Easy to make Jain, Vegan & Vegetarian Recipes!

I love to cook and try out new ideas with food.  Cooking is my passion and I enjoy it thoroughly.  Here I would like to share some recipes with you. 

These are just some of the recipes that I have put up, so do keep visiting this site for the latest updates. If you have some interesting ones do mail me. 

•  Disco Dahi Idli: Disco Dahi Idli recipe presented on TV by Jayshree.  Live demonstration of preparing this vegetarian dish.  Idli is one of the most popular south Indian recipes all over India.

• Tasty Variation from traditional IDLI. A miniature Idli to be taken with curd is always delicious. Idli is nutritious too.  The advantage is that you can serve cold while attending the guests.

• Good idea for weekend brunch.

• Ingredients for Idli

2 Cups Boiled rice Soak in hot water for about 6 hours.

1 Cup Udad dal Soak in water for about 2 hours.

¼ cup Pohe  Wash at the time of grinding the Idli batter, Salt to taste.

Grind Rice - Udad dal  & Pohe with necessary salt and water to make thick batter

Keep overnight for necessary fermentation.
To make them more colorful divide them in three parts. To 1 part add 1 tbsp beetroot juice,

To other part add 1 tbsp Spinach juice and keep the third one white

Next day make the Idli of all colours, in a1” diameter mould.

For Dahi.  Set Dahi out of 1 liter milk. Beat it, add some salt. Keep it in fridge for 2 hours.

For Garlic Chutney: Make the paste out of 1 pod garlic, 6 teaspoon chili powder, ¼ tsp Lemon juice. Salt to taste.

For Tamarind Chutney: 100gm tamarind, 200gm Dates 100gm jaggery (gur), 1.2 tsp chili powder salt to taste,

Wash the tamarind and dates. Remove the seeds and add the jaggery and 2 cups of water. Allow to soak for at least 1 to 2 hours. Blend it in the mixture and strain. Add the chili powder and salt and mix well.

Coriander Chutney:

1 bunch coriander leaves, 5-6 green chili, ¼ cup peanuts salt and 1 tbsp lemon juice.

Grind them in mixture.

Chat masala : 1 tbsp black salt powder + 1 tbsp red chili powder + 1 tbsp roasted jeera powder. Mix all together.

How to serve: Arrange the colourful Mini Idlis in a bowl. Pour Cold dahi. Add garlic -Tamarind and Coriander chutney. Garnish with chat masala. Decorate with Coriander leaves.

 Ideal for children’s party and summer dinner party.

•  Corn Pulav

  Serves Four - Preparation time: 30 minutes

Ingredients:

1 Cup Rice

1 Cup Corn

1 tbsp paste of ginger garlic chilly

½ cup cheese

salt to taste

2 tbsp ghee

1 finely chopped onion

Wash and soak the rice for ½ an hour

Heat the ghee in pan, add jeera, add garlic chili paste.

Fry for a while and add onion, fry till brown.

Put rice corn and enough water to cook rice.

Add salt as per the taste.

Cook half, then add cheese and cook again till the water is absorbed.

Serve hot.

• Dhan Saak

  Serves about 8 - Preparation time: 60 minutes

1 Cup Tur Dal

1 Cup all dal mix (Mung Chana Masoor Udad)

1 bunch spring onion with leaves

¼ bunch methi leaves

2” dudhi 2 brinjol 3-4 french beans 1 carrot green peas 1 potato 5 tomatos

For paste:

1 pod garlic

6 green chili

1” ginger piece

½ bunch kothnir

4-5 black pepper

1 small piece dalchini

2 clove

1 tsp jeera

¼ tsp haldi powder

½ tsp dhania jeera powder

1 tsp red chili powder

Salt

2 tbsp oil

1 onion finely chopped

½ cup tamarind (imli) water

Wash & soak all the dal in water for 1 hour

Cook all the dal and vegetables in pressure cooker till 3 whistles

Churn it in mixer strain it and keep it aside

Grind all the ingredients for paste

Heat 2 tbsp oil in kadai add the finely chopped onion roast for a minute add paste fry again for a minute

pour them in dal mixture cook for sometime and at the end add imli water and serve hot with brown rice

• Khowsuey

  Preparation time 45 minutes. Cooking time 30 minutes 

  Serves 8 adults 

Khowsuey, a meal by itself, is an interesting variation of the Indian bhel. Nutritious, Easy-to-make and of course its quintessential taste keeps you wanting for more – yeh dil maange more. Children simply love it as they can slurp the noodles in between the veggies.

Ingredients

200 gm          Spaghetti

1/4 cup         Chutney - Paste of 1 tbsp garlic, 1 tbsp green chilli with ¼ cup water

1 bunch         Spring onions - chopped (with leaves)

1 bunch         Mint leaves - finely chopped

1 bunch         Corriander - finely chopped

100 gm          Sev

250 gm          Puri

1 cup            Juice of 6 lemons

2 Tbsp          Red chilli powder

For Curry:

5-6 cups       Coconut water (blend ‘grated coconut’ in mixer with water, and strain)

1 cup            Besan

1 cup            Finely chopped vegetables (Green peas, Carrots, French beans)

1/4 cup         Paste of 2 Onions and 1inch ginger piece

2 tbsp                    Oil

Pinch of Aji no Moto

Salt to taste

How to make

Spaghetti :

1. Boil the spaghetti and wash under running water

Curry :

2. Mix the coconut water with besan and leave it aside.

3. Heat the oil, add aji no moto and the paste of onion and ginger.

4. Fry for one minute and add vegetables

5. Fry for two more minutes and then pour the coconut and besan mixture into it.

6. Add salt as per taste.

7. Cook for 15 minutes.

How to serve:

In a wide based serving bowl put spaghetti, pour curry on top, sprinkle spring onion, mint and coriander leaves.

Add the garlic chili paste, lemon juice, red chili powder.

On top of it sprinkle sev and crushed puri.

Serve hot.

• Veg. Corn Masala

Ingredients

150 gm Paneer

150 gm shelled corn (put it in boiled water for 5 minute and strain)

1 Capsicum

For Gravy

2 onions

4 tomatos

¼ cup Cashew nut

3-4 green chili & Ginger

1 tbsp Garam Masala

1 tsp red chili powder

Salt to taste

1 tsp sugar

1tbsp ghee

1 tbsp oil

1tsp jeera

Pinch of hing

Method

In thick bottom pan heat ghee and oil, add jeera and hing.  Add onion, tomato, cashew nut, green chili and ginger and salt.  Fry for sometime and allow to cool.  Grind it in a Mixer.  Pour it in a pan, add paneer – corn – and capsicum.  Add sugar and red chili powder garam masala.  Cook for some time and garnish with coriander.  Serve with hot Methi Aloo Paratha.

• Methi Aloo Paratha

 Ingredients

1 Cup Wheat flour

¼ cup Methi leaves

2-3 medium size boiled potatoes

4 tbsp oil

1 tbsp Curd

Salt to taste

1 tbsp green chili and ginger paste

1tsp garam masala

For dough

Mix Wheat flour, Methi leaves, curd, oil, salt, and water.  Make dough and keep it aside. 

For stuffing

Mix mashed potato, green chili and ginger paste, salt and garam masala.

Method

Divide the dough in 6 parts.  Roll out small roti, stuffed the potato mixture in it and cover, roll it again with the help of dry flour and cook on tava, applying ghee or butter. Repeat the same.  Serve hot with Veg Corn masala.

• Paneer Cutlet

Quantity 24 cutlet    preparation time: 30 minute

200 GM Paneer Grated

1 cup Finely chopped Cabbage

½ cup finely chopped Onion

3 medium size boiled & smashed potatoes

4 sliced bread soaked in water for a second and squeezed out

½ tbsp ginger chili paste

Salt to taste, Coriander leaves.

 Mix every thing together and make small balls.

Make a paste of wheat flour 2 tbsp & water ¼ cup. add pinch of salt. Dip these balls in it

Roll over breadcrumbs and shallow fry in oil.

 Serve with coriander Chutney or tomato catch up.

•  Vitamin Chat :

 1 cup sprouted beans, half boiled. (Mung -Mtki and red chana)

1 cup boiled vegetable (Carrot, beans and peas)

¼ cup boiled sweet corn

1 boiled and finely cut potato +1 finely cut onion +1 finely cut tomato

Arrange all this things in a bowl and add dahi, all 3 chutneys chat masala and decorate with coriander, sev and crushed puris.

 This dish contains lot of nutritious value. Moreover, children will love it because of colorful looks.