Khara Bath Recipe / Masala Rava Bath Recipe / Karnataka Special Khara Bath Recipe / Masala Bath Recipe / Kharabath Recipe With Neer Coconut Chutney

 

Khara Bath

Ingredients

White Rawa /Rava /Suji /Sooji - 1 cup

Water- 3 & 1/2 cups

Salt-to taste

Turmeric powder - 3/4 tsp

Chopped vegetables together - 1 cup

( I used peas, carrot & beans)

Chopped onion -1/4

Coriander leaves  - few for garnish

Chopped tomato -1 small

Chopped green chilies - 4

Chopped ginger -1/2tsp

Fresh coconut - 1 tbsp

Vangi bath masala powder - 1 tbsp

Lemon juice - 1 tsp

Sugar a generous pinch

Tempering

Oil - 6 tsp

Ghee -1tbsp

Curry leaves few

Mustard-1tsp

Cumin seeds - 1/4 tsp

Urad dal & channa dal -each 1/2 tsp

Chopped cashew nuts - 10

Method

Heat oil in a pan temper it with above ingredients.

Add onions ,ginger, curry leaves & green chilies fry till light brown.

Add the vegetables & sauté till vegetables are 3/4th cooked.

Lower the flame & add the rava, fry for 1 or 2 minutes & switch off the flame.

Mean while heat water in a pan, add salt & turmeric powder to the water.

When water boils immediately pour it into the rava mixture, stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava & vegetables are cooked.

Add the tomato and give a mix , sprinkle the coconut and vangi bath masala powder and cover.

Cook for a minute and switch off the flame.

Add the ghee, coriander leaves, sugar , lemon juice mix well & serve hot with Neer coconut chutney.

Note:

Water measurement differs according to the quality of rava.

Neer Coconut Chutney

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Grinding Ingredients

Fresh coconut - 1 cup

Green chilies - 6

Coriander leaves a handful

Mint leaves - 10

Garlic - 4

Ginger a tiny piece

Roasted gram dal - 1 tbsp

Tamarind - a small piece

Salt to taste

Water a needed to dilute

Tempering

Oil - 3 tsp

Mustard - 1 tsp

Urad dal and Channa dal - 1 tsp together

Red chilly - 1

Curry leaves - few

Method

Add all above mentioned ingredients into a mixi jar and grind to a fine paste.

Transfer to a bowl add water and dilute. Heat oil in a pan and temper it with above ingredients.

Pour the ingredients into the chutney and mix well.

Serve as a side dish for Khara bath.

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Sundakkai Chutney Recipe / Turkey Berry Chutney Recipe / Pachai Sundakkai Chutney Recipe / Sundaikai Chutney Recipe

 

Sundakkai Chutney

Ingredients for frying

Sundakkai / Turkey Berry - 1 cup

( wash and crush them slightly or cut into half)

Salt to taste

Tamarind - a small gooseberry size

Red chilies -6

( add more or less according to your taste)

Chopped tomato - 1 small

Chopped onion - a handful

Chopped garlic - 4

Coconut - 3 tbsp

Urad dal and channa dal - 1 tbsp each

Oil - 1 tsp

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Curry leaves few

Red chillies  - 1

Method

Heat oil in a pan add urad dal, channa dal, red chilies fry till light brown.

Then add the remaining mentioned ingredients and fry till raw smell has completely disappeared.

Switch off the stove cool the ingredients and add it into a mixi jar add salt and grind to a smooth chutney. While grinding add very little water, transfer this into a bowl.

Heat 2 tsp oil and temper with above ingredients, pour it into the chutney and mix well.

Enjoy with Dosa or Rice.

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Stuffed Portobello Mushrooms Recipe / Stuffed Mushrooms Recipe / Stuffed Mushroom With Pesto and Fresh Mozzarella Cheese Recipe - Air Fryer Recipes

 

Stuffed Portobello Mushroom

Ingredients

Portobello mushroom - 3

Cubed fresh Mozzarella cheese - 1 cup

Cherry tomatoes cut into half - 15

Salt and pepper powder to taste

Pesto - 4 tbsp

( I used carrot leaves pesto here )

Chopped basil leaves - a handful

Dressing

Balsamic vinegar - 4 tbsp

Brown sugar - 1 tbsp

( cook both together in a small sauce pan in low flame till they become thick and looks like a sticky sauce, keep it aside)

Method

Place the mushroom on a tray spread the pesto evenly and arrange the mozzarella cheese and tomatoes on top.

Season with salt and pepper powder , sprinkle the chopped basil leaves.

Broil them in oven till cooked or air fry them at 400 deg. for 10 minutes or till cooked.

Each air fryer is different so temperature and cooking time may vary, so keep an eye.

Remove to a plate and drizzle the dressing on top and enjoy hot!

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Bombay Beetroot Halwa / Beetroot Karachi Halwa / Beetroot Corn flour Halwa Recipe / Easy Halwa Recipe

 

Beetroot Karachi Halwa

Ingredients

Corn flour powder - 1/2 cup

Sugar - 1 cup ( heaped)

( If the beetroot is not sweet then add 1/4 to 1/2 cup extra sugar)

Water - 2 & 1/4 cups

Beetroot - 2 small size

( peel the skin and cut into cubes )

Cardamom - 2 powdered finely

Chopped  nuts of your choice - 1 & 1/2 tbsp

Ghee - 3 tbsp

Method

Grease a tray with ghee & keep it ready.

Add the water and beetroot into a blender and grind till smooth and strain the juice.

Take a non stick pan add the corn flour powder , beetroot juice and the sugar. whisk it well to make sure there are no lumps 

Now switch on the stove in medium low flame keep stirring till the mixture has started to

form a jelly texture , transparent & looks shiny.

Make sure the raw smell has disappeared completely, now add the cardamom powder & mix.

From this stage start adding the ghee little by little & keep mixing till the whole mixture leaves the

sides off the pan.

Add the chopped nuts and give a quick mix , switch off the stove.

Pour the halwa into a greased tray and pat gently to spread.. Cool the halwa for at least 30 minutes..

Cut it into desired shapes and enjoy!

Note:

a) Non stick pan works better for this halwa.

b) Use any nuts of your choice.

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