1/2 cup chopped carrots (for Jain recipe, substitute with green peas or corn kernels)
1/2 cup chopped cauliflower
1/2 tsp salt or to taste
1 cup cooked rice, preferably long grain
2 tbsp chopped coriander for garnishing
Method:
Put a pan on high heat
Add 1 tbsp ghee and when the ghee is hot, add 1 tbsp cumin seeds
When the cumin seeds start crackling, add chopped French beans, add some salt, mix well
Reduce the heat to medium and cook the French beans covered for 2-3 minutes
Add chopped carrots, mix well and cook covered for 2 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add chopped cauliflower, some salt, mix well and cook covered for 2 minutes
When the vegetables are cooked to desired level of softness, add 1 cup cooked rice, gently mix well
Turn off the heat the let the pulao rest for 5-10 minutes
Garnish the pulao with chopped coriander and serve with any Indian curry!
1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
1 tbsp ghee
2 tsp cumin seeds
8-10 curry leaves
1-2 finely chopped green chilies, such as serrano chilies
1 tsp salt or to taste
1 tbsp sugar
1 can (400 ml) thick coconut milk
Method:
Put a pan on medium heat
Add ghee and when ghee melts, add 2 tsp cumin seeds
When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
Take valval from the heat and serve hot with Indian bread such as paratha or with rice
4 green cardamom pods or 1/4 teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, roughly chopped. Skip this to keep this recipe Jain
1 inch ginger, peeled and roughly chopped. Skip this to keep this recipe Jain
1 serrano chili, roughly chopped
3-4 garlic cloves, roughly chopped. Skip this to keep this recipe Jain
1 pound mustard greens, tough ends trimmed and greens roughly chopped, or mix of mustard greens, collard greens, fresh baby spinach (total 10 to 12 cups)
1 tbsp lime / lemon juice
1 tsp salt or to taste
1 (13-ounce) can coconut milk
1 (12-ounce) block extra-firm tofu or 1 (8-ounce) package paneer, cut into 1/2 inch cubes
1 1/2 tbsp coconut oil
2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp red chili powder, such as cayenne or Kashmiri
Method:
In a large, deep pan or Dutch oven over medium heat, warm the vegetable oil. Once it shimmers, add the coriander and cardamom and toast the spices until fragrant and starting to brown, about 2 minutes. Add the onion and cook until soft and translucent, 3 to 4 minutes, stirring occasionally. Stir in the ginger, serrano chili and garlic and cook until fragrant, 1 minute more. To keep your recipe Jain, skip adding onion, ginger and garlic.
Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens!
Remove the pan from the heat and stir in the salt and lime juice. Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky paste. Return the mixture to the same pan over low heat. Stir in the coconut milk, then gently stir in tofu. Cook for 5 to 7 minutes more, until the tofu is warmed through and has soaked up some of the sauce.
While the tofu cooks, in a small pan or butter warmer over medium-high heat, melt the coconut oil. Add the cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in the asafetida and red chili powder.
Pour the coconut oil mixture over the saag, and serve with rice or roti.
Soak all the paste ingredients for a couple of hours
Grind the paste ingredients to fine paste
Heat the coconut oil in a pan on medium heat
When the oil is hot, add mustard seeds
When mustard seeds start sputtering, add cumin seeds
When cumin seeds start crackling, add curry leaves
Add cauliflower florets, 1/2 tsp salt and sauté for a minute
Cover and cook cauliflower for 3-4 minutes, to desired softness while making sure that it does not stick to the bottom of the pan… nor it gets too soggy!
Add 1 tsp turmeric powder and mix well
Add the paste, mix well and roast the paste-covered cauliflower florets on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
Bring the curry to boil and then turn off the heat
Garnish the curry with chopped coriander and serve hot with pongal, poori or paratha!
1 cup split green mung beans (chhilkewali moong dal)
Method:
Put a pan on medium heat and roast millet till light pink / brown in color, about 2-3 minutes
Add rice and split green mung beans to the pan and roast for another 2-3 minutes
Once roasted, take out the grains and beans in a bowl and let them cool completely
Once completely cool, grind them in a mixer / grinder to relatively coarse powder / flour. If you keep it too coarse, it will take longer to cook bhaidku but may give better texture
½ cup chopped carrot (skip to keep the recipe Jain)
½ cup green peas
½ cup corn kernels
1 ½ tsp salt or to taste
1 medium size tomato – chopped
½ tsp turmeric powder
2 kokam (if buttermilk is not sour)
Some coriander leaves
Method:
In a mixing bowl, take 1 cup of bhaidku flour. Add 2 cups of buttermilk and 2 cups of water. Mix well and soak the mixture for 15-20 minutes.
Put a pan on medium heat. Add ghee and when it melts add cumin seeds, ajwain, sesame seeds, hing and sauté for 1 minutes making sure they do not burn
Add curry leaves, chopped green chili, ginger paste and sauté for a minute. Skip adding ginger to keep the recipe Jain.
Add chopped carrots (skip for Jain recipe), capsicum, green peas, and salt. Sauté it and cook vegetables till it becomes slightly soft. If necessary, cover to fully cook the vegetables
Add turmeric powder and mix well.
Add chopped tomato and sauté till it becomes soft.
Add the soaked bhaidku flour mixture, kokam and stir continuously till the mixture becomes slightly thickened and starts boiling.
Reduce the heat to low, cover and cook bhaidku for 15-20 minutes or till it is properly cooked.
Put 3 cups of water to boil… when it starts boiling reduce the heat to low
Add 1 tsp salt (or to taste), 1 tsp ajwain seeds, black pepper powder, ghee and mix well
Slowly add 1 cup bhaidku powder to the boiling water, constantly stirring making sure no lumps are formed
Mix well and cook bhaidku constantly stirring
Once it thickens, cover the pan and turn off the heat
Let it sit for at least 5 minutes and then enjoy hot / warm
If you are using Instant Pot,
take a pan that you can put inside the Instant Pot pan and add water, salt, ajwain seeds, black pepper powder, ghee and mix well. Slowly add 1 cup bhaidku powder to the water, constantly stirring making sure no lumps are formed
Add some water to the Instant Pot pan, put the pan with all the bhaidku ingredients in it, cover the Instant Pot and cook under pressure for 3-4 minutes.
Once cool, open the InstantPot and enjoy the bhaidku hot / warm.
Veggie Foodie 
You must be logged in to post a comment.