Jain Bhojan

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