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Paryushan is 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
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# Raw Banana Veggie
# Raw Banana Curry
# Methi Papad Curry
# Moong Curry
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# Paneer Butter Masala
# Chhola
# Gud Papdi / Paak
# Paneer Paratha
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Raw Banana Veggie |
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Preparation Time : 20 minutes
Serves : 4
Ingredients : |
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Method : |
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Peel of the bananas. Slit the bananas
lengthwise into 2 halves.
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Slice them into 1/2" pieces.
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Immediately heat oil in a wok. Add the cumin
seeds and let them splutter.
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Add the bananas and stir vigorously for a
minute on high flame.
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Add the salt and turmeric powder and stir again
on high flame for another minute.
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Now lower the flame to medium heat and cook for
7-10 minutes, stirring it at regular intervals.
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Now lower the flame and cook again for 2-3
minutes, till the bananas become crispy.
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Now drain the extra oil if the oil separates.
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Add coriander powder and chili powder and stir
, and put off the flame.
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Serve hot.
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Raw Banana Curry |
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Preparation Time : 20 minutes
Serves : 4
Ingredients : |
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Coriander Powder - 1 tsp
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Chili Powder - 1/2 tsp
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Butter milk - 1/2 cup
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Cumin Seeds - 1/4 tsp
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Asafoetida - a pinch
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Method : |
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Peel off the bananas. Slit the bananas
lengthwise into 2 halves. Cut them into 1/2" pieces.
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Put them in water enough to immerse all the
banana cubes.
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Boil them, adding salt and covering it till
they become tender (it will take approx. 5-7 minutes).
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Drain the water of the bananas.
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Heat oil in a pan. Add the cumin seeds and let
them splutter. Add asafoetida.
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Add the bananas and all the other ingredients,
one by one and cook on medium flame for 2-3 minutes.
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Serve hot with phulka or chapatti.
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Methi Papad Curry |
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Preparation Time : 45 minutes
Serves : 4
Ingredients : |
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Method : |
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Soak the fenugreek seeds for 25-30 minutes.
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Pressure cook it for 4-5 whistles or for 25
minutes.
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Heat oil in a pan.
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Add the asafoetida and the fenugreek seeds.
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Add all the other ingredients except papad.
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Semi roast the papad and break into medium
sized pieces and add them to the curry.
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Let it come to a boil and then cook on medium
flame for 5-10 minutes.
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Serve hot with chapatti or phulka.
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Moong Curry |
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Preparation Time : 35 minutes
Serves : 4
Ingredients : |
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Green Gram - 1 cup
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Tomato - 1 (small)
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Bay Leaf - 2-3
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Cloves - 1-2
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Cinnamon - 1 stick
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Dry Red Chili - 2
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Cumin Seeds - 1/4 tsp
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Salt to taste
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Method : |
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Soak the gram for 25-30 minutes in lukewarm
water. Chop the tomato finely and keep aside.
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Pressure cook it for 4-5 whistles or 25-30 minutes.
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Heat oil in a pan.
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Add cumin seeds, asafoetida, bay leaf, clove, dry chili, and
cinnamon. Stir fry for 1/3 a minute.
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Add the tomatoes and stir fry
till the tomatoes are cooked.
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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.
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Now add all the cooked gram and the water and let it come to a
boil.
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Then cook on low flame for 10-12 minutes till you get the dal makhani consistency.
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Add the lemon juice and put off the flame.
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Serve hot with rice or phulka.
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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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Paneer Butter Masala |
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Preparation Time : 25 minutes
Serves : 4
Ingredients : |
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Method : |
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Dry grind cashew nut and pumpkin seeds.
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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.
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Cut the paneer into cubes of desired size and
shape. Shallow fry in little oil with some salt till light brown in
colour.
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Heat 2 tsp oil And butter.
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Add the gravy and sauté on low flame, stirring
it continuously until the oil separates.
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Add the water and bring it to a boil.
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Now add the paneer cubes and cook on medium
flame for 7-10 minutes stirring lightly at regular intervals.
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Add little water if you desire.
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Serve hot with phulka or rice.
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Chhola |
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Preparation Time : 50 minutes
Serves : 4
Ingredients : |
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Salt to taste
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Oil - 2tsp
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Cumin Seeds - 1 tsp
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Asafoetida - 1/4 tsp
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Cooking Soda - 1/4 tsp
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Water - 1/2 cup
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Method : |
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Wash and soak the chick peas in lukewarm water.
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Add the cooking soda and salt and pressure cook
it for 8-10 whistles or 35 minutes.
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Heat oil in a pan. Add the cumin seeds and let
them splutter. Add asafoetida and the bay leaf.
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Add the tomato puree and cook on medium flame
for 2 minutes.
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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.
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Add the remaining chick peas and water.
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Let it come to boil and cook on for another
10-12 minutes.
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Serve hot with poori or bhatura.
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Gud Papdi / Paak |
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Preparation Time : 50 minutes
Serves : 6
Ingredients : |
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Method : |
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Melt ghee in a big pan.
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Put the wheat flour and roast the flour on
medium flame, stirring continuously until medium it turns brown in
colour.
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Take off the flame and mix the jaggery into it.
(Use Kolhapuri type, if possible - If using so, grate it and mix it)
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Stir vigorously for only half minute only until
the jaggery melts and mixes.
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Don't stir it more as it will become hard on
stirring more.
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Grease a thali ( 6" wide and 2" deep plate).
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Pour the mixture into the thali and lightly tap
it on the flour to evenly spread it.
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Garnish it with the nuts.
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Let it cool. On cooling, cut it into square or
diamond shape.
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Serve as a sweet dish.
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Paneer Paratha |
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Preparation Time : 35 minutes
Serves : 4
Ingredients : |
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Ingredients for flour:
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Whole wheat flour- 1 1/2 cup
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Oil - 2 tsp
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Salt - to taste
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Ghee with oil (equal proportions)- for shallow
frying
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Water - enough to bind a soft dough
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Method : |
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Mash the boiled bananas and mix well the
ingredients for stuffing properly and keep aside.
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Divide into 12 equal balls.
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Mix all the ingredients for dough properly and
bind a soft dough and keep it covered for 30 minutes.
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Divide the dough into 12 balls.
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Roll them with a roller pin into puris of 2"
diameter.
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Put the ball stuffing into it and seal it
properly with the puri.
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Lightly press it and roll them with light
pressure, taking little flour for dusting as required; into 4"
diameter parathas.
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Shallow fry them with with ghee and oil mixture
on both sides till light brown in colour on medium flame.
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Serve hot with tomato chutney or any pickle of
your choice.
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