This morning I decided to make my first attempt at recreating the fantastic South Indian breakfast known as chow-chow bath. We ate this most mornings in Mysore at a tiny street-side stand called Sri Durga Bhavan. You may have already seen photos of their breakfasts on our previous blog entries.
First up was the Khara Bath. It’s made with semolina, ghee, onion and a host of spices. Often carotts and peas are added too but we left them out this time. It turned out ok, but maybe a tiny bit on the dry side. Suzanne made the two types of coconut chutney (the recipes for which were given to us by our downstairs neighbours in Mysore last Summer). The chutneys were great.
The second half of the ‘chow-chow’ is the Kesari Bath. This also is made with semolina and a lot of ghee, but sweetened milk is added so that it is more like a dessert. It should be a deeper yellow colour so I’ll have to work on getting the proportions right. It tasted ok to me. You know; milk, butter, sugar; you can’t go too far wrong. It needs a bit more practice though. Practise and all is coming I suppose!