Pure Veg Recipes from ManeThindi!

Masaal puri -easier and quick way to enjoy masala puri when you want! Main ingredients : Aloo peas curry (recipe here- (http://www.manethindi.com/2011/02/aloo-mutterpotato-peas-curry.html?m=1) Cornflakes mixture(plain or  recipe here--  http://www.manethindi.com/2013/06/cornflakes-mixture.html?m=1) Onion chopped -1 Lemon juice Chilli powder Salt if needed HOW TO MAKE : Dilute the aloo peas curry and allow it to boil well for 5 minutes.  Now take a plate or bowl and add 2 big ladels of aloo peas masala, then add cornflakes mixture, onion, carrot, tomato, chilli powder.  Mix well and relish:) This is a decent alternative to the traditional masala puri chaat:)

Left over rice at home or need a quick evening snack with tea? Try this easy recipe and enjoy:) INGREDIENTS : Cooked Rice -2 cups mashed Besan/gram flour- 3/4 cups Onion - 2  Green chillies -2 Pudina or mint leaves- 1 cup Red chilli powder- 1/2 tsp Salt-to taste Curd -3 tbsp Oil for frying HOW TO MAKE : Take a mixing bowl and mix all the ingredients except oil and keep aside. Meanwhile heat a frying pan with oil. Once the oil is hot,add the pakora mix made in to rounds one by one. Fry it on medium heat for about 3 to 4 mins and remove it from the flame once they are golden brown.  Serve hot with tea:) Preparation time: 15 minutes

I tried to make asparagus poriyal or palya Indian style and it tastes yumm! Try it! INGREDIENTS : Asparagus - 1 bund peeled and finely cut Red or green chillies - 5  Coriander leaves - 2 Tsp Turmeric - 1/4 tsp Mustard seeds - 1 tsp Jeera seeds - 1 tsp Urad dal -1 tsp   Coconut - fresh or desiccated - 2 tbsp Oil - 2 tsp Hing - a pinch  Salt to taste  HOW TO MAKE Take a frying pan and add oil to it. Once heated, add in mustard seeds, jeera, urad dal and allow it to sputter.  Now add hing and also add finely cut asparagus. Fry well for about 5 to 7 minutes on medium heat . sprinkle little water while frying if very dry. Add salt to taste. Add fresh  or desiccated coconut and mix well. Garnish with fresh coriander and serve with hot rotis or rice! Preparation Time: 15 minutes

Healthy oats idli will surely make a good breakfast recipe! Try it:) INGREDIENTS : Oats - 2 cups Rava/semolina -1 cup Chana dal -1 tsp Urad dal - 1 tsp Mustard seeds - 1 tsp Green chillies - 2 to 3 Coriander - 2 tbsp Curry leaves - handful Baking soda - 1/2 tsp Curds - 1/2 cup Water - to adjust to idli batter consistency. Make sure its not too watery. Oil for frying and greasing the idli moulds. HOW TO MAKE : Take a frying pan and dry roast the oats for 3 minutes and allow it to cool.Then grind them to a fine powder. Now add 2 tsp oil to the frying pan, add in mustard seeds, chana dal, urad dal . Once they start sputtering add in the rava/semolina and fry well for few minutes until you get a nice aroma on medium flame. At the end add in the powdered oatsand mix well. Switch off and let the mixture cool down. Add salt to taste , curry leaves and coriander leaves . Now add in the curds and required water to get a thick batter consistency. Lastly ...

Onion Rava dosa or Rava Roast is a breakfast special from south India.It is an instant dosa which can be prepared at home with minimum ingredients and time.Rava roast tastes best when it is thin and crispier!Read on for the recipe! INGREDIENTS: Roasted Rava - 1 cup Rice flour - 1 cup Maida or All purpose flour - 2 Tbsp Chillies - 2 or 3 finely cut Onion - finely chopped - 2 Jeera or cumin seeds - 2 Tbsp Coriander leaves - 2 tsp Curry leaves Salt to taste Buttermilk - 3 cups(or water can also be used) HOW TO MAKE: Take a mixing bowl and mix all the flours with Jeera, finely chopped green chilies, coriander leaves, curry leaves, salt and add buttermilk/water to get a thin batter without lumps. The batter consistency should be pouring consistency and not spreading consistency.Allow the batter to rest for 10 minutes. Heat the tava/pan . Now start pouring the batter from the edge of the pan to get a thin layer of dosa. You will see some pores..leave them l...

Tried this green grapes chutney for a change and it was tangy ,spicy and tasty! INGREDIENTS: Green grapes - 500 gms Dry red chillies - about 10 to 12 Fenugreek(menthya) seeds - 1/2 tsp Asafoetida - 1/4 tsp Tomato paste - 1 tsp Mustard seeds - 1/4 tsp Salt to taste Oil - 3 tsp HOW TO MAKE: Dry roast red chillies,fenugreek and asafoetida and grind them in to fine powder. Now take a deep bottomed pan and add in the oil. Once hot add in the mustard seeds,once they sputter add in the whole green grapes and saute well until the grapes pop out and reduce in size.(this will take about 10 minutes) Add the tomato paste and mix well. Now add in the ground mixture and salt and mix well.saute for few minutes on low flame. Switch off and enjoy with hot rice or chapathis!

Pesarattu is an Andhra speciality!.It is made with whole green moong dal and its very healthy.It is typically served with spicy ginger chutney. NOTE: Pesarattu is mostly served with a filling of  r ava upma also called as "MLA Pesarattu" . You can add a mound to the centre of the dosa(like aloo filling used for masala dosa) for some variety:) INGREDIENTS: 1 cup   whole green moong dal soaked 1/4 cup  of  raw rice Ginger 1 inch piece Few sprigs of coriander leaves Green chillies -  3 to 4  Peppercorns - few 2 tbsp  of  oil, for drizzling on dosa while cooking 1/4 cup  of  minced onions for garnish (optional) HOW TO MAKE: First Soak the moong dal and rice together for at least 4 hours . Grind together with rest of the ingredients and some salt + water Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version or thicker for a soft version depending on your taste. D...