Mahavir Jayanti Recipes

Mahavir Jayanti commemorates the birth anniversary of the great spiritual leader of Jainism, Lord Mahavir. Predominantly a sacred occasion, Mahavir Jayanti is the time when you cook up traditional recipes for the Jain deliverer and also partake the dishes prepared. To add to the flavour of the occasion, TheHolidaySpot brings you a collection of traditional recipes suited to Mahavir Jayanti celebrations. Try these at home and make your Mahavir Jayanti celebrations more flavourful. If you want to refer these recipes to your friends, just click here and deliver this page to them via the internet. Happy Mahavir Jayanti!

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Kheer

Ingredients:

1) Milk - 2 kg.
2) Sugar - 3 - 4 tablespoons.
3) Raisins - 2 teaspoons or more (as needed)
4) Rice - 3 cups
5) Almonds - 10 (sliced lengthwise)
6) Kevra essence - 2 teaspoons
7) Chandi ka varak (Silver beaten into very thin paper) - 1, for decoration(optional).
8) A frying pan.

Instructions:

1. Bring milk and sugar to boil. Stir for about 8 minutes, until sugar dissolves. Lower heat, put in elaichi and simmer for about 12 to15 minutes, stirring continuously to keep it smooth, until the milk is reduced to one third of its original volume,. Stir in santra or kinoo segments. Simmer and stir, for 5 minutes more, or till it is reduced to half of its original volume.
2. To cool slightly, keep to one side. Meanwhile, finely tear up 2 tablespoons of the outer peel for garnish.
3. Transfer pudding to individual dessert cups or serving bowl. Scatter shredded peel over and serve warm, with a dash of elaichi powder.



Dahi chane ki subzi

Ingredients:

1 cup red chana (whole red gram), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds (rai)
2 bay leaves
4 whole red chillies
1/8 teaspoon asafoetida (hing)
1 teaspoon ginger-green chilli paste
1 teaspoon chilli powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds (yoghurt)
2 teaspoons Bengal gram flour (besan)
4 tablespoons chopped coriander
1 tablespoon oil
salt to taste

Instructions:

1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander.

Tips: You can substitute the chana with lobhia bean (chawli).



Puri Recipe

Fried, Puffed Whole Wheat Flat Breads
Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible; these breads are not as good later.
Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.

For spicy puris:
When making the dough, add to the dry ingredients pinches of:
turmeric
hot pepper
cumin/coriander powder
hing



Kale Chane Ki Sabzi

Ingredients:

Kala Chana :250 gram (soaked overnight)
Mustard Oil
Jeera: 1 tablespoon
Kala namak: 1 Teaspoon
Ginger garlic Paste: 1 Teaspoon
Regular namak: a pinch
Lal Mirch Powder: 1/2 teaspoon
Jeera Powder: 1/2 teaspoon
Dhania Powder: 1/2 teaspoon

Cooking Instructions:

Pressure cook the Kala Chana for two or three whistles.
Drain it and keep the chanas aside.
In the same pressure cooker Add some Mustard oil (You can use any refined oil).
Add the jeera when the oil starts heating.
When the Jeeras turn slightly brown ad the ginger-garlic paste.
Add the chanas
Add kala namak, regular namak and stir well.
Add Lal mirch powder and stir more.
Since there is no water, the chana might stick to the bottom of the pan. pressure cooker, so keep on stirring.
Add the jeera powder and dhania powder and stir it a little more
Add 1/4th cup water and let it simmer.

Lo! and Behold!! Your kale chane ki Sabzi is ready.
 
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Mahavir Jayanti Home Mahavir Jayanti History Mahavir Jayanti Wallpapers  Greeting cards Coloring page
Mahavir Jayanti Recipes Mahavir Jayanti - The Festival Mahavir Jayanti Facts Mahavir Quiz
Mahavir Jayanti Activities Mahavir Jayanti Craft Ideas Mahavir Jayanti Quotes Mahavir Jayanti Stories Link to us
Back to Home Download TheHolidaySpot Free Toolbar Free Downloads Contact us  

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