In India festivals and celebrations go hand-in-hand and every occasion strengthens the bond of happiness and harmony. One such festival is Jain Paryushan Parv, which is one of the most holy occasions followed by the Jain community. If you are looking for Jain Paryushan recipes to try this year, read on.According to the Hindu panchang/calendar, Paryushana Parv is celebrated in the Shukla Paksha of the Bhadrapad month. It is believed that during the Prayushan Parv, Jains follow the path of enlightenment and increase their spirituality through fasting, prayers and meditation. There are a variety of Jain recipes for Paryushan that you can try at home. But first, let's know about the fasting rules of the festival.Both the sects of the Jain community follow this festival with a lot of enthusiasm and divine spirit, Prayushan Parv starts with fasting and prayers. This fast is observed for eight days for the Swetambara sect and ten days for the Digambara sect. Despite fasts, food and feast plays a pivotal role in this Jain parv. Interestingly, the food prepared during this time is not only delicious but at the same time the ways of preparing food amidst restriction is pretty interesting and is a perfect example of culinary heritage with a minimalist approach.While Jain cuisine is known to be devoid of garlic,onion and potatoes, during the Paryushan week, devotees also avoid green leafy vegetables and fruits . Milk and milk products, rice, lentils, cereals and pulses take centre-stage in Jain Paryushan recipes.The ongoing week-long festival of Paryushan Parv is the most important festival observed by the Jain community . While Jain cuisine is known to be devoid of garlic,onion and potatoes, during the Paryushan week, devotees also avoid green leafy vegetables and fruits . Milk and milk products, rice, lentils, cereals and pulses take centre-stage around this period. Says Mala Surana, a practicing Jain, “There is no limit to the delicacies that we prepare despite the limitations.So apart from the regular dal chawal-roti, we make gatte ki subzi, methi thepla , dry methi subzi, paanch kuta, boondi raita, gatte ka pulav, coconut chutney and more. In sweets, we have mithi khichdi, lapsee, rice kheer and aate ka halwa among others. Since Paryushan is basically undertaken to cleanse the soul, the food during this period is kept simple with many keeping a count on the intake too.“The food also varies in different regions. Says Pravina Jain, “As Jains from Rajasthan, we tend to cook with minimum water; the emphasis is more on using milk, buttermilk, butter and ghee while preparing dishes. Since fresh vegetables are avoided, we explore the use of dried vegetables, which is quite common in Rajasthani cuisine. You will find pakodawali kadhi, dal dhokli, dhokla, ker-sangri and dahi wada made at our homes during Paryushan.“Some prefer to step away from traditional recipes and serve popular global dishes.Talking about the changing flavours, Chef Milind Sovani says, “With people travelling frequently and getting exposure to global recipes, food is no longer restricted to Indian or local cuisine. People try various universal recipes and combinations that are simple and delicious and stay within traditional parameters.“There are no strict rules for fasting, except that the food should adhere to that which is allowed in the Jain diet and should be consumed between sunrise and sunset.Ingredients Paneer 500 gms; Thick curds 300 gms; Soonth (dry ginger powder) ½ tsp, Cumin powder ½ tsp; Coriander powder ½ tsp; Red chilli powder ¾ tsp; Hing (asafoetida) ½ tsp; Saffron 10-12 strands (soaked in 2 tbs warm milk); Salt to taste Method Cut the paneer into 2 X 2 inch cubes which are ½ inch thick.Mix together the beaten curds, soonth, chilli powder, coriander and cumin powder, salt and saffron to make it into a smooth marinade.Now add the paneer cubes to the above marinade and mix well. Leave it aside for 20 minutes.Arrange the marinated paneer on a skewer. Cook in a tandoor for 6-8 minutes or arrange on 0 an oven skewer at 200 C for 6-8 minutes.-Recipe by Chef SovaniWheat germ (slightly big grained) 1 cup; Jaggery or sugar 1 cup; Water 3 cups; Ghee 34 cup; Almonds peeled and slivered 1 tbsp; Cardamom powder 12 tsp.Method Boil together a cup of water and jaggery till fully dissolved. Cover and keep aside.Heat ghee in a heavy sauce pan. Add wheat germ, stir and cook on a low flame till it's light golden.Boil the remaining two cups of water. Add to it the roasted wheat germ.Cook till the grain is tender and the water is absorbed.Add the earlier sweet water; strain while pouring it.Stir gently. Cook till all the water is absorbed and the ghee separates.Sprinkle cardamom powder, half almonds, and mix well.Garnish with almonds and serve hot.-Recipe by Mala SuranaLemon with tamarind pulp Fresh mint with dried mint powder Tomato with amchoor powder Methi leaves with kasoori methi Ginger with soonth Green chillies with dried red chillies Fresh coriander with dried corianderIngredients ­ For the gatta Gram flour (Besan) 1 cup; Red chilli powder 1 tsp; Hing (asafoetida) 2 pinches; Oil 2 tsp; Salt to taste; Warm water; Normal water 2 cups For the gravy Sour curds 1 cup; Ghee or oil 1 tbsp; Red chilli powder 1 tsp; Coriander powder 12 tsp; Turmeric powder-12 tsp; Cumin and mustard seeds 12 tsp. Each; Water 1 cup; F Salt to taste, Method ­ For the gatta ­ Take the flour in a plate, add oil and all dry powder masalas to it. Add lit tle bit of water at time and knead it to a little stiff, but smooth dough.Make small balls from the dough and roll on a flat surface into thin, long cylindrical shape.In a heavy bottomed pan put water to boil. When it starts bubbling, gen tly immerse the gattas and allow them to boil. Stir during intervals as it simmers for half an hour. Remove the gattas from the water. Slice the cooled gattas into half inch pieces and keep the water aside.For the gravy Make a paste of the dry masalas in 12 cup water.Heat oil, add mustard and cumin seeds to it. When they splutter, add the masala paste and stir for twoto three minutes.Add curds and stir continuously till it starts boiling. Add the water drained from the boiled gattas and bring it to a boil.Add the gattas to the boiling gravy and simmer on low heat for five to seven minutes or till gravy is a little thick.Serve hot with phulka or parathas -Recipe by Pravina Jain