Sheera and Kesaribath are two sweets made from the same basic ingredient 'Rava' but are different in looks and taste. Going by the names, Kesaribath is the word used in South Karnataka and Sheera in North Karnataka.
Sheera is simple compared to Kesaribath, the other ingredients are water, sugar, clarified butter (or refined oil), cardamon, raisins and cashews. Kesaribath has two additional things- milk and Kesari (saffron). This is how the name has derived. Pineapple pieces are also added to give Kesaribath a flavor.
Sheera is pale while Kesaribath is bright and defnitely Kesaribath tastes better than Sheera.
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Showing posts with label sheera. Show all posts
Showing posts with label sheera. Show all posts
Oct 11, 2008
Uppit, the power food
Uppit is another favorite food item in South India. It is known with different names- upma, uppit, khara-bath, etc. In Bangalore, SLV canteens serve a sweet & spicy combination of kesari-bath and khara-bath which is called as 'chow chow bath'. We'll come back to uppit now.
The basic ingredients are-
You can also add a vegetable in small quantities to give it a different flavor- potato or carrot or beans. In my case, tomato is a must.
The initial preparation steps are just like how you make Avalakki (see the very first post of the blog) until the vaggarni is ready. In this case, the potatoes go in after the onions. Once the vaggarni is ready, add water to it and bring the mixture to boil.
Now comes the tough part, add rava slowly into the boiling liquid and at the same time keep stirring. Once all the rava is poured in, reduce the flame to half and keep stirring till liquid turns into a thick paste. Reduce the flame to seam and of course... stir. Once you feel it's thick enough, stop stirring and turn off the flame.
Allow it to cool for about 15-20 mins and then it's ready...
Normally my uppit turns out good but this time it was not so good... oil was less and potatoes had not cooked fully. May be I should have let the water boil for few minutes. Nevertheless, I enjoyed it.
The basic ingredients are-
You can also add a vegetable in small quantities to give it a different flavor- potato or carrot or beans. In my case, tomato is a must.
The initial preparation steps are just like how you make Avalakki (see the very first post of the blog) until the vaggarni is ready. In this case, the potatoes go in after the onions. Once the vaggarni is ready, add water to it and bring the mixture to boil.
Now comes the tough part, add rava slowly into the boiling liquid and at the same time keep stirring. Once all the rava is poured in, reduce the flame to half and keep stirring till liquid turns into a thick paste. Reduce the flame to seam and of course... stir. Once you feel it's thick enough, stop stirring and turn off the flame.
Allow it to cool for about 15-20 mins and then it's ready...
Normally my uppit turns out good but this time it was not so good... oil was less and potatoes had not cooked fully. May be I should have let the water boil for few minutes. Nevertheless, I enjoyed it.
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