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.
  

 

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.

 

 

Shahi Tukda - Royal dessert flavoured with Seasonal Mangoes.

Shahi Tukda is a popular classic royal dessert, which was originated during Mughal times. It is also known as shahi tukra which was enjoyed during Ramadan and was favorite in the Mughal kingdom. The word “Shahi” means royal and “Tukda” means a piece. Hence the word describes a royal piece of classic dessert was enjoyed by royal authorities of royal kingdom.

This royal dessert is prepared by deep frying white bread slices into the ghee, soaked into the flavored sugar syrup .These  delectable pieces are topped with delicious  rabdi (thickened milk) and nuts.

To bring in a twist to the dish, I flavored rabdi or thickened milk with freshly made mango puree. Though, traditionally plain rabdi is been used. Just to game the season, I came up this idea and it was a big hit.

This delicious dessert is a perfect dessert to be made on day of Eid .Hence sharing this post, so that you all can enjoy its royal taste and enjoy with your family.

INGREDIENTS

• White Bread – 10 slices (I recommend you to use white bread for better taste)
• Melted Ghee – 1&1/2 cups (more or less)

To Make Sugar Syrup

• Sugar -1 cup
• Water – 1 cup
• Cardamom powder – 1tsp
• Rose essence – ¼ tsp

To Make Mango Rabdi

• Full fat milk – 1 liter
• Mango puree – 1 cup
• Sugar – ½ cup + 1/4 cup
• Cardamom powder – 1tsp

To Garnish Shahi Tukda

• Dried Rose petals
• Crushed almonds and cashewnuts

 METHOD

• Cut the bread slices into halves diagonally.
• Heat ghee in a frying pan.
• Deep fry all the bread slices till golden brown in color.
• Darin any excess ghee from them by placing on kitchen paper towel lined plate. Keep it aside for later use.
• To Make Sugar syrup
• Combine sugar and water in a pot. Mix well and cook on the medium flame till syrup slightly thickened.
• Add in cardamom powder and rose water. Mix well and turn off the flame.

 To Make Mango Rabdi

• Bring milk to boil in a heavy bottom pot.
• When milk starts to boil, lower the flame. Stir milk continuously because the milk solids may stick at the bottom.
• When the quantity of the milk reduces to half the quantity, add 1/2 cup of sugar and cook for another minute.
• Also add cardamom powder and mix well.
• Turn off the flame and let the rabdi mixture cool down.
• Meanwhile , combine mango puree and 1/4 cup of sugar into a pot.
• Stir well and cook till mango puree becomes thick and slightly changes its colour.
• Let the mango puree cool down and then add it into the rabdi mixture.
• Cooking mango puree before adding into the rabdi enhances the flavor of mango into the rabdi.
  
• Mango flavored rabdi is ready.

To Assemble

• Arrange the fried bread slices into the wide tray.
• Pour the hot sugar syrup on the top of the fried bread slices.
• Let the fried bread slices absorb all the sweetness of the syrup.
• When you see the bread slices are little soggy. This is the right time to pour in rabdi.
• Then pour in mango rabdi over the bread slices. Spread the rabdi evenly on all the bread slices.
• Finally garnish it with dried rose petals and crushed nuts.
• Here we go Shahi Tukda or Shahi Tukra is ready to serve.
• Shahi tukda can be served warm or cold. Both ways it tastes best.

Naked Tres Leche Cake with crushed pistachios - The Perfect Celebration Cake

I feel , one of the easiest cake to bake and decorate in my version is Naked Tres leche cake. It is my family’s favorite too.  I have already posted the authentic style of Tres leche cake in my blog. 

In Spanish language, Tres means three "3" and Leche means milk. So, this says that it is a three milks cake -Condensed milk, evaporated milk and heavy cream or whole milk. This cake is the most popular cake in Mexico and Latin America. The cake we use here is basically the airy sponge cake which is soaked with the mixture of all three milks and then frosted with whipped cream. Since the cake is soaked into the milks, it is bit soggy but it is an incredible treat for people who are fond of milk.

As it was our wedding anniversary and my hubby’s birthday on the same date, I wanted to bake two cakes. So decided to prepare naked version of tres leche cake. I chose this version, just to balance our sweet tooth.  Finally decorated the cake with crushed  pistachios and cherries.  This tres leche cake was amazing and enjoyed by everyone.

INGREDIENTS

To Make Eggless Sponge Cake

• All-purpose flour – 1&1/4 cups
• Corn flour – 2 tbsp
• Baking soda – ½ tsp.
• Baking powder – 1 tsp
• Salt – a pinch
• Powdered sugar – ¾ cup
• Melted butter – 1/4 cup
• Curd – ½ cup
• Milk – ½ cup
• Vanilla essence – 1 tsp

To Make 3 milks mixture

• Full fat milk – ½ cup
• Condensed milk – ¼ cup
• Fresh cream or evaporated milk – ½ cup

 To Garnish

• Crushed pistachios – 1/4 cup to ½ cup
• Cherries – as required

 METHOD

• Sieve the all-purpose flour, baking powder, baking soda and salt.
• Combine yogurt, milk, powdered sugar and vanilla essence into one bowl. Whisk well till it forms creamy mixture.
  
• Then add melted butter and mix everything well.
  
• Now add flour mixture into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
  
• Preheat the oven to 375 F or 180 Celsius.
  
• Grease the 8 inch square tin .Pour the cake mixture into it and level up the mixture.
  
• Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
  
• Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the rimmed plate.
  
• When the cake cool down completely. Use a fork  to make the perforations throughout the cake.
  
• Mix the evaporated milk, condensed milk and 1/4 cup of heavy cream or whole milk in a small bowl. Pour this milk mixture on the cake slowly, making sure you cover the entire surface so the cake is uniformly soaked. Cover the cake and refrigerate.
  Then decorate the cake with crushed pistachios and cherries.