (baingan) are avoided as they are considered to be the carriers of new life, owing to the fact that they have many seeds.

    2. 2. Similarly, green leafy vegetables are also avoided during "chaturmaas" ie a holy observance period coinciding with the monsoon season, as the chances of mistakenly eating micro-organisms increases.

    3. 3. Due to the increase in microorganisms in food the next day, leftover food is also not permitted.

    4. 4. Any food that requires overnight fermenting is avoided as well.

    5. 5. No food and water is consumed after sunset till sunrise.

    We hope you like these Jain Paryushan Recipes. Enjoy our other Jain articles as well.

    Jain (460 recipes)
    Jain Dal, Jain Kadhi (28 recipes)
    Jain International (108 recipes)
    Jain Naashta (120 recipes)
    Jain Pickles / Chutneys / Raita / Salad (31 recipes)
    Jain Rice (22 recipes)
    Jain Rotis (35 recipes)
    Jain Soups (44 recipes)
    Jain Subzi / Gravies (74 recipes)

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    An all time favourite! The delicate flavour of corn makes this soup a favourite of many people. The vegetable soup variation adds a lot more nutrients. Enjoy this soup plain or spiked with chillies in vinegar.

    moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi | with 8 amazing images. yellow moong dal and rice cooked together with peppercorns and flavoured with ghee, moong dal khichdi is a light and healthy meal despite the rich texture that the ghee and dal impart to it. moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! Some important points i would like to share with you on moong dal khichdi recipe.1. Take a pressure cooker and add the dal to it. We have used moong dal, but many people use a combination of toor dal, green moong dal or masoor dal. 2.To increase the nutritive value, you can add a myriad of vegetables like peas, carrots, beans, onions to the khichdi. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the yellow moong dal khichdi don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. In many Gujarati houses, Friday is Gujarati moong dal khichdi day. Enjoy moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi with detailed step by step photos and video.

    Gujarati plain thepla | thepla recipe | healthy sada thepla | with 19 amazing images. Gujaratis love plain thepla just as much as a fat kid loves chocolate. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! When you anticipate a busy fortnight, you can make a large batch of plain theplas and keep them in stock and relish with curds and chunda or bateta chips nu shaak. Sometimes whole jeera or til can be added to enhance the flavour of healthy sada thepla. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu. With just handful of ingredients that are easily available in our kitchen shelves, this plain thepla is so tasty because of the perfectly flavored dough. This is the most basic thepla recipe made with minimum and basic ingredients. Preparing this sada thepla doesn't take much time and you can add thepla to your menu when you are bored of having the regular roti or chapati as Gujarati plain thepla can be had with any Indian sabzi. To make plain thepla, take whole wheat flour in a bowl, add oil and curd to it which helps in making the softer. Further, add some spices, turmeric powder for some color and red chilli powder for a hint of spice. Lastly we have added sesame seeds to add a flavor to the thepla you can also skip this step. Mix all the ingredients well and knead into a soft dough. At later stage, add few more drops of oil and knead it properly, cover and keep aside for 10 mins. Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame. To increase the shelf life of the plain thepla, use lots of oil while cooking; so that they will remain longer. Serve the hot with chunda or sweet mango pickle. Also, the addition of curd in the dough is skipped while making thepla for travelling. Cool them completely and store them in an air-tight container or cover with an aluminum foil. Be generous with the oil while cooking, or you might end up with dry and hard theplas. See why we find sada thepla healthy? Made mainly from Whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. We have a collection of top 10 Thepla Recipes which include Methi Thepla, there is also Methi na Thepla recipe for travellers which are rolled theplas having a shelf life of 7 days, Karela Theplas for diabetic, healthy Doodhi Theplas . Included are some thepla wraps like Thepla Paneer Wrap and Methi Thepla Wrap made from fresh fenugreek leaves that can be eaten as snacks. Enjoy Gujarati plain thepla | thepla recipe | healthy sada thepla | with detailed step by step photos and video below.

    Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images. Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala. Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way. Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle! To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot. Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful. Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy. Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below.

    moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images. moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly. moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve moong dal kachori along with Green Chutney and sweet tamarind chutney. Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.

    baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli | with amazing 20 images. Baked chakli is quick and easy to make. We have made chakli healthier by baking it rather than frying it. This simple and delicious low fat chakli is a real treat for weight watchers. Chakli, the popular indian snack, is usually deep-fried and contains loads of calories. Here's how to make baked rice flour chakli with 1 tsp of oil to near perfection by baking them in an oven. Munch them at anytime of the day when hunger strikes. Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. Chakli or Murukku is a famous savoury snack which you can either prepare by deep-frying or baking. You can use an assortment of flour and perk it up with ingredients like vegetable puree, sesame seeds, ajwain etc. Looking for a perfect savoury or jar snack to make for your guests or family members to munch on ? Instant homemade baked chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. The method to make baked chakli might look complex but actually it is not. The ingredients used to make the baked chakli would be easily available in any well maintained Indian household. To make baked chalkli, combine rice flour, low-fat curd, sesame seeds, red chilli powder, asafoetida, oil and salt and knead into a semi soft dough. Further, grease the chakli mould and put the mixture into a chakli press and press out round swirls of the dough onto a greased baking tray, working closely from the centre to the outside to the swirls. Bake these chaklis in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes, turning all the chaklis once after 20 minutes. Cool and store in an air-tight container. Adding 1 tbsp of oil instead of 1 tsp in this baked rice flour chakli reduces the cooking to 25 minutes and also makes the chakli a little softer. You can also serve baked chalkli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it as my kids not only love this chakli but also they take baked chalklis for their tiffin snack. Enjoy baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli | detailed step by step recipe and video below.

    All-time favourite Vegetable Fried Rice in a Jain-friendly version, made without onions, garlic and other no-no ingredients. You will find that this delicacy retains its authentic flavour and texture despite the absence of these ingredients, which you might have thought to be indispensable in the preparation of Vegetable Fried Rice. The use of typically Oriental veggies like cabbage, capsicum and baby corn, along with tongue-tickling sauces, gives this main-course rice dish a fantastic flavour and aroma, which you will thoroughly enjoy. It is also important to stick to the cooking times mentioned in the recipe because if you under-cook the veggies, they will have a raw smell, whereas if you over-cook them, you will miss the crunch that is so typical of Chinese foods.

    Dahi bhalla or dahi vada? by whatever name you call it, this dish is as popular in the north as in the west. In the north of india, it is served without the khajur imli ki chutney while in the western parts of india, this dish has the added sweet and sour flavours od khajur ki chutney and is called dahi vada.
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