Jain tomato ketchup

Jain tomato ketchup

Fresh and Tastier than the ready made one. Easy to make. 

Makes 1 cup 

Ingredients 

Fresh red Tomato- 4 big 

Capsicum- half 

Sugar- pinch 

Ajwain- pinch

Salt to taste

Pepper- pinch 

Red chilli powder- pinch/to taste

Cut the tomatoes and capsicum, add all the ingredients. Steam them for around 15 mins. Do not add water. Now let it cool. Blend and strain the purée. Add red chilli powder. 

Boil it till thick. Cool and store in air tight container. 

Dal bhonda

Dal bhonda

Eat it as a breakfast or a snack or a full meal, 

It's tastes even more better with every bit. 

Do try 

Udadh Dal - 1 cup [soaked for 2-3 hours]

2 green chillies 

4-5 curry leaves 

Salt to taste 

Oil for deep frying 

Baking soda - 1 pinch

Method 

Grind dal with green chilled and curry leaves without using water (or very less).

Add salt and soda just before frying.

Heat oil in a deep frying pan. 

Fry the bhonda's till golden brown. Fry on low heat to cook from inside. 

Baby corn manchurian

Baby corn manchurian

Baby corns are my favourite. I love eating them in every form be it sabji-starter-salad etc. a must try Chinese jain twist recipe. It's sweet and crisp.

Ingredients
6 baby corns cut lenght wise
1 tsp corn flour
1 tsp besan
1 tsp flour
2 tsp soya sauce
2 tsp tomato ketchup
Sugar to taste
Pepper to taste
Salt to taste
Coriander for garnish
Oil for frying
1/2 Capsicum cut in cubes

Method
Mix all the flours, 1 tsp of all sauces
Salt. Coat all the pieces.
Heat oil in a deep frying pan.
Dip the baby corn pieces 1 by 1 and deep fry them till golden brown.
Now in a yok, heat 1 tsp oil and fry capsicum, add all the sauces, pepper, salt and fried idli. Stir till coated completely.
Garnish with coriander. Serve hot.

Tip eat as soon as made to enjoy the crispiness.

Corn fritters

baby corn fritters

These fritters are a 2 mins snack. Tastes yummy. Do try them. Best tea time snack.

Ingredients-
Baby corn- 6 pieces

To be made into paste-
Besan- 3/4 cup
Corn flour- 1 tsp
Salt to taste
Chilli powder - 1/4 tsp
Amchor powder- 1/4 tsp
Chat masala to sprinkle

Oil for deep frying
Heat the frying pan.
Mix the paste ingredients.
Rub the corns with a little salt.
Now dip the corns in the paste and deep fry when the oil is hot.
 Fry till golden brown.

Serve hot with green chutney or ketchup.

Set dosa

Set dosa

Soft and fluffy, these two words describe these set dosa's the best.
Do try them.
Just needs a little preparations

Ingredients-
Rice- 2 cups
Poha- 3/4 cup
Curd- 1 cup
Salt to taste
Soda - 1/4 tsp

Method
Soak rice in water and poha in curd for 2 hours.
Grind then coarsely without using water. Curd will help in grinding. Add salt only at the time of making dosa. This batter has to be thick not watery.
Heat a pan, pour the batter and just spread a little to make a small round. It should be thick. Close the dosa pan with a lid. This will help in cooking and fluffing. Add ghee on top and turn the dosa. Cook completely and serve with veg stew and chutney.

Veg strew recipe-

Veg strew (Saggu)

Veg stew is nothing but our own saggu. We all South Indians love saggu. It's tastes best with hot puri and utapam. A very easy recipe.

Ingredients -
1 cup coconut chutney
1 cup boiled veg
1 tej pata
 Oil 1 tsp

Boiled vegetables include- (all should be finely chopped)
capsicum -2 tsp
Beans 2 tsp
Raw banana- 1 tbsp
Tomato - 1 tsp

For coconut chutney
Coconut - 1/2 cup
Dalia - 1 tbsp
3 green chillies
1 small piece dal chinni
2 lavang
2-3 pepper
Salt to taste
Gring all the ingredients well.

In a pan heat oil, add tej pata and fry the grinder chutney adding sufficient water after the oil separates and vegetables. Boil for 5 mins and serve hot with puri or utapam
Utapam recipe updated link-

Idli manchurian

Idli manchurian

Best Chindian recipe. Just love the taste of this soft and spicy recipe.

Ingredients
3 idlis cut in cubes(12 pieces)
1 tbsp corn flour
2 tsp soya sauce
2 tsp Tabasco sauce
2 tsp tomato ketchup
For Garnish sesame seeds
Pepper to taste
Salt to taste
Coriander for garnish
Oil for frying
1/2 Capsicum cut in cubes

Method
Make batter
Mix corn flour
1 tsp of all sauces
Salt
And little water.
Heat oil in a deep frying pan.
Dip the idli pieces 1 by 1 and deep fry them till golden brown.
Now in a yok, heat 1 tsp oil and fry capsicum, add all the sauces, pepper, salt and fried idli. Stir till coated completely.
Garnish with sesame seeds and coriander. Serve hot.

Tip eat as soon as made to enjoy the crispiness.

Gujrathi handvo

Gujrathi Handvo jain style

Amazing recipe with a blend of variety of tastes.

Ingredients make 2
1/2 cup rice
1 tsp channa dal
1 tsp tovar dal
1 tsp udadh dal
1 tsp moong dal
1/2 cup grated dudhi
2  green chillies
1 tsp fresh coriander
3 tsp oil
1/2 cup boiled curd
1 tbsp sesame seeds
1 tsp jeera
1 tsp mustard seeds
Turmeric powder pinch
Hing and salt to taste

Soak all the deals and rice together in boiled curd for around 4 hours, add chillies and turmeric, blend it to thick paste using little water if required. Now add salt, pack in a air tight container and keep it aside for 3-4 hours in sunlight.
After fermenting add grated dudhi, fresh coriander and mix well.

In a deep pan heat 1 1/2 tsp oil. Add jeera and mustard. Let it splutter. Now add hing and sesame seeds. Pour half of the batter and make it even, use a tight lid to cover. On low flame cook till it's crisp. Takes about 5 mins. Now turn it the other side and let it cook. Serve hot with chutney or
ketchup.

Tip- if the batter become a little watery add soji to it.

Green khaman

Green khaman

The flavour of mint enhances it's taste. A quick breakfast recipe.

Ingredients-
Batter-
1 cup soji
1/2 cup curd
Salt to taste
1/4 tsp cooking soda

Pudina chutney-
1/2 cup pudina
1 tsp jeera
1 tbsp water
1 green chillies
Salt to taste

For tadka-
1 tsp oil
Mustard seeds

Method-
Mix all the batter ingredients and steam it.  Cool and cut in cubes
Grind all the chutney ingredients.
In a pan heat oil and add mustard seeds, after it splutters add green chutney and stir it for 2 mins. Now add the khaman and mix well. Coat each piece with chutney. Serve hot.

Masala papdi

Masala Papdi

Best companion for tea is our masala papdi. The more you have the more you want. Try it and let me know about your expirience.

Ingredients

Wheat flour 1 cup
1 tsp chilli powder
1 tsp dhania powder
Pinch of turmeric
1/2 tsp ajwain
Salt to taste
2 tsp oil for moyan
And oil for deep frying

Mix all the ingredients together and make a dough.
Keep it aside for 10 mins. Now make small balls out of the dough and roll out puris. Dry them for around 2 hours. Deep fry till golden brown. 

Masala sev

Masala sev

Rajasthani twist to an gujrathi item.
Try and you will love it.

Ingredients-
1 cup -  besan
1 tsp oil
1 tsp chilli powder
Pinch turmeric
1/2 tsp ajwain.

Method- mix all together and make a soft dough. Heat oil in a deep frying pan. Now by using a sev making machine drop the sev into the hot oil.
Fry till crisp.
Cool and store in air tight container.

Tikki chat

Tikki chat

Tangy and spicy is the taste you will get in each bite of this recipe. Do try

Ingredients-
Tikki - 2 (any type of tikki)
Sweet tamarind chutney - 1 tsp
Spicy Green chutney - 1 tsp
Crisp sev - 1 tbsp

Method-heat the tikis.
Now in a plate arrange the tikki. Apply both the chutneys on the tikki and sprinkle sev.
Serve hot.

Chatpati sticks

Chatpati sticks

Just as the name suggests, they are tangy-spicy-crisp. Served best as a time snack .

Ingredients-
1 cup wheat flour
1 tbsp soji
1 tsp oil
2 green chillies
10-12 curry leaves
Sesame seeds - 1 tsp
Jeera - 1 tsp
Pepper crushed - 1/2 tsp
Pinch chat masala
Salt to taste
Oil for deep frying

Method
coarsely grind green chilli and curry leaves. In a bowl add all the ingredients and make a semi soft dough. Divide the dough into 4 equal portions. Roll each portion into thin roti and cut them into long stips. Deep fry. Sprinkle chat masala after taking it out. Cool and  store in air tight container.

Best served as a tea snack.

Salsa rajma salad

Salsa rajma salad

This combination is just one if the best combos. A must try for all the Mexican cuisine lovers.

Ingredients-
1/2 cup boiled rajma
*Roasted tomato- 1/2 cup
*Roasted green bell pepper- 1/2 cup
Tomato ketchup- 2 tsp
Oregano- pinch
Chilli flakes to taste
Black Pepper to taste
Olive oil - 1 tsp
Salt to taste
Fresh Coriander to garnish

Method -
Roasting * -grease  tomato and capsicum with oil and put it on flame. Keep rotating till the skin turns black. Now immediately put it in cold water. The skin will cum out. Clean the black skin and cut both into small cubes.
In a bowl mix the cut veggies and all the other ingredients.
Toss n serve with nacho chips

Roti peh boti

Roti peh boti
The dish is as cute as it's name. Small bhakriand bhaji served together hot and spicy.

Ingredients
Small cut  Bhakari* - 6 pieces
PAv bhaji'is Bhaji - 6 spoons
Lime
Coriander

Method - bhakari
Wheat flour- 1/2 cup
Ghee - 1 tsp
Salt to taste
Water to make hard dough

Mix all the ingredients and make a dough. Roll 1 big roti and cut small rounds using a cookie cutter.
Roast them on tava

Take the bhakari's in a serving plate. Now equally apply bhaji on each bhakari. Garnish with coriander.

Serve hot.
It's yummy trust me you will forget PAv bhaji after eating this 😜

Mini coconut idli

Mini coconut idli

Just a variation to the normal rava idlis. Coconut adds a crunch to the idlis and enhances it's flavour.

Ingredients-
Rava idli batter* - 1 cup
Coconut - 1 tbsp

Method-
Fill the mini mould with idli batter and drinker with coconut. Steam for 10 mins. The hot idlis are ready.
Serve with coconut chutney or simply relish with ghee. 

Masala paranta

Masala paranta

This roti is an amazing evening snack. Super delicious and can be made super fast.

Ingredients-
For making 2 paranta

Dough -
Wheat flour- 1 small cup
Salt to taste
Water to make dough
For Masala
Besan- 1 cup
Ghee-1 tbsp
Jeera powder- 1/2 tsp
Amchor powder- 1/2 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Salt to taste
Fresh Coriander- 1 tsp

Method-
Make a semi soft dough using wheat flour and salt

In a thick pan, heat ghee and roast besan. Roast till golden brown. Switch off the gas and add all the other ingredients. Mix well and let it cool.

Now divide the atta into 2 rounds.
And the masala into 2 portions.
Now expand the dough using your fingers and full in masala. Close the roti same as we do for kachori.
Use some flour and roll them into normal sized roti.
Heat a pan and roast the roti using ghee.

Serve hot with tea.

Crisp batti

Crisp batti - Also know as Fried Rota is a Typical Rajasthani dish.
A little tricky procedure, but really worth it. Refer the images for better understanding.

Ingredients -
1 cup wheat flour
1 tsp soji
2 tsp oil
Oil for deep frying
Salt to taste
Water for kneading

Mix all the ingredients and make a hard dough.
Make 2 equal rounds out of the dough and cook them in water for about 15-20 mins. After they are cooked, let them cool. Now cut each round into small triangles and deep fry them. Serve hot with dal

Paneer paranta

Paneer paranta

These yummy go healthy paranta's are just irresistible. Fast to make and easy to serve. Just an amazing platter of healthiness

Ingredients
Wheat flour -1 cup
Salt to taste
Make a soft dough

Paneer mixture
Crumbled panned -1 cup
Coriander -1 tsp
Amchor powder -1tsp
Pepper -1/2 tsp
Salt to taste
Mix all the ingredients together

Method

Make a round dough and stuff in the panner masala into it. Now refold it and roll a roti with it, on a pre heated tawa cook on both the sides .

Tip Enjoy with curd or raita.

Cheese Murukku sandwich

Cheese Murukku sandwich 

 

Murukku sandwich with cheese. Tastes yummy. 

Ingredients 

chutney of the sandwich is more important.

Ingredients- 

Mint - 10 leaves 

Coriander - 1 cup 

Cucumber skin- 1 cucumber's skin

Dahlia - roasted - 1 tsp  

Black salt to taste 

Lime- 2-3 drops 

Mix all n going coarse. 

Sandwich According to 1 plate-

12 mini Murukku 

Spicy Green Chutney** - according to taste 

Cucumber cut into cubes- 12 pieces 

Tomato cut into cubes- 12 pieces. 

Grated Cheese- 1 cup 

Bhel sev for garnish 

Method- apply chutney on both the sides of the Murukku. Now place cucumber and tomato on top of 1 Murukku and sprinkle cheese and sev on every Murukku . 

Then place the other piece on it. Ready to eat. 

Murukku sandwich

Murukku sandwich 

These sandwich got famous from chennai snack street. The spicy chutney with the nutty and crispy mini Murukku (available only in chennai) complement each other amazingly. Easy to make and just mouth watering. 

Ingredients 

chutney of the sandwich is more important.

Ingredients- 

Mint - 10 leaves 

Coriander - 1 cup 

Cucumber skin- 1 cucumber's skin

Dahlia - roasted - 1 tsp  

Black salt to taste 

Lime- 2-3 drops 

Mix all n going coarse. 

Sandwich According to 1 plate-

12 mini Murukku 

Spicy Green Chutney** - according to taste 

Cucumber cut into cubes- 12 pieces 

Tomato cut into cubes- 12 pieces. 

Bhel sev for garnish 

Method- apply chutney on both the sides of the Murukku. Now place cucumber and tomato on top of 1 Murukku and sprinkle sev on it. Then place the other piece on it. 

Home made pizza

Pizza 

Best evening snack, favourite of all age group. Try this at home. It tastes same as the restaurant.

Ingredients- 1 pizza

base - 1 ( recipe at 

http://jaincoooking.blogspot.in/2015/05/home-made-pizza.html?m=1) 

Red sauce - 1/2 cup ( recipe at 

http://jaincoooking.blogspot.in/2014/11/jain-red-sauce.html?m=1)

Mixed vegetables - 1 cup all cut into thin strips.

Capsicum- (green, yellow, red) , baby corn/sweet corn, tomato.

Panner - few cubes (optional)

Cheese grated- 1 cup

Spices - chilli flakes, basil, oregano and pepper

On the base, apply sauce evenly, sprinkle 1/2 cheese, arrange the vegetables on the cheese, add again sprinkled cheese on the vegetables. Now sprinkle all the dry spices- to taste

Pre heat the gas oven, cook the pizza for 1min high flame, 5-7 mins low flame. The cheese should melt.

Serve hot with ketchup.

Home made pizza base

Home made pizza base ( yeast free) 

pizza's have gained a huge popularity and are easily made at home also.

Ingredients - makes 2 crust

Maida / aata  - 1 cup

Salt - 1 tsp

Baking soda - 1 tsp

Home soda - 1 tsp

Sugar - 1 tsp

Curd as required to make dough

Method - sieve all the items excluding sugar. Add sugar and make a dough with the help of curd. Continuously keep rubbing the dough on a soft surface. Pack it in a  food cover or a cloth.

Keep the dough settled in a hot place for about 3-4 hours. Remove the dough and rub it gentle using little oil. Divide into equal portions. Now take 1 portion, make a round ball and with the help if little dry flour, shape roti out of it. Roti should be thick. 

On a pre heated griddle, bake the roti on 1 side with a covering lid, on a low flame.   That will be the base if the pizza. Do the same with the second portion.

Note- this can be made into thin crust also. 

Variation -

-add ajwain to make ajwain base

-add chilli flakes to make chilli base

-add oregano, pepper and basil to make herb base.

Soji vegi toast

Soji Vegi Toast 

Very healthy breakfast, can be made with limited ingredients. It's just Very Delicious and crisp.

Ingredients- 

Brown bread - 4

Curd- 1 small cup 

Soji- 1/2 cup 

Mixed Vegetables- 1 cup (capsicum,cabbage,tomato,cucumber) all cut into small cubes

Green chilli chopped- 2 

Coriander-1 tbsp

Oregano- chilli flakes- basil- salt -to taste 

Ghee to roast

Method- in a bowl mix vegetables, soji, curd, chilli, coriander and all dry ingredients. Mix well and add curd if required (consistency should b like a idli batter)

Keep it aside for 5 mins

Heat tawa and appky ghee. Now on the bread apply the curd-soji mixture. Now flip this towards the preheated tawa. 

 (REFER PICTURE)

Let it roast for 3-5 mins on low flame. 

Flip on the other side and roast 

Serve hot with ketchup. 

Kela paranta

Kela paranta 

Tastes same as the non jain paranta. Best to be eaten with raita. A must try for all the jain foodies. 

Ingredients- 2 paranta

Wheat dough - for 2 thick rotis 

1 small cup wheat flour

Salt to taste 

Water 

Method- 

Make a stiff dough using the above items

Make 2 equal balls out of itं 

FOR MASALA 

1 kacha kela- cooked and mashed

Masala- roasted jeera, garam masala, salt to taste, 

Coriander and pudina fresh-1 tbsp each chopped

Mix all the ingredients and make 2 balls out of it. 

PARANTA method- 

Roll the roti and keep the masala in centre. Close it like kachori, and roll it again. Now on a griddle, heat it on both the sides using ghee.

 

Plain khakra

Plain khakra- 

  

This snack will be must in every marwadi's home. We all almost eat this snack every single day. A tricky 1 but very easy to make. 

I have made a video to help you all understand better. 

Masala bhaji pav

Masala bhaji pav 

I call it pav manchurian. I love eating pav bhaji this way. Easy to make and just yummy. 

Try it and know it yourself. 

Ingredients 

Pav - 1 bun 

Bhaji - 1 cup 

Capsicum - 4-5 small pieces

Coriander - to garnish

 1 tsp ghee

Method - 

In a pan heat ghee. Fry capsicum. Add in the bhaji and heat it. On the other side roast pav on both the sides. And cut them into cubes. Mix these into the bhaji. I mix well. Do not over mix or over heat.  

Garnish with coriander. 

Dudhi poriyal

Dudhi poriyal- bottle gaurd
Healthiest poriyal amoung all.

Ingredients -
Dudhi- 1 cup cut into small cubes
Oil - 1tsp
Mustard- jeera - 1 tsp
Turmeric and salt
Grated coconut - 1 tbsp

Method-
Heat oil in a pan and add mustard and jeera. Allow it to splutter.
Now add dudhi, coconut, turmeric powder and salt. Mix well and let it cook
Serve hot

Gobi/Cabbage poriyal

Cabbage/gobi poriyal is a yummy dish served with sambar chawal or rasam chawal. Its easy and tastes too good

Ingredients
Cabbage - 1 cup
Udadh dal - 1 tsp
Mustard seeds- 1/2 tsp
Coconut grated - 1 tbsp
Salt to taste
turmeric - pinch
Oil 1 tsp

Method
In a pan heat oil and fry udadh dal and mustard seeds. Fry till golden brown. Now add cabbage, salt and turmeric and stir well. Cook till soft 

Beans poriyal

Bean poriyal  is a dry dish which is very healthy and tastes yummy too. Its a compliment to sambar rice and rasam rice. Can be eaten seperately also.

Ingredients-
Bean - cut into small pieces - 1 cup
Coconut grated - 1 tbsp
Salt to taste
Channa dal - 1 tbsp
Oil - 1 tsp

Method- in a thick pan heat oil, add channa dal and let it fry till golden brown. Add bean, coconut and salt. Let it cook in low flame.
The bean should be soft. Do not add water.
Cook it completely. Serve hot. 

Jain sapath

Jain Saapath

(Jain tamil meal)

Saapath is a family meal. Can be enjoyed wen you have a family get togethers. It consists of a variety of dishes, a little hectic preparation, but has an yummy outcome. Do try this.
Best eaten on banana leaf. The South Indian feel.

1. Rice (basmati or Sona masuri)
2. Sambar
3. Rasam
4. Payasam- variety ( optional)
5. Beans poriyal
6. Cabbage poriyal
7. Raw Banana poriyal
8. Bottle guard poriyal
9. Raw papaya poriyal (optional)
10. Raw mango poriyal (optional)
11. Curry leave chutney
12. Aplam ( small fried papad)
13. Curd rice (optional)

Recipe-

Sambar

Sambar is a must with every South Indian meal. Served with almost every South Indian dish. Its healthy and tasty.
This recipe sambar is eaten with rice.
Its simple.

Ingredients- (2 cups)
Toor dal - cooked and mashed 1 cup
Tomato purée of 1 medium tomato
Tamarind pulp - 1/4 tsp
Coconut grated - 1 tsp
Sambar masala - 1 tbsp
Drumstick - 4 - 1/2 inch pieces
Ghee- 1 tsp
Mustard seeds- jeera - 1 tsp mix
Dry Red chilli - 1
Curry leaves - 2-3
Coriander - garnish
Water - 1 cup

Method-
Heat ghee in a vessel. Add mustard- jeera and allow them to splutter. Now add chilli and curry leaves, then add tomato purée and salt. Let it cook for a while till the ghee oozes out. Now add the masala. N mix well with purée. Add dal, coconut, tamarind pulp, and drumsticks and 1 cup water. Mix well and allow it to boil.
Granish with coriander

Rasam - 2 cups
2 big tomatoes- boiled and puréed
1 tsp oil
1/2 tsp - mustard and jeera
1 tbsp - rasam masala
1 tsp jeera roasted and powdered
2-3 dry chillies
Salt to taste
Curry leaves - 2-3
1 cup water
1/2 tsp tamrind pulp ( optional)

Method- boil the tomatoes using 1 cup water. and purée them using a hand blender. In a pan heat oil and add mustard- jeera and allow it the sputter.
Now add chilli and curry leaves. Pour in the tomato purée, add masala, salt and boil.

Payasam -
Milk sugar/jaggery and dry fruits boiled with with any 1 of these (vermicily, dal, rice, dalia, etc)

Bean poriyal

Ingredients-
Bean - cut into small pieces - 1 cup
Coconut grated - 1 tbsp
Salt to taste
Channa dal - 1 tbsp
Oil - 1 tsp

Method- in a thick pan heat oil, add channa dal and let it fry till golden brown. Add bean, coconut and salt. Let it cook in low flame.
The bean should be soft. Do not add water. Its dry.

Cabbage/gobi poriyal
Ingredients
Cabbage - 1 cup
Udadh dal - 1 tsp
Mustard seeds- 1/2 tsp
Coconut grated - 1 tbsp
Salt to taste
turmeric - pinch
Oil 1 tsp

Method
In a pan heat oil and fry udadh dal and mustard seeds. Fry till golden brown. Now add cabbage, salt and turmeric and stir well. Cook till soft

Raw banana poriyal - 2 methods
Method 1-
Ingredients
 1 raw banana cut in round slices
Udadh dal - 1 tsp, mustard - 1/2 tdp
Oil 1 tsp
Green chilli 1 slit into 2
Salt and turmeric

Method- heat oil in a thick pan.
Add udadh dal and mustard seeds. Add chilli. Fry banana and add turmeric and salt to it. Mix well and let it cook slowly. Keep water on top using a cap. It will help in cooking fast.

Dudhi poriyal- bottle gaurd

Ingredients -
Dudhi- 1 cup cut into small cubes
Oil - 1tsp
Mustard- jeera - 1 tsp
Turmeric and salt
Grated coconut - 1 tbsp

Method-
Heat oil in a pan and add mustard and jeera. Allow it to splutter.
Now add dudhi, coconut, turmeric powder and salt. Mix well and let it cook. Keep it semi soft.

Raw papaya poriyal- (optional)

Ingredients
Grated raw papaya- 1/2 cup
Oil - 1/2tsp
Turmeric - pinch
Slit green chilli 1
Amchoor - 1/2 tsp
and salt
Sugar (optional)- pinch

Method
Heat oil in a pan and add all the ingredients. Mix well and semi cook papaya till soft.

Raw mango poriyal
Same as papaya poriyal skip sugar and Amchor

Aplam are small fried papads. You get it  ready made.

Curd rice

Ingredients
Curd 1 cup
Cooked rice 1 cup
Roasted Jeera - 1tsp
Salt

Method
Mix all items together.

Jain Manchow soup

Jain Manchow soup

Chinese food is a favourite of every age group. Specially this soup. Its just irresitable.
Try the jain version. Its equally delicious.

  Manchow soup served in glass-presentation tip


Ingredients-
2 cups water
1/4 cup finely chopped capsicum
2 tbsp finely chopped beans
1/4 cup finely chopped cabbage
2tsp sweet corn (optional)
1/4 tsp dried ginger powder
1 tbsp finely chopped fresh mint leaves (phudina)
1 tsp chilli flakes
Optional (sugar- 1 tsp)
1 tbsp chopped coriander (dhania)
2 tsp soy sauce
2 tsp tomato ketchup
2 tbsp cornflour dissolved in 1/2 cup
1 tbsp oil
salt and to taste
1 tbsp oil

Method
Heat the oil in a pan.
Add the vegetables, dry ginger powder and fry till vegetables are tender.
Add water, mint, coriander, soya sauce, tomato sauce, flakes, salt and pepper. Bring it to a boil.
Add the cornflour mixture and simmer for 1 minute.
Serve hot garnished coriander
And crispy noddles.

Jain Samosa

Jain Samosa

These are so tempting that you cannot resist yourself from having few extra samosas. Easy to make and heavenly delicious

Ingredients - makes 10
For the covering-
Wheat flour - 1 cup
Oil - 2 tsp
Salt to taste
For the filling -
Raw banana - 1 big
Peas - 1/2 cup
(Both boiled and mashed together make sure there is no water content. It shud b dry.)
Garam masala - 1/2 tsp
Pepper - 1/2 tsp
Amchur powder - 1/2 tsp
Jeera powder - 1/2 tsp
Black salt - 1/2 tsp
Extra salt to taste.
2 tsp coriander chopped

Oil for deep frying

Method-
In a bowl mix wheat flour, oil, and salt. Crumble mix it. Now add water little by little to make a semi hard dough. Keep aside for 10 mins.

Mash the banana and peas. Mix all the ingredients.

Now divide the dough into 5 equal balls. And the filling into 10 equal parts.

Pin each ball into a roti. Now using a knife cut the roti into semi circle. Come each semi circle and seal the conner. Now fill in the filling and seal the samosa. ( use a little water to deal them). Similarly make all of them.
Deep fry till golden brown.
Serve with pudina chutney and imli   chutney.

Pav bhaji dosa

Pav bhaji dosa

This is the simplest way to make a healthy dinner special. All u need us dosa batter and some masalas.

Ingredients- 2 dosa

Dosa batter - 1 cup
Tomato - 1 small cup chopped
Capsicum - 1/2 small cup chopped
Coriander - 1/2 small cup chopped
Pav bhaji masala - 1 tsp
Oil - 1tsp
Salt to taste

Method -
Masala- in a pan heat oil, fry capsicum n tomatoes. Mash them when cooked. Now add masala, coriander.
Mix well.
Take a dosa tawa. Heat it and apply batter thin and evenly to make dosa. Let it cook for a minute. Now apply the masala as required. Apply ghee on top. Let it roast.
Reference - picture
Serve hot

Khajur ke laado

Khajur ke ladu

Khajur is 1 of the most famous dry fruit eaten in winter. A dry fruit with natural sweetness. Good for sugar patients.

Ingredients-

Khajur- chopped into small pieces
1 tsp ghee
1 tsp finely chopped almonds
1 tsp finely chopped akrot
1 tsp finely chopped kaju

Method- heat a pan add Khajur n ghee n keep mixing it such that it doesnot sticks.
As the Khajur starts melting, off the flame and crush the Khajur using a hand presser. Now add the powdered dry fruits. Mix them well with the Khajur mixture. Now rest it for few minutes 3/5 mins . Make laados. Can be stored for almost 15 days.
Best eaten in winter with a glass of milk. 

Lemon rice

Lemon rice

The flavour of lime and the freshness of coconut and coriander make this recipe extraordinary. Lemon rice is like a anytime option for all South Indians. We love it.

Ingredients-
1 bowl cooked rice
1 big lemon
Turmeric powder - 1 tsp
1 green chilli chopped
Uradh dal - 1 tsp
Mustard seeds and jeera - 1 tsp
Oil - 1 tsp
Salt to taste
Grated coconut and fresh chopped coriander coriander - 1 tbsp each

Method -
Heat oil in a pan and add in uradh dal, let it turn golden brown. Now add mustard, jeera, curry leaves, green chillies, fry them for a while now add rice, turmeric powder, salt, squeeze the lime, and coconut, mix it well. Now garnish with coriander.
Serve with coconut chutney or just eat them plain.

Masala puri type 1

Masala puri type 1

This is the favourite chat of every bangalorean. We just love the hot masala puri on a rainy or a windy day. The road side masala puri bangalore is the yummiest masala puri you can have in the whole world. Type 1 means pudina mix masala puri. I make 2 types. This 1 is for the 1 who likes mild taste.

Ingredients makes 2 plates
Masala puri- 12
White dried peas - 1/2 cup cooked / mashed
Small tomato - 2
Green chilli - 2
Pudina - coriander mix - 1/2 cup
Oil - 1 tsp
Pudina chutney - 1 tsp
Imli chutney - 1 tsp
Garam masala - 1 tsp
Sev and coriander to garnish

Method - grind tomato, coriander-pudina, green chilli, in a mixer. Heat oil in a pan add hing and jeera, add the paste, salt and garam masala. Mix well, and boil use it as required.

Crush 6 puri in a plate , add the masala on the puri, and sprinkle chutney, sev and coriander.
Serve hot. To be consumed as soon as made.