Recipes for Festival of Paryushan
Paryushan is a festival celebrated by Jains during the month of August or September for eight days. During this festival, Jains shift to a strict Jain Diet.
In this strict Jain Diet they aren’t allowed to eat roots and tubers, green vegetables, fruits and dry fruits.
So what to cook is a question that goes on in the mind of every home maker. Here we have come up with a few recipes that can be easily included in the Jain Diet which is to be followed during Paryushan.
#1. Mixed Dal Idli
Serving
- 14 Idlis
Ingredients
- 1 Cup Chana Dal (Split Bengal Gram) soaked
- 1/2 Cup Split Moong Dal soaked
- 1/4 Cup Split Urad Dal soaked
- 1/2 Tea_Sp Fruit Salt
*Add to taste: Salt
Method:
- Combine the Dals and blend in a mixer to a smooth paste.
- Transfer to bowl, add the salt and mix well.
- Just before making, add the fruit salt and mix gently.
- Put 2-3 tsp of batter in greased idli mould.
- Steam in an idli steamer for 10-12 minutes.
- Unmold it and serve hot with coconut chutney.
Nutritive Value:
Calories Carbs Proteins Fats
37 6 2 0
#2. Multigrain Muthiya
Serving
- 4
Ingredients:
- 1 Cup Nachni Flour (Ragi)
- 1 Cup Whole Wheat Flour
- 2 Table_Sp Besan (Bengal Gram Flour)
- 1 Tea_Sp Sugar
- 1/2 Tea_Sp Haldi Powder (Turmeric)
- 1 Tea_Sp Red Chilli Powder
- 4 Table_Sp Low Fat Dahi (Curd)
- 1/2 Tea_Sp Baking Soda
*Add to taste: Salt
FOR VAGHAR :
- 1 1/2 Tea_Sp Oil
- 1 Tea_Sp Rai Seeds (Mustard)
- 1 Table_Sp Til Seeds (Sesame)
- 1/4 Tea_Sp Hing (Asafoetida)
Method:
- Combine the flours, chilli powder ,sugar, turmeric powder, curds, salt and baking soda in a bowl, mix well and knead into a soft dough, using enough water.
- Grease your hands with ¼ tsp of oil and divide the mixture into equal portions and shape them into a cylindrical roll.
- Grease a sieve using ¼ tsp of oil and arrange the rolls on it. Steam in a steamer for 15 minutes.
- Cool slightly and cut into 12 mm. (½”) slices and keep aside.
- For the tempering, heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds.
- Add the muthia pieces and saute on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp from both the sides.
- Serve hot.
Nutritive Value:
Calories Carbs Proteins Fats
46 8 1 1
#3. Paneer Parathas
Serving
- 2
Ingredients:
For the Dough:
- 75 Gram Bajra Flour (Black Millet)
- 75 Gram Wheat Flour
- 1 Tea_Sp Low Fat Dahi (Curd)
For Stuffing :
- 150 Gram Paneer
- Salt, Pepper, Jeera Powder – To Taste
- 1/4tsp Chilli Powder
- 2 Tbsp Oil
Method:
- Mix the flours add Dahi and make a dough using water.
- For the Stuffing : Mix Paneer , Salt,chilli powder, Pepper Powder.
- Divide the dough into 2 portions.
- Place a portion of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
- Lift the parathas carefully and place it on a non-stick pan.
- Using a little oil, cook on both sides till they are golden brown.
- These have to be cooked on a very slow flame as the rotis are thicker and will take a while to cook.
- Repeat with the remaining dough circles and filling mixture to make more parathas.
- Serve hot.
Calories Carbs Proteins Fats
234 32 12 6
Comments (2)
Suggest me some diet recipe or smoothies I am 75 kg and height is 5’2
Hi Richa
Thanks for writing to us.
Please send us your contact details on cs@mydietist.com and we shall have our team assist you.
Team MyDIETist