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

November 13, 2018

Karnataka Red Coconut Chutney Recipe For Idli, Dosa

Red coconut chutney  

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


Karnataka Red Coconut Chutney Recipe


Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa



Cuisine: Karnataka
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup - 250ml
  • Grated coconut - 1 cup
  • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
  • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
  • Tamarind - Small berry size (pinch into small pieces)
  • Ginger - 1/2 inch piece
  • Asafetida/ hing - a pinch
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE RED COCONUT CHUTNEY
  1. Wash and soak byadgi red chilli in little water for 5 minutes.
  2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
  3. Add required salt, water and grind to a smooth paste.
  4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
  5. Add to chutney and mix well. Serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
  • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

  • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

  • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

    Enjoy !

Note

  • For variations, skip roasted gram dal and use coconut alone.
  • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
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September 24, 2018

Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

Bangalore hotel style chutney

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe


Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a handful
  • Turmeric powder – a pinch (to make bright green chutney, optional)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


Note

  • For variations you can use equal quantity of coconut and gram dal. 
  • Do not skip garlic. In most of the hotels garlic is used.
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney


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September 17, 2018

Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

puran poli with wheat flour

Puran poli with wheat flour  / wheat flour obbattu – Recipe with step by step pictures. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft. To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

wheat flour obbattu recipe

Wheat Flour Puran Poli - Obbattu with wheat flour


Wheat Flour Puran Poli - Obbattu with wheat flour

Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran



Cuisine: Indian
Category: Sweet
Serves: 5
Prep time: 30 Minutes
Cook time: 5 Minutes
Total time: 35 Minutes



INGREDIENTS

1 cup - 250ml
For puran poli outer covering
  • Wheat flour / Atta - 1 cup
  • Water - as needed
  • Salt - 1/4 tsp
  • Curd - 1 tbsp
  • Ghee or gingely oil - 1 tbsp
  • Cooking oil - to drizzle puran poli while cooking
For stuffing
  • Chana dal - 1/2 cup
  • Powdered jaggery - 3/4 cup
  • Water - 1/4 cup ( to melt jaggery)
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup

HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

  1. Wash and pressure cook chana dal in required water till soft.
  2. Remove and drain the excess water. Mash or grind it coarsely.
  3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
  4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
  5. Knead smooth dough with ingredients given above.
  6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
  7. Roll it and keep the puran balls. Seal and roll it thin or thick.
  8. Heat dosa pan with oil. Cook the puran poli both the sides.
  9. Remove and serve hot adding ghee on top. 

WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

  • Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
  •  
  • To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
  • In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.

  • Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.

  • Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.

  • Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.

  • Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm !
  • Store the leftover stuffing and dough in refrigerator.

Note

  • To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
  • Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
  • If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
  • If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
  • Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
  • Stack the cooked poli one above the other to keep it soft.
  • Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

Try this yummy puran poli recipe with wheat flour and enjoy !
wheat flour puran poli


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July 26, 2018

Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

carrot palya recipe karnataka style

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method. In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

carrot palya recipe

Karnataka style carrot palya recipe


Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.


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


INGREDIENTS
1 cup - 250ml
  • Carrot - 4 nos (Grated)
  • Big onion - 1
  • Green chilli - 2
  • Curry leaves - Few
  • Grated coconut - 1/4 to 1/2 cup   (add as you like)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Sugar -  a pinch
  • Water - only if needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Hing /asafetida - a pinch



  • Coriander leaves – To garnish
  • HOW TO MAKE CARROT PALYA
    1. Wash and peel skin of carrot. Grate it and set aside.
    2. Heat oil in a kadai. Temper all the ingredients.
    3. Saute onion, green chilli and curry leaves.
    4. Add grated carrot, salt, sugar, turmeric powder.
    5. Stir fry in medium flame till carrot becomes soft and cooked.
    6. Cover and cook in low flame if needed.
    7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !
    CARROT PALYA RECIPE - STEP BY STEP PICTURES
    • Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside.
      carrot palya recipe
    • Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing.
      carrot palya recipe
    • Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves.
      carrot palya recipe
    • Serve with rice or chapathi. Enjoy !

    Note

    • Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot.
    • You can skip coconut but it gives a nice flavor and yield to this palya.
    • Garnishing with coriander leaves also adds a nice flavor.
    • If you like, you can sprinkle few drops of lemon juice for tangy taste.
    Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !
    grated carrot stir fry

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    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  

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    July 6, 2018

    Chiroti Rava Kesari Bath Recipe – Chiroti Rava Recipes

    Kesari bath with chiroti rava
    Kesari bath is one of the most popular sweets and breakfast recipe in Karnataka. It can be prepared using chiroti rava / fine rava or coarse upma rava/ Bombay rava. I have already shared a rava kesari bath recipe using Bombay rava (Sooji, Semolina, Upma rava). Today I have shared Karnataka hotel style chiroti rava kesari bath recipe learning from my School moms friend Tara. Recently I tasted Chow chow bath from a popular restaurant here in Bangalore. They served Pineapple kesari bath and uppittu recipes along with coconut chutney. In that, I found Kesari bath with Pine apple is prepared using chiroti rava and rava uppittu with upma rava. So I too prepared the same at home and made chow chow bhath for our weekend breakfast. It came out really well equal to hotel taste. I am planning to make a post about chow chow bath this weekend. Before that, I wanted to share kesari bhath and uppittu recipes. Recently I posted rava uppittu recipe. Today lets see how to make Karnataka style chiroti rava kesari bath with step by step pictures and video !



    Soon I will try to share banana kesari bath recipe that is prepared as prasadam for Sathya Narayana Pooja and Varamahalakshmi festival. Now don’t forget to check my fool proof recipe of Rava kesari for beginners and my collection of 12 Kesari varieties !

    Kesari bath recipe

    Chiroti Rava Kesari Bath Recipe - Karnataka Rava Kesari


    Chiroti Rava Kesari Bath Recipe - Karnataka style

    Karnataka style rava kesari using chiroti rava / fine rava


    Cuisine: Karnataka
    Category: Sweet
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes


    INGREDIENTS

    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.

    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 !

    KESARI BATH - STEP BY STEP PICTURES

    • In a bowl, boil 2 cups of water adding 2 pinches of yellow food color. Let the water roll boil in medium flame. If you are using pineapple pieces or pineapple crush, you should add in this water. But soak the pineapple pieces in 1 tbsp sugar for 10 minutes before adding to water. 
    •  At the same time, take a good non-stick kadai. Add 1tbsp ghee. Roast the cashews, dry grapes and cloves. Add rava to it and roast in medium flame. Keep mixing the rava to avoid getting burnt. (Some people remove the roasted cashews +dry grapes in a plate and add at the end. But I add rava directly just like hotel ones.) Lower the flame completely or switch it off.
      Chiroti rava kesari bath
    • Add the hot water carefully to the roasted rava. It splashes. So please be careful. Mix quickly without forming lumps. 
      Chiroti rava kesari bath
    • Switch on the stove and increase the flame to medium. Keep mixing till all the water is absorbed by the rava. It becomes thick. Cover the kadai with a lid. Cook for 5 minutes in low flame.
      Chiroti rava kesari bath
    • After the rava is cooked well and soft, add sugar to it. Mix well. Sugar melts and kesari becomes watery. Mix in low to medium flame till thick.
      Chiroti rava kesari bath
    • Mix 1/2 cup melted ghee + 2 tbsp cooking oil (use flavorless oil like refined oil) in a bowl. Add 1tbsp of ghee to the kesari mixture. Mix till ghee is absorbed by the kesari. Again add 1tbsp and stir till its absorbed. Repeat the same till all the ghee is used.  Stir in low to medium flame. Do not cook in high flame as the kesari may turn chewy and hard.
    • By this time, kesari becomes non-sticky like halwa. It leaves the sides and bottom of kadai completely, add the remaining ghee if any.  Keep cooking in low to medium flame. Kesari starts to release ghee in the corners slightly. Touch the kesari and check if its non-sticky. Remove in a bowl. It falls easily without any traces in the kadai. 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. Scoop with a ghee greased ladle and serve hot in a bowl or plate. Enjoy ! 
    • PS : You can reheat it anytime before serving.For this, take a kadai and heat the required amount of kesari in medium flame. Do not add water or ghee. Just keep mixing. It will become hot and starts to release the ghee. Remove and serve hot. You can also reheat in microwave by keeping in high power for one to 2 minutes. Mix it once in the middle. Chiroti rava kesari bath

    Note

    • Add 3/4 cup of sugar for mild sweet taste.
    • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. If needed, you should add 1 to 2 tbsp more than the mentioned quantity.  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 strong smell. Use odorless 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, fool proof method.

    Easy, yummy Karnataka style Chiroti rava kesari is ready to serve. Tastes delicious !!
    Karnataka hotel style kesari bath

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    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. 


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