Chow Chow Bhath - The Popular Breakfast Combo Dish

Chow Chow Bhath is the popular breakfast dish served in almost all hotels of Bengaluru. This breakfast consists of three dishes which is savory Rava Bhath, sweet Rava Kesari and Coconut chutney.

This breakfast combo idea can be prepared for breakfast or for brunch. The combination of three dishes is too good. The savory, sweet and spicy compliments each other equally. Every home has its own recipe to create these basic dishes (Rava Bhath, Rava Kesari and Coconut Chutney). Even I got my own recipe to create these dishes but was never satisfied with its taste. With few variations in the recipe, finally I was able to get the taste in the dish that I was looking for. If u really looking for that restaurant style taste into dishes, do try out my recipes. You will be amazed  with the results. Coconut chutney is already posted in the blog. Do checkout the recipe of chutney here

Rava Bhath

INGREDIENTS

• Semolina or Rava (use fine variety) – 1 cup
• Cumin seeds –  1tsp
• Mustard seeds – 1 tsp
• Bengal gram (Chana dal) – 2tsp
• Black gram (Urad dal) – 2tsp
• Onion – 1 small (chopped)
• Green chilies – 2 nos (chopped)
• Ginger – ½ inch piece (crushed)
• Curry leaves – 6 nos (fresh or dried)
• Cashewnuts – 10 pieces (do not skip this, cashewnuts bring out taste while cooking with semolina)
• Ghee – 2tbsp
• Water – 3 cups
• Milk – 1 cup
• Salt – ¾ to 1tsp

 

METHOD

• Dry Roast semolina or rava on the low flame until you get nice aroma from it.  Also add cumin seeds while roasting semolina. This will make Rava Bhath tastier. Keep it aside for later use.
• Heat ghee into a frying pan, add mustard seeds, bengal gram and black gram. Fry them for around 30 seconds.
• Then add chopped green chilies, crushed ginger, curry leaves and cashew nuts. Fry for another 30 seconds.
• Then add 3 cups of water and 1 cup of milk.  Mix everything well and let the mixture come to boil.
• Once the mixture starts to boil, lower the flame.
• Add salt in the roasted semolina before adding to the mixture. If salt is added directly into the mixture, milk might get curdle.
• Now slowly add roasted semolina into the mixture and stir continuously until the mixture thickens.
• Turn off the flame and cover the pan with the lid. Let the mixture rest for another 5 minutes.
• Here we go Rava Bhath is ready to serve. Rava Bhath tastes best when served with white chutney.

 Rava Kesari 

INGREDIENTS

• Semolina or Rava (use fine variety) - 1 cup
• Ghee – 4 tbsp
• Raisins – 1 tbsp
• Cashewnuts – 2 tbsp
• Cloves – 2 nos
• Cardamom – 2 nos
• Hot Water – 4 cups
• Sugar – ¾ cup
• Orange color – a pinch
• Cardamom powder – ½ tsp (optional)
  

 

METHOD

• Heat ghee into a frying pan and add semolina (rava). Fry semolina on low flame until its color slightly changes it to creamish in color.
• Also add raisins and cashewnuts along with semolina while roasting. Otherwise raisins and cashewnuts can be fried separately.
• Add hot water in the roasted semolina and stir it continuously to avoid forming any lumps.
• Then add sugar and cardamom powder. Mix well until sugar melts into the mixture.
• After adding sugar, semolina mixture might look little thin.
• Cook the mixture for another 5 minutes or until the mixture slightly thickens. Turn off the flame.
• Rava Kesari is ready to serve.
  

 

Mango Milkshake

When mango season is on, we look out for many ways in which mangoes can be tried in recipes. Looking at those beautiful color of mangoes, the first recipe that comes to my mind is Mango Milkshake. The Mango Milkshake is one such recipe that almost everyone like to have in summer. It is a super easy recipe. Just blend it and delightful treat is ready in no time. So let's see how to quickly make this yummy milkshake ready.

You can also check my other mango recipes here Aam Ras, Mango And Chocolate Ganache Cake, Alphonso Mango Icecream, Aamkhand, Mango Cheesecake 

INGREDIENTS

• Alphonso Mangoes – 2 nos (fully riped)
• Powdered sugar – 3 to 4 tbsp (adjust as per your taste)
• Chilled Milk – 1cup
• Ice cubes – 5 to 6 nos

METHOD

• Peel the skin of the mangoes and cut them into small cubes.
• In a blender, add in mango cubes, powdered sugar, milk and ice cubes.
• Blend everything well till it is smooth and frothy.
• Here we go Mango Milkshake is ready to serve.

 

 

Curdle Milk Pudding - Quick and Easy Dessert with Curdle Milk

This has been happening in many households that milk gets spoiled with one or the other reason. And then what we do? We just discard it immediately.

 

Now, I have a solution for it and you will never think of discarding curdle milk again. This recipe is easy to make with all available ingredients in your kitchen. After tasting this pudding , it can happen that you want to make it more.... Yes, its superb tasting. Do try this simple recipe and I am sure you all will love it.

INGREDIENTS

Ingredients mentioned here is for 1//2 litre of curdled milk.

• Curdled milk - 1/2 litre
• Sugar - 2 to 3 tbsp
• Turmeric powder - a pinch (for colour)
• Cardamom powder - 1/4 tsp
• Raisins - optional
  

METHOD

• Once the milk curdles, stain the milk solids from the whey. Do not strain it completely, it ok if there is little whey left with the milk solids.
• Add in sugar, turmeric powder and cardamom powder to the strained milk solids.

• Place it on the medium flame and stir well till the mixture becomes thick.
• Turn off the flame. As the pudding cool down it will become more thick.
• So turn off the flame when the mixture is almost of semi thick consistency.
• Yummy pudding is ready
  

 

Assorted Colourful Kulfi - The Favourite Ritual of Everyone after Meals

When summers are on with the temperature shooting high, kulfi brings the perfect happiness to mind, soul and of course our belly, so called tummy…Ha Ha Haaaa…..Isn’t it?  Kulfis are such dessert which is enjoyed by everyone right from kids to adults. Be it any occasion –wedding, birthday or family gathering, meals are always finished with super delicious kulfi and it is favorite ritual of everyone.

There are no such limitations in flavours.With one base of kulfi, you can prepare different varieties of kulfi. The base of the kulfi is prepared by reducing the full fat milk and then sweetened with sugar.  Some like to add solid milk or khoya for the grainy texture and some prepare with condensed milk. Here you can be the boss to select your version of kulfi base and flavor it with your choice.

I have chosen few flavors like- plain kulfi, rose kulfi, chocolate kulfi, pista kulfi and my daughter’s favorite color kulfi which is orange kulfi.

So let’s see how to make different flavors of kulfi.

INGREDIENTS

For Kulfi Base – It yields 6 to 7 cups of kulfi base after thickening

• Full Fat Milk – 3 liters
• Sugar – 1&1/2 cup

 For Plain kulfi

• Kulfi base – 1 cup
• Cardamom powder – 1 tsp

 For Rose Kulfi

• Kulfi base – 1 cup
• Rose syrup – 2 tsp

 For Chocolate Kulfi

• Kulfi base – 1 cup
• Chocolate syrup – 2tbsp

 For Pista Kulfi

• Kulfi base – 1 cup
• Cardamom powder – 1 tsp
• Finely Chopped pistachios- 1tsp
• Green food color – ¼ tsp

 For Orange Kulfi

• Kulfi base – 1 cup
• Orange crush – 1 tbsp
• Orange food color – 1/4 tsp

METHOD

• Pour milk into a heavy bottom pan and place it on medium flame.
• Bring the milk to boil and stir continuously until milk reduces to half of its original quantity.
• Then add sugar and cook for another 10 minutes.
• Turn off the flame and let the kulfi base cool down completely.

 To make Plain Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add cardamom powder and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Plain kulfi is ready to serve.

To Make Rose Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add rose syrup and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Rose kulfi is ready to serve.

 To Make Chocolate Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add chocolate syrup and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Chocolate kulfi is ready to serve.          

 To Make Pista Kulfi

• Pour in one cup of Kulfi base into a bowl. To that add cardamom powder, finely chopped pistachios and green food color. Mix everything well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi , dip the mould in the warm water for 10 seconds and pull out the kulfi  from its mould.
• Pista kulfi is ready to serve.

 To Make Orange Kulfi

• Pour in one cup of Kulfi base  into a bowl.
• To that add orange crush and orange food color. Mix everything well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Orange kulfi is ready to serve.

 

 

Dodha Barfi

 Dodha burfi  is a traditional sweet which is very popular in Indian state of Punjab. This sweet is mainly prepared on festivals in Punjab. It is basically Indian milk fudge prepared with milk, sugar and lots of nuts.   The combination of these ingredients makes the sweet rich and delicious in its own. So lets know how to cook this flavorful sweet enjoy it together.

INGREDIENTS

• Full fat milk  - 5 cup
• Heavy cream – 2 cups
• Dahlia or cracked wheat – 4 tbsp
• Ghee – 2 tbsp
• Sugar – 2 cups
• Unsweetened cocoa powder – 2&1/2 tbsp
• Almonds – ½ cup, chopped
• Cashew nuts – 1 cup, chopped
• Coarsely powdered pistachios – 3 tbsp to garnish
• Extra slivered  almonds to garnish

PREPARATION

Heat ghee in a  pan and roast cracked wheat until it turns light brown in colour.

Combine milk and heavy  cream in a heavy bottom pot and bring it to boil.

The mixture needs to be thicken . Stir the mixture frequently and also clean the sides of the pot to avoid the burning.

Add roasted cracked wheat and sugar together. Stir well and cook  till the cracked wheat is fully cooked in the milk mixture.

 Then add cocoa powder, chopped cashews and chopped almonds. Stir continuously till the mixture turns into the thick dough kind consistency. At this stage the mixture will start leaving the sides of the pan.

Meanwhile grease the tray with ghee. Transfer the mixture into the tray and spread out evenly into the tray.

Allow the mixture to become warm and then cut it into square shape. Sprinkle coarsely grounded pistachios and decorate the burfi with silvered almonds.

Let the dodha burfi cool completely  and then it is ready to serve.