Uppit
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Granulated Wheat Recipes
Uppit is a fast food generally served in break fast or as a snack at afternoon. It is delicious item, which fills your belly instantly.
Ingredients:
Filtered Water 300 ML
Granulated Wheat Flour (Rava) 200 Grams
Onion 1 (Mediums Size)
Urad Daal 30 Grams
Green Chillis 2 (Medium Size)
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves
Preparation:
Cut the onion in small pieces.
Cut the green chilli in small pices.
Fry the granulated wheat flour in a frying pan in 1 tablespoon edible oil until it become reddish. Then remove the frying pan from the stove.
Put a deep pot on the stove and pour edible oil into it. Wait until the oil becomes hot.
Then put urad daal, cumin seeds, mustard and green chilli pieces into it.
After above items get cracked, put onion pieces into it and stir the mixture until the onion pieces become reddish and soft.
Now pour water into the pot and put salt in it.
Wait until the water starts to boil.
Now add the granulated wheat flour to the boiling water little by little and simultaneously stir the mixture.
The mixture will start to thicken. Let the water evaporate from the mixture
After the mixture becomes thick, cut off the fire.
Uppit is ready to eat. Spread coriander leaves on Uppit dish.
Caution:
When the mixture starts to thicken, some particles of it spatters outside, so be cautious as the hot particle may touch your body.
Showing posts with label indian vegetarian recipes. Show all posts
Showing posts with label indian vegetarian recipes. Show all posts
Wednesday
Banana Milk Mix
Banana Milk Mix
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes:
This is a sweet dish made from Banana
Ingredients:
Medium Size Banana 2
Cold Milk 200 ML
Sugar 4 Table Spoons
Cardamom Powder for Taste
Preparation:
Take cold milk into a pot
Put sugar and cardamom into it
Mix them well
Remove the covers of the bananas
Cut the bananas in small pieces or smash them
Put the banana pieces into the cold milk-sugar mixture
Stir and mix well
Banana Milk Mix is ready to serve. Serve it as a sweet dish with main course.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes:
This is a sweet dish made from Banana
Ingredients:
Medium Size Banana 2
Cold Milk 200 ML
Sugar 4 Table Spoons
Cardamom Powder for Taste
Preparation:
Take cold milk into a pot
Put sugar and cardamom into it
Mix them well
Remove the covers of the bananas
Cut the bananas in small pieces or smash them
Put the banana pieces into the cold milk-sugar mixture
Stir and mix well
Banana Milk Mix is ready to serve. Serve it as a sweet dish with main course.
Limboo Sarbat | Lemonade Recipe
Limboo Sarbat Lemonade Recipe
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Fruit Juices and Cold Drinks
This is a popular home made cold drink.
Ingredients:
Filtered Cold Water 200 ML
Medium Size Lemon 1
Sugar 2 Table Spoons
Salt Quarter a Table Spoon
Cardamom Powder for Taste
Preparation:
Take cold water in a pot or glass
Cut the lemon in two pieces and extract the juice in the water
Put sugar, salt and cardamom powder into it
Stir it with a spoon until the sugar and salt get dissolved
Take another glass and pour the lemonade into it from some height
Again pour it into the empty glass from some height
Repeat this process 4-5 times. It will mix all the ingredients in the lemonade
Now the Lemonade is ready to drink
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Fruit Juices and Cold Drinks
This is a popular home made cold drink.
Ingredients:
Filtered Cold Water 200 ML
Medium Size Lemon 1
Sugar 2 Table Spoons
Salt Quarter a Table Spoon
Cardamom Powder for Taste
Preparation:
Take cold water in a pot or glass
Cut the lemon in two pieces and extract the juice in the water
Put sugar, salt and cardamom powder into it
Stir it with a spoon until the sugar and salt get dissolved
Take another glass and pour the lemonade into it from some height
Again pour it into the empty glass from some height
Repeat this process 4-5 times. It will mix all the ingredients in the lemonade
Now the Lemonade is ready to drink
Tuesday
Toor Daal Aamati | Thin Vegetable of Pigeon Tea
Toor Daal Aamati
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Toor Daal Aamati is a liquid vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains
Ingredients:
Toor Daal 150 Grams
Filtered Water (Hot) 200 ML
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Turmeric Powder half a Table Spoon
Tamarind For taste
Jaggery for taste
Garlic Cloves 4
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves
Preparation:
Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. Cook until the daal breaks out
Remove the covers of Garlic cloves and smash them
Now put a deep frying pan on the fire
Pour edible oil into it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Put turmeric Powder into it
Now put onion pieces into it. Fry them until they become soft
Stir continuously while this process, so all the items should be fried and mixed well
Now put hot water into cooked Toor Daal, mix it well and pour it into the frying pan
Put tamarind, gud and salt for taste
Put Coriander Leaves into it
Now cover the frying pan with a plate and make the fire slow. Let the Daal boil for 5 minutes on slow fire
Now Toor Daal Aamati is ready to serve.
It is generally served with Plain Rice and/or Jowar Bhaakari
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Toor Daal Aamati is a liquid vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains
Ingredients:
Toor Daal 150 Grams
Filtered Water (Hot) 200 ML
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Turmeric Powder half a Table Spoon
Tamarind For taste
Jaggery for taste
Garlic Cloves 4
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves
Preparation:
Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. Cook until the daal breaks out
Remove the covers of Garlic cloves and smash them
Now put a deep frying pan on the fire
Pour edible oil into it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Put turmeric Powder into it
Now put onion pieces into it. Fry them until they become soft
Stir continuously while this process, so all the items should be fried and mixed well
Now put hot water into cooked Toor Daal, mix it well and pour it into the frying pan
Put tamarind, gud and salt for taste
Put Coriander Leaves into it
Now cover the frying pan with a plate and make the fire slow. Let the Daal boil for 5 minutes on slow fire
Now Toor Daal Aamati is ready to serve.
It is generally served with Plain Rice and/or Jowar Bhaakari
Moong Usal
Moong Daal Usal
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Moog Usal is a vegetable dish in meals. It is made from whole Moong Pulse. It is a popular dish amongst Deccan Jains
Ingredients:
Whole Moog 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Whole Moog in a Pressure Cooker or by traditional Preparation. The Moog should not remain uncooked nor it should be overcooked. Just see that it should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked Moog into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
Now Moog Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Moog Usal is a vegetable dish in meals. It is made from whole Moong Pulse. It is a popular dish amongst Deccan Jains
Ingredients:
Whole Moog 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Whole Moog in a Pressure Cooker or by traditional Preparation. The Moog should not remain uncooked nor it should be overcooked. Just see that it should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked Moog into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
Now Moog Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Monday
Mataki Usal
Mataki Usal
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Matki Usal is a vegetable dish in meals. It is made from whole Mataki. It is a popular dish in Deccan Jains
Ingredients:
Whole Matki 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Whole Mataki in a Pressure Cooker or by traditional Preparation. The Mataki should not remain uncooked nor it should be overcooked. Just see that it should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked Mataki into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
Now Mataki Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Matki Usal is a vegetable dish in meals. It is made from whole Mataki. It is a popular dish in Deccan Jains
Ingredients:
Whole Matki 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Whole Mataki in a Pressure Cooker or by traditional Preparation. The Mataki should not remain uncooked nor it should be overcooked. Just see that it should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked Mataki into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
Now Mataki Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Toor Daal Usal | Pigeon Tea Dry Vegetable
Toor Daal Usal
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Toor Daal Usal is a vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains
Ingredients:
Toor Daal 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. The Toor Daal should not remain uncooked nor should it be overcooked. Just see that the pulses should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked toor daal into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
The Toor Daal Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes
Toor Daal Usal is a vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains
Ingredients:
Toor Daal 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Preparation:
Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. The Toor Daal should not remain uncooked nor should it be overcooked. Just see that the pulses should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them
Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked toor daal into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove
The Toor Daal Usal is ready to serve.
It is generally served with Jowar Bhaakari, Chapaati or Plain Rice
Friday
Garlic Chutney | Lahsun Chatani Recipe
Garlic Chutney Lahsun Chatani Recipe
Category: Indian Vegetarian Recipes: Jain Food Recipes: Rajasthani Jain Recipes: Garlic Recipes
Garlic Chutney is eaten in small amount with meals.
Ingredients:
One Bunch of Coriander
Garlic 1 full ball (medium size)
Cummins Seeds
Red Chilli Powder
Salt for taste
Method:
Wash the Coriander with clean water and cut off the leaves
Remove covers of Garlic cloves
Mix all the ingredients
Smash them in a crushing pot (Do not do it in mixer)
Smash until all the ingredients mingle
Now the Garlic Chutney is ready to eat. Serve with Jowar Bread or Millet Bread.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Rajasthani Jain Recipes: Garlic Recipes
Garlic Chutney is eaten in small amount with meals.
Ingredients:
One Bunch of Coriander
Garlic 1 full ball (medium size)
Cummins Seeds
Red Chilli Powder
Salt for taste
Method:
Wash the Coriander with clean water and cut off the leaves
Remove covers of Garlic cloves
Mix all the ingredients
Smash them in a crushing pot (Do not do it in mixer)
Smash until all the ingredients mingle
Now the Garlic Chutney is ready to eat. Serve with Jowar Bread or Millet Bread.
Thursday
Mint Chutney | Pudina Chatani
Mint Chutney Pudina Chatani
Category: Indian Vegetarian Recipes: Jain Food Recipes: Rajasthani Jain Recipes: Mint Recipes
Mint Chutney or Pudina Chatani is eaten in small amount with meals or snacks.
Ingredients:
Pudina Bunch 1
Green Chillis 3-4
Ground Nuts 20 to 25
Cumin Seeds
Coriander
Salt for taste
Method:
Crush all the above items (Except lemon) in crushing pot
The chutney is ready to eat!
Serve with adding some lemon juice in it.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Rajasthani Jain Recipes: Mint Recipes
Mint Chutney or Pudina Chatani is eaten in small amount with meals or snacks.
Ingredients:
Pudina Bunch 1
Green Chillis 3-4
Ground Nuts 20 to 25
Cumin Seeds
Coriander
Salt for taste
Method:
Crush all the above items (Except lemon) in crushing pot
The chutney is ready to eat!
Serve with adding some lemon juice in it.
Thin Jhunaka | Gram Flour Vegetable
Thin Jhunaka Gram Flour Vegetable
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
Thin Jhunaka is a popular foodstuff in Deccan Jain community. It is tasty and eaten with Jowar Bhaakari or Chapaati and also with rice.
Ingredients:
Gram Flour 75 grams
Filtered Water 250 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Green Chilli cut in pieces
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour into it little by little, and stir it continuously. Remember that the gram flour should not create pellets and the flour should be well mixed in the boiling water.
Cover the frying pan with a plate
After few minutes, shut the fire
Now the thin jhunaka is ready to serve.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
Thin Jhunaka is a popular foodstuff in Deccan Jain community. It is tasty and eaten with Jowar Bhaakari or Chapaati and also with rice.
Ingredients:
Gram Flour 75 grams
Filtered Water 250 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Green Chilli cut in pieces
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour into it little by little, and stir it continuously. Remember that the gram flour should not create pellets and the flour should be well mixed in the boiling water.
Cover the frying pan with a plate
After few minutes, shut the fire
Now the thin jhunaka is ready to serve.
Wednesday
Gram Flour Vegetable Thick and Loose | Thick and Loose Jhunaka
Gram Flour Vegetable Thick and Loose Thick and Loose Jhunaka
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
This foodstuff is generally made when one has to go on one-day tour. It is eaten in traveling, generally with Jowar Bhaakari or Chapaati.
Ingredients:
Gram Flour 150 grams
Buffalo Milk 150 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Red Chilli Powder
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Soak the gram flour in water and make paste of it
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, put turmeric powder in it
Pour buffalo milk into the pot
Put salt for taste in it
After the milk starts to boil, put gram flour paste in it and stir well continuously.
Sir it until the mixture becomes dry
Cover the frying pan with a plate
After few minutes, shut the fire
Now this thick and loose Jhunaka is ready to serve.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
This foodstuff is generally made when one has to go on one-day tour. It is eaten in traveling, generally with Jowar Bhaakari or Chapaati.
Ingredients:
Gram Flour 150 grams
Buffalo Milk 150 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Red Chilli Powder
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Soak the gram flour in water and make paste of it
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, put turmeric powder in it
Pour buffalo milk into the pot
Put salt for taste in it
After the milk starts to boil, put gram flour paste in it and stir well continuously.
Sir it until the mixture becomes dry
Cover the frying pan with a plate
After few minutes, shut the fire
Now this thick and loose Jhunaka is ready to serve.
Gram Leaves Vegetable
Gram Leaves Vegetable
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Recipes
Gram leaves vegetable is one of the popular foodstuff in Deccan Jain community. It is eaten with Jowar Bhaakari or Chapaati and also with rice.
Ingredients:
Gram Leaves (Green or Dried) 50 grams
Gram Flour 50 grams
Filtered Water 250 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Green Chilli cut in pieces
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour little by little in it and stir well continuously.
Then put gram leaves into it. Mix well
Cover the frying pan with a plate
After few minutes, shut the fire
Now the Gram Leaves Vegetable is ready to serve.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Recipes
Gram leaves vegetable is one of the popular foodstuff in Deccan Jain community. It is eaten with Jowar Bhaakari or Chapaati and also with rice.
Ingredients:
Gram Leaves (Green or Dried) 50 grams
Gram Flour 50 grams
Filtered Water 250 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Green Chilli cut in pieces
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, green chilli pieces, mustard, cumin seeds and asafetida in it.
After the items get cracked, turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour little by little in it and stir well continuously.
Then put gram leaves into it. Mix well
Cover the frying pan with a plate
After few minutes, shut the fire
Now the Gram Leaves Vegetable is ready to serve.
Tuesday
Onion Green Leaves Vegetable
Green Onion Leaves Vegetable
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Onion Recipes
Ingredients:
Green leaves of onions 1 bunch
Ground Nut Oil (Or other edible oil) 1.5 tablespoons
Green Chillis 2 (Cut in small peices) or Red Chilli Powder 1 tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Method:
Cut Green leaves of onions into small pieces
Put a frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put, mustard, cumin seeds and asafetida in it.
After the items get cracked, put green chilli pieces or red chilli powder in it
Put onion leaves in it and fry them well
Cover the frying pan with a plate and let the leaves cook for few minutes
Now the Green Onion Leaves Vegetable is ready to serve.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Onion Recipes
Ingredients:
Green leaves of onions 1 bunch
Ground Nut Oil (Or other edible oil) 1.5 tablespoons
Green Chillis 2 (Cut in small peices) or Red Chilli Powder 1 tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Method:
Cut Green leaves of onions into small pieces
Put a frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put, mustard, cumin seeds and asafetida in it.
After the items get cracked, put green chilli pieces or red chilli powder in it
Put onion leaves in it and fry them well
Cover the frying pan with a plate and let the leaves cook for few minutes
Now the Green Onion Leaves Vegetable is ready to serve.
Thick Jhunaka | Gram Flour Vegetable
Thick Jhunaka Gram Flour Vegetable
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
Thick Jhunaka is a special item of Deccan Jain community. It is very tasty and eaten with Jowar Bhaakari or Chapaati and also with rice. Thick Jhunaka gives more taste with Curd.
Ingredients:
Gram Flour 100 grams
Filtered Water 200 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Red Chilli Powder 1 Tablespoon
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, mustard, cumin seeds and asafetida in it.
After the items get cracked, put red chilli powder and turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour into it little by little, and stir it continuously. Remember that the gram flour should not create pellets and the flour should be well mixed in the boiling water.
After the mixture becomes thick, cover the frying pan with a plate
After few minutes, shut the fire
Now the thick jhunaka is ready to serve.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Gram Flour Recipes
Thick Jhunaka is a special item of Deccan Jain community. It is very tasty and eaten with Jowar Bhaakari or Chapaati and also with rice. Thick Jhunaka gives more taste with Curd.
Ingredients:
Gram Flour 100 grams
Filtered Water 200 ML.
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 3-4
Red Chilli Powder 1 Tablespoon
Turmeric Powder Quarter a Tablespoon
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Asafoetida for taste
Salt for taste
Method:
Put a deep frying pan on fire
Pour edible oil in the frying pan
After the oil becomes hot, put garlic cloves, mustard, cumin seeds and asafetida in it.
After the items get cracked, put red chilli powder and turmeric powder in it
Pour water into the pot
Put salt for taste in it
After the water starts to boil, put gram flour into it little by little, and stir it continuously. Remember that the gram flour should not create pellets and the flour should be well mixed in the boiling water.
After the mixture becomes thick, cover the frying pan with a plate
After few minutes, shut the fire
Now the thick jhunaka is ready to serve.
Monday
Smashed Brinjal | Brinjal Bharit | Baingan Bharata
Smashed Brinjal Brinjal Bharit Baingan Bharata
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Brinjal Recipes
Brinjal is a popular vegetable in Deccan Jains and this community has developed a lot of items using this vegetable. Smashed Brinjal, known as Brinjal Bharit is one of the popular foodstuff made from brinjals.
Ingredients:
Big size brinjal 1
Medium size onion 1
Ground Nut Oil (Or other edible oil) 2 tablespoons
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Garlic Cloves 2
Asafoetida for taste
Salt for taste
Method:
Spread oil on the surface of the brinjal
Fry the brinjal on glowing coal by rotating it steadily
Remove the peel of the brinjal after it becomes cool
Smash the brinjal in a pot
Cut onion in small pieces
Crush garlic cloves
Pour edible oil in frying pan and wait until it becomes hot
Put garlic cloves, cumin seeds, mustard and asafetida in the hot oil
After they get cracked, put onion pieces in the pot and fry them until they become reddish
Now mix it with the smashed brinjal. Mix well and the item is ready to eat.
Eating
Generally the smashed brinjal is eaten with Bhaakari, Chapaati or Roti as a vegetable.
Preservation:
This item is perishable, and you should eat it soon after making it, or before 8 hours
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Brinjal Recipes
Brinjal is a popular vegetable in Deccan Jains and this community has developed a lot of items using this vegetable. Smashed Brinjal, known as Brinjal Bharit is one of the popular foodstuff made from brinjals.
Ingredients:
Big size brinjal 1
Medium size onion 1
Ground Nut Oil (Or other edible oil) 2 tablespoons
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Garlic Cloves 2
Asafoetida for taste
Salt for taste
Method:
Spread oil on the surface of the brinjal
Fry the brinjal on glowing coal by rotating it steadily
Remove the peel of the brinjal after it becomes cool
Smash the brinjal in a pot
Cut onion in small pieces
Crush garlic cloves
Pour edible oil in frying pan and wait until it becomes hot
Put garlic cloves, cumin seeds, mustard and asafetida in the hot oil
After they get cracked, put onion pieces in the pot and fry them until they become reddish
Now mix it with the smashed brinjal. Mix well and the item is ready to eat.
Eating
Generally the smashed brinjal is eaten with Bhaakari, Chapaati or Roti as a vegetable.
Preservation:
This item is perishable, and you should eat it soon after making it, or before 8 hours
Smashed Green Chilli
Smashed Green Chilli
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Chilli Recipes
Smashed Green Chilli is a popular item in Deccan Jains. It is a very piquant item, mostly eaten with Jowar Bhaakari in small amount. It is known as Kharda or Thecha.
Ingredients:
Green Chillis 100 Grams
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 4-5
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Method:
Wash the Green Chillis and let them dry
Remove their stalks
Cut the chillis in small pieces
Put the edible oil in frying pan, and wait until it becomes hot
Fry the chillis in the hot oil. Remove the frying pan from stove before the chillis start to change their green color
After the green chillis become cool, crush it with cumin seeds, garlic cloves and salt in the crushing pot
Now Smashed Green Chilli is ready to serve. Serve half a tablespoon with meals
Storage:
Store Smashed Green Chilli in porcelain jar. This item can last for 15 days in air tite jar.
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Chilli Recipes
Smashed Green Chilli is a popular item in Deccan Jains. It is a very piquant item, mostly eaten with Jowar Bhaakari in small amount. It is known as Kharda or Thecha.
Ingredients:
Green Chillis 100 Grams
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Garlic Cloves 4-5
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Method:
Wash the Green Chillis and let them dry
Remove their stalks
Cut the chillis in small pieces
Put the edible oil in frying pan, and wait until it becomes hot
Fry the chillis in the hot oil. Remove the frying pan from stove before the chillis start to change their green color
After the green chillis become cool, crush it with cumin seeds, garlic cloves and salt in the crushing pot
Now Smashed Green Chilli is ready to serve. Serve half a tablespoon with meals
Storage:
Store Smashed Green Chilli in porcelain jar. This item can last for 15 days in air tite jar.
Saturday
Wheat Saanja Recipe
Wheat Saanja Recipe
Catagory: Jain food recieps:Wheat Recipes:Wheat Saanja
Wheat Saanja recipe is similar to that of Shira. The only difference is that the granules of the wheat used for Saanja are bigger than that of Shira.
Ingredients:
Granulated Wheat (Big Granules) 250 Grams
Good 250 Grams
Filtered Water 1 Liter
Ghee 4 Table Spoons
A Pinch of Salt
Method
Put a Deep Pan on stove
Put the ghee in the pan
After warming up of the ghee, pour the wheat granules in the pan
Fry the granules until they become reddish
Pour boiling water in the pan
Mix well
Cover the pan with a plate
Wait until it gets cooked
Add good and salt
Let the good melt
Mix well
Now the Saanja is ready to eat. You can add dry fruits to it. Eat it as a separate dish, or with meals
Catagory: Jain food recieps:Wheat Recipes:Wheat Saanja
Wheat Saanja recipe is similar to that of Shira. The only difference is that the granules of the wheat used for Saanja are bigger than that of Shira.
Ingredients:
Granulated Wheat (Big Granules) 250 Grams
Good 250 Grams
Filtered Water 1 Liter
Ghee 4 Table Spoons
A Pinch of Salt
Method
Put a Deep Pan on stove
Put the ghee in the pan
After warming up of the ghee, pour the wheat granules in the pan
Fry the granules until they become reddish
Pour boiling water in the pan
Mix well
Cover the pan with a plate
Wait until it gets cooked
Add good and salt
Let the good melt
Mix well
Now the Saanja is ready to eat. You can add dry fruits to it. Eat it as a separate dish, or with meals
Wednesday
Varan : Moong Daal
Varan (Moong Daal)
Category: Jain Food > Deccan Jain Recipes > Daal (Pulses)
Varan is a popular item in daily food in Maharashtra. It is usually mixed up with plain rice to eat. It is also eaten with Chapati as a vegetable.
Varan recipe is simple and it takes little time to do it.
Ingredients:
Filtered water 100 Ml
Moong Daal 100 Grams
Green Chili (Whole or in small pieces)
Ground Nut Oil (Or other edible oil) 2 tablespoons
Mohari (Mustard Seeds)
Jira (Cumin Seeds)
Salt
Method:
Boil the pulse until it gets cooked or simply cook it in a Pressure Cooker. Always use filtered water.
Pour the edible oil in a pot and heat it.
Put Green Chili, Mohari and Jira in the oil.
Wait until the above items crackle, then pour cooked Moong Daal into the pot.
Add some filtered water to it.
Put some salt to it for taste.
Let it boil for 5 minutes
Eating Method
Now the Varan is ready to serve. You can eat it with Chapaati, or with plain rice. To eat it with plain rice, add some Varan (Moong Daal) to the rice. Pour half a tablespoon of Toop (Ghee) in it. Mix it well.
In traditional way, you could eat it with your hand; otherwise you could eat it with a spoon.
Category: Jain Food > Deccan Jain Recipes > Daal (Pulses)
Varan is a popular item in daily food in Maharashtra. It is usually mixed up with plain rice to eat. It is also eaten with Chapati as a vegetable.
Varan recipe is simple and it takes little time to do it.
Ingredients:
Filtered water 100 Ml
Moong Daal 100 Grams
Green Chili (Whole or in small pieces)
Ground Nut Oil (Or other edible oil) 2 tablespoons
Mohari (Mustard Seeds)
Jira (Cumin Seeds)
Salt
Method:
Boil the pulse until it gets cooked or simply cook it in a Pressure Cooker. Always use filtered water.
Pour the edible oil in a pot and heat it.
Put Green Chili, Mohari and Jira in the oil.
Wait until the above items crackle, then pour cooked Moong Daal into the pot.
Add some filtered water to it.
Put some salt to it for taste.
Let it boil for 5 minutes
Eating Method
Now the Varan is ready to serve. You can eat it with Chapaati, or with plain rice. To eat it with plain rice, add some Varan (Moong Daal) to the rice. Pour half a tablespoon of Toop (Ghee) in it. Mix it well.
In traditional way, you could eat it with your hand; otherwise you could eat it with a spoon.
Monday
Jowar Soup Recipe
Jowar Soup
Category: Jain Food > Deccan Jain Recipes > Soups and Drinks
Jowar soup is a very popular drink in Jain community of South Maharashtra and North Karnatak. It is known as Kanyaa in local Marathi language. This drink is served generally after lunch. It keeps your mind cool.
Ingredients:
Granulated Jowar 150 Grams
Filtered Water 1 Liter
Salt for taste
Method
Soak the granulated Jowar for half an hour.
Keep a pot with water on stove for boiling.
Pour granulated Jowar in boiling water.
Stir the mixture steadily, until the mixture starts to boil.
Put some salt into it for taste.
Now the Jowar Soup is ready to drink.
Drinking Method
You can drink this soup as a hot drink, or also after it becomes cool. Generally the hot soup is taken with milk and cold soup is taken with buttermilk.
Category: Jain Food > Deccan Jain Recipes > Soups and Drinks
Jowar soup is a very popular drink in Jain community of South Maharashtra and North Karnatak. It is known as Kanyaa in local Marathi language. This drink is served generally after lunch. It keeps your mind cool.
Ingredients:
Granulated Jowar 150 Grams
Filtered Water 1 Liter
Salt for taste
Method
Soak the granulated Jowar for half an hour.
Keep a pot with water on stove for boiling.
Pour granulated Jowar in boiling water.
Stir the mixture steadily, until the mixture starts to boil.
Put some salt into it for taste.
Now the Jowar Soup is ready to drink.
Drinking Method
You can drink this soup as a hot drink, or also after it becomes cool. Generally the hot soup is taken with milk and cold soup is taken with buttermilk.
Sunday
Plain Rice Recipe
Plain Rice
Ingredients:
Filtered Water
Clean Rice 200 Grams
Salt for Taste
Method:
Wash the rice with clean water
Do it once again
Put the rice in cooking pot
Add some filtered water. (The water level should be higher by about one Centimeter than that of the rice)
Put some salt for taste in the pot.
Cook it in Pressure Cooker
Or you can cook it in a pot. If you are cooking in a pot, cover the pot with a plate. Put some water in the plate. Cook the rice until the water in rice evaporates and the rice becomes soft. In case the water evaporates before the rice becomes soft, add some hot water from the covering plate to the rice.
Now the rice is ready to eat.
Eating Method:
Take the rice in a plate. Add some Varan (Moong Daal) to the rice. Pour half a tablespoon of Toop (Ghee) to it. Mix it all.
In traditional way, you could eat it with your hand; otherwise you could eat it with a spoon.
Ingredients:
Filtered Water
Clean Rice 200 Grams
Salt for Taste
Method:
Wash the rice with clean water
Do it once again
Put the rice in cooking pot
Add some filtered water. (The water level should be higher by about one Centimeter than that of the rice)
Put some salt for taste in the pot.
Cook it in Pressure Cooker
Or you can cook it in a pot. If you are cooking in a pot, cover the pot with a plate. Put some water in the plate. Cook the rice until the water in rice evaporates and the rice becomes soft. In case the water evaporates before the rice becomes soft, add some hot water from the covering plate to the rice.
Now the rice is ready to eat.
Eating Method:
Take the rice in a plate. Add some Varan (Moong Daal) to the rice. Pour half a tablespoon of Toop (Ghee) to it. Mix it all.
In traditional way, you could eat it with your hand; otherwise you could eat it with a spoon.
Subscribe to:
Posts (Atom)