When you explore Jain cuisine, you will know that it is completely Lacto-vegetarian and also eliminates root and underground veggies like potato, garlic, onion, etc. This is done to prevent any injuries to insects and microorganisms. So, during this Mahavir Jayanti celebration, make these Jain special recipes and enjoy simple yet delicious foods.
Mahavir Jayanti is celebrated across the world by the Jain community to commemorate the founder and last spiritual teacher of Jainism – Mahavir Swami. In 599 BC, on the 13th day of the bright half of the moon, in the month of Chaitra, Lord Mahavir was born. It is one of the most auspicious days for Jains and a procession is carried out with the idol of Mahavir Swami, which is known as Rath Yatra.
Delicious Jain Recipes You can Try on Mahavir Jayanti!
It is a very tough task of making recipes taste amazing without adding onions, ginger, garlic, and many root veggies. However, Jain people have been doing that for eternity! The misconception is that Jain food is bland because there are no onions, ginger, and garlic but that is far from the truth!
We are proud to present you with dishes that are delicious and Jain! These dishes are free from onion, garlic, ginger, and any root vegetables. You can try these recipes for the Mahavir Jayanti celebration feast and mesmerize your friends and family with delicious Jain recipes!
So, without any further ado, let’s see some of the most toothsome and delectable Jain Mahavir Jayanti recipes:
- Methi Na Thepla
- Jain Vegetable Handvo
- Jain Kela vada
- Jain Paneer Butter Masala
- Jain Dal Makhani
- Vagharelo Bhaat
Methi Thepla Recipe
Basically, thepla is a roti recipe hailing from Gujarati cuisine. However, it has become very popular all over India. It is one of the staple food items of Jain people and you will find thepla in their everyday breakfast menu! So, this Mahavir Jayanti, make these theplas and sort out your breakfast dilemma.
Quick Stats
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 9 serves
Ingredients
- 2 cups wheat flour/atta
- ¼ cup besan/gram flour
- ½ tsp Kashmiri red chili powder
- 1 tsp sesame seeds / til
- ¼ tsp turmeric / Haldi
- ½ tsp carom seeds/ajwain
- 1 green chili (chopped)
- salt to taste
- 1 cup methi leaves/fenugreek leaves (finely chopped)
- ½ cup curd / yogurt (fresh / sour)
- water as required (to knead dough)
- 2 tsp oil
- 5 tsp oil/ghee (for roasting)
Method to Prepare
- Take a large mixing bowl and add wheat flour and besan to it. Then add chili powder, turmeric, sesame seeds, carom seeds, and salt.
- Now, add green chili and chopped methi leaves. Give it a good mix to ensure that all spices are combined well.
- Then, add half a cup of curd and give it a good mix to make a dough.
- Now, pour water and start kneading the dough.
- You will need to knead the dough to a smooth and soft texture, just like chapati dough.
- Then, add 2 teaspoons of oil and knead the dough for further 5 minutes. Your dough is ready.
- Heat a non-stick pan and pinch a medium sized ball of dough. With a rolling pin, roll and flatten the dough.
- Dust the thepla with some wheat flour and place it on the heated tawa. Cook one side of the thepla for a minute.
- When it is partially cooked, flip the thepla around and cook the other side. Brush oil or ghee and slightly press it.
- Finally, serve it with chai or pickle, and enjoy!
Veg Jain Handvo
This version of handvo will give you a dish that is full of the goodness of various veggies. Additionally, it is Jain. So, you can make it for the Mahavir Jayanti celebration as well. It is delicious and easy to cook as well. So, try it and fill your plates with this delicious handvo!
Quick Stats
Prep time: 10 minutes
Cooking time: 25 minutes
Servings: 4 serves
Ingredients
- 1 tablespoon urad dal
- enough water for soaking
- ½ cup Curd
- ¼ teaspoon baking soda
- ½ cup moong dal
- 1 tablespoon tuvar dal
- 1 cup of regular rice
- Green peas boiled ½ cup
- Yogurt warm ½ cup
- Green capsicum finely chopped 1 small
- Sweet Corn boiled, 2 tablespoons
- Bottle gourd (lauki/doodhi) peeled and grated ½ small
- 2 Green chilies finely chopped
- Turmeric powder ¼ teaspoon
- Red chili powder 1 teaspoon
- Sugar 1 teaspoon
- Salt to taste
- Oil for cooking
- Fruit salt 1 teaspoon
- Mustard seeds 2 teaspoons
- White sesame seeds 4 teaspoons
Method to Prepare
- First, we will soak and ferment the handvo batter. For that, soak 1 cup of rice, ½ cup of moong dal, 1 tablespoon of tuvar dal, and 1 tablespoon of urad dal in a bowl.
- Now, rinse it several times and let it soak in water for at least 4 to 5 hours in enough water.
- After 5 hours, drain all the water and add rice and dals to the grinder jar.
- Add ½ cup of curd and grind the batter to get the rava-like consistency. Avoid adding any water during grinding the batter.
- Remove the handvo batter from the jar and add ¼ teaspoon of baking soda.
- As this is a Jain recipe, you cannot let it ferment as eating living organisms like yeast is prohibited in Jainism.
- Now, add green peas, bottle gourd, capsicum, corn, and green chilis, and give it a good mix.
- Then, add turmeric powder, red chili powder, sugar, and salt. Give it a mix, then, pour water mix well to get the batter done.
- Meanwhile, heat some oil in a non-stick pan and add fruit salt to the batter before mixing it once again.
- Add half a teaspoon of mustard seeds and one teaspoon of sesame seeds into the pan.
- When the seeds start to splutter, pour a ladle full of batter into the pan and spread it into a thick large disc.
- Cover the pan with a lid and cook on the underside for five to ten minutes.
- Flip the handvo, drizzle some more oil, cover the pan once again, and cook the other side for 4 to 5 minutes.
- Repeat the process until all the batter is used.
- Cut the handvo into wedges and serve it hot to enjoy!
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Jain Kela Vada
Kache kele or unripe bananas are one of the most used ingredients in Jain food as a substitute for potatoes. These bhajiya are the perfect substitute for Batata vadas. Hence, if you want to enjoy crispy and hot bhajiya during Mahavir Jayanti, you should definitely try this Kache Kele ke bhajiye. Serve it with tamarind chutney and enjoy a delicious snack!
Quick Stats
Prep time: 15 minutes
Cooking time: 40 minutes
Servings: 4 serves
Ingredients
- 6 Large Bananas (semi-raw)
- 2 tsp Cumin powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1 1/2 tsp Chaat masala
- 6-8 Green chilies, chopped
- 6 Lemons (juiced)
- 1 tsp Amchur (mango powder)
- to taste Salt
- 500 gram Gram flour (besan)
- 200 gram Rice flour
- 1 tsp Red chili (crushed)
- 300 gram Tamarind pulp (imli)
- 2 tsp Brown sugar
- 1 liter of Cooking oil (for frying)
Method to Prepare
- First, we will be making the tamarind chutney. For that, pulp the tamarind and mix brown sugar and a pinch of salt. Your chutney is ready! Keep it aside.
- Now, peel the semi-ripe bananas and mash them.
- Add all the spices and green chilies to the mashed bananas.
- Now, make small balls of these flavored mashed bananas with your palms.
- Take another bowl and add gram flour, rice flour, crushed red chilies, and water to make a batter.
- Meanwhile, heat oil in a deep frying pan.
- Dip the bananas into the batter and deep fry them in hot oil. Fry them until they are golden.
- Serve them hot with tamarind chutney and enjoy!
Jain Paneer Butter Masala
If you are looking for a main course dish to make for the Mahavir Jayanti feast then you should try this Jain paneer butter masala recipe. It is delicious, rich, and creamy paneer gravy that is made without using onion and garlic. The luscious and smooth gravy will perfectly let you relish its delectable taste. Serve it with naan or chapati for a hearty meal!
Quick Stats
Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4 serves
Ingredients
- 200-gram paneer (cottage cheese), cut into cubes
- ¼ Cup ghee
- ¼ Cup cashew
- 3 – 4 Kashmiri red chili
- 1 ¼ Cup chopped tomato (ripe and red)
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon red chili powder
- 1 teaspoon Homemade Garam masala powder
- ½ Cup water
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- 1 tablespoon chopped fresh coriander
Method to Prepare
- Take a heavy bottom kadhai and heat ghee over medium heat. Add red chili and cashews to it. Fry them for around 20 seconds.
- Then, add chopped tomato and season it with salt as per your taste. Cook the tomatoes until they are pulpy and the ghee starts to separate from the masala.
- Once it is ready, pour water and mix it. Turn off the flame and transfer the tomato masala to a blender jar. Grind to make a smooth tomato paste.
- Now, use the same pan for better flavors. Filter the makhani gravy using a sieve so you can get a smooth gravy.
- Now, add the tomato-makhani gravy into the pan and add red chili powder, sugar, garam masala, and salt to it.
- Give it a good stir to combine and bring the gravy to a boil once. After that, reduce the flame and let the gravy simmer for at least 5 minutes over a low flame.
- Taste the gravy and add spices and seasoning according to your taste.
- Then, add cubed paneer pieces to the gravy and give it a good stir to combine. Ensure that the paneer is well-coated with gravy.
- Reduce the flame to low and cook for around 5 minutes.
- Now, add the crushed Kasuri methi and mix them nicely.
- Drizzle some cream and serve it with homemade naan and enjoy!
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Jain Dal Makhani
Who says dal makhani can’t be Jain? Here we present you with the Jain dal makhani recipe that is rich, creamy, spicy, and amazingly delicious. Here, we have made the dal makhani without using onion and garlic. It is an ideal recipe you can make during the feast of the Mahavir Jayanti celebration.
Quick Stats
Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4 serves
Ingredients
- 3/4 cup Black Urad Dal (Whole)
- 1/4 cup Rajma (Large Kidney Beans)
- 1 teaspoon Cumin seeds (Jeera)
- 1-inch Cinnamon Stick (Dalchini)
- 3 cloves (Laung)
- 2 Black cardamom (Badi Elaichi)
- 2 Tomatoes, pureed
- 1 Green Chili, finely chopped
- 1 teaspoon Red Chili powder
- 1 teaspoon Garam masala powder
- 2 tablespoons Ghee
- 1 cup milk, low fat (optional)
- Salt, to taste
- 2 tablespoons Fresh cream, for garnishing
Method to Prepare
- First, wash and soak the whole urad dal and rajma overnight.
- Then, pressure cook the soaked dal in 2 to 3 cups of water for 4 to 5 whistles. Let it simmer for 10 minutes; slightly mash it and keep aside.
- Meanwhile, puree the tomatoes and keep them aside.
- Now, heat ghee in a kadhai on medium heat and roast cinnamon sticks, cloves, and black cardamom. Roast them until they release the aroma in the ghee.
- Then, add cumin seeds and let them crackle. Once they crackle, add the tomato puree and green chilies. Cook the puree for at least 2 minutes.
- Once the tomatoes are cooked, add the spices including red chili powder and garam masala.
- Cook until the ghee floats on top. Then, add cooked dals and season the recipe with salt as per your taste.
- Pour water as per your desired consistency and simmer the dal for 10 to 15 minutes.
- At this stage, you can add the milk (If using) and let the daal boil.
- Once the dal makhani reaches your desired consistency, switch off the gas, and transfer it to a serving bowl.
- Garnish the dal with some cream and enjoy!
Vagharela Bhaat
Essentially, it means fried rice made with leftover plain basmati rice. It is one of the most loved recipes by Jain families and the recipe will differ from family to family and that represents India’s rich culture. Try this vagharela bhaat recipe to enhance your Mahavir Jayanti celebration feast!
Quick Stats
Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 4 serves
Ingredients
- 4 cups leftover cooked Basmati Rice
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 2 serrano chilis, finely diced
- 1/8 tsp hing powder (asafoetida)
- 1 tsp red chili powder (lal mirch)
- 3/4 tsp turmeric powder
- 1 tsp salt or to taste
- 2 tbsp oil
Method to Prepare
- Take a large pot and heat oil over a medium-high flame. Once the oil is hot, add the mustard seeds and wait for them to pop.
- Once you hear them pop, add cumin seeds, green chilis, and hing.
- Stir everything for a few seconds and then add the rice to the pot.
- Sprinkle red chili powder, turmeric powder, and salt. Give a gentle mix to avoid breaking the rice too much.
- Keep stirring until all the spices are evenly distributed and the rice is heated through.
- Taste the rice, adjust the seasoning, and serve it hot to enjoy!
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Final Words
This Mahavir Jayanti, try these fantastically delicious and effortless recipes to fill the flavors in the celebration. Plus, these recipes are Jain, very easy to make, and full of distinct flavors. So, try these Mahavir Jayati Jain recipes and enjoy the festival in the most flavorful way!
