Kesari bhaath and Khara bhaath

      

 This week we have posted recipes that we have learned from mom, our best friend. Thank you mom for everything and most of all thank you for teaching us the value of putting fresh food on the table-  Everyday. 

Happy Mother's Day! 

                      This one's for you......

This is our entry for : 'Celebrating  Mom' hosted by Shabitha

 Kesari Bhaath - Ingredients: serves 3-4

Rava/ Semolina: 2 Cups
Sugar: 3cups
Milk: 2 cups
Water: 4 cups
Bananas: 1 over-ripe (diced)
Almonds/cashew: handful, blanched
Raisin: 1-2 tbsp
Saffron/kesari: few  strands
Cardamom powder: 1 tsp
Ghee: 4-5 tbsp

In a pan heat 2 tbsp of ghee, and roast almonds, cashew till golden brown, add raisin followed by semolina, roast till the semolina is a creamy brown and you can smell the flavors. Remove from pan and keep aside. If you keep aside in the same pan it will burn the semolina due to heat from the pan.

In a saucepan, add milk, water, sugar and bring to boil now add the ripe banana followed by saffron and cardamom. Lower the heat a bit and pour in the semolina with one hand and stir it with the other, so you do not make tasteless lumps of dry semolina in the kesari bhaath. After you have poured the semolina keep stirring till it cooks in the liquid to a smooth consistency, not add the remaining ghee and serve hot! or maybe not … We still need to make Khara bhaath ;-)

Khara bhaath- Ingredients: serves 3-4


Vegetables: bell peppers, cabbage and peas
Semolina: 2 cups
Masala Bhaat powder: 2-3 tbsp (coming soon)
Oil: 2-3 tbsp
Ghee: 1-2 tsp
Salt: to taste
Water: 4 & ¾ cups
Mustard seeds: 1 tbsp
Turmeric: pinch
Juice of a lime

In a pan dry roast semolina till it is creamy brown and you can smell the aroma of roasted semolina.

Cut the cabbage and bell peppers into small chunks. Keep aside.

In a saucepan, heat the oil, add mustard and let it splatter, now add the curry leaves followed by the vegetables, add salt, turmeric and roast till it is almost cooked, now add water and bring to a boil, check if the vegis are cooked, add the bhaath powder and pour in the semolina with one hand and stir it with the other, so you do not make tasteless lumps of dry semolina. (Same as kesari bhaath), keep stirring till it cooks in the water to a smooth consistency, not add the lime juice and ghee(optional). Serve hot both kesari and khara bhaath and u r in food heaven!!