Jain Matar Paneer (Video)

Banana Burger Recipe

Ingredients
500 grams cooking banana
150 grams peas
6 bread buns
3 cucumbers
3 tomatoes
1-tsp green chilly paste
1-tsp red chilly powder
1-cup coriander chutney
1/2-tsp. lemon juice
2-tsp. sugar
salt
tomato sauce

Preparation:
Boil banana and peas in the pressure cooker. Peel and mash banana and peas. Mix -green chilly paste, red chilly powder, lemon juice, sugar and salt. Divide the mixture into equal parts. Make cutlets (flat patties) and deep fry in the warm oil.
Chop tomatoes and cucumber into fine slices.
Place the slices of cucumber and tomatoes along with the pea-banana cutlet between the bun slices and bake for 5 minutes in oven. Serve warm with tomato sauce or coriander chutney.

If You Eat Meat, You Are Not Allowed Here!

Builders dictate what you’ll eat
-Alka Shukla

Developer of under-construction 60-cr flats at Walkeshwar won’t even entertain purchase request from carnivores.

You’ve heard of housing societies, especially in south Mumbai, denying flats to non-vegetarians. But now taking this food fetish to an unprecedented level, builders of a super-luxury apartment complex at Walkeshwar have announced that no request for purchase will be entertained from carnivores.

The 43-storey under-construction Vandan located close to the sylvan Raj Bhavan comprises 7,900 square feet luxury apartments pegged at Rs 60-crore-a-piece.

The project, developed by Satellite Developers, owned by Kalpana Shah of Tao Art Gallery, was started in 2005.

Confirming that only avowed vegetarians would be allowed to buys flats in Vandan, Sameer Gera, marketing manager of Satellite Developers, said, "Most residents in Walkeshwar and Napean Sea Road areas are Jains, Gujaratis and Marwaris, who (pre-dominantly) are vegetarians.

So our positioning works." The sale is "by invitation only and will be followed by an interview which will focus on family, business, personal preferences and food preferences," revealed a well-placed source from the company. He refused to comment on the kind of response the project has generated so far, but sources said quite a few apartments have already been taken.

Renowned sociologist Farida Lambay said while housing Societies reserved only for people from a particular community can be seen in the light of growing social insecurity with blasts, riots and terror attacks, restricting entry by diet preference is new. "This has been typical of South Mumbai, especially Marine Drive-Walkeshwar belt.

It is just a different way of asserting homogeneity of a community carrying money power. A strange dichotomy where people who’ve had more exposure to the world still prefer living in ghettos."

Before the sky-scrapper came up the land housed a sprawling bungalow, famous as Cosy Corner. It was owned by the meat-eating Cama family, publishers of Mumbai Samachar.

The two-storied bungalow, constructed in the 1920s, had a dozen rooms and a porch overlooking capacious greens. Some scenes of the 1977 blockbuster Amar Akbar Anthony were shot here. Cama Bungalow was sold in 2005 to a group of Jain diamond merchants for Rs 105 crore.

Teachers suspended for serving Non-Veg Food

BIJAPUR: DDPI Paramashivappa suspended two teachers of Koralli village in Sindagi taluka over the issue of supplying non-vegetarian meals at a primary school on New Year's Day.

C D Hosur and N I Kokatanur were suspended, after it was found that they had prepared non-vegetarian food in the mid-may meal utensils. Members of the school and villagers had protested against this act of the teachers and demanded that they be suspended from service. They were suspended on the basis of a detailed report.

Millet Sweet Balls | Baajari Laadu

Millet Sweet Balls: Baajari Laadu

Ingredients:
Millet 250 Grams
Grated Jaggary 200 Grams
Grated Coconut kernel 100 grams
Pepper Powder Half a tablespoon
Dry Ginger Powder Half a tablespoon
Poppy Seeds Half a tablespoon
Sesame seeds Half a tablespoon

Preparation:
Make Malida of millet using above items, without using milk and Jaggary. See Malida recipe at:
http://jainfood.blogspot.com/2009/12/malida-recipe.html

Make thick syrup of Jaggary. To make syrup, boil 200 Ml. Filtered water in a pot, the add jaggary to the boiling water. Mix the Malida in hot Jaggary syrup. Wait to cool down the mixture, and then make medium size balls of it.

Serve it with ghee.

Malida Recipe

Malida Recipe

Malida is a sweet item made on special occasions, especially on the festival of ‘Urus’. Urus is related basically to the followers of Islam, but is celebrated by the people of all creeds. Almost in all the Jain villages of Deccan, there are Dargahs, and the trusties of the Dargahs are Jains and Muslims.

On the occasion of Urus, Malida is made in every Jain family.

Ingredients:
Wheat 250 Grams (You can use millet or rice instead of Wheat)
Milk 250 Ml. (Vegan? No matter, you can do it without Milk)
Grated Jaggary 200 Grams
Grated Coconut kernel 100 grams
Pepper Powder Half a tablespoon
Dry Ginger Powder Half a tablespoon
Poppy Seeds Half a tablespoon
Sesame seeds Half a tablespoon

Preparation:
Fry the wheat in frying pan, until it becomes brown.
Grind it coarsely in mixure.
Mix the powder into milk.
Make Bhakari of the mixture. (How to make Bhakari? Click Here)
Now make small pieces of the Bhakaries, and grind them coarsely in the mixure.
Mix Grated Jaggary and Coconut kernel into it
Fry Pepper powder, dry ginger powder, poppy seeds and sesame seeds and mix all the above items in mixure.

Now the Malida is ready to serve. Serve with Ghee.

Rava Laadu

Rava Laadu

Catagory: Indian Vegetarian Recipes>Jain Food Recipes>Deccan Jain Recipes>Laadu Recipes

Rava Laadu is a sweet, which is made ate every Jain house of Deccan on festivals like Diwali.

Ingredients:
Rava (Granulated wheat flour) 4 Cups
Toop (Ghee) 1 Cup
Sugar 2 Cups
Cardamom Powder 1 Table Spoon
Seedless currants 3 Table Spoons

Preparation:
Put the ghee on a frying pan. After the ghee becomes hot, fry the rava on it. Fry until the Rava becomes reddish. Then remove the frying pan from the stove.

Now, make syrup of the sugar. To make syrup, use following method:
Put a pot on stove with 2 cups of filtered water
After the water start to boil, pour 1 cup of sugar into it.
Let the sugar dissolve completely in the water, and the solvent becomes sticky
Now pour the Rava in the syrup and stir it to mix well.
Now cover the pot with a plate and shut off the fire

After 2 hours, mix cardamom into the mixture and make balls of it. The ball should be approximately of the size of tennis ball. Press 2-3 seedless currants on the surface of the balls.

Preserving Buffalo Milk | Milk Preservation Techniques

Preserving Buffalo Milk Milk Preservation Techniques
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Milk Recipes

As you know, Jains are Lacto Vegetarians, so the use of milk products is significant in this community. Generally Buffalo milk is unpopular and use of Cow Milk is negligible.

If the milk is directly got from buffalo, you have to add some water into it before heating it (about 50 ML in a liter of the milk). But if it comes from dairy, you do not need to add water, as they already add a lot! Always filter the milk before heating.

Heating process:
If you want to heat one liter of water, put it in a larger size pot. (1.5 to 2 Liters size).
Then put the pot on medium fire. As the milk becomes hot, it will start to inflate. Let it inflate up to the shore of the pot, then slow down the fire or just cut off the fire or remove the pot from the stove.

Now the milk is ready to use. Let it cool down. Keep it in freeze for preservation. Generally the milk lasts for 24 hours, provided that you heat up it twice with a gap of 10-12 hours.

If you forget to heat up the milk, it will turn sour. But don’t worry and don’t throw it away. You can make some nice items from it to eat.

Uppit | Granulated Wheat Flour Snack

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.

Thin Onion Potato Mix Vegetable | Paatal Kaanda Bataata Bhaaji

Thin Onion Potato Mix Vegetable Paatal Kaanda Bataata Bhaaji
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Potato Recipes

Thin Mix vegetable of potato and onion is one of the popular vegetable dishes of Deccan Jains. It is served with meals, especially with Chapaati or Bhaakari. Also ate with plain rice.

Ingredients:
Medium Size Potatoes 2
Medium Size Onion 1
Filtered Water 250 ML (Hot)
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 2 Table Spoons
Turmeric Powder half a Table Spoon
Tamarind For taste
Garlic Cloves 4
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves

Preparation:
Wash the potatoes with clean water
Remove the covers of the potatoes with a knife.
Cut the onion in small pieces
Crush the Garlic Cloves

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 into it
After above items start to sputter, put turmeric powder and tamarind into it
Now put onion pieces into it. Fry them until they become soft
Put salt into it
Stir continuously while this process, so all the items should be fried and mixed well
Now put the potato pieces into it. Mix all the ingredients well
Now pour hot water into it
Cover the frying pan with a plate and let the mixture boil until the potato pieces get cooked. Then slow down the fire and wait for few minutes

Now the Thin Onion-Potato mix vegetable is ready to serve. Generally it is served with Chapaati.

Onion Potato Mix Vegetable | Kaanda Bataata Bhaaji

Onion Potato Mix Vegetable Kaanda Bataata Bhaaji
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Potato Recipes

Mix vegetable of potato and onion is one of the popular vegetable dishes of Deccan Jains

Ingredients:
Medium Size Potatoes 2
Medium Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Green Chillis 2 or Red Chilli Powder 1 Table Spoon
Turmeric Powder half a Table Spoon
Tamarind For taste
Garlic Cloves 4
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste
Coriander Leaves

Preparation:
Cook the potatoes in a Pressure Cooker or in boiling water
After the potatoes become cool, remove their covers
Cut the potatoes in small pieces
Cut the onion in small pieces
Cut the green chillies in small pieces

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
Put green chilli pieces into it (You can use Red Chilli Powder instead)
After above items start to sputter, put turmeric powder and tamarind into it
Add some salt to 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 the cooked potato pieces into it. Mix all the ingredients well
Cover the frying pan with a plate, slow down the fire and wait for few minutes

Now you can add Coriander Leaves to the vegetable.

Now the Onion-Potato mix vegetable is ready to serve. Generally it is served with Chapaati.

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.

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

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

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

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

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

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.

Spicy Indian Vegetarian Food Beats H1N1 Virus

Banglore: The next time you are served spicy vegetarian food do not grimace, because it is the much sought-after manna from heaven that has been lately found to effectively stave off the fatal impact of the dreaded H1N1 virus.

Researches have thrown light on the possibility of spicy Indian vegetarian menus restricting the number of swine flu deaths to just over 500 in a country with a population of 1.03 billion. The World Health Organisation (WHO) had initially warned that India would be the hotspot of swine flu impact.

Nutritionists, too, now attribute the muted impact of swine flu in India to spicy dishes, which are rich in anti-oxidants that boost the body's immunity system. Bangalore-based nutritionists told DNA that spicy Indian menus could just be the right answer to effectively prevent contracting the H1N1 virus.

Indians have a lot of vegetables, fruits and spices on their menu - a fitting recipe to fight the swine flu infection, the nutritionists said.

"Indian food has a lot of spices and herbs, vegetables and fruits, and there is no doubt that this has helped fight the infection among Indian swine flu patients, minimizing the mortality rate," says Farhana Afroz, chief nutritionist and head of dietetics department, Wockhardt Hospital, Bannerghatta Road.

A research by an Alabama team in the US has found that high levels of antioxidants -- present in spices, vegetables and fruits -- can neutralize a lethal action by a villainous protein that destroys crucial cells in the inner linings of the lungs.

These cells, known as epithelial cells, expel fluids from within the lungs and prevent pneumonia, the most common cause of death among H1N1 patients. But once the cells are destroyed by the protein, the lungs retain fluid, leading to pneumonia.

The Alabama research, published in the November issue of the Federation of American Societies for Experimental Biology (FASEB) Journal, shows how antioxidants that are found in abundance in plant-based foods, might hold the key in preventing the flu virus from wreaking havoc on human lungs.

The research team first injected frog eggs with anti-oxidants, and then infused the M2 protein along with the lung cells of a mouse into them. They discovered that the antioxidants in the frog eggs stopped the M2 protein from destroying the mice's lung cells.

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.