Apple milk shake

Apple milkshake - preparation time 5 mins
Ingredients:-
Apple - 2 (You can peel the skin and chop to small pieces and sprinkle sugar syrup slightly to avoid oxidation or browning)
Milk - 100 or 150 ml
Sugar - 2 to 3 tbsp (according to your taste) or you can add honey if you like the taste

Preparation method:-
Add sugar, apple cubes, milk and blend in a mixer. If consistency is thick you can add little water.
Serve apple milkshake with a scoop of vanilla ice-cream and one cherry or sliced strawberry over the ice cream.
It will be creamy and you surely like to have another glass.

Beetroot kara poriyal (Beetroot spicy curry)

Beetroot kara poriyal (Beetroot spicy curry) - preparation time 20 mins
Most people don't like beetroot poriyal because it will be too sweet to take. My mom used to make beetroot poriyal in below method so i love taking along with rasam sadam in particular. It will be sweet and also spicy sometime you might need this spicy taste. You can try out with thick curd rice also.

Ingredients:-
Beetroot - 2 cup/200gms (chopped small cubes)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Urad dhal - 1 tbsp
Grated coconut - 2 tbsp
Salt to taste
Red chili powder - 1 tsp (adjust to your spicy taste)
Bengal gram flour - 1 tbsp
Curry leaves - 10 (finely chopped)

Preparation method:-
Boil the chopped beetroot in required amount of water till it becomes soft. You can also pressure cook the beetroot along with skin, peel the skin off and chop to cubes. I prefer only first method.

In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, cooked beetroot, chili powder, salt and roast it.
After few minutes add chopped curry leaves, bengal gram flour and cook till raw smell of flour goes off.

Surely you will love to take it with tomato rasam rice.

Mixed vegetable raitha

Mixed vegetable raitha - preparation time 15 mins
We are adding carrot, tomato, fresh coriander leaves to curd and making this raitha. It will be very colorful and rich in nutrient value. If you like you can add the onion with cooking. I fried here because some people might not like the raw onion or they might catch cold it consumed the onion raw.

Ingredients:-
Small onion – 6 (finely chopped)
Carrot - 1 (finely grated)
Tomato - 1 (remove the seed and chop to small squares)
Coriander leaves - 1 tbsp (finely chopped)
Urad dhal – ½ tbsp
Mustard – ¼ tsp
Oil – ½ tsp
Curd – 1 cup
Salt – to taste

Preparation Method:-
In a tawa add oil, mustard. When mustard splutters add urad dhal and roast to brown color.
Add chopped onion, salt and roast till light brown. Transfer to serving bowl.
Mix grated carrot, tomato to cooked onion.
Add to curd before you serve (because, if you add curd and keep in beginning it will become water) along with chopped coriander leaves.
This goes well with rice/chapathi.

Green Urad Vada (Ulunthu keerai vadai)

Green Urad Vada (Ulunthu keerai vadai) - preparation time 30 to 35 mins
Urad dal is very good for health especially for ladies. The best way to take is ulunthu kali but we make keerai vadai in which i will add lot of chopped fresh greens along with urad flour so that we might little benefit of greens and dal

Ingredients:-
Urad Dhal - 1 cup (cleaned and soaked for 30 mins. When dhal is white in color it is new and fresh. The vada will be very soft and tasty)
Small onion - 10 cup (chopped into small squares. Usually they won't put onion for keerai vadai but i feel this also add taste to vada)
Green/red chili - 2
Ginger - 1 inch (chopped)
Greens - (onion leaves or mulai keerai or arakeerai)

Preparation Method:-
Stain the water from urad dhal fully and put in mixy. Add salt, chili, ginger, little(1 tbsp or 2 tbsp) water to urad dhal and grind to fine paste. Don't add more water then it will be difficult to do vada.

Put the batter in a bowl and add onion, finely chopped greens and mix well. 

Make small ball from the batter and flatten (you can use plastic sheet or make in hand).
Heat the oil and drop the vada very slowly (if you drop fast the oil will split out so be very careful).
After few mins turn the vada repeat this till the vada is golden brown in color.
Remove and place this in tissue to remove excess oil. Tasty vada is ready for you.

Venpongal (Pongal)

Venpongal (White pongal) - Preparation time 15 to 20 mins
My husbands one of the favourite breakfast is milagu pongal. This is very good. easy to digest and tasty dish. It goes well with thengai chutney and along with keerai vadai or bajji. Mostly we will have all the ingredients in home so we can prepare immediately.
As we are adding pepper, ginger, cumin, mung dhal and ghee it contains health benefits from all added ingredients. Take same measuring cup for rice, water and mung dhal

Ingredients:-
Rice - 1 cup
Mung dhal - 1/4 cup or you can add little more
Water - 2 cup
Milk - 1 cup
Pepper powder - 1/4 tsp
Cumin seed - 1 tbsp
Ginger - chopped finely 1 tsp
Cashew chopped - 1 tsp
Ghee - 3 to 4 tbsp
Pepper - 10
Salt - to taste

Preparation method:-
Roast mung dhal slightly in a tawa to enhance the taste of pongal and transfer to a bowl to pressure cook along with required amount of water.
In another vessel clean the rice using water. Add measured water, milk to rice.
Add little ghee in a tawa and heat. Now add cumin seed to splutter and add pepper (be careful because it will burst out). When it is slightly roasted add chopped ginger and roast.
Add this to rice. Add few raw cumin seed also.
Now pressure cook the rice and mung dhal in two separate vessel for 4 to 5 whistle. Simmer for 5 to 10 mins and switch off the flame.

In tawa add little ghee, roast cashew to golden brown, add pepper powder.

Mix this with pressure cooked rice along with cooked mung dhal and salt. If required you can add little more milk and mix.

This will be very tasty and goes well with coconut chutney. Serve hot with keerai vadai or baji.