Search Chitra's Food Book

Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

September 8, 2018

Tomato Poha – Thakkali Aval Upma Recipe

Tomato poha

Tomato poha / Thakkali aval is an easy, instant Indian breakfast cum dinner recipe. Poha recipes (Pressed rice/ rice flakes recipes in English, avalakki uppittu in Kannada) makes it appearance at least twice in a week in my kitchen as it can be cooked quickly and instantly in jiffy morning hours. It would be ideal for breakfast. As Iam trying different poha recipes in South Indian and North Indian versions, I wanted to make this easy tomato poha (Thakkali aval upma in Tamil) for our breakfast today. This is the first time I am making poha with tomato. Basically tomato poha can be prepared in 2 ways. One by adding onion, green chilli and tomato and other one by adding spice powders and garam masala. Today I have followed the second method by adding tomato, onion, red chilli powder and garam masala powder as I love my poha to be slightly spicy and flavorful. Bachelors and working women would love this recipe as it can be prepared under 15 minutes. You can whip up your breakfast or late night dinner instantly. Optionally you can use frozen green peas and vegetables like carrot, capsicum to make it colorful and healthy. Ok, Lets see how to make tomato poha recipe with step by step pictures.

Check out my Maharashtrian Kanda poha, Gujarati Batata poha, Tamilnadu style aval upma, Lemon poha and Instant poha mix recipe.


Tomato poha recipe

Tomato poha recipe / Thakkali aval upma


Tomato poha recipe / Thakkali aval upma

Tomato poha /Thakkali aval upma - Easy, instant breakfast recipes.



Cuisine: Indian
Category: Instant breakfast recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

1 cup - 250ml
  • Thick poha / Getti aval / Thick rice flakes - 1 cup
  • Water – 1/2 to 3/4 cup (to soak poha)
  • Salt - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 1 (finely chopped)
  • Curry leaves - Few
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder /coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Sugar – a pinch
  • Coriander leaves - To garnish

HOW TO MAKE TOMATO POHA

  1. Wash the thick poha twice or thrice. Add water to immerse it.
  2. Soak for 10 minutes. Chop onion, tomato.
  3. Heat oil in a kadai. Temper and saute onion, tomato till mushy.
  4. Add chilli powder, turmeric, coriander seeds powder, garam masala powder, salt and sugar.
  5. Mix well till raw smell goes off. Lastly add soaked poha. Mix gently.
  6. Cover cook in low flame till poha becomes soft. Mix and garnish with coriander leaves. Serve hot ! No side dish is needed.

TOMATO POHA RECIPE - STEP BY STEP PICTURES

  • Wash the thick poha twice or thrice to remove the debris. Drain the washed water completely. Add the water required to immerse the poha ( I used 1/2 cup water). Soak for 10 to 15 minutes. Poha absorbs all the water and becomes soft.
  • Tomato poha recipe
  • In the mean time, chop the onion, tomato finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped onion and saute till onion becomes transparent.
  • Tomato poha recipe
  • Add finely chopped tomato and saute till tomato turns mushy. Add salt, sugar, turmeric powder, red chilli powder, coriander seeds powder and garam masala powder.
  • Tomato poha recipe
  • Mix well and cook for a minute till its raw smell vanishes. Now add the soaked poha without any water. (Drain the water in a colander if any).

  • Mix gently using a fork without making it mushy. Keep the flame low and cover cook the poha for 5 to 10 minutes till poha is heated well and becomes soft. Mix it once or twice in the middle to avoid burnt bottom.
    • Tomato poha recipe
  • Switch off the flame. Garnish with finely chopped coriander leaves. Mix well and serve hot. Enjoy ! You can have it with aloo bhujia or any pickle if you like.

Note

  • For variations and healthy options, you can add finely chopped carrot, capsicum, frozen peas along with onion and saute till its cooked.
  • You can replace red chilli powder and coriander seeds powder with finely chopped green chilli for less flavor.
  • You can also make it without onion on vrat days/ fasting days.
  • If you like more tangy taste, add few drops of lemon juice at the end.

Yummy, tasty, easy tomato poha is ready to enjoy with your cup of tea !
thakkali aval



Continue Reading...


September 4, 2018

Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Paneer noodles
Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings. Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok Friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.


Maggi paneer masala noodles


Maggi paneer masala noodles recipe


Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box



Cuisine: Indian
Category: Maggi recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS


  • Maggi veg atta noodles packet - 3 small ( Use any instant noodles)
  • Paneer / cottage cheese - 100gms ( chop into small cubes)
  • Cooking oil  or butter - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 (Finely chopped or thinly sliced)
  • Ripe tomato - 2 (Finely chopped)
  • Red chilli powder - 1/2 tsp
  • Maggi taste maker powder - 3 packets
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - little for masala
  • Water - 3.5 cups ( 3 + 1/2 cup)
  • Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

  1. Chop paneer into small cubes. Soak in hot water till use.
  2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
  3. Add chilli powder, turmeric powder and little salt, sugar.
  4. Add water, noodles tastemaker powder and bring to boil.
  5. Break the noodles and to boiling water. Cook till soft.
  6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
  7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

  • Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end. 

  • Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces.
  • Maggi paneer masala noodles
  • In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Maggi paneer masala noodles
  • Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water.
  • Maggi paneer masala noodles
  • Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy.

  • Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately.Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)Maggi paneer masala noodles

Note

  • Adjust the quantity of chilli powder as per your taste.
  • You can also add 1/2 tsp garam masala powder for more masala flavor.
  • If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder. 
Enjoy Paneer masala Maggi noodles at home. Kids would love it !
Maggi paneer masala

Continue Reading...


August 21, 2018

Garelu Recipe – Crispy Minapa Garelu Recipe - Vada Recipe in Mixie

Garelu


Medu vada / urad dal vada i.e Minapa garelu in Telugu is a popular breakfast and teatime snack recipe all over India. As Varalakshmi viratham is fast approaching, I thought of sharing this Andhra style garelu which is a must to do recipe for Varalakshmi pooja prasad/ neivedyam. My neighbors from Andhra taught me how to make this easy, perfectly crispy minapa vada batter in mixie. I also referred my mixie vada recipe and Mrudula’s cookbook Youtube video for more tips and tricks to make crispy, spongy vada just like hotel ones. Basically urad dal vada is prepared by adding onions  But if we are making for festival and pooja, we should prepare vada without onion. In that case, you can make plain vada or with pepper. In Andhra, people make it plain without any toppings for Varalakshmi pooja. So I have shared the same in pictures. I have also shared an easy method for shaping vada for beginners. Please refer the video for more details.  As we are grinding the vada batter in mixie, there are certain points to remember to make it perfect. I have listed the tips and tricks below. Please go through the points before you start with this recipe. For grinding more quantity, grind the batter using grinder. Mixie works for small quantity. Ok, Lets see how to make medu vada in mixie with step by step pictures and video.

Check out my Vada recipe using grinder, Pepper vada, Cabbage vada, Mixed vegetable vada and Anjaneyar kovil vadai

TIPS TO MAKE PERFECT, CRISPY MEDU VADA IN MIXIE

1.Refrigerate the dal while soaking. Soak for 3 to 4 hours.
2.Use ice cold water(dal soaked water) for grinding.
3.Do not add salt while grinding dal.
4.Beat the batter after adding rice flour.
5.Batter should be fluffy and smooth.
6.Refrigerate the batter till use.
7.Add salt and toppings (onion, pepper) only before frying vada.
8.Always grease your hands in water for shaping vada.


minapa garelu recipe

Minapa Garelu Recipe - Crispy Medu Vada Batter in Mixie


Minapa Garelu Recipe - Crispy Medu Vada Batter  in Mixie

Learn how to make Andhra style minapa garelu recipe / Urad dal vada with step by step pictures.



Cuisine: Andhra
Category: Snacks
Serves: 15 nos
Prep time: 180 Minutes
Cook time: 5 Minutes
Total time: 185 Minutes



INGREDIENTS

1 cup - 250ml
  • White round urad dal - 1 cup
  • Ice water - as needed ( I used around 1/3 cup + 1 tbsp)
  • Green chilli - 1
  • Ginger - 1/2 inch piece
To add in vada batter
  • Big onion - 1 (finely chopped)
  • Curry leaves - Few (-do-)
  • Coriander leaves - 2 tbsp (-do-)
  • Cumin seeds / Jeera - 1/2 tsp
  • Pepper corns - 1/2 tsp (optional)
  • Hing / Asafetida - 1/4 tsp
  • Salt - as needed
  • Cooking oil - to deep fry vada

HOW TO MAKE GARELU

  1. Wash and soak urad dal in required water for 4 hours in refrigerator.
  2. Grind to a coarse paste adding green chilli, ginger, soaked urad dal without adding water.
  3. Wipe the sides. Add 1/4 cup ice water. Grind to smooth paste.
  4. Add more water gradually to make a fine, smooth paste.
  5. Transfer the vada batter to a vessel. Add rice flour and beat the batter well for 5 minutes.
  6. Then add the toppings like onion and other ingredients. Add salt, hing. Mix well and shape vada.
  7. Heat oil and deep fry vada by cooking both sides. Remove and serve hot with coconut chutney  as side dish !

GARELU RECIPE - STEP BY STEP PICTURES

  • Wash and soak urad dal in required water in refrigerator for 4 hours. If not 4 hours, keep the dal inside the refrigerator atleast for an hour. You can also soak the dal without refrigeration and use ice water only for grinding. Ice water helps to prevent mixie jar getting heated.

  •                         
  • In a big mixer jar, take the soaked urad dal by draining all the water completely. Reserve the soaked ice water in a bowl. Add ginger and green chilli. DO NOT ADD SALT. Grind to a coarse paste without adding water. Wipe the sides of jar and grind it well.
  •        
garelu recipe
                     
  • Add 1/4 cup of ice water and grind to paste. Wipe the sides and mix well. Add little more water in few tbsp and grind to a smooth buttery paste without any grits. Do not add more water while grinding. Its the most important point to make perfect vada batter.
  • garelu recipe
                            
  • Vada batter should be thick. It should form a stiff peak when you drop the batter. It is the right consistency. Transfer the batter to a vessel.
  • garelu recipe
                            
  • Add rice flour and beat the batter for 5 minutes using a whisk. DO NOT USE YOUR HANDS FOR BEATING THE BATTER. Batter may become watery due to the heat of your hands. Vada batter become fluffy and ight.
  • garelu recipe
                            
  • Take some water in a bowl. Add a small piece of  Vada batter and check if it floats on top of water. If the batter settles down, you should grind it more or beat more.
  • Add some water to the mixie jar. Grind to wash the jar. Transfer the washed water to a small bowl and use it for greasing your hands while shaping vada.
garelu recipe
  • After beating the batter,  add salt, hing, cumin seeds, Pepper corns (optional) and prepare vada if making for pooja. If you are making for breakfast or snack, add  finely chopped onion, curry leaves, coriander leaves, cumin seeds and pepper corns (optional). Add required salt and hing. Mix well and set aside.
  • Heat oil to deep fry. Drop a pinch of batter to check the heat of oil. To shape vada, take a dosa flipper and grease it with water. Grease your hands with water and take some batter. Keep it on the dosa flipper. Make a hole in the center. Invert the ladle and drop the vada in hot oil. Shake the dosa flipper slightly for the vada to drop in oil Or dip the ladle slightly in oil so that vada releases to the oil as soon as it starts to cook.
  • For method 2 to shape vada : Grease hands with water and take a small portion of batter. Make a hole the center and shape the vada, Drop in hot oil to deep fry.
garelu recipe
  • Flip and cook both sides in medium flame till bubbles cease. Remove the vada and serve.
  • You can enjoy this crispy, hot vada with coconut chutney, sambar or make curd vada and enjoy !
  • garelu recipe

    Enjoy !

Note

  • Do not add salt while grinding the batter.
  • Beat the batter till fluffy after adding rice flour.
  • Deep fry in medium flame for even cooking.
  • Please check the beginning of this post for more tips and tricks.
Try this medu vada recipe easily in mixie and enjoy the festival !
Crispy garelu recipe

Continue Reading...


July 24, 2018

Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Eggless Omelette Recipe

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.
Vegetable omelette recipe without egg

Eggless Omelette recipe - Besan tomato omelette recipe


Besan cheela recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner


Cuisine: North Indian
Category: Breakfast recipes
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Besan flour / Kadalai maavu - 1 cup
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 1 (finely chopped)
  • Green chilli - 1 (finely chopped)
  • Cumin seeds or Ajwain - 1/2 tsp
  • Curry leaves - Few
  • Ginger - 1/2 tsp (finely chopped)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Asafetida / Hing - a pinch
  • Pepper powder - 1 tsp
  • Red chilli powder - 1/4 tsp
  • Turmeric powder - 1/8 tsp
  • Sugar - 1/2 tsp
  • Curd - 1 tbsp
  • Salt & water - as needed
  • Cooking oil / ghee – to drizzle the cheela
HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE
  1. In a wide bowl, take the besan flour / kadalai maavu.
  2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
  3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
  4. Mix well adding curd and enough water. Make a lump free batter.
  5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !
BESAN TOMATO OMELETTE - STEP BY STEP PICTURES
  • In a wide bowl, take all the ingredients except cooking oil. Add the required water.
    Besan tomato omelette recipe
  • Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick.
  • Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well.
    Besan tomato omelette recipe
  • Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.
Besan tomato omelette recipe

Note

  • Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa.
  • If you want to make thin cheela, make the batter slightly watery.
  • Rice flour is not necessary.
  • You can also refrigerate this batter and use it for 2 days.
Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !
Eggless omelette recipe

Continue Reading...


July 18, 2018

Mint Coriander leaves Dosa – Pudina Kothamalli Dosai Recipe–Green Dosa

Mint coriander leaves dosa


I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet. Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people,  this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !
Pudina kothamalli dosa

Mint, Coriander leaves Dosa

Mint, Coriander leaves Dosa

Mint, coriander leaves dosa / Green dosa Recipe - Healthy breakfast / dinner recipe !


Cuisine: Indian
Category: Dosa Recipes
Serves: 15 nos
Prep time: 12 Hours
Cook time: 5 Minutes
Total time: 12 Hours 5 Minutes


INGREDIENTS
1 cup = 250ml
  • Idli rice – 2 cups
  • Urad dal – 1/3 cup
  • Toor dal - 1.5 tbsp
  • Chana dal – 1.5 tbsp
  • Methi seeds – 1/4 tsp
  • Mint leaves – 3/4 cup ( 1/2 bunch)
  • Coriander leave - 3/4 cup ( 1/2 bunch)
  • Curry leaves – 2 tbsp ( 2 sprigs)
  • Green chilli – 5 nos
  • Ginger - 1 inch piece (optional)
  • Turmeric powder - 1/4 tsp
  • Salt & Water - As needed
HOW TO MAKE MINT CORIANDER LEAVES DOSA
  1. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours.
  2. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt.
  3. Add soaked rice + dal. Grind smooth to dosa batter consistency.
  4. Ferment overnight or 12 hours. The next morning, mix the batter well.
  5. Make thin or thick dosa as you wish. 
  6. Serve with coconut chutney or tomato chutney as side dish. Enjoy !
METHOD - STEP BY STEP PICTURES

  • Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours.
    mint coriander leaves dosa
  • Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water.
    mint coriander leaves dosa
  • To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick.
    mint coriander leaves dosa
  • Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa. 
    mint coriander leaves dosa
  • After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate.
    mint coriander leaves dosa
  • Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !

Note

  • Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion.
  • Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too.
  • You can make this dosa for dinner if you grind the batter in the morning.
  • You can also add a pinch of turmeric powder to get nice green color dosa.
  • Addition of chana dal and toor dal gives a nice golden hint to the dosa.
  • You can use either mint leaves or coriander leaves alone.
  • If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.
Easy, yummy, greeny dosa is ready to enjoy !
mint coriander leaves dosa recipe


Continue Reading...


July 9, 2018

Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath recipe

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath. In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.


how to make Chow chow bath

Chow chow bath recipe


Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

KESARI BATH RECIPE
  • ( 1 cup = 250ml )
  • Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
  • Sugar – 1 cup
  • Water – 2 cups (1:4 rava & water ratio)
  • Cooking oil – 2 tbsp ( Use refined oil)
  • Melted Ghee – 1/2 cup
  • Cardamom powder or pineapple essence – 1/2 tsp
  • Cloves – 2 nos
  • Cashews and dry grapes - Few
  • Yellow food color - A pinch
  • Salt - A pinch
  • Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
UPPITTU / KHARABATH RECIPE
  • 1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
  • Grated coconut - 2 tbsp (optional)

HOW TO MAKE KESARI BATH

    1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
    2. Add fine rava and roast for 5 minutes.
    3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
    4. Cover cook for 5 minutes. Add sugar and mix without lumps.
    5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
    6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

HOW TO MAKE UPPITTU

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

  • For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
  • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy. 
  • Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like. 
  • Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
  • If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
  • For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use Bansi rava (Yellow colored sooji).
  • In some hotels, they add roasted peanuts instead of cashews.
Karnataka chow chow bath  

Continue Reading...


July 3, 2018

Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu Recipe

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants.  For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too. Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka uppittu recipe

Karnataka syle Rava Uppittu Recipe


Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 


Cuisine: Karnataka
Category: Breakfast Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
Grated coconut - 2 tbsp (optional)

RAVA UPPITTU RECIPE

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES


  • Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate.

  • Rava uppittu recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy.

  • Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely.

  • Rava uppittu recipe
  • Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding.

  • Rava uppittu recipe
  • After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well.

  • Uppittu recipe
  • Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use bansi rava (Yellow colored sooji). 
  • In some hotels, they add roasted peanuts instead of cashews. 


Continue Reading...