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 .

4

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.

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.

19.

        Cottage cheese stuffed  Capsicum and Tomato

________

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.