Chow Chow Bath

Instructions

1. 1

   Roast Rava & Prep Saffron (10 mins)

   • In a wide, heavy-bottomed pan, dry roast 1.75 cups of coarse rava on low to medium heat for 8-10 minutes. Stir continuously until it becomes fragrant and turns a very light golden color. Do not let it brown.
   • Transfer the roasted rava to a plate to cool completely. Once cooled, divide it into two portions: 1 cup for Khara Bath and 0.75 cup for Kesari Bath.
   • In a small bowl, soak the saffron strands in 1 tbsp of warm milk. Set aside.
2. 2

   Prepare Kesari Bath (Sweet) (12 mins)

   • In a pan, heat 0.5 cup of ghee over medium heat. Add the cashews and fry until golden, then add raisins and fry until they puff up. Remove the fried nuts and raisins and set them aside.
   • In the same ghee, add the 0.75 cup portion of roasted rava. Sauté for 1-2 minutes until it's well-coated and aromatic.
   • Reduce heat to low. Carefully and slowly pour 1.5 cups of hot water while stirring continuously to prevent lumps. The mixture will splutter.
   • Cook, stirring, until the rava absorbs all the water and is cooked through.
   • Add 0.75 cup of sugar, the saffron-milk mixture, and optional food color. Mix well. The mixture will loosen as the sugar melts.
   • Continue cooking on low-medium heat for 4-5 minutes, stirring often, until the mixture thickens and starts to pull away from the sides of the pan.
   • Turn off the heat. Stir in the cardamom powder and the fried cashews and raisins. Cover and let it rest for 5 minutes.
3. 3

   Prepare Khara Bath (Savory) (15 mins)

   • In a separate, clean pan, heat 3 tbsp of oil over medium heat. Add mustard seeds and allow them to splutter.
   • Add urad dal and chana dal, and sauté until they turn light golden brown.
   • Add the curry leaves and asafoetida, and sauté for a few seconds.
   • Add the chopped onion, grated ginger, and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Add the mixed vegetables and cook for 3-4 minutes until they are slightly tender. Then add the chopped tomato and cook until it turns soft.
   • Stir in the turmeric powder and Vangi Bath powder. Sauté for one minute until the spices are fragrant.
   • Pour in 2.5 cups of hot water and 1 tsp of salt. Bring the mixture to a rolling boil.
   • Reduce the heat to low. Slowly pour in the 1 cup portion of roasted rava while stirring constantly with your other hand to prevent lumps.
   • Mix well to combine, then cover the pan and cook on the lowest heat for 5-7 minutes, until the rava is fully cooked and all water is absorbed.
   • Turn off the heat. Let it rest, covered, for 5 minutes. Finally, add the lemon juice and chopped coriander leaves, and gently fluff with a fork.
4. 4

   Assemble and Serve (3 mins)

   • On a serving plate, place a scoop of hot Khara Bath on one side.
   • Place a scoop of warm Kesari Bath on the other side, creating the classic 'Chow Chow Bath' presentation.
   • Garnish the Khara Bath with extra coriander leaves if desired. Serve immediately, often accompanied by coconut chutney.