Monday, 3 September 2012

"Chow Chow Bath" - My 200th Post in 200 days....


Today I have completed 200 days of blogging my recipes and today is my 200th post.
So I have been thinking since yesterday as to what should be my 200th post...
Suddenly this morning I thought why not have a double bonanza dish which is very famous in Bengaluru and is called "Chow Chow Bath".
"Chow Chow Bath" is nothing but savoury Semolina known as " Khara Bath" and sweet Semolina known as "Kesari Bath" served together.
Its a meal in itself.
It can be had for breakfast, or lunch or even as an evening snack.
So here is the recipe...


Khara Bath
Serves 4
Ingredients:
Semolina/Rava - Medium size - 1/2 cup
Vegetables like sliced Carrots and Green Beans, and peas - 1/2 cup
Mustard seeds - 1/2 tsp
dry red chilly - 1/2
Urad dal - 1/2 tsp
Curry leaves - 4
Green chillies - chopped - 1
Ginger - sliced - 1/2 inch piece
Onions - chopped - 1/2
Tomato - chopped - 1
Rasam or Sambhar powder - 1 tsp
Salt - 2 tsp
Water - 2 cups
Ghee - 1-2 tbsp
Coriander leaves - chopped - 1 tbsp

Method:
Take a heavy bottomed regular pan or non-stick pan.
If you are making this first time, its easier in non-stick pan.
Keep the pan on low heat, add ghee, when lightly hot, add the mustard, urad dal, dry red chilly, curry leaves and allow to crackle. Now add ginger, green chillies and onions and fry till onions become translucent.
Now add the chopped tomatoes, rasam powder and salt and fry till tomatoes get really soft.
Meanwhile on the other stove, allow 2 cups of water to boil in a saucepan.
When the tomatoes are well done and ghee begins to separate, add the semolina/rava and fry for 1 minute.
Now pour the boiling water in the pan, cover and cook till the rava is cooked and all the water has evaporated.
The boiling water is added so that the semolina cooks quickly and does not get sticky incase its not fried well.
If using non-stick pan, you could cover it for just 1-2 minutes and then open the vessel and cook till all the water has evaporated out of the Semolina. 
Now add the chopped coriander leaves and mix well.
Serve hot garnished with tomato slices and Coconut Coriander Chutney, just like served in "Darshini hotels" all over Bangalore and neighboring towns.

Kesari Bath
Serves 4
Ingredients:
Semolina - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup
Green cardamom - 4 - peeled and powdered coarsely
Saffron or Kesar - 1 pinch soaked in water for 10-15 minutes
Dry fruits like cashew nuts, almonds etc  - 2 tbsp
Water - 2 cups

Method:

Take a heavy bottomed regular pan or non-stick pan.
If you are making this first time, its easier in non-stick pan.
Meanwhile on the other stove, allow 2 cups of water to boil in a saucepan.
Keep the pan on low heat, add ghee, when lightly hot, add the semolina and fry well for 3-4 minutes.
Now add sugar and fry for 1 minute. Now add the cardamom, mix well, then add the safffron and the water and the boiling water.
Cover and cook till all the water has evaporated.
The boiling water is added so that the semolina cooks quickly and does not get sticky incase its not fried well.
If using non-stick pan, you could cover it for just 1-2 minutes and then open the vessel and cook till all the water has evaporated out of the Semolina. 
Serve hot or cold garnished with dry fruits.

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