Chow Chow bath

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Chow chow bath is a lovely breakfast combination of kharabath and kesaribath. Kharabath is a savory dish and Kesaribath is a sweet dish prepared with rava. Chow chow bath is very popular breakfast item in all hotels and restaurants in Bangalore-Mysore region. The combo known as chow chow bath is usually served with coconut chutney and filter coffee.

Kharabath is similar to rava upma except there are vegetables, ghee and masala powder in it which gives a unique taste and flavor. Kesaribath is a sweet rava pudding with loads of ghee, sugar and nuts in it.

You can find individual recipe for kharabath and kesaribath on our blog too. You can either use upma rava or bansi rava to make kharabath. For kesari bath, use fine variety rava for a smooth silky texture. However you can use coarse variety/upma rava too. Rava has to be roasted well for both of these recipes; else rava will be sticky and does not taste good. Also use ghee generously as it enhances the taste and flavor of the chow chow bath recipe

For more rava recipes, check: rava upma, rava urad dal idli, instant rava idli, instant rava paddu, instant rava onion dosa, rava laddu, rava dhokla, rava pongal, rava kichadi.

(1cup=250ml)

For Kharabath:

Ingredients:

1 cup upma rava/sooji/semolina

2 ½ cups water

1 onion, chopped

1 tomato, chopped

½ inch ginger, finely chopped

3-4 green chillies

1 small carrot, chopped

6-8 beans, chopped

1 small green capsicum, chopped

2 tbsp green peas, fresh or frozen

1-2 tsp Vangibath powder or garam masala powder

¼ tsp turmeric powder

Tempering:

2 tbsp oil or ghee or both

1 tsp mustard seeds

2 springs curry leaves

½ tsp channa dal

½ tsp urad dal

6-8 cashew nuts cut into pieces

Garnishing:

2 tbsp coriander leaves, chopped

2 tbsp grated coconut

1 tsp lemon juice

2 tbsp ghee

Salt

Method:

  • Heat a thick bottomed pan/kadai. Dry roast rava on a low-medium flame for 3-4 minutes until aromatic and crisp. You can add a teaspoon of ghee or oil and roast rava too. transfer the roasted rava to a plate and keep aside.
  • In the same pan/kadai add 2 tbsp oil or ghee and heat it. Add mustard seeds and let it splutter. Add channa dal, urad dal, cashew nuts and curry leaves. Fry on a low flame until dals and nuts turn slightly golden brown.
  • Add chopped onions, ginger and green chillies. Sauté well till the raw smell of ginger goes and onions turns pink in color.
  • Add chopped tomatoes and cook till soft. Now add chopped vegetables like carrot, beans, capsicum and green peas. Add turmeric powder and mix well. Fry for few minutes by continuously stirring.
  • Now add Vangibath powder and mix. Add water and bring it to boil on a medium flame. Check for salt and masala powder and add if needed. But do not add more masala powder as it dominates the taste.
  • When the water starts to boil, lower the flame and slowly add roasted rava. Stir well gently without forming lumps. Cover the pan with a lid and cook rava for 2-3 minutes on a low flame till rava is cooked well.
  • Open the lid and add 2 tbsp ghee, chopped coriander leaves, grated coconut and lemon juice. Mix well.
  • Serve kharabath with coconut chutney or add Kesaribath along and serve as Chow Chow Bath.

Note:

  • Roast rava well until aromatic and crisp. If rava is not roasted well, upma will be sticky. You can either dry roast or add little oil/ghee while roasting
  • Instead of adding oil, you can use only ghee to prepare kharabath
  • Do not add more Vangibath powder as it dominates the taste and flavor
  • If you do not have Vangibath powder, use garam masala powder or red chilli powder.
  • Cook kharabath on a low flame for even cooking.

For kesaribath:

Ingredients:

½ cup rava/sooji/semolina, fine or coarse variety

½ cup sugar

½ cup ghee, can reduce to ¼ cup

1½ cup water

Pinch cardamom/elaichi powder

Few strands of kesar/saffron, or pinch turmeric powder

6-8 cashew nuts

4-5 raisins

Method:

  • Heat a pan/kadai on a medium flame. Add rava/sooji and dry roast it for 3-4 minutes on a low-medium flame until aromatic. You can add a teaspoon of ghee while roasting rava. Transfer the roasted rava to a plate and keep aside.
  • In the same pan, add ghee and heat it. Add cashew nuts, raisins and fry them till light golden in color on a low flame. Add water to the pan slowly along with sugar. Mix well and bring it to boil on a medium flame.
  • Add saffron/kesar or pinch turmeric powder. Let the sugar dissolve completely and we do not want any string consistency.
  • When the sugar syrup boils well, keep the flame on low and slowly add roasted rava. Keep stirring without forming any lumps. Rava will absorb the sugar solution and starts to thicken. Ghee starts leaving the sides of the pan now. Add cardamom powder and mix it well.
  • Serve kesaribath hot along with Kharabath as Chow Chow Bath.

Note:

  • Fine or coarse variety rava/sooji can be used to prepare Kesaribath.
  • Quantity of sugar can be increased if you want kesaribath to be more sweet in taste.
  • Food colors are used to get orangish-yellow color to kesaribath in restaurants. As food colors are not good for health, use natural colorants like saffron or turmeric powder.
  • Adding nuts is optional. You can skip it as well.
  • Be generous to use ghee, it gives a nice flavor and taste to kesaribath.
  • You can use oil instead of ghee. Also mix of both ghee and oil too can be used.

We hope you like our recipes and will enjoy trying it. We love to hear from you about your experiment in trying our recipes and how it turned out for you. Your feedback and suggestions are highly appreciated. Please rate the recipe and leave a comment below. Also do share the recipes with your friends and family on your social media networks.

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Karnataka Special Tasty Chow Chow Bath Recipes - IndiRecipes
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