Dalia-r Halwa

Dalia-r Halwa

Dalia or Daliya is made with whole raw wheat, it contains the nutrition of whole wheat as it does not undergo any processing to refine it. It contains fibre and protein and rich in iron, vitamin B etc. Dalia is also known as Lapsi, bulgar, burghul wheat or Fada.

There are many recipes made with dalia, both sweet as well as savories. This dalia halwa is easy and simple to make. It is a quick recipe to make for breakfast or when you need a quick sweet dish to serve with a meal. I made this with jaggery but you may use sugar if you wish.

INGREDIENTS:

Dalia (broken wheat, cracked wheat) - 1 cup

Water - 2 ½ to 3 cups as needed.

Jaggery(gud - brown sugar) – 3/4 cup, more or less according to taste.

Salt( optional - a pinch )

Ghee (clarifies butter) - 2 tbsp

Milk- ½ cup

Dry fruits such as chopped cashew nuts, almonds and raisins - 2 tbsp

Powdered cardamom - ½ tsp

Method

Add 1 cup of water and jaggery to a pan. Heat and bring to boil. Stir till jaggery dissolves. Take off fire and Keep aside.

In another thick bottomed pan, add ghee and dalia. Keep stirring for 2-3 minutes till an aroma rises from dalia. Now add milk to it and heat again and cook till the milk gets absorbed.. Mix and cover. Cook till the milk has been absorbed. This may take for 4-5 minutes.

Strain the dissolved jaggery water over dalia. Mix well. Cover and cook for another 2-3 minutes till all the water is absorbed and dalia is fully cooked. Add more water if needed. When dalia is fully cooked, add the chopped dry fruits and cardamom powder. Mix and switch off.  Keep covered till serving time. Serve hot.

Tips :The exact amount of water will depend on the variety of dalia.

You may use sugar instead of jaggery(gud).

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French Bread Toast

French Bread Toast

Ingredients

Bread  Slices  4

Egg                 3
Peper powder  1/2 tsp
Onion (Chpooed) 1
Green Chili (Chpooed) 3
Oil for frying
Salt and sugar to taste

Method

Cut bread slices diagonally to get triangular pieces.

Beat 3 eggs in a bowl thoroughly. Add salt, sugar, and cinnamon powder. Mix it well.

Add chopped onion and green chili. Mix it again.

Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.

Serve hot with tomato sauce and your crispy bread toast is ready to eat

Palak Paratha or Spinach Paratha

Ingredients

 2 cups whole wheat flour/atta

 200- 250 grams spinach/palak

 1 or 2 green chilies, finely chopped

 ¼ tsp carom seeds/ajwain

 2 tsp oil or ghee

 salt as required

oil or ghee for frying the parathas

Instructions

 Rinse the spinach leaves very well in water. drain them.

 Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.
 Strain and keep some of the stock in which we have boiled the spinach leaves.
 Puree the spinach in a blender.
In a large bowl mix the whole wheat flour with salt, carom seeds, green and chili.
Add the spinach puree and 2 tsp oil. mix well.
Add required amount of stock or water and make a smooth dough.
Take a medium size ball from the dough. roll the dough ball into a small circle.
Spread some oil or ghee  on the top of the rolled dough. If you want you can dust the rolling board with wheat flour
Gently roll the  dough with a rolling pin. Make sure that the parathas do not break. Roll it into a size of a normal roti or chapati
You will get a triangular shape.roll into a medium sized parathas.
On a hot tava, cook the palak paratha with some oil or ghee. till they are crisp and brown from both side.
Make all palak parathas this way. serve the palak paratha hot with green peas curry, yogurt or pickle.
You can also stack the palak parathas in a roti basket or casserole and serve them warm later.

Chire / poha pulao (rice flakes with vegetables)

Ingredients: 

• 200 Chira / Poha
• 100 gm boiled mixed vegetables (potato,carrots, green peas etc)
• 1/2 cup cashew nut (washed)  • 2 chopped onion
• 2-3 chopped green chilli
• 1-teaspoon chopped ginger
• 1-teaspoon Sompu
• 1 or 2 bay leaves
• 1/2 cup oil
• Salt & sugar according to taste.
• 1/2 cup grated coconut for garnish
• 3- teaspoon ground nut
• 1-teaspoon ghee
Preparation:
1. Wash the chira and dry it on flat surface plate.
2. Heat the oil in a pan, add rai & bay leaves for saut�.
3. Add onion, ginger, & chilli and fry it for till brown.
4. Add the vegetables, ground nut & cashew nut and fry it for a min.
5. Then add the pre-washed chira and mix well.
6. Add salt & sugar to taste and cooked it for 5 min in low fame and mix ghee.
7. When dish is ready, serve hot.