Manathakkali Chutney/ Manathakkali thogayal

This chutney is a special dish in kongunadu places and it is very common here in all kitchens.

Ingredients:

Small onion - 1 cup

Red chillies - 2

Curry leaves - few

Jeera - 1/2 tsp

Dhaniya seeds/ Powder - 2 tbsp

Manathakkali leaves - 2 to 3 cups

Oil - 1 tbsp

Tamarind - small lemon size

Salt

Method:

1. In a kadai, add manathakkali leaves and fry in a slow flame. When all the water evaporates from the leaves, add 1/2 tsp oil at the end and cook it for 2 min.

2. Remove from fire and keep it aside.

3. In the same kadai, add small onions, red chillies and curry leaves and oil 1 tbsp and fry till the onion boils well in slow flame.

4. When onion boiled, add jeera nd coriander powder and cook it in low flame for 2 min.

5. Cool it and add tamarind, salt along with this and grind to a fine paste.

6. Goes well with rice, ghee rice..

Mudakathan Keerai dosai

This is a special variety of greens commonly seen in villages. It is a creeper. This greens helps us to relieve from joint/ knee pains which is seen in old aged people. It is slightly bitter in taste.



Ingredients:

Mudakathan Keerai - 1 bunch cleaned well

Idli rice/Parboiled Rice - 2 1/2 cups

Urad Dhal - 1 tbsp

Fenugreek seeds - 2 tsp

Jeera - 2 tsp

Curry leaves - few.

Salt

Method:

Soak idli rice, urad dhal and fenugreek seeds together for 2 hours.

Make this into a fine batter.

Grind Keerai(greens) into a puree in mixie.

Mix these two batters adding salt to it.

Allow it to ferment for 6 hours.

Grind curry leaves and jeera.

Mix the ground paste with the batter.

Pour in dosas and serve with onion chutney.

Palak Paneer

Ingredients:

Palak - 2 big bunches

Paneer - 200 gms

Oil - 2 tbsp

Onions - 3, chopped fine

Ginger garlic paste - 1 tbsp

Tomatoes - 3 ( make a puree)

Red Chilli powder - 3 tsp

Garam masala - 2 tsp

To Temper:

Jeera - 2 tsp

Method:

Wash & clean Palak leaves

Put them in boiling water for 2 minutes & blanche.

Liquidize to a pulp.

Heat oil and temper.

Fry onions, ginger garlic paste well till onion turns brown.

Add pureed tomatoes & cook well.

Add palak puree, salt, garam masala & red Chilli powder.

Simmer for sometime & then add cubed Paneer.

Simmer till the mixture becomes thick.

Serve with Roumali Roti, Naan, Phulkas.