Recipe Index

Mahanandi is easy to navigate, and recipes are archived in four ways.

Browse by Ingredients: Ingredients are listed in alphabetical order in category section on the sidebar of Mahanandi.

Browse by Date or Month: Recipe name appears by hovering the mouse on the calendar. Clicking on the dates in the calendar will take you to the recipe that is blogged on that day. Or click on the month in archives section and then on the date in calendar.

Browse by Title: Recipes are listed in types of meal, courses and cuisines on this page.

Browse for Indian Sweets: Sweets List


About Culinary Experience and Recipe Inspiration

My culinary life in few words:

I started out as a burper and spitter (aren’t we all?), taste tester, picky eater, ruthless critiquer (1 to 12 years age), trained under my mother’s guidance to dish washer, prep cook, line cook, sous-chef (12 to 25 years) at home. I was a partner and assistant chef, immensely benefited from my other half’s culinary wisdom and wit (25 to 30 years). I am the chief home-chef and kitchen manager at this time.
My culinary experience is a process of progression and I will always be an eager student at Mother Annapoorna’s culinary school.

Recipe Inspiration:

The main portion, about 60 percent of the blogged recipes at Mahanandi listed below, are from my homeNandyala in India.

The remaining 40 percent, inspired by my imagination and the time I spent visiting and browsing famiy, friends and fellow food bloggers real and virtual kitchens.

Index Layout

As a reader, cook, taster and enthusiast I fashioned the index page following the strict Indic culinary wisdom, on how we serve the meal in a traditional setting. This page is laid out in a way, that if you cook a recipe from each category, you would have sampled the complete “Morning to Night” meal experience of my home. The combinations and possibilities are endless. It’s very much possible to re-create the varied and myriad hues of Indian cooking – a different flavor and texture for each of its hundred thousand villages.

“Real Knowledge is to know the extent of one’s ignorance”, the old Sanskrit proverb says. I hope you find here some information and recipes which you recognise, and others which surprise and delight you enough to try them out. Enjoy!


A Daily Record: Articles, Recipes and Photos from My Home
(From March 26th, 2005 to December 30th, 2009)

Morning Meal:

Dosa, Pesarattu, and Utappam:


Minimalism for Morning:

Ponganalu (Paniyaram)


Refreshing Paniyam:

Vindu Bhojanam for Mid-day or Night:

(The recipe index is laid out in the traditional serving ritual of Vindu Bhojanam (feast). Water first, then salt, pachadi, podi, uragaya, teepi (sweet), kaaram (snack), festival rice, rice, pappu, kura, pulusu, sambar, rasam, perugu, and the meal ends with sweet taste of Mother Earth, the seasonal fruits like banana, mango etc.)

Pacchadi, Podi and Uragaya:

Pacchadi (using Rolu or Mortar & Pestle):

Pacchadi or Chutney (Made in a Mixer, Blender or Food Processor):

Podi (Spicy Powder):

Uragaya (Pickles of India):

Teepu (Sweets, Bharath- 101):

Festival Sweets:


Karalu or Snacks (Bharath):

Deep Fried in Peanut Oil


Oven Baked:

Traditional Sun~Dried Snacks of Bharath:
(Vadiyam, Papadam, Appadam etc)

Annam & Dhanyam (Rice and Grains):

Festival Rice:

Pulao (Masala Annam, Pilaf, Fried Rice):

Ganji, Kanji or Congee

Articles on Rice and Grains from India:

Chapati, Naan, Paratha, Puri and Roti:

Pappu (Dal, Daal, Dahl):

Pappu With Kandi Pappu (Toor, Tuvar Dal):
(Pappu with Kandi pappu and vegetabels is prepared for daily meals at my home and at Nandyala.)

Pappu With Pesara Pappu (Moong, Mung Dal):

Pappu With With Masoor Dal (Red Lentils):

Pappu with Split Peas – Green and Yellow:
(Split peas are neither toor dal nor chana dal. It’s the truth!)

Chaaru, Pappuchaaru, Pacchi Pulusu, Rasam and Sambar:

Pappuchaaru, Pacchi Pulusu, Rasam:

Sambar: The South Indian Soopa
(Difference between Soup and Sambar – No vegetables are harmed (mashed) in sambar.)

Kura, Vepudu, Poriyal, or Thoran:
(Indian Salads With Minimum Saute)

Cooking cut-up vegetables briskly in a small amount of oil, stir-frying or sauteing is the most popular tenchnique that I use in my cooking. The resulting dish is called “Kura” or “Vepudu” in Telugu.

Kura, Kurma, Pulusu or Subji:

Home Classics with Fresh Vegetables

Home Classics With Beans and Legumes:

Home Classics With Paneer:

Home Classics with Egg:

Home Classics for a Potluck Party of 25:

Restaurant Popular, but to My Palate:

Adapting World’s Classics to My Palate:

Perugu, Dahi, Curd or Yogurt (Raita)

Refreshing Ice (Granita, Icecream, Sherbet):

How to Prepare? The Essentials:

Yogi Diet (Food of Fasting Days):

Vitamins for Everyday: Herbs and Spices with Recipes
(by Anjali Damerla)

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Occidental Food:

Occidental grub happens at my home occasionally. This is a record of such accidents.

Bread, Burger, Pasta and Pizza:


Burger (Cutlet) and Sandwich:


Pasta or Noodles – Wheat and Rice:

Sugary Desserts Sans Western Whimsy:

Cakes and Scones Filled with Fruit and Nuts:

Clafouti, Pies and Tarts:

Cookies and Such:

Jams and Such:

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Discoveries and Divine Prasadams:

New Traditions:

Bhakti~Bhukti (Devotion Mixed with Dining):

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Cookery: Books, Food Art, Pots and Pans

Cookbook Reviews and Interviews:

Food Art:

Food Articles:

Pots and Utensils:

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The Joy of Effort ~ Personal and Team:



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