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Steps to prepare Jain Red Gravy

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Servings: 4 persons Ingredients: Oil - 8-9 tbsp Cumin seeds (Jeera) - 1 tsp Black pepper - 8-9 pieces Bay leaf - 1 piece Cinnamon stick - small 2 pieces Green cardamom - 3 pieces Ginger - 1/2 inch piece Bottle gourd (Doodhi) - 1 cup chopped Tomato - 2 cups chopped Cashew nut (Kaju) - 3 tsp Red chilli whole - 2 pieces Green chilli - 2 pieces chopped Red chilli powder - 2 tsp (as per your taste) Kashmiri red chilli powder - 1 tsp for colour Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Salt to taste Garam masala - 1 tsp Whole Masala:  It is a mixture of black pepper, cinnamon stick and green cardamom. Method to make Basic Red Gravy: Take a pan and heat oil. Add cumin seeds, whole masala, bottle gourd, tomato, cashew nut, a little salt and cover with a lid. Cook it on medium flame until soft. Turn off the stove to cool the mixture and grind a very fine paste. Now take 4 tbsp oil and add gravy paste, add all dry masala. Cover the gravy paste and cook till the gravy starts to release
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Steps to prepare Dudhi Chana Dal Ki Sabji

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Servings:  3-4 person Ingredients: Chana dal - 1 cup Bottle gourd (Dudhi) - 5-6 inch piece Tomato - 1 piece grated Oil - 5-6 tsp Mustard seeds (Rai) - 1/2 tsp Cumin seeds (Jeera) - 1/2 tsp Cloves - 2-3 pieces Whole red chili - 1 piece Red chili powder -1/2 tsp (as per your taste) Turmeric powder - 1/2 tsp Asafoetida (Hing) - 1/2 tsp Kasuri methi - 2 tsp Garam masala - 1 tsp (optional) Water - 2 cups (approx) Lemon juice - 1 tsp Salt to taste Method to prepare Dudhi Chana Dal: Wash chana dal and soak it in water. Drain the water after 30 minutes. Cut Dudhi into a small piece. Mix chana dal, dudhi, 1/2 tsp turmeric powder, a pinch of salt, and 1.5 cup water in a cooker. Cook this mixture on high flame till 2-3 whistles and then keep it aside to cool down. Now it's tadka time. Take a pan to add oil, mustard seed, cumin seed, whole red chili, asafoetida, cloves add tomato. Cook it for few minutes on medium flame. Add Kasuri methi, add 1/2 cup water into the pan and cook it for a minute
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Steps to prepare Jain Paneer Hyderabadi

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  Servings : 4 person  Ingredients: Oil - 10 tbsp  Green chili - 6-7 pieces in a big slice Ginger - 1/2 inch chopped in big pieces Bottle gourd (Dudhi) - 1 Bowl roughly chopped Tomato - 1 piece big slice Spinach (Palak) - 1 cup Coriander - 1 cup Water - 1/2 cup Whole Khada masala - (bay leaves - 2 piece, cloves - 3-4 piece, black pepper - 3-4 piece, cardamom - 2 piece) Butter - 50 gm (1/2 to use in gravy and remaining half  to use at the end of gravy) Hing - 1-2 tsp Curry leaves - 5-6 leaves Paneer - 200 gm Coriander powder - 1.5 tsp Turmeric - 1/2 tsp Red chili powder -1 tsp Cumin Powder - 1/2 tsp Salt to taste Single cream/homemade malai - 3 tbsp Coriander, cream for garnishing Gravy Paste Step: 1 Add 3-4 tbsp oil into a pan. Add all whole masala, ginger, red chili, bottle gourd, tomato, palak, coriander, and add water into it. Cook for few minutes on medium flame till it is soft. Leave it to cool and then grind to make a smooth paste. Step: 2 - Prepare Hyderabadi Paneer Heat the pan
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Steps to prepare Coconut Chutney

Coconut chutney is a side dish served with many indian recipes like idli, dosa , medu vada and kela vada . The ingredients and method to prepare one medium bowl of coconut chutney is described here. Ingredients: Dry grated coconut (or coconut powder) - 1 bowl Green chilli - 1 piece Black pepper - 1/2 tsp Curry leaves - 1-5 no Coriander - 1/2 cup Roasted chana (dalia) - 1-2 tsp Salt to taste Water Curd - 2 tsp (optional) Grind all the above ingredients till it forms a thick paste. Keep this raw coconut chutney paste aside. Chutney seasoning: Oil - 2tsp Mustard seed - 1 tsp Asafoetida (hing) - pinch Urad dal - 1 tsp Curry leaves - few Whole red chilli - 1 piece Heat the oil and add all ingredients into it. Once it start popping, add raw coconut chutney paste into it and mix it well. Coconut chutney is ready to serve.
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Steps to prepare Pudina Raita (Mint Raita)

Pudina raita (mint raita) is a healthy side dish that can be served with any indian meal. This dish is good for digestion and full of nutrition due to the presence of mint and curd. Method to prepare 4-5 bowls of pudina raita is explained here. Ingredients: Pudina (mint) leaves - 1 cup Ginger - 1 tsp  Tomato - 1 piece Black salt - 1/2 tsp Salt to taste Cumin seeds - 1 tsp  Curd - 500 gm Water - 1/2 cup Sugar - 1-2 tsp (optional) Method for making Raita: Grind pudina, ginger, tomato, cumin seeds to form a thick paste. Add this thick paste into the curd along with black salt and sugar. Add little water and mix it well. Pudina raita (mint raita) is ready to eat. Garnish with pudina leaves.
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Steps to prepare Caramel Popcorn

Ingredients: Ready white popcorn - 2 cups Sugar - 5 tsp Vanilla essence - 3 to 4 drops Baking soda - pinch Salt - pinch Method to make to Caramel popcorn: Take a thick bottom pan. Heat the sugar in kadhai on medium flame. Stir it continuously till the sugar is melted. Colour will change little. Add vanilla essence, soda and salt. Continue to stir till it become light grey. Add popcorn, and turn off the heat. Mix it well. It is ready to serve after cooled down. Note: remember to heat sugar on medium flame. To check the sugar syrup thickness while heated, put drop on the plate; if it can't move then sugar syrup is ready.
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Pani Patasha/ Golgappa (Pakodi)

Golgappa is very popular street food all over India. It is also known as Panipatasha in various regions, but in Gujarat it is known as Pakodi or Panipuri. Pakodi can be eaten with different fillings along with pudina water. Servings - 50 to 60 no. Ingredients: Suji - 1 cup (200 gm) Maida - 1 tsp Salt - 1/2 tsp (optional) Oil for frying Water as per requirement Method for making dough: Mix all dry ingredients and add water slowly and make soft dough.  Take suji and pour water into it till it becomes like puri dough.  Make 7-8 small size balls and start rolling till it becomes like thin chapati. Cut into small round puri using cookie cutter or small glass. Heat the oil and add puri to deep fry in oil. When it puff-up, then turn it.  When it becomes crispy with little brown colour, transfer it into tissue paper. Pakodi or Panipuri is ready to eat.
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