Pure Veg Recipes from ManeThindi!

Have Ripe bananas at home?Try this easy recipe then ..go ahead,,treat yourself to a yummy   delicacy right away!  I baked banana bread using pressure cooker as I do not have an oven at home.Feel free to use the same recipe for oven prep! Ingredients: 1 cup whole wheat flour(Atta) ¾ cup sugar ¼ cup  butter 4 ripe bananas(i used small ones )  6-8 almonds, chopped 1 pinch cardamom powder 1 tbsp sesame seeds 2 tsp baking powder 1 tsp baking soda ¼ cup milk How to make: Sift the flour,baking powder and baking soda well in a dry container. Add sugar,butter,bananas 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 and almonds. Mix and beat well . Add milk to get a pouring consistency.Now the batter is ready. Take a flat container if you are using a pressure cooker to bake the cake. Grease the container with little butter and dust it with little flour. Pour the b...

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...

So you are low on time?? ...Also you wanna have a healthy snack cum starter...??Diet conscious??Answer is CHATPATA SALAD :-)Anytime,anywhere..just a few veggies needed!Had prepared this when we went on a trip with my sister's family. Ingredients: Cucumber -1 Onion -1 Tomato-2 Chillies -1 or 2 Lemon-1 Carrot -1 Salt Pepper coriander leaves - 1-2 strands Garam masala(optional)-1/4 tsp Chilly powder(optional)-1/4 tsp   How to make: Slice Cucumber,Onion and Tomato and arrange it in a plate as shown in the picture above. Add shredded carrot on top of other veggies. Cut chillies and coriander and garnish on to it. Add salt/pepper/Garam masala/chilly powder to taste. Sprinkle lemon juice on to it .(Plus 1-2 lemon pieces can be added as decoration) Makes a yummy healthy eat!  Preparation time :10-15 minutes

(Both Sweet and Khara(spicy) Pongal Recipes) First of all wish you all a very Happy Sankranthi!So thought of sharing the traditional Pongal recipe today:) INGREDIENTS  For Sweet Pongal Rice - 1 cup Moong Dal - 1/2 cup Milk - 1 cup Jaggery - About 200 grams. Cashewnuts - About 10-12 Ghee - 5-6 Tsp. Raisins- 10-12 nos Few strands of saffron 2.5 to 3 cups of water How to Make Take a saucepan and dry roast the moong dal in it.   Cook the rice and moong dal with 2 1/2 cups of water and 1 cup of milk in the saucepan.  Take another saucepan and dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. (Note: Strain the jaggery to remove the dirt)  Heat the jaggery syrup again and stir till it becomes slightly sticky.  Add the cooked rice and dal. Mix well. Seasoning:  Cashews,Raisins in  ghee and add to the Pongal . Mix well and serve hot. INGREDIENTS  For Avarekai Khara(Spicy) Pongal 1 cup Rice ...

Soft fluffy idlis!!Who doesn't wanna eat?!Learnt this from my MIL.She makes awesome soft idlies:).For some variation,Coriander leaves and green chilles can be added to batter and the same process as below be followed for Masala Idlis. Ingredients: 1 measure Urad dal 2.5 measure Idli Rava(Idli Tari in kannada) or 2 cups Rice can be used salt to taste Little oil for greasing How to make : Wash and Soak Urad dal and Idli Tari (Rava) separately for 8 hours. Wash and drain the Urad dal and Idli rava.  Grind them separately in a grinder.(make sure not to add too much water). Mix the ground Idli rava  and urad dal together into a thick batter. Mix salt and set aside in a warm place for 8-9 hours for fermentation.(Make sure you use a big container as the Idli batter might spill after fermentation) Idlis are ready to be cooked when the batter is well fermented. Grease the Idli moulds with very little oil . Fill each of the moulds with 3/4th full of batter. ...

B asically a North Karnataka delicacy,Badnekayi(Eggplant) Ennegayi goes well with Chapathis and rice.Its a high calorie dish as more oil is used for frying!But makes a Yummy eat occassionally! Ingredients: 8 small purple coloured eggplants 1.5 tbsp Oil 1 tsp Mustard seeds A strand of curry leaves A generous pinch of Asafoetida 1 onion cut finely Salt as per taste For the Masala: 3/4 cup Grated coconut 3  tsp Coriander seeds 2 tsp Jeera 3-4 Cloves little cinnamon powder/stick 8-10  Dry Red Chilies, low/medium spiced 2 tsp Sesame seeds/Til,  white 10-12  Peanuts 1 tsp tamarind water(instead even 1 tomato can be used) 1 medium sized Onion cut How to make the Masala : Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little(make sure none of the spices are over roasted) Grind the roasted spices with coconut, onion, tamarind, and  salt; Add just enough w...

Tondekayi Godambi Palya in Kannada!   tondekayi  (Kannada - ತೊಂಡೆಕಾಯಿ) Ingredients: 1/4 kg Tindora/Tondekayi/Ivy gourd 8-10 cashews 1 small cup shredded coconut 4-6 chillies(according to your hot level) 1 tsp mustard seeds 1/4 tsp jeera  A pinch of Asafoetida 1 tsp tamarind juice salt to taste How to make: Cut the Tindora in to small pieces . Pressure cook tindora and cashews .(only one whistle in the cooker) Grind 3 cashews,chillies,jeera,mustard seeds ,tamarind ,hing,shredded coconut by adding little water to a smooth paste.(make sure its not too watery) Now take a kadai.Add little oil to it . Season with mustard seeds and transfer the ground contents to the kadai. Mix well and fry the contents for 2 minutes. Transfer the cooked Tindora+cashew contents from the pressure cooker (by draining extra water) to the kadai and mix well.Add salt to taste. Let it simmer for 5-7 mins. Serve hot with Chapatis/Phulkas Nutrition value: Ivy Gourd is rich in beta...