A one pot Warming Recipe for the Winters

The suggested amount is sufficient for two people with decent appetites :).I had it all myself.

  1. 3 Green chillies sliced lengthwise
  2. a Thumbnail sized piece of ginger finely diced
  3. One onion diced
  4. 5 black pepper (use more if you like it spicier. In fact black peppers act more like landmines, compared to red chilli, which is more of a poison gas)
  5. One cup broken wheat (daliya)
  6. One cup dal (I used Toor/Tuvar/Arhar Dal, feel free to use any)
  7. Half Teaspoon of Jeera (cumin)
  8. Half a teaspoon of turmeric (haldi)
  9. A little bit of heeng
  10. Half a teaspoon of salt (or according to taste)


Heat a small amount of oil in a vessel (I used a pressure cooker, so all the cooking is in that). Use oil according to your habits. With too less oil there would be chances of the ingredients getting singed.
When the oil is hot, add the jeera. Then the black peppers and heeng. A moment later add the green chillies and the diced ginger. After you see that the oil has all these flavors (typically a few minutes), add in the diced onion.

Fry this for a while. When the onion pieces are no longer crunchy add half a teaspoon of haldi and the heeng. Fry all this for a while, till the onions get brown. Then add in the dalia and the dal.

Fry all this for a while. Keep stirring, till you feel enough is enough. Then add water. How much water depends on how  you want the final consistency and the vessel you are using to cook. Here is the decision point in your path. Do you want it to be like a biryani, or, a khichdi meant for a convalescing prince. I used a pressure cooker and added 5 cups (use the same cups for the main stuff and the water, till you can eyeball
it). I kept the flame at high till one whistle then brought the flame to medium. Next whistle, I shut the flame. It gave me a consitency of toothpaste when mashed.

What do you think of the name Daldalia for this dish, as the final consistency is very similar to a slimy Daldal (swamp).

I added some boiled eggs on top of the Daldaliya, for added measure. This is a high protein, fibre dish which is great for heating you up in the winters.

And tell me how it tasted, if you decide to cook it.

Shahi Toast

It was a yin-yang morning. With the clouds and the sun playing the eternal game. I was upto one of my DIY projects when I smelled the divine smell of something frying in ghee. A smell that would make any real foodie go weak in their knees. My mom was making ‘shahi toast’. The thing being fried was white bread. After being crisply fried it was immersed in a wide shallow thali in a sweetened cream, and left their to drown. After a few hours the labyrinth of the stiff wheat dough has been completely invaded, changing its nature closer to that of a gulab jamun. In texture it even beats gulab jamun, as it has the burnt sides which are thicker and have a different gradient of the sweet cream.
A salute to the person who thought of using a firang brought concept of bread for an indian sweet.

p.s. Shahi Toast is also called Shahi Tukda, or the Double Ka Meetha. Double ka Meetha gives it a James Bond of the sweets world sound.

daulat ki chaat and parathes

I usually try to eat out on sunday afternoons. Last week was in Andhra Bhavan, veg thali and mutton curry. This week was gali parathe vali, purani dilli. Had matar, dal-aloo, mooli and kela paratha. And finished it off with daulat ki chaat. In fact it was the first time I noticed it. It’s kind of like a extremely foamy ice-cream.
As you might now, a very easy way of making ice cream is just pumping it with lots of air. A typical softie you eat might be 40% air. Also true for cheap ice creams. But the problem with this is once it melts all the air comes out as bubbles. Daulat ki chaat must use some stabilisers which ease the making and retaining of the foam at room temperatures. Here’s a pic:


Indeed from the recipe in this page, we realize that it has cream of tartar, which is a stabilizing agent.