Chow Chow Bath

Chow- Chow Bath is the combination of upma and kesari bath served together, which is served in most restaurants in Bangalore. 

Upma

1 cup Rava / Sooji (Semolina) 

1 chopped Onion

3 Green Chillies slit sideways

Few curry leaves

Finely chopped coriander  leaves

1 tblsp Ghee 

1 tsp Channa Daal

Salt to taste

For Tempering

1 tblsp Oil

1 tsp Mustard Seeds

1 tsp Urad Daal

1 tsp Channa Daal

1. Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
2. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
3. Add the daals : channa & urad & curry leaves to it and fry till they turn red.
4. Add onion and green chilies. Sauté for 2-3 minutes.
5. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the water comes to boil. Add salt.
6. Add the fried rava to it stirring constantly till it becomes little thick.
7. Take off from the heat.
8. Serve hot garnished with cashews and coriander.

Rava Kesari



Rava: 1 cup
Sugar: 1.5-2 cups
Cashew-nuts: 10-12
Raisins: 15-20
Ghee: 4 tbsp or more
Saffron: a pinch (optional)
Cardamom Powder: a pinch

1. Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins and keep aside. 
2. Add another tbsp of ghee and fry the rava to a light pink color and keep aside. 
3. Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil. 
4. Add the rava slowly, constantly stirring, and mix well. 
5. Allow the rava to be cooked at medium heat. 
6. The rava has to cook well. 
7. When it is fully cooked, add the sugar and stir well. 
8. When the sugar is fully dissolved, add the remaining ghee. 
9. Keep stirring until the rava starts leaving the sides of the pan. 
10. Garnish with the fried cashews and raisins and cardamom powder.