"Chow Chow Bath" was first introduced to me in Bangalore. I never heard of this combo before. Initially I said no to that combo as I was unsure about its taste and ingredients. After I knew that its a combo of Rava / pineapple kesari and Rava Upma / Sooji Upma, I was quite happy and it became one of my favourites. Whenever I go to any Darshinis, I mostly order this combo as its so yummy with a mixed taste of both sweet and salt. Kesari, a delicious mouth watering sweet always remind me of the Marriage Tiffin time and takes me to that occasion all the time. Though we all make Upma regularly, once a while we can make this combo to make the Breakfast time more special. Kids will definitely love this combo as its colourful and yummy. This recipe is dedicated to my dear daughter who loves this combo very much.
Rava Kesari :
Ingredients
Rava / Sooji - 1 Cup
Sugar - 1 Cup ( Adjust according to your taste )
Water - 2.5 cups to 3 cups
Ghee - 3 tbsp
Cashewnuts - 12 - 15 cashews
Cardamoms - 3 or 4
Kesar Food Colour - 1 pinch ( For colouring )
Method
In a heavy bottomed frying pan, heat little ghee and roast the cashews till golden brown and keep it aside.
In the same pan, add the rava/sooji and dry roast them with little ghee on a low flame. Stir constantly till it turns golden brown.
When you get a nice aroma, add water and a pinch of kesar food colour to the roasted rava and after its cooked to desired level, add sugar to the rava and allow them to cook for few minutes.
When it slowly comes to a pudding consistency, add the crushed cardamom powder, roasted cashews and remaining ghee and stir them thoroughly for another 3 minutes.
Transfer them to the serving bowl and enjoy.
Sooji Upma / Rava Upma / Rava Bath / Rava Kichidi
This is the simpler version of rava upma which i always include while making this combo. Though we make different versions of Rava kichidi for breakfast, this goes well with a spicy chutney on its side. I will post different versions in the following posts.
Ingredients
Rava / Sooji - 1 Cup
Oil - 2 tbsp
Hing/Asafoetida - 1 Dash
Mustard Seeds - 2 tsp
Jeera / Cumin Seeds - 1 tsp
Urad Dal / Minna Pappu / Ulutham Paruppu - 2 tsp
Channa Dal / Senaga Pappu / Kadalai Paruppu - 2 tsp
Green chillies - 3 ( slice it or cut into small pieces )
Crushed Ginger - 2 tsp
Curry Leaves - 1 stem
Peas - 1 handful
Red Onion - 1/2 cut into small pieces.
Method
In a heavy bottomed frying pan ( preferably Non-stick), dry roast the sooji/rava till it turns golden brown. Stir constantly so that it does not turn black. Transfer them to a plate and keep it ready.
In the same pan, add oil first. When it gets heated, add the mustard seeds, cumin seeds, Hing, urad dal, channa dal. When its roasted, add the cut/sliced green chillies, ginger, curry leaves and red onion. Fry them for about 3 - 4 minutes. Add the frozen peas to the contents and fry them for another minute.
Add 3 cups of water and required amount of salt to the pan. Cover the pan and allow them to boil for 3-4 minutes. While its boiling, reduce the flame and slowly add the rava/sooji into the water. Stir continuously while adding in order to avoid lumps in the upma. After adding the rava/sooji, mix all the contents uniformly and cover the lid till the sooji/rava gets cooked. Remove the lid and add a tsp of ghee into the upma and serve this with a side of spicy chutney.
Coriander Leaves Bunch - 1 Big
