For the Taste Buds

Recipe Source here Changes Made Used water instead of milk to proof the yeast Added milk to the dough separately Used multi-grain flour instead of wheat flour Took 30+ mins to bake the buns

Ingredients Kambu Powder Kerala matta rice Curd Salt Method Soak Kambu in water and ferment it overnight In a vessel, boil water and add kerala matta rice. Boil until rice is cooked Add Kambu and cook until raw smell goes and thick Cool it and mix curd with the koozh.  Have it with Onion or Pickle.

Ingredients Over ripe banana Pineapple Nutella  Walnuts Milk Ice cubes Vanilla essence Method Blend everything and enjoy

Ingredients Bread (Wheat) Onion Tomato Ginger Garlic paste (Optional) Green Chilli Corn Green Peas Tumeric Powder Sambar Powder Mustard seeds Coriander leaves Method Cut bread into cubes In pan, splutter mustard, add green chillies. Add Onion and Ginger Garlic paste. Saute well. Add Corn & Green peas. Add Tomato and cook well. Add tumeric, sambhar powder  Add Bread pieces and mix well Garnish with coriander leaves

Ingredients Vermicelli Curd Mustard Seeds Cumin Seeds Ginger Urad dhal Asafoetida Curry leaves Coriander leaves Cashew nuts Green Chillies Method Cook Vermicelli and filter the water Add Curd and salt to Vermicelli In Oil, splutter mustard, add urad dhal, cashwes, cumin, green chillies, ginger, asafoetida, curry leaves Pour this over vermicelli and garnish with Coriander leaves

Ingredients Peerkangai - (Remove the skin and seeds. Dice it) Mustard seeds Urad dhal Cumin seeds Green Chili Curry leaves Coriander leaves Moong dhal Method Pressure cook moong dhal & Peerkangai In oil, splutter mustard, add urad dhal, cumin, green chili, curry leaves and add dhal Cook it until everything come together Garnish with Coriander leaves

Ingredients Peerkangai Thol Coriander seeds - 2 tsp Cumin seeds - 2 tsp Red Chili - 4 Ginger  Garlic - 2 Tamarind  Small Onion - 3 Mustard Urad dhal Curry leaves Method Saute Peerkangai thol in 1 tsp of oil Saute Ginger, Garlic, Red Chili, Small Onion, Cumin seeds, Coriander seeds Grind everything with Tamarind & Salt In Sesame oil, splutter mustard, add cumin, urad dhal & curry leaves. Pour this over grinded paste