Dalia 

(Indian breakfast of warm grains, milk, & sugar)

The recipe is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. My version uses sooji/rava/farina/semolina/like cream of wheat, instead of actual dalia (a kind of cracked wheat) or the bulgar wheat the recipe calls for. So, I guess I should really call it Sooji? Here it is pictured with honey and ground cardamom. 

Dalia 

(Cream of Rice Porridge 

with Dried Apricots)

This is based on a breakfast porridge from the Northwest Frontier area, now in Pakistan. The recipe is from Julie Sahni in Classic Indian Vegetarian and Grain Cooking. She says that the dish is usually made with an untreated cracked wheat, and suggests a substitute of bulger cracked wheat (which also cooks more quickly). As I can't have either, I used Cream of Rice, instead. The other ingredients I used are: coconut oil (instead of butter), milk, water, dried apricots, brown sugar (instead of jaggery), and ground almonds. I drizzled some honey on the dish in the photo, as well as sprinkled on a little cardamom. Sahni refers to its "lovely milk-fudge aroma," while I noticed the milk-fudge-y flavor. Yum! Good any time of the day, for a sweet and satisfying meal.