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)
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)
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.