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.