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| Karnataki receipi- Uppittu | ||||||||||||||||||||||||||||
 For Seasoning
Method of Uppittu 1. Heat the pan and slightly roast rava in a low flame. Keep aside and allow it to cool. 2. Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida. 3. When the mustard splutter, add asafoetida and saute well. 4. Add the onions and fry till they become soft. 5. Add potato and fry for a few minutes. 6. Add 1½ cups of water, salt to taste and bring to boil. 7. Cover and cook the potatoes. 8. When it is done, mix grated ginger and sugar and turn heat to low flame. 9. Add roasted rava little by little. Keep stirring while adding to avoid any lumps. 10. Close the lid and cook for a few minutes. 11. Garnish with coriander leaves and grated coconut. 12. Sprinkle ghee over it and serve hot. Kesari Bhath:  Ingredients
Method 1. Heat ghee in a large heavy pan and add rava. 2. Stir and roast on low for 7-8 minutes or till aroma exudes. 3. On the other hand, put water in a separate pan, add sugar to it and bring to a boil. 4. Add boiling water to the rava, little at a time, stirring continuously. 5. Take care to protect hands from the spluttering. 6. When well mixed, check rava grain between fingers and taste for sweetness. 7. Adjust sweetness, and add more boiling water if the grain is hard. 8. Add the remaining ingredients, cover and simmer till ghee separates. 9. Save a small amount of almonds and pistas for garnishing. 10. Add color if desired and mix well. 11. Grease a katori or steel cup and press hot bhath inside it, and put onto a plate. 12. Garnish with a few slivers of almonds and pistas. 13. Serve Hot. | ||||||||||||||||||||||||||||
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