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.