This cookbook lists 10 Jain curries, cooked during the religious observance of Paryushan, the most important of Jain festivals. Fresh vegetables are taboo during this period and a variety of vegetable substitutes are used.
These recipes are greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:
1. Papad Choori (Dry Papad curry) is eaten as a snack and is just crumbled and spiced up papad.
2.: Mogar ki sabzi is soaked mung dal cooked into a dry curry.
3.: Choonbadi is gram flour blended to a paste and cooked in boiling water into little dumplings, which is then used as a vegetable substitute and cooked with yogurt.
4.: Methi Papad ki Sabji (Lentil wafer – yogurt curry) uses sun dried lentil wafers as a vegetable substitute .
5.: Gatte Ki Sabji (Gram flour dumpling curry) is cooked with gram flour dumplings
6.: Pathoondri Kadhi (Gram flour – yogurt curry) is a regular north Indian gram flour – yogurt curry, but unlike them uses gram flour dumplings in place of vegetables.
7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Paryushan recipe)
8.: Mung Pani ( Sour lentil curry) is boiled split and husked mung dal boiled, spiced and soured by lemon juice.
9.: Mung Sabji (Whole green gram curry) cooks whole unhusked mung dal into a spicy curry.
10.: Panchmela Dal (Five lentil curry) is five different lentils boiled together into a spicy curry.
