Anil Roasted Vermicelli is an Indian form of spaghetti made from hard ground wheat. ... The roasted Semia makes it a ready to use instant noodle. The short spaghetti is used in making sweet dishes like Kheer or Payasam.

Ragi semia is made from the flour of ragi extracted during the milling process. The Indian authentic noodles of ragi are used in the preparation of many dishes. They can be prepared in variations just as the normal vermicelli in Indian cuisine like ragi upma with plenty of vegetables. It is best to add it to your morning meal or have it for lunch. This vermicelli is also used in sweet dishes along with a combination of sugar or jaggery and grated coconut.

Anil Corn Vermicelli contains a variety of beneficial Phytochemicals that act as antioxidants to the body. It is remarkably rich in antioxidants and helps to slow down the process of aging. The essential amount of fiber in Solam helps in scrapping off dangerous cholesterol in the body and improves the general health of heart.

Kambu vermicelli is an excellent repository of Proteins, Calcium, folic acid and fat. Kambu gives instant energy. It eliminates gastrointestinal disorders, constipation, cramps and excess gas. It strengthens the immune system and helps in making digestion process easier. The nutrients present in kambu helps in making bones stronger. Kambu vermicelli has been the first and best choice of people who are obese.

Lemon semia is one of the easiest, least time consuming morning breakfast. Lemon semia is made by first boiling the semia with ample amount of salt and draining then it completely to let it cool. Squeezing some lemon juice over the boiled semia along with some tempering of mustard and turmeric will finish the recipe. Add some asafetida and curry leaves to take the dish up a notch. Lemon semia adds a tangy and colorful change from the everyday breakfast.

Anil Tamarind Vermicelli is where in the sour taste of Tamarind dominates the dish. It is made by tempering mustard, curry leaves, and chilies in a little oil and adding on Tamarind water in it.

Thinai vermicelli is an important healthy alternative for rice. When compared to rice, it has low glycemic index i. E. Only gradually increase blood sugar after food intake. It is high in Carbohydrates, dietary Fiber, Minerals and Iron. Thinai builds body strength and makes one highly immune. The risks of gastric problems and heart problems can be considerable decreased with regular intake of thinai in the diet.

Anil Varagu Vermicelli provides the body with the maximum amount of nutrition. As the body tends to function most efficiently during the day and continues to spend energy until evening. Lunch is the most important meal of the day, it is best to ensure lunch is nutritious and tasty.

Anil Wheat Vermicelli is a traditional product prepared by using whole or refined Wheat flour. Hard dough is prepared, cold extruded and dried in the Sun. In Wheat Vermicelli, Wheat flour remains as the basic ingredient used. You do have to cook Vermicelli in a manner specific to the type of grain from which it is made.

Rice Sevai is a type of rice vermicelli and looks similar to Idiyappam. Rice Sevai, as the name suggests are made out of Rice. They can however be made using other food grains like wheat, Ragi and other millets. Rice Sevai is a popular Breakfast option especially in South India as it needs no oil for cooking and can be steamed and easily cooked. It is also one of the most easily digestible foods.

anil biriyani vermicelli makes the dishes more relishing and delicious of every bite aromatic and full of flavour and perfect taste and smell.

Anil Noodles is a perfect blend of spices, with the characteristic flavor of Curry Leaves, to make your authentic South Indian veggie dishes taste even better. Just sprinkle a sachet while cooking your meals, and make them tastier.

Kozhukattais have been a traditional food made during Ganesh Chaturthi. They are called as Modhak in North India and kozhukattai in South India. Kozhukattais are made by mixing the Kozhukattai rice flour with ample amount of water and salt to make dough. Then this dough is shaped into pitted forms and filled with coconut and jaggery mixture. These kozhukattais are steamed in an idly steamer and served hot as a sweet. The filling can be made with Chana dal and jaggery as well.