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.

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.

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.

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.

Weekly Snapshot (31/05/2015 - 06/06/2015)

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Top 5 recipes for this week -

• Dahi Bara-Ghuguni - Aludum
• Jaamfal ki subzi
• Mudhi Mansa
• Pasta al Pesto ( Vegan recipe with curry leaves )
• Gupchup (Odisha style Panipuri)

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This has been a pretty relaxed week with nothing much going. Have been in a relaxed mood and spending time with family is a priority. 

Pasta Al Pesto ( Vegan version with Curry leaves )

Pasta laden with humongous amount of cheese may not be the right fit for the sweltering hot Indian summers. Hence I had to come up with a relatively easy cheese free pasta recipe that did not require working in front of the stove for long duration.

I picked up the regular pesto recipe, gave it a very indian twist with curry leaves, roasted red chilis , urad dal, asafoetida and canola oil and ended up with this winner. Yeah, this is a taste recipe with a very tangible South Indian flavour.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 cup pasta ( I used a mix of different shapes )
• handful of curry leaves
• 2 dry red chili ( I used Byadgi variety that has mild heat)
• 3 garlic cloves
• 1 tsp urad dal
• 1 tbsp charoli seeds
• salt to taste
• 1 tsp oil
• 1 tsp lime juice
• pinch of asfoetida

Preparation - Boil water in a large saucepan. Once the bubbles start coming, salt it.

Wait for water to come to a rolling boil before you add the paste. This way they wont stick to each other.

While the paste is cooking, heat the oil in a small skillet. Add the red chili, asafoetida and urad dal. Once the dal turns brown, add the charoli nuts and roast for 30 seconds.

Transfer the contents of the skillet into a grinder jar. Add the washed curry leaves, garlic cloves and salt. Buzz into a coarse meal.

Keep checking on your pasta . Once it gets to the al-dente stage, remove from flame and drain off the pasta water while saving about 1/2 cup of it for thinning the sauce.

Take the pasta in a pasta bowl or wide dish, add the pesto, 2-3 tsp of the past water and the lime juice.

Toss everything together.

Serve immediately.

For more such vegan pasta recipes click here, here, here,, here and here. 

Jaamfal ki subzi ( Jain guava curry )

This one is a very simple yet delicious recipe that I learnt from a Jain friend and former neighbour. Just the ripe guavas cooked with minimal spices and a sweet note added at the end, and you have a nice side dish that goes well with rotis. I can even have some just by itself. Just make sure that you pick some really good fruit that has lot of flesh and less of the irksome seeds.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 big ripe guavas
• 1/2 tsp chili powder
• 1/4 tsp black pepper powder
• a pinch of garam masala (optional)
• 2 pinch coriander powder
• 1 1/2 tsp sugar
• 1 1/2 tsp oil or ghee
• salt to taste
• cilantro for the garnish

Preparation - Peel and chop the ripe guava into chunks.

Cooking - Heat oil in a wok. Add the red chili powder and coriander powder. Toss in the guava cubes after 10 seconds.

Stir fry for about 10 mins.

Sprinkle sugar, black pepper powder and salt. Mix and cover with lid for 2-3 mins.

Remove from the flame. 

Garnish with cilantro and serve with rotis.

Mudhi Mansa ( Puffed Rice with Mutton Gravy - A Baripada Special)

For me, 'Mudhi Mansa' evokes those childhood memories of eagerly awaiting for the pressure cooker to be emptied of the mutton curry (jholo). My mom would then put in a bowl of mudhi inside the pressure cooker and use it to scarpe off the gravy that remained clinging on the walls. This mudhi would then be garnished with some chopped onions and green chillis. Finally it would be presented to the ever hungry kids who had been eyeing the entire process with fidgety impatience. The entire bowl would be emptied within 5 mins with almost an mini war taking place for that last handful. That kind of sums up my memories about it. Now if you have been thinking about so much fanfare over what should technically be a leftover, let me educate you that 'mutton' is almost a revered ingredient in any Odia household and every bit of it is treated with the respect that it commands.

But moving on to Baripada, it is not just considered a leftover but an entire recipe that is part and parcel of the culinary heritage of the district. And you have to beleive this because no wedding menu is considered complete without it.

Here is the recipe for Mudhi mutton -

Ingredients -

• 3-4 cups puffed rice
• 1/3 cup mutton gravy/jholo ( just warm, not too hot or cold )
• 2-4 pieces of mutton (from same curry)
• 1-2 small pieces of mutton fat or charbi (also from the same curry)
• 1/2 of a small onion ( chopped into thin pieces )
• 2 green chilis (finely chopped)
• 2 tsp chopped coriander
• 1 small tomato (finely chopped)
• 1/4 th of a small cucumber (chopped into thin long pieces)
• 1 tsp mustard oil
• pinch of salt (optional)

Preparation - Take everything into a mixing bowl. Toss together and serve immediately.


Click here for the recipe of mutton jholo .

Weekly Snapshot (25/05/2015 - 30/05/2015)

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Top 5 recipes for this week -

• Stuffed Chachindra 
• Mansa Kasa (Mutton curry)
• Dahi Bara-Ghuguni - Aludum
• Batibasa Omelette
• Badami Paneer 

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• Blog Nominated for WIN 2015 +BlogAdda !!
• The high point for this week was writing the post on Bhubaneswar and its awesome gastronomic culture !! I know I have missed a few..planning to cover all those in another post for those. Check it out here .

Badami Paneer

Badami Paneer or cottage cheese cubes cooked in a rich nut based gravy is one dish that invokes sheer bliss. It has an silken texture that just seems to envelope one's entire mouth while the tangy taste of the tomatoes and the mild heat from those aromatic spices join hands to tingle each and every taste bud.

But surprisingly it is very simple and rather easy to prepare. Make this dish for friends and family and have them wondering about the kind of effort that you have put in. Read on for recipe -

Preparation Time - 30 mins

Ingredients -

• 250 gm Paneer cubes
• 1 medium sized onion
• 1 tsp Garlic paste
• 1/2 tsp Ginger paste
• 1/2 cup tomato puree
• 1/2 cup coriander powder
• 1/2 cup cumin powder
• 1/2 tsp chili powder
• 1/5 tsp turmeric
• 2 pinch garam masala
• 1 cup milk
• 4-5 tsp oil/butter ( 1 prefer 1 tsp oil + 3 tsp butter )
• salt to taste
• cilantro for garnishing
• 5-6 cashews
• 10 almonds
• 1 tsp poppy seeds

Preparation - Soak the cashews, almonds and poppy seeds in warm water for 1/2 hour . Then grind into a smooth paste. Keep aside.

Grind the onion separately into a smooth paste

Cooking - Heat the oil and butter in a wok.

Add the onion paste along with the ginger paste and garlic paste. Fry till translucent but no more.

Add the powdered masalas along with the tomato puree. Fry till oil starts to come out from this gravy.

Then add the nuts paste and fry for 2-3 mins. Finally add the warm milk and get it to a boil.

Once the gravy has reached the desired consistency, add the panner cubes. Let it simmer for 2 mins.

Garnish with cilantro before removing from the flame.

Serve hot with jeera rice, rotis or even some delicious butter naan. 

Tinday aur Channa dal ki subzi

This one obviously draws inspiration from the kakharu-buta dali tarkari or dalma that is so popular in Odisha. In fact mixing gourds with lentils is common practice and we end up with quite a few combinations that go really well with roti/paratha or even puri !! The cooking process is similar for all recipes and it is a good way of squeezing in some veggies along with all that protein that comes from the lentils.

Read on for this recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup channa dal
• 2-3 medium sized apple gourd (tinday)
• 1-2 dry red chili
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 inch cinnamon
• 2 tsp oil
• 1/5 tsp turmeric
• salt to taste

Preparation - Wash and soak the channa dal for 2-3 hour so that it gets cooked easily.

Peel and chop the tinday into medium sized pieces. The onion needs to be chopped into small pieces.

Cooking - Wash the channa dal and boil in a pressure cooker for 3 whistles. Keep aside.

Heat the oil in a wok. Add the pancha-phutana, red chillis, cinnamon and bay leaf. Follow with the chopped onion pieces.

Fry till the onions turn translucent. Add the chopped tinda along with a little salt and cook for 5-6 mins till half done.

Add the channa dal, bring to a boil and let it simmer for a few mins or till the vegetable is completely cooked through.

Remove from flame and serve hot with rotis/parathas .