Name: Chow Chow Bath, Karnataka Special recipe by Menaga Sathia at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3
Ingredients: Ingredients For Kesari Bath :; Rava/Sooji - 1/2 cup; Water 1 1/2 cup; Sugar 1/2 cup; Ghee - 1/3 cup; Cardamom Powder - 1/4 tsp; Cashew nuts - 8; Raisins - 10; Kesari colour - 2 pinches; Salt a pinch; Ingredients For Khara Bath :; Rava / Sooji - 1 Cup; Water - 4 Cup; Salt to taste; Grated Coconut - 2 tsp; Turmeric powder - 1/2 tsp; Tomato - 1 big (Finely chopped); Grated ginger - 1 tsp; Green chillies - 2 (finely chopped); Coriander leaves - 2 tbsp (finely chopped); Lemon Juice - 1 tbsp; Frozen green peas - 1/4 cup; For Seasoning:; Oil - 2 tbsp; Ghee - 1/4 cup; Mustard Seeds - 1/2 tsp; Urad dal - 1/2 tsp; Channa dal - 2 tsp; Curry Leaves - 1 sprig; Cashew nuts a few

ABOUT Chow Chow Bath, Karnataka Special RECIPE

Chow Chow Bath is a name given to a dish, which is of karnataka cuisine. It is a two in one dish, sweet and spicy, that is Kesari Bath (Sooji halwa) and Khara Bath (upma). The two dishes when combined are absolutely irresistible in terms of its unique flavor and the delectable combination.

Ingredients Serving: 3

Ingredients For Kesari Bath :
Rava/Sooji - 1/2 cup
Water 1 1/2 cup
Sugar 1/2 cup
Ghee - 1/3 cup
Cardamom Powder - 1/4 tsp
Cashew nuts - 8
Raisins - 10
Kesari colour - 2 pinches
Salt a pinch
Ingredients For Khara Bath :
Rava / Sooji - 1 Cup
Water - 4 Cup
Salt to taste
Grated Coconut - 2 tsp
Turmeric powder - 1/2 tsp
Tomato - 1 big (Finely chopped)
Grated ginger - 1 tsp
Green chillies - 2 (finely chopped)
Coriander leaves - 2 tbsp (finely chopped)
Lemon Juice - 1 tbsp
Frozen green peas - 1/4 cup
For Seasoning:
Oil - 2 tbsp
Ghee - 1/4 cup
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 2 tsp
Curry Leaves - 1 sprig
Cashew nuts a few
For VangiBath Powder (Dry Roast)
Coriander Seeds - 2 tsp
Red Chillies - 5
Urad dal - 1 tsp
Channa Dal - 1 tsp
Hing - 1/8 tsp
Cinnamon - 2 inch stick
Cloves - 3
Dessicated coconut - 1 tsp
Black stone flower - 1

Instructions

Method For Kesari: In a vessel boil well the 1 1/2 cup water. In a Non stick pan add 1 tbsp ghee, roast the cashew and raisins. Keep it aside. In the same pan add the rava and roast it on a medium flame for 4-5 minutes.
Add the boiled water to the rava carefully, keep the flame on low, cover with a lid. Once the rava gets cooked add the salt, kesari colour and sugar. Mix it well until the kesari becomes thick and starts to leave the sides of the pan.
Turn off the flame. Add the remaining ghee, cardamom powder, cashews and raisins. Mix it well.
Method For Khara Bath: Dry roast the rawa on a medium flame, keep it aside. Dry roast the ingredients given under - For VangiBath powder. Grind to a fine powder. Store this powder in an airtight container, use it whenever needed.
In a Kadai heat oil, ghee and tadka with the ingredients given under - For Seasoning. Now add the chopped ginger and green chillies. Fry it for 2-3 minutes. Add the chopped tomatoes. Saute it well until it turns mushy.
Add the green peas, saute it for 2 minutes. Add the turmeric powder, salt and water. Bring to a boil. Slowly add the rava. When the rava starts to thicken by absorbing all the water. Add 3 tsp Vangibath powder, mix it and cover with a lid.
Cook it for another 2-3 minutes. Once the rava is cooked well, add the grated coconut, chopped coriander leaves and lemon juice. Mix it well.
Serve hot with coconut chutney.

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