Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer With Video

Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures and video !

Dhaba style palak paneer recipe

Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,

Cuisine: North Indian

Category: Paneer Recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Paneer / Cottage cheese – 1 cup (200 gms) Spinach / Palak leaves – 1 big bunch Green chilli – 1 to 2 nos Ripe Tomato – 1 no Big onion – 1 no Curd – 1/4 cup Red chilli powder- 1/2 tsp Dhania powder / coriander seeds powder – 1 tsp Nutmeg powder – 2 pinches Cumin powder – 1/4 tsp Garam masala powder - 1/2 tsp (optional) Sugar – 1 tsp Salt & water – as needed To Saute Cooking oil - 2 tbsp Bay leaf - 1 no Cumin seeds - 1/2 tsp Garlic cloves - 5 nos ( Finely chopped) Ginger - 1 tsp ( finely chopped) Fresh cream – 2 tbsp ( to garnish) Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DHABA STYLE PALAK PANEER

1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
3. Switch off the flame and let the mixture cool down.
4. Add curd and mix well. Switch on the flame and keep it low.
5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
7. Grind everything to smooth or coarse paste as you like.
8. Again saute this paste in a kadai. Boil for few minutes.
9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !

DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES

Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft. Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy. Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, garam masala powder (optional) , sugar, salt, nutmeg powder and mix well. Boil for few minutes. Add washed palak leaves and saute till its cooked completely. Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha. Enjoy !

Note

Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one. Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor. For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding. Sugar is used to retain the color of Palak leaves. So do not skip it. Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy. You can skip tomato and use curd alone.

Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !

Very good recipes Tags: Dhaba style palak paneer, Palak paneer in dhaba style, palak paneer recipe, dhaba style recipes, how to make palak paneer in dhaba style, palak paneer recipe.

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

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

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice – 2 cups Urad dal – 1/2 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 leaves - 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 in a mixie. 
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. 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. ( If you are using a grinder, you can grind rice and dal mixture. Grind the leaves and chilli separately in a mixie jar and add to the grinder along with rice. ) 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. 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.  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. 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 !

Very good recipes Tags: Mint dosa, mint coriander leaves dosa, pudina dosa, pudina coriander leaves dosa, pudina kothamalli dosa, kothamalli dosa, dosa varieties

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TE-A-ME ICE BREWS IN 5 FLAVORS - Product Review

 

Recently people from TE-A-ME Tea brand approached me to review their newly launched ice brews. TE-A-ME is a growing tea brand in India. TE-A-ME Teas (https://en.wikipedia.org/wiki/TE-A-ME_Teas) is a part of Madhu Jayanti International, launched in 2014. Madhu Jayanti International Ltd is a 75 years old food and beverage company based in Kolkata. TE-A-ME Teas comes in 20 flavors within 5 ranges like Signature Black tea, Natural Green tea, Wellness Tea, Fruit and Flower Herbal infusions and Aromatic spice teas.

Today July 15th 2018, TE-A-ME is launching a range of ice brews. It comes in 5 different flavors namely Lemon, Wild Berry, Peach, Mint green and Lychee. These ice brews are a delicious blend of fruits and herbs. They are healthy, all-natural without any artificial colors, no added sugar, gluten free and Non GMO. The concept of ice brews is to make our drinking water more interesting and flavorful. Its a no boil recipe. It can be brewed in few minutes just by using cold water. You can call this as flavored tea.

They sent me a COMBO pack of all the 5 flavors to try. Packaging was so good & neat. As we are a big fan of iced lemon tea, I started with it. As mentioned in the pack, it was so easy to make under few minutes. All we need is to just dip the tea bag in cold water for 5 minutes to infuse the flavor, taste and color. You can serve it adding ice cubes as you wish. If you like, you can make this tea in hot water as well.  No sugar or honey is required for this ice brews. It tastes naturally sweet and so refreshing. Sendhil and myself loved it very much.  Sendhil wanted to carry them to office and travel to have it during teatime. If you are bored with green tea, you can have this fruit flavored tea for a change. I have tried lemon & lychee flavors. Both are good. Iam yet to try the other flavors. I will update this post whenever I make it. If you love iced tea recipes, you must try these 5 flavors of TE-A-ME TEAS. You can check out all their products in THIS LINK. Combo of all the 5 flavors ( please refer the above picture) in one packet is also available to try before you buy a specific range. As a launch offer, 10% discount is available for all theese ice brew ranges. Check it out and buy your favorite friends !

HOW TO MAKE LEMON ICE BREWS

STEP 1 : Take a glass (250ml) of water.

STEP 2: Take a pack of your favorite ice brews and cut open the pack.

STEP 3: Dip the tea bag in water and stir well with a spoon. Rest for 5 minutes. Add ice cubes, garnish with mint leaves if you like. Consume immediately or serve later by refrigerating it.

WHERE TO BUY

You can buy TE-A-ME tea products in their website, Amazon and Big basket. 

Enjoy your tea time with this delicious, healthy, fruit flavored ice brews ! You will love it. 

  

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Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar. 

 I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

Check out 30+ Idli sambar varieties !

Check out my instant pottukadalai sambar for idli, dosa. 

Instant sambar without dal

Instant pottukadalai sambar for idli, dosa without dal and vegetables.

Cuisine: Tamil nadu

Category: Sambar Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Hing / Asafetida - a pinch Red chilli - 1 no ( pinched into two) Curry leaves - Few Big onion - 2 nos Ripe tomato - 2 nos Green chilli - 1 no ( slit into two) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Salt & Water - as needed To grind Fried gram dal / Pottukadalai - 1 tbsp Fennel seeds / Soambu - 1 tsp Water - 1/2 cup Coriander leaves - To garnish

HOW TO MAKE INSTANT SAMBAR WITHOUT DAL

1. Grind pottukadalai + fennel seeds to a fine powder.
2. Add water and mix without lumps. Set aside.
3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.

INSTANT SAMBAR WITHOUT DAL - STEP BY STEP PICTURES

Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy. Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar. Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.

Note

Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly. Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity. If you like, you can add potato and carrot. Tamarind is not required. Ripe tomato would do. For variations, you can use sambar powder instead of red chilli powder. Garnish with coriander leaves for nice flavor. Do not avoid it.

Try this easy, yummy, instant sambar for idli,dosa and enjoy !

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

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 Bangalore, 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.

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

Chitra Ganapathy

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

chiroti rava kesari bath

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.

 

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Chiroti Rava Kesari Bath Recipe – Chiroti Rava Recipes

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 !

Chiroti Rava Kesari Bath Recipe - Karnataka Rava Kesari

Karnataka style rava kesari using chiroti rava / fine rava

Cuisine: Karnataka

Category: Sweet

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

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. Add the hot water carefully to the roasted rava. It splashes. So please be careful. Mix quickly without forming lumps.  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. 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. 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.

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 !!

Technorati Tags: chiroti rava kesari bath,Kesari bath with chiroti rava,chiroti rava recipes,kesari bath recipe,rava kesari recipe,kesari bath recipe in kannada,kesari bath,kesari bhath

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Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

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. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video. 

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

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: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

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. 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. 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. 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. 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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