Alright folks, buckle up buttercups, because we’re about to dive headfirst into a culinary adventure so epic, so monumental, that it’ll make your taste buds sing an opera about deliciousness! Get ready to unleash your inner chef…or at least pretend to be one for an hour or two.
Jain Kind Creations: Because Even Monks Deserve a Treat (Within Reason!)
Now, I know what you’re thinking: “Jain? Isn’t that, like, super restrictive?” And yeah, you’re not wrong. But hey, restrictions breed creativity! And besides, who doesn’t love a challenge? We’re going to take those limitations and turn them into a flavor explosion that’ll make you forget all about onions and garlic…almost.
Let’s call this… the “No Roots, All Shoots!” Surprise. (Catchy, right? I should be in marketing.)
Ingredients:
- 1 cup finely chopped cauliflower (because cauliflower is basically the chameleon of the veggie world)
- 1/2 cup finely chopped green beans (they’re green and healthy, so you can eat more!)
- 1/4 cup chopped bell peppers (any color, but orange is clearly superior)
- 1/4 cup chopped carrots (because we need *some* crunch, right?)
- 1 tablespoon ginger paste (the secret weapon of Jain cuisine!)
- 1 teaspoon turmeric powder (for that golden glow and a hint of mystery)
- 1/2 teaspoon red chili powder (or more, if you’re feeling adventurous!)
- 1/2 teaspoon coriander powder (because coriander is the unsung hero of the spice rack)
- 1/4 teaspoon garam masala (a little goes a long way, trust me)
- 2 tablespoons oil (sunflower, vegetable, whatever floats your boat)
- Salt to taste (because bland food is a crime against humanity)
- Fresh cilantro for garnish (because presentation is key, even if you’re just eating it alone in your pajamas)
- A splash of lemon juice (for that final *zing!*)
Instructions:
- First, heat the oil in a pan over medium heat. Don’t burn it, or you’ll have to start all over. And nobody wants that.
- Add the ginger paste and sauté for a minute until fragrant. This is when your kitchen starts to smell like a legit restaurant.
- Add the chopped cauliflower, green beans, bell peppers, and carrots. Sauté for 5-7 minutes until the vegetables are slightly tender. You don’t want them mushy, nobody likes mushy veggies.
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine, ensuring that every veggie is coated in flavor. This is where the magic happens, folks.
- Add salt to taste. Taste frequently to make sure you don’t over-salt. (You’ve been warned!)
- Cover the pan and cook for another 5-10 minutes, or until the vegetables are cooked through. Be patient! Good things come to those who wait (and don’t burn their dinner).
- Remove from heat and garnish with fresh cilantro and a splash of lemon juice. Because you’re fancy like that.
- Serve hot with roti or rice. Or, let’s be real, just eat it straight out of the pan with a spoon. No judgment here.
And there you have it! A Jain-friendly dish that’s surprisingly delicious, even without the usual suspects. Go forth and conquer the kitchen! Just don’t blame me if you suddenly decide to become a monk. Enjoy!
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