Tag Archives: Jain Cuisine

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Pomegranate Juice
Breakfast Sandwich Dhokla
Imli ki chutney
Lunch Jeera Rice
Khatta Mitha Chana Dal Gravy
Stuffed Capsicum
Evening Beverage Elaichi Tea
Snacks Butter Cookies
Dinner Thepla
Cabbage Muthia
Dessert Thandai



Recipe – Makki Di Roti / Makki di roti and sarson ka saag / Cornmeal flour Flatbread / Makki ki roti

Aviary Photo_131486860506595872

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 12 Rotis


  • Cornmeal flour (Makki ka aata) 2 cups
  • Whole Wheat Flour (Aata): ½ cup
  • Salt: 1 ½ teaspoon or to taste
  • Warm Water: As required to knead the dough
  • Butter or ghee for greasing: As required


  • Combine cornmeal flour, wheat flour and salt.
  • Using warm water knead a soft and smooth dough.
  • Divide the dough into 12 equal portions and roll into balls.
  • Take 2 thick plastic sheets or parchment sheets of 6-7 inch square shape. Place 1 plastic sheet on the rolling board, sprinkle some cornmeal or wheat flour, add 1 dough ball, sprinkle some flour again, place the other plastic sheet on top of it and gently roll the ball into a 4-5 inch diameter circle.
  • Alternatively, you may flatten the circles using your hand, between dampened palms.
  • Heat a tawa and gently place the roti on it. Before placing the roti on tawa, tawa should be really hot, like smoking hot. As soon as you place the roti, medium the heat. Cook for 1 minute and flip it gently. Spread some ghee or butter. Flip again after 1 minute and spread some ghee or butter on the other side. Roast till both sides are done with dark golden spots.
  • Serve hot with sarson ka saag or mustard greens.

Recipe – Gatta Chawal/ Rajasthani Gatte ka chawal

img_20170517_120025.jpgPrep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 2


For the Gatte:

  • Besan: ½ cup
  • Rice flour: ¼ cup (optional)
  • Salt: ½ teaspoon or to taste
  • Turmeric powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon
  • Cooking soda: ¼ teaspoon
  • Oil: ½ tablespoon
  • Water: as required

For the Rice:

  • Cooked Rice: 3cups
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Cumin seeds: ¼ teaspoon
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: 1, finely chopped
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1, finely chopped
  • Asafoetida (hing): 1 pinch
  • Water: ½ cup
  • Turmeric: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala Powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon, finely chopped


For the gatte:

  • Using the gatte ingredients, make a very stiff dough. Use little water at a time to check the dough consistency.
  • Cover the dough and keep it aside for 10 minutes.
  • Divide the dough into 10 equal portions.
  • Roll each portion into a long cylinder of ¼ inch diameter and approx. 6 inch lengthy. Cut the cylinder into 1 inch pieces.
  • Boil 7-8 cups of water in a pot.
  • Once water starts to boil add the gatte pieces and let It boil in high flame for 8-10 minutes or until it is not sticky.
  • Drain the excess water.

For the rice:

  • Heat oil in a pan. Add cumin seeds, when it changes color, add ginger and onion.
  • Saute till onions and light brown.
  • Add tomato, hing and green chili. Saute till tomatoes and cooked.
  • Add the cooked gatte, turmeric powder, red chili powder and garam masala powder. Stir for 1 minute.
  • Add the cooked rice and salt. Stir and cook for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Recipe – Methi Suhali / Methi Mathri / Baked Methi Suhali / Baked Methi Mathri / Indian salty cookies

Baked Suhali

Prep Time: 18-20 minutes

Cook Time: 15 minutes

Serves: 40 Mathris


  • Whole Wheat flour (Aata): ½ Cup
  • Plain Flour (Maida): 1 cup
  • Salt: 1 Teaspoon or to taste
  • Kalonji (Black Seeds): ½ teaspoon
  • Oil / Butter / Ghee: 3 Tablespoons
  • Red chili Powder: ½ teaspoon
  • Dried methi leaves (Fenugreek leaves): 4 tablespoons
  • Water: ½ cup or as required to knead the dough


  • Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
  • Add oil and mix again.
  • Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 40 equal portions and roll into balls.
  • Roll each ball into 1 ½ -inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.

For deep frying:

  • Heat oil in high flame for deep fry.
  • Add a few mathris at a time in the hot oil. Once mathris are added to oil, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
  • Let the oil heat in high flame again and repeat the process till all mathris are fried.

For Baking:

  • Preheat the oven to 350 F / 180 C for 10 minutes.
  • Brush oil/ butter on both sides of each cookie and arrange the dough circles on a greased tray or baking sheet.
  • Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.


  • Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.


Recipe – Matar Paneer

Aviary Photo_131521393486600568

Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4


  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Clove (Laung): 2, roughly crushed
  • Cardamom (Elaichi): 1, roughly crushed
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon


  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste. Keep this cashew paste aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat oil in a pan. Add fennel seeds, cumin seeds, cloves and cardamom. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew paste. Stir well and cook it for another 3-4 minutes.
  • Add the paneer cubes in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • For Jain(no onion, garlic) recipe, do not use onion, other process is same as above.


Recipe – Stuffed Capsicum / Bharwa Shimla Mirch / Stuffed Bell Pepper / Baked Stuffed bell pepper

Aviary Photo_131520497261172884

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 4


  • Capsicum / Bell Pepper: 4, medium sized
  • Potato: 4 medium sized, boiled, peeled, chopped or mashed
  • Oil: 1 tablespoon
  • Cumin seeds: ½ teaspoon
  • Onion: ½ onion, chopped
  • Tomato: 1, chopped
  • Ginger: ½ teaspoon, chopped
  • Green chili: 1 chopped
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1 teaspoon
  • Aamchur powder: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Cumin powder: ¼ teaspoon


  • Heat ½ tablespoon oil in pan.
  • Add cumin seeds, when it changes color, add onion and ginger. Saute till onions are light brown.
  • Add tomato and green chili. Saute till tomatoes are done.
  • Add mashed /chopped potato, salt, garam masala powder, aamchur powder, red chili powder and cumin powder.
  • Mix well and cook for 3-4 minutes.
  • Take the capsicums, wash it nicely. Cut a thin slice from the top of each capsicum. Take out the seeds and pulp from the capsicums.
  • Divide the potato stuff into 4 equal portions and fill each capsicum with the potato stuff completely.
  • Cover them with the cut slices. Prick 2 to 3 cloves (laung) on each capsicum, so the top stays intact.
  • Heat ½ tablespoon oil in a non-sticky pan.
  • Add the capsicums. Cover it in medium flame for 4-5 minutes.
  • Flip the capsicums carefully all around after every 2-3 minutes. If the capsicums are touching the pans wall, then it gets cooked quickly.
  • Cook for 20-25 minutes in medium flame or until capsicums are cooked.
  • Serve hot.

Cook’s Note:

  • You may pre-heat the oven to 350 F / 180 C. After filling the stuff in capsicums, brush it all around with little oil and place them on a baking tray. Bake for 25-30 minutes.


Recipe – Rajasthani Dal Baati / Marwari Dal Bati


Dal Bati
Dal Bati

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4


  • Wheat Flour (Aata): 1 cup
  • Gram Flour (Besan): ¼ Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Ghee: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Milk: ½ Cup
  • Salt: 1 teaspoon or to taste
  • Mangrela seeds (kalonji / kala jeera): 1 teaspoon
  • Baking powder: ½ Teaspoon
  • Water: as required
  • Oil: for deep or baking


  • Mix wheat flour, gram flour, rava, salt, baking powder and kalonji well.
  • Add melted ghee, mix well.
  • Add fresh milk cream, mix well.
  • Using milk and water (if required) knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 10 equal portions. Roll each portion into a smooth ball.
  • Now, there are many ways to cook the batis:
    • Boil 7-8 cup water in a pan. One the water starts boiling add the balls in the boiling water and let it boil for 10 minutes in high flame. Drain the water completely and take out the balls on flat surface. Press each ball using a heavy flat bottom container to flatten them. Let it cool for 10-15 minutes. Now deep fry them in medium heat until golden brown and crispy. This is the authentic way.
    • You may flatten the balls by pressing with your both hand palms and deep fry them in medium heat until golden brown and crispy.
    • Preheat the oven to 350-degree F or 180-degree C. Line the flatten balls on a baking tray. Grease both sides of each bati with oil / butter /ghee. Bake them for 10 minutes. Take out and flip the side. Bake for another 10 minutes.
  • While serving, heat 1 cup ghee in small pan. Add the batis and stir them all until all batis are well coated with ghee. Turn off the heat and serve bati with Tadka Dal and Mashed Potatoes.
  • Watch the Youtube Video: https://www.youtube.com/watch?v=EazC4xcjlVE


Dal Bati
Dal Bati