Pure Veg Recipes from ManeThindi!

Chow Chow Bhath is a breakfast special from Namma Bengaluru. Chow Chow Bhath consists of Kesari Bath (Halwa) and Khara Bhath (or Upma), where the main  for preparing these two dishes is semolina.  'Kesari' is nothing but saffron . The word 'Khara' refers to the spicy savory. These two form a heavenly combination together..hence the name chow chow bhaath:) INGREDIENTS Semolina/fine sooji/rava - 1 cup  Sugar - 1 cup  Saffron or kesari  - few strands soaked in little milk Cashew nuts - around 10 halved Cardamom powder - 1/2 tsp. Clarified butter/Ghee - 1 cup(can also use less..but this gives the taste ) Water -3 cups  HOW TO MAKE: Take a frying pan, add ghee or clarified butter keeping the flame very low. Once it becomes hot, add cashew nuts broken into pieces and fry till very light golden brown. Now add in the semolina and fry until you smell a nice aroma .   Now a...

  Avial is a side dish common to Tamil and kerala cuisines..It is very easy to prepare and very nutritious.   INGREDIENTS : Carrots                  1 Potatoes                1 Beans                  10 Raw banana        1 Drumstick            1 Turmeric               a pinch Coconut oil          1 tbsp Yogurt/curds       3 Tbsp Curry leaves         a few (optional) Salt to taste For Grinding: ·     ...

Homemade Paneer or cottage cheese..it is healthy and yummy!prepare at home n enjoyy !! INGREDIENTS : 1.5 liter milk 1 cup curd HOW TO MAKE Bring the milk to a rolling boil (make sure you are right there to avoid spill overs!). Add 1 cup of curd and give it a good mix. Now simmer for another 2 minutes and let the whey separate well. Switch off the flame and let it cool a bit. Now take a cheese cloth or a thin cotton cloth and transfer the whey on to it.Be sure to cool off to a normal temperature before squeezing the excess water. Now keep the cheese cloth on a strainer and keep some heavy weight on it so that all excess water will be removed .  Leave for about 2 hours .  Now take the paneer and refrigerate for about 1 hour . Once the paneer is a bit hard, cut them into cubes and they are ready to be used in curries or can be stored about 15 to 20 days in refrigerator.  Note: Lemon juice or curd can be used instead of curd.But I seem to like the...

Great to have  just as a soup or with rice, coriander-jeera rasam is simple to prepare and very tasty ! INGREDIENTS 1.5 tsp Coriander seeds 1.5 tsp Jeera seeds 2 tbsp Grated coconut, fresh/frozen 2 to 3 Dry red chillies, low spiced 3 to 4 peppercorns 2-3 strands Coriander leaves 1/2 tsp Tamarind paste 1/2 tsp Jaggery(optional) 1 tsp Ghee/Clarified butter or vegetable oil can be used. 1/2 tsp Mustard seeds A pinch of hing 7 to 8 Curry leaves Salt to taste HOW TO MAKE Grind together coconut, coriander seeds, jeera, cilantro and red chillies with a cup of water. Take a container.Add about 2-3 cups of water and dilute the ground mixture. Bring to boil on stove. Add tamarind paste, jaggery and boil for another 4-5 mins. Now tadka with mustard seeds, hing and curry leaves.  Serve hot with rice and enjoy! Preparation Time: 15 minutes

This can be prepared within minutes if you have batter ready! Still faster if you have ready idlis! INGREDIENTS : Idlis - 3 to 4 Chutney pudi - 2 Tsp(I used MTR chutney powder) Oil or ghee -2 Tsp Mustard seeds - 1/2 Tsp HOW TO MAKE : Take a kadai. Add in the oil and let it heat. Add in the mustard seeds and let it sputter  a bit. Now add in the cut idli pieces and let it fry for about a minute. Now sprinkle the chutney powder available in your pantry and mix well. Let it fry for about a minute on medium flame. Switch off the flame and serve while hot! Preparation Time: 5 minutes

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:)