Cucumber-Onion Raita

Ingredients

Main	Spices/Tadka	Generic
1 small Onion	1 tsp Mustard Seeds	Salt
1 small Tomato	1 pinch Hing	Oil
1 medium Cucumber	3-4 Curry Leaves
Fresh Dhania	1 Green Chilli
Yoghurt	1 pinch Chat Masala

Method
Finely chop the green chillies, onion, tomato and cucumber.
Take about 2 cups yoghurt in a bowl and beat until smooth.
Add the cucumber, tomato and onion.
In a skillet, splutter mustard seeds in a tsp of oil.
Add the curry leaves, green chillies and hing and saute for 1/2 a minute.
Add this tadka to the raita.
Garnish with a pinch of chat masala and finely chopped dhania and serve.

Kosmalli

Ingredients

Main	Spices	Generic
2 Grated Carrots	1 tsp Mustard	Oil
1 Grated Beet Root	1 tsp Urad Dal	Salt
1 Grated Cucumber	4-6 Curry Leaves
1/4 cup Split Moong Dal	2-3 Split Green Chillies
Fresh Dhania	1 pinch Hing
	1 pinch Turmeric
	Lemon Juice
	1 tsp Grated Ginger

Method
Soak the moong dal in warm water for about 2-3 hours.
Boil the moong dal for just about a minute so it retains its bite.
Finely chop the Dhania.
In a bowl, toss the moong dal, dhania, grated cucumber, beet and carrots.
In a small skillet, splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the green chillies, hing, turmeric, curry leaves and ginger and saute for 1/2 a minute.
Add this tadka to the salad.
Add salt and mix well.
Add a dash of lemon juice and serve.

Notes
We can also add some yoghurt to this salad to make a raita.

Bagala Bhath

Ingredients

Main	Spices/Tadka	Generic
3 cups Cooked Rice	1 tsp Mustard Seeds	Oil
2 cups Low-Fat Yoghurt	1 tsp Urad Dal	Salt
1/2 cup 2% Milk	1 pinch Hing
1/2 cup Sour Cream	3-4 Curry Leaves
	1-2 Green Chillies
	2-3 Mor Milagai

Method
Mix the rice, milk, yoghurt and sour cream with a spoon or by hand until well blended and creamy.
In a skillet, add 1 or 2 tsp oil and let the mustard seeds splutter.
Add the urad dal and roast until golden.
Add the hing and curry leaves.
Spicing it up with roasted green chillies or mor molagai is optional.
Add this seasoning and some salt to the creamy rice and mix well.
Season with fresh dhania leaves and grated carrot and serve.
Adding some finely chopped cold cucumber to the curd rice tastes great too.