JAIN RECIPES
Jains the followers of the ancient Indian religion of Jainism are strictly vegetarians. Jainisim is governed with the idea of non-violence or ahimsa. This ideal has had a tremendous influence on India's cuisine, particularly the Jain cusine.
A typical Jain diet consists of grains like wheat, rice, lentils or pulses and beans, oil-seeds are recommended as they fall under the category of non-injurious food. They are yielded only when their plants get dried of their own after their age ends. Fruits and vegetables that become ripe on the plants or branches of trees or those that fall on their own after becoming ripe, are used for food.
Jains are strict vegetarians and many also avoid root vegetables as it is violent to plants. They also avoid any type of liquor and wine in their food. Other aspects of their food philosophy is that they regularly offer food to poor people, fast on certain days, do not waste any food, drink filtered water and eat after sunrise and before sunset.
BANANA MILK MIX 
Ingredients
Medium size banana
2
Cold milk
200 ml
Sugar
4 tbsp
Cardamom powder to taste
Method
- Take cold milk into a pot
- Put sugar and cardamom into it
- Mix them well
- Remove the covers of the bananas
- Cut the bananas in small pieces or smash them
- Put the banana pieces into the cold milk-sugar mixture
- Stir and mix well
- Banana Milk Mix is ready to serve. Serve it as a sweet dish with main course.
LIMBOO SARBAT
Ingredients
Filtered cold water
200 ml
Medium size lemon
1
Sugar
2 tbsp
Cardamom powder for taste
Method
- Take cold water in a pot or glass
- Cut the lemon in two pieces and extract the juice in the water
- Put sugar, salt and cardamom powder into it
- Stir it with a spoon until the sugar and salt get dissolved
- Take another glass and pour the lemonade into it from some height
- Again pour it into the empty glass from some height
- Repeat this process 4-5 times. It will mix all the ingredients in the lemonade
- Now the Lemonade is ready to drink
BANANA BURGER
Ingredients
Cooking banana
500 gms
Peas
150 gms
Bread buns
6
Cucumbers
3
Tomatoes
3
Green chilly paste
1 tbsp
Red chilly powder
1 tbsp
Corainder chutney
1 cup
Lemon juice
1/2 tbsp
Sugar
2 tbsp
Salt
Tomato sauce
Method
- Boil banana and peas in the pressure cooker.
- Peel and mash banana and peas. Mix -green chilly paste, red chilly powder, lemon juice, sugar and salt.
- Divide the mixture into equal parts. Make cutlets (flat patties) and deep fry in the warm oil.
- Chop tomatoes and cucumber into fine slices.
- Place the slices of cucumber and tomatoes along with the pea-banana cutlet between the bun slices and bake for 5 minutes in oven.
- Serve warm with tomato sauce or coriander chutney.
RIPE BANANA HALWA
Ingredients
Ripe bananas
12
Ricota cheese
200 gms
Sugar
200 gms
Cardamom's powder
5-6
Ghee
4 tbsp
Almonds
5
Pistachios
3
Method
- Peel out the skin of ripe bananas. Mash them to a paste.
- In a frying pan take mashed bananas and mix with grated ricota cheese and sugar. Mix well. Cook on a low heat until brown. Add ghee and stir for 5 minutes on the low heat. Mix cardamom powder.
- Grease a plate. Spread the banana halwa. Sprinkle granules of almond and pistachio over it for decoration. Cool and cut into pieces.
BANANA CHOPS
Ingredients
Bananas
500 gms
Peas
100 gms
Parched rice
100 gms
Urad dal
1 cup
Corainder leaves
1 cup
Lemon juice
1/2 tbsp
Garam masala
2 tbsp
Green chilly paste
3 tbsp
Sugar, salt
1 tbsp
Red chilly powder
2 tbsp
Oil for frying
Raisins
20-25
Method
- Boil peas and bananas in a pressure cooker. Peel and mash bananas. Mix peas.
- Soak parched rice for 1/2 hour. Mix them all. Add chilly paste, lemon juice, sugar, garam masala, salt, raisins and coriander leaves. Mix them well and divide the mixture into equal balls.
- Soak urad dal for 3-4 hours in water. Grind to make the batter. Dip banana balls in the batter and fry in the oil. Serve with chutney and sauce.