Pure Veg Recipes from ManeThindi!

Indian gooseberry is called as Amla in Hindi, nellikai in tamil and kannada and usirikaya in Telugu. Gooseberry is an immunity booster since it is high in vitamin C and has been used for years to prepare ayuvedic medicines.It is very healthy and has the power to control many ailments. Try this very easy and quick nellikai thokku recipe which tastes heavenly with hot rice and ghee!! INGREDIENTS : 1 cup of chopped nellikai/gooseberry pieces 2 tbsp. Sesame seeds  8 red chilies (adjust more or less as needed) ½ tsp cumin seeds Salt to taste Seasoning : 1 tbsp. oil 1 sprig curry leaves(dint have these:() ¼ tsp mustard ¼ tsp cumin ¼ tsp urad dal 1 broken chilli Pinch of hing HOW TO MAKE : Roast sesame seeds lightly or chana dal and urad dal till golden. Set aside to cool. Fry red chilies in 1 tsp oil and set aside, add cumin to the hot chilies. Fry nellikai pieces in the same pan on a medium high flame for 3 to 4 mins, do not burn them. Powder t...

Tried this green grapes chutney for a change and it was tangy ,spicy and tasty! INGREDIENTS: Green grapes - 500 gms Dry red chillies - about 10 to 12 Fenugreek(menthya) seeds - 1/2 tsp Asafoetida - 1/4 tsp Tomato paste - 1 tsp Mustard seeds - 1/4 tsp Salt to taste Oil - 3 tsp HOW TO MAKE: Dry roast red chillies,fenugreek and asafoetida and grind them in to fine powder. Now take a deep bottomed pan and add in the oil. Once hot add in the mustard seeds,once they sputter add in the whole green grapes and saute well until the grapes pop out and reduce in size.(this will take about 10 minutes) Add the tomato paste and mix well. Now add in the ground mixture and salt and mix well.saute for few minutes on low flame. Switch off and enjoy with hot rice or chapathis!

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 ...

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 ...

INGREDIENTS: Avocado – 1 ripe --peeled,pitted and mashed coriander leaves – 1 bunch Mint leaves - few strands Green Chillies-5-6 lemon juice – 1tsp Tamarind juice -1 tsp(concentrated) Salt to taste HOW TO MAKE: Peel the ripe avocado(It is easy to remove the skin when ripe),Once it is peeled just twist at the centre of the avocado and it will be split in to two halves and you will see a big seed,remove the seed and mash the avocado. Squeeze lime juice all over it and mix well and keep it aside. In a mixer grind coriander leaves, chillies,mint leaves,tamarind along with little salt and little water to smooth paste. Now mix that with the mashed avocados and the chutney is ready! This can be used as a sauce for sandwich,cutlet,Rotis too!   Preparation  Time: 10 minutes Nutritional Information: Avocados have diverse fats.  For a typical avocado: About 75% of an avocado's calories come from fat, m...

Tambuli is another authentic dish from karnataka.It can be made using palak leaves,ginger,cucumber,Doddapatre leaves etc.The recipe remains the same except for the type of leaves used. Doddapatre leaves in English is  Coleus aromaticus and  Karpooravalli in Tamil . This plant  is called  by many names  Cuban Oregano/ Spanish Thyme/ Indian Borage  etc. Its botanical name is  Plectranthus amboinicus . .But this is how they look like! These leaves are very good in treating skin allergies and this is a great home remedy for many ailments !  It has a cooling effect when mixed with yogurt/curd. Hence, this tambuli cools your body. It helps get rid of common cold/phlegm related cough. It works wonders for constipation & acidity. Consume the doddapatre chutney/tambuli three times a day for 2 days & notice the change.  For treating acidity, don't add green chilli while preparing the tambuli or chutney. Avoid coconut too....

Dosa is  a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein.Here's my mom's awesome masala dosa recipe !! Dosa Batter  Ingredients: 2 cups Rice 3/4 cup Urad Dal 1 fistful Bengal gram 1 fistful seeme akki(sago) 2 tsp Methi /fenugreek Seeds 1 tsp (Ghee+Oil) mixed for each dosa Salt as per taste HOW TO MAKE: Soak Urad dal, rice, methi seeds and sago with enough water  overnight. 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 full of batter at the center; With the back of the ladle, spread the batter thinly; Start fr...

Gongura leaves(Sorrel leaves in english) Gongura chutney Ingredients: Gongura leaves - 2 Bunches-make sure you take only the leaves! Methi/Fenugreek seeds - 1/2 to 3/4 tsp Dry Red Chillies - 5-6 Black pepper-1/2 tsp Asafoetida -a pinch mustard seeds-1/4 tsp Dry coconut(shredded) - 1 cup oil salt How to make: Wash the gongura leaves well and strain the extra water. Take a saucepan and add 1 tsp oil and season with asafoetida .Now fry the gongura leaves in that. Keep it aside. Now add 2 tsp oil and add methi seeds,dry chillies .(make sure it does not get burnt) Grind the fried methi ,chillies,fried gongura leaves,1 cup shredded dry copra ,black pepper and salt without adding much water(as the leaves will be already sticky) Add 1 tsp oil and season the gongura chutney with asafoetida ,mustard  seeds . Now the gongura chutney is ready! Tastes best with hot rice ! Nutrition Value: Gongura is a very rich source of  Iron, vitamins , folic acid and anti-oxidan...