CHOW CHOW 😋 BAATH

Name: CHOW CHOW 😋 BAATH
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Frying Cashews; 1 tablespoon oil or ghee; 20-22 cashews; For Preparing Rava Bath; 1/2 teaspoon mustard seeds; 1/2 teaspoon chana dal (split husked bengal gram); 1/2 teaspoon urad dal (split husked black gram); 3 tablespoons finely chopped onions; 3 tablespoons finely chopped capsicum (bell pepper); 3 tablespoons finely chopped carrot; 3 tablespoons finely chopped tomatoes; 2-3 tablespoons frozen green peas; 7-8 curry leaves; 1/2 teaspoon sugar or add as required; salt as required; 1 teaspoon vangi bhaat masala; 1/4-1/2 teaspoon red chilli powder (optional) – to make the dish spicy; 1.5 cups water; 2 tablespoons Ghee – to be added later; 2-3 tablespoon chopped coriander leaves (cilantro leaves); few wedges of lime or lemon while serving; 1.5 cups water; 1/2 tablespoon raisins; 1/3 cup sugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version; 1/4 teaspoon cardamom powder; 1 pinch saffron strands; 1-2 drops natural orange food color extract or a pinch of turmeric powder; 2-3 tablespoons ghee to be added later; For Coconut Chutney; 1/3 cup tightly packed grated fresh coconut

Jyoti Prakash Assudani @cook_24726422

#goldenapron23
#week14
#chowchow
A combination of sweet and salty flavours, both made of semolina are served a combination. Two dishes named Khara Bath and Kesari Bath are served together to make it a Chow- Chow Bath. An irresistible combination is a go-to breakfast for many. Khara Bath is also known as Upma or Uppittu served with 1-2 types of chutney.....

Jyoti Prakash Assudani @cook_24726422

Saved

Ingredients

25-30 minutes

4 servings

For Frying Cashews
1 tablespoonoil or ghee
20-22cashews
For Preparing Rava Bath
1/2 teaspoonmustard seeds
1/2 teaspoonchana dal (split husked bengal gram)
1/2 teaspoonurad dal (split husked black gram)
3 tablespoonsfinely chopped onions
3 tablespoonsfinely chopped capsicum (bell pepper)
3 tablespoonsfinely chopped carrot
3 tablespoonsfinely chopped tomatoes
2-3 tablespoonsfrozen green peas
7-8curry leaves
1/2 teaspoonsugar or add as required
salt as required
1 teaspoonvangi bhaat masala
1/4-1/2 teaspoonred chilli powder (optional) – to make the dish spicy
1.5 cupswater
2 tablespoonsGhee – to be added later
2-3 tablespoonchopped coriander leaves (cilantro leaves)
few wedges of lime or lemon while serving
1.5 cupswater
1/2 tablespoonraisins
1/3 cupsugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version
1/4 teaspooncardamom powder
1 pinchsaffron strands
1-2 dropsnatural orange food color extract or a pinch of turmeric powder
2-3 tablespoonsghee to be added later
For Coconut Chutney
1/3 cuptightly packed grated fresh coconut
2 tablespoonsroasted chana dal (roasted bengal gram)
1green chili – chopped
3-4 tablespoonswater for grinding chutney
salt as required

Saved

Steps

25-30 minutes

1

Roasting Rava
Heat a pan or kadai first. Add the 1 cup rava or cream of wheat (fine variety).
Begin to roast the rava. Stir often while roasting the rava.
2

The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava.
3

Roasting takes about 5 to 6 minutes on a low flame. Then switch off the flame. Once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.
4

Take 1/2 cup of the roasted rava and keep aside. Half of the rava will be added in savory khara bhath and the other half in sweet kesari bhath.
5

Frying Cashews
In the same pan, heat 1 tablespoon ghee or oil. Add 20 to 22 cashews.
Stirring them often on a low to medium flame fry till they get golden. Keep aside.
6

Preparing Rava Bath 😋😋
Lower the flame and in the same pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon chana dal and 1/2 teaspoon urad dal.
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On a low flame saute the lentils and mustard seeds, till the chana dal and urad dal gets golden. The mustard seeds will also crackle by then.
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Next add 3 tablespoon finely chopped onions. On a low flame, saute for a minute.
Then add 3 tablespoon finely chopped capsicum, 3 tablespoon finely chopped carrot, 3 tablespoon finely chopped tomatoes and 2 tablespoon green peas.
Mix very well and add 7 to 8 curry leaves.
Season with 1/2 teaspoon sugar and salt as required.
Then add 1 teaspoon vangi bhaat masala. Mix very well.
Now add 1.5 cups water. Mix very well. Bring the water to boil at medium flame.
When the water comes to a boil, re
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Mix very well, so that the ghee is mixed evenly with the khara bhath.
Lastly add 10 to 12 fried cashews. Mix again.
Serve mtr style rava bath with some slices of lemon and coconut chutney.
10

Preparing Kesari Bath 😋😋
In another thick bottomed pan or kadai, take 1.5 cups water.
Add 1/3 cup sugar (60 grams). You can also add 1/2 cup sugar for a more sweet taste.
Keep the pan on a low flame and stir very well, so that the sugar dissolves.
11

Add raisins and a pinch of saffron strands. I have added raisins in the sugar solution and they do soften up while cooking. If you want you can even fry the raisins with cashews.
12

Add 1 to 2 drops of natural food color extract if using or else skip it. Mix very well.
On a low-medium flame bring this sugar solution to a boil.
When it comes to a boil, then lower the flame. Add the roasted rava in 2 to 3 batches.
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First add one batch and quickly stir so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.
Add 2 to 3 tablespoon ghee & 1/4 teaspoon cardamom powder.
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Mix very well, so that the ghee is distributed evenly in the kesari bhath.
Cover the pan and on a low flame or sim let the mixture cook.
Cook for 3 to 4 minutes.
The rava will absorb all the water and cook. The mixture will also thicken. You should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well. Once the rava is cooked well then add the remaining fried cashews.
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Mix very well.
Serve kesari bath hot or warm. You can also pour the kesari bath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. Once warm then unmold and serve....😋😊😊😋
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Enjoy 😍