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

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