Chow Chow Bhath
Kesari Baath (Sheera / Rawa Kesari / Sooji Halwa)
- 1 cup fine semolina/rawa (Bombay sooji)
- 1/2 cup ghee *see note#1
- 1-1/2 cups sugar *see note#2
- 3 cups water or milk (or use half of each)
- 25 grams cashew nuts
- 25 grams raisins
- 1/3 cup fresh pineapple pieces (optional)
- 2-3 drops of yellow food colouring or a few strands of saffron dissolved in 2 tbsp milk * see note#3
Heat ghee in a large kadai and on a medium low flame lightly fry the cashew nuts till light golden, add the raisins till they just plump up. Remove immediately (before they burn) and set aside.
2. To the same pan add the semolina and roast on a medium low heat for about 4-5 minutes. While the semolina is roasting bring the water (and/or) milk to a boil and add it to the semolina. Add the saffron milk or food colouring dissolved in milk. Be careful as the hot bubbling mixture will splutter – so keep your face at a safe distance.
3. Add the sugar and mix well. Continue stirring until the mixture comes together like a ball (ghee begins to leave from it). Add the roasted raisins and cashew nuts and pineapple pieces if using. Cover the pan and cook on a low flame for about 2 minutes. Turn off the flame and keep the pan covered till ready to serve.
4. Serve hot!
1. You may increase the ghee to upto 1 cup for a really greasy, heavy duty yet delicious sheera.
2. You can reduce the ghee to 1-1/2 cups of sugar in case you won’t be preparing the upma to go along with it
3. Use saffron instead of food colouring for a lighter hue of yellow – it is far more healthy than using artificial colouring especially if you are serving the dish to kids.
Khara Baath (Upma/Uppittu/Sajjige)
- 1 cup thick semolina (coarse rawa / lapsi of medium thickness)
- 3 cups water (use less water if you are using fine semolina/Bombay sooji * see note#1
- 2-3 tablespoons oil
- 1-2 small green chillies slit (adjust to taste)
- 1 inch ginger finely chopped
- 1 sprig curry leaves (kadipatta)
- 1/4 teaspoon mustard
- 1 large onion chopped
- 2 tablespoons grated coconut (optional)
- 2 tablespoons grated carrots (optional)
- 1 tablespoon frozen green peas (optional) * see note#2
- 2-3 drops of lime juice
- Salt to taste
1. Heat oil in a large kadhai/ heavy bottomed pan and add the mustard. Once they splutter add the green chillies, onions and curry leaves and fry till the onions turn pale (pinkish). While the onions are frying boil the water in another pan.
2. Add the semolina to the fried onions and fry for a couple of minutes. Add the boiling water and salt to taste (approx 3/4th level teaspoon) and mix. Be careful as the hot bubbling mixture will splutter – so keep your face at a safe distance.
3. Cover the pan and let it cook on a low flame for about 2 minutes. Add the coconut, carrots & peas (if using) and cover till cooked. Sprinkle the lime juice and stir once just before turning off the flame.
4. Serve hot.
1. The usual semolina to water ratio is 1:2 (1 cup semolina needs 2 cups of water) – however, to make it really smooth and mushy you need to add an extra cup as we are using a thicker variety of semolina here.
2. If you are using fresh peas, make sure you blanch them in advance before adding it to the rawa in order to cook fast. I use store bought frozen peas which are pre-cooked.