Paryushan, a period of spiritual cleansing and self-reflection for Jains, is also an opportunity to nourish our bodies with delicious and wholesome food. The traditional recipes from this festival are not only flavorful but also easy to make, using ingredients that are readily available during this time of year. In this article, we will explore 20 mouth-watering Paryushan recipes that you can try at home. From comforting Sabudana Khichdi with Peanuts to sweet and spicy Rajgira Paratha with Mint Chutney, these dishes are sure to delight your taste buds. Whether you’re a Jain or just looking for some inspiration for a healthy and flavorful meal, we have got you covered.
Sabudana Khichdi with Peanuts
A popular Indian snack, Sabudana Khichdi is made with sago (tapioca pearls) and peanuts. This easy-to-make recipe adds crunch and flavor to the traditional dish.
Ingredients:
– 1 cup sabudana (tapioca pearls)
– 1/2 cup peanuts
– 1 small onion, finely chopped
– 1 small potato, peeled and diced
– 1 green chili, finely chopped
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Rinse the sabudana and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the sabudana according to package instructions.
3. Heat ghee or oil in a pan over medium heat. Add peanuts and fry until golden brown, stirring frequently.
4. Add chopped onion, potato, and green chili to the pan. Cook until the vegetables are tender.
5. Mix cooked sabudana with the peanut mixture. Season with salt to taste.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Aloo Jeera with Fresh Coriander
This aromatic and flavorful potato dish is a staple in many Indian households. With the addition of fresh coriander, it takes on a bright and zesty twist.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin (jeera)
– 1/2 teaspoon salt
– 1/4 teaspoon turmeric powder
– 2 tablespoons vegetable oil
– Fresh coriander leaves, chopped (about 1 tablespoon)
– Water, as needed
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and sauté until they are translucent.
4. Add potatoes, salt, and turmeric powder. Mix well.
5. Cook for 10-12 minutes or until potatoes are cooked through, adding water as needed to prevent burning.
6. Garnish with chopped fresh coriander leaves.
7. Serve hot.
Cooking Time: Approximately 15-18 minutes
Kuttu Ki Puri with Coconut Chutney
Kuttu ki puri is a popular street food from North India, made with fermented buckwheat flour and served with a tangy coconut chutney. This recipe combines the two to create a flavorful and aromatic snack.
Ingredients:
For the Kuttu Ki Puri:
– 2 cups buckwheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Ghee or oil for frying
For the Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix together flour, salt, and baking soda.
2. Gradually add lukewarm water to form a dough.
3. Knead for 5 minutes and let it rest for 30 minutes.
4. Divide the dough into small balls and flatten them slightly.
5. Fry the puris in hot oil until golden brown.
6. For the chutney, blend all ingredients together until smooth.
7. Serve the kuttu ki puri with coconut chutney.
Cooking Time: 20-25 minutes
Singhare Ka Halwa with Almonds
This traditional Indian recipe is a staple during the winter months, when the cold weather makes it perfect to warm up with a comforting bowl of Singhare Ka Halwa. This creamy pudding made from water chestnuts, almonds, and ghee is a delight to the taste buds.
Ingredients:
– 1 cup singhara (water chestnut) flour
– 1 cup milk
– 1/2 cup ghee
– 1/4 cup sliced almonds
– 1 tablespoon sugar
– Cardamom powder, for garnish
Instructions:
1. Heat the ghee in a deep pan over medium heat.
2. Add the singhara flour and roast for 5 minutes, stirring constantly.
3. Gradually add the milk, whisking continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the halwa thickens.
5. Stir in the sliced almonds and sugar.
6. Remove from heat and let cool slightly.
7. Serve warm, garnished with cardamom powder.
Cooking Time: 15-18 minutes
Samak Rice Pulao with Cashews
This Samak Rice Pulao recipe combines the aromatic flavors of basmati rice, tender fish, and crunchy cashews for a satisfying meal. This Indian-inspired dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 onion, diced
– 1 teaspoon grated ginger
– 1 pound fish fillets (such as salmon or tilapia), cut into small pieces
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 cup cashews, chopped
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add cumin seeds and sauté until fragrant.
3. Add onion, ginger, and fish; cook until the fish is cooked through.
4. Add rice, water, lemon juice, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes or until rice is cooked.
5. Stir in chopped cashews and garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Lauki Ki Sabzi with Cumin Seeds
Lauki Ki Sabzi is a popular Indian dish made with bottle gourds, onions, and aromatic spices. This recipe adds a nutty flavor with cumin seeds for an added depth of taste.
Ingredients:
• 1 medium-sized lauki (bottle gourd), peeled and grated
• 2 medium-sized onions, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves, for garnish
Instructions:
1. Heat oil or ghee in a pan over medium heat.
2. Add cumin seeds and let them sizzle until fragrant (about 10 seconds).
3. Add chopped onions and sauté until translucent.
4. Add grated lauki, turmeric powder, and salt. Mix well.
5. Cook for 15-20 minutes or until the lauki is tender.
6. Garnish with fresh coriander leaves and serve.
Cooking Time: 25 minutes
Rajgira Paratha with Mint Chutney
This recipe combines the nutty flavor of amaranth (rajgira) flour with the cooling effect of fresh mint, creating a unique and delicious flatbread perfect for any meal.
Ingredients:
For the Rajgira Paratha:
– 1 cup rajgira flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup water
Instructions:
1. Combine rajgira and whole wheat flours in a bowl. Add salt, baking powder, and ghee or oil. Gradually add water to form a dough.
2. Divide the dough into 6-8 portions. Roll each portion into a thin circle.
3. Heat a non-stick pan over medium heat. Cook parathas for 30 seconds on each side, until golden brown.
4. To make the chutney, blend all ingredients in a blender or food processor until smooth.
5. Serve the Rajgira Paratha with a dollop of Mint Chutney and enjoy!
Cooking Time: 15-20 minutes
Sweet Potato Tikki with Tamarind Sauce
Transform the humble sweet potato into a crispy and flavorful snack, paired with a tangy tamarind sauce. This Sweet Potato Tikki recipe is a perfect blend of textures and tastes that will leave you wanting more!
Ingredients:
For the Sweet Potato Tikki:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh cilantro (optional)
For the Tamarind Sauce:
– 1/2 cup tamarind paste
– 1/4 cup water
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a bowl, mix together mashed sweet potatoes, flour, salt, baking powder, and lemon juice. Shape into patties.
3. Fry the patties for 3-4 minutes on each side or until golden brown. Drain excess oil.
4. To make the Tamarind Sauce, combine tamarind paste, water, sugar, and salt in a bowl. Stir until smooth.
5. Serve Sweet Potato Tikki with Tamarind Sauce, garnished with cilantro if desired.
Cooking Time: 20-25 minutes (including frying time)
Arbi Masala with Fresh Curry Leaves
This recipe is a twist on the classic Arbi Masala, substituting curry leaves for traditional spices to add a bright, citrusy flavor. The result is a deliciously aromatic and slightly sweet potato dish that’s perfect for any meal.
Ingredients:
– 2 large arbi (potatoes), peeled and cut into cubes
– 1/4 cup vegetable oil
– 3-4 fresh curry leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 1 tablespoon ghee or oil (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add curry leaves and sauté until they start to wilt.
3. Add onion and garlic; cook until the onion is translucent.
4. Add arbi cubes, cumin, and salt. Stir well.
5. Cook for 15-20 minutes or until the potatoes are tender, stirring occasionally.
6. Serve hot with a drizzle of ghee or oil, if desired.
Cooking Time: 20 minutes
Pumpkin Soup with Coconut Milk
Warm up with this comforting and flavorful soup, perfect for the fall season. The addition of coconut milk gives it a rich and creamy texture.
Ingredients:
– 1 small pumpkin (about 2 lbs), cooked and pureed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup coconut milk
– 2 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, cinnamon, and nutmeg. Cook for 1 minute.
3. Stir in pumpkin puree, coconut milk, and broth. Bring to a simmer.
4. Reduce heat and let soup simmer for 15-20 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Farali Batata Vada with Green Chutney
This recipe combines the traditional Indian snack batata vada with a vegan twist, using farali flour instead of regular wheat flour. The result is a crispy and flavorful snack that’s perfect for any occasion.
Ingredients:
– 2 large potatoes
– 1 cup farali flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup water
– Vegetable oil for frying
– Green chutney (see below for recipe)
Instructions:
1. Boil the potatoes until they’re soft, then peel and mash.
2. Mix the farali flour, salt, and baking powder in a bowl.
3. Add the mashed potatoes to the flour mixture and mix well.
4. Gradually add water to form a dough.
5. Divide the dough into small portions and shape into patties.
6. Fry the patties in hot oil until they’re golden brown.
7. Serve with green chutney (recipe below).
Green Chutney Recipe:
– 1 cup coriander leaves
– 1/2 cup mint leaves
– 1 small onion, finely chopped
– 1/4 teaspoon cumin seeds
– 1 tablespoon lemon juice
– Salt to taste
Combine all the ingredients in a blender and blend until smooth. Serve with the Farali Batata Vada.
Cooking Time: 20-25 minutes
Raw Banana Curry with Mustard Seeds
This creamy and tangy curry is a popular vegetarian dish from Southern India, made by blending raw bananas with mustard seeds, spices, and coconut milk. A perfect accompaniment to steaming hot rice or roti.
Ingredients:
– 3-4 raw bananas
– 1/2 teaspoon mustard seeds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt, to taste
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Peel the bananas and cut them into small pieces.
2. Heat oil in a pan over medium heat. Add mustard seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, and grated ginger. Saute until the onion is translucent.
4. Add cumin, curry powder, and salt. Cook for 1 minute.
5. Add the banana pieces and coconut milk. Stir well to combine.
6. Reduce heat to low and simmer for 10-12 minutes or until the bananas are tender.
7. Garnish with cilantro leaves and serve over rice or roti.
Cooking Time: 15-18 minutes
Peanut Chutney with Grated Coconut
This Peanut Chutney with Grated Coconut recipe is a flavorful and nutritious condiment that’s perfect for snacking, dipping, or using as a sauce. The addition of grated coconut adds a delightful texture and aroma to this popular Indian-inspired chutney.
Ingredients:
– 1 cup peanuts
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/4 teaspoon cayenne pepper (optional)
– 2 tablespoons lemon juice
Instructions:
1. Roast the peanuts in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.
2. In a blender or food processor, combine the roasted peanuts, grated coconut, onion, garlic, oil, cumin, salt, and cayenne pepper (if using). Blend until smooth.
3. Heat the mixture over low heat for 5-7 minutes, stirring frequently, until it reaches your desired consistency.
4. Remove from heat and stir in lemon juice. Let cool before serving.
Cooking Time: 12-15 minutes
Samak Rice Dosa with Coconut Chutney
This recipe combines the crispy goodness of rice dosas with the creamy flavor of coconut chutney, making it a perfect snack or meal for any time of the day.
Ingredients:
For Samak Rice Dosa:
– 1 cup cooked rice
– 1/2 cup maida (all-purpose flour)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Ghee or oil for frying
For Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2 green chilies, finely chopped
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 cup water
Instructions:
1. Mix cooked rice with maida, salt, and baking soda.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick pan with ghee or oil. Pour a ladle of batter and cook until crispy and golden brown.
4. For coconut chutney, blend all ingredients together in a mixer until smooth.
5. Serve Samak Rice Dosa hot with Coconut Chutney.
Cooking Time: 20-25 minutes
Pineapple Kesari with Cardamom Powder
This recipe combines the sweetness of pineapple with the warmth of cardamom powder, creating a unique and delicious dessert. Perfect for special occasions or as a sweet treat anytime.
Ingredients:
– 1 cup pineapple juice
– 1/2 cup sugar
– 1/4 teaspoon cardamom powder
– 1/2 cup water
– 2 tablespoons ghee (clarified butter)
– 1 tablespoon cornstarch
– 1/2 cup chopped fresh pineapple
Instructions:
1. Combine pineapple juice, sugar, and cardamom powder in a saucepan. Heat over medium heat, stirring until sugar dissolves.
2. Add water and bring to a boil. Reduce heat and simmer for 5 minutes.
3. In a small bowl, mix ghee and cornstarch. Add to the saucepan and stir to combine.
4. Cook for an additional 2-3 minutes or until the mixture thickens slightly.
5. Stir in chopped fresh pineapple. Cook for 1 minute.
6. Remove from heat and let cool.
Cooking Time: 15-20 minutes
Kaddu Ki Sabzi with Roasted Peanuts
This classic Indian dish is a flavorful and nutritious vegetarian delight, featuring roasted peanuts as the perfect complement to tender and slightly sweet pumpkin. With minimal ingredients and easy steps, this recipe is a great addition to your repertoire.
Ingredients:
– 1 small pumpkin (kaddu), peeled and cubed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 1/4 cup roasted peanuts
– 2 tablespoons vegetable oil
– 2 green chilies, slit
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Toss the pumpkin cubes with 1 tablespoon of oil and roast for 30 minutes, or until slightly caramelized.
3. In a pan, heat the remaining oil over medium heat. Add onions, garlic, cumin, coriander, and salt. Cook until onions are translucent.
4. Add roasted peanuts and green chilies to the pan. Stir well.
5. Add the roasted pumpkin cubes to the pan and stir gently to combine.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot with naan, rice, or as a side dish.
Cooking Time: Approximately 45 minutes
Rajgira Sheera with Saffron Strands
This traditional Indian dessert is a perfect blend of sweet and savory flavors, with the added luxury of saffron strands. Rajgira sheera is a popular dish in North India, especially during special occasions.
Ingredients:
– 1 cup ragi (rajgira) flour
– 2 tablespoons ghee or oil
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 tablespoons saffron strands, soaked in 1 tablespoon hot water
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. In a deep pan, heat the ghee or oil over medium heat.
2. Add the ragi flour and roast until it turns light brown, stirring constantly.
3. Add sugar, salt, and milk. Mix well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes or until the sheera thickens.
5. Stir in the soaked saffron strands with their liquid.
6. Serve warm or at room temperature, garnished with chopped nuts or dried fruits if desired.
Cooking Time: 15-20 minutes
Farali Pattice with Tamarind Dip
This recipe combines the flavors of farali patties (wheat and potato cakes) with a tangy tamarind dip, perfect for a quick snack or light meal. The farali pattice is a great option for those looking for a vegan and gluten-free treat.
Ingredients:
For Farali Pattice:
– 2 large potatoes, boiled and mashed
– 1 cup wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon lemon juice
– Vegetable oil for frying
For Tamarind Dip:
– 1/2 cup tamarind paste
– 1/4 cup water
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix together mashed potatoes, wheat flour, salt, baking powder, and lemon juice.
2. Divide the mixture into 6-8 portions and shape each portion into a patty.
3. Heat oil in a non-stick pan over medium heat and fry the patties until golden brown.
4. In a bowl, mix together tamarind paste, water, lemon juice, and salt.
5. Serve the farali pattice with the tangy tamarind dip.
Cooking Time: 20-25 minutes
Sweet Pongal with Jaggery and Ghee
This recipe yields a rich, creamy, and sweet pongal dish, perfect for special occasions or everyday indulgence. Made with jaggery, ghee, and moong dal, this dessert is a staple in many South Indian households.
Ingredients:
– 1 cup split green gram (moong dal)
– 2 cups water
– 1/4 cup grated jaggery
– 2 tablespoons ghee
– 1/4 teaspoon cardamom powder
– Salt, to taste
– Chopped nuts or dried fruits, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain and pressure cook the dal with 2 cups of water until it’s soft and mushy.
3. Heat ghee in a pan over medium heat. Add grated jaggery and sauté until it dissolves.
4. Add the cooked dal to the jaggery-ghee mixture and stir well.
5. Season with cardamom powder, salt, and chopped nuts or dried fruits (if using).
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Kaju Katli with Silver Leaf Garnish
Kaju Katli, a popular Indian sweet, is a delightful combination of cashews and sugar. This recipe adds an extra layer of luxury with the addition of silver leaf garnish.
Ingredients:
– 1 cup cashews
– 1/2 cup sugar
– 1/4 teaspoon cardamom powder
– Water, as needed
– Silver leaf (edible)
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and grind the cashews into a smooth paste using a blender or grinder.
3. Add sugar and cardamom powder to the cashew paste and mix well.
4. Knead the mixture until it forms a dough.
5. Roll out the dough into thin sheets, about 1/8 inch thick.
6. Cut the sheets into desired shapes.
7. Garnish with silver leaf and serve.
Cooking Time:
– Preparation time: 20 minutes
– Cooking time: None (no cooking required)
– Total time: 20 minutes
Summary
Get ready to indulge in the rich flavors of Paryushan with these 20 delicious and authentic recipes! From Sabudana Khichdi with Peanuts to Pumpkin Soup with Coconut Milk, and from Aloo Jeera with Fresh Coriander to Kaju Katli with Silver Leaf Garnish, this collection has something for everyone. With a variety of dishes like Singhare Ka Halwa with Almonds, Samak Rice Pulao with Cashews, and Rajgira Paratha with Mint Chutney, you’ll be spoiled for choice. Perfect for those looking to explore the world of Paryushan cuisine, these recipes are sure to delight your taste buds.