Recipes for JAIN PARYUSHAN

List of recipes available
• Raw Banana Veggie
• Raw Banana Curry
• Methi Papad Curry
• Moong Curry
• Jain Paneer Butter Masala
• Chhola
• Gud Papdi / Paak
• Paneer Paratha

Raw Banana Veggie
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Raw Banana -8
• Oil - 2tbsp
• Turmeric Powder - 1/2 tsp
• Salt to taste
• Coriander Powder - 1 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Cumin Seeds - 1/2 tsp
Method :
• Peel of the bananas. Slit the bananas lengthwise into 2 halves.
• Slice them into 1/2" pieces.
• Immediately heat oil in a wok. Add the cumin seeds and let them splutter.
• Add the bananas and stir vigorously for a minute on high flame.
• Add the salt and turmeric powder and stir again on high flame for another minute.
• Now lower the flame to medium heat and cook for 7-10 minutes, stirring it at regular intervals.
• Now lower the flame and cook again for 2-3 minutes, till the bananas become crispy.
• Now drain the extra oil if the oil separates.
• Add coriander powder and chili powder and stir , and put off the flame.
• Serve hot.


Raw Banana Curry
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Raw Banana - 6
• Oil - 1 tsp
• Water - to boil
• Salt - to taste
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Chili Powder - 1/2 tsp
• Butter milk - 1/2 cup
• Cumin Seeds - 1/4 tsp
• Asafoetida - a pinch
Method :
• Peel off the bananas. Slit the bananas lengthwise into 2 halves. Cut them into 1/2" pieces.
• Put them in water enough to immerse all the banana cubes.
• Boil them, adding salt and covering it till they become tender (it will take approx. 5-7 minutes).
• Drain the water of the bananas.
• Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida.
• Add the bananas and all the other ingredients, one by one and cook on medium flame for 2-3 minutes.
• Serve hot with phulka or chapatti.



Methi - Papad Curry
Preparation Time : 45 minutes
Serves : 4
Ingredients :
• Fenugreek Seeds- 1/4 cup
• Papad - 4
• Oil - 1 tsp
• Salt to taste
• Turmeric Powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Lemon Juice - 0f 1/2 Lemon
• Sugar - a pinch
• Chili powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Water - 1 cup
Method :
• Soak the fenugreek seeds for 25-30 minutes.
• Pressure cook it for 4-5 whistles or for 25 minutes.
• Heat oil in a pan.
• Add the asafoetida and the fenugreek seeds.
• Add all the other ingredients except papad.
• Semi roast the papad and break into medium sized pieces and add them to the curry.
• Let it come to a boil and then cook on medium flame for 5-10 minutes.
• Serve hot with chapatti or phulka.


Moong Curry
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Green Gram - 1 cup
• Tomato - 1 (small)
• Bay Leaf - 2-3
• Cloves - 1-2
• Cinnamon - 1 stick
• Dry Red Chili - 2
• Cumin Seeds - 1/4 tsp
• Salt to taste
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 1 tsp
• Chili Powder - 1/4 tsp
• Asafoetida - a pinch
• Sugar - 1/2 tsp (optional)
• Lemon Juice - 2 tsp
• Water - 1/2 cup
Method :
• Soak the gram for 25-30 minutes in lukewarm water. Chop the tomato finely and keep aside.
• Pressure cook it for 4-5 whistles or 25-30 minutes.
• Heat oil in a pan.
• Add cumin seeds, asafoetida, bay leaf, clove, dry chili, and cinnamon. Stir fry for 1/3 a minute. Add the tomatoes and stir fry till the tomatoes are cooked.
• Add a tsp of cooked gram and 2 tsp of water. Now add all the other ingredients except lemon juice. Cook on low flame till oil separates.
• Now add all the cooked gram and the water and let it come to a boil. Then cook on low flame for 10-12 minutes till you get the dal makhani consistency.
• Add the lemon juice and put off the flame.
• Serve hot with rice or phulka.
Variations: Red gram curry can be made in the same way. ( Red gram have to be soaked for 6-8 hours and cooked for 10-12 whistles or 45- 50 minutes. Little cooking soda must be added while pressure cooking)


Jain Paneer Butter Masala
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Paneer - 250 gms
• Tomatoes -2 (medium)
• Cashew nuts - 2 tbsp
• Pumpkin seeds - 1 tbsp
• Bay leaf - 2
• Cloves - 2
• Cinnamon - 2 sticks
• Green cardamom - 3
• Oil - 2 tsp + for shallow frying
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Chili Powder - 1/2 tsp
• Sugar - a pinch
• Fresh Cream / malai - 1 tbsp
• Beaten Curd - 1 tbsp
• Salt to taste
• Water - 1/4 cup
• Butter - 1 tsp
• Cumin seeds - 1/2 tsp
Method :
• Dry grind cashew nut and pumpkin seeds..
• Grind tomatoes, bay leaf, cinnamon, cardamom, coriander powder, turmeric powder, cumin seeds, chili powder. Now mix all the ground ingredients and grind once again to mix and make the gravy.
• Cut the paneer into cubes of desired size and shape. Shallow fry in little oil with some salt till light brown in colour.
• Heat 2 tsp oil And butter.
• Add the gravy and sauté on low flame, stirring it continuously until the oil separates.
• Add the water and bring it to a boil.
• Now add the paneer cubes and cook on medium flame for 7-10 minutes stirring lightly at regular intervals.
• Add little water if you desire.
• Serve hot with phulka or rice.



Chhola
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Chick peas - 1 cup
• Tomato puree or grated tomato - 1/2 cup
• Bay Leaf - 2
• Chhole Masala - 2 tsp (without onion and garlic)
• Salt to taste
• Coriander Powder - 1 tsp
• Oil - 2tsp
• Cumin Seeds - 1 tsp
• Asafoetida - 1/4 tsp
• Cooking Soda - 1/4 tsp
• Water - 1/2 cup
Method :
• Wash and soak the chick peas in lukewarm water.
• Add the cooking soda and salt and pressure cook it for 8-10 whistles or 35 minutes.
• Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida and the bay leaf.
• Add the tomato puree and cook on medium flame for 2 minutes.
• Add 2 tsp of cooked and mashed chick peas. Add 2 tsp water and all the other spices and cook on low flame till the oil starts separating.
• Add the remaining chick peas and water.
• Let it come to boil and cook on for another 10-12 minutes.
• Serve hot with poori or bhatura.



GUD PAPDI / PAAK
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Whole wheat flour - 1 cup
• Ghee - 1/4 cup
• Jaggery - 1/4 cup
• Almonds and Pistachio, finely sliced - 1/8 cup
• Dry Ginger powder - 4 tsp
Method :
• Melt ghee in a big pan.
• Put the wheat flour and roast the flour on medium flame, stirring continuously until medium it turns brown in colour.
• Take off the flame and mix the jaggery into it. (Use Kolhapuri type, if possible - If using so, grate it and mix it)
• Stir vigorously for only half minute only until the jaggery melts and mixes.
• Don't stir it more as it will become hard on stirring more.
• Grease a thali ( 6" wide and 2" deep plate).
• Pour the mixture into the thali and lightly tap it on the flour to evenly spread it.
• Garnish it with the nuts.
• Let it cool. On cooling, cut it into square or diamond shape.
• Serve as a sweet dish.



PANEER PARATHA
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Ingredients for stuffing:
• Raw Banana (boiled) -3
• Salt - to taste
• Garam masala- 2 tsp
• Lemon juice- 1 1/2 tsp
• Paneer (grated) - 1 tbsp
• Sugar - 1 tsp
• Ingredients for flour:
• Whole wheat flour- 1 1/2 cup
• Oil - 2 tsp
• Salt - to taste
• Ghee with oil (equal proportions)- for shallow frying
• Water - enough to bind a soft dough
Method :
• Mash the boiled bananas and mix well the ingredients for stuffing properly and keep aside.
• Divide into 12 equal balls.
• Mix all the ingredients for dough properly and bind a soft dough and keep it covered for 30 minutes.
• Divide the dough into 12 balls.
• Roll them with a roller pin into puris of 2" diameter.
• Put the ball stuffing into it and seal it properly with the puri.
• Lightly press it and roll them with light pressure, taking little flour for dusting as required; into 4" diameter parathas.
• Shallow fry them with with ghee and oil mixture on both sides till light brown in colour on medium flame.
• Serve hot with tomato chutney or any pickle of your choice.