Have you ever had one of those nights where you’re craving something comforting yet surprisingly light? Maybe it’s the aroma of spices that makes your kitchen feel like the heart of a bustling Indian market. Dive into the world of Jain cuisine—where flavor dances without onions and garlic—and discover dishes that transform simple vegetables into vibrant, mouthwatering masterpieces.
Steps
- Begin by assembling all the necessary ingredients, such as biscuits, pizza sauce, cheese, olives, and jalapeños. Adjust the quantity of chili flakes and oregano to taste.
- Chop spinach, capsicum, and green chili, and mix them with processed cheese, salt, black pepper, and ginger garlic paste if desired. Spread this mixture on slices of brown bread previously buttered and coated with mint chutney.
- To prepare the gravy, start by sautéing tomatoes with star anise, mace, cloves, cashew nuts, almonds, bay leaf, black cardamom, peppercorns, and cinnamon in oil. Blend the mixture smoothly once cooked.
- In a separate pan, fry sliced cashews in oil, then add green chilies, fresh cream, milk, more cashews, tomato, sugar, salt, garam masala, turmeric, and coriander-cumin powder. Cook until thickened.
- For the sugar syrup, combine lemon juice with Jain sikanji masala and soda, then serve over ice cubes for a refreshing drink.
- Prepare the cabbage mixture by grating cabbage and finely chopping capsicum, coriander, and green chilies. Mix with salt, dried ginger, white pepper, sugar, cornflour, and refined flour. Cook in a pan with soy sauce and oil.
- For a quick vegetable dish, stir-fry mixed vegetables with peas, chili, lemon, salt, oil, cumin seeds, and asafoetida until tender.
- For a rich gravy, blend tomatoes with soaked cashew nuts, melon seeds, and poppy seeds. Cook with bay leaves, cinnamon, cloves, peppercorns, turmeric, chili powder, kasuri methi, and asafoetida until fragrant.
- Slice and fry turai with chopped tomatoes, sattu flour, red chili powder, oil, jeera-coriander powder, lemon juice, mustard seeds, jeera, hing, turmeric powder, and sugar to make a flavorful dish.
- Mix maida with wheat flour, oil, salt, water, chaat masala, chili powder, hot spices, roasted cumin powder, coriander-cumin powder, pepper powder, and pink salt to create a dough for frying or baking.
Ingredients
- Monaco biscuits
- Pizza sauce, 1 cup
- Cheese cubes
- Olives, 1 tablespoon
- Jalapeños, 1 tablespoon
- Chili flakes, as needed
- Oregano, as needed
- Chopped spinach
- Processed cheese
- Green capsicum, chopped
- Green chili, chopped
- Black pepper powder
- Ghee or butter
- Salt, to taste
- Mint chutney
- Butter
- Brown bread
- Ginger garlic paste (optional)
- Tomatoes
- Oil
- Star anise
- Mace
- Cloves
- Cashew nuts
- Almonds
- Bay leaf
- Black cardamom
- Peppercorns
- Cinnamon
- Sliced cashews
- Oil, 1 spoon
- Green chilies
- Fresh cream
- Milk
- Cashews
- Tomato
- Sugar
- Salt
- Garam masala
- Turmeric powder
- Coriander and cumin powder
- Sugar syrup
- Large lemon, juice
- Jain sikanji masala
- Soda
- Ice cubes
- Grated cabbage
- Green capsicum, finely chopped
- Fresh coriander leaves, finely chopped
- Green chilies, finely chopped
- Salt
- Dried ginger powder
- White pepper powder
- Sugar
- Cornflour
- Refined flour
- Soy sauce
- Oil
- Mixed vegetables
- Peas
- Chili
- Lemon
- Salt
- Oil
- Cumin seeds
- Asafoetida
- Tomatoes
- Cashew nuts, soaked
- Melon seeds, soaked
- Poppy seeds, soaked
- Bay leaves
- Small piece cinnamon
- Cloves
- Peppercorns
- Turmeric powder
- Kashmiri red chili powder
- Kasuri methi
- Asafoetida
- Medium-sized turai
- Medium tomatoes, chopped
- Sattu flour (roasted gram flour)
- Red chili powder
- Oil
- Jeera-coriander powder
- Lemon juice
- Mustard seeds
- Jeera
- Hing (asafoetida)
- Turmeric powder
- Sugar
- Maida (all-purpose flour)
- Wheat flour
- Oil
- Salt, to taste
- Water
- Chaat masala
- Red chili powder
- Hot spices
- Roasted cumin powder
- Coriander cumin powder
- Pepper powder
- Pink salt
- Tomatoes
- Sambhar masala
- Salt
- Haldi (turmeric)
- Dhanajira
- Roasted besan (gram flour)
- Water
- Oil
- Rai (mustard seeds)
- Urad dal
- Dry red chili
- Methi seeds
- Basmati rice (Davat brand)
- Rajma
- Grated tomato
- Green chili
- Ginger
- Oil
- Cardamom
- Jeera
- Bay leaf
- Turmeric
- Red chili powder
- Salt, to taste
- Ripe bananas
- Oil
- Mustard seeds
- Cumin powder
- Dry red chilies
- Red chili powder
- Coriander powder
- Turmeric
- Hot spices
- Salt, to taste
- Dry coconut slice
- Lemon juice
- Raw banana
- Canapes
- Salt
- Oil
- Dabeli masala
- Sweet chutney
- Masala shing
- Pomegranate
- Serving
- Red Kashmiri chili
- Red chili powder
- Red chili sauce
- Tomato ketchup
- Salt, to taste
- Seasoning
- Vinegar
- Poha (flattened rice)
- Mustard seeds
- Cumin seeds
- Fennel seeds
- Turmeric powder
- Asafoetida
- Peanuts
- Lemon juice
- Sugar
- Oil
- Coriander leaves
- Salt, to taste
- Raw banana
- Chopped tomato
- Whole chilies
- Coconut
- Curd
- Salt, to taste
- Sugar
- Chili powder
- Turmeric powder
- Coriander powder
- Garam masala
- Cream
- Whole wheat flour
- Kabuli chana/chole
- Medium tomatoes
- Curd
- White paste (watermelon seeds, poppy seeds, cashews, and shredded coconut)
- Red chili powder
- Jeera-coriander powder
- Turmeric powder
- Hing
- Mustard seeds
- Jeera
- Garam masala
- Finely chopped methi leaves
- Green peas
- Tomatoes
- Cashew
- Green chili
- Chopped ginger
- Oil
- Turmeric
- Kashmiri red chili powder
- Tomato ketchup
- Fresh cream
- Salt, to taste
- Mayonnaise
- Tomato ketchup
- Black pepper powder
- Red chili powder
- Salt, as required
- Sweet pickled green chilies
- Pao/bread
- Diced cabbage
- Diced capsicum
- Diced tomatoes
- Diced paneer
- Salt, as required
- Boiled lilva beans
- Chopped tomatoes
- Oil
- Mustard seeds
- Cumin seeds
- Cinnamon
- Cloves
- Black pepper
- Bay leaf
- Chakri phool
- Spices (Turmeric, Chilli powder, Salt, Coriander powder)
- Jaggery, as needed
- Lilva beans
- Chopped tomatoes
- Green chili
- Curry leaves
- Asafoetida
- Salt, as required
- Red chili powder
- Coriander powder
- Turmeric powder
- Gram flour (besan)
- Coriander leaves, for garnish
- Oil
- Linguine pasta
- Cashew, coarsely crushed
- Olives, chopped
- Coriander stems, chopped
- Coriander leaves, chopped
- Dill leaves, finely chopped
- Cheese
- Oregano
- Black pepper powder
- Olive oil
- Dry ginger powder
- Salt, as required
- Cooked Govindbhog rice
- Boiled raw banana
- Roasted and coarsely ground peanuts
- Green chilies, chopped
- Cumin seeds
- Salt, as required
- Cornflour
- Szechwan peppercorn
- Black pepper
- Dried red chilies
- Dried ginger
- Salt, as required
- Oil
- Boiled tomatoes, 4
- Mixed herbs
- Tomato sauce
- Bowtie pasta
- Celery
- Oil
- Butter
- Coriander
- Cheese cube (optional)
- Black pepper powder
- Red chili powder
- Doritos Nachos, 1 whole packet
- Tomatoes
- Large capsicum
- Green chilies
- Plums
- Apple
- Paneer (cottage cheese)
- Salt, as required
- Coriander leaves
- Chopped olives
- Lemon juice
- Black salt powder
- Spiny gourd
- Chopped tomato
- Turmeric powder
- Red chili powder
- Coriander powder
- Oil
- Water, as needed
- Chopped coriander
- Salt, to taste
FAQ
- What is a common base for Jain recipes?
- Jain recipes often use ingredients like tomatoes, cashew nuts, and various spices as their base, avoiding root vegetables and certain other items.
- Can Jain recipes include dairy products?
- Yes, many Jain recipes incorporate dairy products such as cheese, ghee, or cream, as these are not restricted in Jain dietary practices.
- Are Jain recipes always spicy?
- While many Jain dishes do include spices like red chilli powder and garam masala, the level of spiciness can be adjusted to taste.
- What are some common spices used in Jain cooking?
- Common spices in Jain cooking include cumin seeds, turmeric powder, asafoetida, and black pepper, which add flavor without the use of onions or garlic.
- How can one add flavor to Jain dishes without using garlic or onions?
- Jain dishes can be flavored with a variety of spices, ginger, and herbs like coriander and mint, which provide depth without using garlic or onions.
Tips
- To enhance the flavors, consider soaking nuts like cashew nuts and almonds before using them in your recipe. This helps in softening them and bringing out a richer taste.
- When using spices like asafoetida and cumin seeds, temper them in hot oil at the beginning of the cooking process to release their full aroma and flavor into the dish.
- If your recipe includes ingredients like tomatoes and onions, cooking them until they are well caramelized can add a depth of flavor and sweetness to the dish.
- For a fresh and vibrant garnish, add chopped coriander or mint leaves just before serving to maintain their bright color and fresh taste.
Equipment
- Star Anise
- Mace (Javantri)
- Black Cardamom (Badi Elaichi)
- Szechwan Peppercorn
- Cashew Nuts (if not commonly stocked)
- Melon Seeds (preferably soaked)
- Poppy Seeds (preferably soaked)
- Chakri Phool (Star Anise)
- Linguine Pasta
- Bowtie Pasta
