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