Bhel Jain Style

Ingredients:

Puffed Rice - 2 cups

Cucumber - 1/4 cup (finely chopped or grated)

Tomato - 1/4 cup (finely chopped)

Carrot - 1/4 cup (grated)

Tamarind Chutney - 1 tsp

Green Chutney - 1 tsp

Fine Sev - 1/2 cup

Corn flakes - 1/2 cup

Salt to taste

Lemon Juice - 1 tsp (optional)

For Decoration:

Finely chopped coriander leaves - 1/4 cup

Method:

In a large salad bowl or shallow pan add puffed rice, sev and corn flakes. Blend well. Add cucumber, tomatoe and carrot to the puffed rice and toss it well. Add tamarind chutney, green chutney (diluted in 1 tbsp of water), salt and toss again till all of them blends well. Put in individual serving bowls. Squeeze little lemon juice on top and add coriander leaves on top

Recipe to make Jain Tomato Chutney

Ingredients: Red Tomatoes - 6 to 8 nos Red Chillies - 4 or 5 Asafodeita - 1/4 tsp Bengal Gram Dal - 2 tbsp Turmeric powder - 1 pinch Oil - 2 tsp Grated Coconut - 2 to 4 tbsp (optional) Salt Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry Leaves - few nos How to make it: Cut tomatoes into fine pieces. In a pan heat oil and fry the red chillies. Add bengal gram dhal and saute till it becomes golden brown in colour (the flame should be low). Add tomatoes, turmeric powder and asafodeita. Keep stirring the tomatoes till they become soft. Remove from flame and let it cool.  Grind it with coconut and salt.  Temper it with mustard seeds, urad dal and curry leaves in a tbsp of oil. This goes well with Idly, Dosa, Oothappam, Idiyappam and chappati.