Apricot Milkshake

Ripe apricots have a sweet-tangy flavor similar to plums. With their soft and sweet flesh, they are ideal for jams, marmalades, desserts, and pastries.This creamy milkshake recipe will be your go to breakfast afternoon snack.

Recipe Type: Milkshakes

Cuisine:  Indian

Ingredients Apricot pieces – 12 nos Milk – 500 ml Soaked apricots water – 250 ml Sugar – check for taste Yogurt – ¼ cup {if necessary} Ice cubes

 Method:

1. Pour milk, apricot puree, ice cream, sugar, and ice cubes into the blender bowl and beat the cocktail for about 15 seconds until airy and thick foam forms.

2. You can also add a few pieces of an ice cube to have an icy texture smoothie.

3. Pour the finished milkshake into glasses and serve immediately.

4. Milkshake with apricot is ready.

Notes

• The main secret of making a milkshake is that it must be drunk immediately after preparation and cannot be stored, even in the refrigerator. 
• After all, if milk with fruit acids is left in the refrigerator for a while, the oxidation process will begin and the milk will curdle.

Ragi Sweet Vermicelli

 Ragi Sweet Vermicelli one of the tasty and healthy dishes. This is recommended for diabetic persons.You will surely enjoy this lovely sweet dish. Ragi is very healthy and easy to make. It’s good with sugar and grated coconut. Let’s get on with the recipe.

Prep time	Cook time	Serves
5 mins	5 mins	6 persons

 Cuisine:  South Indian (Breakfast or dinner)

Ingredients · Ragi Semiya -1 packet · Sugar -1/2 cup · Grated coconut -1/2 coconut · Cardamom powder -1/2 tsp · Ghee -3 tsp · Salt to taste

 Method

1. In a big bowl, take vermicelli and add enough water to cover it. Drain the excess water and take out the soaked vermicelli and put it in a greased idly plate and steam cook for five minutes.

 2. Add sugar with cardamom (only when usage of cardamom pods) in the blender and keep aside. Put half of the cooked vermicelli in a plate .Finally add all the items to the ragi semiya and mix it well. Sprinkle little bit ghee on the top of vermicelli.Now ragi sweet vermicelli is ready to eat.

 Notes

Use can use gingelly oil in place of ghee.

Best for diabetic patients.

Technorati Tags: Ragi Recipes,Ragi vermicelli recipes,Sweet recipes,Breakfast recipes,Tiffin recipes,Dinner recipes,Kids Delight,Quick quicking recipes,Kelvaragu recipes.

 

Veg fried Rice -Bachelor's Cooking

Fried rice is an easy and a healthy dinner that is perfect for a busy weeknight! It is a staple in our household. We have it at least once a week. You can substitute any vegetables you have on hand.  It’s a super simple recipe that really delivers on flavor. It’s also a great way to use up any leftover rice. It’s quick and easy and deliciously satisfying. 

Recipe Type: Main Course

Cuisine:  Indian

Ingredients Oil – 2tbsp Bay leaf -2 nos Onions– 1 medium Ginger garlic paste – 1/2 tbsp. Green chili paste – 1/2 tbsp Vegetables – 150 g Soy sauce -2 tsp Cooked rice or jeeraka samba -3 cups Fried rice masala – 1 tbsp Salt -as needed.

Method

1. Add the oil to a frying pan with the chopped onion, masala paste and fry until the onions are softened.

2. Add the vegetables, soy sauce and fry along with the onions until the veggies are softened but still firm.

3. We are going to add fried rice masala powder at this stage.

4. Now add the cooked rice and give a toss so it doesn’t stick to the pan of the bottom.

5. Toss until everything is well mixed and heated through. Leftovers keep well in the fridge for 3-4 days

6. Serve it as is for a delicious main course

Notes

1. If you want this to be gluten-free then make sure to use a gluten-free soy sauce.

2. If you’re making rice from scratch, then just cook 1 cup (200g dry weight) of rice which will make around 4 cups of cooked rice and then use all of it in this recipe.

3. We used basmati rice but any rice will work great.

Vallari keerai thuvayal or chutney

The dish goes well with rice adding a spoon of ghee. This is a great healthy chutney and is recommended to feed them at least once in a month. It is rich in nutrients with lots of medicinal properties. It improves digestion, treats constipation, ulcers, headache, skin infections and is good for pregnant women. Its leaves are rarely used in Indian cuisines but we see it in a couple of recipes in the traditional Tamil cuisines.

The Keerai is finely chopped and mashed in order to prepare a smooth curry which tastes wonderful and soupy. Use only the leaves and avoid the stem at all times as it is bitter to taste and will spoil the taste of your dish. Keerai is a bit hard to digest and therefore people who do not have a powerful digestive system must avoid this dish for dinner. It has the potential to enhance intellect by enhancing memory development, learning and concentration.Kashyap made out of it is called brain tonic in Ayurvedic medicine. I have heard people saying that the vallarai leaves are excellent for nerves. In Chettinad they make a nice thuvayal or chutney out of vallarai Keera which tastes yummy both with rice and tiffin. To make people identify the keerai.

 

Prep time	Cooking time	Serves
10 mins	20 mins	3 persons

Recipe Type: Chutney

Cuisine:  Indian

Ingredients Vallarai keerai – 2 cups (leaves alone) Small onions -3 to4 no’s Red chillies -3 to 4 no’s Grated coconut – 3 table spoons Tamarind – little Jaggery – little (optional)

Method

1.Keep the kadai in the stove and add oil, 1 teaspoon urad dhal. 

2. When they turn golden brown add the red chillies, onions, grated coconut and the green and sauté nicely till the green loses the green smell. Switch off the stove. 

3. Add the salt needed and the tamarind. After the mixture cools down grind it to a smooth paste using a mixie. In the end add the jaggery if desired and grind one round more. 

4. It will remove the little bitter taste of the green. If desired the thuvayal can be seasoned with ½ teaspoon mustard seeds and 1 teaspoon urad dal.

Serve with

Rice or Dosa

Ragi(finger millet) Poori

Ragi poori recipe or finger millet poori is prepared with ragi flour, wheat flour, oil, salt and water. This ragi poori can be served as breakfast, snacks or as dinner. You can serve this with any side dish, pickle or jam. You can prepare this poori while traveling or for lunch box, as it lasts for a long time. A wholesome and healthier breakfast options.Puris and choles are a much cherished breakfast option for big and small alike. 

Ragi millet/ finger/ khezhvaragu/ nachini atta is a whole grain that is gluten-free & rich in fiber that helps with weight loss and diabetes, it’s packed with calcium, good carbs, amino acids and Vitamin D among other nutrients. Pooris are my kid’s favorite breakfast but I occasionally make them due to oil overload. Ragi pooris are healthy alternative to the regular pooris as this is a low carbohydrate meal and also these pooris have all the health benefits of ragi

Check out some more ragi recipes like

Ragi sweet malt

Ragi Idly upma

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Breakfast, Brunch

Cuisine:  Indian

Ingredients Ragi flour – 1 cup Wheat flour atta) – 1 cup Salt – to taste Water – for mixing Oil – for deep frying

 Check out other Poori recipes like

Methi Poori

Tomato Poori

Method

 1. Sift in all the dry ingredients and then pour in water. 

2. Continue kneading until the dough is soft and not-sticky. If it is not working out, simply add a bit more flour until appropriate. If needed you may add 1 tsp of oil.

3. The consistency should be smooth to make pooris. 

4. Use a wet towel to cover the dough. Keep it aside for 15 minutes minimum.

5. Roll it to form a poori using a pin... 

6. Let it be little thick and after that heat oil in a fry pan for deep frying. 

7. Put one poori and fry. When one side is fried, turn the other side, so that the poori will puff up.

8. Heat oil in a kadai, fry the poori till golden brown. 

9. Finally serve the hot pooris with any desired side dish.

Notes

• Dough I’ve taken 1:1 of wheat flour and ragi. We cannot make it with ragi alone, for the texture will not be appropriate. To make it soft and easy to eat, this is the suitable combination.
• Dust it with additional flour if it sticks onto your utensils. Oil is not mandatory.
• You can also cut into a perfect circle using any sharp edged cup so that all pooris will be of same size.
• Do not make very thin pooris and very thin pooris will not puff up.

Avocado Cilantro Lime Rice (a.k.a Guacamole Rice)

Cooked rice is mixed with creamy and good-for-you avocado, vibrant cilantro, zesty lime creates something delicious and flavorful. It’s nice and green, light, fresh and it really takes the regular rice to a whole new level!This vibrantly green dish has creamy avocados & brightly-flavored coriander as well. This rice is creamy, zesty, tangy and full of incredible flavors.

The best part is, it requires minimal ingredients and just a few minutes to prepare. If you are a guacamole fan (or love Mexican flavors in general), then this rice has your name written all over it… And if you are looking for a quick and easy yet healthy lunch this rice is for you. It is an amazing side to any meal and it also works really well in things like burritos, salad bowls, casseroles, etc.

Check out some more avocado recipes like

Avocado Paratha

Avocado Pista Lassi

 

Prep  time	mixing time	Serves
10 mins	5 mins	4 persons

Recipe Type: Lunch

Cuisine:  Mexican

Ingredients Ripe Avocado – 1 medium Juice of half a lime Lemon zest – 1 tsp Cilantro – 1/2 cup Salt – ½ tsp Pepper – 1/2 tsp Cooked rice - 3 cups Cumin powder – ¼ tsp

 Check out other rice recipes like

Methi Rice

Carrot rice

Method

1. Scoop in the flesh of avocado to a bowl, add lime juice and mash avocados in a large mixing bowl using a fork or potato masher.

2.Stir in lime juice, cilantro, cumin and then season with salt and pepper to taste.

3. If you don’t like cilantro or want to change the flavors up a little, try other herbs like parsley, basil, mint or dill. 

4. Lime can also be swapped for lemon.

5. Stir in cooked rice and mix the ingredients until combined.

Serving suggestions

Serve as a side or use it in tacos or burritos.

Notes

• Stock or broth substituted for the water adds additional flavor. We love using chicken or vegetable stock. If you do use stock, take care to add salt to taste since the stock may already have some salt added.
• Cilantro substitute — If you are not a fan of cilantro, substitute with chopped fresh parsley or use a combination of herbs like chives, dill, mint, and basil.
• We use a fork to fluff up the rice and fold in the lime juice and cilantro.