Pure Veg Recipes from ManeThindi!

 Spinach Corn Cheese Sandwich Spinach a superfood is considered one of the best source of iron and when teamed with sweet corn and cheese this versatile greens is no doubt a favourite of kids and adults alike! A wholesome breakfast or anytime snack is full of nutrition. Spinach is an excellent source of  vitamin K ,  vitamin A ,  vitamin C  and folate as well as being a good source of manganese,  magnesium ,  iron  and vitamin B2.  Vitamin K  is important for maintaining  bone health  and it is difficult to find vegetables richer in  vitamin K  than spinach. (courtesy:google) To read more benefits about Spinach click on this link: https://www.medicalnewstoday.com/articles/270609 This simple but hearty dish can be made in a jiffy! Here is a quick recipe.. Ingredients: Whole wheat bread / Multigrain Bread / Any Spinach - a big bunch blanched Sweet corn - blanched Cheese - Cheddar/Mozzarella Butter or Clarified butt...

Hey all!Here is one recipe using celery and avocado with a desi twist!This is super healthy and tastes amazing with rotis or rice! INGREDIENTS Celery pulp - about 2 cups(I used the pulp from the celery bunch which I had juiced earlier) 1 Avocado (ripe) 1 Tbsp oil(I used sun flower oil) 2 Tbsp chana dal  1 Tbsp Urid dal 1/2 tsp turmeric 4 medium dried red chillies 2 green chillies 1 inch ginger 1/2 tsps salt 1 pinch asafoetida 1/2 tsp mustard seeds HOW TO MAKE Take a pan and add oil once the pan is hot. Add mustard  seeds, a pinch of asafoetida, chana dal, urid dal, green chillies, ginger and turmeric and saute on medium heat for a minute.Then add the celery pulp and fry for 3 more minutes on medium heat. Switch off and let the mixture cool down completely. Now grind the fried mixture, Avocado and salt. For seasoning, Heat 1 tsp oil in a pan. Add mustard seeds,dry red chillies and pour it on the ground mixture...

Chayote/chow chow is one veggie which I was not fond of as a kid.But its a super healthy veggie which contains  many amino acids, vitamin C and the minerals potassium, calcium and iron.Its called as seeme badnekayi in kaanada.  Try this quick chutney and I am sure you will be thrilled! INGREDIENTS 2 medium sized chayote squash chow chow(I used the peel too) 1/4 cup coconut scraped fresh or frozen 1 inch tamarind piece soaked in 2 tbsp water 2 Tsp oil 2 Tbsp chana dal  4 medium dried red chillies 2 green chillies 1/2 tsps salt 1 pinch asafoetida 1/2 tsp mustard seeds HOW TO MAKE To make the chow chow vegetable into a chutney, start by vertically slicing it. Cut out the seed. Don't peel but scrape any spikes that may be there on the skin and dice or slice it. Heat 1/2 tsp oil in a pan. Add mustard  seeds ,a pinch of asafoetida, 2 tbsp chana dal ,gree...

Kodbale is a perfect tea time snack and can be stored for a long time!Try this recipe and enjoy snacking:) Ingredients ½ cup rice flour / akki hittu ¼ cup semolina / sooji / bombay rava salt to taste ½ cup maida / plain flour / all-purpose flour ½ tsp ajwain / carom seeds / om  a pinch of hing / asafoetida 2 tbsp hot oil oil for deep frying for masala paste: ¼ cup coconut, fresh or desiccated ½ tsp jeera / cumin seeds 5 whole dried kashmiri red chilli ¼ cup water, or as required HOW TO MAKE: In a mixing bowl take rice flour, rava and maida,ajwain and salt. combine well.f Next pour 2 tbsp of hot oil and mix well. In the meantime,prepare the masala by grinding coconut, jeera and red chilli to smooth paste adding water as required. Now transfer the prepared masala paste to the flour.knead to smooth and soft dough. Next roll and prepare small circles. Then deep fry the kodubale in hot oil .fry the kodubale till they turn golden brown and cri...

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...