Jain Bhojan

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