Chow Chow Bath

for roasting rava

• 1 cup fine rava or 160 grams fine rava (sooji or cream of wheat)

for frying cashews

• 1 tablespoon oil or ghee
• 20 to 22 cashews

for preparing rava bath

• ½ teaspoon mustard seeds
• ½ teaspoon chana dal (split husked bengal gram)
• ½ teaspoon urad dal (split husked black gram)
• 3 tablespoons finely chopped onions
• 3 tablespoons finely chopped capsicum (bell pepper)
• 3 tablespoons finely chopped carrot
• 3 tablespoons finely chopped tomatoes
• 2 to 3 tablespoons frozen green peas
• 7 to 8 curry leaves
• ½ teaspoon sugar or add as required
• salt as required
• 1 teaspoon vangi bhaat masala
• ¼ to ½ teaspoon red chilli powder (optional) - to make the dish spicy
• 1.5 cups water
• 2 tablespoons ghee - to be added later
• 2 to 3 tablespoon chopped coriander leaves (cilantro leaves)
• few wedges of lime or lemon while serving

for preparing rava kesari bath

• 1.5 cups water
• ½ tablespoon raisins
• ⅓ cup sugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version.
• ¼ teaspoon cardamom powder
• a pinch of saffron strands
• 1 to 2 drops of natural orange food color extract or a pinch of turmeric powder
• 2 to 3 tablespoons ghee to be added later

for coconut chutney

• ⅓ cup tightly packed grated fresh coconut
• 2 tablespoons roasted chana dal (roasted bengal gram)
• 1 green chili - chopped
• 3 to 4 tablespoons water for grinding chutney
• salt as required