Chapati porridge

As kids, we used to enjoy a porridge made by my grandmother. It was called "khankhre ki khichdi". She used sun- dried chapatis (called khankhra in the local language) and a mixture of veggies to create this tasty dish. We usually had this one in dinner as it tastes best when served piping hot.

These sun-dried chapatis came from the leftover chapati of the household. After drying they were collected in a box till we had enough to make this porridge. This simple dish was a specialty of the household. We all loved it!

Since the climate where I live, is humid during the better part of the year, I can’t manage to have sun-dried chapati. To overcome this, I just skipped this step and made my own chapati porridge from the memories of the taste. It’s a great way to enjoy leftovers, as it creates a whole new dish.

                       
Chapati porridge/roti poha
Ingredients
1. Chapati-2
2. Tomato-1, chopped
3. Onion-1 small,  chopped
4. Green chilly- 1, small, finely chopped (add more for a spicier option)
5. Oil- 7 ml  (1 &1/2 spoon)
6. Rai (mustard seeds)- 1/4 tsp
7. Haldi (Turmeric powder)-1/4 tsp
8. Lal mirch (red chilly powder)-1/4 tsp
9. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
10. Salt to taste or 1/4 tsp
Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
Method
1. Tear the chapatis into bite size pieces. Keep aside.
2. Heat oil in a fry pan or a small wok. Add mustard seeds.
3. When the seeds begin to pop, add onions and cook till they are translucent.
4. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
5.  Let it cook on a medium flame, till you see the oil on the sides. Stir in between, it should not stick to the bottom of the pan. Add water if required.
6. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
7. You can add a little water if you feel that its turning out to be too dry. I did not add any as my porridge was moist enough for my taste.
Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge
Enjoy!

Laapsi (Sweet Bulger)

This is a traditional Rajasthani sweet.  Whenever I have to serve something special and traditional, this one comes real handy. It's easy to make and is usually bang on target!

In my home, it was usually made in the Diwali (Popularly known as, the festival of lights) "Annakoot" poojan (the traditional prayer with offerings during Diwali time). A lot of times it was a feast-feature when we had gathering of the whole family (yes, I happen to have a huge joint and extended family).

This recipe is associated with old memories of childhood, where we just went running about the place and ate everything served on our plates (since we were at least 4 kids sharing a big plate).The kitchen would be crammed, because most women would be in there with aroma of goodies floating around.
Those were the days…

Recently my hubby got a taste for it! So he requested me to make it and I happily obliged. With a recipe that tasty & easy…who wouldn't?
Laapsi
Ingredients
1. Daliya (broken wheat, Bulger)-1/2 cup
2. Jaggary/ gur-1/2 cup
3. Clarified butter/Ghee- 1 Tbsp
4. Green cardamom (crushed)- about 1-2 pinch, discard the shell
5. Dry fruits- (optional)
6. Water for cooking

Method
1. Heat ghee and soak jaggary in water
2. Roast daliya in this ghee till its golden brown.
3. Pour water and let it cook on medium flame for a 5-10 minutes
4. Strain the jaggary soaked in water and collect the water. The remaining jaggary can be kept for further use.
5. When the daliya is cooked add jaggary water to it
6. Let is cook for a few min. The visible water should evaporate.
7. Add the crushed cardamom. You can also add dry fruits (almonds, cashews, raisins etc.) to this mix.
8. Serve hot.

Dal daliya with vegetables

As I've mentioned before , daliya (wheat bulgur) can be made in many varieties. This one is comforting, not to mention that it is an ideal vegetarian protein combination of both cereal & lentils . Here is one of the variety which is based on my father in law's recipe.

Ingredients
(Serves 2 in a meal)
1. Split green gram dal- 1/2 katori , washed thoroughly
2. Daliya- 1 & 1/4 katori
3. Tomatoes - 1 katori chopped
4. Carrots - 1 cup
5. Marrow- 1 small, peeled and chopped
6. Ghee- 2 tsp + 1tsp used while garnishing
7. Water for cooking (about 3 katoris/cups)
8. Salt- 1 tsp or as per taste
9. Turmeric powder- 1/4 tsp

Method
1. Heat ghee in a pressure cooker. Roast daliya in it, till it cooks well.
2. Add water, all the vegetables and dal in it.
3. Add all the spices and close the cooker.
4.Cook for 10 min at high flame, at least 2 whistles should come.
5. Reduce the flame to low and cook for another 5-6 min. At least one whistle should come.
6. Cook for longer if required. Switch off the gas, let the cooker cool.
7. Serve hot with curd and onions.

Vegetable Daliya

Daliya is basically broken wheat or wheat bulgar. Its rich in fibre and also retains the most of the vitamins and minerals since it has not been processed extensively. It is made in several ways, like with milk (doodh daliya) or with jaggary (Laapsi)or maybe served like plain daliya (plain porridge). The varieties are endless.

Vegetable daliya is one of my favorites. I like it cause it's filling but doesn't gives you that heavy feeling in the stomach. Usually I make it for breakfast, but occasionally, as a light dinner, it fits the bill just fine.

Ingredients
1. Daliya- 1 cup
2. Ghee/butter- 1 & 1/2 teaspoon
3. Carrots- 1cup
4. Spring onions-1 cup
5. Capsicum- 1 medium, chopped
6. Tomato - 1 medium, chopped
7. Salt to taste
8. Water- about 1 & 1/2 cup
9. Red chili powder- 1/4 tsp
10. Lemon juice from one small lemon

Method
1. Take a pressure cooker and heat the ghee or butter in it
2. Add daliya and roast it till it darkens a little and gives a cooked aroma
3. Now add all the vegetables and salt, sauté it.
4. Pour water keeping your face away as some droplets might strike back, as the pan will be very hot
5. Close the pressure cooker. Keep it on medium high heat for a few minutes.
6. At the first whistle, turn off the heat. Let the cooker cool.
7. Squeeze the lemon over it.
8. Serve daliya with curd on the side

Serve 2 with full bowls