Jain Sabji
Jain Sabji Recipes
1.
Raw Banana Veggie
Tanvi Mota
Group 2
Ingredients
Raw Banana 2
Sambhar Powder 2tbsp
Red Chilli powder 1tbsp
Turmeric 1tsp
Salt as per taste
Oil 1tbsp
Jeera n rai n hing
Tamrind n date chutney 1tbsp
1 cup water
Method
1. Peel the raw banan and chop in cubes and boil it.
2.Heat a kadai add oil, hing,rai n jeera
3.add red Chilli powder and boiled raw banana.
4.add sambhar powder and water.
5.add turmeric and salt and bring it boil.
6.add chutney. Boil for few min
7.serve with roti or rice.
2.
Meghana S Shah(lodaya)
Halol,Gujarat.
Group 1
Jain Paneer kofta
Ingriedients:
For Gravy
3 large tomatoes(chopped in medium)
2 Green chillies
Some groundnuts n magaj tari na beej.
1tspn sugar
1 tspn red chilli powder
1/4 tspn haldi powder
1tblspn oil
1 tspn jeera
For kofta:
100gms paneer
1tspn Chat masala
1tspn roasted cumin powder
2 Red chillies or 1 tblspn chilli flakes
Salt.
Other ingriedients:
1 small cup Corn kernals
1 Capsicum chopped
4-5 tblpsn grated coconut(optional)
For garnishing:
malai
Method:
Take a pan,put oil..when oil is heated put jeera..when it turns red add groundnuts..stir for 2 mins.then add tomatoes pieces,green chillies,sugar,red chilli powder,haldi powder n magaj tari beej.cook till toamtoes are little soften.switch off the gas n let it cool.
Take a mixer jar..put crumbled paneer,chat masala,salt,cumin powder,red chillies or flakes n grind it finely.
Take the paneer mix in a plate n make small balls out of it n keep aside.
Now put the tomatoes mix in same mixer jar n make the gravy.add water if required.
Take a pan,put 2 tblspn oil..add jeera..then add corn kernels..when corn kernels are puffed up n start crackling put chopped capsicum.stir it for 5 mins.then add prepared gravy..cook it for some time n add water as how u want its consistency.
Add 1 tspn red chilli powder again.1 tspn dhana jeera powder,salt as per taste n cook it.then add khopra nu cheen n cook for some time.once its cooked switch off the gas n put 1tblpspn garam masala powder n garnish with cream.
Add the koftas while serving.
Note: as we put grated coconut..the gravy later becomes thick..so u can add water accordingly during making the sabji.
I have used mint leaves in gravy n coriander leaves in kofta..u can skip it if u dont use during chaumasa.
sabji will taste good without it also.
3.
Hema Dharamsey , Nerul
Turiyanu shaak
Pela turiya peel Karine samari lo
Pachi ek kadhaima thodu oil layine Rai ,jeeru ,hing,haldi nakhine vaghar Kari lo
Pachi thodu santadi lo
Ena uper dhakan mukine Pani rakho
Pani garam thay etle thodu Pani shaakma nakhine 7-10 min slow gas uper chadva do
Marchu ,mithu ,garam masalo,dhana jeeru ane singdana powder nakho .
Rotli sathe serve Karo .
Stuff Tomato ....
Stuffing.
2Tomato .
1tsp Singdana.
1tsp sauf.
Haldi.
Red chilli powder.
Salt
Daniya powder
Sugar
Garam masala.
Besan
Daniya seeds Ka powder.
1green chilly chopped.
Blend everything in mixer.
Malai 1tsp..
Take tomato remove seeds from center by spoon so dat we can stuff it.
Blend it we stuffing masala along wit malai .
Fill stuffing In tomato. N steem for 10min.
Take Kadai add oil.....
Hing dale
Add stuffing masala if left. Put lil water n put tomato. Niches thoda gravy tomato pe dale. .
Cook for few min. N serve
Jinal n prashna Lodaya
6
Jinal n prashna Lodaya
Ghatkopar east
9022770004/9867888811
Kkk grup 2.
Jain mix veg kolhapuri
Ingredients -
Boiled n chopped beans
Boiled Sweet corn
Chop red, green, yellow, capsicum.
Cubes of paneer.
2Chopped tomatoes
Chop Kacha kela
1green chilly for final greavy.
1/2cup Greated bottle guard ..
2sp Dahi
Green chilly sliced chop.
Oil
Salt
Sugar
Lemon juice
Red chilly powder
Hing
Haldi
Dhaniya powder
garam masala.
Roasted part-
Vagar ki mirch
2-3Laung
2Elaichi
1inch cinnamon.
Gila khopra
Melon seed
Til(osarela til. )
Take pan add laung,elaichi,vagar ki mirchi,til,melon seed n khopra dale..... Mum x well till aromatic .....cool completely n den churn.
Take pan put oil 1to2sp. Heat well
Add beans ,sweetcorn,slice green chilly, kacha Kela. Achese fry krle. Honeko aye den add capsicums all 3.n saute again for few mins. N nikal le n den add only panner n again fry till Red spots comes. Remove in plate.
In same pan in oil put
Greated bottle gourd
Saute well till water gets soak.
Put chopped tomatoes add green chilly add churned paste of khopra ,til, melonseed etc. Salt dale, red chilli powder, dhaniya power,hing,haldi.garam masala..... Mix well n cool completely n den only blend it.
Take pan add oil add paste which we made.,
Add dahi, add red chilly powder n salt (if required. )Mix well ,add all veggies,paneer dale,mix well add water mix it n add malai mix again. N dhak de for 5min. After dat mix lil n serve hot
7.
Sau Seema Chandresh lodaya Khamgaon
Sweet n spicy
Sweet 🌽 nu shak
1- Sweet corn
2- Tomatoes
4-- lal marcha aakha
4-laving 4-mari 1-tukdo Taj 1-tejpan 2-javintri
2-mota elcha
1/2tbs shahjeeru
1/2 tbs lal marchu powder
1/2 tbs pav bhaji masalo
1tbs Dhanajeeru
1/2tsp haldi
1tbs Malai
1tbs tel
2tbs ghee
1tbs sugar
Test pramane mithun
Corn na dana kadhi bafi levu
Dana baju par rakho
Khada masala thoda crush Kari leva
Lal marcha palalva
Pachi mixi ma tomato ane marcha pisi leva
Kadai ma ghee ane tel nakhi garam karvun
Shahjeeru elcha nakhva
Aa banne pisva nahin
Pachi crush karela masala ane dry masala add karo tel chute pade etle mithun ane corn add karo
Thodi var thava do pachi malai add kari 1min halavo ane serve Karo
8.
Priya Momaya
Kdo Kitchen Kween Group 1
9029519953
Jain Gatte Ki Sabzi
Ingredients
Besan
Tomato
Dahi
Oil
Ghee
Salt
Red Chili Powder
Hing
Haldi
Dhaiya Powder
Green Chili
Gela Copra (wet Copra )
Azmo
Baking Soda
Recipe
-> make gatta of besan ,salt ,red chilli powder ,dhaniya powder ,haldi with Hot Dahi , pinch baking soda , oil and ghee .
-> boil gattas in water for 15 min
-> after they are cold fry them in some oil .
Gravy
-> Take one pan and add tomato pieces , gela Copra , green chili ,salt , red chili powder , haldi and hing . Saute Them and make fine paste of all ingredient in grinder
-> take one more pan add 2 table spoon ghee and add jeera , tomato paste ,dahi heat them for 5 mins
-> add gatta in gravy .
Can be served with parota/roti .
9.
Aditi Mota
Vadakara
KKK Group -1
Bharva kela with Creamy Gravy
Ingredients for Bharva kela
Banana -2
Dariya ni daal-1/2 bowl
Chilli powder-1&1/2spn
Turmeric powder-1/4sp
Dhana jeera powder-1spn
Garam masala-1/2spn
0il- 2tablespn
Lemon juice-1tablespn
Sugar--1spn
Salt -to taste
Method :
Cut banana into 4 pieces ,remove seed portion from the middle so that we can fill stuffing and keep aside.
Blend Dariya in a blender to fine powder.
Take a bowl add all the above masala and oil with dariya powder and mix it well. If required sprinkle few drops of water and mix it. Stuff the masala mix in all the banana, and press the masala mix tightly with your thumb so it will not come out while cooking .steam stuff banana for 5-7mins. Switch Off the flame and keep aside.Now prepare gravy for it
Ingredients for Creamy Gravy:
Roasted groundnut puree-1/2cup
Tomato puree-1bowl
Cream-1/2bowl
Chilli powder-1 spn
Garam masala-1/2spn
Turmeric powder-1/4tspn
Dhana jeera powder-1/2spn
Ghee &oil mix -2tablespn
Sugar-1spn
Salt to taste
Method
Heat oil &ghee in a kadhai .Add tomato puree, cook till the oil separates .Add all the masala and saute for few minutes.Add groundnut puree and bring the gravy to a boil.Stir and simmer the gravy for a further 2 minutes.Now add cream and mix well.Switch off the flame. Check the seasoning and add more salt or sugar if required.
Before serving bharva kela ,peel the banana and saute it in ghee .
Now pour gravy on the kela and serve hot with lacha wheat paratha.
Note: Peel the banana after steaming only.
10.
Hetal Bhavesh shah, Halol.
Dish:- Jain keralian bhindi
Ingredients :-
Bhindi
Besan
Salt
Oil
Hing
Fresh coconut
Groundnut
Curryleaves
Curd
Green chilly
Tomato
Udad dhal
Jeera
Haldi
Dhaniya powder
Red chilly powder
Garam masala
Method:-
Take a dish cut bhindi in 4 parts medium size horizontal marinate with Besan n salt mix it well keep aside for 15 min. After 15 min deep fry bhindi keep aside.
For gravy: (1) fresh coconut, curryleaves, groundnut, green chilly, curd. Grind it make fine paste
Gravy(2):take a pan little saute for 5 min then cool it n grind it make fine puri.
Now take a pan add oil after it got hot put udad dal n Jeeru n hing n haldi saute it for few second then add first coconut gravy again saute it for 5 min then add tomato gravy n add red chilly powder, dhaniya powder, garam masala, salt. Saute it for 10 min last add fried bhindi n cook it for 2 min ur Jain keralian bindi is ready to serve.
( if u don't want use fresh coconut u can avoid it but as it is keralian bhindi coconut gives good taste).
11.
Deepali Maisheri from mulund west
MB.9930933232
CAPSICORN SABJI
INGREDIENTS::----
Capsicum chopped( all colour)
Sweet Corn (boiled)
Tomato
Cardamom
Cinnamon
Bay leaves
Cloves
kashmiri lal mirch
Malai
Salt
Garam masala
Haldi
Hing
Red chilli powder
Oil n ghee.
METHOD:----
First take pan put little oil. Then put cardamom, cinnamon,bay leaves, cloves, Kashmiri lal mirch n tomatoes. Saute for sometime. Let it cool then grind it in fine paste.
Grind boiled sweet corn.
Again take pan put little ghee. Put hing, capsicums(green , yellow, red) saute for sometime then add tomato gravy , then add haldi, red chilli powder, salt n garam masala n saute for sometime. Then add sweet corn n little water to it. At last put malai n mix it properly .
12.
Name-samta khona
M-9819817688
Mulund west
Receipe name-bottleguard kofta with makhani sauce
Ingredients-for kofta
1 cup grated bottle guard
1 cup besan
1/2 cup rice flour
1tbsp red chilli powder
1 tbsp haldi
1 tbsp of oil
Pinch of hing
Salt to taste
Ingredients for gravy:
5 tomatoes
7-8 fodeli badam
2 3 cardamom
1 small stick cinnamon
3 4 mari dana
2 Kashmiri red chilli
2 3 laung
Ingredients after gravy:
1 tbsp Dhaniapowder
1 tbsp garam masala
1 tbsp red chilli powder
1/2tbsp soounth
Pinch of hing
1/2 tbsp Turmeric powder
1/2tbsp sugar
1 spoon ghar ki malai
Salt to taste
Method:grate bottleguard add besan,riceflour,salt,haldi,red chilli powder,hing,oil and make kofta batter..then make small kofta like bhajiya
*In another bowl boil tomatoes and other ingredients for 10 to 15 min...cool the mixture and make a fine paste..
Then take a pan add oil ,soonth powder,and gravy..add haldi,garam masala,dhaniya powder,hing,salt,sugar and boil it for 5 mins..
Let the gravy become thick..
Add ghar ki malai...
Add kofta while serving and serve hot...
Thank you☺️
13.
Neha Khona
Group 1
Gam Rangpur Bhandup
Val, chana and sing nu shak
Val, chana and sing soak over night, boil it with salt, take pan and 3 to 4 spoon oil add rai n jeera n hing n curry leaves, add haldi powder thn add boil sprouts add red chillie powder and dhanajeera powder (more) add Imli n gud ka Chutney then mix it well. Serve with paratha or rotis or rice.
Its very tasty n healthy..
Cucumber raita :
Grate the cucumber, add chopped green chillies, salt, balck salt.
14.
Bharwa Paneer Tindli
------------------------------------
Ingredients for stuffing
1. Paneer
2. Dhana jeero
3. Lal mirchu
4. Sugar
5. Salt
6. Chaat masala
7. Aamchur powder
8. Turmeric (haldi)
9. Hing
10. Osawela Til
11. Sing no bhooko
12. Sambhar masala
Procedure
------------------
1. Cut the Tindli from up & down in cross (not full cut)
2. Put the stuffing prepared above
3. Boil in cooker - 1 siti
4. Put the stuffed Tindli in plate
5. Put Paneer cheel from top and put vagar
6. Bharwa Paneer Tindli is ready
15.
Jyothi Shah, Barsi
9422649056
KDO Kitchen Kween group 2.
MIX VEG.SAMBHARIYU
FOR vegetables
Bhinda , Turiya, shimla Minchi, dudhi,kacche kela , long mirch, pake kela, tondli (golu) or any desired vegetables of your choice .you can take vegetables according to your family requirements .
For filling dry roasted besan 1 cup, hing 1/4 tsp,turmeric 1/2 tsp, ajwain 1/2 tsp, red chilli powder 2 tsp, sabji Masala or garam Masala 1 tsp, corriandor powder 1 tsp, sugar 1 tsp, lime juice of 1 small lemon, salt as per taste oil 2 tbsp .
For tempering
Oil 2 tbsp, rai 1tsp, jeera 1 tsp, urad dal 1 tsp, curry leaves 8 to 10 , washed til (ter)
Method wash all vegetables thoroughly and dry it, then cut into 1 inches each give a slit on one side to fill .please note that banana don't peel let it be with skin. Only peel dudhi.
Mix all the mixture of filling don't add water. If necessary you can add little oil if it is not becoming like muthiya. Stuff all the vegetables with filling properly. With remaining stuffing make tight muthiya till it has your fingers impression. Then put this in steamer lay everything seperate Only muthiya can be on top if place is less even banana can also be layered up. Then steam for 15 minutes. Allow it to cool.
Next heat oil in a pan add one by one all tempering ingredients as soon as you add til add vegetables softly and stir as it shouldn't break or become mashy. Cover lid for 2 minutes and then again give a stir off the flame and serve with chapatti ,paratha,Dusmi or if preferred with steam rice.
16.
Khama jain
9224184981
Mulund E
Turiya daal nu shak
Ingredient
Turiya 2
Mogardaal 1 vatki
Rai
Jeeru
Hing
Haldi
Dhanajeeru
Lal marcha powder
Garam masala
Sugar
Lemon juice
Soak daal for 2hrs. Peel and cut turiya 1" long. Vaghar mate tel layi rai jeeru and hing nakhi turiya satadva. When it get half cooked add the daal with water. Let it cook for 10 mnts. As it get cooked add remaining masala to it .shimmer it for more five mnts on low flame.
Turiya chatni
Ingredient
Turiya ni chhal
Jeeru
Green marcha
Limbu
Salt
Mix all the ingredient and grind .
Enjoy garma garam shak rotli ne chatney.
17.
NEHA KHONA
GROUP 1
RANGPUR--BHANDUP
Chana lot ni Dhokli nu shak.
1 vatko chana no lot ane 1 1/2 vatko khati chaas, mix karo lumps na rahe tem tema haldi, marcha powder, dhanajeera powder, salt, sugar, maripowder mix karo badhu.
Kadai main 3 to 4 spoon tel lo tema rai jeera, karipata ane hing no vaghar karo, tema chana lot no mixture nahi ne halavta raho, jya sudhi mixture rotli na lot jevu thay, pachi wk thali Greece kari ne mixture eme nakho ne spread karo vatka thi lisu karo, kapa padi lo.
Have kadai ma 3 to 4 spoon oil lo, ema rai jeera karipata hing haldi ne lal marcha pawder nakhi 2 cup chaas nakho, salt nakho chaas ne ukadva do, pachi tema Dhokli add karo, thoda tukda mesh kari ne nakho ane ukadva do chele tema thodu Gid nakho. 5 min mate dhaki ne rakho.
Dhokli na shak ne rotli, bajri na rotla sathe athva rice sathe serve karo.
18.
________
Divya Henil Lodaya (Ajani)
Ghatkopar East
________
Ingredients
For stuffing
3 Capsicums
3 Tomatos
2 green chillies chopped
salt to taste
1/4 cup boiled corn
1/4 cup boiled green peas
1 tbsp cumin
2 cups of grated cottage cheese (200grms)
Chat masala
For gravy
Puree of 2 tomatoes
4tbsp oil
osarela sesame seed paste- 2 tbsp
Kasmiri red chilly powder -1tbsp
salt to taste
garam masala-1/4 tbsp
dhaniya jeera powder -1tbsp
sunth powder -1/4 tbsp
turmeric powder-1/4 tbsp
a pinch of hing
Sugar - 1/4 tbsp
malai - 2 tbsp
Method :
1. Chop the top of capsicum and tomato and deseed them
2. In a pan take some oil and saute cumin seeds and add green chilli, corn , peas and cottage cheese ,salt and chat masala.
3. Fill the above stuffing into the Capsicum and Tomatoes
4 In a pan add oil and roast the stuffed Capsicum and Tomato untill they turn slightly brown and keep them aside
5. Take a pan add some oil. Add sesame paste saute for few minutes then add tomato puree. Cook untill the oil separates.
6. Add all the dry spice powder and cook for few minutes. ( Add water if required to get the right gravy consistency)
7. Add 1 tbsp malai and mix well.
8. Place the Capsicum and tomato in the gravy and cover the pan with a lid and cook for a minute.
Note - Capsicum and Tomatoes can be rotated in the oven at 220 degree untill they turn slightly brown.
Comments
Post a Comment