Festivals of India: Jain Paryushan

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 Click here

# Raw Banana Veggie

# Raw Banana Curry

# Methi Papad Curry

# Moong Curry

# 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.

Top

Raw Banana Curry

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.

Top

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.

Top

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)

Top

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.

Top

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)

• Coriander Powder - 1 tsp

• Salt to taste

• 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.

Top

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.

Top

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.

Top