Satvik Jain Paryushan Parv Thali - 3 | 7 Dishes recipe |Pure veg | Hindi Audio
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The Satvik Jain Thali is a traditional meal that adheres to Jain dietary principles, which emphasize purity and non-violence. This thali typically includes a variety of vegetarian dishes that are simple yet flavorful, reflecting the ethos of Jain cuisine. It is often served during festivals and special occasions, showcasing the importance of mindful eating in Jain culture.
Ingredients
- ●rice
- ●dal
- ●mixed vegetables
- ●roti
- ●curd
- ●pickle
- ●salad
- ●papad
- ●spices
- ●ghee
- ●coriander leaves
- ●lemon
Instructions
- 1Cook rice in a pot with water until fluffy and tender.
- 2Prepare dal by boiling lentils with water and spices until soft.
- 3Chop mixed vegetables and steam or boil until tender.
- 4Make roti by kneading whole wheat flour with water and rolling into flatbreads.
- 5Serve curd in a bowl, garnished with coriander leaves.
- 6Prepare pickle and place in a small serving dish.
- 7Chop salad ingredients and arrange on a plate.
- 8Fry papad until crisp in ghee or oil.
- 9Garnish rice with coriander leaves and serve with lemon wedges.
- 10Assemble all components on a thali for presentation.
Ingredient Alternatives
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a healthier fat option while vegetable oil is budget-friendly.
curd
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt is creamier and healthier, while plain yogurt is a cost-effective alternative.
Techniques
boilingsteamingsauteing
Equipment
potpanrolling pinsteamerserving thali
🌶️🌶️🌶️Mediummilk
vegetarianplant-baseddairy-freeegg-freegluten-freenut-free
Sweet Boondi, originating from India, is a festive treat often made during celebrations and religious occasions. Traditionally, it symbolizes joy and is enjoyed by many during festivals like Diwali. Today, variations of boondi can be found globally, often adapted to local tastes.
Ingredients
- ●gram flour
- ●water
- ●sugar
- ●ghee
- ●cardamom powder
- ●saffron strands
- ●rose water
- ●chopped nuts
- ●salt
- ●food coloring
Instructions
- 1Mix gram flour and water to form a smooth batter.
- 2Heat ghee in a deep pan over medium heat until hot.
- 3Pour the batter through a slotted spoon into the hot ghee to form small droplets.
- 4Fry the boondi until golden and crisp, about 2-3 minutes.
- 5Remove the boondi and drain on paper towels.
- 6In a separate pot, dissolve sugar in water over low heat to make a syrup.
- 7Add cardamom powder, saffron, and rose water to the syrup.
- 8Add the fried boondi to the syrup and mix well to coat.
- 9Let the mixture cool slightly, then add chopped nuts.
- 10Form small balls or clusters with the mixture.
- 11Allow the boondi to set at room temperature for about 30 minutes.
- 12Serve as a sweet treat or dessert.
nutsgluten
veganvegetariangluten-freenut-freesoy-free
Ingredients
- ●1 cup besan (gram flour)
- ●1/4 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●2 tbsp oil (for dough)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, salt, and baking soda.
- 2Add 2 tablespoons of oil to the dry ingredients and mix well until crumbly.
- 3Gradually add water to form a smooth and stiff dough.
- 4Heat oil in a deep frying pan over medium heat.
- 5Using a sev maker or a piping bag with a fine nozzle, fill it with the dough.
- 6Once the oil is hot, press the dough into the hot oil in circular motions to form thin strands.
- 7Fry the sev until golden brown and crispy, turning occasionally for even cooking.
- 8Remove the sev from the oil and drain on paper towels to remove excess oil.
- 9Allow the sev to cool completely before storing in an airtight container.
Equipment
mixing bowldeep frying pansev maker or piping bagslotted spoonpaper towels
🌶️🌶️🌶️Low
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup mung dal (split green gram)
- ●2 tablespoons oil
- ●1 teaspoon cumin seeds
- ●1 onion, finely chopped
- ●2 tomatoes, chopped
- ●1 teaspoon ginger-garlic paste
- ●1 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon coriander powder
- ●1 teaspoon garam masala
- ●Salt to taste
- ●2 cups water
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the mung dal under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
- 2In a pot, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until it turns golden brown.
- 4Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- 6Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes, stirring occasionally.
- 7Add the soaked mung dal to the pot and stir well to combine with the spices.
- 8Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the dal is tender.
- 9Once cooked, stir in the garam masala and adjust seasoning if necessary.
- 10Garnish with fresh coriander leaves before serving.
Equipment
PotLadleChopping boardKnife
🌶️🌶️🌶️Low
vegetariangluten-free
Urad Dal, a staple in Indian cuisine, is often enjoyed in various forms across the country, particularly in South Indian dishes like dosa and idli. This protein-rich lentil is celebrated not only for its nutritional value but also for its versatility in both savory and sweet preparations. Today, Urad Dal is cherished globally, often featured in vegetarian diets for its hearty texture and flavor.
Ingredients
- ●urad dal
- ●water
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●mustard seeds
- ●turmeric powder
- ●coriander powder
- ●red chili powder
- ●garam masala
- ●fresh cilantro
- ●salt
- ●oil
Instructions
- 1Rinse urad dal under cold water until the water runs clear.
- 2Soak urad dal in water for at least 2 hours or overnight.
- 3Drain the soaked dal and set aside.
- 4Heat oil in a pot over medium heat until shimmering.
- 5Add cumin seeds and mustard seeds; cook until they splutter.
- 6Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 7Stir in minced ginger, garlic, and green chili; cook for 1-2 minutes until fragrant.
- 8Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt; cook until tomatoes soften.
- 9Add the soaked urad dal and water; stir to combine.
- 10Bring to a boil, then reduce heat to low and cover; simmer for 30-40 minutes until dal is tender.
- 11Stir occasionally and add more water if needed to maintain desired consistency.
- 12Once cooked, stir in garam masala and adjust seasoning if necessary.
- 13Garnish with chopped cilantro before serving.
- 14Serve hot with rice or flatbread.
🌶️🌶️🌶️Lowsoy
Also Known As
Urad Dal
Chashni is commonly used in Indian and Pakistani desserts, often as a sweetener for various sweets.
Ingredients
- ●2 cups sugar
- ●1 cup water
- ●1/2 tsp lemon juice
- ●1/4 tsp cardamom powder (optional)
- ●1/4 tsp saffron strands (optional)
Instructions
- 1In a saucepan, combine the sugar and water.
- 2Heat the mixture over medium heat, stirring until the sugar completely dissolves.
- 3Once the sugar is dissolved, add the lemon juice to prevent crystallization.
- 4Increase the heat and bring the mixture to a boil.
- 5Let it boil for about 5-7 minutes until it reaches a one-string consistency.
- 6If using, add the cardamom powder and saffron strands, stirring well to combine.
- 7Remove the saucepan from heat and let the syrup cool slightly.
- 8Store the syrup in a clean, airtight container once cooled.
Equipment
saucepanspoonmeasuring cupsmeasuring spoonsairtight container
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