Chow Chow bhath is very popular in Bengaluru, Karnataka. It is essentially two dishes brought together on a single platter.One is Uppittu / Upma and the other one is rava kesaribhaath / sheera.
Ingredients
1 cup fine rava /bombay rava/fine semolina
2 finely chopped onions
1 finely chopped tomato
1/4 cup fresh green peas
3 slit green chillies
1 sprig of curry leaves
1/2 tsp turmeric pdr/ haldi
4 tblsp ghee/oil
1 tsp mustard seeds
2 tsp urad dal
6 chopped cashew nuts
Salt and sugar to taste
Chopped coriander leaves
Ingredients for Kesaribhaath:
1cup fine rava/ semolina 3/4 cup sugar 2 cups water 3 tblsp ghee 2 tsp cardamom pdr Chopped nuts
Procedure
Dry roast the rava till light brown or nice aroma comes and keep aside
In same pan heat ghee, add mustard, when it starts crackling put urad dal, cashew nuts and fry till they become light brown in colour
Add curry leaves, chopped green chillies, chopped onions, fry till onion becomes transparent, put chopped tomatoes followed by turmeric pdr
Fry till the tomatoes are cooked well
Add the boiled green peas, salt, sugar and 2 cups of water
Once the water gets boiling, simmer the gas and add roasted rava, mix well
Cook with a lid covered till rava is cooked, add chopped coriander leaves
You can also add freshly grated coconut.
The procedure of making kesaribhaath:
Heat 2 tsp ghee in a pan, fry nuts until they become brown, remove and keep aside
In the same pan add 2 tsp ghee,fry semolina on a low flame, stirring continuously , till nice aroma comes
Add boiling water to the roasted rava and cook till it becomes dry
Add sugar and remaining ghee mix well and cook for 5 mins, add cardamom pdr and mix well
Garnish with roasted nuts and serve hot.
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