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 

Sarson ka saag

Ingredients

1 bunch sarson greens

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

Method

1.Chop both greens, wash, drain.

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

Kache Kele Ke Kofte

Ingredients:
For the Koftas:
6 raw (kache) bananas
2 gms cumin
Salt to taste
5 gms ginger, chopped
5 gms green chilli, chopped
1 gm asafoetida (hing)
5 gms garam masala powder

For the Gravy:
1/4 kg beaten curd
2 gms cumin
3 gms clove
1 gm asafoetida (hing)
4 bay leaves
25 ml oil
5 gms ginger and green chilli, chopped
1.5 gms turmeric
5 gms garam masala powder
50 ml water
2 gms red chilli powder

Method:
Peel and boil the raw bananas and after they are boiled, mash them. Add all the other ingredients for the kofta to the mashed banana. Make small balls and deep fry. Keep these balls aside.

For the gravy, heat oil in a pan. Add cloves, asafoetida (hing), bay leaf, cumin, ginger and green chilli. Add turmeric, garam masala powder, and the red chilli powder to the curd and mix well. Add little water to get a thinner consistency. Add this curd to the pan. Put salt and let the gravy cook for 5 minutes. Add thekoftas, gently simmer for a few minutes and serve hot. Chop fresh coriander and garnish the koftas with it.

Note: This can be complete jain recipe just avoid the use of ginger.

Tricolor Paneer kebabs

Ingredients:

Yellow Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

4-5 tbsp hung curds 1 tbsp black pepper powder (a pinch of garam masala powder for added flavour) 1 tbsp amchur powder or lemon juice A big pinch turmeric powder - (for the yellow colour) Salt to taste 

Method

Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator. 

Red Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

1 tbsp red chilli powder - (for the red colour) 1 tbsp ginger garlic paste 1/2 tbsp kasoori methi (optional) 4-5 tbsp hung curds 1 tbsp lemon juice Salt to taste 

Method

Marinate the paneer pieces in above marinade for 2 hours in the refrigerator. 

Green Coloured Paneer Kebabs

8-10 paneer pieces (cut into a 2” squares) Make a paste of mint (small cup) and coriander leaves (small cup), 1 green chilli, 1”ginger piece, 1 tbsp lemon juice and salt.

Method

Marinate the paneer in this paste for 2 hours in the refrigerator. Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside. Grill/barbeque the paneer Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while cooking to ensure they don't get burnt. Cook them till they are soft and attain a light golden shade. Serve with green chutney or tomato ketchup.

Note: For Jain Recipe avoid the use of ginger-garlic paste.

Pav Bhaji

Ingredients:

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry.

For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 

1/2 cup shelled peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed

juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Method:

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft.

Add pavbhaji masala , chilli powder, turmeric, salt  and fry further 2-3 minutes.

Bring to boil.

Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Note: For jain avoid the use of onion, garlic and carrot.

   Instead of potato use raw banana.

Shrikhand

Ingredients:

1/2 kg. curds

300 gms. sugar

1/2 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed

Method:

Tie curd in a clean muslin cloth overnight. (6-7 hours).

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

Beat well till sugar has fully dissolved into curd.

Pass through a big holed strong strainer, pressing with hand or spatula.

Mix in cardamom powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.

Chill for 1-2 hours before serving.

Note: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

A complete Jain Recipe

Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

Dahi chana

Ingredients:

1cup kale chane soaked in warm water for 2-3 hours
½ tsp gram flour (besan)
½ cup Yogurt (dahi)
½ tsp red chilly powder
¼ tsp turmeric
¼ tsp coriander powder
¼ tsp cumin seeds
hing a pinch
salt to taste
oil

Method:

Cook soaked kale chane till done, Use a pressure cooker.
Drain water from kale chane.
Heat oil in fat bottom vessel .
Add cumin seeds and hing.
When they crackle add dahi and stir.
Add besan quickly and stir properly.
Add red chilly powder, coriander powder, turmeric powder and salt.
Add kale chane in it.
Mix it properly and remove from heat.

Note: A complete jain recipe for paryushan festival.

Mirchi ka Salan

Ingredients:

Fresh big (medium thick) green chilies - 250 gms
Mustard seeds - 1 tsp
Kalonjee (onion seeds)- 1/2 tbs
Fenugreek seeds - 1/2 tsp
Tamarind pulp (ie soaked in water) - 1 small cup
Curry leaves 15
Fresh chopped coriander- 1/2 cup
Ginger garlic paste - big tbsp
Salt - according to taste
Red chili powder - 1/2 tsp
Turmeric powder - 3/4 tsp
Coriander powder - 1 tbs
Garam masala powder - 1 tsp
Jeera powder - 1 tbs spoon
Til (sesame seeds)- 3/4 cup
Ground nut (moongphalli) - 1/2 cup
Fresh coconut grated - 1 cup
Water - 2 cups
Oil or ghee - 1 1/2 cup

Method:

1. Wash and cut the green chilies into 1 inch or little bigger pieces diagonally that is in diamond shape or ordinary shape. Add curry leaves to the chilies and keep aside.
2. Grind sesame seeds, ground nuts and coconut into fine paste and keep aside.
3. Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and fenugreek seeds and saute for some time. Add the chilies and curry leaves, see that the chilies are well soaked in oil. If the oil seems to be less add some more oil and saute the chilies for few seconds and then add ginger garlic paste and keep stirring for 2 minutes.
4. Add chili powder, turmeric powder, jeera powder, coriander powder, garam masala powder and salt according to taste and saute for 2 minutes.
5. Add the grounded paste (sesame seeds, coconut, ground nuts) and saute continuously so that the chilies are well coated with the paste and add 1 1/2 cup of water and keep stirring. (See that you don’t put lots of water and make the gravy very thin and watery. Gravy should be thick).
6. When the oil comes on top and the chilies are almost tender add the tamarind pulp (that is tamarind soaked in water for sometime), according to taste that is how sour you want and cook for 5 minutes and take out of flame. And garnish with fresh chopped coriander. Serve with hot parathas, plain rice or biryani.

Note: If You want a Jain recipe do not add ginger-garlic paste. And as Tamarind is said to be not good for health you can use lemon juice also but add it at the end when you had removed it from flame.

Fry Karela on Tava

Ingredients:

3 to 4 Bitter Gourds,
3 tbs oil
A pinch asafetida(hing)
½ tsp cumin seeds
¼ tsp turmeric powder
½ tsp coriander powder
¼ tsp Red chilly powder
¼ tsp fennel powder
¼ tsp dry mango (amchur) powder
Jaggery
Salt

Method:

1. Wash the bitter gourd properly and peel the rough skin.
2. Cut bitter gourd in circle shape.
3. Sprinkle salt on it and keep aside for 20-30 minutes.
4. After that wash the bitter gourd properly and drain all the water.
5. Mix turmeric powder, fennel powder, coriander powder, chilly powder, dry mango powder in separate bowl and apply it on the bitter gourd.
6. Fine cut the jaggary and add it in bitter gourd.
7. Heat oil on the iron tava.
8. Add cumin seeds and hing.
9. When they crackle add bitter gourd. Sprinkle little water and mix all properly.
10. Keep stirring for some time on sallow heat.
11. When water absorbs increase the heat and keep stirring.
12. When bitter gourd turns black remove it from heat.

Note: A complete Jain recipe.

Making time: 40 minutes
Serves: 3 persons
Shelf life: Best fresh

Vegetable Chillas

Ingredients:
1/4 cup wheat flour
3 tbsp gram flour
2 tbsp rice flour
1 tsp. semolina
1 tbsp coriander leaves, chopped finely
1/2 tsp mint powder or 4-5 mint leaves, chopped finely
1 tbsp. spinach chopped (optional)
1 tsp. paneer or cheese grated
1 tbsp. minced mixed vegetables: beans, peas, cabbage, bottlegourd, etc.
1/4 tsp turmeric powder
1 tsp oil
2 green chillies, chopped finely
1/2 tsp red chilli
1 tbsp oil
1/8 tsp baking soda
salt to taste
oil for shallow frying

Method:

1. Vegetables should be minced very fine, in a electrical chopper.
2. Grind spinach to a paste, adding chillies if desired.
3. Mix all ingredients except oil and cheese, and make a thick batter.
4. Heat a heavy dosa tawa or griddle, and put a ladleful of batter in centre.
5. Spread out like a pancake.
6. Allow one side to brown a bit, flip sides, and drizzle a 1/2 tsp. oil over it.
7. Cook till even browned and golden on both sides.
8. Garnish with grated paneer or cheese
9. Serve hot with tamarind chutney or green chutney, as desired.

Note: A complete Jain Recipe

Making time: 40 Minutes
Makes for: 4
Shelf life: Best fresh

Shahi Paneer

Ingredients:

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Note: For Jain recipe instead of onion you can add little bit grated bottle gourd and ginger is optional.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.