Pure Veg Recipes from ManeThindi!

Pepper n' Jeera Rasam- Is a very good as a digestive n light on the tummy along with hot rice and a dash of ghee. This is non spicy but flavorful rasam. Can be had like soup as well. Rich source of protein as well as its made of toor dal. Ingredients: Toor Dal - 1 cup [appx. 50gms] Tomato - 1-2 Jeera - 1 tbsp Pepper - 15-20 [as per requirement] Hing - generous pinch [mix little water with the hing paste] Tamarind - watery pulp [little] Mustard - for tempering Ghee - 1-2 tsp for tempering Turmeric - 1/2 tsp Curry Leaves - 1-2 sprigs Salt - as per taste How to prepare: Pressure cook toor dal till it is completely mushy. Mash it well till smooth. Add adequate water and turmeric to the mashed dal. Let it boil. Add chopped tomatoes, tamarind pulp and hing water. Simmer it. Simultaneously, take a skillet and prepare the tempering which is vital for this dish. Using a mortar and pestle hand crush the jeera and pepper. It should be very coarse. In a hot ski...

Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner. To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number] Ingredients: Rice flour [500 gms] Chiroti Rava or Fine Semolina [2 tbsp] Ground Nuts - 50gms Fried Gram - 30gms Dry Copra [Finely Chopped to small bits] - 1 cup Curry Leaves [dried and finely chopped, optional] Red Chilli Powder - 3-4 spoons [can vary with requirement]  Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered] White Til - 1 tbsp Ghee / Clarified Butter 2 teaspoon for mixing Salt to taste Hot Oil - for deep frying [out of which...

Palak Methi aur Paneer ki Saag is a calcium, minerals and protein rich gravy. Its got a very herby and fresh flavour, making it ideal to go with both roti and rice alike. This gravy is prepared along with fresh cream and paneer making it nutritious and delicious especially for expectant mothers. The usage of spices are minimal as it tends to over power the greens. To Serve 4 Ingredients - Palak / Spinach - 3 medium bunches [cleaned, blanched and pureed] Methi - 1 medium bunch [separate only the leaves, cleaned and finely chopped] Paneer - 200gms [Appx.] Onions - 2 big [roughly chopped] Green chillies - 1 or 2 [best if sparingly used] Garlic - 10 pods or more! [garlicky flavor gives an edge to this dish] Coriander powder - 1-2 tbsp Cumin/Jeera - 2 tsp Bay leaf and Elaichi/Cardamom - 1 Red chilli or Paprika - 1-2 tsp [as per requirement] Kasuri Methi or Dried Fenu greek leaves - 1-2 tsp Milk - 1 cup Oil or Ghee - 1tbsp Fresh Cream - 2 tbsp Cashew - 10 [so...

Goli Baje or Bajji also called as Mangaluru Bajji is a Karavali dish which is hugley popular everywhere. Its made of very simple ingredients and doesnt take a lot of effort but the result is just awesome. Its crisp on the out and spongy in the inside. Its flavorful and a hit with both young and old. Since the ingredients are very easily available, it can be made in large quantities like functions or parties. Its served with simple coconut chutney or tastes great with tomato ketchup or any of the sauces/dips! For Coconut or Kayi chutney please click on this link - http://www.manethindi.com/2016/07/kayi-chutney-coconut-chutney.html To Serve 4 Ingredients - Maida / All purpose flour - 300 gms [appx.] Rice flour - 50 gms [appx.] Soda bi Carbornate - 1/2 tsp Sour curds - 1 big cup Green chilli - 5-6 [depending on the vartiety and heat] finely chopped Curry leaves - 3-4 sprigs finely chopped Coriander leaves - a bunch finely chopped Coconut - about 50gms or 1 cup ve...

Veggie Tomato Cream Pasta - This pasta satiates an Indian palette to the T!! It has a pleasing colour [pink] and a great creamy texture making it favorite with both elders as well as kids. Veggies like coloured bell peppers, mushrooms, zucchinis, olives added to this yummy pasta makes it a complete and filling meal. I remember getting to know about this as a "new" dish in the early 2000 as a college student when it started making waves in India. My little sister who was a school girl and I were curious then and tried different ways to cook this versatile dish and came up with different stuff every time! Nostalgic for sure:) Today, though we get ready to eat pasta or different flavored pasta sauce off the shelf in any super market, I always prefer the home cooked simple yet tasty tried and tested sauce used in this recipe. One can be more creative by adding more ingredients to enhance the taste or the consistency of the pasta to suit tastes. Ingredients: To serv...

Coconut Chutney - as the name suggests is made of Coconut and lots of it! In regular South Indian kind of chutneys we use coconut as one of the ingredients along with other ingredients. Whereas in coconut chutney we use fresh coconut and subtly spice it and is eaten as an accompaniment for dosas/idlies/chapatis. Its also served as one of the first condiments on "BaaLe Yele Oota" i.e., the famous South Indian Plantain leaf meal. Goes very well with fried stuff like Medu Vada or  Bajjis / Bajiyas. Its generally left to the natural white colour and the use of turmeric or green chilli or red chilli is avoided to keep the taste n flavor of the coconut intact. [Handy Tip: This dish has to be consumed immediately or stored in refrigerator for longer usage. Stays good for 2 days under good refrigeration.] Ingredients: Coconut - 2 big cups  Green chillies - 3-4  Ginger - 1/2 " piece [peel and chop] Hing or Asofoetida - a generous pinch Tamarind - a marble sized...

Davangere Benne Masala Dosa - Is a "masala dosa' variant where the dosa, the potato curry and the chutney is white in color and use of turmeric or coriander is minimal to nil. Its distinct taste is because of this feature and of course because of generous use of butter while making and serving the dosa. Davangere is a place in Karnataka in the southern part of India and this dish had its beginning there and became very popular.. hence the name. In restaurants where this type of dosa is served, its generally made on firewood heated large tava/stone which carries the smoky flavor when served. When  eaten along with subtly flavored coconut chutney its just out of the world! In my place we eat this dish in a brunch on a lazy Sunday as its very sumptuous and filling! Kids especially like this as its not very spicy but at the same time its very yummy :) For this preparation 3 items are required. The Dosa batter [specifically for Davangere Benne Masala Dosa] ; The Aloo Cu...