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

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, May 27, 2014

Vegetable Daliya ( Vegetables with cracked wheat )

A very simple and nutritious daliya recipe that I made for my son. Apart from the regular vegetables, one can also add some sweet corn/baby corn and colorful peppers to give the dish a visual lift. I have kept the spice level low as it is intended for toddlers but one can add more for that extra zing.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

  • 1 cup daliya or cracked wheat ( used Patanjali brand )
  • 1 1/2 cup assorted vegetables ( carrot, cauliflower, french beans, peppers, sweet corn, beetroot, potato )
  • 1 small onion
  • 1 small tomato
  • 1/5 tsp red chili powder
  • 1/6 tsp coriander powder
  • a pinch of cumin powder
  • a pinch of turmeric
  • a pinch of cumin seeds
  • 2 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.

All the vegetables should also be chopped into tiny pieces if they are to be pan cooked. Bigger sizes are Ok for pressure cooking.

Cooking - Take the roasted daliya 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.

Heat  the oil and 1/2 tsp of ghee in a wok. Add the cumin seeds and allow to pop.

Add and fry till translucent.

Add the vegetables along with salt, turmeric, chilli powder, cumin power and coriander powder. Mix well and fry for a few minutes till vegetables are cooked through. (Sprinkle some water and cover with a lid for faster cooking)

Finally add the tomatoes and allow them to soften a bit. Now add the cooked daliya and mix thoroughly. Cook for a few minutes more so that the flavors are properly assimilated into the daliya. Remove from flame and keep covered for 4-5 minutes.

Sprinkle remaining ghee and coriander leaves. Serve hot.

 Note - One can add some more hot water during the last stages of cooking to thin the consistency further. This is especially good for younger kids ( less than 1.5 years of age ) as they tend to swallow rather than chew down their food. One should also pressure cook the vegetables before combining with the cooked daliya for such toddlers.

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