Chow-Chow Baath

Chow-Chow Baath , is a combination of Ravai Kichadi or Kaara Baath and Ravai Kesari or Kesari Baath . There are many variations to Ravai Kesari and this depends from hotel – to – hotel. Some hotels offer pineapple kesari and some Plain kesari. The simple concept of this combo breakfast is : “Swalpa seehi swalpa Kaara” , i.e , little bit of sweet and little bit of spice , is what makes this great combo very delectable. This is Bengaluru’s favorite breakfast and evening tiffin item. Every food joint in Bengaluru offers this dish.

The method to eat this is , take a spoon of Ravai Kichadi , dip it in coconut chutney and eat it. Now take a spoon of Ravai Kesari and eat. Again take a spoon of Ravai Kichadi , dip it in chutney and eat. Now take your coffee glass and sip in fresh filter coffee , close your eyes and enjoy this moment. 😀 THIS , ladies and gentlemen is called Heaven.

A favorite place of mine in Bengaluru that offers the best chow-chow Baath is Shankarnarayana Refreshments in J.P Nagar 2nd phase (Landmark : near actor Ambrish’s house).

Now I’m going to present to you on how to go about these two dishes simultaneously. This took me about 30 minutes to make. Very easy breakfast dishes that is filling and satisfying.

SYNOPSIS

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Firstly start off by preparing for Ravai kichadi : Take two medium sized tomatoes and chop them into juliennes , 2 medium sized onions chop them into juliennes , 3 green chillies and finely chop them , 5-6 curry leaves , finely chopped coriander leaves for garnish and 1/2 an inch of ginger (finely shredded) . Set this aside in a plate.

 

Now start off for Ravai Kesari : Take a sauce pan , add 1 cup of sugar into it and add one cup of water. Keep this on Medium heat and stir this in between. Sugar has to dissolve and you need not attain the single string consistency. Once the sugar is dissolved add another cup of water to it and let it boil for another minute or so. Later switch off the heat.

Take a Kadaai or wok , keep this on medium flame , add 30 grams of vanaspati or Dalda (Vegetable fat) and let it melt. Now add 1 cup of semolina / Ravai / Sooji and roast this for about a minute. DO NOT BROWN THE SOOJI. Simmer the heat and add the prepared sugar syrup to this and mix. Now add a pinch of orange food coloring to this , a pinch of cardamom powder, few saffron strands and mix them thoroughly. Care should be taken while mixing this because the ravai when mixed with water will tend to form lumps , so break the lumps. Once the water is absorbed and the kesari starts swirling , add 5 tbsps of ghee and mix them thoroughly. You will see that the ravai mixture will start separating from the sides of kadaai and you can see a layer of ghee being formed on the surface. This is the right consistency , the kesari will start to swirl as you stir with a flat spatula. Now take this off the heat and transfer this to a serving bowl.

 

OPTIONAL : You can roast few broken cashew nuts and raisins in a tsp of ghee and add it to the kesari.

Now again shift to making Ravai Kichadi , take the same kadaai or wok that you used for making Ravai Kesari , slightly wash this under running water so that there is no residue left. Clean this with a kitchen cloth and keep this on medium flame.

Now add 30 grams of vanaspati or Dalda (Vegetable fat) and let it melt. Now add 1 cup of semolina / Ravai / Sooji and roast this for about a minute. DO NOT BROWN THE SOOJI.

Transfer the sooji on to a plate . Once again place the kadaai on medium flame and add another 3 tbsps of dalda or vanaspati .

Add a tsp of mustard seeds , a tsp of channa dal , white urad dal , a pinch of asafoetida and the chopped veggies (except coriander leaves) that is mentioned above. Saute them until the veggies are cooked. Now add 1/4 tsp of turmeric powder and 1 tsp of red chilly powder and saute.

Add 1 and a half cups of water to this mixture and add the required amount of salt to this dish. Bring this to a boil. Once this mixture starts boiling , add the roasted ravai to this and mix vigorously without forming any lumps. After the water is absorbed, the kichadi starts swirling in kadaai , add 3 tbsps of ghee , garnish with finely chopped coriander leaves , squeeze a juice of 1 lemon and mix. Take this off the heat and transfer it to a serving dish.

Now Chow-Chow Baath is ready to be served.

The cup which I used to measure ravai and water is = 200 grams

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Chow-Chow Baath

Summary

  • Cuisine: south indian
  • Yield: 4 serving
  • Course or type: breakfast
  • Cooking Technique: Sautéing
  • Preparation Time: 10
  • Difficulty: medium
  • Cooking Time: 20

 

Ingredients

Ravai Kichadi

  • 1 cup Ravai or Semolina
  • 2 medium sized tomatoes
  • 2 medium sized onions
  • 3 green chillies
  • finely chopped coriander leaves for garnish
  • 1/2 inch ginger
  • 5 – 6 curry leaves
  • 30 grams + 3 tbsps vanaspati
  • 3 tbsps ghee
  • Salt
  • 1/4 tsp turmeric
  • 1 tsp red chilly powder
  • 1 1/2 cups water
  • 1 juice of lime

Tempering

  • 1 tsp mustard seeds
  • 1 tsp channa dal
  • 1 tsp white urad dal
  • pinch of asafoetida

Ravai Kesari

  • 1 cup Ravai or Semolina
  • 1 cup sugar
  • 2 cups water
  • 1 tsp cardamom powder
  • 30 grams vanaspati
  • 5 tbsps ghee
  • strands few saffron

Steps

Ravai Kichadi :

  1. Finely chop the veggies , shred the ginger and keep this aside.
  2. Take a wok , keep it on medium flame , add 30 grams of vanaspati , let this melt. Add ravai or semolina and saute this for a minute. Transfer this to a plate and set it aside.
  3. In the same wok add 3 tbsps of vanaspati and add the items mentioned under “Tempering” and saute. Add the chopped veggies to this and let it cook for about 5 minutes on medium flame.
  4. Now add 1 and a half cups of water and let it boil. Add salt and the roasted ravai. Mix them vigorously without forming any lumps. Once the water is absorbed , it’ll start swirling in the kadaai or wok,
  5. Add 3 tbsps of ghee to the kichadi and garnish with finely chopped coriander leaves. Mix this thoroughly.
  6. Take it off the heat and transfer it to serving dish.

 

Ravai Kesari :

  1. Take a sauce pan or a big vessel , add a cup of sugar and add a cup of water. Keep this on medium flame and let it dissolve. Once this gets dissolved add another cup of water and stir. Let it boil for a minute. Take this off the heat.
  2. Take a wok , keep it on medium flame , add 30 grams of vanaspati , let this melt. Add ravai or semolina and saute this for a minute. Transfer this to a plate and set it aside.
  3. Now add the sugar syrup to the roasted ravai and mix vigorously without forming any lumps.
  4. When the kesari starts swirling in the wok , add 5 tbsps ghee , cardamom powder and few strands of saffron and mix
  5. Remove this from heat and transfer it to a serving dish.

 

NOTE :

If using roasted ravai , then you can skip the part of roasting the ravai in vanaspati and add it directly into the veggies or boiling sugar syrup and follow the other steps mentioned above.

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One Comment Add yours

  1. Megala says:

    Droo…licious!

    Like

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