Fry the pan, add oil and pomper mustard and urad dal and asafodita. Add Curry leaves,ginger,chilli. Fry onions,tomatoes, small pieces of potato,grated carrot and chopped brinjal. Add turmeric powder and salt. Add required amount of water and the roasted rava. Allow it to boil nicely. Close and cook for 5 mins. Yummy Kharabath is ready.

For kesaribath : Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins and keep aside. Add another tbsp of ghee and fry the rava to a light pink colour and keep aside. Heat 3 cups of water in the same pan, add the colour when it comes to a boil. Add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well.

When it is fully cooked, add the sugar and stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the rava starts leaving the sides of the pan. Garnish with the fried cashews and raisins and cardamom powder.