Yesterday, I was interviewed on We Are NY Tech, a site that profiles people in the tech community of New York. In the interview, I talked a lot about why I started writing The ABCD’s of Cooking and what’s continued to inspire me about the project. You can read the full write-up here.
Mosaranna or yogurt rice (and sometimes called curd rice but I don’t like that name:) is a staple of South Indian cooking. In my mom’s language, Kannada, ‘mosaru’ means yogurt and ‘anna’ means rice so mosaranna literally translates to “yogurt rice.”
We are in between seasons right now which gets kind of confusing in the kitchen. Last week it was 80 and I didn’t really want to eat anything and this week it got cold again, which made me want soup and pretend like it’s winter! This soup recipe is a play on potato leek, but with lentils (either masoor or moong pictured above), less potato and topped with fried spices. It’s a good way to get a creamy consistency but not by using a starchy potato and get some protein while you’re at it.
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