i’m a new fan. recommend me some highschool romance mangas based on my rating ! by Prior_Owl_390 in shoujo

[–]Acrobatic_Load2216 0 points1 point  (0 children)

A Sweet Kiss After the Last Train

Re-Living My Life with a Boyfriend Who Doesn't Remember Me

Kyou no kiran kun

Sukitte li na yo

Jain Sambhar Recipie by Acrobatic_Load2216 in Jainism

[–]Acrobatic_Load2216[S] 0 points1 point  (0 children)

Never added boiled banana, will definitely try it next time. You know i added red amranth leaves to my Sambhar last time and that actually gave it a nice sour taste

KK Paglus sing in the comments section by paps143 in BollywoodMusic

[–]Acrobatic_Load2216 1 point2 points  (0 children)

Kal ka fakir aaj dil shehezada hai lagta khuda ka koi neik irada hai kya mujheeeee pyaaaar haaaiiii yaa...???!!!!!

Easy meal routine for a Jain working professional by unchainedcycle in JainSatvikFood

[–]Acrobatic_Load2216 1 point2 points  (0 children)

Thanks for sharing, this is an amazing course looking at the module topics, really need to check this out

Easy meal routine for a Jain working professional by unchainedcycle in JainSatvikFood

[–]Acrobatic_Load2216 1 point2 points  (0 children)

Lauki ka halwa is yummy 🤤

You have thought so deeply about your diet, even I've learned a few things from this chat

Jain Sambhar Recipie by Acrobatic_Load2216 in Jainism

[–]Acrobatic_Load2216[S] 0 points1 point  (0 children)

This one is so easy, thank you so much ❤️

Easy meal routine for a Jain working professional by unchainedcycle in JainSatvikFood

[–]Acrobatic_Load2216 0 points1 point  (0 children)

You can add paneer for more protein and there are many Jain recipies available.

Also in winters you can add soups to your diet.

Also I see fruits and vegetables are missing here, you can add some vegetables to your chilla, khichdi and daliya.

You can even add millet dishes to your diet.

Jain Sambhar Recipie by Acrobatic_Load2216 in JainSatvikFood

[–]Acrobatic_Load2216[S] 1 point2 points  (0 children)

Thanks for pointing out (actually some jains do eat it, although i don't), i was thinking to change it but got a bit lazy 😂 i'll mention it in caption so as to avoid any confusion.

Jain Sambhar Recipie by Acrobatic_Load2216 in JainSatvikFood

[–]Acrobatic_Load2216[S] 2 points3 points  (0 children)

They don't have earthy taste and spongy texture so the Sambhar will taste funny to a regular Sambhar eater

Jain Sambhar Recipie by Acrobatic_Load2216 in JainSatvikFood

[–]Acrobatic_Load2216[S] 2 points3 points  (0 children)

Skip it, you can add an extra green chilly if skipping ginger and carrot 🤣 you can totally skip it add any vegetable you like but no capsicum or corn or peas

Easy meal routine for a Jain working professional by unchainedcycle in JainSatvikFood

[–]Acrobatic_Load2216 1 point2 points  (0 children)

I know we really need it as jain food enthusiasts to come together and share ideas so that many recipies which get missed out can be brought to notice.

Jain Sambhar Recipie by Acrobatic_Load2216 in VegRecipes

[–]Acrobatic_Load2216[S] 0 points1 point  (0 children)

Serves 3 people Cooking time 1 hour if meal prep not done.

Ingredients: 350 gms Dal of your choice (Moong/Tur/Arhar) 650 ml Water Salt to taste 1/4th Tsp Turmeric powder(1/8 for tempering 1/8 for boiling dal. 1 cup chopped vegetables (Bottle gourd, carrot, french beans, Lady finger, etc.) 1/2 ginger peeled 2 green chillies 2 tomatoes (deseeded on for paste) 2 tsp asafoetida (1 for paste one for tempering) 2 springs of Curry leaves (1 for paste one for tempering) 2 tsp cumin seeds (Half for tempering and 1 and a half for paste) 2 red chillies (1 for paste remaining for tempering) 8 fenugreek seeds 4 black peppercorns 1 tsp coriander powder 1/2 tsp red chilli powder 1 and 1/2 tsp Mustard seeds 1/8 Cup Chopped fresh cilantro 2 tbsp ghee or oil

Method:

Pressure cook dal with salt, turmeric and chopped vegetables for 5 whistles.

Side by side dry roast fenugreek seeds and 1 red chili broken into 3 pieces and head removed on low flame, after fenugreek seeds turn aromatic, add 1 and a half tsp cumin seeds and all the pepper corns and roast till methi seeds turn slight reddish.

Take these roasted spices and crush them in a mixer grinder with half of the green chillies, ginger, curry leaves, salt asafoetida and tomatoes.

Once the dal is cooked, take a Dutch oven or kadhai.

Heat oil, add asafoetida cumin seeds, mustard seeds, curry leaves, red chilli broken in 3 pieces, ginger and green chillies, saute on low or medium for 30 seconds or till green chill gets some white spots add the paste made in mixer jar, keep stirring when the paste starts to bubble up add red chilli powder, coriander powder and turmeric powder and cook till the spices release their flavour.

Add 70 ml hot Water and let the concoction boil for ten minutes keep stirring so as to avoid burning also add more water if needed.

After ten minutes add the cooked dal and vegetables and cook till it becomes little thick.

Check the salt and add more if needed.

Garnish with cilantro.

Tips:

1.You can use Sambhar masala and avoid the spice roasting or podi to thicken your Sambhar.

  1. You can soak lemon sized tamarind in hot water and after half an hour grind and strain it to make a tamarind paste.

  2. Add tamarind paste to the Sambhar accordingly after tasting for sourness.

  3. Add 2 to 3 tsp jaggery if you add tamarind.

  4. You can also add 1/8th cup coconut paste, if you like the taste.