Pure Veg Recipes from ManeThindi!

Bangalore masala puri and particularly "the gaadi masala puri"...mouthwatering??!Tried making this and it turned out to be very close :)Read on and try making at home! INGREDIENTS: Chaat puris - Crushed- About 5-6 per plate (Recipe in a different post) FOR MASALA GRAVY: Dry green peas soaked overnight and boiled - 11/2 cups roasted chana dal - 1 tspn   poppy seeds - 1/2 tspn oil - 1 Tbspn cumin seeds/jeera - 1/2 tspn   bay leaf - 2   3 pods star anise(not whole flower) 1 marati moggu fennel seeds - 1/4 tspn cilantro(kothambari soppu) - 2 Tbspn   red chillis powder - 1 tsp green chilly - 1 cinnamon - 2 inch   cloves - 3   garlic pods - 2 FOR GARNISHING: Cooked Green peas - 1 cup Finely Cut Onion - 1 Finely Cut Tomato - 1 Finely grated Carrot - 1 Finely cut Coriander leaves Red Chilly powder  Salt Sev /bombay mixture - 1/4 Cup HOW TO MAKE: Add oil in a pan,when medium hot ,add jeera,bay leaves,cinnamon,cloves

Yummy and delicious ,this tangy cranberry chutney is very easy to prepare and very healthy too.Since  Cranberries are normally not only sour but bitter as well,this recipe also helps to make the cranberries more edible!Goes very well with Rice,chapathis and any kind of breads! INGREDIENTS: Cranberries 500 gms Dry Red Chillies 10- 12(Depending on your spice level) Fenugreek/Methi seeds - 2 Tsp Asafoetida/Hinge - 1/2 Tsp Mustard seeds - 1/2 Tsp Oil - 2 Tbsp Tamarind - 1/2 Tsp Salt to taste HOW TO MAKE: Masala for the chutney: Dry roast the red chillies,hinge and methi seeds on medium heat for about 3 minutes.Once you start getting a nice aroma,Switch off the flame and allow the mixture to cool down. Take a grinder and grind the mixture to a smooth powder WITHOUT water. Keep it aside. Steps to prepare the chutney: Take a deep frying pan and add in the oil . Once the oil is heated up,add the mustard seeds,ooce they start cracking,add in the

Cloudy gloomy rainy weather??Here is a perfect recipe to awaken your senses.Also this is a perfect recipe/home remedy  for running nose /sore throat:) This  is very easy to make and the ingredients are always readily available at home!I usually prepare the Rasam powder ready in bulk and use it as and when required. INGREDIENTS FOR THE RASAM POWDER:  Urad Dal - 2 cups Whole Peppercorns - 1/4 cup Dessicated coconut/Dry coconut - 1/2 cup HOW TO MAKE: Take a frying pan .Add urad dal and peppercorns and dry roast it until you start smelling a nice aroma.(Make sure  you do not burn the mixture). Turn off the stove. Add the dessicated coconut to the above mixture and mix well. Allow the mixture to cool to room temperature. Once it is cooled.Take a mixer grinder and grind the mixture to a smooth powder.(NOTE: SO NOT ADD ANY WATER..It should be a dry smooth powder) Now the Pepper rasam powder is ready . Store the powder in an air tight container.

Couscous is a coarsely ground variety made from semolina,a type of wheat.It is very nutritious and healthy! It is very popular in Moroccan & Middle Eastern cooking. Couscous is neutral in flavor, so seasoning or pairing it with vegetables would bring the best out of it. Tried lots of Indian stuff like pongal,pulao,upma with couscous :) But in this post I will be posting about Vegetable Upma!Enjoy:) INGREDIENTS: Couscous - 2 cup Onion - 1 big Tomato - 1 big Bell Peppers - 1 big Green Chillies - 4 to 5 Mustard seeds - 1 tsp Urad dal - 1 tsp Channa dal - 1 tsp Ginger - grated - 1 tsp Curry leaves - few Coriander leaves(optional) Asafoetida - a pinch Turmeric -1/2 tsp Oil - 1.5 Tbsp Salt 1.5 tsp or to taste Lemon juice 1 tsp Water - 4 cups HOW TO MAKE: Heat oil in a pan and add mustard seeds,chana dal,urad dal,asafoetida and allow them to sputter. Now add in the chillies,ginger,curry leaves,turmeric and saute them couple of times. Now add i

INGREDIENTS Eggplant(Baingan)-1 medium , un-peeled, cut into 1/2″ cubes Potato (aloo)-2 medium , peeled and cut into 1/2″ cubes Tomato-4 medium   cut into 1/2″ cubes Cumin seeds - 1 tsp Green Chillis - 1 chopped vertical and de-seeded Ginger - grated in to a paste -1 inch Coriander powder - 1 Tbsp Turmeric - 1/2 tsp Chilli powder - 1/2 tsp  Coriander leaves-Finely cut Oil - 1 Tbsp A pinch of Asafoetida (hing) Salt to taste Water- 2 Tbsp HOW TO MAKE: First part: Heat the oil(about 4 Tbsp) in a frying pan over medium high heat. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Now add the eggplant pieces. Fry the eggplant pieces same way and remove once done. Second Part: Now take a small bowl, mix the shredded ginger, green pepper, coriander powder, chilli powder, turmeric, and  water

If you are a Bangalorean then this snack does not need any introduction!Yummy Iyengar Bakery Vegetable puffs(pups;-),palya bun,khara bun..who doesn't love!!Craved to eat the same here in Germany and my only option here was to make it myself!They turned out to be really yummy! Here is the recipe :) INGREDIENTS Puff Pastry Sheets – 1 pack (Buy from the frozen section of a grocery store) For the Stuffing: Oil – 1 tsp Onions – 1/4 small, finely chopped Potato – 1 small, shredded Salt – to taste Carrots – 1/4, shredded Cumin Powder – 1/4 tsp Coriander Powder – 1/2 tsp Turmeric powder – 1/8 tsp Red Chili Powder – to taste   Finely chopped green chllies -1 or 2 coriander -finely cut - 2  strands HOW TO MAKE Keep the puff pastry sheets out and thaw them at room temperature for about 40 minutes. Pre-heat the Oven at 200 degrees Celcius and keep it ready. Now for the stuffing, take a small fry pan and heat Oil on medium heat. Once hot, add in the Onions an

Here's wishing all the readers a very Happy Gowri Ganesha Festival!The recipe below is a sweet dish especially made during this festival.Read on ,try and enjoy! INGREDIENTS: For the dough: Fine Rava(Sooji) - 1 Cup  Maida -  1/4 cup   Ghee - 2 Tsp Water Oil for Deep Frying For the filling: Desiccated coconut or Shredded Kobbari -  1/2 cup   Powdered Sugar -  1/2 cup   Powdered Elaichi/Cardamom - 1/2 Tsp HOW TO MAKE: Mix all the ingredients for the dough. Add enough water to make a soft dough.Knead well and keep it aside.(Make sure not to add too much water) Take a mixing bowl and mix all the ingredients for the filling and keep it ready. Pull out small balls from the  dough and roll them into small circular puris. Make sure the puris are not too thick. Spoon in the filling on one half of the circle and fold along the center; Seal the ends well with your fingers. Take a deep fry pan and heat oil  on medium heat. Drop th

Nippattu is a very popular Bangalore snack delicacy!Nippattu is usually deep fried in oil ..However this is a  yummy low calorie recipe which is baked instead of deep fried! INGREDIENTS All purpose flour(Maida) - 1 1/2 cups Rice flour - 1/2 cup Semolina(fine Sooji) - 2 Tbsp Roasted Groundnuts - 1/2 Cup(coarsely ground) Warm water - 1/4 cup or as required Sesame seeds - 3 tsp Oil - 1/3 cup Melted butter - 3 Tbsp Onion -1(finely chopped) Green chilles - 4 to 5(finely chopped) Red chilli powder - 1/4 tsp Coriander leaves -1/2 cup(finely chopped) Curry leaves - 1/2 cup(finely chopped) Baking powder - 1 tsp

A great healthy alternative to coconut chutney,the watermelon rind chutney is very delicious and nutritious !Try it for a great variety!Do not discard the watermelon shell the next time you get it home!;-) Watermelon Rind Chutney – made from the lovely white part(one of the most underutilized parts of the watermelon) residing quietly between the fruit and its hard green exterior. Watermelon rind is very healthy & nutritious. It is rich in Vitamins A, B6 and C. It is also high in both beta-carotene & lycopene. INGREDIENTS: Watermelon Rind about 250 gms(peel the green skin and take only the white part and cut into pieces) Green chillies 7-8(adjust the spice level to your desire) Ginger - 1 inch Coriander leaves- few strands Curry leaves -few strands(only the leaves) Mint leaves - few strands Fried gram - a fistful Tamarind extract - 1 small tsp Cumin seeds- 1/2 tsp Mustard seeds - 1/2 tsp Oil -1 tsp Salt to taste HOW TO MAKE: Take a saucepan and