Green Island

Ingredients

1 scoop vanilla ice-cream
2 spoon khush syrup
100 ml limca

Method

fill the glass with khush syrup and add limca. Put a scoop of vanilla ice-cream on top

Pink Lady

Ingredients

1/2 cups Milk
2 tb Lemon juice
1 tb Grenadine
1 tb Sugar, granulated
6 Ice cubes

Method
Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately.

Serves 3

Dal ka seera

Ingredients

500 gm Moong dal (green)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi powder

water about 250 ml.

Method

Soak the dal for 5-6 hours.

Wash and remove the skins well.

Grind dal fine either in a stone grinder or electric grinder or mixie.

Use as little water as possible.

Put sugar and water in a pan and put to boil.

Once sugar dissolve add a few tblsp. of milk.

As the syrup boils the scum will rise.

Remove with a strain.

Further boil till the syrup become sticky between the fingers.

(One thread should fall when poured from a tilted spoon) keep aside.

Heat the ghee in a heavy kadai (vessel) and add dal.

Keep stirring rigorously to avoid burning.

Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

Pour the hot syrup, add elaichi and dissolved saffron.

Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

Decorate with chopped dry fruit.

Serve hot especially on a cold day.

Note: This recipe can be made quickly. For that take Moong dal(Yellow dal) i.e without skin. Crush the dal in mixure(No need to soak it).  Then heat ghee and add the the powdered dal. Keep stirring for some time till dal is little cooked (It gets little red). Then add water in it. Stir it continously till water is absorbed and ghee begins to separate. Then add Sugar and elaichi powder. Stir carefully till sugar is absorbed and ghee is separated. Seera is ready. serve hot.

Kadai Paneer

Ingredients:

200 gm Paneer(Cottage cheese) 

1 medium sized capsicum

3 medium sized onions 

3 medium sized tomatoes

1 Green chili

½ inch of Ginger

6-7 cloves of Garlic

Pinch of Cumin and mustard seeds

Pinch of Hing

Whole Coriander seeds

1 ½ tbsp Watermelon seeds

25 gm cashewnuts

2-3 Red chilies

½ spoon Red chili powder

½ spoon Coriander powder

½ spoon  Turmeric powder

Pinch orange color

Milk

Lemon

Salt

Garam Masala

1 tbsp Khoya

1 tbsp Cream

1 tsp kasoori methi

 Method:

Take cashewnuts and watermelon seed and grind it. Soak the paste in water for 1 hour.

Boil tomatoes and remove skin than Make paste of it.

Take 2 onions and make paste of it.

Take Green chili, ginger and garlic and make paste of it.

Cut Paneer, capsicum and 1 onion in triangular shape.

Heat the oil in vessel(Kadhai).

Add cumin, coriander and mustard seeds, red chilies and hing in oil.

Add paste of ginger-garlic and chili in it.

Stir it and add onion paste.

After that add tomato paste and stir it properly.

After some time add cashewnuts and watermelon seed’s paste and stir it properly for some time. Add some water if needed.

Add red chili powder, coriander powder and turmeric powder.

Add chopped capsicum and onion.

Add bit of milk and orange color.

Then add Pieces of Paneer and mix it properly.

Add Garam masala, khoya and kasoori methi.

Turn off the Heat.

Add salt, few drops of lemon, cream  and butter. Mix it properly

Serve it with grated paneer on it.

Note: To make this Jain avoid garlic and ginger paste. Instead on paste of onion add paste of bottle gourd. Don’t add bottle gourd in pieces. 

Puranpoli

Ingredients

300gms. channa (yellowgram) dal

300 gms. jaggery (molasses)

1 tsp. cardamom powder

150 gms. plain flour

1 tbsp. ghee

warm water to knead dough

ghee to serve

Method

Boil dal in plenty of water till soft but not broken.

Drain in a colander for 10-15 minutes.

Pass through an almond grater little by little till all dal is grated.

Mash jaggery till lumps break. Mix well into dal.

Put mixture in a heavy saucepan and cook till a soft lump is formed

Take care to stir continuously, so as not to charr. Keep aside.

Mix ghee, flour, add enough water to make a soft pliable dough.

Take a morsel sized ball of dough, roll into a 4" round.

Place same sized ball of filling in centre, life all round and seal.

Reroll carefully to a 6" diameter round.

Roast on warm griddle till golden brown.

Repeat other side.

Take on serving plate. Apply a tsp. of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour.

But this method will consume more ghee and therefore calories.

Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

A complete Jain Recipe