Chow chow bath (khara bath and kesari bath)

Ingredients

• For khara bath: 1 cup semolina, 3 tbsp ghee or oil, 1 tsp mustard seeds, 1 tsp urad dal, 1 onion, 1 tomato, ½ cup mixed vegetables, 2 green chillies, 1 tsp grated ginger, curry leaves, 1 tsp vangi bath powder (optional), 3 cups water, salt
• For kesari bath: 1 cup semolina, ½ cup ghee, 1 cup sugar, 2½ cups water, a pinch of saffron or kesari colour, ½ tsp cardamom powder, 10 cashews, 10 raisins, a few pineapple pieces (optional)

Method

1. Khara bath: roast the semolina in a little ghee and set aside. Heat ghee, splutter mustard and urad dal, then fry onion, chillies, ginger and curry leaves.
2. Add tomato and vegetables and cook until soft. Add water, salt and the powder and bring to a boil.
3. Pour in the roasted semolina in a stream, stirring, and cook covered on low heat until soft and fluffy.
4. Kesari bath: fry cashews and raisins in ghee and keep aside. Roast the semolina in the same ghee until fragrant.
5. Boil the water with saffron, add the semolina slowly while stirring, and cook until thick. Add sugar, the rest of the ghee, cardamom, nuts and pineapple, and stir until glossy.
6. Serve a scoop of each side by side on one plate with coconut chutney.