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.