For the Taste Buds

Ingredients Multi-Millet noodles Tofu Green Pepper Green Chillies Carrot Onion Ginger Mustard seeds Jeeragam Method Cook multi-millet noodles in hot water for 3-5 minutes. Strain the water. Saute tofu and keep it aside. In a pan, splutter jeeragam, add green chillies, ginger, onion and saute until onion changes color Add green pepper, carrot and cook until it is soft and crunchy Add tofu, noodles and salt. Mix it well

Ingredients Thinai - 1 cup Moong dhal - 1/4 cup Water - 3 cup Cashew nuts Whole Pepper Jeeragam Ginger  Asafoetida Salt Curry leaves Sesame Oil Method Pressure cook thinai & moong dhal with 3 cups of water In a vessel, add sesame oil and splutter jeeragam. Add ginger, pepper, cashews, curry leaves. Saute until cashews turn into golden color. Mix thinai & moong dhal, salt, add water if necessary. Blend until raw smells goes away. Add ghee on top.

Ingredients Dried Nellikai - 2 tsp Green Chilli Jeeragam Coconut Salt Curd More Milagai - 2 Method Soak dried nellikai in water for few hrs Grind nellikai, coconut, green chilli, jeeragam and salt Mix this with grinded paste with Curd Splutter mustart in oil, add more milagai and saute it until it turns brown. Add it to the pachadi

Ingredients Oats/Multigrain flakes - 3/4 cup Toor dal - 1/4 cup Channa dal - 1/4 cup Urad dal & moong dal -1 tblsp each Ginger Red chillies accordingly Fennel seeds 1 tsp Onion Curry leaves Coriander, chopped Asafoetida Salt Method Soak dals  for 3 hrs. Grind oats,red chillies,fennel and ginger in a mixer and blend until all get powdered well. Add dal to this and grind coarsely,add little water while grinding. Mix enough water to get pouring consistency. Add chopped onions,curry leaves,coriander leaves,salt and asafoetida.Mix well. Heat paniyaram pan,grease it with oil and spoon the batter,cook covered in medium flame. Flip and cook until it evenly turns golden brown.