Saturday, 24 December 2016

LLWT 6- Loving DALIYA, 4 ways!!

Lets Lose Weight Together Part 6 (LLWT-6)

Since the time my last post went up about all the myths surrounding carbohydrates, I got a lot of messages talking about the article and the recipe corresponding it. Why am I asking you guys to not to leave out white flour from your diet? Why am I encouraging more of its use? Many asked, what’s the catch? And hence I write the catch…

Basically all I want to promote is healthy eating. And eliminating anything from your diet is not healthy. I have many many extremely healthy bread recipes. But still more often than not, I make this particular recipe for 3 reasons-

1.       Ease of making it- with such a small ingredient list, mostly everything is always available to me.
2.       My family loves the texture- It’s such a soft and supple bread, crunchy from outside and soft and pillowy inside. In fact my toddler is a huge fan of this bread.
3.       You can just about make anything out of this dough- hamburger buns, hot cross buns, loaves, cheesy pull apart bread, pizza, garlic bread etc etc etc.

If I had shared a recipe of a salad with my earlier article, it wouldn’t have that effect. All I want is to take you guys on a journey with me to a clean and healthy lifestyle, which is more delicious than that sukha boiled veggie and iceberg lettuce. Just for the sake of it, to tell you that I mean business, here is my before and after pictures and you decide if the lifestyle change worked for me or not.

So what do I want from you guys?
  1.    Stop buying bread and breakfast cereals from outside as much as possible and stop eating them basically.
  2.    Don’t think that tasteless oats porridge is the only thing in world which is healthy.
  3.     Carbohydrates are your natural food, children have grown eating it; so stop attributing them as your enemy. Just choose your carbs wisely.

BULGUR WHEAT is all the craze in west. Do you know what do we call it in Hindi? DALIYA!!!
And truly so it is daliya which everyone in our elder generation has grown up eating, but thought wasn’t posh enough to feed their children. It’s the best possible food to have. In fact more often than not, I prefer having simple boiled daliya over rice. I mix it with my fish curry, exactly the way I would have done with white rice. But it’s five times healthier, fibrous and nuttier in flavour. Don’t buy that cardboard stuff from the expensive supermarket. Get it at your local kirana store and eat it more often than not. It shouldn’t be more than 15-20 INR per KG there. Today I am about to share with you 4 ways to use daliya which is a meal in itself. So literally 4 different recipes in one post. It’s quick and easy and perfect for busy days, when you don’t feel like doing a lot and yet can’t order in due to DEMONETIZATION. Try these, I guarantee you are going to fall in love with this carbohydrate.

1.       How to make basic boiled and drained medium grained daliya.
Simple enough, just cook it like rice. Rinse properly and soak for 15 minutes.

To cook, combine 1 cup daliya with 3 cups of water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Pour in some cold water and drain thoroughly.

To speed things up, you could alternately put it in a pressure cooker and cook till tender. I personally prefer the first method as the pressure cooked daliya is mushy and watery, while the other way’s texture is much fluffier and even.   
This is a great substitute for white rice on a daily basis. You can use it to sop up a curry nicely.

2.       Now let’s jazz things up with an Italian twist for a mid-week friends visit. Paired with a nice and robust red wine, and the host in you just became a superstar.

2 teaspoons balsamic vinegar
2 teaspoon Extra Virgin Olive oil
¼ tsp dried basil or oregano (whatever is available)
Salt and pepper
1 cup spinach
1 tsp garlic chopped
1/3 cup cooked daliya, cooled to room temperature
1 mozzarella ball, cut into thin rounds or ricotta (which basically is chenna made with full fat milk)
1 roasted chicken breast, cut into strips or diced
Some jarred olives and sundried tomatoes chopped

Combine the vinegar, oil, and the herb of your choice in a small bowl. Season with salt and pepper.
In a cold pan, pour in a tsp of olive oil and garlic and set it on medium heat till fragrant. As an optional spice, add in a sprinkling of chilly flakes.
Cook the spinach in the flavourful oil until soft and tender. Cool slightly.
Now just assemble everything together in a big mixing bowl. Toss in the vinegar and oil dressing, and serve.
I must say, it does taste a bit better chilled, especially if it sits around for some time before being eaten, marinating in the flavours.

3.       How about an Indian Chinese fried daliya recipe?

Basically just follow any fried rice recipe as you have earlier, substitute the rice for daliya. The egg and soya sauce with the nutty daliya makes such a sumptuous fast meal.

4.       Have you ever had a daliya porridge? If you are an Indian, chances are that you have eaten and savoured them before. I am sharing a very easy daliya porridge recipe that you can whip up in a jiffy.

1/4 cup dalia, raw
1 1/2 cups milk
2 tbsp sugar
1 tsp of cornflour dissolved in 1 tbsp of milk
A pinch of salt
A few strands of saffron dissolved in another tbsp of warm milk
¼ cup of chopped pista.

Wash and soak daliya in ½ cup of water for 15 minutes. Drain and discard the water.

Now in a deep dish, combine the soaked daliya with 1 cup of water and mix well. Cook on a medium flame for 3 to 4 minutes or till the water evaporates fully, while stirring occasionally.

In a separate mixing bowl, mix in the milk, sugar, pinch of salt and cornflour together. Whisk well to combine.

Simply add in the whisked milk mixture to the softened daliya and cook on a medium flame for 6 to 7 minutes, until the cornflour starts acting and thickening the milk.

Add the saffron-milk mixture at the last and mix well.

Keep aside to cool slightly and refrigerate before serving.

Adjust the sweetness if you need more. Garnish with the chopped nuts for added nutrition and color.


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