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D INTRODUCTION ay in and day out I get queries from many troubled housewives and anxious young chefs as to what Jain food really is, and about how to cook it? Even those who have been ordering Jain food instead of Asian vegetarian meals on flights, admit that they don't really know what Jain food is. Many think that Jain food is simply vegetarian food cooked without certain root vegetables. Only a handful of people actually know that cooking Jain food involves complying with many, many more rules. In this book I have tried my best to stick to all the Jain cooking principles, enabling people to prepare authentic and healthy Indian Jain food for their families and friends. My research team and I, after several rounds of trial and error, have succeeded in converting even certain traditional garlic-onion based recipes into Jain dishes. We have presented recipes like Malabari Curry, Dal Makhani, Paneer Tikka Masala, Spicy Chole and Samosa Kadhi Chaat which are usually loaded with ginger-garlic and onion paste, in a sans onion and garlic version, thereby adding them to the repertoire of Jain food recipes. So, if you have Jain friends coming over for dinner or in-laws who are very particular about their Jain meals, then this is the book for you. I have also compiled a book with Jain International recipes, dedicated especially to my dear Jain cooking enthusiasts, who often have trouble transforming their favourite International recipes according to the Jain standards. Regards,
CONTENTS SNACKS Samosa Kadhi Chaat... 10 Papad Paneer ke Kurkure... 13 Crunchy Raw Banana Cutlets... 15 Chana Dal Seekh Kebabs... 16 Moong Dal Khandvi... 18 Vegetable Cup Cakes with Coconut Sauce... 21 Spicy Moongdal Waffles... 24 Paneer Tikka Kathi Rolls... 26 Capsicum Rings... 28 SUKHI SUBZIS Quick Paneer Subzi... 30 Spicy Chole... 32 Cucumber Chana Dal... 34 Mango Sasav... 36 Peas and Raw Banana Subzi... 38 Vatana Makai nu Shaak... 39 Kacche Kele ki Errisery... 41 French Beans Foogath... 43 Cabbage Foogath... 44 CURRIES Vegetable Makhanwala... 45 Doodhi Kofta Curry... 47 Hariyali Makai Stuffed Padwal... 49 Chettinad Curry... 51
Malabari Curry... 53 Hariyali Makai Curry... 56 Paneer tikka Masala... 58 Amritsari Gobi Mutter... 60 DALS & KADHIS Sindhi Kadhi... 62 Dal Pinni... 64 Panchmel Dal... 67 Dal Makhani... 69 Dapka Kadhi... 71 RICE Vegetable Biryani... 73 Tendli Bhaat... 76 Achari Paneer Pulao... 78 Avial Rice... 81 Rice and Curry in Banana leaves... 83 Chitrana Rice... 86 ROTIS Toasted Methi Rotis... 88 Spicy Urad Dal Puris...90 Cabbage and Paneer Parathas... 92 Coriander Rotis... 94 Stuffed Cauliflower Puris... 96 Nariyal ki Meethi Roti... 98 BASIC RECIPES Green Chutney... 100 Tomato Sauce... 101 Green Sauce... 102 Red Chilli Sauce... 102
Mango Sasav Sasav, as mustard seeds are called in Konkani, imparts a unique flavour to this Mangalorean dish. Preparation time: 5 minutes. Cooking time: 7 to 8 minutes. Serves 4. 2 cups peeled and cubed ripe mangoes 1 cup freshly grated coconut 1 tsp mustard seeds (rai / sarson) ¼ tsp turmeric powder (haldi) 1½ tsp chilli powder 1½ tsp tamarind (imli) pulp 7 to 8 black peppercorns 2 tsp jaggery (gur) Salt to taste 1. Dry roast the mustard seeds in a pan till they crackle. 2. Grind together all the ingredients except the mango pieces and jaggery with ½ cup water to make a paste. 3. Pour this paste into a pan. Add 1 cup of water and bring to a boil. 4. Add the jaggery, salt and mango pieces and simmer till all the water dries out. Serve hot with steamed rice.
Mango Sasav
Moong Dal Khandvi Fast and easy to cook, this is a tasty and healthy snack made using moong dal. Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4. 1 cup soaked moong dal (split yellow gram) ½ cup curds (dahi), whisked 1 tsp green chilli paste ¼ tsp turmeric powder (haldi) 2 pinches asafoetida (hing) Salt to taste For the tempering 1 tsp mustard seeds (rai /sarson) 1 tsp sesame seeds (til) ¼ tsp asafoetida (hing)
For the garnish 2 tbsp chopped coriander 1. Make the butter milk by whisking together the curds with ½ cup of water. Keep aside. 2. Drain and grind the moong dal to a very fine paste in a food processor using 1 tbsp of water. 3. Combine the moong dal paste, butter milk, green chilli paste, turmeric powder, asafoetida and salt and cook on a medium flame stirring continuously till the mixture becomes thick, and leaves the sides of the pan. 4. Spread the mixture thinly on the back of 4 to 5 200 mm. (8") diameter thalis. Allow to cool for five minutes. 5. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip. How to proceed 1. For the tempering, heat the oil in a pan and add the mustard seeds. 2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis. Serve garnished with the coriander.
Moong Dal Khandvi
Samosa Kadhi Chaat Dear Friends, ell aware of the health and W spiritual benefits of Jain cooking and recognizing it for the treasure trove that it is, I have tried, in this book, to present a collection of traditional Jain recipes as well as other famous recipes adapted to the Jain way of cooking. For each of you, Jain cooking can be a revelation. You'll realise as you cook that it is indeed possible to cook delicious meals even without using ingredients like potatoes, onions and garlic, which we otherwise take for granted! If you have invited Jain friends over to dinner, if the elders at home are specific about having Jain meals, or if you yourself are a Jain cooking enthusiast, then this book will be a good addition to your library. Happy cooking, Padma Shri awardee, Mrs Tarla Dalal is India's best selling author in any field, with over 3 million cookbooks sold to date. She is the first to launch a bi-monthly food magazine, Cooking & More, which is the best selling cookery magazine in India, under her own name. ISBN 978-818949121-5