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.