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Jain Recipe
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Ingredients :
  • 500 grams Samolina (rava)
  • 50 grams urad dal
  • 100 grams rice flour
  • 200 ml butter milk
  • Salt to taste
  • Oil

  1. Roast lightly the samolina. Mix it with the rice flour and the butter milk to make a soft batter.
  2. Soak urad dal for 2-3 hours. Grind and mix with the batter. Keep it for 5-6 hours.
  3. Add salt and 1-tsp. oil to the batter.
  4. Grease the idli moulds. Fill the moulds with the batter and steam for 10-12 minutes.
  5. Take out the idlis from mould and serve with chutney and sambhar.
You can also add peas, cashew nut or coconut in idlis.
Ingredients :
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 tsp cardamom (elaichi) powder
  • 1/4 cup melted ghee
For Garnish: Almond slivers

  1. In a pan, heat the ghee and add the wheat flour. Roast the flour till 2-3 minutes on low flame. Keep stirring the flour to avoid the flour to burn.
  2. Add the sugar, cardamom powder and 3/4 cup of water and keep stirring until the sugar has dissolved. Mix well.
  3. Taste it and add sugar if necessary.
  4. Garnish with almond slivers serve hot.

For Ragda
  • 200 grams dry white peas
  • 200 grams tomatoes
  • 1/2-tsp. Turmeric powder
  • 1 tbsp. Garam masala
  • 2-tsp. Red chili powder
  • 2-tsp. - green chili paste
  • 2 tbsp. Oil
  • Salt
Soak dry peas in water for 8-10 hours. Wash and boil in a pressure cooker for 3 whistles. Mix salt before boiling.

Chop tomatoes and mix in the mixture to pulp.

Heat oil in a pot. Saute green chilli paste. After 2 minutes add tomato pulp, salt, turmeric powder, garam masala and red chili powder. Boil for some time and then add boiled peas and boil for 5 minutes.

For the pattice
  • 300 grams green peas
  • 2-tsp.-green chili paste
  • 6 slice bread
  • 1 tsp. mango powder
  • 1-cup cilantro leaves
  • 1/2-tsp. Sugar
  • Salt for taste
  • Oil for roasting
Boil peas in a pressure cooker. Mash them. Add squeezed bread, paste, mango powder, cilantro leaves, sugar and salt. Mix well. Make patties. Roast on a griddle till brown on both the sides by adding a little oil.

For the topping
  • chutney
  • Mint cilantro chutney
  • Tamarind-date chutney
  • 1/2-cup cilantro leaves.
  1. Arrange patties in a plate. Pour ragda. Spread chutney, mint cilantro chutney and tamarind- date chutney.
  2. Sprinkle some chopped and cilantro leaves.
For The Chapatti Dough:
  • 1 1/2 cup Wheat flour
  • 1 tsp Salt
  • Water
  • Wheat flour for dusting
For the Stuffing :
  • 1 cup cabbage; grated or finely chopped
  • 3 green chilies; finely chopped
  • Handful coriander leaves; finely chopped
  • 7-8 teaspoon coriander seeds; coarsely pound
  • 10-12 black peppercorns; coarsely pound
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon raw mango powder
  • to taste Salt
Instructions :
  1. To prepare Dough : In a bowl take wheat flour and salt. Knead soft dough. It should not be too tight or too loose. Allow it to rest covered for at least 30 mins.
To prepare stuffing :
  1. Grate the cabbage or put it into food processor. Add chilies, coriander leaves, green chilies, pounded coriander seeds and peppercorns, turmeric, red chili and raw mango powder and add salt. Mix it well.
To prepare paratha :
  1. Make equal sized balls out of the dough.
  2. Take one ball and roll it to thick small circle. Keep 1-2 tbsp. of stuffing in the center and seal it up nicely by pulling all the edges to the center. Repeat the same with all the dough and stuffing.
  3. With the help of dry flour, roll the parathas into thick or thin disc as per your preference .
  4. Cook them on both sides by drizzling oil/ghee till golden spots
  5. Soft, delicious, hot cabbage parathas are ready to serve. Enjoy them with pickle and raita.
  • 1/2 cup moong (whole green gram),soaked for 8 hours and drained
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp finely chopped green chilies
  • 4 to 5 curry leaves
  • salt to taste
  • 2 tsp lemon juice
  • chopped coriander for garnish
  1. Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water.
  2. Blend the moong using a hand blender till smooth. Keep aside.
  3. Heat the oil in a deep non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, green chilies and curry leaves and sauté on a medium flame for a few seconds.
  5. Add the blended moong mixture, salt and 1 cup of water, Mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
  6. Add the lemon juice and mix well.
  7. Garnished with coriander and serve hot.

For The Bhaji
  • 3/4 cup boiled, peeled and mashed raw bananas
  • 2 tbsp butter
  • 1/2 cup chopped capsicum
  • 2 cups finely chopped tomatoes
  • 3 tsp chili powder
  • 2 tbsp pav bhaji masala
  • salt to taste
  • 3/4 cup boiled green peas
  • 2 tbsp finely chopped coriander (dhania)
For The Garnish
  • 4 lemon wedges
  • 1 tbsp chopped coriander

For the bhaji
  1. Heat the butter in a deep non-stick kadhai, add the capsicum and sauté on a medium flame for 1 minute.
  2. Add the tomatoes, chili powder, pav bhaji masala, salt and ½ cup of water, mix well, mash it lightly using a masher and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  3. Add the green peas, raw bananas and ¾ cup of water, mix well, mash well using a masher and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  4. Add the coriander and mix well.
  5. Garnish with lemon and coriander and serve immediately with toasted pav and tomato slices.
  • 2 cups All-purpose flour and ½ cup wheat flour
  • 8 Raw bananas
  • 2-tsp. Green chilli paste
  • 1 tsp. Dried mango powder
  • ½ cup Chopped coriander
  • Salt
  • Butter/Ghee

Rotis: Shift both the flours. Add salt to the flour and knead the flour with water to make the dough. Roll a roti/tortilla from the dough and roast on the griddle. Make all the rotis in similar way.

Stuffing: Boil the bananas in a pressure cooker. Peel and mash them. Add mango powder, coriander leaves, chilli paste and salt. Mix well.

When serving, place roti on the griddle. Spread stuffing on the roti. Sprinkle chopped tomatoes and cheese (optional). Roll up rotis and roast it putting some ghee or butter. Serve with coriander chutney and tomato ketchup.
  • 1/2 cup green moong dal with skin
  • 1 1/2 cups whole wheat flour
  • 2 tsp coarsely powdered coriander seeds
  • 1/4 cup finely chopped coriander
  • 1/2 tsp garam masala
  • 1 tsp powdered sugar
  • 1 tsp chilli powder
  • 1/2 tsp dried mango powder
  • 2 tsp oil
  • salt to taste
  • whole wheat flour for rolling
  1. Clean, wash and soak the moong dal in enough water in a bowl for 2 to 3 hours. Drain well.
  2. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  3. Divide the dough into 12 equal portions and roll each ball with the help of wheat flour.
  4. Heat a non-stick tava (griddle) and cook each paratha, using oil, till they turn golden brown in colour from both the sides.
  5. Serve the parathas with chutney and curd.
  • 1-1/2 cups rice
  • 1/2 cup urad dal washed
  • 1/2 teaspoon fenugreek seeds
  1. Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
  2. In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
  3. Cover and ferment the batter in a warm place. Batter will be about one and half time in volume.
  4. When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
  5. Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
  6. Cook till the dosa turns brown in color and crisp. At this point flip the dosa using a flat spatula, for about 15 seconds.
  7. Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
  • 2 teaspoon ghee
  • ¼ cup pre-soaked and drained rice
  • 1- litre warm milk
  • 5 tablespoons sugar
  • 2-3 cardamom crushed
  • Pinch of saffron strands
  • ¼ cup chopped/sliced assorted nuts
  • 1 tablespoon dried rose petals optional
  1. Soak saffron in 1 tablespoon of warm milk and keep aside.
  2. Heat up a heavy bottom non – stick pan. Add in ghee.
  3. Now stir in the drained rice for 1 minute on medium heat.
  4. Now slowly add in the warm milk. Let it come to a boil. Stir occasionally.
  5. Once it starts to boil, lower the heat and keep stirring often to avoid rice or milk sticking to the bottom and the sides.
  6. The milk will start thickening and reduce within 20 minutes.
  7. After 20 minutes, just check the rice, it should be tender enough.
  8. Now add the sugar, cardamom and saffron milk.
  9. Cook it for another 10 minutes. The milk should have considerably reduced.
  10. Mash some rice with the back of the spatula if desired. It might look thin but remember after cooling and chilling it will considerably thicken up.
  11. Stir in the chopped nuts and switch off the flame.
  12. Serve warm or chilled.
  13. Add rose petals just before serving.
  • 1 cup wheat germ (slightly big grained)
  • 1 cup jaggery or sugar
  • 3 cups water
  • 3/4 cup ghee
  • 1 tbsp. almonds peeled and slivered
  • 1/2 tsp. cardamom powder
  1. Boil together 1 cup water and jiggery or sugar till fully dissolved.
  2. Cover and keep aside.
  3. In a heavy sauce pan heat ghee.
  4. An aroma must exude. Boil remaining 2 cups water.
  5. Add to roasted wheat germ, cook till grain is tender, and water is absorbed.
  6. Add hot sweet-water. Strain while pouring in.
  7. Stir gently, and cook till all water is absorbed and ghee separates.
  8. Sprinkle cardamom powder, half almonds, mix well.
  9. Garnish with remaining almonds.
  10. Serve hot.
  • 1/2 cup chana dal
  • 3 tbsp oil
  • 1 1/2 cups steamed raw banana slices
  • 1/4 cup finely chopped cabbage
  • 1 tbsp finely chopped green chilies
  • 1/4 cup finely chopped mint leaves
  • 1/2 tsp dried ginger powder
  • 1 1/2 tsp chaat masala
  • 1/2 tsp garam masala
  • salt to taste
  • oil for greasing and cooking
  • chaat masala for sprinkling
  1. Heat 1 tbsp of oil in a broad non-stick pan, add the chana dal and sauté on a slow flame for 3 to 4 minutes.
  2. Cool slightly and grind the chana dal to a powder. Keep aside.
  3. Heat the remaining 2 tbsp of oil in the same pan, add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add the bananas, green chilies and mint leaves, mix well and cook on a medium flame for 1 to 2 minutes.
  4. Remove from the flame and blend in a mixer to a smooth paste without using any water.
  5. Combine the chana dal powder, raw banana paste, salt, dry ginger powder, chaat masala and garam masala and mix well.
  6. Divide the mixture into 4 equal portions and shape each portion into 75 mm.
  7. Heat a non-stick tava, grease it with oil and cook the kebabs on a medium flame using a little oil till they turn golden brown in colour from both the sides.
  8. Sprinkle some chaat masala evenly on the kebabs and serve immediately with green chutney.
For Stuffing
  • 1 cup grated paneer (cottage cheese)
  • 3/4 cup finely chopped cabbage
  • 2 tbsp finely chopped coriander
  • 1/2 tsp finely chopped green chilies
  • 1/2 tsp coriander seeds (coarsely ground)
  • 5-6 black pepper (coarsely ground)
  • Salt to taste
For Dough
  • 1 1/4 cups whole wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Whole wheat flour for rolling
Ghee for cooking

  1. Combine whole wheat flour, oil and salt in a bowl and knead into a semi-soft dough using water. Divide it into 6 equal portions. Keep aside.
  2. Combine stuffing ingredients in another bowl and divide it into 6 equal portions.
  3. Roll a portion of the dough into a 75 mm using a little whole wheat flour for rolling.
  4. Place a little stuffing in the center of the circle.
  5. Bring together all the sides in the center and seal tightly.
  6. Roll again into a circle of 125 mm or desired thinness using a little whole wheat flour for rolling.
  7. Heat a non-stick tava and cook the paratha using a little ghee until golden brown spots appear on both the sides.
  8. Repeat with the remaining dough and stuffing.
  9. Serve with raita and green fudina chutney.
  • 4 and 1/2 cups Clear vegetable stock
  • 1/4 cup Finely chopped tomatoes
  • 1/4 cup Finely chopped capsicum
  • 2 tbsp Finely chopped cauliflower
  • 1/4 cup Finely chopped cabbage
  • 1/4 tsp Dried ginger powder
  • 1 tbsp Finely chopped fresh mint leaves
  • 1 tbsp Chopped coriander
  • 3 tsp Soy sauce
  • 2 tbsp Cornflour dissolved in 1/2 cup
  • 1 tbsp Oil
  • Salt to taste
  • Fried noodles and chopped coriander to garnish
  1. Heat the oil in a wok over a high flame. Add the vegetables, dry ginger powder and stir-fry for 2 to 3 minutes over a high flame.
  2. Add the stock, mint, coriander, soy sauce, salt and pepper. Stir well. Add the cornflour mixture and simmer for 1 minute.
  3. Garnish with fried noodles and coriander. Serve hot.
  • 3 Zucchini - skin removed and chopped into cubes
  • 1 Capsicum - chopped
  • 1 Tomato - chopped
  • Coriander - 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
  • Red Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Turmeric, 1/2 tsp
  • Garam masala, 1/2 tsp
  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 (stir in between).
  4. Add zucchini, capsicum and tomatoes. Cook for 2-3 minutes. Add lime juice and mix well. Cover the skillet and simmer for 2-3 minutes.
  5. Garnish with coriander leaves and serve with Chapati.

For The Pakodas
  • 1 cup besan
  • 2 tbsp finely chopped coriander
  • 1/4 tsp turmeric powder
  • a pinch of baking soda
  • 1 1/2 tsp finely chopped green chilies
  • salt to taste
  • oil for deep-frying
For The Kadhi
  • 2 cups curd
  • 2 tbsp besan
  • 1/4 tsp turmeric and 1/2 tsp chili powder
  • 2 cloves and a small stick cinnamon
  • 2 whole dry kashmiri red chilies
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp grated ginger
  • 4 to 6 curry leaves
  • 1 tbsp oil
  • salt to taste

For the pakodas
  1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
  2. Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in color from all the sides. Drain on an absorbent paper. Keep aside.

For the kadhi
  1. Combine curd, besan, turmeric powder, salt and 2 cups of water in a deep bowl and mix well using a whisk. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chilies, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
  3. Add the curd-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add water if needed.

How to proceed
  1. Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  2. Serve immediately.
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