Date/ khajoor Daliya - A Healthy Breakfast Recipe

Ingredients

1 bowl ---------- Daliya (bulgur)

1/ 2 tbs --------- Ghee (clarified butter)

1/2 bowl -------- Dates/ Khajoor (de-seeded)

500 ml ---------- Water

1/2 tsp ----------- Nutmeg powder

1/2 tsp ----------- Cardamom powder

Method

1. Heat a pan and add ghee and daliya.

2. Cook daliya till it turns light golden brown.

3. When you start getting aroma, add water.

4. Add dates when water starts boiling.

5. Cook daliya on low heat for 20-25 mins.

6. Add nutmeg and cardamom powder, mix well.

7. Transfer into a serving bowl, serve hot.

Note: No sugar or jeggery needed for sweetness, dates will make your daliya sweet. Enjoy your healthy daliya breakfast.

How to use your left over daal to prepare healthy paranthas?

Ingredients
Left over cooked daal - 1 bowl
Wheat flour - 3 cups
Onion - 1 small (finely chopped)
Coriander leaves - (finely chopped)
Ghee - 5 tbl spoon
Oil - for preparation

Method
Take 3 cups of wheat flour in a bowl add cooked daal, finely chopped onion, coriander leaves and knead into a soft dough. Apply 1 tbl spoon ghee and keep aside.

Devide dough into small equal portions and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half, again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.

How to use your cooked left over sabzi to prepare healthy and tasty mix veg paranthas?

Ingredients
Leftover cooked vegetable (dry) - 1cup
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Mint       10-15 fresh leaves (finely chopped)
Coriander Seeds - 1 tbl spoon (roasted)
Dried pomegranate seeds - 1 teaspoon
Ghee - 5 tablespoons
Oil - for cooking

Method
Take 2 cups of wheat flour in a big bowl and add 1 cup cooked dry vegetable, finely chopped onion, mint leaves, roasted coriander seeds, dried pomegranate seeds and knead into soft dough with enough water. Apply 1/2 table spoon of ghee and keep aside.

Devide the dough into equal portion and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.