Pure Veg Recipes from ManeThindi!

Tried making Avocado Raitha or our very own version of guacamole and it turned out to be quite tasty:) INGREDIENTS Medium ripe Avocado - 1 Green chillies - 2 Onion -1 small(optional) Ginger - 1 inch Coriander - 2 strands Jeera - 1.5 tsp Mustard seeds - 1 tsp Yogurt or curd - 1 cup unsweetened(if sour yogurt is used its perfect!) Lime juice - 1 tsp Salt to taste Oil for tempering - 1 tsp HOW TO MAKE Peel the skin of Avocado and cube them in to small pieces. Now take a grinder and grind the avocado with green chillies,lime juice,coriander,ginger,jeera seeds ,salt and yogurt into a puree.Now Avocado raitha is ready. Heat oil in a sauce pan and add in the oil.Once hot add in the mustard seeds and let it sputter. Switch off and temper this on Avocado raitha. Serve as a side dish with pulao or plain rice!

INGREDIENTS Raw Bananas - 2 Red chilli powder - 3/4 tsp Rasam powder - 1 tsp Salt 1/2 tsp Oil for shallow fry HOW TO MAKE Peel the skin of raw banana and slice them in to thin rounds and then drop into a bowl with salt water. Now mix red chilli powder,rasam powder and salt in a plate. Now take out the raw banana slices and marinate them with this mixture,coating them well and allow it to stay for about ten minutes.  Now take a fry pan and drop in around 6 sliced raw bananas and shallow fry it by adding oil for about 6 mins on medium flame.Flip them and repeat. Remove from fry pan when crisp and enjoy with chutney or sauce:)

Need a quick and tasty tea time snack?!Try this “Dosa Mirchi” ..all you need is leftover Dosa batter and some chillies!Try this and let me know how you liked it😊 INGREDIENTS: Mirchi aka green Chillies used for making bajjis about 6 2 big ladles of Dosa batter Jeera seeds 1 tsp  Chilli powder 1/2 tsp Salt to taste(if not already there in the batter..may be you will require more) Oil for frying HOW TO MAKE : Take a frying pan and add Oil for frying. Take a bowl,add in the batter,chilles,Jeera seeds,salt and mix well. Once the oil is heated,Dip the mirchi/chillies in the batter ,coat it well with the batter and drop it into the frying pan.Fry well until golden brown and remove. Serve hot with chutney! Preparation time: 10 minutes

     INGREDIENTS : Leek 1 big stalk cleaned and chopped Broccoli florets about 1 cup Ginger 1 tsp grated Garlic 2 pods minced Vegetable stock 4 cups Butter 1 Tbsp Peppercorns 8 to 9 Salt to taste HOW TO MAKE : Melt butter in large pot over medium-high heat.  Add Garlic and Ginger and sauté for about 30 seconds. Now Add leeks and Broccoli florets and sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes.  Add 4 cups vegetable broth (readily available) to pot; bring to boil. Cover; boil until vegetables are tender, about 8 to 10 minutes. Puree the soup in blender until smooth. Thin  soup with more broth, if desired.  Season with salt and pepper.  Serve while hot with bread! Preparation Time:20 minutes Note:If vegetable stock is not available,You can just use water:-)since broccoli by itself gives a nice texture and flavour.

Festive season and some of my friends were fasting.So tried out this eggless cake with Sabudana for a change for her Birthday.It turned out quite well!!Here goes the recipe:) INGREDIENTS: 2 cups Sabudana(dry roasted and powdered) ¾ cup sugar ¼ cup  butter 2 ripe bananas 6-8 almonds, chopped Raisins a handful 1 pinch cardamom powder 2 tsp baking powder ¼ cup milk How to make: Dry roast sabudana for about 10 minutes on medium flame. Grind the sabudana into a powder form. Sift the flour,baking powder well in a dry container. Add sugar,butter,bananas and milk in a blender and blend them into a nice puree. Now pour the above puree into the container containing flour. Add a pinch of cardamom powder,raisins and almonds. Mix and beat well to get a pouring consistency.Now the batter is ready. Preheat the oven to 180 deg celcius. Now take a baking container. Grease the container with little butter and dust it with little flour. Pour the batt

INGREDIENTS : Palak leaves 400 gms Green chillies 5 to 6 Roasted Sesame seeds 2 tsp Mustard seeds 1/2 tsp Shredded Coconut 1 cup or dessicated coconut can also be used Tamarind paste 1 tsp Jaggery 1 inch piece Oil 1 Tbsp Salt to taste HOW TO MAKE : Blanch the palak or spinach leaves in hot water until the raw smell vanishes. Drain the water Take a kadai.Add in the drained palak leaves again with chillies and fresh coconut or desiccated coconut powder and fry for few minutes. Now add tamarind,jaggery,salt and mix well. Allow the mix to cool down . Blend the mixture into a smooth paste without adding extra water . Add oil and add  mustard and jeera seeds when hot and transfer this seasoning to the blend paste. And the palak pullugura is ready to be served with rice or chapathis!! Preparation time : 10 minutes z

Short of time to cook??try this easy and delicious subzi..goes great with phulkas or rotis:) INGREDIENTS: 200 gms corn kernels(I used frozen) Capsicum 2 big cut fine Onion 1 big cut fine Ginger garlic paste 1 Tbsp Tomato 1 cut fine Green chillies 2 Garam masala 1 tsp Jeera powder 1 tsp Coriander powder 1 tsp Amchur powder 1 tsp Chilli powder 1/2 tsp Salt to taste Cream 3 Tbsp (optional) HOW TO MAKE: Heat oil in a large frying pan. Add cumin seeds, when the seeds sputter a little, add onions and saute until onions turns transparent. Add ginger garlic paste and fry for a minute. Add tomatoes and stir until the tomatoes turn soft and mushy. Now Add all the spices and stir a few times. Add capsicum and corn kernels, salt to taste and water as required and cook until the corn is soft. Turn off the heat and garnish with coriander leaves.(optional..cream can be added at this point) Serve hot with phulkas or rotis!

Try this soup for some variety and immediate boost in energy ! INGREDIENTS: Beetroots - 2 Potato - 1 Onion -1 Garlic - 2 pods Olive oil 1 Tbsp Cornflour 1 Tbsp mixed in 1/8 cup water Water - 1 cup  HOW TO MAKE Take a frying pan. Add in the olive oil,onion and garlic .Fry for couple of minutes and let them cool. Now add in the peeled and cut Beetroot and potato pieces in water and boil them until soft.Alternatively it can be pressure cooked. Now add in the fried mixture to it and blend them all using a hand mixer.(or use a normal mixer to blend them) Add salt and pepper to it and allow it boil for about 5 minutes on medium high. Switch off and serve! Serves :5

This time around I tried baking the plum cake using whole wheat (type 1050) what we get in Germany and it turned out to be a hit!Here goes the recipe! INGREDIENTS 2 cups whole wheat flour 2 teaspoons baking powder 5-6  plums 1 ripe banana Sugar 6 to 10 tsp 3/4 cup melted butter 1/4 cup milk Almonds - cut about 1/2 a cup HOW TO MAKE Preheat the oven to 180 degrees Celcius. Grease and flour the baking pan. Sift together the flour, baking powder  into a large bowl.  Pour in the melted butter and mix well. Meanwhile,using a blender/mixer,blend the plums, banana and sugar with milk.  Make a well in the center and pour in the blended puree. Now add in the cut almonds.(optional) Mix well and pour onto the greased pan. Bake in the preheated oven for about 45-50 minutes, or until a fork inserted into the center of the cake comes out clean.  Allow it to cool and Enjoy!

Radish Raitha is very healthy and tasty!Recipe follows:) INGREDIENTS White Radish - 1 big cup (grated) Green chillies - 1 or 2  Ginger - 1 tsp(grated) Curry leaves - a few Coriander leaves - 1 sprig (finely cut) Oil - 1 tsp for tadka Mustard seeds - 1/2 tsp Bengal gram - 1/2 tsp Urad dal - 1/2 tsp Curds - 3 Tbsp Salt to taste HOW TO MAKE Take a bowl and add the grated radish. Take a saucepan,add in the oil and once the oil is hot add in the mustard seeds,bengal gram and urad dal. Once they start sputtering,add chillies,ginger,curry leaves and saute for a minute. Now add the tadka to the radish bowl. Add curds and salt and mix well. Garnish with coriander leaves . Now Radish Raitha is ready to be served! Preparation Time: 10 minutes.

Left over Idly batter at home?!No worries!try onion Paniyarams for a change..and you will definitely get hooked!!                             INGREDIENTS Idly batter - about  3 cups  Onions - 2 -finely chopped  Green Chilles - 2 to 3 finely chopped Ginger (grated) - about  ½ inch  Asafoetida(Hing) - a pinch Black pepper - ½ tsp  Red chili powder(optional) Curry leaves - few sprigs Grated coconut - 2 Tbsp salt if required HOW TO MAKE Take a mixing bowl and add  all the ingredients with the Idly batter.                                          Add little salt if necessary and mix well. Heat the paniyaram tava ready.(it should be heated up before)                                          Grease the tava with a few drops of oil. Once it is hot,take a table spoon of the batter and fill about ¾ of the paniyaram mould.                                         Drizzle little oil and let it cook for 2-3 minutes on a low or medium flame

Tried this carrot kheer along with the goodness of muesli for a change!We all loved it!Hope you like it too!!Here is the recipe:) INGREDIENTS: Carrots - About 4 carrots(big) chopped into pieces  Milk - 1.5 cups Condensed milk - 4 Tbsp Ghee - 1 Tsp Almonds(soaked in little water) - 5-6 Muesli - 1/4 cup Sugar - 3 tbsp Water - 3/4 cup Saffron few strands HOW TO MAKE: Take a pressure cooker. Add in the chopped carrots(Peel the carrots if necessary) Pressure Cook the carrots in milk for about 3 whistles ,switch off and allow it to cool completely. Then blend them to a paste along with soaked almonds.  Heat ghee and shallow fry muesli for a few seconds and keep aside.  To the the same vessel, add the carrot paste and saute for 10 minutes.(to get rid of the raw taste) Add about 3/4 cup water and sugar to the reduced carrot paste and stir till the sugar dissolves.  Now add in the fried muesli .  Garnish with few saffron strands. Serve chilled and Enjoy!

INGREDIENTS: Cornflakes (dry) – 250 gms Raw unsalted peanuts – 1/2 cup Cashew nuts – 15(optional) Curry leaves – 1 sprig Red chilli powder – 1 tsp Sugar – 1/4 tsp(optional) Salt – to taste Oil – 1 Tbsp HOW TO MAKE: In a microwave proof bowl place the corn flakes and microwave at high for 3-4 minutes till they pop up and become crisp. Or shallow fry with little oil in a wok for a few minutes until you get a nice aroma. Mix once after every minute to avoid burning and to get a crisply done flakes. Transfer to a bowl. Now add a little oil and add in the peanuts and cashews.Allow them to pop and then remove and keep aside. Now,Heat a big pan / kadai with oil. Let it become hot, almost to a smoking level. Turn off flame and take off the stove. Immediately add red chilli powder, salt, sugar and curry leaves and mix briskly. Add all the roasted ingredients to the pan and mix gently till all the ingredients get well coated. Store in an air tight container and enjoy w

Left over pongal at home or wanna try something new,try this easy recipe for a change:-)Pongal vada!! INGREDIENTS: Pongal(Khara-spicy)- 1 cup(note:left over pongal can be used,should be in room temperature) Onion -1 chopped well Chillies- 1 or 2(optional) Besan - 1 cup Rice flour - 2 tsp Salt to taste Oil for frying HOW TO MAKE: Take a big mixing bowl and add pongal,besan ,rice flour,onion,chillies and salt. Mix well without adding any additional water as the water content in pongal will be quite sufficient. Heat a frying pan with oil and keep it ready. Now make small lemon sized balls with the batter and fry them in the pan until golden brown on low to medium heat. Remove from pan and pat dry the extra oil. Serve hot with chutney! Preparation Time: 15 minutes

While the original intent of making pickle was to preserve the seasonal vegetables,it has over centuries become an intrinsic part of Indian culinary experience!No meal is considered complete without a dash of pickle:)Pickle making is a tradition and each region have their own twist to the recipes.Spurred by the availability of zitrone(lemon like) in Germany,I was motivated to try making a zitrone pickle!It tasted real yummy an here goes the recipe:) INGREDIENTS Zitrones - 4-5(big) Fenugreek seeds - 2 tsp Asafoetida(Hinge) - 1/4 tsp Red Chilli powder - about 75 gms(add less if you want it less spicy) Salt - about 50 gms(or as per your taste) HOW TO MAKE Preparing the pickle jar: Take a glass jar and wipe it well to make sure there is no moisture. Cut the zitrones to small pieces as per your desire . Add in the Zitrones to the clean jar. Now add in the salt and mix well. Close the jar(make sure it is tight) and keep it aside for about 4-5 days.(Make

INGREDIENTS: Spring Onions - a bunch Onion - 1/4 cup, finely chopped (optional) Garlic - 2 big cloves, finely chopped Butter- 2 teaspoons Milk - 1/2 cup Water/Vegetable stock - 1 cup Salt - to taste Crushed black pepper - 1 Tsp HOW TO MAKE: Wash and chop the spring onions top and bottom part separately. In a Pan,heat Butter.Add chopped garlic and fry for few minutes. Now,Add chopped onion and bottom part of the spring onion. Saute them till the onion gets translucent. Add spring onion top part and saute well without changing the colour. Once it is done, allow it cool completely. Blend the mixture to a smooth paste and transfer to sauce pan again. Add vegetable stock and warm milk. Simmer it for 5-7 minutes. Add salt and pepper. Serve hot with bread or croutons. Note: Make sure to fry the spring onions well ,till the raw smell vanishes. Preparation time:30 minutes(Including cooling) Serves: 2

Miss those yummy Iyengar Bakery Aloo Bun/Palya Bun from Namma Bengaluru here!So this was my first try at baking them here..wasn't bad for first time trial:) INGREDIENTS: Potatoes - 3 large Onion - 2 large Oil - 3 Tbsp  Green chillies - 6 to 8 (finely cut) Salt - to taste Mustard seeds - 1 tsp Curry leaves - a few  Coriander leaves - 1 cup finely chopped For the Bun dough: All purpose flour /Maida - 3 cups Salt - 1 1/2 tsp Dry yeast - 2 1/2 tsp Water - 1 cup luke warm Milk - 1/4 cup (luke warm) Butter - 1/4 cup melted Sugar - 2 tsp For Brushing the bun before baking: 1 Tbsp of milk + 1 Tbsp oil HOW TO MAKE: For the filling to be used inside the buns: Boil potatoes. Peel them and mash them coarsely. In a pan, heat oil and add mustard seeds. When they start sputtering, add green chillies and curry leaves. When they are done, add onions and saute them until translucent. Add salt and mix well. Now add in the mashed potatoes.  Garnish wi

One more experiment with oats!Yummy oats cutlets!Read on for recipe:) INGREDIENTS: Oats – 3/4 cup dry roasted and powdered. Potatoes(boiled and mashed well) - 2 Onions – 2 (finely cut) Green Chillies – 6 (finely cut) Ginger – 1 tsp (grated) Red chilli powder – 1/2 tsp Garam masala powder - 1/2 tsp Cumin Powder – 1/2 tsp Mustard seeds - 1/2 tsp Salt – to taste Oil   Curry leaves  Coriander leaves – few strands finely cut HOW TO MAKE: Dry roast the oats and grind it to fine powder and keep it aside. Heat 2 tsp of oil in a pan and add the cumin seeds and mustard seeds. When it starts to splutter, add the chopped green chillies ,curry leaves followed by the chopped onions and salt. When the onions become translucent, add the grated ginger. Toss it for 2 minutes and then add the red chilli powder, cumin powder, garam masala and fry for few  minutes. Now add the mashed potatoes  and fry for another 5 to 10 minutes. Add the chopped coriander and mix well.

Tandoori Roti is a type of Indian bread which is traditionally made in a clay oven called "tandoor".Since clay ovens are not so common now..here is a simple home recipe which comes close to a tandoor roti and very easy to make too:) INGREDIENTS: Chapathi flour - 2 Cups Warm water - 3/4 cup + little extra Salt -1/2 tsp or to taste Dry chapathi flour for dusting Bread Toaster HOW TO MAKE: Take a bowl and mix the chapathi flour and salt well. Now Add in the warm water and knead well to form a smooth dough. Let the dough rest for about 15 to 20 minutes before using it. Divide the dough in to a medium lemon sized balls. Dip the dough in to dry flour once and roll it in to a oval shape using a rolling pin.(Let it be thicker and smaller than the normal rotis) Place the rolled out roti on a hot tava and cook on both sides until you see some bubbles and they turn in to brown spots. Remove roti and keep in a covered hot case. Repeat the process for the

CRISPY BABYCORN Baby Corn is so versatile that it can be used in making starters or main course.. Here is a simple and quick way to make a yummy snack with minimum ingredients and time!  Ingredients: Baby Corn - 10-15 Nos. slit in the middle and chop to 1" sized pieces Onion - 1 Big Tomato - 2 Medium  Corn Flour - 2 tbsp All purpose flour - 1 tbsp Green chillies - 4 finely chopped Ginger Garlic paste - 2 tsp Soy Sauce - little Vinegar - little Tomato Ketchup - 2 tbsp Spring onions - a small bunch Coriander - a few sprigs [only the leaf part] Oil for deep frying Salt to taste Method: Take a bowl and mix the corn flour, all purpose flour 2 green chillies [finely chopped or paste] salt to taste. Batter should be of medium consistency not to thick nor thin and should nicely coat the slit baby corns well.  Deep fry the babycorns and keep aside. Take a big wok/ kadai and add a tbsp of oil add chopped onions which is cut length wi

Thanks a lot Vicki for organising today's event " grow your blog".It is a great way to meet fellow bloggers and readers sharing the same passion! Hello and welcome to ManeThindi! My name is Shivin and I am from INDIA ."ManeThindi" meaning "Home Cooked food" in my native language and will showcase all authentic vegetarian recipes made in @ home.It will also showcase other veggie dishes and snacks from other parts of India as well! I started blogging because of my passion towards cooking.And also one of the main things was to preserve our traditional recipes and to share to a larger audience that there exists wide choice of food even if one chose to be a vegetarian. Come join and enjoy the culinary journey of exploring home made vegetarian food(www.manethindi.blogspot.com) Thanks for stopping by manethindi ,wishing all my blogger friends all the very best as we get-together to encourage each other !!Cheers! Shivin

Mouthwatering Masala Dosa recipe in a healthy style!For this recipe you will be just replacing the quantity of rice usually used in traditional dosa recipe with OATS!Try out this healthy and nutritious recipe! Dosa Batter  Ingredients: 2 cups Oats ( any brand is fine) 3/4 cup Urad Dal 1 fistful Bengal gram 2 tsp Methi /fenugreek Seeds 1 tsp (Ghee+Oil) mixed for each dosa Salt as per taste HOW TO MAKE: Soak Urad dal,bengal gram, methi seeds with enough water for about 6-8 hrs. Soak the OATS in water just before you start grinding.(soak it for about 15-30 mins) Grind the soaked ingredients with enough water to a  smooth paste in a grinder;Make sure the batter is not too watery! Allow the batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise else the batter will overflow due to fermentation! Add salt to the fermented batter and mix well. Place a non stick Tava on medium heat.Once hot, pour a ladle f