Kharabath.....Brahmin's coffee bar style!! FFF#12

Entered into 12 th week of my FFF series with another interesting breakfast recipe.Check out the ongoing series Cooking with Family-Family Food Friday and if you have missed any of the previous posts in this series,check them here.

This week's post is sent to me again by my sweet brother who had earlier sent the famous Davanagere Benne Dosa for my series,I almost threatened him to send his so called famous Kharabath and finally here is his entry.I have mentioned in my earlier post about how famous is the kharabath made by my brother at my place.Everyone likes his kharabath as he makes it really rich like how we get in Bangalore darshini's and he is also specialized in making Dosa,Andhra style dal,Fried rice and few other egg varieties.One thing I should agree that what ever he makes it turns out really really delicious and I feel that there is some 'jaadu' in his hands.I know I know reading all this,my brother would be already on cloud 9,so let me stop here boasting more about him otherwise it takes another few months for me to bring him down..ha ha..:)

Kharabath is one of the most famous breakfast items in all Upahara Darshinis in Bengaluru and generally it is paired with sooji halwa/kesaribath and is called 'Chow-Chow' bath which is a real satisfying breakfast.Most of the south Bangaloreans would be familiar with 'Brahmin's coffee bar' in Shankarpuram which caters excellent Idlis,wadas and Kharabath and superb coffee,if you are in Bangalore don't miss to try this joint.My S-I-L is a huge fan of this joint and she was quite happy with my brother's kharabath as it has tasted very similar to her favorite joint kharabath.Hence they named this Kharabath as 'Brahmin's Coffee bar style - Kharabath'.We do not know their trade secret for the recipe,this is an attempt to re create the taste of Kharabath which we get there and we are happy with the taste.

For people who are not familiar with kharabath let me tell you more about this.Kharabath is a closer cousin to regular rawa upma with additional ingredients and lots of ghee which gives a silky soft and melt-in-mouth texture to it,but taste wise it is no where compared to upma.Even if you do not like upma the moment you taste this you would be surprised with the texture and taste of it and also fall in love with this simple humble breakfast.Kharabath is generally served with coconut chutney and that is an excellent combo,so do make coconut chutney as well when you are making kharabath,they are like match made in heaven.The pictures did not do at least half the justice for the recipe,but believe me just follow the recipe blindly and you will have wonderful silky soft kharabath in front of you in minutes.
Khara Bath Recipe:(Serves 2)

Ingredients:
1 cup course Semolina(regular white rawa/sooji)
1 big Onion, finely chopped
2 green chillies, finely chopped
2 tsp Ginger-Garlic paste
2-3 tbsp chopped coriander
1 lemon,squeezed
2 tbsp grated wet coconut
8- 10 cashew nuts
1/2 tsp red chilli powder
1/4 tsp Garam masala
1/2 tsp of turmeric powder
8-10 curry leaves
1 tbsp ghee
Salt to taste

veggies required:
1 big Tomato, finely chopped
1 medium Carrot, grated
8-10 french Beans, finely chopped
1 small Egg plant, finely chopped
1/2 small capsicum, finely chopped
1 fistful cooked fresh/frozen peas

for tadka:
3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp jeera
1 tbsp chana dal
1 tbsp split urad dal
Method:

• Dry roast rava until the aroma starts and turn light brown in color, cool it.
• Heat 3 tbsp of ghee in a kadai and add cashew nuts and fry them till it turns golden brown and keep it aside.
• To the same kadai, now add mustard seeds and let it crackle. Now add jeera, chana dal and urad dal and fry until light brown.
• Add chopped green chillies,curry leaves and fry for few seconds. Now add finely chopped onions and fry until they turn light brown in color.
• Add chopped egg plant and fry it for a couple of minutes.
• Add finely chopped beans, capsicum, peas, tomato and cover it and cook for 3-4 min.
• Now add ginger-garlic paste and cook until the raw smell is gone.
• Add turmeric, red chilli powder, salt and garam masala to it and cook for a minute.
• Meanwhile boil water in a separate container in the ratio(1C rawa:4C water) until it bubbles.
• Add boiling water to it in the ratio of 1:4 (1- semolina :4-water) and cover it and let it again come to a boil.
• When the water bubbles add semolina by continuously stirring it. Cover it and cook for 2-3 minutes on low flame until semolina is completely cooked.
• Add lemon juice to it and mix well.
• Garnish it with chopped coriander and grated coconut and fried cashew nuts and serve.Add a tbsp of ghee on top before serving.

Serve it hot with green coconut chutney and sliced cucumber.

Notes:
This is made up of ghee completely,however if you want to reduce the quantity of ghee you can use ghee and oil in equal parts and top it with an additional tsp of ghee.But the liberal usage of ghee gives the kharabath a special texture silky soft and nice aroma and taste.
This is the plate decorated for my 2 yr old niece and hence named 'Bunny Kharabath'.She was so excited to see this and tried to pick up the cucumber slices from the plate.