15 April 2011

Chow Chow Bath

Memories of this dish takes back me to my ealrier days in Bangalore. Me and my bro used to have our breakfast outside usually due time contartint and i was fed up of eating the same Dosas and Idlis. So saw this "Chow Chow Bath" and ordered for it. Didnt even ask what exactly they serve. When the order came i was shocked to see the Vegetable Upma with what they call "Kesaribath". Trust me I cudnt finish it even a bit.

For me what I learnt from my parents back home is the difference between "ksheera" and "Rava Kesari / Kesaribath" . In my house,

  •  Ksheera is made with equal amount of sooji and sugar and boiled in milk . the life of Ksheera is only for 3 days.
  • Kesaribath on the other hand is very rich and needs 1:3 (sooji &sugar) meassurment and it should be literally flaoting in ghee...

Chow Chow Bath
(Vegetable Upma served with Pineapple pudding)

Preparation time:15 min
Cooking Time:15 min
Serves 2-4

Ingredients for Vegetable Upma

1 cup bansi/regualr sooji (your choice)
1/4 cup each of the
(tomoto, capsicum, french beans, carrot)
1" ginger
1/2 tsp turmeric powder
2 green chillies chopped
1 onion thinly sliced
2 cups of water
salt per taste
1tsp sugar
1.5tsp lime juice

For the Tampering

1 tbsp ghee/refined oil
1 tsp musturd seed
1 tsp urad dal
hand full of pea nuts (i used green peas (frozen)
1 starnd curry leaves


Take a deep pan and add the tampering ingredients except the curry leaves, once musturd strats cracking add the curry leave and onion and saute till transaulent. Then add the sooji and give it a fry till leaves nice aroma which will take u about 3-4 minutes.

Switch of the flame and keep it aside. take vessel and add 2 cups of water and add all the vegetables, crushed ginger, green chillies, salt, sugar turmeric powder. let it boil properly. Now add the boiled water to already fried sooji and keep it in a low flame after mixing everythng together. Let it cook eaxtly for about 5 min or till the water completely eveoparates. At last add the lime water and mix well. garnish with corrinder leaves.

 Pineapple Pudding

(Sooji cooked with pineapple and sugar)

Preparation time:15 min
Cooking Time:45 min
Serves 2-4


1.5 cup chiroti rava/sooji/fine rava
3 cups of sugar
1 cup finelly chopped riped pineapple
1 tsp cardamom powder
cashwes & kishmish fired in ghee
1 cup ghee
3 cups of water


take heavy bottomed kadai add  3tbsp of ghee and finely roast the sooji till aroma comes. to this add boiled water along with the chopped pineapple. mix well to avoid forming lumps and let it cook in low flame.

Once the sooji is cooked/water is evoparated add the sugar (you can reduce the sugar) and mix well and avoid farming lumps (if you add more ghee while frying sooji the lump formation is less). Add the remaining ingredients except for ghee and raisins. once the mixture starts thickening add the remaing ghee and keep striing wvery one minute to avoid that glue like texture (while doing so keep the flame in medium)

Once the ghee starts leaving the sides the pudding is ready to serve 


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