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

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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!

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


Morning Meal:

Dosa, Pesarattu, and Utappam:

Idly:

Minimalism for Morning:

Ponganalu (Paniyaram)

Upma:

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:

Mithai:

Karalu or Snacks (Bharath):

Deep Fried in Peanut Oil

Pan-Fried:

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:

Bread:

Burger (Cutlet) and Sandwich:

Pizza:

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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13 Comments

  • By Rama Prasad, April 15, 2009 @ 1:35 pm

    Tamarind Pulihara –

    Ingredients:

    rice 1 cup
    tamarind Paste 5 tsps
    green Chillies 8
    ginger 1 inch cube
    red Chillies 2
    peanuts 2 tbsps
    mustard Seeds 1 tsp
    chana Dal 2 tsps
    Urad Dal 2 tsps
    asafoetida 2-3 pinches
    Curry leaves 2 stems

    Method of preparation:

    Cook rice by adding 2 cups of water and cool it under room temperature.

    Roast mustard seeds(1tbsp)and red chilies(2) and grind into fine powder by adding salt.

    Heat oil add red chillies, chana dal, urad dal, rayi, groundnuts, hing, curry leaves and green chillies & grated ginger.

    Then add the tamarind paste to the oil and add turmeric powder.

    When the tamarind paste cooks and leaves oil, add salt and remove from heat.

    Now add this mixture to rice along with roasted ground mustard powder.

  • By Deepthi Talipineni, July 16, 2009 @ 3:22 pm

    Hi Indira, I love ur site..for all the traditional foods I just come to ur site. It reminds me of the food that I ate back home what my grandmom and mom make. I am from anantapur..so ur food is more relevant..u rock!

  • By Esther Aruna, August 4, 2009 @ 2:40 am

    Hello Indira

    Hope all is well with you and your family. I am a telugu lady (from chennai) married to a hyderabadi and living in the middle east for the 20 yrs (Doha, Qatar close to Dubai – UAE). I enjoy the way you present your recipes. Just wanted to ask you a quick question, I made paneer as per your directions but made it with milk powder though and the cheese appeared yellow in colour whereas the paneer that you posted looked white and also the idlis that I prepare here do not appear very white in colour. Any suggestions as to what I should be adding or is it due to the water and weather conditions in the middle east here. Terribly hot and dry. Awaiting your comments. YOur immediate response is highly appreciated.
    Take care and regards, Esther

  • By WH, December 23, 2009 @ 6:15 am

    I really like your writing style, its not generic and extremly long and tedious like a lot of blog posts I read, you get to the point and I really enjoy reading your articles! Oh, and merry Christmas!

  • By Maria Priya, January 19, 2010 @ 3:13 am

    Hi Indira,

    I really like your blog very much…. It’s so informative & presented in such detail. This list you put up is also very good. Keep up the good work.

  • By chd, January 24, 2010 @ 2:11 am

    Dear indira

    Thankyou so much for Raagi Mudda. I could not traceout that recipe which i noted earlier. So giving my fb here.I have shown u r ragi mudda method which i made to a karnataka person and they gave good comments that nicely made. Thanks a lot for raagi mudda.

  • By Pilar, October 14, 2010 @ 4:49 am

    My other half just told me that my Chole its better than his mother’s!!!! Hearing that from an indian sikh to his spanish girlfriend its quite something! Your chole recipe its the best I have ever made! I will be trying all of them little by little. We live in Madrid and its truly difficult to find good vegetarian places or recipes. Your website its a breath of fresh air in our kitchen. Thans again.

  • By Swathi jupudi, October 14, 2010 @ 11:20 pm

    Hi indira

    Congratulations for your success in publishing all these receipe.thank you very much for inspiring us to cook with your wonderful receipes. I am really very happy and glad to know my native place receipes.

    All the best for your future plans..keep rocking..

  • By m.sree ramulu, December 1, 2010 @ 7:22 am

    I am trying to find recipes for kanda {elephant’s leg {or yam?}. Your site is awesome.

  • By Pragati, September 21, 2011 @ 12:11 pm

    Awesome Indira garu……….. this is a awesome website. I cant imagine having all the recipes in one place. I think my mommy can have her sleep back now getting away from mignight calls, asking for recipes.
    I have to really appreciate your patience, dedication and passion for cooking.

    Simpley love the recipes…

  • By A. Asser, January 13, 2012 @ 10:43 am

    hello, i came across your website by accident and i just LOVE it!!! I am absolutely hooked!! Its presented in such great detail and the pictures are awesome. Also thank you for the English translation of the recipe title :) I make sure that I visit your website every single day – so thank you very much and keep up the good work :)

  • By swapna, December 25, 2012 @ 9:39 pm

    Indira Garu,

    Thank you so much for all this. My parents are both from the same region as you are and being a vegetarian, I love going thru your site and relate to all the ingredients and names… like ‘issurayi’, ‘ponganalu’ coz who even knows such things now :) .

    I have one request, can you pls post some healthy vegetarian snacks that can be steamed & made quickly at home such as Tamilian or Gujarati snacks?

    Keep cooking & posting your wonderful recipes for the rest of us :) .

    Thanks,
    Swapna.

  • By sujatha, October 18, 2013 @ 5:30 pm

    I like your website. I am from Bangalore.

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