Jain Bhojan

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.