Recipes for the Paryushan festival – Paryushan Parva dishes

Paryushan Parva is the biggest festival for Jains and in Jainism. Paryushan Parva 2011 dates – Paryushan starts on September 2. Hey people, check out some yummy and mouthwatering recipes for Paryushan festival which is celebrated by the people of Jain religion. I am sure you all would love these sumptuous recipes and prepare in your homely kitchen cabinets!

Gud papdi


¼ cup ghee, 4 tsp dry ginger powder, ¼ cup jiggery, 1cup whole wheat flour, 1/8 cup finely chopped almonds and pistachios


  • Heat oil in big vessel. Roast wheat flour in it over medium flame. Stir continuously till it turns brown in color.
  • Remove vessel from pan and add jaggery into it. Stir vigorously for half minute so that jaggery melts and mixes in nice way.
  • Grease thali and spread the mixture on it evenly. Garnish it with nuts. Keeps it aside to cool down. Once it gets cooled down, cut into desired shape and size.
  • Serve.

Raw banana curry


1/2 tsp turmeric powder, pinch of asafetida,6 banana, water to boil, ¼ tsp cumin seeds, 1 tsp oil, salt to taste, 1 tsp coriander powder, ½ cup buttermilk, ½ tsp chili powder


  • Peel off the bananas and slit them into 2 halves. Now immerse all banana pieces into 1 big bowl of water.
  • Boil these banana pieces with salt. Cover pan and continue to cook till they become tender. Drain.
  • Now heat oil in pan and sauté cumin seeds. Also add asafetida. Now add bananas with other ingredients. Cook on low flame for 2-3 minutes.
  • Transfer dish to serving bowl and serve hot with chapatti.

Methi papad curry


4 papad, salt to taste, 1/2 cup fenugreek seeds, 1 tsp oil, ¼ tsp turmeric powder, ¼ tsp asafetida,1 cup water, 1 tsp coriander powder, juice of ½ lemon, pinch of sugar, ½ tsp chili powder


  • Soak fenugreek seeds for 30 minutes. Now pressure cook them till 4-5 whistles come.
  • Heat oil in pan and add asafetida and fenugreek seeds in it. Also add all the other ingredients except papad.
  • Semi-roast papad and then add them to curry in pan after breaking tem, into medium size pieces. Boil and then cook for 10 minutes on medium flame.
  • Serve hot.

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