Jains are very strict in following rituals, and they believe in Jivdaya. That’s why they do not eat underground vegetables. Yams, potatoes, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a significant number of nutrients from the soil. We have conducted 3 Jain recipes here non-Jains can also follow these recipes to make yummy food. Let’s begin.
Making Pongal is very easy. It is naturally a South Indian breakfast. It has a perfect combination of carbohydrates, proteins, and nutrients.
How to prepare?
- 1 cup of rice
- Half cup yellow moong dal (split green gram)
- 2 tbsp oil/ghee
- A pinch of asafoetida
- 1 tsp cumin seeds
- 1 tsp whole black pepper
- Few curry leaves
- One dry red chili
- 7-8 cashews, halved
- One bay leaf (tej patta)
- ¼ tsp turmeric powder(optional)
- Salt to taste
- Ghee as required
- Rinse and soak rice and moong dal together in a bowl.
- Heat up oil in a pressure cooker, add asafoetida, cumin seeds, curry leaves, whole black pepper, dry chili, cashews and sauté it.
- Draw off the water from the soaked moong dal and rice.
- Combine the drained moong dal and rice with 4 to 4.5 cups water, turmeric powder, and salt—Cook for 3-4 whistles on medium flame.
- Put down the flame and once the pressure gets released from the cooker, open the lid and mix well (If the Pongal is watery when you open, then cook again, on the stove until water evaporates or add more water if required).
- Put in a teaspoon of ghee and mix well before serving.
- Serve up hot with coconut chutney or sambar.
It is a yummy sweet made with semolina(rava) and chunks of pineapple for breakfast.
How To Prepare?
- 1 cup semolina (rava)
- 1 cup chopped pineapple, small cubes
- ½ cup sugar, as required
- 4 tbsp ghee
- ½ tsp cardamom powder (elaichi)
- 5-6 chopped cashew nuts
- Few raisins
- 3-4 saffron strands
- 2 drops yellow food color (optional)
- ¼ tsp Pineapple Essence (optional)
- In a pan, take 1.5 cups water, ¾ cup chopped pineapple, ½ cup sugar, food color (optional), and 2-3 saffron strands.
- Bring it to boil, keep stirring occasionally. Boil for about 4-5 minutes.
- In the intervening time in other pan heat 2 tbsp ghee, fry cashew nuts, and raisins until golden brown, remove them and set aside.
- Roast semolina(rava) for 2-3 minutes until light golden color, In the same ghee used for frying cashew nuts, make sure it doesn’t burn.
- At this time, slowly add the above boiling pineapple and water mixture to it. Maintain continuous stirring; make sure it doesn’t form lumps.
- put in 2 tbsp ghee, cover it and cook until all the water evaporates. (add more water if required)
- Finally, add cardamom powder and roasted nuts. Switch off the flame.
- Top up with ¼ cup pineapple pieces and nuts and serve hot.
Curd Tadka Sandwich
It is a light, healthy, and delicious sandwich made with hung curd. Crunchy texture with a twist of tadka on the outside gives the savory taste. It is simple and easy to cook recipe which can prepare for breakfast or as a snack.
How To Prepare?
- Four bread slices
- ½ cup hung curd
- 1 tsp sugar
- A pinch of salt
- 2 tbsp green chutney
- 1 tsp mustard seeds (rai)
- 2 tbsp chopped coriander leaves
- 2 tbsp ghee
- Knot the fresh curdled curd tightly in muslin or cheesecloth or thin cloth.
- Drape the tied ball for draining water out. Draining over a sink or bowl is best.
- Wait at least four hours to ensure full draining, take down the bundled curd.
- For Sandwich
- In a bowl, take hung curd, a pinch of salt and sugar to it. Mix well and set aside.
- Take a slice of bread and generously apply the curd mixture on one side. And on another slice of bread and apply green chutney to it.
- Heat a pan on medium flame with 1 tbsp ghee, add ½ tsp mustard seeds when it pops lower the flame and add coriander leaves.
- Now cook the sandwich on low flame till it gets golden and crispy from both the sides.