ALMOND FLOUR SAVOURY PORRIDGE| BADAM UPMA – KETO | PALEO | DIABETIC FRIENDLY | GLUTEN FREE

I always try to share easy recipes and this one is no different. Almond Upma is Keto, Paleo and Diabetic Friendly. It is also Gluten Free and Anti-Inflammatory. If you replace the Ghee with Oil, it’s also Vegan and Dairy Free making it ideal for even those who are Lactose Intolerant. Being low on carbs, those on a calorie-deficit diet and trying to lose those extra kilos, you must include this into your daily diet. Almonds make for an antioxidant rich flour, which when included in regular diet can help reduce the risk of serious health conditions like cancer, diabetes, stroke and heart disease.

I’m drifting from the recipe a little here, because I’ve come across questions on Instagram on how making recipes with Almond Flour is expensive. Ok, so first of all, when it comes to health and when you want to heal your body, you need to invest into it a little. You either spend now or spend later on medicine/hospital bills. Secondly, it is not expensive. You easily get Almonds in India between Rs. 700-1200 per kg. This lasts easily for more than month if you are planning to eat one meal everyday made from Almond Flour. Divide that by a month and well, it’s hardly between Rs. 23-40 per meal that Almonds contribute. Now think about all those junk packaged food you eat or how much you spend at a restaurant. I’m sure that those reading my blog, spend on food that’s not healthy, correct? Now compare this with Almond Flour. Does that sound expensive anymore? Thirdly, you don’t have to use this flour, if you are not suffering from an ailment you want to reverse from. In my home, it’s just me who eats this. I cook separately for the fam.

If you are just starting your new diet with this flour, of course it may take some time for you to adjust to this and completely replace your regular flours, but once you make it everyday, you’ll start loving it. I’ve tried a lot of recipes with Almond Flour, and I post only those that I enjoy eating on a regular basis. So here’s the recipe for Upma or Savoury Porridge made from Almond Flour.

INGREDIENTS
4-5 Tbsp Almond Flour
1 Tbsp Ghee/Oil (For DF & Vegan Diets)
1/2 Tsp Mustard Seeds
1 Green Chilli
1 Pinch Asafoetida
4-5 Curry Leaves
1/4 Tsp Grated Ginger (Optional)
1/2 Chopped Onion
1/2 Chopped Tomato
1 Tbsp Coriander Leaves
1/4-1/2 Cup Hot Water
Salt to taste

METHOD

  • In a wide pan, heat some Ghee. The flavour comes really good with Ghee, but if you are Vegan or Lactose Intolerant, you can use oil.
  • Crackle some Mustard Seeds.
  • Break some Curry Leaves and add this along with Asafoetida and saute for 2-3 seconds.
  • Now add the Green Chilli, chopped finely. If you are using Grated Ginger, add it now. I don’t normally add Ginger, so you can skip this.
  • Now add in the Almond Flour. You can use store-bought, but make sure it’s made with just Almonds and no add-ons. I use Leanbeings Almond Flour. Or you can make it at home – Homemade Almond Flour.
  • Make sure, the flame is on medium heat. Keep roasting the flour well, until it changes colour and darkens.
  • Once it is well roasted, add in the Chopped Onion, Tomato and Coriander Leaves.
  • Mix well and saute for a minute.
  • Also add some Salt.
  • Now carefully pour little hot water at a time, maybe 1/4 cup at first and add on need basis. Since you are pouring hot water, it can all splutter. So be careful not to burn your hand.
  • Keep continuously stirring to avoid stickling at the bottom of the pan. You’ll notice that the flour will have absorbed most of the water and the ghee will start to separate from the mixture.
  • Switch off the flame, plate it and enjoy a wholesome Almond Upma.
  • I eat this at least 3-4 times a week for dinner. This is so quick to make and a small bowl is quite filling.
  • Do like and comment below. Follow my blog for more such interesting recipes.
Before the hot water goes in. it kinda looks like this.
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Divyashree Mangalorkar Gupta
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DALIA / BROKEN WHEAT UPMA

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Here’s a Dalia recipe I recently started making for Breakfast. Very healthy, nutritious, easy to make and so so tasty.

INGREDIENTS:
1 Cup Dalia (Broken Wheat)
1 Tbsp Ghee/Oil
2 Tsp Cumin (Jeera)
1 Green Chilli, Finely Chopped
1 Large Onion, Finely Chopped
1 Large Tomato, Finely Chopped
1/2 Cup Green Peas
1 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Tsp Cumin (Jeera) Powder
Salt to taste
2.5 Cups Water
1/4th Cup Coriander Leaves, Finely Chopped
Schezwan Chutney/Sauce (Optional)

METHOD:

  • Heat a pan and dry roast Dalia until the colour changes to brown/white from yellow, just the same way you roast Semolina for making Upma. I use the bigger sized Broken Wheat. You can use any variety. You can alternatively dry roast the whole packet of Dalia at once and store in an air-tight container once it cools down and use when required without wasting the time and fuel every time.
  • Keep the Dalia to cool down and in the meantime, heat ghee in a Pressure cooker.
  • Splutter Cumin Seeds.
  • Add the finely chopped Green Chilli.
  • Now add the chopped Onion and fry until they turn semi brown in colour.
  • Add in the chopped Tomatoes and mix well.
  • Also add in the Green Peas. I’ve used frozen Green Peas after soaking them in water for sometime. Mix everything well.
  • Now add the Turmeric Powder, Red Chilli Powder and Cumin Powder. Add Salt as well. Mix and cook while stirring for about a minute.
  • Add roasted Dalia and stir for a minute.
  • Now add water. Mix everything well, check the salt and if everything seems fine, close the lid and put the whistle on.
  • You need to give 1 whistle on full flame and 2 on medium-low flame.
  • Let the steam escape before opening the lid.
  • Add freshly chopped Coriander Leaves. Combine everything well.
  • Healthy hot breakfast is ready to be relished.
  • I pair this with some Schezwan Chutney/Sauce and trust me it tastes so good when you mix a little. Serve with some fruits and you are good to go!
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Dry Roasted Dalia
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Masala for Dalia
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Broken Wheat Bigger Variety
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Dalia with Fresh Watermelon
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Dalia paired with Peanuts Chaat & Fruits
Paired with Spicy Schezwan Chutney