Instead, try a few Jain cuisine variants of popular dishes that do without onions, potatoes and even garlic. Bid a tasty goodbye to rising onion prices
Mumbai Ishtyle Pav Bhaji
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Ingredients
(Makes approx 1 1/2 cups )
35 to 40 whole dry Kashmiri red chillies, de-seeded and soaked in 1/3 cup warm water.
For the Bhaji
1 tbsp oil
2 tbsp butter
1 tbsp cumin seeds (jeera)
1/2 cup chopped capsicum
2 cups finely chopped tomatoes
2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
3/4 cup boiled cauliflower florets
1/3 cup hara vatana (dried green peas), soaked, boiled and mashed
3/4 cup boiled green peas
2 tbsp finely chopped coriander (dhania)
Salt to taste
For the Pav
8 tsp butter for cooking
1 tsp pav bhaji masala
Method
For the Bhaji
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 saute on a medium flame for a few seconds.
Add the capsicum and saute on a medium flame for a minute.
Add the tomatoes, chilli powder, pav bhaji masala, salt and 1/2 cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till 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.
For the pav
Slit 2 pavs vertically and keep aside.
Heat a large tava, add 2 tsp of butter and 1/4 tsp of pav bhaji masala, mix well and slit open the pavs and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides. (Add more butter if required).
Recipe courtesy: www.tarladalal.com
Chef Tarla Dalal is known for revolutionising vegetarian cuisine.
Pav Bhaji and Taipei Paneer Chilly are two Jain recipes created by her.
Go Chinese Taipei Paneer Chilly
Ingredients
3/4 cup paneer (cottage cheese), cut into 12 mm (1/2-inch) thick strips
Oil for deep-frying
For The Batter
1/4 cup cornflour
1/4 cup plain flour (maida)
1 tsp soy sauce
Pinch of baking powder
Salt to taste
Other Ingredients
1 tsp grated ginger (adrak)
2 tsp garlic (lehsun), chopped
2 tsp chopped celery
1/4 cup chopped spring onions
2 to 3 green chillies, cut into 25 mm(1-inch) pieces
1/4 cup capsicum, sliced
1 tsp soy sauce
1 tsp sugar
1 tbsp cornflour mixed with
3 tablespoons water
1 tsp oil
Salt to taste
For The Garnish
1/2 cup spring onion greens, chopped
Method
Combine all the ingredients (for the batter) in a bowl and make a smooth batter by adding approximately 1/4 cup of water.
Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
Drain on absorbent paper and keep aside.
How to proceed
Heat the oil and add the ginger, garlic, celery, spring onion whites and green chillies, and saute over a high flame for 1 to 2 minutes.
Add the capsicum and saute for a few more seconds.
Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.
Toss in the fried paneer and mix well. Serve immediately, garnished with the spring onion greens.
Recipe courtesy: www.tarladalal.com
Continental Whiff Mushroom Cappuccino
Ingredients
15 fresh button mushrooms
1 tbsp butter
1 small bay leaf
1 stick celery
4-6 cloves garlic (chopped)
4 cups vegetable stock
Salt to taste
1/4 tsp white pepper powder
3/4 cup cream
Milk foam to finish
Method
Melt the butter in a heavy-bottomed pan. Add the bay leaf, celery and garlic and saute for two to three minutes. Add the mushrooms and saute for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf and discard. Make a puree of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring it to a boil. Add salt and white pepper powder. Lower the heat and simmer for two to three minutes. Stir in the cream and remove from heat. Pour soup into individual cups and keep warm. Put some milk froth with a ladle on the hot mushroom soup giving it a cappuccino effect.
Recipe courtesy: Chef Shrutika Koli from Weli Deli, Taj Wellington Mews
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