🔅Paryushan Series 🔅
🔷 Crunchy Paneer 🔷
• Homemade Paneer
• Besan
• Salt
• Red chilli powder
• Garam masala
• Chat masala
• Coriander powder
• Water
• Vermicelli or corn flakes
• Oil for frying
🔷 Poha Bullets 🔷
• 1 cup poha
• 1/4 cup water to soak
• 1/2 cup roasted Besan
• Jeera
• Hing
• Salt
• Red chilli powder
• Garam masala
• Chat masala
• Coriander powder
• Water (acc to requirement)
• Oil for frying
🔹Herbed Paneer🔹
• 1 litre Full Fat Milk
• 1/4 cup Curd (or as required)
• 1/2 tsp Red Chilly Flakes
• 1 tsp Oregano/ mixed herbs
• 1 tsp cumin seeds
• 1 tsp black pepper powder
• 1 tsp Salt
🔹Hummus🔹
• 1 tbsp roasted Sesame Seeds
• ¼ cup warm Dahi
• 1 cup Boiled Chickpeas (Overcooked)
• ½ tsp Amchur Powder
• ½ tsp Cumin Powder
• ¼ cup Olive Oil
• Salt to taste
• 3 Ice cubes
✨ Want that desi flavour while spreading on your wraps?
Add ½ tsp of chole masala too. You’ll love it!
🔹Katori Chaat🔹
For the katori-
• 2 cup Atta
• 1 tsp Ajwain
• 2-3 tbsp Oil (oil)
• Salt, to taste
• water as required
For the filling -
• Curd, whisked (warmed)
• Sweet Tamarind chutney
• dried green Mint chutney
• Boiled Moong or Chana
• Red chilli powder
• Roasted cumin powder
• chaat masala
• black salt
• Sev
🔹Papad Pockets🔹
• Paneer (sliced)
• Salt
• red chilli powder
• Dhania powder
• Chat masala
• Oil
• Papads
✨ Don’t add too much salt as papad contains salt too.
🔹Falafel🔹
200 gms soaked white chick peas
1 tsp dry mint powder
1 tsp pepper powder
1 tsp roasted jeera powder
1/2 tsp amchur powder
Salt as needed
(Can add fry coriander powder or dry green chillies)
🔷 White Sauce Pasta 🔷
✨For Boiling Pasta
1 cup wheat / suji pasta (penne, macaroni or any)
1 teaspoon salt
✨For milk
2 cups milk
2 cloves
1 tsp saunf
1 bay leaf
✨For White Sauce
2 tablespoon ghee
1 ½ tablespoon wheat flour (atta)
2 cups prepared milk
1 teaspoon oregano
½ teaspoon chilli flakes
½ teaspoon pepper powder
Salt & sugar to taste
🔹 Method 🔹
✨For boiling pasta✨
Bring water to boil in a deep pot with one teaspoon of salt.
Add the pasta and cook till tender.
Once cooked, drain the water from pasta and run cold water.
✨For White Sauce Pasta ✨
•Boil milk with given ingredients. Strain and let it cool down.
•In a pan, heat ghee, on medium flame add flour and stir continuously till the raw smell of flour goes away.
•Turn of the flame. Pour the milk little by little and stir continuously. Make sure it does not form any lumps.
•Whisk well and cook on medium flame until the mixture starts to thicken.
•Add the dry ingredients & boiled pasta. Mix well to coat the pasta with sauce evenly. Cook for about 3-4 minutes and turn off the flame.
•Serve hot for better taste.
🔹Papdi Chaat🔹
For the papdi-
• 2 cup Atta
• 1 tsp Ajwain
• 2-3 tbsp Oil (oil)
• Salt, to taste
• water as required
Assembly -
• Curd, whisked (warmed)
• Sweet Tamarind chutney
• dried green Mint chutney
• Boiled Chana
• Red chilli powder
• Roasted cumin powder
• chaat masala
• black salt
• Sev
🔷Paneer Tikka Kathi roll 🔷
For paneer tikka
• 1 cup hung curd
• 1 tsp haldi
• 2 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1/2 tsp jeera powder
• 1 tsp garam masala
• 1 tsp kasuri methi / dry fenugreek leaves, crushed
• 1 tsp chaat masala
• 1/2 tsp ajwain
• 4 tsp besan, dry roasted
• 1/2 tsp saunf
• salt to taste
• 6 tsp mustard oil
For chapati
• Wheat flour dough
• Wheat flour to sprinkle
• Cold ghee
• Ghee/oil for frying.
•In a mixing bowl, stir together all the ingredients mentioned for marinade.
•Add the paneer cubes to the marinade. Mix well and marinate for min 30 min.
•Add oil in a non stick pan, Add the marinated paneer and spread them in a single layer. Let it cook for about 7-8 min.
•Roll rotis, apply ghee and sprinkle some dry flour.
•Cut the roti into thin strips or use any method to make laccha parantha.
•Make roti and cook it on tawa by applying oil/ghee until crisp.
•For assembly, Spread the dry mint chutney or imli chutney(optional).
•Add paneer in the center and wrap them in a parchment paper.
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