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.