The Jain community is currently celebrating Paryushan Parv 2024 - a key festival dedicated to self-reflection, spiritual cleansing and forgiveness. While the Shvetambar Jain community observed the festival from August 31 to September 7, Paryushan Parv for the Digambar Jain community commenced on September 8 and will go on till September 17, coinciding with Ganeshotsav 2024.
One of the most prominent rituals of the 10-day-long festival is observing fasting and following dietary restrictions. While some Jains observe a complete fast, only surviving on water on these days, others are not that strict with their dietary practices. Some foods like onion, garlic, potato and other root vegetables are generally avoided. Those who don't follow strict fasting can experiment with basic ingredients and create innovative Jain dishes to celebrate the festival. Here are some recipes by Mumbai chefs to help you get started.
Jain Caesar Salad
A different take on the classic Caesar Salad, this recipe by chef Vinayak, Corporate Chef, Butterfly High, blends taste with healthy flavours. It's a light yet filling dish that one can prepare easily at home.
Ingredients
- Iceberg lettuce
- Romaine lettuce
- Paneer
- Olive oil
Ingredients for dressing
- Mayonnaise
- Salt
- Crushed black pepper
- Parmesan cheese
- Olive oil
Method
For dressing
In a bowl, add mayo, salt, crushed black pepper, parmesan cheese and olive oil and combine it till it's mixed well.
For paneer toss
In a pan, add olive oil, salt, pepper and paneer and toss it well.
For plating
Take Iceberg lettuce and Romaine lettuce in a bowl. Add the prepared dressing, mix it well and transfer it into a serving bowl. Then place cubed paneer and croutons on top and lavas for garnish.
Cottage Cheese Popcorn
With the crunch of popcorn outside and the softness and creamy texture of cottage cheese inside, this recipe by chef Prakash Joshi, Epitome, Lower Parel, is sure to be a delight for your taste buds.
Ingredients
- Cottage cheese - 250 gm
- Thyme - 30 gm
- Dijon mustard - 50 gm
- Kashmiri chilli paste- 50 gm
- Corn flour - 100 gm
- Salt - 2 Teaspoons
- Black pepper - 5 gm
- Bread crumb - 150 gm
- Oil to deep fry
Method
- Cut cottage cheese into pieces.
- Add the Kashmiri chilli paste, black pepper, salt, thyme and dijon mustard to a large bowl.
- Combine all of the ingredients.
- To ensure that every piece is evenly coated with the spice mixture, add the cottage cheese cubes and stir thoroughly. Give it fifteen minutes.
- In a deep bowl, combine bread crumbs, salt, pepper, and mixed thyme.
- Combine water and corn flour to make a thin batter.
- Now take a piece of cottage cheese and dip it into the batter, and then into the crumb mixture to repeat the procedure.
- Prepare each cottage cheese in the same manner.
- The prepared cottage cheese cubes should be fried in batches over medium to high heat in oil that has been heated until they turn golden brown.
- It will have a soft interior and an extremely crunchy outside. Cook each component in the same manner.
Smoked Soya Lentil Kibbeh
Experiment with the basic black lentil to create an innovative dish with this recipe by chef Akshay Kale, Corporate Chef (R&D), ilili, Dadar.
Ingredients
- Black lentil - 80 gm
- Soya chunks - 100 gm
- Coriander leaves - 10 gm
- Flat leaf parsley - 7 gm
- Mint leaves - 5 gm
- Table salt - 4 gm
- Jeera powder - 3 gm
- Cinnamon powder - 3 gm
- Panko bread crumb - 25 gm
- Bhavnagri red chili - 10 gm
- Bhavnagri green chilli - 10 gm
- Coriander powder - 3 gm
- Green chili - 10 gm
- Madras curry powder - 3 gm
Method
- Soak black lentils and soya granules in water for 30 mins.
- In a food processor, combine soya granules and boiled lentils. Gradually, add olive oil and process until the mixture forms a dough.
- Remove the mixture from the food processor and place it in the bowl.
- Stir in all the spices and combine everything well.
- To assemble the kibbeh, shape the dough into small balls followed by flattening each ball into a disk-like shape.
- Cook/fry the kibbeh for 3 to 4 minutes in the fryer until golden brown.
- Garnish with shredded iceberg and parsley
Spinach and Goat Cheese Rolls
This recipe by Sujit Mehta, co-owner, Millo, combines the richness of spinach with a cheesy burst of flavours.
Ingredients
- Spinach - 1800 gm (blanched)
- Paneer - 300 gm
- Salt - 30 gm
- Black pepper - 5 gm
- Amul cheese - 50 gm
- Goat cheese - 50 gm
Method
- Blanch spinach in hot water and drop it into ice-cold water to keep the colour intact.
- Crumble the paneer and add salt, pepper and both cheeses.
- Fold the mixture and make finger-shaped rolls.
- Dip into a slurry and coat it with seasoned bread crumbs.
- Fry it until it turns brown.
Jackfruit Tostada
High in nutrients, Jackfruit can be used to create many innovative dishes. In this recipe by chef Akanksha Saigal from Tattva, Andheri, the fruit is complemented with the crunch of tortillas and flavours of tomato salsa and sour cream.
Ingredients
Jackfruit Filling
- 2 cups diced jackfruit
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt
Tomato Salsa
- 1 cup diced tomatoes
- 1 tbsp lemon juice
- 1 tbsp chopped cilantro
- 1/2 tsp cumin powder
- Salt
Sour Cream
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- Pinch of salt
Tostadas
- 8 corn tortillas
- Olive oil spray
Toppings
- Shredded lettuce
- Sliced black olives
- Diced avocado
- Lime wedges
Method
- Cook Jackfruit: Sautee cumin seeds in olive oil. Add jackfruit and spices; cook until tender. Garnish with cilantro.
- Make Salsa: Combine tomatoes, lemon juice, cilantro, cumin powder, and salt.
- Prepare Sour Cream: Mix yogurt with lemon juice and salt.
- Crisp Tostadas: Bake tortillas at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Assemble: Layer lettuce on tostadas, and top with jackfruit, salsa, sour cream, olives, avocado, and lime juice.
Also Read: Onam 2024: How Mumbai's Malayalis celebrate the Onasadhya in different ways
