Breakfast is one of the most important meals of the day. I feel if your tummy is full when you leave the house in the morning, it makes everything so much more pleasant. Eating a nutritious breakfast which does not take time to put together is every mom's requirement. We all know how rushed things are on a school day. With the kids running to the bus stop and my husband rushing to work, simple but quick food on the table is what puts a smile on everyone's face (especially mine)
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Mansi Zaveri of KSP got together with Chef Rakhee Vaswani, of Palate Culinary Studio and they cooked up a storm. She's a celebrity chef, food consultant and is touted as the 'Desi Nigella'. and today we're sharing a Dalia Upma recipe with you. This is extremely healthy for toddlers, children and adults.
Watch the video and listen to Chef Rakhee Vaswani give us tips and little pearls of culinary wisdom as she teaches you how to cook this healthy breakfast dish and make your mornings brighter with Rakhee Vaswani's recipes!
Ingredients
- 1 Cup Dalia (Broken wheat) – boiled in vegetable stock
- 1 Tbsp Ghee
- 1 Tbsp Rai (Black mustard seeds)
- 1 Tbsp Jeera (Cumin seeds)
- Handful of Kari Patta (Curry leaves)
- 2 Tbsp Onions (Finely chopped)
- 2 Tbsp Carrots (Finely grated)
- Chilli powder as per taste (optional)
- 1/2 Tsp Haldi Powder (Turmeric)
- 1 Tomato – chopped
- Salt to taste
Method
- Heat 1 Tbsp ghee in a pan
- Add a Tbsp each of Black Rai and Jeera – let it splutter
- Throw in the Curry Leaves
- Put 2 Tbsp chopped Onions and 2 Tbsp grated Carrots
- Put 1/2 Tsp Haldi, Chilli powder and Salt to taste. Mix it well.
- Add the cup of boiled Dalia. Stir well.
- Mix in the chopped Tomato and cook till tomatoes become soft.
- Sprinkle some coriander leaves and some nuts as garnish and serve,
Stay tuned for many more episodes of simple and healthy recipes from her. Don't forget to tell us in the comments below how it turned out or if you have a different variation of this dish you make for your family. We look forward to your comments and recipes.
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