Pure Veg Recipes from ManeThindi!

INGREDIENTS: Onion (big)                        1      Potato                                 1           Gram Flour(BESAN)    1/2 cup Rice Flour                         3/4 cup Red chilly Powder           1 tsp Asafoetida                        a pinch Oil                                     3 Tbsp salt                                   to taste water                               1/2 cup HOW TO MAKE: Peel onion and potatoes and  cut them  into thin slices .Keep them ready. Take a bowl.Add the above mentioned flours and other spices and mix well before adding water. Add water and mix well  and keep aside for 10 minutes. If the batter is thick,then add little amount of water, but make sure it is not very watery. Now dip the sliced veggies into the batter . Heat oil in a deep bottomed saucepan .(Make sure the oil is heated well before frying the bajjis) Slowly put the batter dipped veggies in to the saucepan. (If it a small pan,you can add around 6 pieces at once)

Thanks to my sister Shwe for this yummy recipe:).Enjoy the Kerala Mango curry ! INGREDIENTS White Pumpkin - About 150 -200 gms Turmeric - a pinch Green chillies - 7 to 8   Jeera - 1 tsp  C oconut - a small cup  Yogurt - 4 tsp  Mustard seeds - 1 tsp  Red chillies - 4-5 tsp Curry leaves Mango pulp HOW TO MAKE: Dice white pumpkin into small cubes and cook it with a pinch of turmeric and salt. Add only a couple spoons of water and let it cook in the steam.   While it is cooking, grind green chillies, jeera,  coconut  and yogurt in a mixer.  Once the pumpkin is cooked, add the blended mixture to it.  Add salt to taste.  Keep the heat on simmer for a few minutes until it just begins to boil.  Turn off the stove and add mango pulp (add in increments so it doesnt become too sweet). Add tadka - mustard seeds, red chillies and curry leaves.   Enjoy with white rice. Preparation Time: About 45 minutes

Kadai Paneer is a yummy spicy tomato based gravy. INGREDIENTS: Paneer, cubed - 2 cups Capsicum -1 Onion -1(large) Green chillies -3 3-4 pods of garlic, crushed 1" piece of ginger, crushed (or 1tsp ginger garlic paste) 1 tomato, pureed 1 tbsp tomato paste (or another pureed tomato) A  pinch of kasuri methi / dried fenugreek leaves 1 tsp red chilli powder A pinch of turmeric powder 1/2 tsp jeera / cumin seeds 1 tsp coriander powder 2 tsp oil Salt to taste Chopped coriander leaves to garnish HOW TO MAKE: Grind the onion along with the green chillies. Take a Kadai(saucepan) and  Heat oil and fry this paste for 2-3 mins. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute. To this, add the tomato paste and pureed tomato. Fry for another 4-5 minutes until the mixture comes together and the oil begins to separate. Next add the capsicum  and kasoori me

BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin  the taste! INGREDIENTS: For the dough : 1 cup Chiroti rava (Superfine Sooji Rava ) 1/4 cup Maida(All purpose flour) 1-2 tsp Ghee a pinch of turmeric 1/4 tsp Salt 1/4 cup Oil Oil for roasting For the filling or Hoorna : 1/2 cup Toor dal /  Togari bele 1/2 cup Split chana dal (Split bengal gram / Kadle bele) 1-2 cups Jaggery coarsely powdered / crushed (make in to a  syrup) 6-7 cardamom powdered HOW TO MAKE: Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking) Pressure cook

Aloo Palak and Peas tikkis or cutlets are very nutritious and a sure hit with kids too!! Potatoes have potassium and a large amount of carbohydrates and fibers.. spinach n peas has lots of iron and vitamins..It is a hearty snack and goes great with coffee/tea as well! INGREDIENTS: 2 Medium sized Potatoes 1 small bunch of spinach or palak 1/2 cup green peas [fresh/frozen] Freshly chopped coriander Green Chillies - 2 to 3 in No. Coriander powder - 1 to 2 tsp Jeera or Cumin Powder - 1tsp Chat masala - 1 tsp Red chilli powder / paprika - as per taste Black Salt or Sendha Namak [Optional] Processed Cheese - 2 Triangles [Optional] Salt to taste Bread Crumbs / Fine Sooji Cashew for decoration HOW TO MAKE: Boil, Peel and grate the potatoes and keep it aside. Blanch the spinach in hot water for a min max. Cool it under running water. Dry it and chop fine. Add chopped spinach, coarsely mashed peas, fresh coriander, chillies finely chopped, break the cheese into the

Surprised by the name of the dish! ?? ! Well Ragi mudde literally translates to a ball made of millet flour. It is a very popular and a staple diet for the people of rural Karnataka. It forms the lunch of every farmer in the village. Ragi is rich with protein and is always considered stomach filling! The dish was brought to the national stage when Indian Prime Minister Deve Gowda brought chefs from Karnataka to the capital to cook this food for him!  So go ahead and enjoy this rural delicacy!! INGREDIENTS: 2 cups of water 1 cup of Ragi flour 1 tsp salt 1/2 tsp oil HOW TO MAKE: Take a saucepan and add water to it. Add salt and oil to it. Before switching on the stove,add 2 tsp of ragi flour to the cold water and blend it well in to a paste. Now switch on the stove and bring the water mixture to boil. When it is boiling well,add 1 cup ragi flour and stir well by using a wooden stick/spatula.Stir quickly so that no lumps are formed. Keep mixing well until a mass is fo

ಹುರಳಿಸಾರು (huraLi saaru) Ingredients: 2 cups Hurali/ Horse gram, soaked overnight and pressure cooked. 4 tsp Coriander seeds 1 tsp Jeera 1/2 tsp Black pepper 3-4 Dry red chillies, low spiced A pinch of Asafoetida 3-4 tbsp Grated coconut 1 Onion (big) 1 tsp extracted Tamarind juice or paste 1 tsp Mustard seeds 1-2 tsp Ghee 1-2 strands Curry leaves Salt as per taste HOW TO MAKE: Dry roast coriander seeds, jeera, black pepper, red chillies and Asafoetida well.Do not burn them! Powder all the above ingredients in a mixer grinder without adding any water. To this, add the grated coconut, onion and a cup of cooked Hurali/horse gram ,grind it to a smooth paste using water if required.Keep aside. Now strain the water from the hurali /horse gram.NOTE do not discard the water.Transfer the strained hurali water on to a cooking bowl. Add the masala from bullet 2, to the cooked hurali and boil well. Add water to get the required consistency. Add tamarind paste and salt. Boil

INGREDIENTS: 250g cooked Pasta Penne 2 tbsp Olive Oil(Refined oil/cooking oil can be used if olive oil not available) 2 Onions, finely chopped 2 capsicum, finely chopped 2 Carrots, finely chopped 2 Chopped Tomatoes 4 tsp tomato sauce Spices (use these according to taste for mild-medium spice): 1 tsp Chilli powder 1 tsp Ground Cumin 1/2 tsp Garam masala 1/2 tsp Oregano 1/2 tsp Basil Salt & Black Pepper to taste HOW TO MAKE: In a large saucepan, bring about 6-8 cups of water to boil (or follow the package directions for cooking the pasta). Add a little salt if you want and add the pasta. Boil the pasta until it's almost cooked; should be soft but still a little chewy. Drain and cool the pasta. Heat oil in a saucepan. Add the cumin seeds and fry for a minute. Add the onions and saute on medium heat for 2 minutes. Then add capsicum and carrot with some salt and saute until the vegetables are tender. Add all the spices and fry for 2-3 minutes. Add the drained

INGREDIENTS: Milk Khova -  1/4 cup Maida or All purpose flour -1 cup Cooking soda - A pinch Sugar -  2 cup Water - 2 cup Dessicated coconut - 1 cup Ghee for deep frying Milk - 1 cup   HOW TO MAKE: For Sugar syrup: Add 2 cups of water to 2 cups of sugar and heat on a low flame. Boil till the sugar turns to a thread consistency. Mix khova, maida and little soda with very little milk. Make in to a smooth dough. Make small balls of desired shape and size Heat ghee and deep fry the balls on a low flame till they turn red. Take the jamuns out and let them cool for 5-10mins. Then put them in the already prepared sugar syrup. Keep the Jamuns in the sugar syrup for around 1/2 hour . Remove the jamuns from the syrup . Now roll the jamuns on the dessicated coconut(dry copra) and store.   Preparation time : 30mins

INGREDIENTS: 1 medium sized Gobi (Cauliflower) 3/4 cup Flour (Maida or all purpose flour)  2 tsp Corn Flour  Salt to taste  1/2 tsp chilli powder 1/2 tsp pepper powder 1 tsp Garlic Paste 1 tsp Ginger Paste 3 cups finely Chopped Onions Green bell peppers - 1 2-3 green chillies finely cut Finely Chopped Coriander Leaves  3 tsp Soya Sauce  2 tsp  vinegar 1 tbsp chilli-garlic sauce 2-3 tbsp Tomato Ketchup  1 tbsp Oil for saute 3 tbsp oil for frying cauliflower HOW TO MAKE: Wash the cauliflower florets and semi-boil them in salt water for 5 minutes. Drain the water completely and keep it aside . Mix maida, corn flour, salt, red chilli powder, pepper powder, ginger garlic, vinegar, soy sauce in a bowl.  Mix well and make a thick paste and add cauliflower and mix with the paste.  Heat oil in a saucepan and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside. Now heat 2 tbsp oil in a bigger saucepan on high flame.  Add and sa