Jain Satvik Thali | 7 Dishes | Festival Thali | No Onion,Ginger, Garlic | Pure Veg | Hindi & English
Recipes in this Video
The Jain Satvik Thali originates from the Jain community in India, emphasizing a vegetarian diet that avoids root vegetables and certain ingredients to adhere to principles of non-violence and purity. Traditionally served during festivals and special occasions, it reflects the simplicity and richness of Jain culinary practices. Today, this thali is enjoyed by many seeking wholesome, plant-based meals, celebrating the flavors of Indian cuisine while respecting dietary restrictions.
Ingredients
- ●rice
- ●chapati
- ●mixed vegetable curry
- ●dal
- ●salad
- ●pickles
- ●buttermilk
- ●papad
- ●sweet dish
- ●spices
- ●ghee
- ●fresh coriander
- ●lemon
Instructions
- 1Prepare rice by rinsing and boiling until tender.
- 2Make chapatis by kneading dough and rolling into flat discs, then cooking on a hot griddle until puffed.
- 3Cook mixed vegetable curry by sautéing spices, adding chopped vegetables, and simmering until tender.
- 4Prepare dal by boiling lentils with water and spices until soft, then mash lightly.
- 5Chop fresh vegetables for salad and toss with lemon juice and salt.
- 6Serve pickles in small bowls as a condiment.
- 7Whisk buttermilk with spices and salt for a refreshing drink.
- 8Roast papad over an open flame until crisp.
- 9Plate the rice, chapati, curry, dal, salad, pickles, buttermilk, and papad attractively on a thali.
- 10Garnish with fresh coriander and serve with lemon wedges.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: butter
Olive oil reduces saturated fat while maintaining flavor.
sweet dish
Healthier: fruit salad
Cheaper: sugar-free dessert
Fruit salad provides natural sweetness with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup rice
- ●4 cups whole milk
- ●1 cup sugar
- ●1/4 cup condensed milk
- ●1/2 tsp cardamom powder
- ●1/4 cup chopped nuts (almonds, cashews)
- ●1/4 cup raisins
- ●1/2 tsp saffron strands (optional)
- ●1/2 tsp vanilla extract (optional)
Instructions
- 1Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes.
- 2In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking.
- 3Add the soaked rice to the boiling milk and reduce the heat to low. Cook for about 30-40 minutes, stirring frequently, until the rice is soft and the mixture thickens.
- 4Stir in the sugar and condensed milk, and continue to cook for another 10 minutes, stirring constantly.
- 5Add the cardamom powder, saffron strands, and vanilla extract (if using). Mix well.
- 6In a separate pan, lightly toast the chopped nuts and raisins until golden brown, then add them to the kheer.
- 7Cook for an additional 5 minutes, then remove from heat.
- 8Let the kheer cool slightly before serving. It can be served warm or chilled.
- 9Garnish with additional nuts or saffron strands before serving.
Equipment
Ingredients
- ●500g fresh okra
- ●2 tbsp vegetable oil
- ●1 tsp cumin seeds
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Wash the okra thoroughly and pat dry with a kitchen towel. Cut off the tops and tails, then slice them into 1-inch pieces.
- 2Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions to the pan and sauté until they turn golden brown.
- 4Stir in the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- 5Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
- 6Add the sliced okra to the pan and stir gently to coat them with the spice mixture.
- 7Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally, until the okra is tender.
- 8Once the okra is cooked, sprinkle garam masala over the top and mix gently.
- 9Garnish with fresh coriander leaves before serving.
Equipment
Paneer Butter Masala is a popular North Indian dish known for its rich and creamy texture. It is often served in restaurants and is a favorite among vegetarians. The dish showcases the use of paneer, a fresh cheese common in Indian cuisine, and is typically enjoyed with naan or rice. Its origins can be traced back to the Mughlai cuisine, which has influenced many Indian dishes, making it a staple in Indian households and celebrations.
Ingredients
- ●paneer
- ●butter
- ●tomatoes
- ●cream
- ●onions
- ●garlic
- ●ginger
- ●spices
Instructions
- 1Heat butter in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced garlic and ginger, cooking until fragrant.
- 4Add pureed tomatoes and cook until oil separates.
- 5Mix in spices and cream, stirring well.
- 6Add paneer cubes and simmer for a few minutes before serving.
Ingredient Alternatives
paneer
Healthier: tofu
Cheaper: ricotta
Tofu is lower in calories and high in protein, while ricotta is often less expensive.
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk is dairy-free and lower in calories, while milk is usually cheaper.
Techniques
Equipment
Also Known As
Daal Tadka is a popular Indian dish made with lentils and tempered with spices. It is often served with rice or flatbreads.
Ingredients
- ●1 cup split red lentils (masoor dal)
- ●3 cups water
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp mustard seeds
- ●2 tbsp ghee or oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the split red lentils under cold water until the water runs clear.
- 2In a pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the lentils are soft.
- 3In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- 4Add the chopped onions and sauté until they turn golden brown.
- 5Stir in the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
- 6Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
- 7Once the lentils are cooked, add them to the onion-tomato mixture. Stir well to combine and adjust the consistency with water if needed.
- 8Simmer for an additional 5-10 minutes to allow the flavors to meld together.
- 9Garnish with fresh coriander leaves before serving.
Equipment
Jeera Rice is a popular Indian dish known for its simplicity and aromatic flavor. It is often served as a side dish with various curries and dals, enhancing the overall meal experience. The use of cumin seeds not only adds flavor but also a distinctive aroma, making it a staple in many Indian households. This dish reflects the rich culinary traditions of India, where rice is a fundamental part of the diet.
Ingredients
- ●basmati rice
- ●cumin seeds
- ●ghee
- ●water
- ●salt
- ●fresh coriander
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear.
- 2Soak the rice in water for about 30 minutes, then drain.
- 3Heat ghee in a pot over medium heat.
- 4Add cumin seeds and sauté until they crackle.
- 5Add the drained rice and stir gently to coat with ghee.
- 6Pour in water and add salt to taste.
- 7Bring to a boil, then reduce heat to low and cover the pot.
- 8Cook for about 15-20 minutes or until the rice is tender and water is absorbed.
- 9Remove from heat and let it sit covered for 5 minutes.
- 10Fluff the rice with a fork and garnish with fresh coriander.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier due to its monounsaturated fats.
basmati rice
Healthier: brown rice
Cheaper: long-grain rice
Brown rice is more nutritious, while long-grain rice is often less expensive.
Techniques
Equipment
Also Known As
Originating from the Indian subcontinent, Cucumber Raita is a refreshing yogurt-based side dish that helps balance the heat of spicy foods. Traditionally served with biryani or curry, it has become a staple in many households. Today, variations exist globally, often incorporating different herbs and spices to suit local tastes.
Ingredients
- ●cucumber
- ●plain yogurt
- ●salt
- ●cumin powder
- ●black pepper
- ●fresh cilantro
- ●mint leaves
- ●lemon juice
Instructions
- 1Grate the cucumber using a box grater or food processor.
- 2Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
- 3In a mixing bowl, combine plain yogurt and the drained cucumber.
- 4Add salt, cumin powder, and black pepper to the yogurt mixture.
- 5Chop fresh cilantro and mint leaves, then add them to the bowl.
- 6Pour in lemon juice and mix all ingredients until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Chill the raita in the refrigerator for at least 30 minutes before serving.
- 9Serve cold as a side dish or condiment with spicy dishes.
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