IT’S THE LITTLE THINGS THAT COUNT - South Africawelcome.southafrica.net/uploads/files/71457-Jain-book-RGB1.pdf · IT’S THE LITTLE THINGS THAT COUNT. ... JAIN PAV BHAJI JAIN CROQUETTES

IT’S THE LITTLE THINGS THAT COUNT

DELICIOUS JAIN BREAKFASTS 2013

1 Delicious Jain Breakfasts 2013

Taking care of your guests is all-important, and when Indian travellers come

to South Africa they are looking for delicious meals that honour their tradition

and religious values. Many Indian travellers are Jain, vegan or vegetarian, so we

have supplied some delicious breakfast recipes for you to make for your

Indian guests. Bon appétit.

INTRO

BAJRE KI ROTI/MILLET FLATBREAD

MUESLI

BREAD PAKODA

BAJRA KHICHDI/PEARL MILLET PORRIDGE

DAHI POHA

POHA KHICHU

JAIN BHAKRI PIZZA

PAPAD POHA

MOONG DAL SAVOURY

JAIN PAV BHAJI

JAIN CROQUETTES

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When preparing breakfast for the Jain traveller, it’s important

to remember what they can and cannot eat. Jains do not eat meat,

poultry, fish or eggs, and the only dairy product they are allowed is milk.

Followers of Jainism do not eat root vegetables like potatoes,

onions, garlic, carrots and beetroot.

Jains do not eat yeast, so store-counter bread is not an option,

and many Jains do not eat honey. For strict Jains, garlic, ginger and vinegar

are also not permissible, and eggplants and pumpkin are avoided.

3 Delicious Jain Breakfasts 2013 4Delicious Jain Breakfasts 2013

RECIPE SECTION:

We have compiled a selection of wonderful recipes for you to choose from. There are vegan, vegetarian and Jain recipes on offer with easy to recognisesymbols relating to each dish.

These Jain breakfast recipes will hopefully inspire you to createsome wonderful meals for your international guests.

VEGAN VEGETARIAN JAIN

For breakfast, you could prepare a delicious spread of muesli,

yeast-free muffins, oats porridge, fresh fruit salad and yoghurt.

Fruit smoothies are permissible and are especially delicious with seasonal fruit.

Breads with yeast are not allowed, but good yeast-free recipes

are available, including the options that follow. There are also some

traditional Indian dishes that you can prepare for your international guests.

You will find some easy and delicious recipe suggestions on the following pages.

YES

MILK

FRUIT

NUTS

SEEDS

YEAST-FREE BREAD

GRAINS

TOFU

SOYBEANS

LEGUMES

LENTILS

VEGETABLES

(NO ROOT VEGETABLES)

NO

MEAT

POULTRY

FISH

SHELLFISH

EGGS

CHEESE

POTATOES

BUTTER

GELATINE

GARLIC

HONEY

ONIONS & MUSHROOMS


BA J R E K I ROT I / M I L L E T F L AT B R E A D

INGREDIENTS:

5 cups millet floursalt, to taste5 tsp ghee

METHOD:

• Sift the millet flour and salt together.• Gradually add enough warm water and knead with greased palms to make a semi-soft dough.• Knead the dough for 5 minutes before making the roti.• Divide the dough equally into lemon-size portions.• Flatten each portion with your palms, pressing the edges together to make 5-6 inch diameter discs. This has to be done carefully so that the edges do not break (avoid using a rolling pin).• Heat a griddle.• Lay a disc flat on the griddle and roast both sides.• Then put it directly on a coal fire to make it crisp.• Smear ghee on the disc.• Crumple lightly between both palms.• Serve hot.• Repeat with the other discs.


M U E S L I

INGREDIENTS:

1 cup quick-cooking rolled oats4 tbsp wheat bran2 tbsp chopped walnuts 2 tbsp chopped almonds 2 cups cornflakes¼ tsp vanilla essence3 tbsp raisins 1 tbsp sugar

METHOD:

• Combine the oats, wheat bran, walnuts, almonds, and lightly roast them in a non-stick pan over a slow flame for 5 to 7 minutes. • Cool completely, add the cornflakes, vanilla essence, raisins and sugar. Mix well and store in an airtight container.

MUESLI


B R E A D PA KO DA

BREADPAKODA INGREDIENTS:

2 bowls soaked moong dal (split green gram), soaked for 2 hours2-3 chopped green chillies1 tbsp chopped coriander (dhania)salt, to taste1 tsp chilli powder1 tsp chaat masalaa pinch of asafoetida (hing)½ tsp coriander (dhania) powder10 slices of breadoil, for deep-frying

METHOD:

• Grind the moong dal to a fine and smooth paste using a little water.• Transfer to a deep bowl, add all the remaining ingredients except the bread, and mix well.• Cut the bread slices into round shapes with the help of a cutter.• Heat the oil in a non-stick pan.• Dip the bread pieces in the dal batter and deep-fry until golden brown on both sides.• Repeat with the remaining ingredients to make more pakodas.• Serve hot with chutney.

NEED TO KNOW:

Modern Jains do eat bread, but strict Jains would not. However, this is a strictly vegetarian recipe.


BA J R A K H I C H D I / P E A R L M I L L E T P O R R I D G E

INGREDIENTS:

¹/ ³ cup pearl millet 3 tbsp dried yellow split peas salt, to taste1 tbsp vegetable ghee (clarified vegetable fat)1 tsp cumin seeds ( jeera)1 tsp asafoetida (hing)

METHOD:

• Grind the pearl millet to a coarse powder in a blender.• Combine the millet powder and yellow split peas with salt and 2½ cups of water. • Cook in a pressure cooker for about 10 minutes.• Heat the ghee in a pan and add the cumin seeds and hing. When they crackle, pour over the cooked mixture.• Serve hot.


DA H I P O H A

INGREDIENTS: 1) Main 2) For the seasoning

1) 2 handfuls flattened rice flakes (poha) 5 tbsp yoghurt salt, to taste

2) 1 tbsp oil 1 tsp mustard seeds (rai/sarson) ½ tsp split black lentils (dal) 1 green chilli, finely chopped a few curry leaves (kadi patta) ½ tsp cumin seeds ( jeera) fresh coriander (dharia), finely chopped, to serve

METHOD:

• For the seasoning, heat the oil in a pan.• When the oil is warm, add the mustard seeds and let them sputter.• Add the dal and fry until brown.• Add the green chilli, curry leaves and cumin, and fry for a few minutes.• Pour the seasoning onto the rice/yoghurt and mix together, making sure that the mix is not dry.• Add more yoghurt.• Garnish with finely chopped coriander and refrigerate or serve hot.

NEED TO KNOW:

Although not traditionally a Jain recipe, nowadays many Jains do eat yoghurt.

DAHI POHA


P O H A K H I C H U

INGREDIENTS: 1) Main 2) For the tempering 3) For serving

1) 1 cup flattened rice (poha) 1 tsp cumin seeds ( jeera), crushed ¼ tsp papad khar (optional) ½ tsp chilli powder 1 tbsp chopped coriander (dhania) 1 tsp salt

2) ¼ tsp mustard seeds (rai/sarson) a pinch of asafoetida (hing) ¼ tsp sesame seeds (til) 1 tsp oil

3) oil and green chutney

METHOD: 1) Main 2) For the tempering 3) For serving

1) • Grind the poha to a coarse powder in a blender. The texture should be similar to rawa. • Combine the cumin seeds, papad khar, chilli powder and 1½ cups of hot water in a non-stick pan. Boil for 2 minutes. • Add the powdered poha and cook until the mixture leaves the sides of the pan (about 4 to 5 minutes), while stirring continuously so that no lumps form. • Add the coriander and salt, mix well. • Spread the khichu in a 125mm (5 inch) diameter greased thali. Smooth the surface of the poha khichu using the back of a spoon. Cut into diamond shapes.

2) • Heat the oil in a pan and add the mustard seeds. When they begin to crackle, add the asafoetida and sesame seeds. • Pour over the khichu.

3) • Serve hot with oil and green chutney.

POHAKHICHU


JA I N B H A K R I P I Z Z A

INGREDIENTS:

3½ cups wholewheat flour1 cup oil1 tbsp salt½ cup tomato sauce2-3 peppers, finely chopped3 tomatoes, finely chopped1 small cabbage, finely shredded3 tbsp processed cheese, grated

METHOD:

• In a deep bowl, combine the flour, 3 tbsp of the oil and salt. Mix well and knead into a stiff dough, using a little water.• Divide the dough into equal portions and roll out each portion into a small bhakri.• Heat a tava and cook the bhakri, using a folded cloth, until crispy on both sides.• In another bowl, combine the tomato sauce, peppers, tomatoes and cabbage, and mix well.• Spread this paste on each small bhakri and place them again on a hot tava.• Close and cook on a slow flame for 5 minutes.• Sprinkle cheese on top and serve immediately.

NEED TO KNOW:

Traditionally Jains did not eat processed cheese, but many modern Jains now eat cheese. Jain pizza is a popular dish in India.


INGREDIENTS: 1) Main 2) For the tempering

1) 1 cup flattened rice (poha) 1 tbsp oil 1 tbsp raw peanuts 1 tbsp dry coconut (kopra), cut into thin pieces 2 green chillies, slit lengthways 4 curry leaves (kadi patta) 1 tbsp roasted chana dal (daria) 1 urad dal papad, roasted and crushed 1 tsp powdered sugar salt, to taste

2) 1 tsp oil ¼ tsp mustard seeds (rai/sarson) a pinch of asafoetida (hing) a pinch of turmeric powder (haldi)

METHOD: 1) Main 2) For the tempering

1) • Roast the poha in a pan, stirring occasionally, until the poha is crisp, about 3 to 4 minutes. • Heat 1 tbsp of oil in a pan, add the peanuts and dry coconut, and sauté until they turn golden brown. • Add the green chillies, curry leaves and chana dal, and sauté for a few seconds. Keep aside.

2) • To prepare the tempering, heat the oil in a pan and add the mustard seeds. When they crackle, add the asafoetida and turmeric powder, and stir.

PAPADPOHA

PA PA D P O H A


PA PA D P O H A ( CO N T I N U E D )

HOW TO PROCEED:

• Now add the urad dal papad, sugar and salt, and mix well.• Cool and store in an airtight container.


MOONG DALSAVOURY

24Delicious Jain Breakfasts 2013

M O O N G DA L SAVO U RY

INGREDIENTS: 1) Main 2) For the green pea stuffing

1) ¾ cup moong dal (split green gram) 4 green chillies 2 tbsp curds (dahi) 1 tbsp besan (Bengal gram flour) a pinch of asafoetida (hing) ½ tsp baking powder salt, to taste

2) 1 tbsp ghee 1 tsp cumin seeds ( jeera) 1½ cups green peas, boiled and mashed 2 green chillies, chopped 1 tbsp dried mango powder (amchur) 2 tbsp chopped coriander (dhania) salt, to taste oil, for cooking

METHOD: 1) Main 2) For the green pea stuffing

1) • Soak the dal for at least 3 to 4 hours, or overnight. • Grind the soaked dal with the green chillies and curds. • Add the gram flour, asafoetida, baking powder and salt, and mix well.

2) • Heat the ghee and fry the cumin seeds for a few seconds. • Add the green peas, green chillies, amchur powder, coriander and salt, and cook for 1 minute.


M O O N G DA L SAVO U RY ( CO N T I N U E D )

HOW TO PROCEED:

• Heat a non-stick griddle and spread a little moong dal mixture.• Spread a little stuffing on it and smear a little oil on the sides.• Turn over and cook again for a few minutes.• Repeat with the remaining mixture and stuffing.

NEED TO KNOW:

Serve hot with mint chutney or sweet red chutney. Prepare greenpea stuffing 1 day in advance.


JA I N PAV B H A J I

INGREDIENTS: 1) Red chilli paste 2) For the bhaji 3) For the pav 4) Garnish

1) to be blended into a red chilli paste (makes about 1½ cups) 35-40 whole dry Kashmiri red chillies, seeded and soaked in ¹/ ³ cup warm water

2) 1 tbsp oil 2 tbsp butter 1 tbsp cumin seeds ( jeera) ½ cup chopped peppers 2 cups finely chopped tomatoes 2 tsp chilli powder 1½ tbsp pav bhaji masala (refer to handy tip) salt, to taste ¾ cup boiled cauliflower florets ¹/ ³ cup hara vatana (dried green peas), soaked, boiled and mashed ¾ cup boiled green peas 2 tbsp finely chopped coriander (dhania)

3) 8 ladi pav 8 tsp butter, for cooking 1 tsp pav bhaji masala

4) 1 tbsp chopped coriander (dhania) tomato slices lemon wedges

NEED TO KNOW:

To make this dish Jain-friendly,avoid the butter and only use the oil.


JA I N PAV B H A J I ( CO N T I N U E D )

METHOD: 1) For the bhaji 2) For the pav

1) • Heat the oil and butter on a large tava (griddle) or in a kadhai and add the cumin seeds. • When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for a few seconds. • Add the peppers and sauté on a medium flame for a minute. • Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or until the oil separates, while mashing continuously with a potato masher. • Add the cauliflower, mashed hara vatana, green peas, coriander and ¹/ ³ cup of water. • Mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously.

2) • Slit 2 pavs vertically and keep aside. • Heat a large tava, add 2 tsp of butter and ¼ tsp of pav bhaji masala, and mix well. • Slit open the pavs and add the mixture. • Cook on a medium flame until they turn light brown and crisp on both sides (add more butter if required).

JA I N PAV B H A J I ( CO N T I N U E D )

HOW TO SERVE:

• Place ¼ of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate. • Top the bhaji with 1 tsp of butter, garnish with coriander and serve immediately.• Repeat with the remaining ingredients to make 3 more servings.

HANDY TIP:

Pav bhaji masala is a spice blend that is readily available underdifferent brand names at most grocery stores.

JA I N C RO Q U E T T E S

INGREDIENTS:

3 bananas4 green chillies2-3 pinches of chaat masala2 tbsp semolina (rava)salt, to taste1 cup grated paneer (cottage cheese) oil, for deep-frying

METHOD:

• Pressure-cook the bananas (3 whistles), skin and mash.• Add the green chillies and chaat masala, allow to cool.• Dry-roast the semolina in a heavy pan until fragrant.• Add 2 tbsp water and stir until it thickens. Set aside to cool.• Add salt and paneer, and mix well to form a smooth dough.• Shape into oblong croquettes or as desired.• Deep-fry in hot oil until light golden.• Serve hot with chutney or sauce.

NEED TO KNOW:

Jains do eat fresh paneer (cottage cheese).


NOTES:

CREDITS:

Recipes courtesy: www.tarladal.com and by SA Tourism, INDIA

Neesha Padayachy

Denise Slabbert

Ryan James

Jacques Timp

Bronwyn Simons

Kevin O’Grady

R.E.A Willemse

South African Tourism

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IT’S THE LITTLE THINGS THAT COUNT - South Africawelcome.southafrica.net/uploads/files/71457-Jain-book-RGB1.pdf · IT’S THE LITTLE THINGS THAT COUNT. ... JAIN PAV BHAJI JAIN CROQUETTES