As the monsoon season sets in, many of us are drawn to the vibrant and colorful celebrations that mark the festival of Paryushan. For Jains, this sacred occasion is a time for introspection, self-reflection, and spiritual rejuvenation. A crucial aspect of Paryushan is the observance of certain dietary restrictions, which involve abstaining from certain foods and focusing on wholesome, nutritious cuisine instead. In this article, we’ll explore 20 delectable Paryushan recipes that not only delight your taste buds but also align with the principles of ahimsa (non-violence) and satya (truth).
From savory dishes like Sabudana Khichdi and Singhare Ki Kadhi to sweet treats like Rajgira Sheera and Peanut Ladoo, our selection is sure to tantalize your senses. Whether you’re a Jain or simply looking for new recipes to try during the monsoon season, this article is your go-to guide.
Sabudana Khichdi
Sabudana khichdi is a popular breakfast dish from India, made with sabudana (sago), peanuts, potatoes, and spices. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 cup sabudana
– 2 medium-sized potatoes, peeled and diced
– 1/4 cup peanuts
– 1 small onion, finely chopped
– 1 teaspoon ginger paste
– Salt, to taste
– 2 tablespoons oil
– Water, as needed
Instructions:
1. Rinse the sabudana and soak it in water for at least 3 hours or overnight.
2. Boil the potatoes until they are tender, then mash them.
3. Heat oil in a pan over medium heat. Add the chopped onion and sauté until it’s translucent.
4. Add the peanuts and sauté for another minute.
5. Drain the sabudana and add it to the pan along with the mashed potatoes, ginger paste, and salt.
6. Mix everything well and cook for about 10 minutes or until the sabudana is cooked through.
Cooking Time: 15-20 minutes
Singhare Ki Kadhi
Singhare ki kadhi is a popular Rajasthani dish made with water chestnuts, gram flour, and spices. This flavorful curry is often served with bajra roti or rice.
Ingredients:
– 1 cup singhare (water chestnut)
– 2 tablespoons besan (gram flour)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon ghee or oil
– Water, as needed
– Fresh cilantro, for garnish
Instructions:
1. Dry roast the singhare until fragrant.
2. Grind the besan into a smooth paste with 1/4 cup water.
3. Heat oil in a pan and sauté the onion and garlic until the onion is translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1 minute.
5. Add the besan paste and mix well.
6. Gradually add water to achieve the desired consistency.
7. Simmer for 10-15 minutes or until the kadhi thickens.
8. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Aloo Jeera
A classic North Indian dish, Aloo Jeera is a flavorful and aromatic potato curry that’s quick to make and perfect for any meal. This recipe combines the natural sweetness of potatoes with the warmth of jeera (cumin) and a hint of spices.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin (jeera)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and cook until they’re translucent (3-4 minutes).
3. Add garlic and cook for another minute.
4. Add potatoes, cumin, turmeric, chili powder, and salt. Stir well.
5. Cook for 10-12 minutes or until potatoes are cooked through and lightly browned.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-18 minutes
Lauki Ki Sabzi
A popular North Indian dish, Lauki Ki Sabzi is a flavorful and nutritious curry made with bottle gourds, aromatic spices, and creamy yogurt. This recipe serves 4-6 people.
Ingredients:
– 2 medium-sized bottle gourds (lauki), peeled and grated
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup yogurt
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Heat oil/ghee in a pan and sauté the cumin seeds until they crackle.
2. Add the chopped onion and cook until translucent.
3. Add the grated bottle gourd, garlic, coriander powder, turmeric powder, and red chili powder. Cook for 5 minutes.
4. Stir in the diced tomatoes and salt to taste.
5. Reduce heat and simmer for 10-12 minutes or until the gourds are tender.
6. Stir in the yogurt and adjust seasoning if needed.
Cooking Time: 20-22 minutes
Kuttu Ki Puri
Kuttu Ki Puri: A Delicious Indian Flatbread Recipe
Kuttu ki puri is a popular flatbread originating from North India, made with buckwheat flour and served as a snack or accompaniment to various curries. This recipe yields soft, crispy, and flavorful puris that will complement any meal.
Ingredients:
– 1 cup buckwheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or vegetable oil
– 1/2 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine buckwheat flour, salt, and baking powder.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water and knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into small portions and roll out each portion into a thin circle.
6. Cook the puris on a non-stick skillet or tava over medium heat for 1-2 minutes, until they puff up and turn golden brown.
7. Serve hot with your favorite curry or chutney.
Cooking Time: 20-25 minutes
Rajgira Paratha
A popular breakfast option from North India, Rajgira Paratha is a tasty and nutritious flatbread made with amaranth flour, perfect for those looking for gluten-free options. This recipe yields 4-6 parathas, ideal for sharing or storing in an airtight container.
Ingredients:
– 2 cups rajgira (amaranth) flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Ghee or oil for brushing
Instructions:
1. In a large mixing bowl, combine the rajgira flour, salt, and baking powder.
2. Gradually add in the lukewarm water and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes soft and pliable.
4. Divide the dough into 4-6 equal portions.
5. Roll out each portion into a thin circle, about 6-7 inches in diameter.
6. Brush the paratha with a little ghee or oil on both sides.
7. Cook the paratha on a non-stick skillet or griddle over medium heat for 1-2 minutes on each side, until it’s golden brown and puffed up.
Cooking Time: 10-12 minutes (depending on the number of parathas)
Samak Rice Khichdi
This Samak Rice Khichdi recipe is a popular North Indian dish that combines the simplicity of rice with the richness of fish. This comforting meal is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup long-grain rice
– 1/2 cup samak (fish) pieces (any white fish works well)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for another minute.
4. Add the rice and samak pieces, stirring well to combine with the onion mixture.
5. Add the water and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the fish is flaky.
Cooking Time: 20 minutes
Arbi Masala
Arbi Masala, a popular Indian dish from the Punjabi cuisine, is a flavorful and aromatic curry made with arbi (taro root), onions, garlic, ginger, and a blend of spices. This recipe is a simplified version of the traditional dish, easy to make and perfect for a quick weeknight dinner.
Ingredients:
– 2 large arbis, peeled and cut into small cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add onions and sauté until translucent.
3. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Sauté for 1 minute.
4. Add arbi cubes and water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the arbis are tender.
5. Season with salt to taste.
Cooking Time: 25 minutes
Sweet Potato Chaat
A flavorful twist on traditional chaat, this sweet potato version is a delightful combination of roasted sweet potatoes, crispy onions, and tangy tamarind.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup oil
– 1 small onion, thinly sliced
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons tamarind paste
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Heat oil in a pan over medium heat. Add sliced onions and cook until golden brown, stirring occasionally.
4. In a separate pan, dry roast cumin seeds for 1-2 minutes, or until fragrant.
5. Combine roasted sweet potatoes, cooked onions, coriander powder, salt, and tamarind paste in a bowl. Mix well.
6. Garnish with chopped cilantro and serve.
Cooking Time: 1 hour 15 minutes
Peanut Chutney
A flavorful condiment originating from Indian cuisine, peanut chutney is a perfect accompaniment to various dishes such as naan bread, rice, and snacks. This recipe offers a simple and aromatic take on the classic dish.
Ingredients:
– 1 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons lemon juice
– 1/4 cup water
Instructions:
1. Roast the peanuts in a pan over medium heat until fragrant and lightly browned.
2. In a blender or food processor, combine roasted peanuts, chopped onion, minced garlic, ginger paste, cumin powder, salt, and lemon juice.
3. Blend the mixture until smooth and creamy, adding water as needed to achieve desired consistency.
4. Taste and adjust seasoning if necessary.
Cooking Time: 10-15 minutes
Sabudana Vada
A popular Indian snack, Sabudana Vada is a crispy fried flatbread made with tapioca pearls and spices. Here’s a simple recipe to make this delicious treat at home.
Ingredients:
– 1 cup sabudana (tapioca pearls)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 cup lukewarm water
– Vegetable oil for frying
– Chopped green chilies, coriander leaves, and tamarind paste for garnish (optional)
Instructions:
1. Rinse the sabudana pearls in cold water, then soak them in lukewarm water for at least 4 hours or overnight.
2. Drain the sabudana and grind it into a coarse paste using a grinder or a mortar and pestle.
3. Mix the ground sabudana with salt and baking soda.
4. Gradually add lukewarm water to the mixture and knead until a smooth dough forms.
5. Divide the dough into 6-8 equal portions and shape each portion into a ball.
6. Flatten each ball into a thin circle using your fingers or a rolling pin.
7. Heat oil in a deep frying pan over medium heat. Fry the vadas until they are golden brown, about 3-4 minutes per side.
8. Drain the vadas on paper towels and serve hot with chutney of your choice.
Cooking Time: 15-20 minutes
Singhare Ka Halwa
Singhare Ka Halwa Recipe
A traditional Indian dessert made with wheat flour, ghee, and nuts, Singhare Ka Halwa is a sweet treat that’s perfect for special occasions or as a comforting snack.
Ingredients:
– 1 cup wheat flour (singhara)
– 1/4 cup ghee
– 1/2 cup milk
– 1 tablespoon sugar
– 1/4 teaspoon cardamom powder
– Chopped nuts (almonds, pistachios) for garnish
Instructions:
1. Heat the ghee in a pan over medium heat.
2. Add the wheat flour and roast until fragrant, stirring frequently (about 5 minutes).
3. Gradually add the milk, whisking continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until it thickens.
5. Stir in the sugar and cardamom powder.
6. Garnish with chopped nuts before serving.
Cooking Time: 15-20 minutes
Enjoy your delicious Singhare Ka Halwa!
Kuttu Pakora
A popular snack from North Indian cuisine, Kuttu Pakora is a crispy and flavorful fried fritter made with buckwheat flour and potato. This recipe is easy to make and perfect for a quick tea-time treat.
Ingredients:
– 1 cup kuttu (buckwheat flour)
– 2 medium-sized potatoes, boiled and mashed
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– Vegetable oil for frying
– Chopped cilantro for garnish (optional)
Instructions:
1. In a bowl, mix together kuttu flour, mashed potato, baking powder, and salt.
2. Gradually add water to the mixture to form a thick batter.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil.
5. Fry the pakoras until they are golden brown and crispy (about 3-4 minutes).
6. Remove from oil and drain on paper towels.
7. Serve warm with a sprinkle of chopped cilantro, if desired.
Cooking Time: Approximately 15-20 minutes
Rajgira Sheera
Rajgira Sheera, also known as Amaranth Pudding, is a popular Indian dessert that’s perfect for special occasions. This sweet dish is made with the nutritious grain amaranth and is often served at festivals and celebrations.
Ingredients:
– 1 cup amaranth grains (rajgira)
– 2 cups water
– 1/4 cup ghee or vegetable oil
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– Pinch of salt
– Chopped nuts and dried fruits for garnish (optional)
Instructions:
1. Rinse the amaranth grains and soak them in water for at least 8 hours or overnight.
2. Drain the water and blend the amaranth into a smooth paste using a blender or food processor.
3. Heat the ghee or oil in a large saucepan over medium heat. Add the sugar, cardamom powder, and salt. Stir until the sugar dissolves.
4. Add the blended amaranth mixture to the saucepan and stir well.
5. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sheera thickens and turns golden brown.
6. Garnish with chopped nuts and dried fruits, if desired. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Samak Rice Dosa
Samak Rice Dosa Recipe: A flavorful and crispy dosa made with rice, lentils, and a hint of spices!
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 cup split red gram lentils (masoor dal)
– 1/4 teaspoon salt
– 1/4 teaspoon asafoetida (optional)
– 1 tablespoon vegetable oil or ghee
– Water, as needed
Instructions:
1. In a large bowl, mix together the cooked rice and split red gram lentils until well combined.
2. Add salt and asafoetida (if using) to the mixture and stir well.
3. Gradually add water to the mixture, stirring continuously, until a thick batter forms.
4. Heat a non-stick skillet or dosa pan over medium heat.
5. Pour 1/4 cup of the batter onto the skillet and spread evenly to form a circle.
6. Drizzle 1/2 teaspoon of oil around the edges of the dosa.
7. Cook for 2-3 minutes, until the bottom is crispy and golden brown.
8. Flip and cook for an additional minute, until the other side is also crispy.
Cooking Time: Approximately 10-12 minutes to make 4-6 dosas.
Lauki Ka Raita
Lauki Ka Raita is a popular North Indian side dish made with yogurt, lauki (bottle gourd), and spices. This refreshing raita is perfect for hot summer days or as a cooling accompaniment to spicy meals.
Ingredients:
– 1 large bottle gourd (lauki), peeled and grated
– 1 cup plain yogurt
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the grated lauki and yogurt.
2. Add the cumin, coriander, and salt. Mix well to combine.
3. Stir in the lemon juice.
4. Chill the raita in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped cilantro, if desired.
Cooking Time: None (chilling time: 30 minutes)
Aloo Tikki with Mint Chutney
A classic North Indian street food, Aloo Tikki is a flavorful potato patty that pairs perfectly with a zesty mint chutney. This recipe combines the two for a delightful snack or appetizer.
Ingredients:
For the Aloo Tikki:
– 2 large potatoes, boiled and mashed
– 1/4 cup gram flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt, to taste
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh cilantro
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 2 tablespoons lemon juice
– Salt, to taste
Instructions:
1. Mix all Aloo Tikki ingredients and shape into patties.
2. Heat oil in a non-stick pan over medium heat and cook for 4-5 minutes on each side or until golden brown.
3. To make the Mint Chutney, blend all ingredients together with some water to achieve desired consistency.
4. Serve the Aloo Tikki hot with the fresh Mint Chutney.
Cooking Time: 20-25 minutes
Arbi Fry
A flavorful twist on traditional potato fries, this recipe uses arbi (colocasia) to create a crispy and delicious snack.
Ingredients:
– 2 large arbis, peeled and cut into fry shapes
– 1/2 cup vegetable oil
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon cumin powder
Instructions:
1. Heat the oil in a deep frying pan over medium-high heat.
2. In a bowl, mix together lemon juice, salt, black pepper, garlic powder, and cumin powder.
3. Add the arbi fries to the bowl and toss to coat with the marinade.
4. Fry the arbi fries in batches until golden brown, about 3-4 minutes per batch.
5. Remove from oil and place on a paper towel-lined plate to drain excess oil.
Cooking Time: 15-20 minutes
Sweet Potato Tikki
Transform traditional potato tikki into a sweet and savory delight with this unique recipe that uses sweet potatoes instead. The natural sweetness of the sweet potatoes pairs perfectly with spices, herbs, and a crispy exterior.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– Salt to taste
– Vegetable oil for frying
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a bowl, mix together mashed sweet potatoes, breadcrumbs, lemon juice, cumin, garam masala powder, and salt.
2. Divide the mixture into 4-6 portions, depending on desired size of tikki.
3. Shape each portion into a patty.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
5. Fry the patties for 3-4 minutes on each side, until golden brown and crispy.
6. Drain excess oil on paper towels and serve hot. Garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 10-12 minutes per batch (depending on size of tikki)
Peanut Ladoo
A classic Indian sweet treat, Peanut Ladoo is a delicious and easy-to-make dessert made with roasted peanuts, ghee, and sugar. Perfect for any occasion or as a healthy snack option.
Ingredients:
– 1 cup roasted peanuts
– 1/2 cup ghee (clarified butter)
– 1 cup granulated sugar
– 1 tablespoon cardamom powder (optional)
Instructions:
1. In a pan, heat the ghee over medium flame.
2. Add the roasted peanuts and sauté until they are fragrant and slightly darker.
3. Remove from heat and let cool.
4. Grind the peanut mixture into a coarse paste using a grinder or mortar-pestle.
5. Heat 1/2 cup of sugar in a pan over medium flame, stirring constantly, until it dissolves.
6. Add the peanut paste to the sugar syrup and stir well.
7. Cook for an additional 2-3 minutes, or until the mixture thickens slightly.
8. Remove from heat and let cool.
9. Shape into small balls (Ladoos) once cooled.
10. Serve immediately or store in an airtight container for up to 5 days.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a culinary journey with these 20 delicious Paryushan recipes! From traditional Sabudana Khichdi and Singhare Ki Kadhi, to innovative dishes like Sweet Potato Chaat and Peanut Chutney, this collection has something for every palate. Explore the world of Jains’ favorite fasting food with Kuttu Ki Puri, Rajgira Paratha, and Samak Rice Khichdi. Treat your taste buds to a variety of sabzis, vadas, halwas, and sheeras that will leave you wanting more. Discover the perfect blend of flavors and textures in these mouth-watering recipes.
