Khara Bhath

Khara Bath is nothing but Upittu with a gorgeous name. I got tempted to make it the way Pratibha made after she flaunted her awesome clicks. Basically anything with too much oil or ghee gets a 'no' ticket at home. But, I was heads over heels to make this... 

                                                            (Aditya @17 months)

Here is the outcome ..

It was delicious. Akash and Nita (our helper), who dislike upittu, took two servings!


Vegetables cut into very small pieces : Carrot, french beans, brinjal, onions
I added a half a handful of peas too.
Green Chillies, cut length wise:  6 (depending on the spice levels of chillies)
Ginger-Garlic Paste: 1 tsp
Garam Masala Powder: 1tsp

Semolina/Rava : 1 cup (250ml) (roast rava till fragrant, before you use it for upma)
Ghee : 4 tbsp (You can add more if u wish, this is the highlight of the dish which makes it a winner)

lemon juice : 1tbsp; coriander leaves chopped: 2tbsp and grated coconut : 2tbsp

Seasoning Ingredients : Mustard, Cashewnuts (handfull), chanadal (1tsp), uriddal(1tsp),curry leaves (few)

1. Heat ghee in a pan. Add cashew nut,chanadal, uriddal and fry till golden. Add curryleaves, greenchillies and fry for 30 sec.
2. Add onions, fry for 30 secs, and ginger garlic paster.
3.Add vegetables and fry till they are soft. Add little salt to aid quick cooking
4.Add 2.5 cups of water (use same cup to measure rava and water) and bring it to boil. Add salt. Mix well and lower the flame. Taste water and check salt levels. If required, add and adjust the taste. Add garam masala powder. Switch off the stove. Slowly add rava with constant stirring. After all rava has been added, switch on the stove again. Cover and cook for next 3-4 mins. Switch off the stove.
5. After 10 mins, add lemon juice and mix well. Sprinkle few coriander leaves and coconut when you serve.

Aloo Tikki Chat

Ingr edients:

For Aloo Tikki:

Potatoes : 3
Cornflour: 2 tbsp

Cook potatoes, deskin and grate them. Add salt and two tablespoon of cornflour and knead. Divide them into equal portions and make ball from each portion. Flatten the ball to get a disch shaped 1" thick. Shallow fry them on a pan. Tikkis are ready for chat.

For Pudina/Dhania (Mint/Coriander) /Green Chutney :

Roughly chopped fresh coriander leaves : 1 cup
Roughly chopped fresh mint: 1/2 cup
Green chillies: 2-3, stemmed and chopped
Black Salt-1/2 tsp
Sugar: 1/2 tsp
Freshly squeezed lemon juice: 1tsp

1. Take coriander leaves and mint in a blender and add 1/4 cup ( 50ml) of water and blend to a smooth paste
2. Add the black salt and sugar and blend again.
3. Transfer to a bowl and stir lemon juice.

For Dates and Tamarind chutney

Deseeded Dates : 15-20
Tamarind Pulp: 350 ml (soak tamarind in water and squeeze the juice)
Jaggery : 200gms (grated or powdered)

Roast and Powder: 2tsp cumin seeds and 1/4 tsp fennel seeds

Red Chilli Powder :  2 tsp
Ginger Powder: 1tsp
Black Salt: 1tsp
Table Salt: 1tsp

1. Tear/Roughly chop dates. In a non stick pan, combine dates, tamarind pulp and jaggery. Bring to boil. Add all powders and boil over medium heat, continue to cook for 6 mins.
2. Let it cool to room temperature. Preserve in a jar.

Additional Ingredients:
Cooked Green Peas : 1 cup
Finely chopped onions: 1/2 cup
Finely chopped tomatoes: 1/2 cup
Finely chopped coriander: 1/4 cup
Aloo Bhujia/Sev: 1 cup
Chat Masala: 1tsp

To Assemble:
Place Aloo Tikki in a plate. Spread a tsp of green chutney and tamarind chuteny. Top it with few peas,  Add onions, tomato and coriander. Drizzle little chat masala and Sev. Serve.