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.

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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