Jain Vegetable Makhanwala, an award and a QUESTION

Being Gujarati I am very much familiar with Jain cuisine, though m not jain but i do have lots of friends who are, infact majority of my gujarati friends are jain. Jain cuisine is purely vegetarian without potatoes, onions and garlic. My food is incomplete without onions, i use them in almost every dish especially gravy based curries so making jain gravy based curry is always a challenge but not impossible. For today's post I have made simple and creamy Jain Vegetable Makhanwala. The curry is delicious and i didnt even feel that something was amiss, it was perfect. Do try this out and experience for yourself.

Ann from Happy and Healthy Cooking as passed "One Lovely Blog Award", my dear I am so touched and honored, thank you so much for thinking of me. I am passing this award to all my blogger pals, please accept and keep spreading love!!!

Now for the question...I have been trying to decide on which to take Blogher or Foodbuzz advertising from a long time now..still havnt figured out..I have seen majority of you have Foodbuzz advertisements featuring on your blogs and some of you also have Blogher. I would request you all to share your experiences with each, if you have tried both, which one do you prefer and why, this will really be helpful for new comers. Please leave your comments or you can also email me. Sending this dish to RCI:Jain Cuisine, guest hosted by PJ of Seduce Your Tastebuds, an event started by Lakshmi of VeggieCuisine.

Ingredients: 1 cup boiled vegetables (cauliflower, peas, capsisum, french beans) 3 medium tomatoes quatered 2 green chillies 1 tsp ginger paste 10-12 cashewnuts 1 tbsp poppy seads (khus khus) 1 tbsp oil 1 tsp cumin seeds 2 bay leaf 2 dry red chillies broken 3 cloves 3-4 cardamon crushed 3-4 whole pepper 1 pinch of Asafoetida 2 tbsp fresh cream 1 tsp turmeric powder 1/2 tsp garam masala 1/2 tsp pav bhaji masala 1 tsp sugar Salt to taste Procedure:

• Grind together tomatoes, cashewnuts, poppy seeds, green chillies and ginger paste into a fine paste preferrably without water.
• Heat oil, add in cumin seeds, cloves, dry red chillies, bay leaf, cardamons, asafoetida and whole peppers.
• As seeds start to splutter, add in the tomato paste and cook for 2 mins.
• Now add in turmeric, garam masala, pav bhaji masala, salt, sugar and fresh cream.
• Cook for 5 to 6 mins on medium heat, add little water if required.
• Now add in the boiled veggies and cover and cook for another 2 mins.
• Serve hot with rotis or parathas.