CHOW CHOW BHATH
Chow chow bhath is breakfast from Karnataka a state in South India. It's favorite of all Kannadigas ( Kannada speaking people ) and they enjoy it with south Indian style filter coffee.
Chow chow bhath is basically KHARA BHATH and KESARI BHATH served together on one plate. KHARA BHATH is savory upma AND KESARI BHATH is Sooji ka halwa.
There are many different ways of making upma and sooji halwa in different households and different states. I m sharing the authentic Bangalore style recipe. Here is the recipe of Khara bhath or upma :
UPMA OR UPITTU RECIPE : SAVORY
Sooji 3/4 cup ( i used roasted upma sooji brought from indian store)
Oil 1/4 cup or ghee
Shallots 2 diced
Green chillies 3
Tomatoes 2 diced (i skipped it)
Curry leaves ( please dont forget to add this)
Mustard seeds 2 pinch
Hing one pinch
Channa Dal 2 tsp
Urad dal 2 tsp
Salt
Coconut grated 1 tbsp
Ginger freshly grated 1 tsp
Method:
1. If you are using plain sooji : Toast the sooji in a hot pan till warm and fragrant. Set aside to cool. (i skipped this step as i used roasted upma sooji)
2. Heat oil in a wok. Toss in the mustard seeds, hing and curry leaves. Wait for it to stop spluttering. Toss the Channa Dal and urad dal. Keep stirring.
3. Toss in the shallots followed by chillies and ginger. Mix in the tomatoes. Cook till all the liquid is evaporated and the tomatoes are mushy.
4. Now measure 1.5+ 1/4 cup of water. The rule is 1:2 sooji:water ratio, but if you like it it softer , add in 1/4 cup more.
5. Mix coconut, cover and bring it to a rolling boil. Once the mixture starts bubbling, reduce the heat and mix in the toasted sooji a tablespoon at a time, till all the sooji done.
6. At this point vegetables like capsicum, peas, avarekai(indian beans) can be added. (I used add mixed frozen vegetables. In above picturei have added Lima beans )
7. Cover and simmer for about 10 minutes. Finish with Corriander. Serve hot with a pickle on the side.. We also love some crackers or chips on the side!.. Enjoy
KESARI BHATH : SWEET : SOOJI HALWA
INGREDIENTS:
Sooji 1 cup (I USED SAME ROASTED upma sooji)
Sugar 1 cup (I added only 5 tablespoon)
Milk 2 1/2cups( Its usually made with water, you can also add water and milk in 50-50 )
Saffron 1 big pinch soaked in a tablespoon of warm water
Pineapple canned 1/4 cup diced (Authentic recipe requires pineapple cubes, i used green grapes instead )
Raisins 2 tablespoon
Roasted Cashew Nuts : 3 _4 tablespoon
Ghee 3 tablespoons
Method:
- Heat ghee in a thick bottomed pot. Add the sooji and keep stirring till fragrant. Take it off the heat.
- Combine Milk (or water), sugar and saffron in another pot and simmer till the sugar dissolves.
- Drop the warm toasted sooji into the hot syrup over low flame, one tablespoon at a time stirring vigorously. Make sure there are no lumps and Be careful to keep your hands safe from the hot spluttering mixture.
- Stir in the grapes (pineapple pieces) , raisins and cashew nuts . Cover and cook for a few more minutes. This dessert can be served either hot or cold.
Kesar is kannada term for saffron. Usually people add saffron food color to make it look light orange .. i do not use any food color in my kitchen. Hence my kesari bhath is white.
SERVING SUGGESTION
Scoop out with ice cream scoop one scoop of upma and one scoop of kesari bhath and serve with coffee. I dont have filter coffee at home , hence its instant nescafe for us. I have used measuring cup to scoop bigger portions.
