Chow Chow Bath

(A sweet and spicy dish made out of semolina originated from Karnataka)

Infact the moment we say its upma for breakfast, everyone makes a sulky face to eat this.

This is one of the best dish that you should try to have it when you get an opportunity to visit  Bengaluru for breakfast, that too have it from the small darshini (these are small snack bars).  Many of us will know this sweet version it  is called as kesari bath and the spicy version as the vegetable upma J. Just a twist in the name from that region.

Vegetable Upma

A spicy dish made out of semolina

Semolina  – 1 cup **

Mustard – ¼ tsp

Channa dal – 1 tsp

Green chilli -  your spice level

Big Onions – 1 big size 

Garam masala – whole  masala of clove and cinamon

Tomatoes – 1 small size

Turmeric  - a pinch

Mixed vegetables – fine chopped carrots, peas, potatoes, beans

Salt – to taste

Ginger – 1 inch

Oil/butter  – about 2 tbsp

Coriander and curry leave – 2 strings each

** Fry well the rawa almost light brown – this is very important step to get the upma soft

 

Method

·        Add oil/butter and then put the mustard, whole  garam masala and when mustard cracks, add in the channa dal. When brown add onion, green chilli, curry leaves, throw in the onions, ginger and fry till light brown, then add up the tomatoes, turmeric and vegetables and  saute for sometime

·        In another vessel add 2 glass of water (the proportion is 1: 2 i.e. if u take semolina 1 cup then water is 2 cups) add the salt that is needed for the upma to the water  and let it boil well.

·        Back to the masala  - add the semolina and keep frying with the vegetables say 3 mins

·        Add the boiling water to the semolina masala  at this point check for the final salt level. If needed add up.

·        Just close the lid and keep for 2 minutes and put of the stove garnishing with coriander and curry leaves.

After 5 mins just open and see, it will be so soft and yummy upma. I am sure you all will love it.

You can serve this with nice thick coconut chutney.

Latha

Kesari Bath with a touch of pineapple                                                       A sweet dish made out of semolina

Semolina  – 1 cup **

Sugar 2 cup (sometime some sugar you might have to add up another ¼ glass more depending on the sweetness of the sugar)

Cardamom – ½ tsp

Ghee/Oil – 4 tbsp – I used oil as I don’t like to use butter n ghee much in my cooking

Raisins  - 10pcs

Cashew – 5 nos, divided into half 

Food colour  - yellow few drops

Pineapple essence – 1 tsp

Fresh pineapple small pieces – optional 3 tbsp

                               

Method

·        Add oil/ghee and then fry the cashew, raisins and keep aside

·        In another vessel add 2 glass of water (the proportion is 1: 2 i.e. if u take semolina 1 cup then water is 2 cups) and allow it to  boil. Add in the food colour here.

·        To the oil kadai put in the semolina and stir well

·        Pour in the boiling water to the semolina  and close the lid and keep for 3 mins. Now add in the sugar, essence or pineapple small pieces, dry grapes, cashew and cardamom and mix well and put of the stove and let it be covered with the lid.

After 5 mins just open and see, it will be so soft and yummy kesari.  The more you add ghee it will be so so soft and yummy J J

Latha