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Khichdi

On cold, bleak winter days, when your heart thinks of home, you reminisce the wonderful aroma from mom’s kitchen, and feel like eating those comfort foods, what better than mom’s Khichdi, right? Well, if you love your mom’s khichdi, despair no more, it is very easy to make with this simple recipe. Enjoy.

Necessary Ingredients:

1 cup sticky rice

¾ cup moong dal

1 ½ teaspoons salt

¼ teaspoon turmeric powder

6 full pieces of black pepper

½ teaspoon fenugreek (methi)

Necessary Kitchenware Utensils:

2 Quart Cooking Pot for Pressure Cooker

1 Pressure Cooker

1 Pincers – Long Handle Gripping Tool (sansi)

1 Serving Spoon

Directions:

Wash rice and moong dal in water 3 to 4 separate times. Pour all rice and moong dal in 2 quart cooking pan and mix with 3 cup water, salt, turmeric powder, black pepper, and fenugreek. Put cooking pot in pressure cooker. Close pressure cooker with pressure cooker lid and let it cook on stove over medium heat. After approximately 15 minutes of cooking time, let the pressure cooker whistle three times. Then, take pressure cooker off the stove. Let it cool for at least 20 minutes to make sure pressure in cooker is completely low. Then, open pressure cooker by removing pressure cooker lid. With pincers, grip the hot cooking pot and take it out of pressure cooker. Stir the mixture well with a serving spoon.Khichdi is now ready to be served to three people.



Chocolate Chocolate-Chip Muffins Recipe


Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons best quality cocoa powder

3/4 cup superfine sugar

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil

¼ cup applesauce

1 teaspoon pure vanilla extract

 


Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon in the batter into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

 

We invite our readers to submit their favorite Jain Recipes. If you make these dishes in your kitchen, do post your pictures and comments so others can benefit. This will be the power of working together for the benefit of all – parasparopgraho jeevanam!



Zucchini-Capsicum Vegetable Curry

Ingredients:

- Zucchini, 3 medium size, skin removed and chopped to round (1/2 cm thickness) shape or 1.5 inch length (each 4 pieces)

- Capsicum/banana Chilli, 1 medium size, chopped

- Tomato, 1 chopped

- Coriander, washed, finely chopped 1 cup or dry mint powder 1 tsp

- Lime/lemon Juice, 1 tsp

- Canola Oil, 2 tsp

- Skim yogurt, 2 Tbsp

- Water, 1/2 cup

Spices:

- Red Chilli Powder, 1 tsp

- Coriander Powder, 1 tsp

- Turmeric, 1/2 tsp

- Garam masala, 1/2 tsp

Preparation

1. Take yogurt in a bowl and mix in all the spices.

2. Heat deep skillet and pour oil. When the oil becomes hot, add the spice paste of step 1.

3. Cook till a mesh type texture results and oil separates out, 5-7 minutes (stirring in between).

4. Add zucchini and tomato pieces and lime juice and mix well. Cover the skillet and simmer for 5 minutes

5. Garnish with coriander leaves or mint powder



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