खारा भात | Kara Bhath | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A popular recipe from the South of India where the regular upma gets a spicy makeover!

KHARA BHATH

Ingredients

1 cup roasted semolina
2 tbsps oil + for greasing
1 tsp mustard seeds
1 tsp split skinless black gram (urad dal)
8-10 curry leaves
1 inch ginger, chopped
8-10 cashew nuts, halved
1 medium onion, finely chopped
1 medium tomato, chopped
Salt to taste
1 small carrot, peeled and cut into small cubes
6-8 French beans, chopped
¼ cup green peas
½ tsp Tata Sampann Turmeric Powder
1 cup roasted semolina
2 tbsps chopped fresh coriander leaves
Lemon wedge for garnish
Fresh coriander sprig for garnish
Coconut chutney to serve

Method

1. Heatoil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram and sauté till they turn golden brown.
2. Add ginger and curry leaves and sauté for a minute. Add cashew nuts and sauté for 1 minute.
3. Add onion and sauté till they turn light golden brown. Add tomato and mix well. Add salt and mix, cover and cook for 2-3 minutes or till the oil separates.
4. Add carrot, French beans and green peas, and mix well. Add Tata Sampann Turmeric Powder and mix well, cook for a minute.
5. Add semolina and chopped coriander and mix well. Add 2 ½ cups hot water and mix till well combined. Cover and cook for 5-6 minutes.
6. Grease the bowl with oil and add the prepared khara bhath in it and press to flatten the top and de-mould on a serving plate.
7. Garnish with lemon wedge and coriander sprig. Serve hot with coconut chutney.

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