Festivals Of India - Jain Paryushan


JAIN PARYUSHAN

	Paryushan and the Festival of Forgiveness Paryushan is the most important Jain religious observance of the year. For both Shvetambars, who observe the festival over a period of eight days, and Digambars, for whom Paryushan Parva lasts ten days, this is a time of intensive study, reflection, and purification. Paryushan concludes with a time of confession and forgiveness for the transgressions of the previous year. Its origin is related to the staying of the monks in one place for the rainy season. "Paryushana" is staying of the monks in one place. In popular terminology this stay is termed "chaturmasa" because the rainy season is regarded to be about four months. However the minimum duration of Paryushanaa is regarded to be 70 days. Jains try not to eat any root vegetable during this period, though few forbid them throughout their life. Below are few such recipes without the usage of potato, onoion and garlic. Infact they even avoid usage of brinjal, okrar or any other green vegetables. Pulses and fruits are the main diet during the period. For more information Click here

	List of recipes available
	Raw Banana Veggie Raw Banana Curry Methi Papad Curry Moong Curry	Jain Paneer Butter Masala Chhola Gud Papdi / Paak Paneer Paratha


Raw Banana Veggie

	Preparation Time :		20 minutes

	Serves :		4

	Ingredients :
	Raw Banana -8 Oil - 2tbsp Turmeric Powder - 1/2 tsp Salt to taste	Coriander Powder - 1 1/2 tsp Red Chili Powder - 1/2 tsp Cumin Seeds - 1/2 tsp
	Method :
	Peel of the bananas. Slit the bananas lengthwise into 2 halves. Slice them into 1/2" pieces. Immediately heat oil in a wok. Add the cumin seeds and let them splutter. Add the bananas and stir vigorously for a minute on high flame. Add the salt and turmeric powder and stir again on high flame for another minute. Now lower the flame to medium heat and cook for 7-10 minutes, stirring it at regular intervals. Now lower the flame and cook again for 2-3 minutes, till the bananas become crispy. Now drain the extra oil if the oil separates. Add coriander powder and chili powder and stir , and put off the flame. Serve hot.
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Raw Banana Curry
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	Preparation Time :		20 minutes

	Serves :		4

	Ingredients :
	Raw Banana - 6 Oil - 1 tsp Water - to boil Salt - to taste Turmeric Powder - 1/2 tsp	Coriander Powder - 1 tsp Chili Powder - 1/2 tsp Butter milk - 1/2 cup Cumin Seeds - 1/4 tsp Asafoetida - a pinch
	Method :
	Peel off the bananas. Slit the bananas lengthwise into 2 halves. Cut them into 1/2" pieces. Put them in water enough to immerse all the banana cubes. Boil them, adding salt and covering it till they become tender (it will take approx. 5-7 minutes). Drain the water of the bananas. Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida. Add the bananas and all the other ingredients, one by one and cook on medium flame for 2-3 minutes. Serve hot with phulka or chapatti.

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Methi - Papad Curry

	Preparation Time :		45 minutes

	Serves :		4

	Ingredients :
	Fenugreek Seeds- 1/4 cup Papad - 4 Oil - 1 tsp Salt to taste Turmeric Powder - 1/4 tsp Asafoetida - 1/4 tsp	Lemon Juice - 0f 1/2 Lemon Sugar - a pinch Chili powder - 1/2 tsp Coriander Powder - 1 tsp Water - 1 cup
	Method :
	Soak the fenugreek seeds for 25-30 minutes. Pressure cook it for 4-5 whistles or for 25 minutes. Heat oil in a pan. Add the asafoetida and the fenugreek seeds. Add all the other ingredients except papad. Semi roast the papad and break into medium sized pieces and add them to the curry. Let it come to a boil and then cook on medium flame for 5-10 minutes. Serve hot with chapatti or phulka.
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Moong Curry

	Preparation Time :		35 minutes

	Serves :		4

	Ingredients :
	Green Gram - 1 cup Tomato - 1 (small) Bay Leaf - 2-3 Cloves - 1-2 Cinnamon - 1 stick Dry Red Chili - 2 Cumin Seeds - 1/4 tsp Salt to taste	Turmeric Powder - 1/4 tsp Coriander Powder - 1 tsp Chili Powder - 1/4 tsp Asafoetida - a pinch Sugar - 1/2 tsp (optional) Lemon Juice - 2 tsp Water - 1/2 cup
	Method :
	Soak the gram for 25-30 minutes in lukewarm water. Chop the tomato finely and keep aside. Pressure cook it for 4-5 whistles or 25-30 minutes. Heat oil in a pan. Add cumin seeds, asafoetida, bay leaf, clove, dry chili, and cinnamon. Stir fry for 1/3 a minute. Add the tomatoes and stir fry till the tomatoes are cooked. Add a tsp of cooked gram and 2 tsp of water. Now add all the other ingredients except lemon juice. Cook on low flame till oil separates. Now add all the cooked gram and the water and let it come to a boil. Then cook on low flame for 10-12 minutes till you get the dal makhani consistency. Add the lemon juice and put off the flame. Serve hot with rice or phulka. Variations: Red gram curry can be made in the same way. ( Red gram have to be soaked for 6-8 hours and cooked for 10-12 whistles or 45- 50 minutes. Little cooking soda must be added while pressure cooking)
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Jain Paneer Butter Masala

	Preparation Time :		25 minutes

	Serves :		4

	Ingredients :
	Paneer - 250 gms Tomatoes -2 (medium) Cashew nuts - 2 tbsp Pumpkin seeds - 1 tbsp Bay leaf - 2 Cloves - 2 Cinnamon - 2 sticks Green cardamom - 3 Oil - 2 tsp + for shallow frying	Coriander Powder - 1 tsp Turmeric Powder - 1/2 tsp Chili Powder - 1/2 tsp Sugar - a pinch Fresh Cream / malai - 1 tbsp Beaten Curd - 1 tbsp Salt to taste Water - 1/4 cup Butter - 1 tsp Cumin seeds - 1/2 tsp
	Method :
	Dry grind cashew nut and pumpkin seeds.. Grind tomatoes, bay leaf, cinnamon, cardamom, coriander powder, turmeric powder, cumin seeds, chili powder. Now mix all the ground ingredients and grind once again to mix and make the gravy. Cut the paneer into cubes of desired size and shape. Shallow fry in little oil with some salt till light brown in colour. Heat 2 tsp oil And butter. Add the gravy and sauté on low flame, stirring it continuously until the oil separates. Add the water and bring it to a boil. Now add the paneer cubes and cook on medium flame for 7-10 minutes stirring lightly at regular intervals. Add little water if you desire. Serve hot with phulka or rice.
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Chhola

	Preparation Time :		50 minutes

	Serves :		4

	Ingredients :
	Chick peas - 1 cup Tomato puree or grated tomato - 1/2 cup Bay Leaf - 2 Chhole Masala - 2 tsp (without onion and garlic)	Salt to taste Coriander Powder - 1 tsp Oil - 2tsp Cumin Seeds - 1 tsp Asafoetida - 1/4 tsp Cooking Soda - 1/4 tsp Water - 1/2 cup
	Method :
	Wash and soak the chick peas in lukewarm water. Add the cooking soda and salt and pressure cook it for 8-10 whistles or 35 minutes. Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida and the bay leaf. Add the tomato puree and cook on medium flame for 2 minutes. Add 2 tsp of cooked and mashed chick peas. Add 2 tsp water and all the other spices and cook on low flame till the oil starts separating. Add the remaining chick peas and water. Let it come to boil and cook on for another 10-12 minutes. Serve hot with poori or bhatura.
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GUD PAPDI / PAAK

	Preparation Time :		50 minutes

	Serves :		6

	Ingredients :
	Whole wheat flour - 1 cup Ghee - 1/4 cup Jaggery - 1/4 cup	Almonds and Pistachio, finely sliced - 1/8 cup Dry Ginger powder - 4 tsp
	Method :
	Melt ghee in a big pan. Put the wheat flour and roast the flour on medium flame, stirring continuously until medium it turns brown in colour. Take off the flame and mix the jaggery into it. (Use Kolhapuri type, if possible - If using so, grate it and mix it) Stir vigorously for only half minute only until the jaggery melts and mixes. Don't stir it more as it will become hard on stirring more. Grease a thali ( 6" wide and 2" deep plate). Pour the mixture into the thali and lightly tap it on the flour to evenly spread it. Garnish it with the nuts. Let it cool. On cooling, cut it into square or diamond shape. Serve as a sweet dish.
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PANEER PARATHA

	Preparation Time :		35 minutes

	Serves :		4

	Ingredients :
	Ingredients for stuffing: Raw Banana (boiled) -3 Salt - to taste Garam masala- 2 tsp Lemon juice- 1 1/2 tsp Paneer (grated) - 1 tbsp Sugar - 1 tsp	Ingredients for flour: Whole wheat flour- 1 1/2 cup Oil - 2 tsp Salt - to taste Ghee with oil (equal proportions)- for shallow frying Water - enough to bind a soft dough
	Method :
	Mash the boiled bananas and mix well the ingredients for stuffing properly and keep aside. Divide into 12 equal balls. Mix all the ingredients for dough properly and bind a soft dough and keep it covered for 30 minutes. Divide the dough into 12 balls. Roll them with a roller pin into puris of 2" diameter. Put the ball stuffing into it and seal it properly with the puri. Lightly press it and roll them with light pressure, taking little flour for dusting as required; into 4" diameter parathas. Shallow fry them with with ghee and oil mixture on both sides till light brown in colour on medium flame. Serve hot with tomato chutney or any pickle of your choice.
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