Pure Veg Recipes from ManeThindi!

Palak [Spinach] and Methi[Fenugreek] are the most commonly used greens in everyday cooking in the Indian Subcontinent and the Middle East. It has great nutritional value.. It is a power house of nutrition and one of the must haves for expectant mothers and a boon for Type 2 diabetics. In this particular curry/sabzi we are using Potato to go along with Spinach n' Fenugreek. It balances the taste and gives the dish volume. Have used very less cooking oil and goes well with hot Phulkas/Roti/Indian breads.  INGREDIENTS  : Spinach/Palak - 2 Big bunches Fenugreek/Methi - 2 Big bunches Potato - 6-7 [smaller ones have intense flavour and suits this dish better] Onion - 2 Big Garlic - 4-5 cloves finely chopped Oil - 1 or 2 tbsp Cumin/Jeera - 1 tsp Turmeric - 1/2 tsp Green Chillies - 2 Red Chilli powder - 1 tsp Kitchen King Masala or Garam Masala - 1-2 tsp Yogurt - 2 tbsp Amchoor/Dry Mango Powder - 1/2 tsp [Optional] Salt - As per tast...

Crackers with toppings has always been a tea time favorite across countries. Crackers are of different types.. cheese crackers.. salted.. salt n sweet.. and many more.. comes in interesting shapes too. Cheese and Veggie toppings on crackers make it an healthy, nutritious, colorful and interesting combo and as mentioned in the title of this recipe its fire free cooking and is safe for kids to try and encourage their creativity! This can be eaten guilt free as the calories are very few compared to heavier options like Pizzas! This can be served as one of the starters in a party.. Kids especially love them! So.. Lets get cracking! :) INGREDIENTS : Crackers of your choice (I have used the Salted ones) Vegetables finely chopped (Onions n' Tomatoes) Chopped Green olives/Jalapeno  Cheese (any.. i have used the bits from cheese slices) Mixed Herbs, Ground pepper and salt for seasoning. HOW TO MAKE : Take a colourful plate and pla...

Aloo paratha is a Popular breakfast /brunch dish. INGREDIENTS (measure 1 cup = 250 ml) for the aloo or potato stuffing: 3 to 4 medium potatoes or aloo, boiled and mashed 1 or 2 green chilies, chopped finely 3/4 tsp chilli powder  1 tsp of garam masala powder  ½ to 1 tsp amchur 2 to 3 tsp finely chopped coriander leaves (optional) salt as required oil or ghee as required for roasting parathas for the whole wheat dough: 2 cups whole wheat flour ½ tsp salt 1 to 2 tsp oil or ghee water as needed HOW TO MAKE : To prepare the aloo stuffing: first boil the potatoes and peel them.  Now mash the potatoes very well, there should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt. mix the spices and green chilies with the mashed potatoes very well. check the taste and add more salt or red chili powder or dry mango powder as per your taste. To prepare whole...

Try this exotic side dish with chapathis or rotis for your guests and I am sure that they will go gaga!! INGREDIENTS : Beans -cut in to small chunks-1 big cup Oil -1 tbsp Mustard seeds -1 tsp Jeera seeds -1tsp To grind : Almond powder - 4 Tbsp Chillies - 3 to 4 Ginger - 1 small piece Tamarind paste -3/4 tsp Jeera seeds - 1 tsp Mustard seeds - 1 tsp Coriander leaves - 3 to 4 strands Salt to taste HOW TO MAKE : Take a kadai. Add oil and when it is hot add mustard and jeera seeds. Add in the washed cut beans and fry for about 10 mins with little water n salt. Meanwhile grind all the ingredients under"to grind" with about half a cup water and keep it ready. Now add the ground mixture to the beans and fry it for about 2 to 3 mins. Simmer it for 2 mins and switch off. Serve hot with rotis or chapathis. Serves 4 Preparation time:15 mins

Tried this raw banana curry with a variation and it tastes great with rotis! INGREDIENTS : Raw bananas - 2 Onion chopped -1 Besan mixed with water ,chilli powder and salt.for dipping the raw banana) Jeera 1 tsp Mustard seeds  1 tsp To grind: Onion  1 Tomatoes 2 Cinnamon 1 inch Cloves 4 Jeera 1 tsp Chillies 4 to 5 HOW TO MAKE : Take a kadai. Add oil and when it is hot add mustard and jeera seeds. Add in the cut Raw banana after dipping in besan and fry for about 10 mins .keep it aside. Meanwhile grind all the ingredients under"to grind" with about half a cup water and keep it ready. Take one more kadai and add oil and Mustard seeds.fry the ground mixture for couple if minutes until the raw smell vanishes. Now add the ground mixture to the fried raw banana  and fry it for about 2 to 3 mins. Simmer it for 2 mins and switch off. Serve hot with rotis or chapathis.

Need a quick n healthy dessert. .try this chocolate banana chia pudding! Chia seeds are a nutritional powerhouse, full of fiber, protein, omega-3 fatty acids, and calcium. Unlike the traditional pudding, there’s no need to stand over the stove stirring and stirring – the chia seeds does the work for you:-)This yummy healthy dessert  will make your fussy eating kid hungry for sure!!try it!:) INGREDIENTS  : ¾ cup mashed ripe banana (2 medium bananas) 1 small banana sliced for mixing with the pudding (optional )  1½ cups milk  3 tbs. cocoa powder ½ tsp. vanilla extract ½ cup chia seeds HOW TO MAKE : Place the bananas in a blender and puree. Add the milk, cocoa powder, and vanilla extract. Blend until smooth. Place the chia seeds in a medium bowl . Pour the chocolate mixture over the chia seeds and stir. The pudding will start to thicken right away, but for the best results, cover the bowl and let the pudding thicken in the refrigerator fo...

Methi or fenugreek seeds are very bitter by nature. So cooking a curry directly is not a great idea!But sprouting them reduces the bitterness and it can be used in curries.Try this spicy methi sprouts curry:) INGREDIENTS : Oil - 2 tbsp Cumin seeds - 1 tsp Mustard seeds - 1 tsp(optional) Onion -2 big, finely chopped Tomato - 1 big, finely chopped Ginger-garlic paste - 1 tbsp Green chilly - 2 slit Salt to taste Red chilly powder - 2 tbsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp or channa masala water - 1/2 cup Fresh coriander to garnish(optional ) HOW TO MAKE : Heat oil in a thick bottomed kadai. Add cumin seeds and Mustard seeds. Add onion and fry till brown. Keep stirring. Add Ginger and garlic paste. fry for a minute. Add tomato . Mix well and cook till the tomato is half cooked. Add sprouted methi seeds and other ingredients. Mix well. Close the lid and cook on medium for abt 8 to 10 minutes. Garnish with fresh coriander. Enjoy it with soft chapat...