In Paryushan, it is very difficult to make chutney as we don’t use coriander or any other green herbs, also we can’t eat the same chutney next day.
So here is simple red chutney recipe made with just four simple ingredients like some regular masalas and lemon. Do not store it and use it same day.
Trust me you will not miss your coriander chutney after making it!
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Jainism is based on the principle of non-violence. ‘Non-Violence' is as per Jainism definition, and is much broader and better defined than common perception.
A Jain meal is the one that has:
: No Meat - As they are living beings
: No Fish - As they are living beings
: No Eggs - As the eggs could have resulted into a full living being
: No Under-roots - for example, no potato, no carrot, no beetroot, no onion, no garlic, because the under roots have uncountable micro living beings. Also to prevent injuring small insects and microorganisms; and also to prevent the entire plant getting uprooted and killed.
The Jain cuisines are a subset of so-called vegetarian cuisines.
Within Jain food, some Jain do not consume ‘Vigay' such as alcohol, honey, milk, butter, etc. This is comparable to vegan food but there are some differences (the word ‘Vigay' is also similar to vegan. May be a co-incidence.)
Further more, some Jains do not consume green vegetables (typically on a defined number of days per months).
Proud to be a Jainism!
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Paryushan, is a time for opening the lock of the heart and cleaning of the dirt(karma) which is collected on the soul.It is the most important annual festival of Jain religion. The intention is to let go anger, ego, deceit and greed from all directions. The festival lasts eight days. It is stated in Jain scriptures that the start of Paryushan should not be less than one month and twenty days after the start of the rainy season.
During these eight days, all Jains Endeavour to exercise self-discipline and do penance to purify their souls to the best of their individual capacities.
Niks Kitchen Addiction