CHOW CHOW BATH
MADE FROM KOSH BROKEN OATS.
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chow-chow-bath

Ingredients

    For Kara Bath:
  • 1 tbsp of oil
  • ½ tsp of mustard seeds
  • 10 curry leaves
  • 5 cashew nuts
  • A big pinch of asafoetida
  • 1 finely chopped green chilli
  • 1 small sliced onion
  • ½ cup of mixed vegetables (Carrot, Beans and Green peas)
  • ½ cup of kosh broken oats
  • 1 cup of water
  • ½ tbsp of ghee
  • Salt to taste
  • Coriander leaves for garnishing
    For Kesari Bath:
  • 2 tbsps of ghee
  • 10 cashew nuts
  • 5 dry grapes
  • ½ cup of kosh broken oats
  • 1 and ½ cup of water
  • 1 big pinch of edible plant-based food colour
  • 1/3 cup of sugar
  • ¼ tsp of green cardamom powder

Method

    For Kara Bath:
  • Heat oil in a kadai and splutter mustard seeds.
  • Add asafoetida, green chilli, curry leaves and cashew nuts. Roast till the cashews turn golden brown and curry leaves becomes crisp.
  • Add onion and sauté it till it becomes translucent.
  • Add the vegetables. Mix well. Cover and cook it but don’t overcook such that the vegetables starts to change color.
  • Add the coarsely powdered kosh broken oats along with 1 cup of hot water.
  • Add salt to taste, cover it and cook for some more time.
  • Once all the water content is absorbed, turn off the flame and garnish with finely chopped coriander leaves.
    For Kesari Bath:
  • Heat ghee in a pan. Roast cashew nuts and dry fruits till it turn crisp golden brown color. Place it aside.
  • To the same pan, add coarsely powdered kosh broke oats. Roast it well.
  • Once it is roasted well, add the 1 ½ cup of boiling water and appropriate amount of food color.
  • Wait till the oats are cooked completely and the texture becomes soft.
  • Now add the sugar and mix well. Add cardamom powder.
  • Once the desired consistency is reached, add a tbsp of ghee again, roasted cashews and dry grapes. Mix them well.
  • Serve both kara bath and kesari bath with coconut chutney.
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