Chow Chow Bhath In Karnataka Style

Name: Chow Chow Bhath In Karnataka Style
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For kesari bhath(sooji halwa); 1 cup semolina; 1 cup ghee; 1 cup sugar; 2 cups hot water; 8-10 saffron strands; 1 drop yellow liquid food colour; 6-7 almonds; 1/4 cup raisins; 6-7 cashews; For khara bharh(masala veg upma); 1 cup sooji(semolina); As Per Required Oil; 1 chopped onion; 1 chopped tomato; 1 chopped carrot; 1/2 cup chopped beans; 1/2 cup chopped capsicum; 8-10 curry leaves; 2 green chillies; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 1 tsp Cumin; 1/4 cup fresh grated coconut; 1 tsp Vangi bhath masala powder (readymade); 1 lemon; 1 tsp sugar; 1/4 cup chopped coriander leaves; For chutney

Manisha Malvi Angaitkar @manisha3108

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#breakfast
Chow chow batha is basically a combination of two dishes,one is khara bhath(masala veg semolina upma) and other is kesari bath(sooji halwa or rava shira or semolina sweet dish by adding ghee,sugar and water while preparing). Khara bhath is served with coconut chutney. Khara bath is prepared with lots of vegetables and the special Aroma comes with grated ginger and Vangi bath masala powder. It is a medium spicy dish of sooji( semolina).

Manisha Malvi Angaitkar @manisha3108

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Ingredients

30min

2 servings

For kesari bhath(sooji halwa)
1 cupsemolina
1 cupghee
1 cupsugar
2 cupshot water
8-10saffron strands
1 dropyellow liquid food colour
6-7almonds
1/4 cupraisins
6-7cashews
For khara bharh(masala veg upma)
1 cupsooji(semolina)
As Per RequiredOil
1chopped onion
1chopped tomato
1chopped carrot
1/2 cupchopped beans
1/2 cupchopped capsicum
8-10curry leaves
2green chillies
1 tspmustard seeds
1 tspurad dal
1 tspchana dal
1 tspCumin
1/4 cupfresh grated coconut
1 tspVangi bhath masala powder (readymade)
1lemon
1 tspsugar
1/4 cupchopped coriander leaves
Forchutney
1/2 cupfresh coconut slices
1/4 cuproasted bengal gram
1green chilli
6-7curry leaves
1/4 cupchopped coriander leaves
As Per TasteSalt
1/2 tsptamarind paste
1 tspjaggery
As RequiredWater to adjust consistency
For chutney tempering
As RequiredOil
1/2 tspmustard seeds
1/2 tspcumin
2green chillies
8-10curry leaves
1/4 tspAsafoetida

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Steps

30min

1

First, prepare coconut chutney
2

Take a blender jar
3

Add all ingredients of chutney
4

Grind to smooth paste.
5

Add water to adjust the consistency, chutney should not be very thick. It should be like raita consistency.
6

Prepare the tempering, for this- heat oil in a small pan, add mustard seeds and cumin, then add green chilies, curry leaves, and Asafoetida, cook for 1/2 min then pour this tempering on ready chutney.
7

Now for preparing Kesari bhath.
8

Dry roast sooji in the microwave for 2min.
9

Heat ghee in a kadhai, fry raisins, cashews, and almonds and keep aside.
10

Add sooji.
11

Again roast for 3-4min on medium flame.
12

Now add hot water and food colour
13

Sooji will absorb all water.
14

Now add sugar and saffron.
15

Cover and cook for 4-5 min on low flame.
16

Now add Fried dry fruits.
17

Ix everything well and keep aside.
18

Now for khara bhath.
19

Dry roast sooji in the microwave for 2min.
20

Heat oil in a kadhai.
21

Add mustard seeds, urad dal, chana dal, and cumin.
22

Once it starts to splutter, add green chilies, curry leaves, and chopped onion.
23

Saute for 1min till the onion turns translucent.
24

Now add all chopped vegetables and grated ginger.
25

Add salt, turmeric powder, and vangi bhath masala powder.
26

Mix everything well.
27

Add roasted sooji.
28

Saute for 2min.
29

Add hot water.
30

Mix well till sooji absorbs all water.
31

Now cover and cook for 2-3min on low flame.
32

Turn off the flame.
33

Add lemon juice and sprinkle chopped coriander leaves.
34

Now while serving.
35

Take a serving dish.
36

Serve hot Kesar bhath, then khara bhath with coconut chutney.