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Showing posts with label daliya recipe. Show all posts
Showing posts with label daliya recipe. Show all posts

Tuesday, October 27, 2015

Sprouts and Cracked wheat Khichdi

While most of the folks are done with Navratri and the fasting that goes with the territory, it is just the beginning of the fasting season for the people of Odisha. As the holy month of Kartik has already started and Margasira is next in queue, quite a few Odia folks will be scouting for 'no onion-no garlic' recipes. Not that Odia cuisine lacks such dishes, there are more then enough to last through these two months, but sometimes a little change is very much welcome.

This simple recipe is actually inspired by the 'Kanika', an aromatic and mildly sweetened rice preparation. I have given it a really healthy makeover by substituting the rice with cracked wheat or daliya and adding the goodness of sprouted lentils. It turned out to be a winner in all aspects and I enjoy this for lunch with a glass of spiced buttermilk.

Read on for the recipe -








Preparation Time - 15 mins

Ingredients -

  • 1/4 cup daliya
  • 1 cup sprouted lentils ( i mix green moong and kala channa)
  • 1/3 tsp cumin seeds
  • 1 dry red chili
  • 1/2 tsp ghee
  • 1 inch cinnamon
  • 1 green cardamom
  • 2 cloves
  • 6-7 peppercorns
  • 12-14 rasisins
  • salt to taste
  • pinch of turmeric

Cooking - Dry roast the daliya till it gives off a mild fragrance and turns brown by a few shades. Keep aside.

Heat the ghee in a pressure cooker. Add the red chili, cumin and spices. Roast till fragrant. Throw in the raisins and saute for 10 seconds.

Wash the sprouts and the daliya. Add to the cooker.

Add about  1 1/2 to 2 cups water, the turmeric, salt to taste and close the lid. Cook for 3-4 whistles on medium flame.

Keep aside till steam escapes. Open the lid and cook uncovered for a few minutes if it is too watery.

Serve warm with buttermilk


Wednesday, June 24, 2015

The 15 Minute Meals Series - Post 1

Whether it is beating the morning rush or making more time for one self, 15 min meals can come handy on more than one occasions. Especially when one does not want to order from outside or reheat the Ready to Eat stuff. With a little amount of planning the previous night, one can easily prepare a tasty and nutritious meal like the one shown below.





















For this post, I have put together a thali that consists of white rice, pulihora, fried okra, eggplant in yogurt and wholesome tikkis made with cracked wheat(daliya) and sweet potato. Read on how this can be done in 15 mins -

1. Overnight preparation -  Roast the cracked wheat. Peel and dice the sweet potato. Cook together in a pressure cooker with just enough water for 3 whistles.

Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.

Additionally, one can also peel the garlic and chop the onions, cilantro and green chilis.


2. Cooking rice and chopping veggies - While the rice is getting ready in a pressure cooker or rice cooker (takes abt 8 mins), slice the aubergines and slit the okra. Sprinkle salt on the veggies.

Take some of that boiled sweet potato and daliya mixture, add chopped green chili, onion, salt, garam masala and cilantro. Mash together and shape into tikkis (flat discs) .

Crush a few garlic pods with red chili powder and a pinch of salt. Rub it on the insides and all over the slit okras.

Take the yogurt in a bowl. Add salt and beat it.

3. Take a large skillet. Drizzle with oil. Place the tikkis on one side, the salted aubergines on another and finally the okras in the remaining space. Cooking everything together saves time hence use a cookware that is large enough to accommodate all three.

Heat another wok. Add some oil followed by mustard, green chili, asafoetida and curry leaves tempering. Remove some of it and add to the yogurt bowl. Throw in a few peanuts into the wok. Once they crackle, add tamarind water, jaggery and pulihora powder. Cook for 2 mins before adding the rice. Stir fry for 2-3 mins and pulihora is done.

By this time the tikkis and veggies would also be done. Allow the aubergines to cool for 4-5 mins before adding into the tempered yogurt.

Your delicious meal is ready !!

Have 5 extra mins at hand ?? Take some of that remaining sweet potato and cracked wheat mixture into a thick bottomed vessel. Add a little milk, sugar and ghee. Flavor with cardamom powder or saffron. Cook on medium flame for 4-5 mins for a delicious and very nutritious halwa !

If you looking for any specific recipe, please leave a comment on my blog or FB page and I will be happy to respond :) !

Saturday, June 13, 2015

Methi Daliya Pulao

Day 5 of the Daliya challenge !! So, finally we have reached the last day and I am feeling quite exhilarated. I can see a visible difference and I am keen to take up this challenge next week too ( coz it is tough to keep temptation at bay during the weekends ).

Read on for the recipe -


















Preparation Time - 15 mins

Ingredients -


  • 1/3 cup daliya
  • 1/2 cup methi leaves (tightly packed)
  • 1 small onion
  • 1 small potato
  • 1/4 tsp cumin seeds
  • a pinch of fennel seeds
  • a pinch of coriander powder
  • 1-2 tbsp tomato puree (optional)
  • a pinch of garam masala
  • 1-2 green chili
  • 1 tsp oil
  • salt to taste

Preparation - Wash and drain the fenugreek leaves to remove excess water. Roughly chop it up. 

Wash and peel the potato. Chop into small bits.

Dry roast the daliya to a light brown and till it gives off a fragrance.

Cooking -  Heat the oil in a pressure cooker. Add the green chili along with cumin and fennel seeds.

Once they stop spluttering, add the onion. Fry till translucent.

Add the fenugreek leaves and potato pieces and fry for 2 mins. Add the coriander powder and garam masala. Fry for 1 min.

Add the washed daliya along with 1 cup water and salt to taste. Cook for 3-4 whistles.

Keep aside till steam escapes. Open the lid and give a gentle mix.

Serve hot with raita.

Thursday, June 11, 2015

Mango Daliya ( with a wicked hint of Chilis )

Day 4 of the daliya challenge. I am feeling great and the bloating has also reduced after I substituted the cracked wheat dishes for rice and dal. The 30 mins brisk walking/cycling/climbing stairs is also helping me feeling active and energetic.

After the savory dishes I wanted something a bit sweet.  Hence this really simple daliya pudding with mango and just a hint of chili. Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -


  • 1/3 cup daliya
  • 1/2 cup milk
  • 1 tsp honey
  • 2 tsp finely chopped ripe mango
  • 3-4 tbsp ripe mango chunks 
  • 1/2 of a red chili
  • mint for garnishing


Preparation  - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Slit and deseed the red chili. Chop it up into very fine pieces.

Cooking - Cook the daliya with 1 1/4 cup water in a pressure cooker for 3-4 whistles. Keep aside till steam escapes.

Pour 1/2 cup milk into the same pressure cooker and put it back on the flame. Let it simmer for 3-4 mins.

Transfer it to a mixing bowl. Add the honey, chopped red chili and the finely chopped mango. Mix.

Pour into the serving dish. Garnish with mango chunks and mint.

Serve immediately or chill for 10 mins before serving.

Wednesday, June 10, 2015

Daliya Salsa Salad

Day 3 !! Still sticking to the Daliya challenge. So, made this interesting salad for lunch. With boiled daliya and loads of veggies, it becomes a tasty one-pot meal that is easy to prepare and refreshingly light.

Read on for the recipe -


















Preparation Time - 15 mins

Ingredients -


  • 1/2 cup daliya
  • 1-2 tomatoes
  • 1 small cucumber
  • 1/4 cup shredded lettuce
  • 1-2 green chilis
  • 1 tsp chopped cilantro
  • 1 tsp chopped mint 
  • 1/2 tsp EVOO
  • 2 pinch ground pepper
  • salt to taste


Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Chop all the vegetables and chilis into small bits.

Cooking - Cook the daliya with 1 1/2 cup water, turmeric and salt in a pressure cooker for 3-4 whistles. Keep aside till steam escapes.

Transfer it to a mixing bowl. Allow to cool down completely. Throw in the chopped veggies and the rest of the ingredients. Toss well.

Serve immediately.


Tuesday, June 9, 2015

Pesto Daliya Upma

Yes, I am on a 5 day 'Daliya' challenge this week. And it calls for trying out a new recipe each time that is simple and low on calories. This is a really easy and tasty recipe that I created using some boiled daliya, homemade pesto sauce, lime juice and a bit of tempering.

Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -
  • 1/2 cup daliya
  • 2 tsp pesto sauce
  • 1 sprig curry leaves
  • 1/5 tsp mustard seeds
  • a pinch of asafoetida
  • 1 dry red chili
  • 1/2 tsp oil
  • salt to taste
  • 1/2 tsp lime juice

Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Cooking - Cook the daliya with 1 cup water and salt in a pressure cooker for 3-4 whistles. Keep aside till steam escapes. Transfer to a mixing bowl.

Heat the oil in a wok. Add the mustard seeds followed by the asafoetida, curry leaves and dry red chili.

Pour this tempering over the cooked daliya. Add pesto sauce and lime juice. Mix well.

Serve immediately.

Monday, June 8, 2015

Tomato Daliya

An easy daliya recipe to help one lose weight while eating healthy and starving oneself. Tried substituting cracked wheat for rice in the Andhra Tomato rice recipe. This one can be adapted to suit those kiddie tastebuds by skipping/reducing the quantity of chillis used and adding a tiny bit of sugar.

The proportion of water can be varied to give it a porridge or fluffy consistency. Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -

  • 1/2 cup daliya
  • 2 tomatoes
  • 1 sprig curry leaves
  • 1/5 tsp mustard seeds
  • a pinch of asafoetida
  • a pinch of turmeric
  • 1-2 green chilis
  • 2-3 garlic flakes
  • 1/2 tsp oil
  • 2 tsp roasted peanuts
  • salt to taste

Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Cooking - Cook the daliya with 1 1/2 cup water, turmeric and salt in a pressure cooker for 3-4 whistles.

Heat the oil in a wok. Add the mustard seeds folowed by the asafoetida, curry leaves, green chilis and peanuts.
Once the peanuts are done popping, add the garlic and fry to golden .

Add the chopped tomatoes and sprinkle a little salt over them. Cook till mushy.

Add the cooked daliya and mix in. Stir for 2 mins.

Remove from the flame and garnish with fresh cilantro.

Serve hot.


















Note - I had some already roasted and crushed peanuts which I added at the end to retain their crunch.

Wednesday, August 6, 2014

Spicy Vegetable Daliya

A simple and healthy daliya recipe with South indian flavours !! Yep... have spiced it up with sambhar powder and a typically Southern tempering. The tang from the tomatoes also adds another dimension to this fiber rich preparation.

Read on for the yummilicious recipe -








































Preparation Time - 20-25 mins

Ingredients -

  • 1 cup daliya or cracked wheat ( used Patanjali brand )
  • 1/4 cup split moong dal
  • 1 1/2 cup assorted vegetables ( carrot, cauliflower, french beans, peppers, sweet corn, beetroot, potato )
  • 1 small onion
  • 1 big + 1 small tomato
  • 1/5 tsp red chili powder
  • 1/6 tsp coriander powder
  • 1/4 tsp Sambar masala
  • a pinch of turmeric
  • a pinch of fenugreek seeds
  • a pinch of mustard seeds
  • a pinch of asafoetida
  • 4-5 curry leaves (optional)
  • 1 green chili
  • 1/2 tsp ghee (Patanjali brand)
  • 1 tsp oil
  • salt to taste
  • coriander for garnishing

Preparation - Heat a frying pan. Add 1 tsp ghee followed by the daliya. Roast for 5-6 minutes on medium heat. Remove and keep aside.

Chop the onion and tomato into small pieces. ( do peel the outer skin of the tomato )

All the vegetables should also be chopped into tiny pieces.

Cooking - Take the roasted daliya and moong dal in a cooker. Add 4  cups warm water and salt to taste. Close lid and cook for 3-4 whistles. Remove from flame and keep aside till steam escapes.

Add the vegetables (including the green chili, tomato and onion) along with salt, turmeric, chilli powder, Sambhar power and coriander powder to the content of the cooker. Cook for 1 whistle on medium flame. Keep aside .

Heat the oil in a tempering pan. Add the mustard and fenugreek seeds. Once they start popping, add the asafoetida and curry leaves. After 5 seconds, remove from flame and pour over the contents of the cooker.

Allow to cook on a low flame for 2-3 minutes more so that the flavors are properly assimilated into the daliya. Remove from flame and serve hot.


Wednesday, June 18, 2014

Daliya-Green Moong Khichidi

Doing a healthy twist on a classic recipe is always tough as the USP of the latter has to be kept intact. Muga Khichudi is a popular recipe during fasting days (in Odisha). A medley of fragrant rice, whole green moong, a hint of sugar, fresh coconut and spices, it is a combo of health and taste.

But since I am on a daliya (read High Fiber) eating spree these days, I could not resist replacing the rice with the former. Also, reduced the coconut (read High Cholesterol) content to keep it still healthy. It turned out to be good and both me and my son enjoyed having it for lunch. Read on for the recipe -






Preparation Time - 30-35 mins

Ingredients -

1/2 cup daliya/cracked wheat
1/2 cup green moong dal (whole)
1 cup mixed veggies (carrot/potato/french beans/cauliflower/chopped into small pieces)
a pinch of turmeric
1-2 dry red chilis
1 green chili
1 tsp fennel seeds
1/4 tsp cumin seeds
1 cinnamon stick
1-2 green cardamoms
1 bay leaf
1 tsp sugar (avoid for diabetics)
1 1/2 tsp ghee
1 tsp oil
1-2 tsp grated coconut
a dash of freshly cracked pepper
salt to taste


Cooking - Soak the green moong dal for 2-3 hours.

Heat half of the ghee and oil in a pressure cooker. Add the daliya and roast till it changes to slightly red color. Add the moong dal to the same cooker along with 3 cups water, salt and turmeric.

Close the lid. Cook for 4-5 whistles. Keep aside for steam to escape.

Add the veggies and green chili to the same cooker and mix in. Close lid and cook for another whistle. Keep aside for steam to escape.

Heat the remaining ghee/oil in a tempering pan. Add the broken red chili, fennel seeds and cumin seeds. Once they start to crackle, add the remaining spices. Fry for 10 seconds and then pour over the contents of the pressure cooker. Also add the pepper, sugar and grated coconut. Mix all ingredients nicely.

Check for the salt and also adjust the khichidi consistency. ( Add some hot water and simmer for 2-3 minutes if it is too thick. Do not worry if it seems to be very watery as it thickens considerably on cooling.)

















Note - If you are making it for your kids, go easy on the spice content (green chili/red chili/pepper) and use just one among the three. I would suggest going for pepper especially during the monsoon/winter seasons.

Wednesday, June 11, 2014

Daliya-Moong dal Kichidi

Time for something light and healthy !! After eating out on the weekends and cooking up some high calorie stuff in the last few days, I thought to make up the abuse that I have put my system through. So, it was a very healthy lunch for my and kiddo, comprising of daliya khichidi, home made curd and a few slices of mango. Loaded with the goodness of fiber (from daliya) and pro-biotic bacteria ( from curd ), it is designed to get digested easily while also removing the toxins from the system. Great option for people suffering from diabetes or those trying to lose some weight.

Read on for the recipe -







Preparation Time - 30 mins

Ingredients -

1/2 cup daliya/cracked wheat
1/3 cup split moong dal
1 small onion (finely sliced)
1/2 cup carrot (chopped into small pieces)
1/4 cup potato (chopped into small pieces)
1/2 cup cauliflower florets (chopped into small pieces)
a pinch of turmeric
1/4 tsp chili powder
1/5 tsp coriander powder
1/4 tsp cumin seeds
1 red chili
1 tsp ghee
1 tsp oil
salt to taste


Cooking - Dry roast the moong dal in a pan till it gives a fragrance. Keep aside

Heat the ghee in a pressure cooker. Add the daliya and roast till it changes to slightly red color. Add the roasted moong dal to the same cooker along with 2 1/2 cups water, salt and turmeric.

Close the lid. Cook for 4-5 whistles. Keep aside for steam to escape.

Heat the oil in a wok. Add the cumin seeds with broken red chili. As the cumin turns brown, add the onion and saute till translucent.

Add all the vegetables and masalas. Mix well. Cover with a lid for 3-4 mins.

Add the boiled daliya-moong dal to the wok along with 1/2 - 1 cup water. Boil for 4-5 minutes before removing from flame.

Serve hot with a drizzle of ghee and coriander leaves.


Sunday, June 8, 2014

Daliya Kheer

Another one of my daliya recipes!!  I just can't keep my hands off this whole-grain these days. Packed with fiber which is known to speed up sluggish metabolisms, it is a boon for people wanting to lose some weight. It is also known to help prevent Type 2 diabetes and cardiovascular ailments. While I used to cook daliya exclusively for my kid, now I end up eating half of it myself.

It is great way to inculcate healthy eating habits among kids given the amount of junk that they eat. One just needs to cook it real soft while giving it to the younger kids else they might find hard to digest it.

Read on for the recipe -





Preparation Time - 30 mins (including 20 mins standby)

Ingredients -

1/2 cup daliya or cracked wheat
2 1/2 cups whole milk
3 tbsp sugar or as per taste
2 tbsp condensed milk (optional)
few strands of saffron
raisins/cashews/almonds for garnishing (as desired)
1 tsp ghee

Cooking - Heat a frying pan. Add the ghee followed by the daliya and roast on low-medium flame till it turns reddish in colour. This takes about 5-6 mins.

Soak the roasted daliya in 1 cup hot milk for 10 mins. Transfer the soaked daliya to a pressure cooker along with 1/2 cup water and cook for 2 whistles. Remove from stove and keep aside till steam escapes. [ If you are in a hurry, forgo the soaking and cook it for 1-2 extra whistles. ]

While the daliya is being cooked, bring the remaining milk to a boil and let it reduce. Add the daliya along with sugar, condensed milk and saffron strands to the milk. Boil for 3 mins.

Remove from stove and serve hot or slightly chilled.





















Note - I have kept the consistency a little liquid so that it is easier for the kids to drink/swallow it up. It does thicken on cooling but one can cook it for few more minutes if still more thickness is desired.

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