10 May



Dalia upma is  a healthy variation for the famous south indian breakfast – semolina upma. Bulgur is commonly known in India as Dalia. It is not refined wheat and is thus very nutritious, as it has not lost out on any of the nutrients that are present in whole wheat.

-It is a good source of the daily requirement of fiber and manganese in your food.
-As it is high in protein and low in fat and calories, it offers you nutrients without adding pounds to your body.
-It’s an excellent diet for people who want to lose weight.
-A cup of Dalia has fewer calories, less fat, and more than twice the fiber of brown rice.
-It helps to keep your digestive tract healthy.
-The insoluble fiber it contains absorbs water, thus promoting faster elimination of waste.



Preparation Time: 10 mins
 Cooking Time: 10-15 mins
 Makes 4 servings

dalia upma


  • 1 cup –  (dalia)
  • 2 tbsp oil
  • 1/4 tsp turmeric powder (optional)
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 2 tsp chopped green chillies
  • 2 tsp grated ginger
  • 1/4 cup green peas
  • 1/4 cup chopped carrots
  • salt to taste
  • 1/2 tbsp lemon juice



  • Dry roast the dalia in a pan on slow flame for 3 minutes till it turns to light brown in colour. Remove from the flame and keep aside.
  • Heat the oil in a pan, add the mustard seeds, cumin seeds, turmeric powder, green chillies and ginger, mix well and saute for 2 minutes.
  • Add the green peas and carrots, mix well and cook for 3 minutes.
  • Add the roasted dalia, mix well and saute for 2 minutes.
  • Add 2 cups of water and salt, mix well , cover and cook till done.
  • Remove from the flame, open the lid, add the lemon juice and mix gently.
  • Serve hot garnished with coriander leaves .



mango - sago

Mango pomelo sago is a Hong Kong dessert, that is said to be invented in 1984. It is composed of mango, pomelo, sago, coconut milk, cream and sugar. Mango pomelo sago is not only a dessert or drink, it is also a flavor for cake, ice-cream, ice pop and mooncake.


You can find them served in Chinese  restaurants . But it’s easy to make so you can give it a try at home! A delicious mango sago dessert that is very simple to make. I have not included pomelo, since its not available, but if you have it add it for more taste . For those who have not heard of sago before, it is an edible starch that is obtained from tropical palm stems. It is used widely in Asian desserts and can be found at your local Asian grocers.   This is a perfect dessert for a hot summer as  It’s light and refreshing.


In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries. 


Sago is high in calories. One gram of carbs has 4 calories, which is a big contributor to the overall amount. Sago is not a low-calorie food, nor is it a good source of protein and fiber.


prep time - 1 hr
cooking time - 15 mints
serves - 6


  • 1-1/2  cups  sago
  • 1 cup evaporated milk
  • 3 cups water
  • 1/4 cup sugar
  • 2 large sweet mangoes


  • Soak sago for an hour. Wash it to remove excess starch before and after soaking process.
  • Bring water to a boil. Add in sago and simmer for 15 minutes. Cook untill its soft and translucent. Let it cool or palce in the refregirator.
  • Peel and Chop the mangoes and reserve some finely chopped mango pieces(1/4 of a mango) for garnish.
  • Blend rest of the mango pieces with condensed milk and sugar to a smooth paste. Add more milk if you want to change the consistency.
  • Transfer to a bowl,add the cooked sago. If you have pomelo, gently mix it now. Mix well and keep refrigerated. Garnish with chopped mangoes just before serving.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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