Jain Bhojan

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

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

  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