Friday, March 14, 2014

Jain Karare Bhindi


1tsp mustard (rai)
3-4 cashewnut(kaju)
10-12 groundnut(sing)
1tbsp red chilly powder (mirchi)
2 1/2 tbsp Coriander seeds powder (dhana jiru)
1tspTurmeric powder (haldi)

250 gms Okra (bhindi)
1tbsp oil
1 1/2 tsp salt
coriander leaves

  1. Grind all spices and nuts and prepare a coarse paste (not very fine). 
  2. Take oil and Roast the chopped Okra on a thick pan. 
  3. Keep roasting it till it is cooked dull green.
  4. Add salt and grounded paste and let it cook for 2 mins.
Eat this curd rice or Roti. Simple to cook and delicious to taste. I am a die hard fan of bhindi. I can have it everyday perhaps. Hope you like it too. The one i ate had okra chopped vertically.

Friday, October 4, 2013

Jain Ameri Khaman

Mumbai's famous 'Khau Gali' (Foodie's Lane) has a line of fast food live counter stalls that delights the daily commuters, shoppers, businessmen and the laborer. My best time spent is at my mom's mother's place. That was very near to this shopper’s paradise ‘Zaveri Bazar’. One could find a huge aluminum Frying Pan (Kadai) of khaman that is kept worm and served with delicious garnishing. Let’s make one instant recipe now.


Mustard seeds (rai)
Asoetefeda (hing)

2 tsp green chili paste
4 tbsp Sugar
1/2 cup grated Coconut
1 cup pomegranate
1 cup Besan or gram floor
1 tsp lemon juice
1 cup Luke warm water
1 packet of Sev
Coriander leaves

1 packet of Eno fruit salt (combination of baking soda, citric acid and soda )
1 tbsp oil
1 1/2 tsp salt


1. Take a mixing bowl and add besan or gram floor, salt, sugar, water and mix in one direction.
2. After it is mixed properly add fruit salt to the batter and over the fruit salt put lemon juice. There will be a bubble reaction. Mix it well.
3. Grease a 6-8 diameter dish (thali) with oil and pour the whole batter. Slightly bang the thali on the platform to release any air bubble.
4. Preheat water in a pan where the thali can be easily placed inside. Place in such a way that the thali doesn’t immerse in water. Use a steel cup or a raised platform. Instead one can use a Dhokla maker also.
5. Cook for about 7 minutes and you will see the batter has been baked. It will look fluffy and raised. To confirm if it is cooked from inside, immerse a clean knife tip. If the Knife tip is sticky when out then you need to cook for some more time. If the cooking time is increased then the raised batter will flatten. We don’t want that.
6. Let the Dhokla cool down for some time.
7. Now make the Dhokla flaky by simple crushing with hand. If it is not soft, you can grate it.
8. Prepare the seasoning only when you want to serve the dish. 
9. On a small pan put oil and black mustard seeds. Let it rattle and then put Asoefoteda (hing), khaman and mix well.

Mix pomegranate, shredded coconut and Sev. Garnish it will coriander leaves. Enjoy with Tea.

Thursday, August 8, 2013

Jain Bisi Bele Bhat

black pepper (mari)
coriander seeds (dhana)
gram split seeds (dadia dal)
Cumin seeds (jeera)

1/2 Coconut
1 cup rice
1/2 cup dal
1 tomato

choice of mix vegetables
100 gms beans
100 gms peas

1tbsp oil
1tbsp ghee
1 1/2 tsp salt
1tsp chilli powder & Coriander seeds powder
coriander leaves


  1. Cook one cup rice and half cup dal in cooker until 3 whistle.
  2. Roast spices on a pan till brown and grind them. Also grind fresh coconut.
  3. Take oil and ghee in a Kadhai and put the roasted spices, tomato juice and coconut. 
  4. When the gravy is cooked well add cooked rice and Tur dal. Mix well.
  5. Add salt, chili powder and dhana jeera (coriander seeds & Cumin) powder and let it cook for 5 mins.
Eat this rice with curd that is boiled and cooled. Jains don't eat lentils with curd. Only hot curd can be used. I put the curd bowl in cooker and give it a whistle. 

Thursday, April 25, 2013

Jain Stuffed Paratha

Jains dont eat Aloo or Potato so here is the trick. Replace the potato ingredient with raw banana. Similarly hing or Asafoetida replaces garlic, onions can be replaced by cabbage and thus you can have a Jain version of most of the foods.

After the secret is understood, lets make Jain Stuffed Paratha.

3 raw banana
1/4 cup chopped coriander leaves
1/2 tsp hing
1/2 tsp turmeric powder
1/4 cup finely chopped green chilies
1 tsp  raw mango powder (amchur)
1 tbsp cooking oil
salt to taste

1 cup Wheat floor
1/2 cup water
1 tbsp oil
pinch of salt
Ghee to roast


  1. Boil the raw banana in pressure cooker.
  2. Smash them well and add coriander leaves, green chilies, raw mango powder and salt
  3. Take oil on a tadka pan (small fry pan) and season the smashed banana with hing and turmeric. Mix well. Cooked stuffing tastes better.
  4. Bind wheat floor with oil, water and salt to make a roti dough. Keep aside for 15 minutes to rest.
  5. Make equal parts of the dough. Take a piece and with the help of a rolling pin, make a flat round shape of the dough. 
  6. Make sure the radius is thinner than the center. Roll until its 3/4 the size you want your Paratha to be.
  7. Place a ball of stuffing and now bring together the sides of the roti and tie it. Remove the excess dough and roll again.
  8. On a flat skillet, place the paratha. When one side starts to cook, flip it. 
  9. Now apply ghee or butter to shallow fry it.
  10. Make sure both sides are golden brown and crisp.
Stuffed paratha tastes well with coriander chutney or tomato ketchup or raita or pickle. Which one do you preffer?
Try different combination of stuffings like cheese chilly, cabbage capsicum, panner coriander... but just make sure the stuffing is very fine or else it will peel off the Paratha layer.

Friday, April 19, 2013

Jain Mango delight


1 ripe mango
250 ml milk
3tbsp white corn floor
1 cup sugar


  1. Boil the milk until it reaches the point and now add corn floor 
  2. Keep stirring and add sugar.
  3. Let this milk thicken on medium flame. 
  4. After it cools add mango juice.
  5. Refrigerate it for about 4-5 hrs. Serve chilled.

Before serving, decorate with thin slices of mango and chopped

Wednesday, March 20, 2013

Jain Cheese Chili Toast Sandwich

I know what you are thinking. A food item that has all the ingredients right in its name, would be no surprise. But this isnt the regular recipe.

1 cup maida
1 cup water
1 cup finely chopped green bell pepper
2 tsp green chilies paste
1 tsp salt
slice bread
cilantro chutney

  1. Take a pan and put oil. When it is hot put maida and roast till it throws some aroma. It will turn a bit brownish.
  2. Add salt and water in one go. Stir quickly so that no chunks are left. It should be like a paste.
  3. Add green chilies and green capsicum to it.
    The sandwich filling paste
  4. Apply green chutney on the bread slice and on it apply 1tbsp of the mixture we made. On this grate some processed cheese.
  5. Enclose this with another bread slice that has green chutney applied on one side.
  6. Take a hand toaster and grease it with butter. Place this sandwich to toast it until golden and crisp.
Cut it in pieces and serve with tomato ketchup.

Thursday, March 7, 2013

Jain Lachcha Paratha

This crispy indian bread goes best with any vegetable.

3/4 cup all purpose flour (maida)
1/4 cup wheat flour
cooking oil, ghee or butter
1 tsp salt


  1. Mix all the ingredients and bind it using water. Let it rest for an hour
  2. Now kneed the dough again for few minutes and divide it into big chunks of ball to roll.
  3. The shell dough
  4. Using a rolling pin make a 10 inch roti. Sprinkle oil and flour on it. Fold the roti horizontally like a paper fan. Now roll again like a snail shell.
  5. Make such shell and keep it aside for half an hour.
  6. Now again roll the shell dough about 6 inch.
  7. On a shallow skillet pan rost the paratha on one side till it shows some bubbles coming on the top. Flip side and put ghee or butter and roast till it has a good brownish color.

Jain Lachcha Paratha