Healthy and Delicious Jain Mix Vegetable Recipes: A Paneer-Free Delight

Welcome to the world of Jain cuisine, where ingredients and preparations are aligned with spiritual principles. This cuisine features a wide range of flavorful and nutritious dishes made with a diverse selection of vegetables. Today, we will explore some delicious Jain mix vegetable recipes that do not include paneer, a popular cheese used in Indian cuisine. These recipes not only cater to Jain dietary preferences but also promise a delightful taste and health benefits.

Jain Vegetable Stir-Fry

Ingredients:

1 cup cauliflower florets 1 cup bell peppers (red, yellow, and green) chopped 1 cup green beans chopped 1 cup green peas 1 tablespoon oil (preferably mustard or sesame) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon coriander powder Salt to taste fresh coriander leaves for garnish

Instructions:

Heat oil in a pan and add cumin seeds. Once they splutter, add the cauliflower and sauté for a few minutes. Add the bell peppers, green beans, and peas. Stir-fry for about 5-7 minutes. Sprinkle turmeric, coriander powder, and salt. Mix well and cook for another 5 minutes until the vegetables are tender but still crisp. Garnish with fresh coriander leaves and serve hot.

Jain Vegetable Khichdi

Ingredients:

1 cup basmati rice 1/2 cup moong dal (split yellow lentils) 1 cup mixed vegetables (like beans, peas, bell peppers) chopped 1 tablespoon ghee or oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder Salt to taste Water 4 cups

Instructions:

Rinse the rice and moong dal together and soak them for 30 minutes. In a pressure cooker, heat ghee and add cumin seeds. Once they splutter, add the mixed vegetables and sauté for a few minutes. Add the soaked rice and dal, turmeric powder, salt, and water. Stir well. Close the lid and cook for 2-3 whistles. Let the pressure release naturally. Fluff the khichdi with a fork and serve hot with chutney or yogurt.

Jain Mixed Vegetable Curry

Ingredients:

1 cup zucchini (diced) 1 cup bell peppers (diced) 1 cup eggplant (diced) 1 cup green beans (chopped) 1 cup tomato puree 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon ginger paste (optional) 1 teaspoon garam masala Salt to taste fresh coriander for garnish

Instructions:

Heat oil in a pan and add cumin seeds. Once they splutter, add ginger paste and sauté for a minute. Add the tomato puree and cook until the oil separates. Add the diced vegetables, garam masala, and salt. Mix well and cook covered for about 10-15 minutes until the vegetables are cooked through. Garnish with fresh coriander and serve with roti or rice.

Jain Vegetable Pulao

Ingredients:

1 cup basmati rice 1 cup mixed vegetables (like peas, bell peppers, and beans) chopped 1 onion (thinly sliced) 1 tablespoon oil 1 teaspoon cumin seeds 1 bay leaf 2-3 cloves 1-2 green cardamoms 1/2 teaspoon turmeric powder Salt to taste Water 2 cups

Instructions:

Rinse the basmati rice and soak for 30 minutes. In a pan, heat oil and add cumin seeds, bay leaf, cloves, and cardamom. Sauté for a minute. Add sliced onions and sauté until golden brown. Add the mixed vegetables, turmeric, and salt. Cook for a few minutes. Drain the soaked rice and add it to the pan. Pour in water and bring to a boil. Cover and cook on low heat for about 15-20 minutes until the rice is cooked. Fluff and serve.

These recipes are not only simple but also cater to Jain dietary preferences while being delicious and nutritious! Enjoy your cooking and explore the rich flavors of Jain cuisine.

Keywords: Jain cuisine, vegetable recipes, paneer-free