In Karnataka, the term Chow Chow Bhath is quite popular in fast foods and hotels. Spicy Rava Upma and the sweet Rava Kesari combo (popular name being Khara Bhath and Kesari Bhath combination) rules the eateries in Bangalore. Whether it is breakfast time or time for evening snack, Chow Chow Bhath is savored by people who love to eat outside.
Kesari Bhath Ingredients:
Rava / Sooji / Suji or Semolina – 1 cup
Sugar – 1 cup
Ghee / Clarified Butter- 4 tsp
Kesar colour – 1 pinch (optional)
Kesar or Saffron – 5-6 strands
Pineapple or Banana fruit chopped (optional)
How To Make:
Fry the Rava/Sooji with 2 tsp of ghee in a frying pan until there is a slight change in the color of Rava. Keep it aside.
Fry Cashew nuts, Raisins in ghee.
Boil 2 cups of water in a vessel. When boiling, add Kesar/Saffron strands, Kesar color (optional) along with fried Cashews/Raisins and Cardamom powder and let it to boil.
Now add fried Rava from Step 1 and allow the mixture to cook for 5 min. Then add Sugar to it and stir vigorously so as to not allow the Rava mixture to form knots. Cook the whole preparation until it turns thick as seen below.
Pineapple or Banana pieces can be added to enhance the taste of Kesari Bhath. The fruit pieces can be added to the boiling water in Step 4. Boil 1/2 cup of additional water if you plan to use these fruits to help accommodate for water being absorbed by the fruit pieces.
Khara Bhath Ingredients:
Rava (sooji)- 1 cup
Water- 1 1/2 cups
Mustard seeds -1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Sambar powder – 1 tsp
Onion – 1
Turmeric Powder – 1/4 tsp
Lime juice – 1/2 tsp
Green chillies -5
Few curry leaves
Salt to taste
2-3 tbs Oil
How To Make:
Roast the rava.
In a pan heat oil put mustard seed and let it splutter.
Then put urad dall, chana dal, green chillis and curry leaves.
Fry for 2 minutes with chopped onions.
Now put cubed tomatos then fry for some time.
Sprinkle sambar powder, turmeric powder then mix well.
Pour water and put salt.
Mix lime stir well.
Close the pan and boil the mixture.
After boiling pour rava into the mixture and mix well.
Stir constantly to avoid lumps.
Garnish with coriander leaves