Jainworld
Jain World
Sub-Categories of Jain Food Recipes
BANANA VARIETIES
CAKES
CHIKKI 
  CHOCOLATE 
  CHUTNEY  
  CORN DISHES
  DHOKLA
  CURRY
  FARASAN PLATES
  GUJARATI PLATES
  ICE CREAM � KULFI
  JAM
  JELLY
  MUKHWAS
  NON-INDIAN DISHES
  PARYUSHAN TIME RECIPES
  PICKLES
  PUDDINGS
  PUNJABI PLATES
  RICE PLATES
  ROTI - INDIAN BREADS
  SAUCE
  SNACKS
  SOUP
  SOUTH INDIAN PLATES
  SPICES - JAM - JELLY
  SWEETS
  VARIETIES OF BISCUITS
  JAIN FOOD DICTIONARY
  VARIETIES OF DOSA

Sub-Categories of Corn Varieties

 

APPLE AND GUAVA CURRY

INGREDIENTS:

2 apples 2 guava

2-tbsp. red chili red powder � tsp. turmeric powder

3 cloves 3 cinnamon

10-12 raisins 4-5 cashew-nuts

2-tsp. Sugar

1-tsp. coriander seeds powder 1-tbsp. cumin seeds powder

2-tbsp. ghee.


PREPARATION:

Wash and scrap apples. Cut apples and guava into big pieces.

Melt ghee in a pot. Put cloves and cinnamon. Roast cashew-nuts and raisins. After 2 minutes add guava and apples. Cook and add turmeric powder, coriander seeds powder, cumin seeds powder, red chili powder and salt and sugar. Mix well. Remove and stir.

Top  

 

KER-SANGARI CURRY

INGREDIENTS:

1-cup ker- sangari 4 tbsp. oil

� tsp. mustard seeds � tsp. cumin seeds

� tsp. Asafetida 2-tbsp. red chili powder

� tsp. turmeric powder � tsp. garam masala

� tsp. pomegranate seeds powder salt

� tsp. fennel seeds



PREPARATION:

Wash and soak ker sangari for 1 hour. Pressure cook until two whistles. Cool and remove.

In a frying pan warm the oil. Add mustard seeds, when they crackle put fenugreek seeds, cumin seeds and asafetida. Put ker sangari and add red chili powder, turmeric powder, garam masala, pomegranate seeds powder and fennel seeds. Add a little water and salt and boil. It can be served with roti.
 

 

Top

PANNER-DAL CURRY

INGREDIENTS:

100 grams chana dal

200 grams paneer ricota cheese 5 tbsp. ghee

� tsp. turmeric powder 1-tbsp. lemon juice

2-tbsp. red chili powder 2-tsp. sugar

salt


Spices:

2 cinnamon 3 cloves

2 black cardamoms 3 black papers

2 bay leaves.



PREPARATION:

Roast all ingredients for masala in � tsp. oil and grind to make the powder.

Soak chana dal for 3-4 hours in water. Cut paneer into pieces and fry in ghee.

In a pot melt ghee and add masala powder. After 2 minutes add the chana dal, salt, red chili powder and turmeric powder. Add a little water and cook on medium heat. When the dal is cooked, add sugar and lemon juice and stir. Mix paneer pieces and serve warm.

Top