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!
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
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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