Mango Kesari and Tomato Rava Bath Combo

Mango Kesari and Tomato Rava Bath Combo

To celebrate our wedding anniversary, I made another version of  Chow Chow Bath this morning for breakfast. This time, I made a combo of "Mango Kesari" and "Tomato Rava Bath/Upma".  Using this concept, try creating chow chow bath with different combinations of Kesari and Upma and enjoy...

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Mango Kesari

I used a fresh Mango for making this yummy kesari. Peel the skin and take out all the mango flesh. Follow the same method of preparing regular kesari and add the mango flesh when rava starts cooking. For good flavour and colour, I added few strands of Saffron to this Kesari. Did not add food colour to this version. All other ingredients and method of preparation remains the same as normal kesari.

Tomato Rava Bhath / Upma

We love to have a tangy, spicy upma any time of the day. In this version, I just added 3 tomatoes along with some red onion, peas, green chillies and ginger. Again, the ingredients and the method remains the same as normal rava upma.

Paneer Mutter / Paneer Peas in creamy tomato gravy / Paneer Matar / Paneer Peas Masala

Paneer Mutter / Paneer Peas in creamy tomato gravy / Paneer Matar / Paneer Peas Masala

 Decided to make some yummy paneer dish for the chappathis last night but I had in mind that it should not be a high caloric dish too...Also, after burning good amount of calories in the fitness center, its not a wise decision to have more calories for dinner. So, I made this Paneer Mutter in rich creamy tomato gravy using a Low Fat Paneer Cubes, less oil and with no ghee or butter, no cream at all...Initially I thought that I might have to compromise on its taste due to my customizations but the taste was amazingly good and tempted us to grab more chappathis. I also could enjoy the dish with no guilt at all. Please see my preparations and I am sure, my friends, you would also enjoy the same and eat with no guilt.

Ingredients

Low fat Paneer Cubes - around 20-25

Frozen Peas / Fresh Peas - 3 handful

Finely shredded Onion - 3/4th of a cup

Oil - 1 tbsp

Cumin Seeds - 2 tsp

Ginger Paste - 2 tsp

Garlic Paste - 1 tbsp

Turmeric Powder - 2 tsp

Red Chilli Powder - 2 tsp

Garam Masala Powder - 3 tsp

Coriander Powder - 2 tsp

Sugar - 1 Pinch

Salt - To Taste

Kasoori Methi / Dried Methi leaves - 2 tsp

Cinnamon Stick - 1

Cardamom Powder - 1 tsp

For the Tomato Gravy

Fresh Tomato - 4 Medium

Green Chilli - 1 Big

For the Cream Gravy

Almonds - 6

Pista - Just 1 ( For good flavour )

Cashew Nuts - Just 2.

Method

1. Make the tomato gravy paste first by grinding fresh tomatoes with a green chili and keep the puree separately.
2. Make the creamy gravy paste ready by grinding the nuts as mentioned above with little water.
3. In the non-stick kadai or any thick bottomed cooking vessel, add oil first. When it gets heated up, add cumin seeds followed by a cinnamon stick.
4. Add the Garlic paste, Ginger Paste and fry them till the raw smell completely vanishes.
5. Add the shredded onion pieces and fry along with them. When its fried enough, add the peas and all the powders except salt and fry them in the oil on medium heat for a minute.
6. Add the tomato gravy paste into the pan and mix them well. Allow them to cook with the lid covered for about 3-4 minutes.
7. Add required amount of salt, creamy gravy paste ( Nutty paste ) now and mix them well.
8. Allow them to cook for another 3-4 minutes on low flame.
9. Finally add the low fat paneer cubes into the pan and mix them uniformly.
10. Let them to cook with the lid convered for another 1-2 minutes. Switch off the flame.
11. Serve them after couple of minutes with hot chappathis.

Tips

1. NO NEED to fry the Paneer cubes.
2. NO NEED to add any ghee or Butter.
3. NO NEED to add any cream as you substitute them with a nutty creamy paste.
4. As we are making with less oil, keep in mind that all the contents need to be fried and cooked properly to get the desired consistency and taste.