Saturday, April 5, 2008
One sweet, coy and rich. The other, firey and spicy. Two totally opposite versions.. very different avatars.. Introducing the extremely versatile 'Semolina'! in a double role, a super-hit act since ages... a perfect example where opposites attract.. "The Chow-Chow Bhaath" (Drumrolls... music.... applause!) Need I say anything more? Ladies and Gentlemen, sit back and enjoy the chow (oops! I mean, show)!!! :-)
Ingredients for Khara Bhaath:
1 cup Coarse semolina(Uppittu rave/ Upma sooji)
2 1/2 cups of Water
1/2 cup Cabbage finely chopped
1/4 cup Cauliflower florets
1/4 cup Carrots cut into small cubes
1/4 cup Capsicum cut into small cubes
1/4 cup Tomato finely chopped
1/4 cup Peas
2 teaspoons Vangibhath masale powder
2 green chillies, slit lengthwise
1 sprig of curry leaves, separated
1 teaspoon Mustard Seeds
1 teaspoon Chana dal
1/2 teaspoon Turmeric Powder
A pinch of Hing
1/4 cup grated coconut
10-12 Cashews, roasted in ghee
1 tablespoon Lime/Lemon juice
5-6 sprigs of Coriander chopped
2-3 tablespoons Ghee
Salt, to taste
Method for Khara Bhaath:
1. Roast rave/sooji in a pan with 1 teaspoon of ghee, until a nutty aroma emanates and it turns light brown in color. Remove from heat and let it cool.
2. In a deep pan, heat 2 tablespoons of oil. Add the seasonings(mustard seeds, chana dal, hing) and fry until just browned(1 minute).
3. Add the green chillies and curry leaves and fry for another minute or so.
4. Add the vegetables one after the other and cook until done. (You can even cook the vegetables separately in the microwave and add here)
5. Add the water and let it come to a boil. Add salt and turmeric powder.
6. Slowly add in the roasted rave/sooji while stirring continuously.
7. When all the water has been absorbed, add the lime juice, grated coconut, coriander leaves, cashews, 2-3 tablespoons of ghee and Vangibhath powder and mix well.
Ingredients for Kesari Bhaath:
1 cup chiroti rave/fine sooji
1 cup sugar
1 cup ghee
3 cups water
5-6 strands of Kesari/Saffron, soaked in 1/4 cup of warm milk
A pinch of saffron color
10-12 cashews, roasted in ghee
12-15 raisins, roasted in ghee
2 cloves and seeds of 4 cardamoms, powdered together
Method for Kesari Bhaath:
1. Roast rave/sooji in a pan with 1 teaspoon of ghee, until a nutty aroma emanates and it turns light brown in color. It burns easily, so take care. Remove from heat and let it cool.
2. Boil the water in a deep pan. Add the saffron color.
3. Slowly add the roasted rave/sooji to the boiling water, stirring continuously to avoid formation of lumps. It will start sputtering and popping out. So be careful and reduce the heat if needed.
4. When the water has all been absorbed, slowly add the sugar, stirring continuously, to avoid formation of lumps. As the sugar melts, the mixture will turn watery again and will start sputtering. So be careful.
5. Once the mixture hardens and starts looking shiny, add the ghee a little at a time and keep mixing it in. Use as much ghee as you want.(1 cup will be just right, you can add less if you feel guilty.
6. Turn off the heat and add cashews, raisins and cardamom-clove powder, and mix well.