Paryushan recipes

The Paryushana Parva, a Jain festival, is an 8-day event celebrated by Jains across the globe. The Digambara Jains celebrate this as Dasa Lakshana Parva for 10 days. During these days, Jains undertake various kinds of fasts and religious activities. Even when they eat, they follow a strict diet – No fresh vegetables, no fruits and no root vegetables! Lentils, dried vegetables and spice powders are used aplenty. For instance, curry leaves, ginger and chillies can be dried and then used. The preparations are sattvik, wholesome and delicious. Find below some recipes from across Indian states which can be prepared during Paryushana.

Curry leaves sambar healthy recipe

An unusual and delicious recipe from the kitchen of the popular cookbook author, Chandra Padmanabhan. In this traditional Karvepillai kuzhambu, the curry leaves is ground with the rest of the spices thus enhancing the flavor as well as retaining all […]

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Sunanda Jain tribute recipes

This post is about my lovely childhood friend Sunanda Jain and her signature dish – Rajasthani Khoba Rotis.   Standing together in my kitchen this past Sunday, we counted the many blessings of our friendship. Sunanda skillfully prepared these Khoba Rotis […]

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Makki ka Dhokla

In Rajasthan, millets such as bajra, makki and jowar are used predominantly in preparing a delicious range of sogra (thick rotis), dhokla (dumplings) and ghaat (porridges). Enjoy this simple and tasty dhokla recipe using maize flour.   Ingredients Maize flour […]

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Mango Peel Sabzi

A side-dish with peels of ripe mangoes, this mango peel sabzi is an unusual creation from the kitchen of Sunanda & Surendra Singh Pokharna, a Rajasthani couple from Ahmedabad. Sunandaji says that the kesar variety of mangoes is the most […]

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Musmusiya

A traditional Gujarati recipe with cooked rice and multigrain flour, musmusiya are steamed nuggets, a much-loved dish in the Mehta household. It is ideal for the dry days of Ashtami and Chaturdashi when no fresh vegetables or greens are consumed. […]

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Moth ki Sabzi

Moth beans are a favourite among Marwari and Gujarati communities. They look similar to mung beans but are smaller and golden brown in colour. Tasty and healthy, these are used for making vada and chilla as well. Here is a […]

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Tofu Pudding

This is a delicious and sattvik kheer with soy milk from Pramodaji Chitrabhanu’s cookbook, Rainbow Food for the Vegan Palate. A believer in a plant-based diet as a compassionate way of life, she constantly innovates to create recipes that are […]

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Dangar Pachchadi

Suresh Ramanathan remembers his mother preparing this pachchadi perfectly and frequently as it is a delicious accompaniment to a meal. A wholesome recipe from Thanjavur cuisine, this pachchadi (raita) can be enjoyed with steaming rice, parantha or dosas. In Sureshji’s […]

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Chitvish Pongal

Popularly known as ChitVish, ardent cook and recipe writer Chithra Viswanathan reminisces about the age-old tradition of Pongal, and gives a modern touch to Sarkarai Pongal, a South Indian sweet delicacy. Harmony – Celebrate Age Magazine features this article in […]

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Kodubale ~ fried snack from Karnataka

There is something magical about featuring the first of any series – be it small or large! This is the first recipe to be featured in my new column ‘His Ladle Love’ at Harmony Magazine. So from now on, for […]

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Panchdhari, Besan ki Pakodi

Panchdhari A halwa made with flour, gramflour, semolina and khoya; this is a much-loved traditional dish in the Chowdhari family. Smt. Anandkawarji says that it is prepared along with pakodis every year on the death anniversaries of her father-in-law and […]

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Cooking with Leftovers - Rice Paratha

Leftover Rice transformed into Rice Paratha! This is the first suggestion that will be given by all my aunts, grandmothers, mother and mom-in-law whenever there is leftover rice! I guess it’s a very Rajasthani thing to do. Popularly known as […]

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Paal Kozhukattai ~ Sweet Recipe with Tamilian Great Granny Saradha

  When I asked the family about Saradhaji’s specialty dishes, they reeled off a list of traditional TAMILIAN recipes in one breath. As her daughter says, “Most of her culinary skills were downloaded from my paternal grandma. They were a […]

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Bellam Pongal Festival recipe

BELLAM PONGAL is a sweet dish made with rice as an offering to Goddess Parvathi. The magic ingredient is the jaggery which lends the rich brown colour. The best is the red variety of jaggery, also known as paagu bellam, […]

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sojjiappam recipe

A traditional sweet dish, Sojjiappam is one of the most favourite preparation in Mrs. Doraiammal Neelakantan’s family. An interesting variation of the famous Poli, this Sojjiappam recipe is easy to prepare and keeps for a few days.   Ingredients: For […]

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Minapa Rotti

Rotis are normally made from dough, but the Andhra Minappa Rotti is a pancake prepared from a batter. Also known as dibba rotti which means a fat bread, this dish is cooked on a low flame in a special brass […]

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Mustard Rice

Mustard SEED Rice known as Kadugu Chithra Annam in Telugu, is a traditional rice dish with a rich texture. Combines the sweetness of coconut, bitterness of mustard and tanginess of lemon. This recipe has been shared by Shanta Kumari, a […]

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Melon seed

  Melon Seed Rice (Dosa Vithulu Annam) Shantaji, a great-grandma from Chennai reminisces about the rice dishes cooked during the month of Marghazhi. Traditionally, women woke up before dawn and prepared a different rice dish every day during this month. […]

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Khatta Dhokla

Talk of Gujarati food and one of the first things that comes to mind is the varieties of dhokla, a delicious snack with fermented lentil flour. Among these, the Khatta dhokla is one of the most popular variety. Most Gujarati […]

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Dal ka Halwa Seera

  One of the most popular sweet dishes of Rajasthan, dal ka seera seems a simple dish, but requires practice, patience and expertise. Most families have one or two persons who become the experts in making this dish. Nila Devi […]

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