Vani's Buttermilk

Heat oil
Add crushed garlic and fry.
Add turmeric, jeera, finely chopped green chillies.

optional: can add very little ginger.

Add required salt and a very little sugar and turn off the stove.
Add buttermilk.

Enne ge bellulli jajji(cut maadidre taste diff barutte) haakbeku adu swalpa benda mele arishina(swalpa jaastine) haakbeku, aamele jeerige hasimenasina kaayi(sannage cut maadiddu) bekandre swalpa shunti.... last alli uppu swalpa sakkare. stove off maadi majjige haaki.

Manju's Masoor Dal

Ingredients:
Masoor Dal
Onion
Tomato
Green Chillies
Hing
Salt
Turmeric
Coconut powder 2-3 tsp

For Seasoning:
Vadagam
Garlic
Red Chilli
Oil

Cook all above with water in a vessel.
Oncle dal is done, add coconut powder and boil couple more minutes.

Season the above with vadagam, curry leaves, crushed garlic and red chilli.

Amma's Red Tomato Rice and Potato

For Rice:
Heat oil. Add mustard, lot of garlic and fry
Add curry leaves and tomatoes and red chilli powder.
Cook till oil separates.

Mix with hot rice.

For Potatoes:

Boil Potato and cube them.
Make a paste of Red chilli, ginger, coconut.
Heat oil.
Season with mustard, curry leaves.
Add above paste and fry.
Add boiled potatoes and adjust salt.

Chandramma's Paruppu Dal and Rasam

Ingredients:

Toor Dal - 1cup
Tamarind - a lemon size ball - extract the juice
Garlic pds with skin - 4
Pepper - 1 tsp
Jeera - 1 tsp
Onion - 1 medium
Red chillies - 8
Curry leaves
Cilantro


Boil the dal in a vessel till it gets to a breaking consistency.
Towards the end of dal's cooking, add salt. Turn off the stove and let it stand so dal absorbs some salt.

Strain the dal and reserve the water.

For Rasam:
Grind Garlic, pepper and Jeera
Season in oil - mustard, curry leaves, 4 red chilies, turmeric.
Add the above paste and fry for few seconds.
Add dal water and tamarind extract. Check the salt and adjust.
Add Cilantro.

For Dal:
Chop the onions fine.
Season in oil: Onion, 4 red chillies, mustard and curry leaves,
Add the reserved dal and adjust salt.

Serve with hot rice.

Sivakasi Samayal Pepper Chicken

Ingredients:

Chicken 2 lb
Big Onion 1 sliced or 2 small
Ginger - 1 inch
Garlic - 8 pods
Curry Leaves

Smash ginger and garlic. Do not grind or chop.

Dry Roast in 1 drop oil and grind the below:
Pepper - 1 tbsp
Red Chilli - 2
Jeera - 1.5 tbsp
Coriander Seeds - 1tbsp
Curry leaves -  2 strands

Method:

Heat 3 tbsp. of oil in a kadai.

Add ginger and garlic. Add some curry leaves.

Add onion and fry. Do not over fry.

Add chicken and fry for 2 minutes.

Add turmeric and salt and fry more.

Close the lid and let the chicken cook till 3/4th done.

Add the ground masala pd. and some more curry leaves.

Keep frying and adding more curry leaves till all the onion disappears and becomes a gravy.

Add more curry leaves.

https://www.youtube.com/watch?v=k0UU_oJvaPU

Saravana Bhavan Veg Kurma

Ingredients:


Mixed vegetables - 1 cup ( 1 carrot,5 beans,a handful of peas,1 potato)

Bayleaf - 1 no

Black stone flower/Kalpasi - 1 no

Cumin seed/Jeera - 1/2 tsp

Big onion - 1 no

Tomato - 1 no

Mint leaves - 1 tbsp (optional)

G&G paste - 1/2 tsp

Red chilli powder - 1/4 tsp ( Add more for spicy kurma)

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Curd or lemon juice – 1 tsp

Kasoori methi – a pinch ( optional )

Salt & water - as needed

Cooking oil + ghee – 3 tbsp

** Milk - 1/2 cup (optional, refer method, I don't use it)

To grind

• Grated coconut - 1/3 cup
• Green chillies - 2 nos
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch
• Cloves - 2 nos
• Cardamom - 1 no
• Pottukadalai/Fried gram dal - 2 tsp
• Cashewnuts - 4 nos
• KhusKhus/Poppy seeds - 1/2 tsp (optional)

Method:

Wash and chop the vegetables finely.Chop the onion and tomato.Grind all the ingredients given under "To grind" to a smooth paste adding enough water.

Saravana bhavan hotel kurma 

Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi.Add cumin seeds,onions , gg paste and saute till it turns transparent n raw smell goes off.Add mint leaves.Then add the tomato pieces and saute until mushy.Add the ground coconut paste,turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

Saravana bhavan kurma for parotta 

Lastly add the finely chopped vegetables and peas.Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !!

Saravana bhavan vegetable kurma 

Enjoy with chapathi or parota.It tasted great with dosa too!

Note:

• Grinding part is the highlight of this kurma.So please don’t omit any ingredient from it.No worries if you don’t add khus khus.But the remaining are must.
• I did not add mint leaves as I din’t have it.Don’t forget to add it if u have them.It adds a nice flavor to this kurma.
• Adjust the quantity of chillies and red chilli powder based on your taste.
• I used fresh green peas here.If you are using dried peas,soak it overnight in required water.
• Adding milk is not mentioned in the original recipe. I too never use it. But I saw few Saravana bhavan kurma recipes with milk. So I have mentioned as a variation. But this kurma tastes great without milk too. 

Veg Vellai Kurma

Ingredients

For the raw ground paste

• 1 cup fresh shredded coconut
• ¼ cup cashews
• 1 clove
• 2 cardamom
• 1 inch cinnamon
• 1 tablespoon fennel seeds
• 2 green chillies

Boiled Vegetables

• 1 cup carrots
• 1 cup beans
• 1 cup potatoes
• 1 cup peas

Other Ingredients

• 2 tablespoon peanut oil
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 2 sprigs curry leaves (optional)
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 tablespoon cornstarch or maida

Instructions

1. Raw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
2. Boil about 4 cups of mixed vegetables until al-dente and keep aside.
3. Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
4. Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
5. Serve hot with roti or chapatti.

Minni's Veg Biryani

Ingredients:

Basmati Rice - 6 cups - Soak it with water and a tsp of sugar and vinegar.

Vegetables-  Carrots, Beans, Potato and Peas cut lengthwise.

Big Onions - 4
Tomato - 4
Chilli Pd - 1 tsp
Dhaniya Pd - 2 tsp
Turmeric - 1/4 tsp
yogurt 1 cup  or lemon juice per taste.

Grind:
Garlic - 3 whole
Ginger - 1 inche

Grind:
10 Green Chillies
1 bunch mint
1 bunch cilantro

Grind:
Coconut - 1/3 grated
Poppy Seeds or Sesame Seeds  - 1/4 cup
Saunf - 1 tsp

For Seasoning:
Cinnamon
Cloves
Cardamom
Bay Leaves
Saunf
Star Anise
Oil - 1/2 cup


Heat oil in a pressure cooker.

Add the seasoning ingredients

Add Onion and fry till translucent.

Add Ginger Garlic paste and fry more.

Add tomatoes and cilantro/mint/green chilli paste.

Add yogurt/lemon juice.

Add salt, red chilli pd, dhaniya pd and turmeric and cook well till the whole thing boils well.

Add coconut paste and fry.

Close the pressure cooker and cook till 2-3 whistles.

After the pressure is released, check for taste and add more salt or lemon.

In a big biryani vessel, Bring the mixture to boil, add the soaked rice and water required to cook the rice.

Add ghee all around the vessel and Keep in dum and cook till done.

Or just transfer the whole thing to instant pot and cook with rice setting.

Minni's Mutton Biryani

Ingredients:
Basmati Rice - 6 cups - Soak it with water and a tsp of sugar and vinegar.
Mutton -  2-3 lbs -  Clean.
Big Onions - 4
Tomato - 4
Chilli Pd - 1 tsp
Dhaniya Pd - 2 tsp
Turmeric - 1/4 tsp
yogurt 1 cup  or lemon juice per taste.

Grind:
Garlic - 6 whole
Ginger - 2 inches


Grind:
10 Green Chillies
1 bunch mint
1 bunch cilantro

Grind:
Coconut - 1/3 grated
Poppy Seeds or Sesame Seeds  - 1/4 cup
Saunf - 1 tsp

For Seasoning:
Cinnamon
Cloves
Cardamom
Bay Leaves
Saunf
Star Anise
Oil - 1/2 cup

Heat oil in a pressure cooker.

Add the seasoning ingredients

Add Onion and fry till translucent.

Add Mutton and turmeric. Fry.

Add Ginger Garlic paste and fry more.

Add tomatoes and cilantro/mint/green chilli paste.

Add yogurt/lemon juice.

Add salt, red chilli pd, dhaniya pd and turmeric and cook well till the whole thing boils well.

Add coconut paste and fry.

Close the pressure cooker and cook till 3-4 whistles.

After the pressure is released, check for taste and add more salt or lemon.

In a big biryani vessel, Bring the mixture to boil, add the soaked rice and water required to cook the rice.

Add ghee all around the vessel and Keep in dum and cook till done.

Grace Aunty's Thotta Koora

Thotta Koora - 1 bunch
Green Chillies - 10
Onion - 1 small
Tamarind - a lemon size
Cilantro
Tomato - 2
chilli pd - 1 tsp
turmeric
salt

Cook all the above well with a cup water. With mathu, nicely mash the whole thing. Season as below:

Heat oil in a kadai. Add Mustard, jeera, curry leaves, Urad dal and Channa Dal (a bit more than usual)
Add Whole garlic - 1-2
Add 2-3 red chillies
Add hing
Add finely chopped shallots. Fry well.

Add the above mashed thotta koora.

Grace Aunty Roasted chicken

Ingredients:

 Yogurt - 2 tbsp
Gg paste - 2 tv sp
Chilli flakes - 1 tbsp
Black pepper - 1 tv sp
Salt
Big Lemon 1/2

Marinate with butter and above marinade. Put it in the tray and cover with foil like a dome

Stuffing- fry 1 onion, add g chillies, 2 tomato and 1 carton chicken stock.

After chicken stock boils, put stuffing and cilantro.


Preheat 300
Put the chicken in and bake for 30 mins. Do not open.
Open the foil, pour the liquid all over and inside chicken and put it back to bake.
After 20 mins, take it out and see. If it's done, increase the temp to 375 remove the foil and roast.

Deepa's Saagu Recipe

Finely chop little of the following vegetables and cook them till they are 80% done - Beans, carrots, kohlrabi , potato and peas

Masala
Fresh Coconut - 3/4 cup
Cashew - 6-7 broken
Green and red chilli - 2 each or according to your spice levels
Ginger - 1/2 inch
Coriander seeds - 1/2 tsp
Black pepper - 1/2 tsp
Poppyseed - 3/4 tap
Cinnamon - 1/2 inch
Clove - 2 to 3
Turmeric - 2 to 3 pinches

Grind all of the above with water into a smooth paste.

Method

 Take little oil in a kadai.  Give tasks of mustard seeds, Hing, red chillies, Curry leaves and turmeric

Add one medium sized finely chopped onion and fry till it gets translucent

Now add the ground masala and fry till our separates

Add cooked veggies, adjust salt according to taste.  Also add water to get the desired consistency

Give 2-3 boils.  Turn off and garnish with cilantro

Deepa's Puliyogare

Do not use ready made tamarind pulp. It will be a disaster.

Your sarina pudi will be different. So, the taste def. varies.

This is approximate measurement, so use your judgement.

 If the gojju is moisture free, it can be stored in fridge for more than a year.





Method to make gojju:

Tamarind ( I think it is 1/2 lb, small rectangular slab) - Extract thick pulp without making it too watery. It should be free from all the seeds, fiber etc.

Take 2/3 oil in a thick bottom kadai. When the oil is hot, give tadka of mustard seeds, generous pinch of hing, 2-3 broken red chilies and generous turmeric.

Add the extracted tamarind pulp. Keep the heat at 5 max.

The pulp begins to boil, add the salt according to taste and a medium lemon sized jaggery. You can also add few curry leaves now.
Keep stirring occasionally making sure the pulp is not getting burnt. It splatters a lot all over the place, so keep it partially covered at all times.

When all the moisture is mostly evaporated, add 1/2 cup of sarina pudi and mix well.

Gojju is ready when all the moisture is completely gone, oil has oozed from the sides and gojju is thick center mass.

Cool it completely and store it in air tight container along with the oozed out oil. Store it in fridge.





Method to make puliyogare:
Dry roast 1 tsp of jeera, 1/2 tsp black pepper. when they are almost roasted, add 1/2 tsp of thil, roast a little and turn off the heat. Cool it and make the powder.

Cook 1 cup of raw rice. Spread the cooked rice in a wide vessel so that it gets cooled. Rice should not be mushy.

After the rice is cooled, it is time to give tadka. Take little oil. To this add, mustard seeds, hing, chana dhal(roast a little) and add peanuts(raost), turmeric, 1-2 broken red chilies and curry leaves.  Pour this mixture on cooled rice.
Put 3-4 TBSP of gojju and 1-2tsp of the above powder on top.

Blend in everything evenly. Add salt if needed. Mix well.

Aunty's Rasam pd.

Pepper 1
Jeera 1
dganiya 1/4
Methi 1 tbsp
Mustard 1tbsp
Curry leaves

Mtr rasam pd 1/4 packet

Minni's Bottle-gourd

One bottle gourd scrape it and clean it from inside.

Cut it in to small pieces and put it in the normal water and keep it aside.

Fry 1/2 spoon coriander seeds, 1/2 pepper and 1/2 cumin. Fry it with very little oil and crush it in ammi kal nicely and make it powder - keep it aside.

In pan put little bit oil, mustard seed, curry leaves, hing, fry it well.

Add 2 green chillies+1big tomato + chopped bottle gourd fry it well till it is cooked

once it is cooked add turmeric, salt and masala powder that is prepared earlier.

Mix it well for a while and add coriander leaves and put it off. Tastes yummy with chapati. Try it

Minnis Methi

Oil+fry crushed garlic+green chilies+ hingu+safron+ fresh methi+ salt and close the lid.


While it cooks prepare ground/pea nut thick powder.


As methi gets dry and soaks all the water content add groundnut powder and remove it from the stove.

Minnis Radish

Scrape radish and chop the leaves finely.

Chop onions finely.

Put little bit oil in the pan + mustard seed + hing +curry leaves + smashed garlic pods + chopped onions+2 green chilies+radish and the leaves+ sauté it well

once it is cooked add salt and grated coconut + liitle lime juice.

Minni's chicken fry

Ingredients:

 ½ kg chicken
5 medium onions
4 green chillies
4 red chillies
All dry stuff – 1 very small dalchini, 2 lavang, 1elaichi, 1 flower and whatever you have very small pieces
1 Spoon chilli powder
½ spoon pepper
Salt
Coriander leaves
Garlic 1
Ginger very small piece
Oil
Lime

Procedure:

 Put oil in pan + cut onions in big slice and fry it to brown, remove it from oil and keep it aside


In the same oil fry one cut small onion and add chicken to it and fry it well with turmeric powder and little bit salt


Add chilly powder and fry it more.


Grind all ingredients along with fried onion  and add the paste to the chicken in the pan+ little water + salt and boil it well till it leaves oil off the stove and add one whole lime to it.

 SUPPEPPPPPPEEEEERRRRRRRRRRRR chicken with rice and chapatti. I think you must try it today itself.

Minni's palak

Palak palya.

Boil channa dal and toor dal together.

Once it is boiled in the water add chopped palak and little salt.

After 2 min remove it from stove and drain the water and keep the water aside.

Fry lots of onion and cut garlic together, hing, mustard, turmeric, curry leaves fry it

And add green chillies stir it for sometime and add palak and dal.

While u are bringing it down from stove add coriander leaves and fress grated coconut

Grace Auntys Chicken biryani

 1 chicken
6 thighs
3 big onions
1 mint
1 Shan biryani masala
3 tomatoes
Yogurt - 1.5 cups
Gg paste - 1 cup
Tomato - 3
Rice 6 cups

Marinate chicken with yogurt, Shan masala, GG paste, salt, lemon

Fry onion in oil and 1/4 slab butter

Quinoa tawa pulao

Ingredients:

1/2 cup uncooked quinoa
1 cup water
2 tsp Pav bhaji masala (1tsp for cooking quinoa and 1 tsp for the gravy)
1/4 tsp Turmeric powder
2 tbsp Olive Oil
1/2 cup Onions chopped
1/2 cup chopped Tomatoes
1 tsp Chili powder
1/4 cup diced Bell Pepper
1/4 cup diced Carrot
1 cup chopped Spinach Leaves
1/2 cup Paneer Cubes
1/4 cup Green Peas
1 tbsp Lemon Juice


Method

How to cook Quinoa?

Take quinoa in to a strainer and rinse well under cold water.
Now put rinsed and drained quinoa in to a pan.
Add water, turmeric powder, 1 tsp pav bhaji masala, salt and stir in well.
Bring that to a boil.
Once that comes to boil, cover the pan, lower down the heat and simmer for 10 mts.
After 10 mts, open the cover and fluff up the quinoa with fork.

How to make Quinoa Pulav?

Heat oil in a pan.
Add onion and saute till it gets light golden color.
Now add chopped tomatoes, 1 tsp pav bhaji masala and red chilli powder and mix well.
After tomatoes are dissolved well with onions, add carrots and green pepper, cover and cook for 2 mts.
Add paneer, green peas, again cover and let that cook for 2 more mts.
Add spinach, mix and cook until spinach leaves wilt down.
Add cooked quinoa and mix well.
Finish with a drizzle of lemon juice.
Serve hot with a bowl of carrot raita or mint chutney on the side!

Tips

Use the vegetables of your choice.
Add green chilli for little extra kick.
You can also use leftover rice in place of quinoa.

Hema's Ennegayi

Ingredients:


10 small badanekai/eggplants/Brinjal
2 medium onions ,
1/2 cup peanuts,
salt ,
chilli poweder,
3 gralic,
ginger 1 inch.
2 dry red chilies,
3 tsp dry coconut powder.
Lemon size tamrind soak in water.



Method :
Heat the oil, add 1 tsp mustard , jeera.. Add onions ,garlic,ginger ,curry leaves ,peanuts, coconut ,dry red chilies,turmeric,red chilli powder nd roast nicely. Grind d same wth tamrind nd add 1/2 tsp garam masala.

 slit the badanekai/eggplants/Brinjal.. Put 3 to 4 tsp oil and cook with lid closed on medium heat for 10 min.. Add the same to the paste above..
Garnish wth coriander...

Saamai Adai

2 cups Saamai
1 channa dal
1 urad dal
1 toor dal
Jeera
Red chilli


Soak everything overnight and grind. No need fermenting. Make Adai.

Sarada's pudina chutney and Palya pudi

Pudina chutney:

Heat oil

Urad dal 1 tsp

Methi 4-5 grains

Mustard 1/4 tsp

Hing - more

Red chili

Green chili

Mint 1 bunch

Fry all and put it in nixie and grind.

In the pan, roast 2-3 tomatoes and coarse grind and add it to above. Add salt, tamarind to adjust the taste.

Same recipe for coconut chutney, ginger chutney(add Channa dal, dhaniya and jaggery too), tomato chutney (add garlic)

Palya pudi:

Roast

one cup of Chana dal,

one cup of Urad da,

1/2 cup coriander seeds,

1 spoon cumin seeds,

10-15 red chilies,

hing

Dry grind.

Manju's Kothu parotta

In oil put patta , clove, cardamom, sombu
Onions, tomatoes, curry leaves ginger, garlic and fry
Nicely

 Add carrots, capsicum, peas..

Then red chilli pd, garam masala,
Then add the the kurma
And nicely pieced parotta
And salt
Then add eggs
If not no eggs
I add tomato chilli sauce too at the end to give a little wet ness
 or else its little dry

Manju's Thengai paal kuzhambu

Cook thuvar dal

Then add onions, tomato, green chillis, garlic cut into long pieces
And boil again.
Then add coconut milk
Boil
And at the end season with pattai, Clove , cardamon and curry leaves

Manju's pongal

Khara pongal :

 1 cup rice
1/2 cup moong
4 cups water with katti hing cook 2 whistles

Then heat lots of ghee, oil.. add Pepper, jeera, greenchillis, ginger, curry leaves.






Sakkara pongal :


2 rice
3/4 moong
800 gm vellam
5 cup water
2 cup milk
2 whistle

Water just enuf to cover vellam
Pinch of nutmeg pd and cardamom

Manju's Poli

Ingredients:

4 cups dal
8 cups jaggery
6 cups flour
1 cup coconut

Manju Chops Recipe

Ingredients:

chops lamb -  1 rack

For Masala:

5 green chillis

1 inch think ginger

12 garlic cloves

1 tbsp pepper

3 tbsp coriander

Sombu little , cinnamon, 1 clove 

1 small Onion

Procedure:

Fry all the masala ingredients in some oil.

Grind all the fried ingredients. 

In a pressure cooker, add oil, 2" Cinnamon, 4 cloves and 2 bay leaves.

Add 1 medium onion and 2 medium tomatoes and fry in oil

Add curry leaves

Add the mutton then add the above paste.

Add Tumeric salt and then add water and cook.  

Optional: Remove from pressure and add coconut and cashew paste.

Sauté till required consistency.