Urulai kilangu podimas (Menu Rani Chellam)

Cook 4 to 5 potatoes and mash. Keep aside.
In a kadai, heat oil,mustard to spurt, 2 tsp urad dhal and 4 to 5 cashew nuts (optional); Cut green chillies and cut ginger; Fry ; Add cut coriander and salt. Add potatoes and again mash

Poondu kolambu (Menu Rani Chellam)

 Fry in ghee 2 tsp urad dhal,2 tsp pepper, handful red chillie and 2 tsp dhania.after removing fry 5 garlic pices in the same oil and add to the above.When cool add curry leaf and grind to paste.

In a kadai, heat 2 tsp oil or ghee, mustard to spurt,add 1 tsp jeera,remaining garlic piece and fry.  With this add tamarind juice; add salt and cook for 10 min.Add the paste, cook and serve.

Ilam Sambar by Revathy Shanmugam

Cook 1 cup moong dhal in a cooker and keep aside.
Grind 1 cup coconut,Bengal gram (Chutney kadalai) and 4 green chillies and keep aside.
In a kadai,add 2 teaspoon ghee;when heated, add mustard,urad,curry leaf,2 green chillies and 1/4 tsp turmeric.Fry ; add salt. Add cut onion 1/2 cup and tomato; fry till the color changes.Add cut ginger and garlic.Add the cooked moong dhal in semi liquid consistency.Stir; add the ground paste of coconut. Cook in a simmer flame.
Put out the stove.Add 2 tspoon lime juice.
Good for chappathi, iddli and dosa.

Paneer butter masala (Chef Damodaran)

Curd masala:- Curd 3to 4 tsp
Chilli powder 1 tsp
Dhania powder 2 tsp
Turmeric powder 1/2 tsp
Black Salt
Kasuri methi 2 tsp
Paneer cut into pieces 10 to 12
Soak Paneer pices in the curd masala for 30 min.Fry them in a tava with little oil. Keep aside.

In a kadai add 3 tsp butter, 3 tsp oil,add 2 to 3 cloves,2 cinnamon,1 tsp saun and bay leaf. Add onion paste and fry; add ginger garlic paste and fry;add tomato paste and fry;Add 2 to 3 green chillies and cut coriander leaf. Add 1/2 tsp turmeric, chillie powder,dhania powder and salt.Fry. Add the curd masala and fried  paneer pieces.Add 4 tsp Cahew paste and fry.
Adding fresh cream is optional

Vege fry(Anitha Kuppusamy)

Cut onion 1 cup ( big pieces)
cut capsicum 1 cup (big pieces)
Cut tomatoes 1 cup ( big pieces)
Green chilli 3 to 4
Ginger garlic paste
Dry methi leaf 1 tsp
Turmeric powde, chilli powder  and garam masala powder 1 tsp
Oil and Salt
Fry onion in oil; add methi leaf powder, add capsicum, turmeric, green chilli and ginger garlic paste  and fry.then add tomatoes and cook with a lid on.Add salt  and chilli powder when half cooked and fry; Add garam masala.Adding a little full cream is optional.

American corn,cheese paratha( Anitha Kuppusamy Jaya TV)

Ingredients 1.Soft wheat cum maida dough for  5 parathas Keep for 1 hour.
2.American corn Soaked and coarse ground 1 cup
3.Grated panner 1 cup
4.Grated Cheese 1/2 cup
5.Cut green chilli 2 tsp
6.Garam masala powder 1 tsp
7.Chat masala Powder 1/2 tsp
8.Chllie powder 1 tsp
9.Coriander
10.Ginger garlic paste
Salt and oil
Procedure Mix 2 to 10 without adding water.Add salt.  make roti;Place the mix in the centre and gently make parathas.Fry in oil.

Goan Potato Curry (Menu Rani Chellam Jaya TV)

 potato (Cut lengthwise) 2 cups In a kadai fry potato,bay leaf,green chillies and jeera with a spoonful oil.Add a pinch of turmeric powder and salt for potato.

When its cooking,dry fry Pepper 2tsp,1/2 tsp fenugreek,1 teaspoon rice,3 or 4 red chillies,A pinch asefoetida,1 tsp Poppy seeds (optional) and grated coconut. When cool, powder this dry fried items.

Add 2 tsp tamarind juice to the half cooked potato; add the ground masala after making it semi liquid. Add to the potato mix. Add salt for the masala. Cook for 10 minutes. Serve with roti etc.