Pure Veg Recipes from ManeThindi!

Palak [Spinach] and Methi[Fenugreek] are the most commonly used greens in everyday cooking in the Indian Subcontinent and the Middle East. It has great nutritional value.. It is a power house of nutrition and one of the must haves for expectant mothers and a boon for Type 2 diabetics. In this particular curry/sabzi we are using Potato to go along with Spinach n' Fenugreek. It balances the taste and gives the dish volume. Have used very less cooking oil and goes well with hot Phulkas/Roti/Indian breads.  INGREDIENTS  : Spinach/Palak - 2 Big bunches Fenugreek/Methi - 2 Big bunches Potato - 6-7 [smaller ones have intense flavour and suits this dish better] Onion - 2 Big Garlic - 4-5 cloves finely chopped Oil - 1 or 2 tbsp Cumin/Jeera - 1 tsp Turmeric - 1/2 tsp Green Chillies - 2 Red Chilli powder - 1 tsp Kitchen King Masala or Garam Masala - 1-2 tsp Yogurt - 2 tbsp Amchoor/Dry Mango Powder - 1/2 tsp [Optional] Salt - As per tast...

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

Ingredients: 1 cup urad dal 1 cup idly rava(akki tari) 500 gms spinach leaves 10-12 cashewnuts fried How to make: Soak dal and rice separately and leave them for 8-10 hrs. Grind and then mix them together. Add salt to the batter.Let the batter be thick(do not add too much water). Keep aside the prepared batter for 6-8 hrs for fermentation. Wash palak,steam cook and grind it finely. Mix the ground palak to the batter. HOW TO MAKE: Grease the idly moulds and fill the moulds with 3/4 batter. Garnish with fried cashews and coriander leaves. Steam the idlis. Serve hot with cocunut chutney/sambar PREPARATION TIME:10-15 MINS IF THE BATTER IS READY