Paryushan parv recipes-The festival of forgiveness

A time to seek and bequeath forgiveness.
Let me start by saying "Michhami Dukkadam" to all which means 'I am sorry ,I beg for forgiveness for all hurts caused by me knowingly and unknowingly'.This parv (festival) is celebratedevery year in the auspicious month of Bhadrapad of the calendar and extends from the fifth day to fourteenth day ( panchami to chaturdashi) of the bright fortnight by 'Jains' all over the world.It is time to celebrate the natural qualities of the soul.During this period Jain practice various penaces,vows,fasts,spiritual studies.
During Paryushan Jain do not eat potatoes,onion and garlic.In addition they also avoid green vegetables such as cauliflower,corn,cabbage.Jain believe greens have life and eating them is a sort of violence.All root vegetables are avioded during this period.
Only simple saatvik food is taken in this holy period.Milk,Milk products,rice,lentils,cereals,pulses and dryfruits take centre stage around this period.
Foodies try various recipes and combinations that are simple and delicious and stay within traditional parameters .Usually raw banana replaces potato and many interesting recipes are invented.Lentils are used in different ways to make food interesting.
Celebrating this parv by presenting these delicacies....

Raw banana kachori                                                            

Ingredients                                                                                

1/2 cup semolina (suji)
1/2 cup all purpose flour ( maida)
2 raw bananas (boil them along peel) remove the peels and mash them
2 green chilly chopped
2 teaspoon fresh cream (malai)
1 teaspoon pomrgranate seeds dried (anardana powder)
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
2 tablespoon chopped cashews
1 tablespoon chopped raisins
salt
ghee/oil for frying

 METHOD

Sieve semolina,baking powder,maida twice.Add cream salt and make a pliable dough ( neither tight nor loose).Keep aside for 20 mins.
Stuffing :
Prepare stuffing by mixing mashed bananas,cashews,raisins,pomegranate seeds,salt and lemon juice.
Knead the dough again by greased palm.It will give flexibility to dough.Divide the dough in large lemon size equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle.Leaving center little thicker then edges around it.
Mold the dough into a cup shape and place 1 teaspoon of filling in the center.Pull the edges of the dough to wrap the filling.Repeat the same with rest balls.Let the filled balls rest for 5min before rolling.
Set the kachoris on a surface with the seam side facing up.Using the base of your palm ,slowly fltten them into about 3inch circle.( Do not use rolling pin.Rolling pins will causethe kachoris to have small holes ,allowing oil to fill the kachoris)
Preheat oil for deepfrying on medium.Fry these stuffed kachoris on medium low heat).After they start to puff flip them to other side.
Serve with green chutney and tamarind chutney. Enjoy

APPLE FUDGE ( Apple ki Burfi)                                                        
INGREDIENTS

500 gm ripe apples
125 gm ghee(clarified ghee)
300 gm sugar
250 gm khoya (mawa)
assorted nuts ( almonds,pistachios and chironji chopped)

METHOD

Wash the apples. Peel them  .Grate them.Boil them in water till they are softened.Drain them and squeeze them properly.Heat ghee in a pan and saute grated apple tlll they change their colour to pink.Add mawa and saute for 2 more mins.
Meanwhile prepare sugar syrup of two thread consistency.Boil sugar with 1/2 cup water for 7-8 mins.Switch off the flame.Add sauteed apple and mawa.Switch on the gas .Stir the mixture for 2-3 mins.Spread on a greased plate.Garnish with chopped nuts.Let it cool.Cut in desired shape.Enjoy
Wish everyone a very pious 'PARYUSHAN PARV'.