How to Prepare Shankarpali: An Authentic Indian Snack Recipe

### Shankarpali: An Irresistible Indian Sweet Biscuit

Shankarpali, popularly known as shakarpara, is a cherished Indian sweet biscuit crafted mainly from maida (refined flour), sugar, ghee (clarified butter), and cardamom powder. These confections are particularly favored during celebrations like Holi and Diwali, where they are relished by families throughout the nation. Their straightforward preparation and delightful flavor render them a favorite among both young and old.

#### Regional Names

Shankarpali is recognized by various titles across different states in India. In Maharashtra, they are called shankarpali, while in Gujarat, they are known as shakarpara. Other local names include sweet tukdi in northern regions, kalakala in Tamil Nadu, and teepi maida biscuits in Andhra Pradesh. Regardless of the different appellations, the essence of this sweet remains unchanged, defined by its diamond shape and rich taste.

#### Fond Memory

For numerous individuals, shankarpali sparks memories of youth, often being a common after-school snack. The mix of sweet and savory variations of these biscuits makes them adaptable and appealing to all demographics. Their irresistible nature guarantees that once you begin to snack on them, it’s challenging to stop!

#### Tips for Ideal Shankarpali

To attain the perfect crisp and flaky consistency of shankarpali, there are two main methods for dough preparation:

1. **Traditional Approach**: Mix all ingredients in a bowl and knead into a firm yet smooth dough. Using powdered sugar can improve the texture.

2. **Warm Mixture Technique**: Gently warm water, sugar, and ghee until the sugar dissolves, then combine this warm mixture with the dry components to create a dough. This technique guarantees uniform mixing and is favored by many for its ease.

Ghee is the essential ingredient that bestows a rich taste and flaky texture to the biscuits. If ghee is not available, soft butter or oil can serve as substitutes. Allowing the dough to rest for at least 30 minutes prior to rolling it out is vital for achieving the desired texture.

#### Frying to Excellence

When frying shankarpali, it is crucial to do so over low-medium heat. This technique ensures that the biscuits turn beautifully crisp without burning. Due to their sugar content, they will take on a darker hue compared to savory variants.

#### A Treat for Every Event

Shankarpali is not just a festive delight but also a child-friendly snack that adults savor during tea time. Its simple preparation and delightful flavor make it an essential experience for anyone wishing to enjoy a traditional Indian sweet.

### Conclusion

Shankarpali, with its rich taste and crispy texture, is a staple Indian sweet biscuit that spreads joy during festive occasions and daily snacking alike. Whether you know it as shankarpali or shakarpara, this delightful delicacy is bound to be adored by all. Try it out and relish the festive joy it brings!

Ugadi Festival Observance in 2017

### Ugadi: Telugu New Year 2017

Ugadi, referred to as the Telugu New Year, is an important festival celebrated by the individuals of Andhra Pradesh and Telangana. In 2017, Ugadi was observed on March 29th, marking the commencement of the new year per the Hindu lunisolar calendar. This festival represents a season of renewal, contemplation, and festivity, signifying the onset of spring and the conclusion of winter.

#### Significance of Ugadi

Ugadi is derived from the Sanskrit terms “Yuga” (age) and “Adi” (beginning), which denotes the commencement of a new era. It is believed that Lord Brahma fashioned the universe on this day, rendering it an occasion for fresh starts. The festival serves not only as a celebration of the new year but also as a moment to ponder the past year and establish goals for the upcoming year.

#### Traditional Celebrations

The festivities of Ugadi commence with the practice of cleaning and adorning homes, symbolizing the elimination of negativity and the invitation of positivity. People embellish their residences with mango leaves and vibrant rangoli patterns. The day begins with a special puja (prayer) to earn blessings for the new year.

One of the most essential components of Ugadi is the creation of Ugadi Pachadi, a traditional dish that encapsulates the various flavors of life—sweet, sour, salty, bitter, and spicy. Each ingredient denotes a distinct facet of life, encouraging individuals to accept all experiences.

#### Festive Foods

To commemorate Ugadi, families concoct a range of traditional dishes. In 2017, the following meals were typically prepared:

– **Ugadi Pachadi**: A blend of raw mango, jaggery, neem flowers, and other components, symbolizing the varied emotions of life.
– **Pulihora**: Tamarind rice, a zesty and flavorful dish that is a quintessential part of festivals.
– **Ulli Garelu**: Urad dal vadas, crispy lentil fritters that are a favored snack.
– **Bellam Garelu**: Sweet vadas fashioned with jaggery, providing a delightful indulgence.
– **Semiya Payasam**: Vermicelli kheer, a sweet dessert that enhances the festive spirit of the celebrations.

#### Conclusion

Ugadi is a period of happiness, family reunions, and delectable food. It celebrates life, culture, and traditions, uniting individuals to honor their heritage. As we embraced the Sri Hemalamba Nama Samvatsara in 2017, it was a significant time to reflect on the past and anticipate a prosperous and fulfilling year ahead. Wishing everyone a blessed and joyful Ugadi!

Instant Wheat Rava Idli Preparation

### Wheat Rava Idli Recipe: A Nutritious Steamed Breakfast Dish

Wheat rava idli, commonly referred to as godhuma rava idli, is a wholesome and quick breakfast alternative created with broken wheat, yogurt, and vegetables such as carrots. This steamed delicacy is not just nutritious but also visually appealing, making it a charming way to begin your day.

#### Ingredients

– **1 cup wheat rava (broken wheat)**
– **1 cup yogurt (ideally sour)**
– **1 medium carrot, grated**
– **1-2 green chilies, finely chopped**
– **1-inch piece of ginger, grated**
– **2 tablespoons coriander leaves, chopped**
– **1 teaspoon Eno salt or citric acid**
– **Salt to taste**
– **Tempering:**
– **1 tablespoon ghee or oil**
– **1 teaspoon mustard seeds**
– **1 teaspoon cumin seeds**
– **A few curry leaves**
– **A pinch of asafoetida (hing)**
– **Optional: Roasted cashew nuts**

#### Instructions

1. **Roasting the Wheat Rava:**
– In a pan, dry roast the wheat rava over low heat until it emits a wonderful aroma. This step intensifies the flavor of the idli.

2. **Preparing the Batter:**
– In a mixing bowl, merge the roasted wheat rava, yogurt, grated carrot, green chilies, ginger, and coriander leaves. Add salt as per taste and combine thoroughly.
– Let the batter rest for approximately 10-15 minutes to allow the flavors to blend.

3. **Tempering:**
– In a small pan, warm the ghee or oil. Introduce mustard seeds and cumin seeds. Once they begin to pop, add curry leaves, asafoetida, and roasted cashew nuts. Sauté for a minute, then pour this tempering into the idli batter. Blend well.

4. **Adding Eno Salt:**
– Just prior to steaming, incorporate Eno salt or citric acid into the batter and mix gently. This will assist in making the idlis fluffy.

5. **Steaming the Idlis:**
– Grease idli plates or a stainless steel vessel. Fill the molds with the batter and steam for around 10-15 minutes or until a toothpick inserted comes out clean.

6. **Serving:**
– After cooking, take the idlis out of the molds and slice them into pieces if desired. Serve hot with coconut chutney or tomato chutney for a delightful breakfast.

#### Tips for Soft Wheat Rava Idli

– Opt for sour yogurt for a tangy taste; if not available, blend regular yogurt with a bit of lemon juice.
– You can add other vegetables such as beetroot or peas for extra nutrition and vibrancy.
– Ensure the batter is not overly thick; modify the consistency with water if needed.
– Steaming in a greased vessel rather than idli plates is also a viable option.

Wheat rava idli represents not only a fiber-rich breakfast option but also makes for a quick evening snack or light dinner. Savor this healthy and easy-to-prepare dish that brings the flavors of South Indian cuisine to your dining table!

Tomato Chutney Recipe: Classic Thakkali Chutney from Tamil Nadu

### Thakkali Chutney: A Tomato Treat in Tamil Nadu Style

Thakkali chutney is an essential dish from Tamil Nadu that highlights the delicious flavors of ripe tomatoes. This lively chutney not only serves as a tasty side for classic South Indian meals like idli, dosa, and chapathi, but it also emphasizes the natural sweetness and acidity of tomatoes, making it a popular choice among many.

#### The Heart of Thakkali Chutney

The main component of thakkali chutney is heirloom or desi tomatoes, celebrated for their robust taste and juiciness. The chutney is crafted without onions, allowing the tomatoes to shine. The result is a chutney that is gently tangy, moderately spicy, and a bit sweet, achieving a delightful harmony of flavors.

#### Ingredients and Preparation

To prepare thakkali chutney, you will need:

– Heirloom tomatoes that are ripe
– Red chillies for spiciness
– Garlic for enhanced flavor
– Cumin seeds
– Jaggery or sugar (to balance the acidity)
– Fresh grated coconut (optional)

The preparation process involves slowly cooking the chopped tomatoes until they reach a soft, mushy texture. This step is vital, as it enables the flavors to blend beautifully. The garlic and cumin are sautéed initially, providing a fragrant foundation for the chutney.

#### Tips for Crafting Delicious Thakkali Chutney

1. **Select the Right Tomatoes**: Choose heirloom or desi tomatoes for optimal flavor.
2. **Even Chopping**: Dice the tomatoes into uniform sizes to guarantee even cooking.
3. **Slow Cooking**: Cook the tomatoes until they are completely mushy for maximum flavor extraction.
4. **Flavor Boosters**: Add garlic and cumin for extra depth. If desired, mix in fresh grated coconut to diminish tartness and enhance texture.

#### Adaptability of Thakkali Chutney

A notable feature of thakkali chutney is its adaptability. Once you grasp the fundamental recipe, you can experiment with different ingredients and spices to create your own distinctive versions. Whether you prefer it with more heat or sweetness, the options are limitless.

#### Serving Recommendations

Thakkali chutney complements wonderfully with:

– **Idli**: Soft, steamed rice cakes that absorb the chutney’s flavors.
– **Dosa**: Crispy rice crepes that harmonize perfectly with the tangy chutney.
– **Chapathi**: Soft Indian flatbreads that create a satisfying foundation for the chutney.

#### Conclusion

Thakkali chutney is not merely a side dish; it is a tribute to tomatoes and a fundamental element of Tamil Nadu cuisine. Its bright color and lively flavor make it an enticing addition to any meal. Whether enjoyed alongside idli, dosa, or chapathi, this chutney is sure to become a cherished part of your cooking repertoire.

Recipe for Masala Sevai with Instant Rice Noodles

### Masala Sevai Recipe

Masala sevai, also referred to as masala idiyappam, is a simple and quick dish that serves as a tasty breakfast or evening snack. This recipe mixes the distinctive tastes of a tomato and green peas masala with rice noodles, resulting in a flavorful and fulfilling meal.

#### Ingredients

– 1 packet of instant rice sevai (or idiyappam)
– 1 medium onion, finely chopped
– 1 medium tomato, diced
– 1/2 cup green peas (fresh or frozen)
– 1-2 green chilies, slit (to taste)
– 1 teaspoon ginger-garlic paste
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (to taste)
– 1 teaspoon garam masala
– Salt to taste
– 2 tablespoons oil
– Fresh coriander leaves, chopped (for garnish)

#### Instructions

1. **Prepare the Rice Sevai**:
– Boil water in a pot, adding a teaspoon of oil and salt. When boiling, introduce the instant rice sevai and cook as per package directions. Ensure not to overcook; the sevai should remain firm but cooked through. Drain and set aside.

2. **Make the Masala**:
– In a pan, heat oil on medium heat. Add the chopped onions and sauté until they become translucent.
– Introduce the ginger-garlic paste and green chilies. Sauté for an additional minute until aromatic.
– Add the diced tomatoes and cook until they soften.
– Incorporate the green peas, turmeric powder, red chili powder, and salt. Cook for several minutes until the peas are soft.
– Finally, stir in the garam masala and mix thoroughly.

3. **Combine Sevai and Masala**:
– Add the prepared rice sevai to the masala mixture. Gently toss to mix, ensuring that the sevai is evenly coated with the masala.

4. **Garnish and Serve**:
– Garnish with chopped coriander leaves. Serve hot as an individual dish or accompanied by yogurt or pickle if you like.

### Tips

– For enhanced flavor, consider adding vegetables like bell peppers or carrots to the masala.
– Modify the spice levels to your liking by adjusting the quantity of green chilies and red chili powder.
– This dish is excellent for utilizing leftover idiyappam, making it a flexible choice for any meal.

Savor your homemade masala sevai, a delicious mix of flavors and textures that is bound to delight!

Recipe for Kurma from Saravana Bhavan

# Saravana Bhavan Kurma Recipe: A Vegetable Curry in Tamil Nadu Hotel Style

## Introduction
The Saravana Bhavan kurma is a cherished recipe that captures the diverse culinary heritage of Tamil Nadu. This vegetable curry is frequently paired with parotta, chapati, idiyappam, dosa, or puri, making it an adaptable complement to any meal. The recipe for this kurma has been shared through generations, with many home chefs aiming to replicate the genuine flavors found in the renowned Saravana Bhavan restaurants.

## The Essence of Saravana Bhavan Kurma
What sets the Saravana Bhavan kurma apart is its exceptional mixture of spices and fresh components. The dish is defined by its aromatic character, stemming from the incorporation of dried bay leaves, fresh mint leaves, and a unique spice referred to as black stone flower (kalpasi). This lichen-like spice contributes a singular flavor that enhances the kurma beyond ordinary vegetable curries.

## Ingredients
To create the Saravana Bhavan kurma, you will require the following ingredients:

– Mixed vegetables (carrots, beans, peas, potatoes, etc.)
– Fresh coconut
– Green chilies
– Fennel seeds
– Cloves
– Cinnamon
– Cardamom
– Cashew nuts
– Fried gram dal (or khuskhus seeds)
– Dried bay leaves
– Fresh mint leaves
– Black stone flower (kalpasi)
– Beaten curd or lemon juice (for vegan options)

## Preparation Steps
1. **Prepare the Vegetables**: Dice the mixed vegetables and partially steam them. Blanch cauliflower florets in salted boiling water for several minutes.

2. **Make the Spice Paste**: In a blender, mix fresh coconut, green chilies, fennel seeds, cloves, cinnamon, cardamom, cashew nuts, and fried gram dal. Add a small amount of water and blend to create a smooth paste.

3. **Tempering**: Heat oil in a pan and add dried bay leaves, fresh mint leaves, and black stone flower. Sauté until fragrant.

4. **Combine Ingredients**: Incorporate the steamed vegetables into the pan, followed by the ground spice paste. Stir well and cook for a few minutes.

5. **Final Touch**: Add a spoonful of beaten curd or lemon juice to enhance the flavors. This step is vital for achieving the signature taste of Saravana Bhavan kurma.

6. **Serve**: The kurma can be enjoyed hot with idiyappam, chapati, parotta, dosa, or puri. It also complements flavored rice dishes like vegetable pulao.

## Conclusion
The Saravana Bhavan kurma recipe is a delightful showcase of Tamil Nadu’s gastronomic heritage. With its rich flavors and aromatic spices, this vegetable curry is sure to impress loved ones. Whether served as a side dish or as a main course, the Saravana Bhavan kurma is an essential experience for anyone eager to delve into the exciting realm of South Indian cuisine.

Recipe for Banana Avocado Smoothie

Avocado Banana Smoothie: A Delicious, Quick Drink for Everyone

The avocado banana smoothie is a tasty drink that entices both children and adults alike. This vegan-friendly beverage is not only quick to make but also loaded with health advantages, making it an excellent option for a healthy snack or breakfast.

Why Opt for Avocado Banana Smoothie?

Avocados, often called “butter fruit” or “makhanphal” in India, are famous for their creamy consistency and rich taste. When mixed with bananas, they produce a delightfully smooth and fulfilling drink. This smoothie is perfect for warm summer days, offering a refreshing and cooling sensation.

Health Advantages of Avocado Banana Smoothie

• Cooling Effects: Avocados are recognized for their cooling properties, making them ideal for hot weather.
• High in Nutrients: Avocados are rich in health-enhancing polyphenols and packed with dietary fiber, which supports digestion.
• Beneficial Fats: This fruit is abundant in monounsaturated fatty acids, which promote cardiovascular health.
• Antioxidants: Avocados are filled with antioxidants that help fight oxidative stress in the body.

Incorporating bananas not only boosts the taste but also adds more nutrients, turning this smoothie into a powerhouse of energy-enhancing protein and healthy fats. It is gluten-free, dairy-free, and low in carbohydrates, making it ideal for a variety of dietary preferences, including those aiming for weight loss.

How to Prepare Avocado Banana Smoothie

Making an avocado banana smoothie is easy and can be accomplished in less than five minutes. Here’s a simple recipe:

Ingredients:

• 1 ripe avocado
• 1 ripe banana
• 1 cup of milk (dairy or plant-based like almond or soy) or coconut water
• A sprinkle of cinnamon powder
• Sweetener of choice (optional, such as date syrup or honey)
• Chopped nuts or seeds for topping (optional)

Directions:

1. Halve the avocado, take out the pit, and scoop the flesh into a blender.
2. Add the banana, milk (or coconut water), and cinnamon powder.
3. Blend until smooth and creamy. If the smoothie is overly thick, add more liquid to achieve your preferred consistency.
4. Pour into a glass and add crushed nuts or seeds for decoration if desired.

Final Thoughts

The avocado banana smoothie is a flexible and healthy drink that can be savored by anyone. Its creamy texture and delightful flavor make it popular among children, while its health advantages attract adults. Whether you’re in search of a quick breakfast, a refreshing snack, or a post-exercise replenishment, this smoothie is an excellent choice. Relish the vibrant flavor and the numerous health perks it offers!

Andhra-Style Tindora Fry with Filling Recipe

### Gutti Dondakaya Recipe: A Quick Yet Tasty Andhra Style Stuffed Ivy Gourd

Andhra cuisine is famed for its array of stuffed vegetable recipes, with one of the favorites being Gutti Dondakaya, or stuffed ivy gourd. This classic vegetarian dish is a mainstay in Telugu households, cherished for its ease of preparation and robust flavors. The dish highlights the adaptability of dondakaya (ivy gourd), typically cooked with a special stuffing called kura podi (curry powder).

#### Ingredients

**For the Stuffing (Kura Podi):**
– 2 tablespoons dried red chilies
– 2 tablespoons dried coconut (copra)
– 2 tablespoons coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon sesame seeds
– 2 tablespoons Bengal gram (chana dal)
– Salt to taste

**For the Main Dish:**
– 250 grams young ivy gourds (dondakaya)
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– A few curry leaves
– A pinch of asafoetida (hing)
– Chopped coriander leaves for garnish (optional)

#### Preparation Steps

1. **Prepare the Kura Podi:**
– In a pan, dry roast the dried red chilies, dried coconut, coriander seeds, cumin seeds, sesame seeds, and Bengal gram over low heat until they are golden brown. Ensure they do not burn.
– Let the roasted components cool, then grind them to a fine powder. Adjust salt to taste and set aside.

2. **Prepare the Ivy Gourds:**
– Wash the ivy gourds thoroughly and trim the edges. Make a slit in each gourd halfway through lengthwise to create a pocket for the stuffing.

3. **Stuff the Ivy Gourds:**
– Fill each slit ivy gourd with the prepared kura podi, making sure each is well-filled.

4. **Cook the Gutti Dondakaya:**
– Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and a pinch of asafoetida.
– Gently place the stuffed ivy gourds in the pan. Cook on low heat, turning occasionally, until they are tender and cooked through, allowing them to absorb the spice flavors.

5. **Serve:**
– Once fully cooked, remove from heat. While additional garnishing isn’t necessary, you may sprinkle some chopped coriander leaves for a fresh finish. Serve hot with rice or roti.

#### Tips for Perfect Gutti Dondakaya

– **Choosing Ivy Gourds:** Select tender, slightly plump ivy gourds for optimal flavor and texture.
– **Roasting Spices:** The secret to a flavorful kura podi lies in the roasting process. Make sure to roast the spices over low heat to prevent burning.
– **Versatility:** The kura podi can be prepared in larger amounts and stored in the fridge for future use, making it handy for cooking other stuffed vegetables like gutti vankaya (stuffed brinjal).

Gutti Dondakaya is not merely a dish; it embodies Andhra’s culinary traditions, uniting simple ingredients to create a delightful meal. Whether you are an experienced cook or just starting out, this recipe is essential for anyone eager to dive into the tastes of Andhra cuisine. Happy cooking!

Recipe for Hyderabadi Khichdi

### Hyderabadi Khichdi Recipe

Hyderabadi khichdi is a scrumptious and satisfying rice dish that merges basmati rice, masoor dal (red lentils), and a variety of fragrant spices. This distinctive version of khichdi is commonly accompanied by a tart chutney referred to as ‘khatta’ or til ka khatta, providing a taste sensation that is both soothing and wholesome.

#### Ingredients

**For the Hyderabadi Khichdi:**
– 1 cup basmati rice
– 1/2 cup masoor dal (red lentils)
– 2 tablespoons desi ghee (clarified butter)
– 1 medium onion, finely chopped
– 1-2 green chilies, slit
– 1 teaspoon cumin seeds
– 1-2 bay leaves
– 2-3 whole cloves
– 1-2 cardamom pods
– 1 stick of cinnamon
– 1/4 teaspoon turmeric powder
– Salt to taste
– Fresh mint leaves, chopped (for garnish)
– Water (approximately 4 cups)

**For the Til ka Khatta:**
– 1 medium-sized lemon tamarind ball
– 2 cups water
– 2 heaped tablespoons roasted sesame seed powder
– 1 small onion, chopped
– Fresh coriander, chopped
– Salt to taste
– Optional tempering: mustard seeds, cumin seeds, red chilies, curry leaves, crushed garlic

#### Instructions

**1. Preparing the Khichdi:**
– Rinse the basmati rice and masoor dal under running water until the water clears. Soak them together in water for around 30 minutes, then drain.
– In a heavy-bottomed pot or pressure cooker, heat the desi ghee over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon, and sauté until aromatic.
– Incorporate the chopped onions and green chilies, and sauté until the onions turn golden brown.
– Mix in the soaked rice and dal, followed by turmeric powder and salt. Stir well to ensure the rice and dal are coated with the spices.
– Add approximately 4 cups of water, bring to a boil, then lower the heat. Cover and cook until the rice and dal are tender and the water is absorbed (about 20-25 minutes in a pot or 2 whistles in a pressure cooker).
– Once done, fluff the khichdi with a fork and sprinkle with chopped mint leaves.

**2. Preparing the Til ka Khatta:**
– Soak the tamarind ball in a cup of warm water for about 15 minutes. Extract the tamarind juice and strain if needed.
– In a bowl, mix the tamarind juice with 2 cups of water, roasted sesame seed powder, chopped onion, coriander, and salt. Combine thoroughly.
– For an optional tempering, heat a small amount of oil in a pan, add mustard seeds, cumin seeds, red chilies, and curry leaves. Once they splutter, drizzle this tempering over the khatta.

#### Serving

Serve the Hyderabadi khichdi warm with a side of til ka khatta. This dish is ideal for a nourishing meal and can be appreciated during festive times or as a cozy weekend breakfast. The fluffy texture of the khichdi paired with the zesty flavor of the khatta creates a wonderful combination that will surely delight everyone at the table.

### Conclusion

Hyderabadi khichdi is more than just a dish; it is a festivity of flavors and customs. With its rich taste and health advantages, it shines as a cherished comfort food in Indian cuisine. Whether you seek a fast protein-rich meal or a dish to impress your guests, this khichdi recipe is bound to become a favorite in your home. Relish the warmth and comfort of this delightful dish!

Recipe for Khara Bath: A Zesty South Indian Morning Meal

### Khara Bath Recipe: A Genuine Karnataka Style Savory Rava Masala Upma

Khara bath, or rava bath or masala bath, is a cherished breakfast item from Karnataka, especially favored in Bangalore and Mysore. This savory semolina dish is not only satisfying but also rich in flavor, making it a mainstay in numerous eateries throughout the area. With a distinctive mix of spices, vegetables, and the indulgence of ghee, khara bath provides comfort that warms the heart, particularly on rainy days.

#### Ingredients

– **Semolina (Sooji/Rava)**: 1 cup
– **Water**: 3 cups
– **Ghee**: 3-4 tablespoons (can be swapped with oil)
– **Vegetables**:
– Onions: 1 medium, diced
– Carrots: 1 medium, diced
– Capsicum: 1 small, diced
– Green peas: 1/4 cup
– Tomato: 1 small, diced
– **Spices for Tempering**:
– Mustard seeds: 1 teaspoon
– Cumin seeds: 1 teaspoon
– Chana dal: 1 tablespoon
– Urad dal: 1 tablespoon
– Green chilies: 2, slit
– Ginger: 1-inch piece, minced
– Curry leaves: A few
– **Khara Bath Powder**: 2 tablespoons (or swap with rasam powder or vangi bath masala)
– **Salt**: To taste
– **Coconut Chutney**: For accompaniment

#### Instructions

1. **Roast the Semolina**: In a sturdy pan, dry roast the semolina on low heat until it turns light pink. This step is vital for amplifying the flavor and texture of the khara bath.

2. **Prepare the Tempering**: In another pan, warm the ghee. Add mustard seeds and allow them to splutter. Next, incorporate cumin seeds, chana dal, urad dal, green chilies, minced ginger, and curry leaves. Sauté until the dals achieve a golden brown color.

3. **Add Vegetables**: Incorporate chopped onions and sauté until they become translucent. After that, add carrots, capsicum, green peas, and tomatoes. Cook for a few minutes until the vegetables begin to soften.

4. **Combine Ingredients**: Stir the roasted semolina into the vegetable mixture and mix thoroughly. Then, add 3 cups of water along with the khara bath powder and salt. Combine well.

5. **Cook the Mixture**: Bring the mixture to a boil. Once boiling, lower the heat and cover the pan. Cook for about 5-7 minutes, stirring occasionally, until the semolina absorbs the water and attains a soft, creamy texture.

6. **Final Touch**: After cooking, remove from heat and allow it to rest covered for a few minutes. Fluff the khara bath with a fork before serving.

7. **Serve**: Serve hot alongside coconut chutney. Khara bath is best relished fresh from the stove.

#### Tips for Perfect Khara Bath

– **Vegetable Variations**: Though onions, carrots, and tomatoes are crucial, feel free to try other vegetables like beans or peas depending on what’s available.
– **Ghee Usage**: The amount of ghee can be modified, but using the suggested quantity greatly enhances the overall flavor and texture.
– **Spice Blend**: For an authentic experience, consider preparing the khara bath powder yourself or using high-quality pre-made spice mixes.

Khara bath is more than just a dish; it embodies the essence of Karnataka’s culinary tradition. Whether savored at a local café or prepared at home, this savory delight is guaranteed to satisfy anyone in search of a robust breakfast option.