Mosaranna (Spicy Yogurt Rice)

Ingredients
Anna (cooked Rice): 2 cups
Mosaru (Yogurt): 2 cups
Southekai (Cucumber): 1 (chopped)
Carrot: 1 (grated)
Tomato: 2 (chopped)
Apple: 1 (chopped)
Drakshe (Grapes): 1 small bunch (halved)
DaaLimbe (Pomegranate): 1/2 (seeds)
Shunti (Ginger): 1 inch piece (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Hasi Menasu (Green Chilli): 1 (finely chopped)
Nimbe Rasa (Lemon Juice): of 1/2
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Ona Menasu (Dried Red Chillies):  1-2
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
In a large bowl, mix together all the ingredients. In a small pan, heat oil and add oggarane ingredients to it. Pour this over the Mosaranna.

Tharakari Bhaath (Spicy Vegetable Rice)

What is Bhaath?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish,Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


for Grinding
Thenginakai (Coconut): 1/2 cup (grated)
Neerulli (Onion): 1
Bellulli (Garlic): 4-5 cloves
Shunti (Ginger): 2 inch piece
Hasi Menasu (Green Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
Kothambari Soppu (Coriander Leaves): 1 small bunch
Pudina (Mint Leaves): 1 small bunch


Method
Grind the ingredients in set 2 to a smooth paste using very little water. In a big saucepan or pressure cooker, saute the vegetables in the oil.When browned, add rice and saute till it turns brown too. Add the ground paste and saute till the raw smell vanishes. Add salt and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

Usli (Sprouts Salad)

Ingredients
MoLake banda KaaLugalu (Mixed Sprouts) or BeLe (Lentils): 2 cups (soaked in water overnight)
Neerulli (Onion): 1 (chopped)
Tomato: 1 (chopped)
Shunti (Ginger): 1 tsp (grated)
Jeerige (Cumin Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Arashina (Turmeric Powder): 1 tsp
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Nimbe Rasa (Lemon Juice): 2 tsp

Enne (Oil): 1 tsp
Uppu (Salt): to taste

Method
Boil the sprouts and drain. Heat oil in a wide pan and add cumin seeds, (green or dried red) chillies, turmeric powder, ginger and onion to it. When onion turns pink, add sprouts, tomato, grated coconut, lemon juice, coriander leaves, salt and mix well. Serve hot or cold.

Variation: Usli can be made of individual sprouts or lentils too.

Kosambari (Salad)

What is Kosambari?

Ingredients
Hesaru/Kadale BeLe (Green Gram/Bengal Gram Lentil): 1/4 cup(soaked in water for 1 hr and drained)
Southekai (Cucumber): 1 (peeled and finely chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Nimbe Rasa (Lemon Juice): 1 tsp
Shunti (Ginger): 1 tsp (grated)
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Hingu (Asafoetida): a pinch
Enne (Oil): 1 tsp


Method
Mix the above ingredients in a bowl. Heat oil in a small pan and add the oggarane ingredients to it. Pour this over the Kosambari and mix well. Serve cold.

Variation: grated Carrot can be added instead of Cucumber.

Thovve (Ginger-Lentil Soup)

Thovve is a very tasty, nutritious and slightly spicy Lentil Soup. Thovve can be made from Togari BeLe or Hesaru BeLe or Kempu BeLe (Yellow or Green Gram or Red Lentils).

Ingredients
BeLe (Lentil): 1 cup
Hasi Menasu (Green Chillis): 2 (slit)
Shunti (Ginger): 1 inch piece (chopped)
Neerulli (Onion): 1 (chopped)
Coconut Milk or (grated & ground): 1/4 cup (optional) 
Arashina (Turmeric Powder): 1 tsp
Neeru (Water): 1 cup
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp


Method
Cook the Lentils in a pressure cooker (3-4 whistles) or in a saucepan (for 30 mins) along with onion, ginger, green chillies, turmeric powder and water. Once the Lentils are cooked well, mash it and add salt and coconut milk/paste (optional). Heat the oil in a small pan and add oggarane ingredients to it. Pour this over the Thovve and serve hot.