No Onion No Garlic Veg Thali Recipe | Jain Thali Recipe | Teej Special Lunch Vlog
Recipe Information
Jain Thali
Cultural Context
The Jain Thali is a traditional Indian meal that reflects the dietary restrictions of Jainism, which emphasizes non-violence and vegetarianism. This thali typically includes a variety of dishes made from fresh vegetables, lentils, and dairy, all prepared without root vegetables to avoid harming living organisms. The meal is not only a feast for the senses but also a celebration of the rich culinary heritage of the Jain community, which has influenced Indian cuisine significantly. Today, Jain Thali is enjoyed by many, transcending its religious origins to become a popular choice in vegetarian restaurants across India.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie alternative, while ricotta is often less expensive.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil provides a similar richness, while vegetable oil is cost-effective.
curd
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt offers a healthier option with more protein.
mixed vegetables
🥗Healthier: steamed broccoli
💰Cheaper: frozen mixed vegetables
Frozen veggies provide convenience and cost savings.
Take 1 cup of whole wheat flour and add 2 tablespoons of semolina.
Add ghee, carom seeds, and salt to the flour mixture and mix well.
Add water gradually to form a hard dough; let it rest for 10-15 minutes.
Chop zucchini into pieces and prepare green chilies by slitting them.
In a pan, heat ghee and add the chopped zucchini, sautéing until it softens.
Add 1/4 teaspoon turmeric powder to the zucchini and mix.
Add salt, red chili powder, and a little coriander powder to the zucchini and cook on low flame for about 5 minutes.
For the stuffed chilies, roast the green chilies in ghee until they have brown spots, then remove them from the flame.
Prepare the stuffing for the chilies by mixing ghee, salt, and coriander powder in a bowl.
Stuff the roasted green chilies with the prepared mixture and set aside.
For the yogurt chilies, heat oil in a pan and add carom seeds and slit green chilies, cooking for half a minute.
Add salt, turmeric powder, and coriander powder to the pan, mixing well.
If the chilies are not spicy, add a little red chili powder; otherwise, skip it.
Add the yogurt and mix well, cooking until it thickens and oil separates, about 2-3 minutes.
Roll out the dough into flatbreads and cook on low flame for 10-12 minutes until cooked through.
Serve the thali with zucchini, stuffed chilies, and yogurt chilies.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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