Mosaranna or Curd Rice Recipe | South Indian Tempered Yogurt Rice Recipe

Learn how to make Mosaranna or Mosaru Anna or Curd Rice ~ Popular South Indian rice mixed with creamy sweet yogurt, finely chopped vegetables and fruits tempered with green chillies, ginger and indian spices

~Long rant alert~

Let me warn you in the beginning. This is going to be one long rant. If you are here for the recipe, just skip it and scroll down to the recipe part.

Food blogging is 24/7 job, and mostly it is unpaid/low paid job. We food bloggers put hours and sometimes, days of work into creating every single blog post; recipe idea, back ground food/recipe research, recipe creation, recipe testing, re-testing 4-5 times, taking accurate measurement of the ingredients, jotting down tips/little useful notes, food styling, food photographing, editing the photographs, writing the blog post, crediting/mentioning the original source, editing and finally posting/publishing it. The work doesn’t end there! We also read patiently and reply to every single queries. Apart from labelled as food bloggers, most of us are the sole photographers, content creators, editors, cooks, cleaners, food stylists and also the dishwashers!

And there are some people who ‘research’ on Google and get ‘inspired’ by others write ups and recipes and simply ‘ctrl C + ctrl P’ not just the recipes, but also the stories/prologue to the recipe posts. I will not call them lazy. I will not even call them naïve. They are simply the plagiarists who ride high by stealing others content and passing them as their own and go another step by ‘copyright’ing the stolen content! What for? Fame? Money? Popularity? I don’t know! When my 6 year old knows what's right from wrong, I find it rather saddening to see a well-educated people who pretend to be ignorant and plays victim card, It clearly shows that education and ethics and values are two different things!

Mint and Coconut Rice Recipe | Simple and Quick Mint Rice Recipes

Learn how to make Mint and Coconut Rice ~ South Indian rice recipe of fresh coconut, mint and lime juice flavoured with generous tempering of crunchy cashew nuts, juicy raisins and aromatic spices

I am not the only one for whom many of life's most intimate details come flooding back at the sight, smell and taste of particular foods. It is not really a big surprise that, while I struggle to remember my mobile phone number or sometimes, rake my brain helplessly to recall my best friends' names, the merest sniff of certain food can bring back memories from the days of my early childhood with frightening clarity and make me walk down the memory lanes with rose-tinted nostalgia. One such dish that is stored safely in my food memory treasure chest is the simple and unassuming Mint and Coconut Rice from my school days drenched in monsoon rains and Amma’s love.

It was the first Monday of June, probably the most dreaded day for any kids in India. It was the day when schools would reopen after two months of fun filled adventurous summer holidays. Dressed in new uniform with shiny new black shoes and socks and cart load of new text books and notes on our bags, we kids would drag ourselves to school half-heartedly wishing it was just a bad dream and anytime the bubble would go pop as soon as we opened our eyes. Unfortunately, it was not the case! The thought of no more sleeping late at night and getting late in the morning, no more picnic lunches in the mango orchards and climbing the mango trees, no more sling shots and biting into raw or juicy stolen mangoes was enough to dampen our spirits. To top it all, on every first day to school it would rain like it never rained before, dampening our uniforms and spirits.