Semolina Vegetable Porridge without Onions (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Jain Cuisine
Semolina Vegetable Porridge without Onions (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp., Oil mixed with Ghee at this stage is optional

Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color








Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps

Tips:
Some of the more traditional Jain families even avoid the use of Carrot, Potato or for that matter any other Root Vegetable in their Cooking, so please make sure you are well informed on the ingredients that can be added before any attempt making any Jain Recipe, after all its always better to be informed about the Cultural & Religious aspects beforehand than be sorry afterwards!

Optionally can add Roma Tomatoes- 1 Medium, Finely Chopped, French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped, Potato- 1 Small, Finely Chopped etc.


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Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



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Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Jain Cuisine
Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)
Serves 2

Black Chick Peas are called Kala Chana in Hindi & Nalla Senagalu in Telugu


Ingredients:

Black Chick Peas (Kala Chana)-
Cabbage-


For Gravy:
Extra Light Olive Oil/Olive Pomace Oil- 
mix of Bay Leaf, Cinnamon, Cloves, Cardamom
Bottle Gourd (Doodhi/Lauki)- finely Grated

Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Salt- To Taste

Cashew Nut & Melon Seeds Paste-
Fresh Roma Tomatoes- 4 Medium
Fresh Tomato Puree-
Water

Fresh Coriander Leaves- a few Sprigs

Method:

Tips:
One of the Tasty experiments I tried without Onion-Garlic in the Gravy for the Festival Days when we get bored of eating the Same Tamarind Pulihora or Lemon Rice with Vadas etc.!!




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Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi) (Jain/No Onion Garlic)

North Indian Vegetarian Main Course Special

Jain/Uttar Pradesh Cuisine

Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi)
(No Onion Garlic)

Serves 3-4

Ingredients:

Potatoes- 4 Medium, Peeled and Cut in Cubes

Wadi (Urad or Moong Dal ki Mangodi)- ½ Cup, Fried in Oil & Crushed

Tomato-2 Medium, Roughly Chopped

Green Chili- 1, Finely Chopped

Extra Light Olive Oil/Oil Pomace Oil- 1 Tsp.

Cumin Seeds- ½ Tsp.

Coriander Powder- 1- ½ Tsp.

Turmeric (Haldi)- ½ Tsp.

Dry Ginger Powder (Sonth)- a Pinch

Salt- To Taste

Garam Masala- ½ Tsp.
Fresh Coriander Leaves- ½ Cup, Finely Chopped

Method:

Make a fine Paste with Ginger-Green Chilies-Tomatoes & Keep Aside

In a Pressure Pan, Heat Oil, Add Cumin Seeds & let the Seeds Splutter

Add Ginger-Green Chilies-Tomatoes Paste & Sauté for about 2 Minutes or till Oil Surfaces (can sprinkle Water if needed)

Add all the Dry Masalas (Coriander Powder, Haldi, Ginger Powder) & Stir for about a Minute or so

Add the Potatoes in this Gravy & Combine Well

Add Water, Cover & Pressure Cook till Potatoes are done
Sprinkle Garam Masala when done

Garnish with Coriander Leaves & Serve Hot in a Thali with Phulka, Kaddu ki Sabzi & Boondi ka Raita!

Tips:

Again another addition from my Husband’s Hostel days & the UP connection we both share!

Something that can be made in a jiffy for Tiffin/Lunch Box without requiring a lot of vegetables

Can be served with Kachori, also can be made without the Wadi for Kachori

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Cottage Cheese (Paneer) Simmered in Tomato Gravy (No Onion- Garlic/Saatvik)

North Indian Vegetarian Main Course Special

Cottage Cheese (Paneer) Simmered in Tomato Based Gravy (No Onion- Garlic/Saatvik)

Serves 2

Ingredients:

Coriander Seeds (Sabut Dhaniya)- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Fennel Seeds (Saunf)- ½ Tsp.
Tomatoes- 2 No’s, Ripe Pureed
Turmeric Powder (Haldi)- ¼  Tsp.
Red Chilli Powder- ½ Tsp.

Cottage Cheese (Paneer)- 200 Grams (Usually 1 Packet), Cut into 1 Inch Cubes

Salt- To Taste

Fresh Coriander Leaves- 1- ½ Tbsp.

Method:

Roughly crush Coriander Seeds in a Mortar Pestle/Grinder

Heat Oil & Add Coriander-Fennel Seeds & Saute

Add the Fresh Tomato Puree, Haldi, Red Chilli Powder, Mix Well

Stir till Oil Surfaces out of the Gravy

Add ½ Cup of Hot Water, Salt & Let the Gravy Simmer

Add the Paneer Gradually in the Gravy

Cover & Cook on Low Flame for about 8-10 Minutes

Serve Hot with Phulka, Fresh Green Chillies & Set Curd for a Dhaba Experience! 

Tips:

Can Add 1-½ Tsp. of Chopped Spring/Green Onions for Garnishing 

For all the Health Conscious People, in case the Paneer is used fresh without slightly frying, make sure to keep a check on it so that it Stays Firm & doesn’t crumble

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Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

North Indian Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

Ginger- 1 Inch 
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Extra Ingredients (all remain the same like my other Lobia recipe except that this one is Without Onions):

Whole Red Chillies- 3 No’s

Big Black Cardamon Powder- 1/2 Tsp.

Black Pepper Powder- ½ Tsp.

Lemon Juice- 1 Tsp.

Method:

Take a mix of 2 Cinnamon sticks, 2 Cloves, 2 Big Black Cardamom and 2 Chopped Green Chillies tied in a Muslin Cloth as a Spice Bag (Potli)

Put this Spice Bag in the Lobia while it boils, remove and keep the Spice Bag aside after Lobia is cooked

Heat Oil in a Pressure Pan/Non Stick Pan on Medium flame

Add Whole Red Chillies, Cumin Seeds and sauté till they crackle

Add Ginger Paste and Sauté till Golden Brown

Add Masalas diluted in water (Turmeric, Red Chilli Powder, Coriander Powder, Salt) and Sauté

Add Tomatoes and Stir Fry (Bhunno) till Oil surfaces in the Gravy

Add Boiled Lobia, bring to boil and Cover to cook on Low Flame

Sprinkle Big Black Cardamon Powder and Black Pepper Powder

Garnish with Fresh Coriander Leaves

Tips:

Cumin Powder can be used instead of Cumin Seeds

The Whole Spices (Bay Leaf, Cinnamon, Cloves) are optional and can be replaced with just Fresh Garam Masala Powder just before taking the Lobia off the flame 

In this Recipe make a paste of Ginger and Tomatoes separately

Tomato Puree can be used to enhance the Rich Red Colour of the gravy and also in case Roma Tomatoes aren’t available

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