ಚೌ ಚೌ ಭಾತ್/Chow Chow Bhath

Sorry for a my disappearance for a while i am back, thanks a lot for checking on me . Well what is the name of this dish Chow chow bhath? Are you all wondering what is this or did I make a mistake typing it no no its right here let me come to the recipe later….Now I just want to close my eyes  and remember those wonderfull memories morning call with the melodious Suprabhata and bells ringing from the distant temple at the same time Darshinis in bangalore wake up ah the dangling of the steel plates and cups the aroma of hot coffee, the flavours overflowing from the outlets mainly hot iddlis vada sambhar, the different variety of dosas, chowchow bhath/kara bhath.  ondu coffee haku illi ondu masale illi, iddli vada sambhar I am being nostalgic as writing this with wonderfull snapshots revolving around me.  Coming  to the recipe i just love be it iddili vada or chow chow bhath or masala dosa, only the name sounds very different. This is the plate chow chow bhath served in most of the Bangalore Darshinis with one cup of uppuma/uppittu and another cup of rava kesari bhath. Isn’t it a simple dish with a lovely name……..This is my entry for Nandita from Saffron Trail’s Breakfast series Spice it up WBB#12 hosted by Trupti from The Spice Who Loved Me

Kara bhath/Uppittu(the yellow cup)

Rava/semolina - 1 cup

onions - sliced thinly

tomato - 1

green chillies - 2 slit

ginger - slit thinly 1tsp

curry leaves - 1 sprig

salt and sugar to taste

mustard seeds - 1 tsp

channa dhal/urad dhall - 1tsp

asafoteida - 1/8 tsp

turmeric powder - 1/2 tsp

chilli powder (optional)

mixed vegetables cut into small chunks (optional)

Method:

• Dry roast Rava in 1 tsp oil/ghee until light golden color and keep aside.

• In a kadai prepare tempering with channa dhall , mustard, hing , curry leaves.

• Fry chillies, ginger and onions until onions are translucent. fry veges for 2 minutes(optional).

• Add tomatoes and turmeric powder fry until tomato is half cooked.

• Add 1.5 to 2 times water allow it to boil. Add salt and sugar(optional) .

•  Sim the fire now add the fried rava and stir well. Mix and steam until rava gets cooked.

•  Garnish with grated coconut and coriander leaves. 

Rava kesari bhath(the orange cup)

Rava/semolina - 1 cup

ghee - 4 tbsp

sugar - 1 cup ( or less for low sugar)

salt - 1/8 tsp

saffron strands - 10

orange color (optional)

cashews and raisins - 10 fried in ghee

cardamom powder - 1 tsp

water and milk half and half (1.5cups)

Method:

• Fry cashews and rasins and keep aside.

• Take ghee in a pan and roast rava with saffron strands until a nice aroma spreads.

• Add water +milk and salt to cook the rava well. Now Check the rava, it should be cooked very well.

• Once the water is absorbed add sugar and let it boil  until ghee floats on top. If very less ghee is used you cannot see the ghee float.

• mix in cardamom powder and let it cool. Garnish with fried cashews and raisins.

Notes: Add 1 tsp of ghee to flavour the uppuma just before serving. soak channa dhall for 10 mins before using for tempering to get soft dhalls. Add tsp of chilli powder/ pulav masala/Vangi bhath masala for flavoured uppuma. Water measurement varies for different Rava. Normally medium sized semolina takes around 1.5 times water if granules are bigger it takes around 2 times of rava.

ಗೊಜ್ಜು ಅವಲಕ್ಕಿ/Gojju Avalakki

I am sharing one of the my favorite Avalakki’s. This type of avallakki is famous nearby bangalore and mysore haven’t heard anywhere in north kanara.This is also called Hulli avalakki. This is mom’s recipe, i  love any type of avallaki from vogarne, batata poha /allugadde avallaki  the list goes on…….
 

All you need

Beaten rice/poha (thick/medium) - 1 cup

tamarind paste - 2 tsp

jaggery - 2 tsp

rasam powder - 1 tbsp

curry leaves - 1 sprig

groundnut - 10

coriander leaves - 1 tbsp

coconut grated - 1 tbsp

• Powder poha to a coarse powder like rava

• wash poha in water, add tamarind paste, jaggery, salt and rasam powder and mix

• let it rest for 10 minutes

• If the poha is dry sprinkle some water

• Take a kadai, fry groundnuts in oil , mustard seeds, hing, curry leaves

• Add poha fry for a minute until mixed well

• Add grated coconut and coriander leaves and serve hot /cold

rasam powder

coriander seeds - 1 tbsp

jeera  - 1 tsp

pepper - 1/4 tsp

chillies - 4-5

fenugreek seeds - 1/4 tsp

hing - a pinch

dry roast the above and powder it