Daliya Soup

Daliya Soup is a very usual item for Iftaar in Ramadhan in my house. I had first tasted it in my Khala/Aunt’s house and since then loved it always. It is highly nutritious and useful for a body which has been fasting throughout the day providing it with vital nutrients and comforting it.

Daliya/Broken Wheat and Whole Green Gram/Sabut Moong Dal

Daliya is Broken wheat. It is also used to prepare Haleem, an another Ramadhan special dish for Muslims.

Do not serve serve it piping hot when you break the fast at Iftaar. Serve it lukewarm. Your kids will also enjoy this healthy and nutritious soup.

Daliya -Broken Wheat and Lentils Soup


Home made Ghee/Clarified Butter – 2 tsp
Ginger Garlic Paste –  1 tbsp
Tomato – 2, medium sized, finely chopped
Red Chilli powder – 1 tsp
Salt – 2 tsp
Dry roasted Coriander/Dhaniya powder – 1/4 tsp
Turmeric/Haldi – 1/8 tsp
Broken Wheat Kernels/Daliya – 1 cup, washed and soaked for 30 minutes
Whole Green gram/Sabut Moong Dal – 1/2 cup, washed and soaked for 30 minutes
Water – 1.5 litre
Lemon juice- 1/8 cup
Chopped Cilantro/Kothmir – 5 tbsp


1. In a pressure cooker at medium heat pour ghee and as soon as it warms up, add ginger garlic paste and stir fry it till it golden bworn in colour. Add 4 tbsp chopped cilantro and mix well. Immediately add chopped tomatoes and red chilli powder, salt, turmeric and coriander powder. Stir to mix and half cover the lid for 3 minutes.
2. Drain the soaked dal and wheat kernels.
3. Add the drained dal and wheat to the pressure cooker and give it a stir. Pour in water and pressure cook it for 10 minutes or until the dal and the wheat kernels are done.
4. You can add more water if needed at this point. Let the soup boil uncovered for 3-4 minutes. Garnish with remaining chopped cilantro, add lemon juice and serve lukewarm.

This goes to ‘Joy from feasting to Fasting’. Luv, Mona


Upma is an another Indian dish which can be had as a snack or can even be had as a filling breakfast.  

Tip: Indian cuisine is versatile. Simple techniques and and a marriage of various kinds of spices and flavors makes the Indian cuisine flexible and sapid. Indian women know very well to use the left overs and whip up delicious meals using them. One such dish where I usually use the leftover curries is Upma. If the left over curry is a dry dish, I often mix it in the preperation of the Upma which makes it even more delicious and healthier. And if the left over curry is thin (soupy) in consistency, then I use it to serve along with Upma.  

Upma – Semolina cake, served along with leftover Colocasia/Arvi in a tangy sauce

Upma is comfort food for me. It is a filling healthy breakfast to start a new day, quite easy to prepare and gets prepared swiftly. Upma Rawa or Semolina or Sooji is available at many Indian stores very easily.

Serves – 4

Upma – Semolina cake


  • Semolina/Sooji/Upma Rawa – 1 1/2 cups
  • Canola oil – 3 tbsp
  • Black Mustard seeds – 2 tsp
  • Whole dried red chilli – 1 
  • Small Green chillies – 4, finely chopped
  • Fresh grated ginger – 1 tbsp
  • Fresh or dried Curry leaves – 10
  • Urad Dal – 1 tsp
  • Moong Dal – 1 tsp
  • Turmeric – 1/2 tsp
  • Yellow Onion – 2, large, finely chopped
  • Salt – 2 tsp or to taste
  • Water/Chicken or Lamb Stock – 3 1/2 cups
  • Lemon juice – 3 tbsp
  • Cilantro – 1/2 cup, finely chopped
  • Fried Cashewnuts – 1/2 cup, chopped


  • In a non-stick saucepan at medium heat, pour oil and as soon as it gets warm, throw in the mustard seeds. Cover the saucepan with a splatter screen and as soon as the seeds begin to pop, add in the green and red chillies, dals, ginger, turmeric and curry leaves. Saute them for 3 minutes and later add the chopped onion and salt to it. Let the onions sweat out a little. Fry them all for about 5 minutes stirring it continually. Add the Upma Rawa and fry the whole mixture for 5-8 minutes more again stirring frequently (if you have any dry curry left-overs, you can add it too at this stage, read the notes above)
  • Now pour the water/stock and mix throughly to that no lumps form. Reduce the heat to low and cover the saucepan. Let it cook for 3 minutes more. 
  • Remove from heat and add lemon juice, cashewnuts and cilantro. Fluff and mix it all using a fork and spoon the mixture into whatever molds you like, press the mixture well. Invert them onto warm serving plates and serve them for a yummy breakfast. 

Suggested Accompaniments: I and my family enjoy it along with Lemon/Lime or Mango pickle prepared Indian style, or with any thin (soupy) leftover Curry/Saalan. I also love to savor it along with Khatti Dal. My Mother used to serve it us when I was a kid along with a handful of shallow fried groundnuts. 

This goes as an entry to the event, Click Yellow for Bri, being held this time as a Cancer Fundraiser by Jai and Bee for Briana Brownlow.

This also goes all the way to Raaga of The Singing Chef for the WBB#23 Express Breakfast Event she is holding this month.


Spiral Veg-Chicken Pasta

Pasta and left overs go well with each other. Especially when we homecooks, dont feel like being in the kitchen for longer times. I had many left over cut vegetables and some chicken in the refrigerator, so I thought of preparing a simple one dish meal adding pasta to it.

Spiral Veg-Chicken Pasta

You can enjoy this it at lunch, dinner or even at breakfast. You can even pack it in a lunch box and have this healthy and filling meal for lunch. Here goes the recipe:

Spiral Veg-Chicken Pasta

Serves : 3


  • Canola Oil – 2 tbsp
  • Chicken breast pieces – 250 gms, cut into 1 or 1 1/2 cm cubes
  • Yellow Onion – 1 cup, finely chopped
  • Ginger Garlic paste – 1 tsp
  • Baby Carrots – 3/4 cup, sliced thinly
  • Green capsicum – 3/4 cup, chopped
  • Red capsicum – 3/4 cup
  • Cabbage – 3/4 cup
  • Tomato Paste – 1 tbsp
  • Water – 2 cups
  • Maggi Chicken Bouillon-Halal -2 cubes
  • Dry roasted Coriander seed powder – 1 1/2 tsp
  • Cilantro – for garnish
  • Spiral pasta – 250 gms


To Prepare the Pasta Sauce-

  • In a pan on medium heat, pour oil and put the cut chicken pieces. Stir fry it for 5 minutes.
  • Now add the chopped onion. Fry it till it is translucent in colour. Then add ginger garlic paste and stir it well for 2 minutes or so.
  • Add all the cup vegetables and sprinkle a little bit of salt over it, maybe a big pinch, just to enhance the colour of the veggies. Stir fry the contents in the pan for about 5-7 minutes. Then add the tomato paste, water and the cubed chicken stock. Break the cube once it softens up and mix well.
  • Cover the pan so the the chicken and vegetables soften up and absorb the flavours. The pasta sauce is ready.

To prepare the Pasta Dish-

  • Prepare the Spiral pasta according to the instructions on the package.
  • When you drain the pasta once it is done, reserve a cup of water and drain off all the remaining pasta water.
  • In a bowl at medium heat, pour the earlier prepared pasta sauce, the reserved cup of pasta water, and the drained pasta.
  • Mix well to coat the pasta with the sauce. Cover and simmer for about 2 minutes.
  • Sprinkle with fresh coriander powder and garnish with fresh coriander/cilantro leaves and serve hot.

This recipe goes to Ruth hosting Presto Pasta Nights every friday, with the theme as to send her pasta recipes every week. I really liked her theme and the idea because, i cook pasta every weekend, and i look forward to try out different and new recipes of pasta dishes everytime. Her blog will surely help me 🙂 Thanks Ruth !

Interesting Read: Do you know your pasta shapes?