Dalia (Broken Wheat)

ooooooooH! Dalia, this is one of the simplest recipes of the world but one must know that this is one of the most nutritious recipes of the world, do you know that Doctors recommend Plain Dalia or Dalia Kheer After sickness and ever after operations, one must not forget that this recipe is one which is recommended specially to young children and to sportsmen too, so let us gear up to make dalia you can choose any one of the three mentioned below, so enjoy.


























































































1- Dalia Khichadi ( Namkeen Dalia)
( Vegetable Daliya )

Ingredients:-

1. 1 cup Bulgar wheat (i.e., dalia, the fat variety)


2. 2 3/4 cups water


3. 2 onions, chopped


4. 1 green chilies, slit


5. 1 teaspoon mustard seeds


6. 1 1/2 teaspoons cumin seeds


7. 3 tablespoons chopped fresh coriander leaves


8. 3 cauliflower florets
9. 10 French beans, washed, ends trimmed and chopped


10. 1 medium tomato, chopped


11. 1 tablespoon chopped carrot


12. 1 tablespoon fresh green peas


13. 1 1/2 teaspoons salt (to taste)


14. 2 tablespoons oil


15. 4 sprigs of fresh curry leaves, washed and torn

Directions

• Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.




• Remove from flame and transfer to a plate.




• Now heat oil in the same wok.




• Once hot, add cumin and mustard seeds.




• Allow to splutter.




• Once they stop spluttering, add curry leaves, green chili and onions.




• Stir-fry until the mixture smells aromatic and the onions are lightly browned.




• Add coriander leaves and mix well.




• Fold in the veggies, salt and tomato. Mix again.




• Stir in about 2 tbsp. of water to prevent the mixture from sticking to the bottom of the wok.




• Cook on medium flame for 5 minutes.




• Fold in the roasted dalia and mix thoroughly.




• Add water and then transfer the whole mixture to a pressure cooker.




• Cover and pressure cook for 2-3 whistles.




• This takes about 5 minutes.




• Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.




• After 3 minutes, remove from cooker, garnish with coriander leaves and serve hot.

2- Dalia ( Plain Dalia)

Ingredients:-

1. 1/4 kg wheat


2. 1/4 kg dalia ( Gram)


3. a little cardamom


4. nutmeg

Additional

1. malai and sugar (as required)
   
   
   

Method:

• Wash the wheat with plenty of water.




• Spread it out to dry on a piece of cloth, preferably in a little sunlight.




• Roast dalia on a slow fire. Mix the dalia and wheat.




• Add a little cardamom and nutmeg for seasoning.




• Grind to powder.



• Serve with Malai extracted form milk and add sugar for taste

3- Dalia Kheer ( Milk Dalia )

Ingredients:

1. Dalia (lapsi) 1/2 cup




2. Sugar 1 cup




3. Ghee 1/4 cup




4. Milk 2 cup




5. Water 2 cup




6. Eliachi Powder 1/2 tsp




7. Kismis 8-10

How to make Dalia Kheer:

• In a pan heat ghee and fry dalia over low flame till light golden.Add hot water and milk.




• Allow to cook for 4-5 min.




• Then add sugar and kismis.




• Add water or milk if necessary.




• Lastly add elaichi powder and mix well.




• Dalia kheer is ready.

Poha

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney. This easily digestible form of raw rice is very popular across India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine style, so enjoy poha and you can have it everyday....













Ingredients :-

1. 1 cup poha (flattened or beaten rice)


2. 1 large onion chopped


3. 4 green chillies halved


4. 1 tsp. lemon juice


5. 1/4 tsp. sugar


6. 1 tbsp. grated coconut


7. 1 tbsp. peanut crushed


8. 1/2 tsp. each cumin & mustard seeds


9. 1 tbsp. oil


10. salt to taste

Method:-

1. Wash poha gently till the water drained is clear.


2. Drain the water and keep aside for 10 minutes.


3. Loosen the poha gently with fingers and sprinkle some water.


4. Keep aside for 10 more minutes and loosen again.


5. Add the peanut powder, salt, sugar, turmeric, lemon juice and mix well.


6. Heat oil, add seeds to splutter.


7. Add onion, potatoes and chillies.


8. Stir fry till the potato is tender.


9. Add the mixed poha, and stir gently, with a wide spatula.


10. Cover and cook on low for 3-4 minutes, stirring in between.


11. Mix in the coconut and chopped coriander.


12. Serve hot with steaming hot filtered coffee or tea.

Bhaji (Pav Bhaji)

Pav bhaji is a fast food dish native to Maharashtra and is popular in most metropolitan areas in India, and particularly in the Maharashtra city of Mumbai. Pav means bread and bhaji, which is a term for a curry and vegetable dish. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions.This is one of the Indian originated fast food. So lets enjoy...

Ingredients:-

1. Peas ,boiled : 3/4 cup



2. Carrots , boiled : 1/2 cup



3. Cauliflower , boiled : 1 cup



4. Onions , chopped: 1.5 cup



5. Capsicum , chopped : 3/4 cup



6. Tomatoes , chopped : 2.5 cup



7. Potatoes ,boiled & mashed : 1.5 cup



8. Ginger , chopped : 1 inch



9. Green chilly , chopped : 1



10. Lemon : optional



11. Salt to taste



12. Turmeric powder : 1/4 tsp



13. Black salt : 1/2 tsp



14. Red chilly powder : 1/4 tsp



15. Pav bhaji masala : 2 tsp



16. Butter : 5 tbsp



17. Kashmiri red chilly : 2



18. Garlic : 3-4 no.



19. Coriander leaves : 2 tbsp



20. Dried fenugreek leaves : 1 tbsp
    

Method:-

1. Heat butter in a kadai .



2. Make a paste of kashmiri red chilly and garlic .



3. Add onions & capsicums , green chilly & ginger to the same kadai & cook for 1 min .



4. Add the chilly garlic paste & cook till onions turn golden brown .



5. Add the tomatoes & cook till oil separates.



6. Add the pav bhaji masala , salt ,black salt , chilly powder & turmeric powder .Cook for another 1 min.



7. Add cauliflower , carrots , peas & potatoes.



8. Mash the bhaji & add water ( as required ) & cook till done .



9. Sprinkle coriander leaves & dried fenugreek leaves & add lemon juice .



10. Now take the pavs and place them on the pan with pre-heated butter, turn pavs continuously and make them light brown.



11. Serve hot with cooked pavs, onions, lemon, slice of butter.

Sambhar Vada

Time for the Queen of South Indian breakfast dish Vada with Sambar. The little spicy and tasty Vadas dipped in delicious Sambar… Awww…. Nothing is better than that. I won’t talk a lot about it....So talk less and work more is today's theme .so.......... Here we go…

Ingredients:-

1. 1/2 cup Urad Daal


2. 1/2 cup Moong Daal


3. 1 Onion finely chopped


4. 1 tsp Ginger


5. 1-2 Green Chilies


6. finely chopped


7. Salt to taste


8. 1/4 tsp Baking Soda

How to make vada sambhar :

1. Pick, wash and soak daals for 3-4 hours.


2. Grind them coarsely in a blender.


3. Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.


4. Heat oil in a pan or kadhai .


5. Make small lime sized balls and press them slightly using your palm.With your finger make a small hole in the center.


6. Deep fry them in hot oil till they turn into lovely golden brown colour.


7. Serve with chutney as a breakfast or sambhar or rasam as a meal.

Idli

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Ingredients :-

1. 3 cups parboiled rice (washed and soaked overnight)



2. 1 cup urad dal (washed and soaked overnight)



3. 1/2 tsp. soda bicarbsalt to taste
   

Method :-

1. Having soaked both rice and dal separately, wash well with plenty of water.



2. Grind dal to a very fine paste.



3. Grind rice till fine grains are left (like very fine semolina).



4. Mix both rice and dal together after grinding.



5. Add soda bicarb and salt and beat well.



6. Add a little water if necessary.



7. The batter should be fairly thick.



8. Cover and keep aside for 7-8 hours, undisturbed.



9. To make idlies, do not beat the batter again.



10. Spoon batter onto an idli stand.



11. Heat water in idli cooker, and place stand in.



12. Steam for 5-7 minutes.



13. Insert a clean matchstick (back end) or a skewer.



14. The skewer should come out clean if the idlis are done.

idlis can be served hot but most people prefer normal temp. idlis along with sambhar and coconut chutney

Coconut Chuteny

Ingredients:-

1. 1 cup coconut, grated


2. 2 small green chillies, chopped


3. 1 teaspoon ginger, grated


4. 1 tablespoon roasted split gram (daria dal), optional


5. salt to taste
   

For the tempering

1. 1/2 teaspoon mustard seeds


2. 1 red chilli, broken into pieces


3. 2 to 3 curry leaves


4. 1 teaspoon oil
   

Method:-

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.


2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.


3. Refrigerate and use as required.

Sambhar

Sambhar should be said one of the common food used with a number of snacks, list may be long but sambhar can be served with Dosa, Idli, Vada, Roti-chawal and many more.














Ingredients:-




For the sambhar

1. 1 cup toovar dal (arhar dal)


2. 1 tomato, chopped


3. 1 onion, chopped


4. 2 brinjals, cubed


5. 1 drumstick, cut into 4-6 pieces


6. 1 potato, peeled and cubed


7. 1 tablespoon tamarind pulp (imli)


8. salt to taste
   

For the sambhar masala

1. 6 to 8 red chillies


2. 1 tablespoon coriander seeds


3. 1 teaspoon fenugreek seeds (methi)


4. 1 tablespoon toovar dal (arhar)


5. 1 tablespoon split Bengal gram (chana dal)


6. 1 tablespoon split black gram (urad dal)


7. 1 teaspoon turmeric powder (haldi)


8. 1/2 teaspoon asafoetida (hing)


9. 1 teaspoon oil
   

For the tempering

1. 1 teaspoon mustard seeds


2. 6 curry leaves


3. 1/4 teaspoon asafoetida (hing)


4. 2 tablespoons oil

Method:-

For the sambhar masala

1. Heat the oil and roast all the ingredients for the sambhar masala in it.


2. Grind to a fine paste in a blender using a little water. Keep aside.
   

How to proceed

1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.


2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.


3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.


4. Sambhar should be served hot, can be served with a number of dishes like Dosa, Idli, Vada.

Dosa

Dosa is a South Indian Dish. Regular dosa batter is made from rice and split, skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Do you know how many types of dosa are made in india? If your answer is no, then check out the list below.

1. Sada Dosa




2. Butter Sada Dosa




3. Cheese Sada Dosa




4. Plain Mysore Sada Dosa




5. Butter Plain Mysore Sada Dosa




6. Cheese Plain Mysore Sada Dosa




7. Garlic Roast Dosa




8. Cheese Garlic Roast Dosa




9. Pudy Roast Dosa




10. Cheese Pudy Roast Dosa




11. Prem Sada




12. Cheese Prem Sada Dosa




13. Maharaja Sada Dosa




14. Cheese Maharaja Sada Dosa




15. Harabara Sada




16. Cheese Harabara Sada Dosa




17. Schezwan Sada




18. Cheese Schezwan Sada Dosa




19. Onion Sada Dosa



20. Cheese Onion Sada Dosa




21. Masala Dosa




22. Butter Masala Dosa




23. Cheese Masala Dosa




24. Mysore Masala Dosa




25. Butter Mysore Masala Dosa




26. Cheese Mysore Masala Dosa




27. Maharaja Masala Dosa




28. Cheese Maharaja Masala Dosa




29. Prem Masala Dosa




30. Cheese Prem Masala Dosa




31. Harabhara Masala Dosa




32. Cheese Harabhara Masala Dosa




33. Navratna Masala Dosa




34. Cheese Navrathna Masala Dosa




35. Spring Roll Dosa




36. Spring Roll Dosa With Cheese




37. Paneer Spring Roll Dosa




38. Paneer Spring Roll Dosa With Cheese




39. Chinese Delight Dosa




40. Chinese Delight Dosa With Cheese




41. Paneer Chinese Delight Dosa




42. Paneer Chinese Delight Dosa With Cheese




43. American Chopsuey Dosa




44. American Chopsuey Dosa With Cheese




45. Paneer American Chopsuey Dosa




46. Paneer American Chopsuey Dosa With Cheese




47. Mushroom Chopsuey Dosa




48. Mushroom Chopsuey Dosa With Cheese




49. Paneer Chilly Dosa




50. Paneer Chilly Dosa With Cheese




51. Schezwan Dosa




52. Schezwan Dosa With Cheese




53. Mushroom Schezwan Dosa




54. Mushroom Schezwan Dosa With Cheese




55. Paneer Schezwan Dosa




56. Paneer Schezwan Dosa With Cheese




57. Capsicum Schezwan Dosa




58. Capsicum Schezwan Dosa With Cheese




59. Tom-chi Dosa




60. Tom-chi Dosa With Cheese




61. American Delight Dosa




62. American Delight Dosa With Cheese




63. American Tomato Delight Dosa




64. American Tomato Delight Dosa With Cheese




65. American Paneer Delight Dosa




66. American Paneer Delight Dosa With Cheese




67. Maharaja Delight Dosa




68. Salad Roast Dosa




69. Salad Roast Dosa With Cheese




70. Salad Masala Roast




71. Salad Masala Roast With Cheese




72. Tomato Salad Roast Dosa




73. Tomato Salad Roast Dosa With Cheese




74. Paneer Salad Roast Dosa




75. Paneer Salad Roast Dosa With Cheese




76. Mexican Roast Dosa




77. Mexican Roast Dosa With Cheese




78. Red Chilly Dosa




79. Red Chilly Dosa With Cheese




80. Paneer Crispy Dosa




81. Paneer Crispy Dosa With Cheese




82. Mexi Roll Dosa




83. Paper Roast Dosa




84. Special Prem Paper Roast Dosa

Hoof i knew that much only if you know more please e-mail me i will add to the list but here i submit only one recipe that is of Masala Dosa which one can find throught india.

Masala Dosa

Ingredients

Dosa Batter

Ingrediends:

1. 1 cup urad dal


2. 1 cup mixed dals (Chana dal, Toor dal, and little Moong dal)


3. 1 cup Rava1 cup OilSaltHing


4. 4 cups Rice2 tsp.


5. Sugar
   

Method

1. Wash the rice and dals and soak for about 4-6 hours.




2. Grind to a very smooth batter, try use as little water as possible.




3. Add the rava, oil, salt, hing and sugar and mix well.




4. Set aside in a warm place for 8-10 hours to ferment.
   

Potato curry

Ingrediends:

1. 4 large Potatoes


2. 1 large Onion


3. 4-6 Green Chillies


4. Salt2 tbsp.


5. Oil1 tsp.


6. Urad dal1 tsp.


7. Chana dal1/2 tsp.


8. Mustard1/4 tsp.


9. Turmeric2 tbsp.


10. chopped Coriander leaves


11. juice of 1/2 a Lemon
    
    

Method

1. Boil potatoes, peel and mash well.




2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.




3. Add the onions and green chillies and fry till onions are cooked.




4. Add turmeric, and fry for 1/2 a min.




5. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.




6. Add 1/4-1/2 cup water and mix well.

Red Chutney

Ingrediends:

1. 10 dry Red Chillies1.


2. 5 tsp. Urad dal


3. 1.5 tsp. Chana dalfew sprigs Curry Leaves


4. 1/4 cup grated Copra (dry coconut)Salt


5. 1/2 tsp. Tamarind pastegenerous pinch of Hing

Method

• Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

Assembling Masala Dosa:

• 1 small cup oil



• 2 tbsp. shortening (like Ghee-Pure cow fat)



• Mix the two together.
  

Method

1. Heat a dosa griddle (cast iron preferred).




2. Adjust the consistency of the dosa batter (try out one before starting the actual process).




3. Spread a spoonful of oil/ghee mixture.




4. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat).




5. Spread a few drops of oil around the edges.




6. Cook till dosa is done, flip and cook for a 1/2 a min or so.




7. Flip again.




8. Spread 4 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.




9. Serve with sambar, and coriander chutney.
   

Confused with point no. 9 click here

How to make sambhar and coconut chutney.

Dhokla

Dhokla is a Gujarati delicacy. One of the best snacks of the day if you are able to find fresh spongy dhokla, however the recipe is a bit long but the end product will let you forget all the time you put in making .

At present there are various kinds of Dhoklas made in India, actually Dhokla recipe differs as per the area, as the region changes the taste and variety changes. Most famous of them are besan dhokla and sooji dhokla. This is one of the best tea time snack.It has a unique sweet,sour and spicy taste













Ingredients:-

for the dhokla

1. 1 cup (160 gm) Bengal gram (chana dal), soaked overnight


2. 4 green chillies


3. 1 inch piece of ginger


4. 3 tbsp vegetable oil


5. salt to taste


6. 1/4 tsp asafoetida (hing)


7. 1/4 tsp bicarbonate of soda

for the tempering

1. 1 tbsp vegetable oil


2. 1/2 tsp mustard seeds


3. 1/2 tsp cumin seeds


4. 3-4 dry red chillies, whole


5. 10 curry leaves

for the topping

• handful of chopped coriander


• handful of chopped coconut

for the chutney

1. 2 cups chopped mint leaves


2. 1 cup chopped coriander


3. 1 large onion, sliced


4. juice of 1 to 2 lemons


5. 1 tbsp sugar


6. 4 to 6 green chillies


7. salt to taste.

Process:-

• grind the green chillies and ginger to a smooth paste. keep aside.



• grind the Bengal gram coarsely; whisk to incorporate air in it.



• keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.


• add the oil, asafoetida, bicarbonate of soda, and green chilli-ginger paste to the bengal gram paste.



• add a little water and whisk the mixture thoroughly once again.



• grease a flat stainless steel plate or a baking dish (2 inches deep).



• spread the mixture to a thickness of one inch.

• steam till it is done.

• to check if the dish is ready, pierce with a fork. if the fork comes out clean, then the dhokla is ready.


• allow to cool and then cut into squares or diamonds.

• for the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies.



• when they start crackling, add the curry leaves and pour over the dhokla. garnish with chopped coriander and coconut.

for the chutney

combine all the ingredients and grind to a smooth paste in a blender using very little water.

SERVE LIKE YOU SEE IN THIS PICTURE WITH CHUTNEY IN A SEPARATE PLATE AND DHOKLAS WITH FRIED CHILLIES IN A SEPARATE PLATE.