hetvi_foodie

Good Food Good Mood

[hetaviskitchen]

Instant Pot Carrot Halwa |Winter Special |Healthy sweet

Ingredients

500 grams carrots or 4 to 4.5 cups grated carrots

1.5 cups full-fat milk or whole milk

½ cup sugar or add as required

4 tablespoons Ghee (clarified butter)

1 tablespoon raisins

1 tablespoon cashews – chopped

1 tablespoon almonds – sliced

1 tablespoon pistachios – sliced

½ teaspoon cardamom powder (ground cardamom) or 4 to 5 green cardamoms, powdered in mortar-pestle

Instructions

Making gajar halwa in the Instant Pot is super easy as you do not have to spend time stirring it. Follow these easy steps to make instant pot carrot halwa:

1. Add 4 to 4.5 cups grated carrots, 1.5 cups whole milk, ½ cup sugar, and 4 tablespoons ghee in the steel insert of a 6 quart Instant Pot.

2. Mix all of the ingredients with a spoon to make an even mixture.

3.Seal with the Instant Pot lid. Position the valve to the sealing position. Pressure cook on high for 3 minutes.

4.After 3 minutes of pressure cooking (it should beep), carefully do a quick pressure release (QPR) by lifting the pressure valve. When all the pressure is released, open the lid. Stir and mix very well. 

5.Press cancel and then press the saute button, setting the time to 5 to 10 minutes on normal mode.

6. The carrot halwa will begin to simmer and bubble. Continue to stir often until the halwa thickens.

7.When the halwa has almost thickened, add 1 tablespoons each of sliced or chopped almonds, cashews, pistachios and raisins. Add ½ teaspoon cardamom powder.

8.Keep on stirring and simmering until the liquids have evaporated and the carrot halwa thickens. The halwa will look glossy and you will some ghee releasing from the sides. Press the cancel button.

9.Serve instant pot gajar halwa hot or warm.

[hetaviskitchen]

Divine Delights: A Jain Twist to Crispy Samosas |Homemade |Jain Food | Jain Cuisine| Healthy Recipe | Chatpata snacks

Fond of trying out different types of recipes at home ?samosa recipe and try it as soon as possible. Made with common kitchen ingredients, this Jain Samosa recipe is so tasty that your guests will not stop asking for more. The filling of the samosas is prepared using raw bananas instead of potatoes, along with peas and a handful of spices like cumin, fennel seeds, coriander powder, dry mango powder, ginger powder, turmeric, garam masala and more. Since this recipe is Jain, it doesn't include garlic and onion, but still is as tasty as any other regular samosa. These samosas are deep-fried to make them crispy but if you want them to be healthier, you can also bake them in an air-fryer. These samosas can be served at parties, packed for picnics and are best paired with a piping hot cup of chai. You can enjoy these Jain Samosas with tomato chutney or green mint chutney. Do try this recipe  and let me know how it turned out to be by leaving a comment .Happy Cooking! 

Ingredient Of Jain Samosa

1/2 cup refined flour   1/2 cup wheat flour   2 tablespoon ghee                           1/2 teaspoon carom seeds 2 green unripe bananas 2 green chilli 1/4 teaspoon dried ginger powder(sooth powder) 1/4 teaspoon asafoetida 1/2 teaspoon coriander powder 1/2 teaspoon sugar 1 teaspoon fennel seeds 1/4 cup peas 1 teaspoon cumin 1/4 teaspoon turmeric 1/2 teaspoon dry mango powder 1/4 teaspoon garam masala powder 2 tablespoon coriander leaves 1 cup vegetable oil  salt as required

How To Make Jain Samosa?

Method

Step 1 Knead a dough

In a bowl, add refined flour, wheat flour, carom seeds and salt. Add ghee along with warm water. Mix using your hands and add water little by little. Knead to form a soft and smooth dough. Grease with a few drops of oil and set it aside for later usage.

Step 2 Boil raw bananas

Peel the raw bananas. Boil water in a pot and drop the raw bananas in it. Boil until a bit soft and drain all the water. Now mash the banana properly.

Step 3 Make the Stuffing

In a pan, heat 2 tbsp oil. Add asafoetida, cumin seeds and chopped green chillies. Sauté for a minute. Now add mashed banana, peas and mix well.

Step 4 Add all the spices

Now add all the spices like dry ginger powder, turmeric, dry mango powder, coriander powder, garam masala, sugar and salt as per taste. Also, crush the fennel seeds lightly and add to the pan. Give a good mix. Cook for about 5-6 minutes and garnish with coriander leaves in the end.

Step 5 Make samosa wrapper

Now pinch out a ball from the dough and roll it out into a circular sheet. Cut the sheet into half. Take one semi-circle and bring both its edges together to make a cone.

Step 6 Stuff the samosas

Fill the samosa wrapper with the prepared stuffing and seal the edges properly by folding. Make more such samosas with the remaining dough and stuffing.

Step 7 Fry the samosas

Now heat oil in a pan. Fry the samosas in batches until crispy in texture and golden in colure.

Step 8 Ready to be served

Your crispy Samosas are now ready to be served. Pair up with green mint chutney and enjoy.

[hetaviskitchen]

Spicy Mexi-Melt Delight | Spicy Mexi-Melt Delight |veg grill sandwich |Homemade |Healthy Food| Jain Food

Ingredients:4 slices of whole wheat bread (optional you can use Mexican-flavoured bread you will find these at your local bakery ) 1 cup shredded cabbage 1 cup shredded cheddar or Mexican blend cheese 1-2 green chilies, finely chopped (adjust according to your spice preference) 1/2 cup mayonnaise 1 teaspoon Mexican seasoning blend 1 tablespoon olive oil Salt and pepper to taste Sliced jalapeños (for extra kick, optional) Sliced tomatoes (optional) Fresh cilantro or basil leaves, chopped

homemade Mexican seasoning :

1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon sooth powder 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper(Red Chilli powder) (adjust according to your spice preference) Salt and black pepper to taste

How to make Homemade Mexican seasoning?

Instructions:

In a small bowl, combine chili powder, ground cumin, smoked paprika, sooth powder , dried oregano, ground coriander, ground cinnamon, cayenne pepper(red chilli powder), salt, and black pepper.

Mix all the ingredients thoroughly until well combined.

Taste the mixture and adjust the salt and cayenne pepper according to your preference.

Store the homemade Mexican seasoning in an airtight container in a cool, dry place.

Instructions:In a pan, heat olive oil over medium heat. Add shredded cabbage to the pan and sauté until it becomes tender, usually about 3-5 minutes.

In a bowl, mix mayonnaise, shredded cheese, chopped green chilies, Mexican seasoning, salt, and pepper. Adjust the seasoning according to your taste.

Add the sautéed cabbage to the cheese and mayo mixture and mix well until the cabbage is evenly coated.

Toast the slices of whole wheat(optional Mexican-flavoured bread ) lightly, if desired.

Take one slice of bread and spread a generous amount of the cheese, chili, and cabbage mixture on it.

If you like, add sliced jalapeños, sliced tomatoes, and fresh cilantro or basil leaves on top of the mixture.

Place another slice of whole wheat or Mexican-flavoured bread on top to form a sandwich. Repeat the process for the remaining slices of bread and filling.

Cut the sandwiches diagonally into halves or quarters.

Mexican cheese chilli sandwich is ready to serve. Enjoy your flavourful and spicy sandwich!

[hetaviskitchen]

NutriDelight Paratha: A Wholesome Fusion of Flavor and Wellness | मेथी पराठा |Winter special

NutriDelight Paratha: A Wholesome Fusion of Flavor and Wellness Paratha | Methi Winter special | Healthy snacks |Homemade Methi paratha, a

[hetaviskitchen]

Quinoa Bliss Bowl |warm and nutritious Quinoa Vegetable Khichdi |Homemade | Healthy Recipe

By incorporating quinoa khichdi into your diet, you're not only enjoying a delicious and comforting meal but also providing your body with a range of essential nutrients for overall health and well-being.

Ingredients:

1 cup quinoa (rinsed and soaked) 1 cup mixed vegetables (cabbage, bottle gourd ,carrots, peas, beans, corn etc.) 1 tablespoon ghee or olive oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon sooth powder 1 green chili (finely chopped, adjust according to taste) A pinch of asafoetida (hing) 1/2 teaspoon turmeric powder 1 teaspoon coriander powder Salt to taste 4 cups water or vegetable broth

1/4 cup finely chopped coriander leaves for garnishing

1/4 cup Fried Cashews for garnishing

Instructions:

Heat ghee or olive oil in a pot. Add cumin seeds, mustard seeds, and let them splutter. Add chopped green chili, and asafoetida, sooth powder. Sauté for a minute. Add mixed vegetables and sauté for another 2-3 minutes. Drain the soaked quinoa and add it to the pot. Stir well to combine with the vegetables. Add turmeric powder, coriander powder, and salt. Mix everything thoroughly. Pour in water or vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until quinoa is cooked and the khichdi has a porridge-like consistency. Adjust salt and spices if needed. Garnish with fresh coriander leaves. Serve your warm Quinoa Vegetable Khichdi with a dollop of yogurt or a side of pickles for a cozy and healthy winter meal!

Why Quinoa and Vegetable Khichdi ?

Rich in protein and fiber: Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. This makes it an excellent source of protein, important for muscle repair and overall body function. Quinoa is high in dietary fiber, promoting digestive health, regulating blood sugar levels, and keeping you feeling full for a longer time.

Nutrient-packed: Quinoa is a good source of vitamins and minerals, including magnesium, phosphorus, manganese, and iron. These nutrients contribute to various bodily functions, such as bone health, energy production, and oxygen transport.

Low glycemic index: Quinoa has a low glycemic index, which means it doesn't cause a rapid spike in blood sugar levels. This is beneficial for maintaining stable energy levels and reducing the risk of type 2 diabetes.

Vegetable nutrients: The mixed vegetables in the khichdi provide additional vitamins, minerals, and antioxidants, enhancing the overall nutritional content of the dish.

Heart-healthy fats: If you use olive oil or other heart-healthy oils, it adds good fats to the dish, promoting cardiovascular health.

Balanced meal: The combination of quinoa and vegetables creates a well-balanced meal that includes carbohydrates, proteins, and fats, ensuring you get a variety of nutrients in one dish.

[hetaviskitchen]

Jain Veg Wheat Hakka Noddle |Healthy Food |Loaded with veggies |Homemade

Jain Veg Wheat Hakka Noodles are a wholesome and vegetarian delight, crafted with whole wheat noodles and an array of colorful vegetables. This Jain-friendly dish abstains from root vegetables and incorporates a savory blend of spices, making it a healthy and flavorful choice for those following a Jain diet.

Ingredients:200g wheat noodles 1 cup thinly sliced cabbage 1/2 cup thinly sliced carrots1/4 cup thinly sliced tomato1/4 cup thinly sliced yellow bell pepper1/4 cup thinly sliced green bell pepper 1/4 cup thinly sliced French beans 2 tbsp oil 1 tsp sooth powder 2 green chilies, finely chopped (adjust according to your spice preference) 2 tbsp soy sauce 1 tbsp vinegar 1 tbsp tomato ketchup Salt to taste Black pepper to taste 2 tbsp chopped coriander for garnish

How to make Veg Hakka Noodles ?

Instructions:

Boiling Noodles:

Fill a large pot with enough water to submerge the noodles completely. Use about 4-6 cups of water for 200g of noodles. Place the pot on the stove over high heat and bring the water to a rolling boil. You can add a pinch of salt to the boiling water for flavor. This step is optional. Once the water is boiling, add the noodles to the pot. Stir the noodles initially to prevent sticking. While the noodles are cooking, stir occasionally to ensure even cooking and prevent sticking. Around 6-10 minutes into boiling, start testing the noodles for doneness. They should be cooked but still have a slight firmness (al dente). Overcooked noodles can become mushy. Once the noodles are cooked to your liking, immediately drain them using a colander or strainer. Rinse the noodles under cold water to stop the cooking process and cool them down quickly.

Cook the Hakka noodles according to given instructions. Once cooked, drain and rinse done. Drizzle a little oil and toss to prevent sticking.

Cooking Noodles:

Heat oil in a wok or pan over medium-high heat. Add chopped green chilies and sooth powder. Sauté for a minute until they release a nice aroma. Add all the sliced vegetables - cabbage, carrots, bell peppers, tomato and French beans. Stir-fry on high heat for 2-3 minutes. Keep the veggies crunchy. Push the vegetables to the side of the wok, and add soy sauce, vinegar, and tomato ketchup to the empty space. Mix the sauces together. Combine the sauces with the vegetables and toss well. Add the cooked noodles to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Season with salt and black pepper according to your taste. Toss again. Garnish with chopped coriander and serve hot.

[hetaviskitchen]

 Jain Dal Fry and Jeera Rice |Homemade |Healthy Recipe

Jain Dal Fry:

Ingredients:

3/4 cup split yellow dal (Toor dal)1/4 cup moong dal1/4 cup masoor dal 1 medium-sized tomato, chopped 1/2 cup chopped capsicum 1/2 cup chopped carrots(optional) 1/2 cup chopped beans 1/2 tsp turmeric powder1/2 tsp sooth powder 1 tsp kashmiri red chili powder 1 tsp cumin seeds (jeera) 1 tsp mustard seeds A pinch of asafoetida (hing)1/4 tsp amchur powder or Lamon juice Salt to taste Coriander leaves for garnish 4 tbsp ghee or oil

Instructions:

Rinse all dals thoroughly and cook it in a pressure cooker with turmeric powder, water and salt until it's soft and mushy. In a separate pan, heat 2tbsp ghee or oil. Add cumin seeds, mustard seeds, and let them splutter. add sooth powder. Add chopped capsicum and cook until they become translucent. Add chopped tomatoes and cook until they become mushy. Add chopped vegetables & beans and sauté for a few minutes. Add kashmiri red chili powder ,amchur powder (Lamon juice) and mix well. Pour the cooked dal into the pan and mix everything together. Adjust salt as per your taste and let it simmer for 5-10 minutes.After dal fry cooked perfectly then prepare second tadka of dal:Take 2tbsp ghee or oil in small pan Add 1/2 tsp cumin seedsAdd 1/4 tsp hingAdd 1 dry red chilli saute for a minuteAdd 1/2 tsp kashmiri red chilli powderImmediately pour it on dal fry and gently mix it.

Garnish with coriander leaves.

Jeera Rice:

Ingredients:

1 cup basmati rice2 cups water1 tbsp ghee or oil1 tsp cumin seeds (jeera)Salt to taste

Instructions:

Rinse the basmati rice until the water runs clear.Soak the rice in water for 30 minutes.In a pot, heat ghee or oil. Add cumin seeds and let them splutter.Drain the soaked rice and add it to the pot. Sauté for 2-3 minutes.Add water and salt. Bring it to a boil.Once it boils, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed.Fluff the rice with a fork before serving.

Special Notes:

Soak the dals for 30 minutes before using.Measure the dal and water from same bowl.You can prepare the first tadka in advance and pour the second tadka before serving.

[hetaviskitchen]

Savor the Essence of Gujarat :Sev Khamani Delights |Homemade | Jain Food

Surti Sev Khamani is a delightful Gujarati snack with a unique texture and flavor. Let's get into the detailed recipe:

Ingredients:

For Khamani:

1 cup chana dal  5 to 6 green chilli 1/4 teaspoon turmeric powder 1 teaspoon Eno (fruit salt) 1/4teaspoon asafoetida (hing) 1 tablespoon sugar 1/2 teaspoon Lamon juice 1/2 cup water Salt to taste

For tempering:

3 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds A pinch of asafoetida (hing) 2-3 green chilies, finely chopped 1/2 cup yogurt 3 tablespoon sugar Salt to taste 1/4 cup water

For garnishing:

Fresh coriander leaves chopped pomegranate seeds Sev for topping

Instructions:

Wash and soak chana dal for 4-5 hours. Later drain all access water and transfer to mixerjar. also add green chilies in jar and grind them finely, don't add any water while grinding. If its difficult to grind smooth ,add just 1/2 cup water. Grind smooth. We need smooth and hick paste. Transfer to a wide bowl. Add salt, turmeric powder, hing, sugar, Lamon juice. mix well and whisk for 2 to 3 minutes. Mixture will become very light and fluffy. keep aside. Heat a steamer for 5 to 7 minutes and grease a plate with oil. Just before steaming, add eno (fruit salt) to the batter and mix well. The batter will become frothy. Transfer the batter to grease a plate. keep in steamer. cover it and cook for 15 to 20 minutes. Take dhokla tin out of steamer and allow the steamed dhokla to cool slightly and then with the help of grater, crumble it. Take a pan, add oil in pan, add mustard seeds, cumin seeds, hing ,yogurt, green chilli ,sugar, salt to taste, water. When yogurt water is boiling , add a crumble mixture of dhokla and mix well. cover with lid for 5 minute for enhancing flavor and aiding the Khamani.

Khamani is ready to serve.

For Serving:

Serve hot take a plate add Khamani, garnish with pomegranate seeds, coriander leaves, desiccated coconut and Sev.

[hetaviskitchen]

Golden Delight: Heavenly Gujarati Magas |Gujarati sweet |Homemade recipe

Weblog publishing tool from Google, for sharing text, photos and video.

Magas is a delicious Gujarati sweet made with gram flour (besan), ghee, and sugar. Magas is Gujarati-style chickpea barfi or ladoo, however it’s not the same. This sweet and nutty sweet is popular and fondly loved in Gujarati homes, especially by adults. This traditional and old age Indian recipe is often passed down through generations of families.

Ingredients:-

Magas flour –1cup gram flour(besan).  Ghee – 1cup (In this recipe, ghee plays vital role and one should not reduce the amount of it if you want your Magas to be perfect).

Spices – 1/2 teaspoon cardamom and nuts powder. Nuts- Chopped nuts for garnishing (Pistachios ,almonds). Sugar – we will need 1 cup powdered sugar. Saffron-A pinch of saffron strands(optional)

How to make Magas ?

Prepare the Besan Mixture:

Heat a heavy-bottomed pan on low flame and add ghee to it. Once the ghee melts, add gram flour (besan) to it. Keep stirring continuously on low flame to avoid lumps and ensure even cooking. Roast the besan until it turns golden brown and starts giving a nutty aroma. This may take around 15-20 minutes.

Add Flavor:

Add cardamom powder and saffron strands (if using) to the roasted besan. Mix well to evenly distribute the flavors.

Add Sugar:

Gradually add powdered sugar to the besan mixture while stirring continuously. Keep stirring until the sugar is completely incorporated, and the mixture becomes smooth.

Final Touch:

Continue cooking on low flame for another 5-10 minutes until the mixture thickens and leaves the sides of the pan. You'll notice the ghee starting to separate from the besan mixture. This is an indication that the Magas is ready.

Set and Garnish:

Grease a plate or tray with ghee and transfer the Magas mixture onto it. Flatten the mixture with a spatula to even it out.

Garnish:

Sprinkle chopped nuts (almonds, pistachios) on top and gently press them into the Magas.

Cool and Cut:

Allow the Magas to cool for a few hours at room temperature. Once it has set completely, cut it into desired shapes like squares or diamonds.

Gujarati sweet Magas is ready to be enjoyed! It's a delightful treat with a rich and nutty flavor.

[hetaviskitchen]

Pav Bhaji Paradise |Mumbai special pav Bhaji| Jain Cuisine 

Mumbai's famous  street food Pav Bhaji, is now made in Jain style with no onion, garlic or potatoes.  This Jain Pav Bhaji is a made with raw bananas and other vegetables and it is tastes as delicious as the regular pav bhaji.

Ingredients:2 raw bananas, boiled and peeled 2 cups cabbage chopped and boiled1cup dried green peas, boiled 1 capsicum, chopped 1 green chilli, chopped (optional) 4-5 tomatoes, finely chopped or crushed 2 tablespoon oil ½ teaspoon cumin seeds (jeera) ¼ teaspoon turmeric powder 2 teaspoon red chilli powder 3 teaspoon pav bhaji masala 2 teaspoon lemon juice Salt to taste Butter or ghee to toast pav

For Garnish: Fresh coriander leaves Lemon wedges Butter

How to make Pav Bhaji?For Bhaji:Soak the dried green peas in water for 5-6 hours. Boil raw bananas and peas in a pressure cooker on medium flame about 4-5 whistles until cooked well. Once the cooker is cooled, open the cooker lid.   Peel the bananas. In a bowl, mash the banana ,peas, cabbage using a masher and set aside. Heat oil in a pan, add cumin seeds and let it sizzle. Add capsicum and green chilli. Saute for about 2-3 minutes. Add crushed tomatoes and little salt and let the tomatoes cook for 5-8 minutes until mushy and soft. Add turmeric powder, red chilli powder and pav bhaji masala to it. Mix everything well. Add mashed raw bananas and peas. Pour water about ½ cup or more according to the consistency.   Cover the lid and let it cook. Keep on stirring occasionally and let the bhaji cook for about 10 minutes on a low flame. Taste the curry and add salt and lemon juice as required. Mix everything well. For Pav: Cut the pav from centre.   Heat a pan on medium flame ,Spread some butter on it. Place the pav and toast from both the sides. Transfer prepared bhaji to a serving bowl. Garnish with fresh coriander leaves, lemon wedges and a cube of butter on top.

Jain Mumbai special street style pav bhaji is ready to serve.

[hetaviskitchen]

Divine Green Delight: Exquisite Jain Palak Paneer |Vegan food |winter special veg recipe

Weblog publishing tool from Google, for sharing text, photos and video.

Ingredients:

2 cups chopped spinach (palak)1 cup chopped cabbage200g paneer (cottage cheese), cut into cubes2 tomatoes, pureed1/2 cup cashew nuts, soaked in warm water1 green chili, chopped1 teaspoon sooth powder1 teaspoon cumin seeds1/2 teaspoon turmeric powder1 teaspoon garam masala1 teaspoon coriander powderSalt to taste2 tablespoons ghee or oil

Instructions:

Blanch the Spinach:

Boil water in a pot, add spinach and blanch for 2-3 minutes. Drain and transfer to ice-cold water to retain the green color. take spinach and 1cup cabbage also and then blend into smooth puree.

Make Cashew Paste:

Grind the soaked cashews into a smooth paste using a little water.

Cook the Paneer:

Heat a tablespoon of ghee or oil in a pan. Fry the paneer cubes until they turn golden brown. Remove and keep aside.

Tempering:

In the same pan, add cumin seeds. Once they splutter, add chopped green chili and sooth powder Sauté for a minute.

Add Tomatoes:

Pour in the tomato puree and cook until the oil starts to separate.

Add Spices:

Add turmeric powder, garam masala, coriander powder, and salt. Mix well and cook for a few minutes.

Add Spinach Puree:

Pour in the spinach puree and cook for another 5-7 minutes.

Add Cashew Paste:

Add the cashew paste and mix well. Cook for an additional 2-3 minutes.

Add Paneer:

Finally, add the fried paneer cubes. Let it simmer for a few minutes until the flavors blend.

Serve:

Your Jain Palak Paneer is ready to be served. Garnish with a dollop of ghee or butter and serve it with roti or rice.

[hetaviskitchen]

Jain Veg Dum Biryani| Vegan Food

 Ingredients:

For rice:

1 cup basmati rice, soaked for 30 minutes and drained

4 cups water

1 bay leaf

2-3 green cardamom pods

2-3 cloves

Salt to taste

For the biryani masala:

1 cup mixed vegetables (carrots, peas, beans,cabbage), chopped

1/2 cup paneer cubes

1/4 cup chopped coriander leaves

1/4 cup chopped mint leaves

1/4 cup cashews, fried

1/4 cup raisins, fried

1/4 cup ghee or clarified butter

1 cup yogurt

1 teaspoon green chili, finely chopped

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

For layering:

Saffron strands soaked in warm milk

Ghee for greasing

Instructions:

Cooking the Rice:

Boil water in a large pot.

Add soaked and drained rice, bay leaf, cardamom pods, cloves, and salt.

Cook rice until it's 70-80% cooked. It should still have a bite to it.

Drain the water and set the rice aside.

Preparing the Biryani Masala:

Heat ghee in a pan.

Add cumin seeds and fennel seeds. Let them splutter.

Add chopped green chilies. Sauté for a minute.

Add chopped vegetables and cook until they are slightly tender.

Add paneer cubes and sauté for a few minutes.

Mix in coriander powder, turmeric powder, red chili powder, and salt.

Add yogurt and cook until the masala is well-cooked and the ghee starts to separate.

Finally, add chopped coriander leaves, mint leaves, fried cashews, and raisins. Mix well.

Layering the Biryani:

Preheat your oven to 350°F (180°C).

Grease a deep oven-safe dish with ghee.

Start by layering half of the partially cooked rice at the bottom of the dish.

Spread a layer of the prepared biryani masala over the rice.

Repeat the layers, finishing with a layer of rice on top.

Drizzle saffron-infused milk over the rice. You can also sprinkle fried onions for added flavor.

Dum Cooking (Slow Cooking):

Seal the dish with aluminum foil or a tight-fitting lid.

Place the biryani in the preheated oven and cook for about 20-25 minutes.

Alternatively, you can cook it on a stovetop on low heat for about 20-25 minutes.

Allow the biryani to rest for a few minutes before serving.

Your Jain Veg Dum Biryani is ready to be enjoyed! Serve it with raita or a side salad for a complete meal.

[hetaviskitchen]

Undhiyu :Gujarati Special Winter Vegetable| Jain food | Veganfood

Ingredients :

200 gm Surti Papdi

100 gm vaal beans

100 gm Tuver Dana

100 gm green peas

50 gm fine chopped French beans

50 gm chopped tindola ( here I not used )

3 green cucumber

2 cup chopped tomatoes

1 raw banana ( if you can get Undhiyu special banana )

1/2 tsp soda

1/2 tsp hing

For Masala mixture:

1/2 cup Tuver Dana and Green peas or vaal beans, grind in mixture or food processor

2 tsp green chilli paste

3 tsp red chilli powder

3 tsp garam masala

3 tsp dhaniya jeera powder

1 tsp turmeric powder

1/2 fine chopped tomato

1/3 cup grated coconut

1/3 cup fine chopped coriander

2 tsp lemon juice

2 tsp sugar

Salt to taste

- mix all masala, keep aside

Masala for raw banana and cucumber:

2 tsp dhaniya jeera powder

2 tsp besan ( gram flour )

1 tsp red chilli powder

1 tsp garam masala

1/4 tsp turmeric powder

1/2 tsp lemon juice

1/2 tsp sugar

Salt to taste

mix all masala , keep aside

For making Muthias:

1 cup fine chopped fenugreek leaves

1/2 cup fine chopped coriander leaves

Both are wash and drain

1/2 cup wheat flour

2 tablespoon rice flour

1/4 cup besan ( gram flour )

1 tsp green chilli paste

1 tsp red chilli powder

1 tsp lemon juice

1 tsp sugar

2 tbsp oil

1/4 teaspoon baking soda

Salt to taste

How to Make Muthiya?

All ingredients mix, and make a soft dough, adding water if required, divide it in to small equal portions, shape like small muthiya, then deep fry in oil, keep aside.

How to make Undhiyu?:

Let's prepare all vegetables.Wash and string Surti Papdi, vaal beans, Tuver Dana, green peas, fine chopped

French beans.

Now take banana and cucumber cut in vertically, little bit so masala can be fill.

Fill masala in banana and cucumber and cut in to slice wise.

Take chopped tomatoes and make puree.

Heat the oil, add freshly made tomato puree and 1 cup water and hing when puree start boiling, add Surti Papdi, Tuver Dana, green peas, green beans or vaal beans, allow to cook for 1/2 hour on a

medium slow flame, after 1/2 hour add 1 and 1/2 cups water and add French beans

stuffed banana and cucumber, chopped tomatoes allow to cook for 15 minutes on a medium slow flame.Now add masala mixture, see it is fully cooked, if not than if needed 1 cup water in it, allow to cook, now add muthiya and cook for 5 minutes.Turn off gas, cover Undhiyu with lid and allow to remain as it is for few minutes. Garnish with grated coconut, coriander.

Serve with roti or puri.

It is time consuming but very Healthy, very Tasty recipe.

Many green vegetables are in this Undhiyu Enjoy!!

[hetaviskitchen]

A winter wonder for health and warmth |Spinach soup| Homemade| Veganfood

Soups help us get through the cold winter in a healthy and delicious way. Here is the recipe for, healthiest of all, spinach soup!  Making spinach soup is easy and requires just a few simple ingredients. So grab a pot, some spinach, and let’s get cooking!

Ingredients:

1 tablespoon olive oil 1/2 cabbage, diced 4 cups vegetable broth 4 cups of chopped spinach leaves 1 cup of coconut cream  Salt and pepper, to taste 1 tsp cumin powder

How to make spinach soup :

 Heat the olive oil in a large pot over medium heat.  Add the chooped cabbage to the oil and saute it for 5 minutes or until they turn golden brown.  Add the broth  and spinach and bring the mixture to a boil. You can also use 4 cups of water instead of the broth. Reduce the heat and let the soup simmer for 10-15 minutes. Remove the soup from heat and let it cool slightly. Use an immersion blender or transfer the soup to a blender and puree until smooth.  Return the soup to the pot and add the coconut cream.  Season with salt, cumin powder and pepper, to taste.  Reheat the soup over medium heat until heated thoroughly.

garnish it with coriander and serve hot and enjoy!

[hetaviskitchen]

 Instant Nylon Khaman dhokla |healthy Sancks

Ingredients:

2 cups besan (chickpea flour)

1/4 cup sugar

1/4 tsp turmeric powder

1/2 tsp salt

1 cup water

2 tbsp oil

2 tbsp lemon juice

1 tsp Eno (or baking soda)

1/4 cup water (for tempering)

For Garnishing :

1/2 cup grated coconut

1 tbsp finely chopped coriander leaves

1 green chili, finely chopped (for tempering)

Few curry leaves (for tempering)

1/2 tsp mustard seeds (for tempering)

How to make Instant Nylon Khaman dhokla:

In a large bowl, combine besan, sugar, turmeric, and salt. Gradually add water while whisking to form a smooth and lump-free batter. Make sure the batter is on the thinner side.

Cover the bowl and let the batter rest for 15 minutes.

Add oil and lemon juice to the batter and whisk well for another 5 minutes until frothy.

Now, add Eno  or baking soda  mixed with 2 tbsp water to the batter. Gently fold it in until the batter becomes fluffy and aerated.

Grease a steamer plate or tray. Pour the batter into the prepared plate, spreading it evenly.

Place the plate in a steamer filled with boiling water. Cover and steam for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

While the khaman steams, prepare the tempering. Heat oil in a small pan add mustard seeds and let them crackle. Then, add green chili and curry leaves. Saute for a few seconds.

Once the khaman is cooked, carefully remove the plate from the steamer. Pour the tempering over the khaman, along with remaining water from the pan. This helps keep the khaman soft and spongy.

Garnish with grated coconut and coriander leaves.

Cut the khaman into squares and serve warm with green chutney or your favorite dipping sauce.

Tips:

Use good quality besan for the best texture.

Make sure the batter is thin and flowing for a lighter khaman.

Don't overmix the batter after adding eno fruit salt, as it can deflate.

You can adjust the amount of sugar and spice according to your taste.

The khaman can be stored in an airtight container in the refrigerator for up to 2 days.

Delicious and fluffy batch of Instant Nylon Khaman Dhokla is ready ! Enjoy!

[hetaviskitchen]

vegetable handva

Jain Vegetable Handva is a delightful and nutritious dish.

 Ingredients:

For the Batter:

2 cups rice flour

1 cup yogurt (curd)

1/2 cup Green peas

1/2 cup grated bottle gourd (dudhi/lauki)

1/2 cup green capsicum chopped

1 cup cabbage chopped

1/2 cup chopped tomatoes

1/4 cup chopped cilantro (coriander leaves)

2 tablespoons green chili paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoons sugar (adjust to taste)

1 teaspoon garam masala

2 tablespoons oil

Salt to taste

For Tempering:

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon sesame seeds

1/2 teaspoon hing

How to make vegetable handva?

Prepare the Batter:

In a large mixing bowl, combine rice flour, yogurt, grated bottle gourd, chopped

Mix well to form a thick batter. Add water if needed to achieve the desired consistency.

Heat oil in a pan. Add mustard seeds, cumin seeds ,sesame seed and hing for tempering.

Add boiled green peas, crushed peanuts, sugar, turmeric powder, red chili powder, garam masala, and salt.

Mix well until the filling is well combined. Set aside.

Assemble the Handva:

Grease a handva pan or any round cake pan with oil.

Pour a layer of the prepared batter into the pan.

Add the filling evenly over the batter.

Cover the filling with the remaining batter, smoothing the top with a spatula.

Steam the Handva:

Heat water in a steamer.

Place the handva pan in the steamer and steam for about 25-30 minutes or until a toothpick inserted comes out clean.

Serve:

Once done, let it cool for a few minutes.

Cut into wedges and serve with green chutney or ketchup.

[hetaviskitchen]

Cheese chilli Paneer paratha recipe | jain food |vegan food

Ingredients

For paneer stuffing :

 1 cup  grated paneer

1 cup  grated Cheese

Green chilies (2 finely chopped)

Ajwain  (1/4 spoon carom seeds)

 Amchur powder  (1/2 tbspoon dry raw mango powder)

 Fresh coriander leaves(1/2 cup  finely chopped)

Salt to taste

For the paratha dough:

 Whole wheat flour 1 1/4 cup (atta)

 Salt pinch

Water as required

Wheat flour for dusting

Desi ghee or oil for roasting the parathas

How to make?

In a wide bowl, add the whole wheat flour and salt. Mix well. Add water, a little at a time, to form a soft yet slightly firm dough. Cover with damp cloth and allow to rest for 30 minute. Get the stuffing ready in the mean time.

In a small bowl, add grated paneer, green chillies, coriander leaves, amchur, ajwain and salt, Mix well and set aside the stuffing.

Pinch a large lemon sized ball of dough and roll to form a 3" diameter circle. Place a heaped tbsp of the paneer stuffing and add grated cheese on it and  take the edges of the dough and cover the stuffing. Shape it into a ball. Prepare with rest of dough.

Dust the working surface with some whole wheat flour or atta and roll out the stuffed dough to form 6"-7" diameter circle.

Heat an iron tawa till hot, place a rolled out paneer paratha and allow to cook for 15 secs. Flip the paratha and let it cook for a few more seconds. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.

Serve hot with pickle or achar, yoghurt or raita.