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Jain Desi Khana

Apr 04, 2018

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    www.tarladalal.com

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    INTRODUCTION

    ay in and day ou t I get queries from many troubled housewives and anxious young chefs as to

    wh at Jain food really is, and abou t how to cook it? Even those w ho have been ordering Jain food

    instead of Asian vegetarian meals on flights, admit tha t they d on't really know wh at Jain food is.

    Many think tha t Jain food is simp ly vegetarian food cooked w ithout certain root vegetables. Only a

    handful of people actually know that cooking Jain food involves complying with many, many

    more ru les. In this book I have tried my best to stick to all the Jain cooking p rinciples, enabling

    peop le to prepare au thentic and h ealthy Indian Jain food for their families and friends.

    My research team an d I, after several roun ds of trial and error, have succeeded in converting even

    certain traditional garlic-onion based recipes into Jain dishes. We have presented recipes like

    Malabari Curry, Dal Makhani, Paneer Tikka Masala, Spicy Chole an d Samosa Kadh i Chaat

    which are usually loaded w ith ginger-garlic and onion paste, in a sans onion and gar lic version,

    thereby ad ding them to the rep ertoire of Jain food recipes.

    So, if you have Jain friends coming over for d inner or in-laws w ho are very pa rticular abou t their

    Jain m eals, then this is the book for you .

    I have also compiled a book w ith Jain International recipes, dedicated especially to m y d ear Jain

    cooking enthusiasts, who often have trouble transforming their favourite International recipesaccording to th e Jain stand ard s.

    Regards,

    D

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    CONTENTS

    SNACKS

    Sam osa Kadhi Chaat ............................ 10

    Pap ad Paneer ke Kurkure ................... 13

    Cru nchy Raw Banana Cu tlets............. 15

    Chana Dal Seekh Kebabs..................... 16

    Moong Dal Khandvi ............................ 18

    Vegetable Cup Cakes with

    Coconut Sau ce ...................................... 21

    Spicy Moongd al Waffles ..................... 24

    Pan eer Tikka Kath i Rolls ..................... 26

    Capsicum Rings .................................... 28

    SU K H I SU B Z I S

    Quick Paneer Subzi ............................. 30

    Spicy Chole ........................................... 32

    Cucum ber Chana Dal .......................... 34

    Mango Sasav ......................................... 36

    Peas and Raw Banana Subzi .............. 38

    Vatana Makai nu Shaak ...................... 39

    Kacche Kele ki Errisery........................ 41

    French Beans Foogath ......................... 43

    Cabbage Foogath .................................. 44

    CURRI E S

    Vegetable Makhanwala ....................... 45

    Doodhi Kofta Curry ............................. 47

    Hariyali Makai Stuffed Padwal.......... 49

    Chettinad Curry ................................... 51

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    Malabar i Curry .................................... 53

    Hariyali Makai Curry ......................... 56

    Paneer tikka Masala ............................ 58

    Am ritsari Gobi Mu tter ........................ 60

    D A L S & K A D H I S

    Sind hi Kad hi ........................................ 62

    Dal Pinni ................................................ 64

    Panchmel Dal ....................................... 67

    Dal Makhani.......................................... 69

    Dapka Kadhi ......................................... 71

    RICE

    Vegetable Biryan i ................................. 73

    Tendli Bhaat .......................................... 76

    Achari Paneer Pu lao............................. 78

    Avial Rice............................................... 81

    Rice and Curry in Banan a leaves ....... 83

    Chitrana Rice ........................................ 86

    R O T I S

    Toasted Methi Rotis ............................. 88

    Spicy Urad Dal Puris ............................90

    Cabbage and Paneer Parathas ........... 92

    Coriander Rotis..................................... 94Stuffed Cauliflower Puris.................... 96

    Nariyal ki Meethi Roti ......................... 98

    BASIC RECIPES

    Green Chutney.................................... 100Tomato Sauce ...................................... 101

    Green Sauce......................................... 102

    Red Chilli Sauce.................................. 102

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    Preparat ion time: 5 minu tes. Cooking time: 7 to 8 minutes. Serves 4.

    Sasav, as mustard seeds are called in K onkani, impart s a un ique fl avour t o t hi s M angalorean dish.

    M an go Sasav

    2 cups peeled and cubed ripe man goes

    1 cup freshly grated coconu t

    1 tsp mu stard seeds (rai / sarson)

    tsp tu rmeric powd er (haldi)1 tsp chilli powder

    1. Dry roast the mu stard seeds in a pan till they crackle.

    2. Grind together all the ingredients except the man go pieces and jaggery with cup

    water to make a paste.

    3. Pour this paste into a pan. Add 1 cup of water and bring to a boil.

    4. Add the jaggery, salt and m ango pieces and simm er till all the water dr ies out.Serve hot with steamed rice.

    1 tsp tamarind (imli) pulp

    7 to 8 black pepp ercorns

    2 tsp jaggery (gur)

    Salt to taste

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    Mango Sasav

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    Preparat ion time: 10 minutes. Cooking time: 10 minutes. Serves 4.

    Fast and easy to cook, this is a tasty and healthy snack made using moong dal.

    M oon g Dal K h an dv i

    1 cup soaked moong dal (split yellow gram)

    cup curds (dahi), whisked

    1 tsp green chilli paste

    tsp tu rmeric powd er (haldi)2 pinches asafoetida (hing)

    Salt to taste

    For the temperin g

    1 tsp mu stard seeds (rai /sarson)

    1 tsp sesame seeds (til)

    tsp asafoetida (hing)

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    For the garnish

    2 tbsp chopped coriander

    1. Make the butter milk by whisking together the curd s with cup of water.

    Keep aside.2. Drain and grind the moong dal to a very fine paste in a food processor using 1 tbsp

    of water.

    3. Combine the moong dal paste, butter milk, green chilli paste, turmeric powder,

    asafoetida and salt and cook on a m edium flame stirring continuously till the

    mixture becomes thick, and leaves the sides of the pan .

    4. Spread th e mixture thinly on the back of 4 to 5 200 mm . (8") d iameter thalis. Allow

    to cool for five minu tes.

    5. Cu t the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.

    How to proceed

    1. For the tempering, heat the oil in a pan and add the mustard seeds.

    2. When they crackle, add the sesame seeds and asafoetida and pour on top of the

    prepared khand vis.Serve garnished with the coriand er.

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    Moong Dal Khandvi

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    Dear Friends,

    e l l aware o f the hea l th andspiritual benefits of Jain cooking and

    recognizing it for the treasure trove that it is, Ihave tried, in this book, to present acollection of traditional Jain recipes as wellas other famous recipes adapted to the Jainway of cooking.

    For each of you, Jain cooking can be arevelation. You'll realise as you cook that it isindeed possible to cook delicious mealseven without using ingredients like potatoes,onions and garlic, which we otherwise takefor granted!

    If you have invited Jain friends over to dinner,

    if the elders at home are specific abouthaving Jain meals, or if you yourself are aJain cooking enthusiast, then this book willbe a good addition to your library.

    Happy cooking,

    W

    Padma Shri awardee, Mrs Tarla Dalal is India's bestselling author in any field, with over 3 million cookbooks

    sold to date. She is the first to launch a bi-monthly food

    magazine, Cooking & More, which is the best selling

    cookery magazine in India, under her own name.

    Samosa Kadh i Chaat

    ISBN 978-818949121-5