Chow Chow Bhath Recipe

Ingredients

for roasting rava:

1 cup fine rava or 160 grams fine rava (sooji or cream of wheat)

for frying cashews:

1 tablespoon oil (or ghee)
20 to 22 cashews (kaju)

for preparing rava bhath:

½ teaspoon mustard seeds (rai)
½ teaspoon chana dal (split husked bengal gram)
½ teaspoon urad dal (split husked black gram)
3 tablespoons finely chopped onions
3 tablespoons finely chopped capsicum (shimla mirch)
3 tablespoons finely chopped carrot (gajar)
3 tablespoons finely chopped tomatoes
2 to 3 tablespoons frozen green peas (matar)
7 to 8 curry leaves (kadi patta)
½ teaspoon sugar (or add as required)
salt as required
1 teaspoon vangi bhaat masala
¼ to ½ teaspoon red chilli powder (optional) ­ to make the dish spicy)
1.5 cups water
2 tablespoons ghee (to be added later)
2 to 3 tablespoon chopped coriander leaves (dhania patta)
few Roasted Almond Lemon Pepper Flavored

for preparing rava kesari bhaath:

1.5 cups water
½ tablespoon raisins
⅓ cup sugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version.
¼ teaspoon cardamom powder
a pinch of saffron strands (kesar)
1 to 2 drops of natural orange food color extract or a pinch of turmeric powder/haldi
2 to 3 tablespoons ghee to be added later

for coconut chutney:

⅓ cup tightly packed grated fresh coconut
2 tablespoons roasted chana dal
1 green chili, chopped
3 to 4 tablespoons water for grinding chutney
salt as required

Preparation

  1. 1 cup fine rava or 160 grams fine rava (sooji or cream of wheat)
    for frying cashews:
    1 tablespoon oil (or ghee)
    20 to 22 cashews (kaju)
    for preparing rava bhath:
    ½ teaspoon mustard seeds (rai)
    ½ teaspoon chana dal (split husked bengal gram)
    ½ teaspoon urad dal (split husked black gram)
    3 tablespoons finely chopped onions
    3 tablespoons finely chopped capsicum (shimla mirch)
    3 tablespoons finely chopped carrot (gajar)
    3 tablespoons finely chopped tomatoes
    2 to 3 tablespoons frozen green peas (matar)
    7 to 8 curry leaves (kadi patta)
    ½ teaspoon sugar (or add as required)
    salt as required
    1 teaspoon vangi bhaat masala
    ¼ to ½ teaspoon red chilli powder (optional) ­ to make the dish spicy)
    1.5 cups water
    2 tablespoons ghee (to be added later)
    2 to 3 tablespoon chopped coriander leaves (dhania patta)
    few wedges of lime (or lemon while serving)
    for preparing rava kesari bhaath:
    1.5 cups water
    ½ tablespoon raisins
    ⅓ cup sugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version.
    ¼ teaspoon cardamom powder
    a pinch of saffron strands (kesar)
    1 to 2 drops of natural orange food color extract or a pinch of turmeric powder/haldi
    2 to 3 tablespoons ghee to be added later
    for coconut chutney:
    ⅓ cup tightly packed grated fresh coconut
    2 tablespoons roasted chana dal
    1 green chili, chopped
    3 to 4 tablespoons water for grinding chutney
    salt as required

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *