Pure Veg Recipes from ManeThindi!

Aloo Methi is a quick curry or palya which is v nutritious and tasty too! Aloo takes in the flavours of its accompanying vegetable hence is a very versatile vegetable with loads of potassium in it. Methi or Fenugreek leaves has iron content and is a natural remedy for Diabetics. Hence all kinds of people - young or old, pregnant or elderly can benefit from this. This preparation is made keeping in mind a busy morning when we need to pack something sustainable but at the same time interesting! Check it out! INGREDIENTS: Aloo [Potato] 2 Big Methi leaves [Fenugreek leaves] - 1 big bunch Green Chillies - 2 or 3 Musturd oil - 1 tbsp [its optional; you can use any cooking oil] Cumin - 1/2tsp Turmeric - 1/2tsp Red Chilli powder - 1tsp [or as per requirement] Aamchur - 1/2tsp [Dry Mango Powder] Garam Masala - 1 tsp Hing or Asafoetida - a pinch Salt - as per taste. HOW TO MAKE: Fenugreek leaves [Methi] generally has lot of mud on a fresh bunch. One has to clean it thoroughly by ...

Rava Idly - One of the popular breakfast items in namma Bengaluru. It is made of rava/sooji(semolina) and hence very nutritious and healthy! Thanks to my mum for teaching me this yummy stuff! INGREDIENTS: Rava - Uppit Rava or Coarse Rava(semolina) - 250gms Curds / Yogurt - 200ml Green Chillies - 2 or 3 Coriander leaves - Handful finely chopped Curry leaves - 1 Sprig Ginger - 1" inch grated Soda - 1tsp Coconut - scrapped - one handful Mustard, channadal and urad dal for seasoning Salt to taste Carrot - Shredded, tomato - sliced, coconut HOW TO MAKE: Take 1tbsp oil in a kadai and fry rava till the colour changes to light red and starts giving nice smell. Keep it aside in a plate. In the same kadai, take another tbsp of oil and heat it. Once hot, add the seasoning items i.e., Mustard, channadal, urad dal, curry leaves, coriander, ginger and finally cashewnuts. In a big mixing bowl, mix the fried rava and the seasoning. To this add curds, soda, coconut and salt to t...

A quick and yummy dish for breakfast or snack! " Shavige  " a  kannada  word means "  vermicelli/ Sevai " INGREDIENTS:  4 cups vermicelli(I use Dragon shavige/concorde shavige as there is no necessity to fry before using shavige.If using MTR,you need to fry and then immerse the shavige in water.) 3 tsp Refined Oil 1 tsp Mustard seeds a pinch of asafoetida 1 tsp Urad Dal 1 tsp Chana Dal ½ tsp Turmeric Powder 6-7 Green chillies Few curry leaves Onion - 2 finely chopped 1 Green Bell pepper, thinly sliced 1 carrot nicely cut 1 tsp Lemon juice Chopped coriander leaves Salt to taste HOW TO MAKE: Boil water in a vessel and add the vermicelli in boiling water and let it  stay  for  five to seven minutes.Drain the excess water and keep it ready.(Do not let it soak for a long time as the vermicelli will become soggy) Heat oil in a saucepan.  Add the mustard seeds, urad dal,chana dals,a pinch of asafoetida. Saute till mustard s...

This one's my Mom's recipe:-)Pudina Palak juice is my all time favourite drink. It is a very tasty juice made using  mint and spinach leaves and other spices readily available at home. This is a highly nutritious drink which also aids in good digestion . INGREDIENTS: Palak leaves - 3 bunches(Take only the leaves) Pudina Leaves - 1 bunch(Take only the leaves ) Pani Puri masala/Jaljeera powder - 2 -3 Tsp Salt to taste Ginger - a small piece Lime juice - 2 -3 tsp Cold water - 1 litre Sugar - 1 tsp HOW TO MAKE: Take a grinder and add all the ingredients above and grind them well. Take a strainer and strain the residue and store only the juice. Add more water/salt if needed. Serve Chilled and enjoy!(Note: Makes about 4 glasses of juice) Preparation time: 15-20 minutes .

Palak Paneer is a yummy North Indian dish prepared with spinach and Paneer(Indian cottage cheese). This  is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices. INGREDIENTS:    3- 4 big bunches of spinach  (discard the coarse stems) -pressure cook 5 minutes and make a paste and keep it ready 250 gms paneer (cubed and lightly fried till brown in a tsp of ghee) 2 tbsp ghee (clarified butter) 1 tsp cumin seeds 3 onions finely chopped 4 green chillies slit length wise 1 tsp ginger garlic paste 1 tsp red chilli Powder 1 tsp coriander Powder 2 big juicy tomatoes (blanched in hot water, peeled and pureed) 1 cup water (use the water in which spinach was cooked) salt to taste 1 tsp garam masala powder 1/2 tsp kasuri methi  1 tsp malai HOW TO MAKE: Add ghee in a Kadai/saucepan  and add cumin seeds and let them splutter.  Add the onions and green chillie...

Phulkas or Rotis [Indian Bread] Phulkas or Rotis are the healthier options for wheat based staple like chapathis or Parathas. They are light and easily digestible and easy to make! It sure needs some practice before we start getting perfect phulkas..so keep trying and am sure you’ll get the hang of it soon! Ingredients : · Wheat flour – 200gms · A glass of lukewarm water · Salt to taste · Oil [Optional: to mix with the dough – 1tsp] How to make: · Sift the wheat flour for anything other than wheat flour!! Add a pinch of salt and incorporate well in to the flour using your hands. · Take a flat but a deep plate or vessel in which we can freely move our hands while making the dough. In a circular motion add water little by little and bring the dough to a ball like shape. Make sure the dough is not very hard or very soggy. · To make sof...

A tangy tomato based gravy to tingle your taste buds! Baby potatoes when crisped and added makes it a yummy combination! Ingredients : Baby potatoes- 15-20 Big ripe tomato-1 O nion-1 G reen chillies-4 Ginger Garlic paste – 2 Tsp   2-3 strands of coriander leaves Kitchen King Masala / Garam Masala – 1 Tsp Turmeric – ½ tsp Red Chilli powder – 1 tsp Cashew nut paste [8- 10 in no. and undiluted milk of ½ cup]   Salt to tast e How to make: · Boil the baby potatoes with skin on and with some salt; Peel off the skin after its boiled pierce holes with the help of a fork and shallow fry till golden brown. Take it out on a paper towel n drain the excess oil off. Keep it aside. · Grind tomato, onion, chillies to a fine paste. · Take a sauce pan and add 2 teaspoon oil. Sauté some cumin seeds and onion tomato chilli ginger garlic paste till it is done and doesn’t give raw smell. For seasoning, 1/2 tea spoon tu...