Namkeen Lemon Daliya

Quick,easy and healthy breakfast made with broken wheat

Daliya/fada is made with unpolished broken wheat ,it is very healthy breakfast option from ancient time.there are so many recipes to make with broken wheat.you can easily substitute it with modern healthy options like oats,quinoa ,burghal etc.It is very cheap and easily available in comparison to oats etc and also very easy to cook and easy to digest so a very good option to include in your daily diet.

You can make sweets, savoury snacks, idli and many many more recipe and varieties with daliya.This Namkeen lemon daliya is a very easy and quick recipe,you just need few spices and a healthy,filling and delicious breakfast is ready to serve,its also very good to carry in lunchboxes and for travelling.
I have also posted many daliya recipes in my blog as this is a regular in my kitchen.so try this easy and healthy lemon Daliya in your kitchen.

Prep time-5 min
Cooking time-10
Difficulty level-easy
Spice level-mild
Cuisine -Indian,Rajasthani
Type-breakfast,main

Lemon Daliya

Ingredients

• 1/2 cup - Broken wheat /daliya/fada
• 1.5 tbsp - Ghee or oil
• 1 tsp - Cumin seed /jeera
• 1.5 tsp - Green chili,chopped
• 8-10 Curry leaves
• To taste - Salt /namak
• 1/2 tsp - Turmeric /haldi
• 1.5 tsp - Lemon juice
• 2 tbsp - Fresh coriander,chopped

Cooking Directions

1. Heat ghee or oil in a pressure cooker.
2. Add cumin seeds,curry leaves and chopped green chilies.
3. Add daliya and stir fry every thing till it become slightly white in colour and start giving a nice aroma.
4. Now add turmeric,salt and 1.5 cup of water and mix
5. Pressure cook on medium heat for 3 whistles or cook till done.
6. Open when cool down completely.
7. Add lemon juice and chopped fresh coriander.
8. Serve hot.

Check some more Daliya recipes-

• Daliya upma
• Daliya khichdi
• Daliya ki kheer

NOTE-
Cooking time depends on the size and quality of daliya so cook accordingly,

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Cluster beans and potatoes cooked in a tangy tomato curry

Guvar phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. For places where it is not available at all, it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you'll have to de-string it. This step adds 5-10 minutes to the process, but is very important to ensure that the dish doesn't end up being excessively chewy. Once de-stringed, it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds) to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a "wet curry" (or patli / rasedaar subzi). For a dry stir fried version, you may want to look at this link - Guvar phali  ki subzi

Prep time -10 min
Cooking time - 15 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side
Serve - 4

INGREDIENTS-

• 175 gms - Cluster beans/Guvar phali
• 200 gms - Potato /aloo
• 175 gm /2 medium - Tomato,chopped
• 1 tsp - Green chili,chopped
• 1 tsp - Ginger,chopped
• 3 tbsp - Cooking oil /tel
• 3/4 tsp - Cumin/jeera
• 1/4 tsp - Carom seeds /ajwain
• 1/4 tsp - Asafoetida /hing
• 1/2 tsp - Turmeric/haldi
• 1 tsp - Chili powder /lal mirch
• 1.5 tsp - Coriander powder /dhaniya
• To taste - Salt /namak
• 1 tsp - Lemon juice / numbu ka ras
• 2 tbsp- Fresh coriander/dhaniya,chopped
• A pinch of - Sugar/chini
• 3/4 cup  -Water

COOKING DIRECTIONS

1. Wash and string the guvar phalis
2. Chop to make big pieces of about 1 inches.
3. Peel and chop potato into big pieces.
4. Chop tomatoes in small pieces
5. Heat oil in a pressure cooker.
6. Add cumin and carom seeds,when they start crackling add asafoetida.
7. Now add chopped tomatoes and salt and stir fry till tomatoes become soft and mushy.
8. Now add powdered spices and stir fry till oil start leaving the sides.
9. Add chopped guvar phali and potatoes.
10. Mix well and add water.
11. Mix and pressure cook for about 2-3 whistles or cook till done.
12. Open the cooker when cool down completely.
13. Add lemon juice ,pinch of sugar and fresh coriander.
14. Serve hot.

Serving suggestions-serve with paratha,roti or rice

Roasted Phool Makhana Namkeen

Crisp and low fat lotus seed snack

Makhana or phool makhana is a seed from lotus plant so commonly used during fasting days.This is very easily available in all Indian stores and is very light in weight.
There are so many recipes made with phool makhana.it is also used to make curries and the roasted makhana powder is used to thicken curries.I have posted -Makhana ki kheer and makhana paag and both are fasting recipes.
It is also good for health as it is light on stomach and have many medicinal properties. It is rich in calcium, it regulates high blood pressure,good for arthritis, detoxify body, cure insomnia and very good to have as a post natal food .
This namkeen makhana is very filling and a low fat snack.Though it is very easy to make but it takes some time to become crisp so you have to roast it on low heat else it will become crisp from outside but the inner portion remain raw and chewy.

Cooking time-15 min
Difficulty level-easy
spice level -mild
Cuisine-North Indian
Type-snack,vrat ka khana
Serve -4

Ingredients

• 50 gm - Makhana/ phool makhana /fox nut/Lotus seeds
• 2.5 tbsp - Ghee or oil
• As required - Rock salt /Sendha namak
• 1/2 tsp - Pepper powder/ Kali mirch
• 1/2 tsp - Mango powder /amchoor

Cooking Directions

1. Heat ghee or oil in a pan.
2. Add lotus seeds and roast on low heat and keep stirring.
3. Roast for about 10-12 minutes till they become crisp.
4. Press a roasted seed to check, if it is roasted well then it will break into pieces,and if it still feel soft and chewy then roast for some more times.
5. When roasted then add the spices and 1 tsp of ghee and mix well.
6. Let it cool down completely.
7. Store in air tight jar.

Serving suggestions-serve as a snack with tea,coffee or any beverage

Aloo Chiwda / Vrat ki Falahari Namkeen

Fried potato sticks,peanuts and cashews tossed Indian style

During Navratri and other fasting days we need some snacks or munchies along with the main course meals.As there are only few option to use during fasting ,so often we have to try something mainly with potato,banana and yam.This aloo chiwda can be easily used during fasting.
Potato is grated and fried and then fried peanuts,cashews,green chilies and few spices which are acceptable in fasting are added .You can also make this with sundried potato sticks if you want to make it quick and easy.but the taste and texture will be slightly different.

Prep time- 10 min
Cooking time-20 min
Difficulty level-medium
Spice level-mild
Cuisine-North Indian
Type-snack,vrat ki recipe
Yield-approx. 5 cups

INGREDIENTS-

• Potatoes /aloo - 4 medium(500 gms)
• Peanuts/moongphali - 3/4 cup
• Cashew nut/kaju,halves- 3/4 cup
• Raisins /kishmish - 2 tbsp
• Green chili/hari mirch ,chopped- 2 tsp
• Curry leaves/kadi patta - 10

Spice mix-

• Castor sugar/pisi hui chini-1.5 tsp
• Tatri/citric acid,powdered -1/4 tsp *
• Pepper powder/kali mirch - 1 tsp
• Rock salt/sendha namak-to taste

PROCEDURE-

1. Peel potato and then grate it with a thick grater .
2. Wash the grated potato with enough water and then squeeze well.
3. Now spread it on a kitchen towel for 20 minutes.
4. Take a small bowl and mix all the spices and keep aside.
5. Heat oil in a deep and wide pan.
6. Add the grated potatoes in the pan and fry on high flame for 2 minutes.
7. Then lower the flame and fry till they become golden and crisp.
8. Drain the fried potatoes on a paper napkin.
9. Repeat the process and fry potatoes in batches.
10. Then fry peanuts on low heat till they become golden and crisp,drain on a paper napkin.
11. Fry cashews on low heat till golden and then drain
12. Add chopped green chilies in the hot oil and fry,after few seconds add chopped curry leaves .
13. When curry leaves become crisp, add raisins.
14. When raisin floats on top of the oil then take out and drain on a paper napkin.
15. Now sprinkle the spices over all fried ingredients and mix well.
16. Let the chiwda cool down completely then serve or store.

Note-
1-Citric acid can be substituted with mango powder,or you can skip both.
2-Instead of making with freshly grated potatoes,you can also make this potato chiwda with readymade sun dried potato sticks/sev .But the taste and texture will be different

To make sun dried Aloo sev and papad-check the recipe here