Pure Veg Recipes from ManeThindi!

Tried making Avocado Raitha or our very own version of guacamole and it turned out to be quite tasty:) INGREDIENTS Medium ripe Avocado - 1 Green chillies - 2 Onion -1 small(optional) Ginger - 1 inch Coriander leaves - 2 strands Jeera - 1.5 tsp Mustard seeds - 1 tsp Yogurt or curd - 1 cup unsweetened(if sour yogurt is used its perfect!) Salt to taste Oil for tempering - 1 tsp HOW TO MAKE Scoop the pulp of Avocado and cube them in to small pieces. Now take a grinder and grind the avocado with green chillies,coriander leaves,ginger,jeera seeds ,salt and yogurt into a puree.Now Avocado raitha is ready. Heat oil in a sauce pan and add in the oil.Once hot add in the mustard seeds and let it sputter. Switch off and temper this on Avocado raitha. Serve as a side dish with pulao or plain rice!

INGREDIENTS Raw Bananas - 2 Red chilli powder - 3/4 tsp Rasam powder - 1 tsp Salt 1/2 tsp Oil for shallow fry HOW TO MAKE Peel the skin of raw banana and slice them in to thin rounds and then drop into a bowl with salt water. Now mix red chilli powder,rasam powder and salt in a plate. Now take out the raw banana slices and marinate them with this mixture,coating them well and allow it to stay for about ten minutes.  Now take a fry pan and drop in around 6 sliced raw bananas and shallow fry it by adding oil for about 6 mins on medium flame.Flip them and repeat. Remove from fry pan when crisp and enjoy with chutney or sauce:)

Need a quick and tasty tea time snack?!Try this “Dosa Mirchi” ..all you need is leftover Dosa batter and some chillies!Try this and let me know how you liked it😊 INGREDIENTS: Mirchi aka green Chillies used for making bajjis about 6 2 big ladles of Dosa batter Jeera seeds 1 tsp  Chilli powder 1/2 tsp Salt to taste(if not already there in the batter..may be you will require more) Oil for frying HOW TO MAKE : Take a frying pan and add Oil for frying. Take a bowl,add in the batter,chilles,Jeera seeds,salt and mix well. Once the oil is heated,Dip the mirchi/chillies in the batter ,coat it well with the batter and drop it into the frying pan.Fry well until golden brown and remove. Serve hot with chutney! Preparation time: 10 minutes

     INGREDIENTS : Leek 1 big stalk cleaned and chopped Broccoli florets about 1 cup Ginger 1 tsp grated Garlic 2 pods minced Vegetable stock 4 cups Butter 1 Tbsp Peppercorns 8 to 9 Salt to taste HOW TO MAKE : Melt butter in large pot over medium-high heat.  Add Garlic and Ginger and sauté for about 30 seconds. Now Add leeks and Broccoli florets and sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes.  Add 4 cups vegetable broth (readily available) to pot; bring to boil. Cover; boil until vegetables are tender, about 8 to 10 minutes. Puree the soup in blender until smooth. Thin  soup with more broth, if desired.  Season with salt and pepper.  Serve while hot with bread! Preparation Time:20 minutes Note:If vegetable stock is not available,You can just use water:-)since broccoli by itself gives a nice texture and flavour.

Festive season and some of my friends were fasting.So tried out this eggless cake with Sabudana for a change for her Birthday.It turned out quite well!!Here goes the recipe:) INGREDIENTS: 2 cups Sabudana(dry roasted and powdered) ¾ cup sugar ¼ cup  butter 2 ripe bananas 6-8 almonds, chopped Raisins a handful 1 pinch cardamom powder 2 tsp baking powder ¼ cup milk How to make: Dry roast sabudana for about 10 minutes on medium flame. Grind the sabudana into a powder form. Sift the flour,baking powder well in a dry container. Add sugar,butter,bananas and milk 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,raisins and almonds. Mix and beat well to get a pouring consistency.Now the batter is ready. Preheat the oven to 180 deg celcius. Now take a baking container. Grease the container with little butter and dust it with little flour. Pour...

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

Short of time to cook??try this easy and delicious subzi..goes great with phulkas or rotis:) INGREDIENTS: 200 gms corn kernels(I used frozen) Capsicum 2 big cut fine Onion 1 big cut fine Ginger garlic paste 1 Tbsp Tomato 1 cut fine Green chillies 2 Garam masala 1 tsp Jeera powder 1 tsp Coriander powder 1 tsp Amchur powder 1 tsp Chilli powder 1/2 tsp Salt to taste Cream 3 Tbsp (optional) HOW TO MAKE: Heat oil in a large frying pan. Add cumin seeds, when the seeds sputter a little, add onions and saute until onions turns transparent. Add ginger garlic paste and fry for a minute. Add tomatoes and stir until the tomatoes turn soft and mushy. Now Add all the spices and stir a few times. Add capsicum and corn kernels, salt to taste and water as required and cook until the corn is soft. Turn off the heat and garnish with coriander leaves.(optional..cream can be added at this point) Serve hot with phulkas or rotis!