Jain Bhojan

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.

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.

Servings: 15 to 16 no. Ingredients for Sugar syrup (Chasni): Sugar - 1.5 cup Water - 1 cup Cardamom powder - 1 tsp Saffron - little crushed - 1/2 tsp  (optional) Method to prepare Sugar syrup (Chasni): Add sugar and water in the pan. Boil the mixture and stair it constantly. Add saffron and cardamon powder and continue to stir it. Turn off the heat when syrup becomes little sticky. Keep it a side. Ingredients for jalebi: Wheat flour (maida) - 1 bowl Lemon juice -1 no Ghee - 1 tsp Ghee/ oil for frying Water - 1 bowl (approx.) Method to prepare jalebi: Mix maida, ghee and lemon juice in a pan. Start to add water slowly and mix well. Stir well to make smooth paste without any lumps. Collect the batter in the sauce bottle. Heat the oil/ghee and pour batter slowly in the circular jalebi shape. Heat it till it becomes golden brown so that it becomes crisps. Prepare all jalebi in this way. Soak all jalebi in hot sugar syrup for a minute and collect them in

Ingredients for dry samosa filling: Roasted crushed peanuts - 1 medium bowl Seasme seeds - 1 medium bowl Amchur powder (dry mango powder) - 1 tbsp Black salt - 2 tbsp Yellow mung dal - 2 bowl White chilli powder - 1 tbsp Jaggery (gud) - as per your taste Fennel seeds (sauf) - 1/2 bowl Dry mint (pudina) powder - 1 tbsp Dry curry leaves powder - 1 tbsp Roasted dry fruits - 1/2 cup (raisin, cashew nut (kaju)) Oil for frying  Method for making dry samosa filling: Soak yellow mung dal for 3 - 4 hours and remove all water and dry on the towel. Heat the oil and fry soaked mung dal till it becomes light golden brown. Keep the fried dal to cool down and then grind it coarsely. Mix all the dry ingredients in it. Filling is ready. Ingredients for making samosa dough: Maida (all purpose flour) - 3 bowl Carom seeds (ajwain) - 1 tsp Salt to taste  Oil - 6 tbsp Water Method for preparing dry samosa: Take a bowl and add maida in it and all dry things and

Servings: 2 persons Ingredients: Curd - 2 cup Cucumber grated - small  Carrot grated - small Sugar - 3 tsp Salt - to taste Coriander, cumin powder - 1/2 tsp Green chilli - 1/2 fine chopped Green coriander - few leaves fine chopped Asafoetida (hing) - pinch Red chilli -1/2 tsp Water - less then 1/2 cup Method for making raita: Whisk curd with hand beater. Add all ingredients and mix it well. Raita is ready to eat. Raita is already included in many traditional dishes and can also be served with rice, paratha or biryani.

Servings: 1 medium bowl Ingredients: Coriander - 1 bunch Green chilli  - 3 to 4 no. (as per your taste) Curd - 2 tsp Oil - 2 tsp Salt to taste Cumin seeds - 1 tsp Method of making Green Chutney: Wash coriander and green chilly. Chop it roughly. Mix coriander, chilli, cumin seeds, curd, salt and grind it finely. Green chutney is ready to serve. This is a multipurpose chutney and can be served with pakoda, burger or sandwich.

Sukhadi is a popular Gujarati sweet and considered to be very healthy due to jaggery. Sukhadi has gained religious importance due to mythological belief and people all around the Gujarat state frequently visit the Mahudi temple to pray Ghantakarna Mahavir swami and enjoy sukhadi as a prasad. Method to prepare sukhadi is described below. Servings: 1 medium plate Ingredients: Wheat flour (coarse/ bhakri flour) - 1 plate Jaggery fine crushed (gud) - 1 plate Ghee - 1 bowl Method: Heat ghee in a pan and add jaggery. Wait till the jaggery melts. Turn off the heat when it starts bubbling and colour changes. Add wheat flour and mix it well.  Take a plate and grease it with ghee. Pour the thick batter into it.  Wait till it cools down. Sukhadi is ready. Make pieces and serve.

Serving: 3 persons Ingredients: Paneer - 200 gm Dudhi (bottle gourd ) - 100 gm Capsicum - 1/2 no. (optional) Ginger - small piece Hing (asafoetida) - pinch Kaju (cashew nut) - 5 to 6 no. (optional) Tomato - 3 to 4 no. Red chilli - 2 - 3 tsp (as per your test) Turmeric - 1/2 tsp Coriander - 1 tsp Garam masala or Kitchen King masala - 1 tsp  Sugar - 2 tsp Salt to taste Cream - 1tbsp Kasuri methi - 2 tsp Elaichi (cardamom) - 2 no. Tej patta - 2 no. Tej stick -2 small stick Oil and ghee (butter) - 2 tbsp Water as per your medium consistency - 1 1/2 cup Coriander - 1/2 cup (for garnishing) Method for curry (sabji) Fry paneer till it becomes light brown or simply boil in water and keep it out. Grind dudhi, capsicum and ginger together. Make fine paste and keep it in another bowl. Grind tomato and make smooth paste. Soak kaju (cashew nut) and make it fine paste. Heat oil and ghee add whole garam masala, cardamom, tej patta ,tej stick and whole chilli. Add

Servings: 4 pieces Ingredients for dosa batter: Rice - 3 cup Urad dal (white dal) - 1 cup Fenugreek seeds (methi) - 1 tsp Water Method to prepare dosa batter:  Soak all ingredients in water for 4 hours. Grind it and keep it 5 hours for fermentation. Dosa batter is ready; keep it aside. Ingredients for palak filling: Palak chopped - 2 bunch Green peas -1 cup Corn -1/2 cup Raw banana (kaccha kela) - boiled  and mashed - 1 no. Paneer (cut in to small pieces) - 100 gm Red chilli - 2 tsp (as per your taste) Coriander powder - 1 tsp Garam masala -1 tsp Asafoetida (hing) - pinch Salt - to taste  Oil - 1 tbsp Green coriander - 1 bowl Method to prepare dosa with palak filling: Wash all vegetables (palak, peas, corn, etc.) and mashed banana. Heat oil and add hing. Add chopped palak, corn and  peas. Mix it properly and keep the flame high and cover it. After few minutes check till water burns. Add mashed banana, panner, all dry masala (red chilli, coriand

Servings:12 - 15 pieces. Ingredient: Maida -1 cup Oil - 2 tbsp Kalonji  or black seasame - 1/2 tsp Salt to taste Maida - 1 tbsp (sata) Ghee - 1 tbsp (sata) Water - 1/2 cup Oil for frying Steps to prepare Sata: Take a small bowl and add maida 1 tbsp and ghee 1 tbsp Mix it finely till  it becomes soft and fluffy. Method for making Nimki Dough: Take a big bowl and mix 1 cup maida with kalonji, salt and oil. Add water slowly and make dough like puri. and keep aside for 30 minutes. Keep the oil to heat. Make a big round dough ball and make thick chapati out of it.  Apply sata on whole chapati and roll it like thin roll. Now cut into small ball and press it. Make round puri, then fold it to a half moon shape and again fold it to make a triangle shape. Like this prepare all small balls into triangles. Prick all triangles on both sides with a fork. Place all nimki in oil heated with medium flame only to make it crispy. As soon as it gets golden brown colour,

Servings: 2 Persons Ingredients: Carrot - 1 piece Red or yellow pepper - 1/2 piece Cucumber - 1/4 piece Coriander - for garnishing Hummus (dip) - 1cup How to make Hummus Ingredient: Big chana (sock over night)  - 1 cup Seassame seed (til) socked - 2 tsp Oil - 2 tsp Salt - to taste Lemon juice - 2 tsp Cumin seed - 1 tsp Water - 3 tsp Curd - 2 tbsp Green chilli - 1 piece Black paper - 1/ 2 tsp Sugar - 1 or 2 tsp as per your taste Method of hummus dip: Mix all ingredient and grind it into fine paste. Shift it in another bowl. Add curd in this paste and mix it well.  Sprinkle coriander on the top. Dip is ready for serve. Hummus can be used with many things like puri, nachos and other snacks. Method to make Divers (salad): Peel carrot, cucumber and cut into thick slice sticks. Cut capsicum into long stick. Serve with Hummus deep. Serve the dip surrounded by the vegetables. Toppings: Use any vegetables as you like.

Servings: 1 Person Ingredients: Cooked rice - 1 plate Butter - 2 tbsp Cumin seeds - 1 tsp Green vegetables finely chopped - 1 cup (capsicum, green peas, tomato, carrot and raw banana) it is better to use different coloured capsicum. Red chilli - 1 tsp (to taste) Turmeric - pinch Salt to taste Biryani or Pulav masala - 1 tbsp Coriander - for garnishing Lemon - for garnishing or squeezing Method to prepare Bombay Tawa Pulav: Turn on the gas and keep the pan on the gas. Add butter in the pan. When butter is heated add cumin seeds. Add all chopped vegetables and saute for few minutes. Add red chilli, salt, biryani masala, turmeric powder and mix it well. Add 1 plate cooked rice and mix properly.  Garnish with coriander and lemon. Bombay Tawa pulav is ready to eat and can also be enjoyed with curd.

Ingredients: Tomato powder - 1 tsp Chat masala - 1/4 tsp Garam masala - 1 tsp Cumin powder (jeera) - 1 tsp Black salt - 1/2 tsp Sugar - 2 tsp Black pepper - 6 to 7 pieces Salt to taste Method to prepare tomato powder and tango masala: Wash tomatoes and cut into thin round slices. Keep into the sunlight for 5 to 6 days. When it dries, grind finely to form tomato powder. Mix all the above ingredients and grind them finely. Tango masala is ready to serve. Sprinkle this tango masala on wafers, mathri, kurkure or any other snacks. Adding this masala in the curry also increase food taste.

Servings: 4 -5 no. Ingredients for vada: 2 raw bananas (kacha kela) 1 tbsp oil 1 tbsp mustard seeds (rai) 4-5 curry leaves 4 green chillies (finely chopped) 1 tsp chopped ginger (optional) 1 tsp fennel seeds (saunf) 1/4 tsp turmeric powder (haldi) 3 tsp chopped coriander Pinch of asafoetida (hing) Salt to taste 2 cup of gram flour (besan) Oil for frying pav   4 Method for vada: First peel, boil and mash raw bananas. Heat one tbsp oil in kadhai and add mustard seeds, hing, ginger (optional), curry leaves, fennel seeds, green chilli and saute in medium flame and add mashed bananas and then turn off the heat. Sprinke coriander. Make small round balls and keep aside. Take a deep bowl and add gram flour, water and salt. Mix them well to make a thick batter. Heat the oil in kadai and add tbsp of hot oil to the batter and mix it well. Dip the banana balls in the batter and deep fry till they turn golden brown. Ingredients for dry red chutney: 1

Servings: 4 persons Ingredients: 2 raw bananas (kacha kela) 1 tbsp oil 1 tbsp mustard seeds (rai) 4-5 curry leaves 4 green chillies (finely chopped) 1 tsp chopped ginger (optional) 1 tsp fennel seeds (saunf) 1/4 tsp turmeric powder (haldi) 3 tsp chopped coriander Pinch of asafoetida (hing) Salt to taste 2 cup of gram flour (besan) Oil for frying Method: First peel, boil and mash raw bananas. Heat one tbsp oil in kadhai and add mustard seeds, hing, ginger (optional), curry leaves, fennel seeds, green chilli and saute in medium flame and add mashed bananas and then turn off the heat. Sprinke coriander. Make small round balls and keep aside. Take a deep bowl and add gram flour, water and salt. Mix them well to make a thick batter. Heat the oil in kadai and add tbsp of hot oil to the batter and mix it well. Dip the banana balls in the batter and deep fry till they turn golden brown. Remove extra oil using tissue paper and serve hot with tomato ketchup