Pure Veg Recipes from ManeThindi!

INGREDIENTS: Milk Khova -  1/4 cup Maida or All purpose flour -1 cup Cooking soda - A pinch Sugar -  2 cup Water - 2 cup Dessicated coconut - 1 cup Ghee for deep frying Milk - 1 cup   HOW TO MAKE: For Sugar syrup: Add 2 cups of water to 2 cups of sugar and heat on a low flame. Boil till the sugar turns to a thread consistency. Mix khova, maida and little soda with very little milk. Make in to a smooth dough. Make small balls of desired shape and size Heat ghee and deep fry the balls on a low flame till they turn red. Take the jamuns out and let them cool for 5-10mins. Then put them in the already prepared sugar syrup. Keep the Jamuns in the sugar syrup for around 1/2 hour . Remove the jamuns from the syrup . Now roll the jamuns on the dessicated coconut(dry copra) and store.   Preparation time : 30mins

INGREDIENTS: 1 medium sized Gobi (Cauliflower) 3/4 cup Flour (Maida or all purpose flour)  2 tsp Corn Flour  Salt to taste  1/2 tsp chilli powder 1/2 tsp pepper powder 1 tsp Garlic Paste 1 tsp Ginger Paste 3 cups finely Chopped Onions Green bell peppers - 1 2-3 green chillies finely cut Finely Chopped Coriander Leaves  3 tsp Soya Sauce  2 tsp  vinegar 1 tbsp chilli-garlic sauce 2-3 tbsp Tomato Ketchup  1 tbsp Oil for saute 3 tbsp oil for frying cauliflower HOW TO MAKE: Wash the cauliflower florets and semi-boil them in salt water for 5 minutes. Drain the water completely and keep it aside . Mix maida, corn flour, salt, red chilli powder, pepper powder, ginger garlic, vinegar, soy sauce in a bowl.  Mix well and make a thick paste and add cauliflower and mix with the paste.  Heat oil in a saucepan and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside. Now heat 2 tbsp oil in a...

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....

Avalakki Vaggarane or Spicy Poha(parched/flaked rice) is a great breakfast delight!It is easy to make and can be made with lot of different variations ! INGREDIENTS: Avalakki/Poha/pressed rice- 2 cups Capsicum- 2 Salt to taste Oil - 1 tbsp Mustard seeds - 1 tsp Jeera - 1 tsp urad dal - 1tsp bengal gram - 1tsp Curry leaves - 2 strands Green Chillies - 6-7 Turmeric powder - 1/2 tsp Ginger- 1 inch Freshly grated coconut - 1 small cup Lemon juice - 2 tsp Chopped coriander leaves - 1 tbsp HOW TO MAKE: Take Avalakki/poha, wash it well and drain the water. Soak the avalakki in about 1 cup of water and keep aside for 8-10 minutes. After soaking, poha will become soft and dry. Heat oil in a saucepan. Add the mustard seeds,jeera,bengal gram,urad dal. After they sputter add curry leaves. Add cut ginger,capsicums and chillies and fry well. Fry till they become soft. Add 1/2 tsp turmeric powder. Now add poha to it and mix well. Finally, add grated coconut and squeeze a l...

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...