Mahanandi

by Janani Srinivasan

Students and Rasikas of Karnatic classical music who fondly (or not 🙂 ) recall their first tentative forays into “Sarali” and “Janta Varisais” might also remember that the credit for a creating a pedagogy of Karnatic classical music goes to Sri. Purandaradasa. And if your mother was a particularly determined woman, you may even have dutifully trotted out works from his corpus to bored admiring relatives come socio-religious occasions like Navarathri and Varamahalakshmi Vratha gatherings.

Whether it is Ratnakara the bandit turned into the Adikavi Sri.Valmiki Muni, or Angulimala the grisly finger-slicing highway terrorist turned Buddhist monk, tales of what can fairly be called instantaneous and extreme spiritual makeovers have captured the imaginations of generations of Indian story tellers and their listeners for centuries. The narrative arc usually progresses along the lines of hopelessly-and-diabolically-evil-person reaches the apogee of his (supported usually by a silently long-suffering her) evilness when a chance encounter; usually in the form of divine grace; completely awakens and transforms said individual. They then attain a sort of mythic stature and are held up as role models for future generations to emulate. Indeed, the story of the rapaciously greedy miser-turned musician-mystic Sri Purandaradasa is a familiar and inspiring one to many of us who grew up listening to these tales. Wiki weighs in with a more complete history of Sri Purandaradasa.

Stamp Commemorating Sri Purandaradasa

In our family, one of our all-time personal favourites from his oeuvre remains the haunting “Ragi Tandira”. Kannada speakers will identify with the clever punning on the word “Ragi”. Much like a Zen koan, the lyrics here have layers of meaning couched in seemingly quotidian references.

Indeed it is not hard to surmise that Purandhara dasa, once he became a wandering minstrel after giving up his former materialistic life, must have still been intimately familiar with the kind of people that once made up his close family and friends circle. Hence, his desire to show them the path to a more richer inner life must have been tempered with the practical consideration that they might reject his message if he was too heavy handed or preachy.

This composition opens with the poet singing, “Have you brought Ragi for alms?” He then goes on to describe Ragi in glowing adjectives “Yogyaragi , Bhogyaragi” and so on… While in one sense, it can be read as an extolling of Ragi, the staple local grain, the sustainer of life itself with various adjectives: Yogya (worthy) + Ragi, Bhogya (enjoyable) + Ragi ; on another level, it is a veiled injunction to the householders themselves to become “worthy”, “Yogyaragi” as one word.

Here the notion of “Yogyatha” like many words in the vernacular, defies simplistic translation. It is a conflation of many shades of meaning conveying a sense of worthiness, deservingness, etc. The rest of the song progress in the same vein exhorting us to various acts of goodness like offering food to the needy (anna chatrava nittavarAgi), attaining fame for the right reasons (kyathiyali migilAdavarAgi) and cautioning us to stay away from inethical practices (anya varthegaLa bittavarAgi) and so on.

So as homage to Sri Purandharadasa, his beloved Vittala and the ancient grain sustaining generations of his people; here is my mother’s recipe for Ragi Idlis. What a song and dance over a simple grain you say? Well, just try these. Like a mother’s love, these are earthy and wholesome. In a word, Perfect!

Ragi Grains ……………………. Sprouted Ragi and Rice Batter for Idlies

Recipe:
(Makes atleast 2 dozen of the standard sized Idlis- but quantity yielded depends on the Idli mould size.)

Whole Ragi Grain- 1 cup
(I sprouted these for added nutritional benefits. But it’s not strictly necessary)
Idli rice (parboiled) – 1 cup
Whole skinned Urad dal – ¾ cup
Methi seeds -1 tablespoon
Salt to taste
Sesame oil- to grease idli moulds (I used “Idhayam” brand)

After multiple washes, soak the Ragi for a day. Drain and let it rest for another day till you see tiny white sprouts. Alternatively, you can skip the sprouting and just soak the ragi for 3-4 hours longer than you soak the rice. Soak rice, whole urad and methi seeds in separate containers for 4-6 hours or overnight.

In a wet grinder or a mixie /blender, grind the urad dal till light and fluffy. A test for fluffiness is to keep a bowl of water and drop a tiny pinch of batter. If it floats, it is light enough. Then add and grind the Ragi grains and Methi and finally the rice. Take care that the rice should not be ground too smooth. It should be of rice Rava consistency. Alternatively, you can use rice Rava instead. Take the batter in a vessel, fold in some salt to taste and leave it overnight to ferment. I found that the dough fermented really well, doubling up and overflowing the vessel. So take adequate precautions.

Next morning, lightly stir the well fermented batter. Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done. Ragi idlis can be served with a dollop of butter or ghee on top, along with the usual fixings on the side: sambar, coconut chutney and/or Milagai Podi.

~ Article by Janani Srinivasan

Light and Soft Ragi Idlies

Notes:
Audio of Ragi Tandira sung by the late Sri. Maharajapuram Santhanam in Raga Kalyanavasantham – Link.
Ragi pronounced with “Ra” as “raa”, “G” as in God not as in gentle, “i” pronounced “ee”.
Tandira pronounced Thundheera with the “h” NOT aspirated. “T” and “d” sounds softened not sharp as in the common American/English usage and the “an” is pronounced “un”.
Janani Srinivasan’s articles on Mahanandi: It’s Chakalaka, Baby!, The Arisiupma Trilogy.

Bhukthi means nourishment. While nutritious food is needed to sustain us for everyday activities and the maintenance of this physical body, a different kind of Bhukthi is necessary to satisfy our cravings to realize the true happiness in ourselves. Constant indulgence in the name of God (Bhakthi) provides the nourishment to realize the bliss of boundless divinity in the ego-limited humans.

This relation between Bhakthi and Bhukthi thus goes deep and this concept is brought to the people in beautiful poetry and song by many saint musicians of India.

Saint Purandara Dasa, the father of Carnatic music has created song and music the way to achieve the happiness which we all seek. He has composed innumerable songs called keerthana’s, full of wisdom and devotion eternalized in the hearts of people. His message of morals is handed out in easily understandable form, woven together with stories from the epics, along with beautiful expressions and analogies. No wonder his songs have pleased, inspired and guided people since more than four hundred years.

Stamp Commemorating Sri Purandara Dasa

God is the source for infinite happiness and he has infinite names, infinite forms and is ubiquitous. For Purandara Dasa, God is Purandara Vittala in whose form he saw all other manifestations or avatars of God like Rama, Krishna, Shiva and Hanuma.

The spiritual song “Rama nama payasakke” is quite popular and sung by many in their own versions. It was written in the beautiful south Indian language of Kannada which is said to be as enchanting as the fragrance of kasturi. Saint Purandara Dasa elicits the great bliss in chanting the name of the God Vittala in “Rama Nama Payasakke“.

The keerthana explains with an easy analogy on how to obtain the spiritual bliss or Ananda with a recipe to make payasam.

The keerthana goes like this:

Pallavi: rAma nAma pAyasakke krSNa nAma sakkare viTTala nAma tuppava kalasi bAya capparisiro
Charana1: ommAna gOdiya tandu vairAgya kallali bIsi summane sajjige tegadu kammana shAvige hosedu
Charana2: hrdayavembo maDikeyalli bhAvavembo esaraniTTu buddhiyinda pAka mADi harivANake baDisikoNDu
Charana3: Ananda Anandavembo tEgu bandidu kaNIrO Ananda mUruti namma purandara viTTalana neneyiro

Purandara Dasa sings, “O people, indulge in the lip-smacking-good payasam called Rama nama, which is made sweet with the sugar called Krishna nama and is richly folded with the ghee called Vittala nama”.

Then he describes the meticulous details needed to make this special payasam from the scratch.

First obtain wheat flour of honor. Grind it in the mill of detachment. Make the dough called simplicity and draw thin semiya noodles from it.

In the pot called your heart, boil the noodles with the milk of feelings. Cook it then with the wisdom of worship.

Add the sweetness of Krishna’s name as sugar, and the nourishing richness of Vittala’s name as the ghee and lo you have your lip-smacking-delicious payasam.

Purandara Dasa even describes the proper method to enjoy the delicious payasam. He beckons us to serve it on a large platter and enjoy it. When burps emanate out of fulfillment, he asks us to remember the name of God Vittala who is the embodiment of immeasurable happiness and ecstasy.

Through this keerthana, purandara dasa gave us a recipe to live an ideal life. To live our life with honor, come through the grinds of materialistic attachments with austerity, and obtain the raw material for happiness using the simple method of devotion. Allow the feelings of joy and love boil in our heart wisely, and celebrate every moment of our life bit by bit contemplating God’s grace with gratitude. That is the ultimate sweet bliss!

Makara Sankranthi Shubhakankshalu!

Semiya, Sugar, Ghee, Milk, Cashews and Draksha ~ Ingredients for Payasam

Rakthi Raga for Bhukthi ~ Semiya Payasam

Article Contributed by Madhuri Akkenepalli (Friend of Mahanandi)
Photos by Indira Singari
Previously on Rakthi Raga for Bhukthi:
Of Being and Becoming ~ Ragi Idlies by Janani Srinivasan

Links:
Saint Purandara Dasa on Wiki.
Audio Links to “Rama Nama Payasakke”:
by Sreemathi Sudha Raghunathan and Vijayalakshmi Subrahmaniam

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 home – Nandyala 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: Besan Dosa (Besan ka Cheela, Puda or Socca) Masala Dosa Ragi Dosa (Ragi Utappam) Wheat Flour Dosa (Goduma Dosa) Pesarattu with Green Split Moong Dal Pesarattu with Sprouted Moong Beans Pesarattu with Yellow Moong Dal Idly: Idly Rosematta Idly Masala Idly Ragi Idli – By Janani Minimalism for Morning: Badam(Almonds) for Breakfast Saffron Paneer for Bread or Roti Ponganalu (Paniyaram) Ponganalu Ponganalu with Spinach and Sara Pappu(Chironji) Upma: Buttermilk Upma Couscous Upma Cracked Wheat Upma Hominy Grits Upma Oatmeal Upma Potato Upma Ragi Mudda (Ragi Sankati) Rice Ravva Upma (The Arisiupma Trilogy) ~ By Janani Roti Upma with Bajra Roti (Sajja Rottupma) Tomato Bath Buggani with Borugulu (Puffed Rice, Murmura) Buggani ~ Brussels Sprouts Borugulu Refreshing Paniyam: Masala Chai Panakam with Jaggery and Sonti Ragi Malt Sonti Coffee and Sonti Tea (Dried Ginger Coffee and Tea) Sonti Kashayam (Dried Ginger Ale)

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): Brinjal~Jaggery Pacchadi (Vankaya-Bellam Pacchadi) Coconut Pacchadi – Raw Gongura Pacchadi (Ambadi) Onion Pacchadi Ridgegourd Pacchadi (Beerakaya) Pacchadi or Chutney (Made in a Mixer, Blender or Food Processor): Chipotle Chilli Pacchadi Coconut Pacchadi (Kobbari Pacchadi) ~ for Dosa, Idly, Pongal and Upma Coconut Pacchadi ~ Raw Rocks from Bharath Coriander~Pappula Pacchadi Coriander – Tomato Pacchadi Cranberry Chutney ~ India Inspired Crunchy Cucumber Green Tomato Chutney Methi Pacchadi (Fenugreek, Menthi Chutney) Peanut Pacchadi (Palli/Buddala Pacchadi) Peanut~Jaggery Pacchadi (Tiyya Buddala Pacchadi) Red Bell Pepper Pacchadi Sundried Tomato and Red Bell Pepper Pacchadi Podi (Spicy Powder): Idly kaaram Podi Jeelakarra Karam (Aromatic Cumin Powder) Kobbari Kaaram (Fragrant Coconut Powder) Pappula Podi (Spicy Chickpea Powder) Peanut Podi (Palli/Buddala Kaaram Podi) Vellulli Kaaram (Red Chilli-Garlic Powder) Uragaya (Pickles of India): Andhra Aavakaaya: Andhra Aavakaaya with Green Mangoes Tomato Aavakaaya with Green Tomatoes Uragaaya: Nimma Uragaaya of Nandyala ~ 2010 Nimma Uragaaya of Nandyala with Key Limes ~ 2009 Nimmakaya Pickle (Lime Pickle) ~ 2005 Mitha Nimboo Chutney (Sweet Lemon Pickle) The Art of Tomato Pickle ~ Slow Simmer Method Usirikaya Pickle (Amla Pickle) Teepu (Sweets, Bharath- 101): Festival Sweets: Bhakshalu (Bobbatlu, Puran Poli, Holige) ~ Ugadi & Dasara Sweet Kudumulu ~ Vinayaka Chavathi Sweet Nuvvula Mudda, Til Laddu ~ Nagula Chavathi Sweet Panakam ~ Sri Rama Navami Naivedyam Payasam, Pesarapappu or Moong Dal Payasam, Sanagapappu or Chana Dal Payasam, Saggubiyyam or Sabudana Paramannam, Bellam ~ Sankranthi Sweet Paramannam, Chakkara Tiyya Pongali, Bellam ~ Sankranthi Sweet Mithai: A Date wth Cashew Banana Halwa (Nenthra Pazham Haluva) – By Kerala Girl Besan-Coconut Burfi (The 7-cup Magic) Borugula Laddu (Murmura Laddu, Rice Crispies) Cashew Sweet (Kaju Tikki / Jeedipappu Paakam) Cashew-Walnut Laddu (Jeedipappu-Akhrot Burfi) Coconut Burfi (Kobbari Lauzu) Gulab Jamuns with Sweet Potato Jaggery~Coconut Puffs Jaggery~Tamarind~Cumin Candy Kalakand Mango – Strawberry Popsicles Mysore Pak Pala Kova (Doodh Peda) Pala Kova Panasa Thonalu (Pala Kova Filled Jackfruit) Pumpkin Halwa with Almonds Ripe Plantain Sweet (Pazham Puzhungiyathu) Sunnundalu (Urad Dal Laddu) Walnut Burfi (Akhrot Laddu) Karalu or Snacks (Bharath): Deep Fried in Peanut Oil Bajji or Pakora Stuffed Green Chilli Bajji (Mirchi Bajji) Mirchi Bajji ~ Hyderabad Style Beerakaya Bajji – Andhra Special (Turai, Ridgegourd) Egg Bhajji Masala Vada Banana Biscuits (Mangalore Buns) Blackeye Beans Fritters (alasanda vada) Crispy and Crunchy Chickpeas (Masala Sanagalu) Masala Peanuts Little Golden Parcels (Samosas with a Twist) Murukulu Plantain Chips Pan-Fried: Roasted Cashews Sauteed Sprouts ~ Moong, Moth and Red Chori Oven Baked: Egg Puffs Prepared with Parathas (Puffy P Egg) Green Chickpea Kababs (Hare Chane Ki Seekh) Oven-Roasted Red Potatoes Microwave Potato Chips Stuffed Baby Portabellas Tamarind Popcorn Taro Root Chips (Chaama Dumpa/Arvi) ~ Oven Baked Traditional Sun~Dried Snacks of Bharath: (Vadiyam, Papadam, Appadam etc) Sun Salutations~ Majjiga Mirapa (Dahi Mirchi): Majjiga Mirapa (Sundried Yogurt Chillies, Dahi Mirchi) Dahi Mirchi with Cayenne Dahi Mirchi with Pequin Peppers Annam & Dhanyam (Rice and Grains): Festival Rice: Pulihora: Chitrannam (Lemon Rice) Mango Pulihora Mango-Carrot Pulihora Mango-Coconut Pulihora (Mamidi Kobbarannam) Yogurt Rice with Mangoes (Mamidi Pandu Perugannam) Pongali: Pulagam ~ Sankranthi Tradition Pongal (Pongali) ~ Classic Centuries-Old Recipe Pongal with Green Pearls Vegetable Pongal ~ A Pleasing Meal Bisi Bele Huli Anna with Rosematta Pulao (Masala Annam, Pilaf, Fried Rice): Bittergourd and Basmati (Karela Pulao) Brussels Sprouts Basmati Fragrant Fried Rice with Lemongrass and Curry Leaves Fragrant Basmati Rice with Fresh Tuvar Methi~Nariyal Pulao (Fresh Fenugreek-Coconut Pulao) Mint Fried Rice (Pudina Pulao) Red Radish Pulao Tomato~Basmati Pulao Ganji, Kanji or Congee Plain Ganji Flavored with Curry Leaves Vegetarian Congee with Rosematta and Yuba Articles on Rice and Grains from India: Rosematta Rice (Kerala Red Rice) Sona Masuri Rice ~ From Andhra Pradesh, India Millet Rice (Korrannam or Korra Buvva) Chapati, Naan, Paratha, Puri and Roti: Chapati – Avocado Chapati Puri Pictorial Punjabi Naan Paratha ~ Pepper Parathas with Red Bell Peppers Sorghum Roti (Jonna Rotte, Jowar 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.) Amaranth Dal (Thotakura Pappu) Brinjal Dal (Vankaya Pappu) Arvi, Taro leaves Dal (Chaamakura Pappu) Cranberry Dal ~ Nandyala Inspired Fenugreek Dal (Menthi kura Pappu) Gongura Pappu (Ambadi Dal) Gongura Pappu and Mango ~ Andhra Love Gongura Adugula Pappu ~ from Nandyala Lemon-Cucumber Dal (Budamkaya/Dosakaya Pappu) Mango Dal (Maamidi Kaya Pappu) Punjabi Tinda with Toor Dal Ridgegourd Dal (Beerakaya Pappu) Spinach Dal (Palakura Pappu) Spinach – Garlic Dal Spinach Mango Dal (Palakura Pullakura) Tomato Dal (Tomato Pappu) Tindora Dal (Dondakaya Pappu) Pappu With Pesara Pappu (Moong, Mung Dal): Mooga Gaathi with Sprouted Moong Beans Moong Dal with Ridgegourd (Beerakaya Pesarapappu Kootu) Moongdal Aamti with Kokum and Goda Masala Moongdal with Ridgegourd (Beerakaya/Turai Pesara Pappu) Pappu With With Masoor Dal (Red Lentils): Chard with Masoor Dal Healthy Dal with Masoor Sprouts Khatti Dal ~ Hyderabad Style Pappu with Split Peas – Green and Yellow: (Split peas are neither toor dal nor chana dal. It’s the truth!) Spinach-Split Pea Dal Matar Kadoo Ki Dal (Green Split Peas with Acorn Squash) Chaaru, Pappuchaaru, Pacchi Pulusu, Rasam and Sambar: Pappuchaaru, Pacchi Pulusu, Rasam: Pappuchaaru with Bendakaya (Bendi/okra) Plain Toordal Rasam (Chappidi Pappuchaaru) Peanut Pachhi Pulusu (Peanut Cold Rasam) Bhakshala Rasam Chanadal Chaaru Lemongrass Rasam Moong Dal Rasam (Pesara Chaaru) Tomato Rasam Tomato-Garlic Rasam of Nandyala Taro Root Rasam (Chaama Dumpala Chaaru) Sambar: The South Indian Soopa (Difference between Soup and Sambar – No vegetables are harmed (mashed) in sambar.) Beetroot Sambar Okra Sambar (Bendakaya Sambar) Pacha Sambar with Fresh Green Spices ~ by Veena Parrikar Potato (Aloo) Sambar Shallot Sambar (Ulli, Baby Onions Sambar) White Radish Sambar (Mullangi 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. Aloo Methi Aloo Pudina (Pudina Potatoes) Aloo with Rosemary and Cumin Aloo Vepudu (Potato Fry) Amaranth-Coconut Kura (Thotakura Vepudu) Amaranth-Green Brinjal Kura (Poluru Vankaya Thotakura) Amaranth~Chana Dal Kura (Sanagaballa Thotakura) Amaranth and Spinach with Tomatoes (Thotakura Palakura) Banana Pepper Kura Beetroot Kura Beetroot, Red Cabbage, Red Beans Kura Beetroot & Carrots – Steamed Beetroot Steam-saute, Red and Gold Varieties Bitter Gourd Kura (Kakarakaaya) Bitter Gourd Chips (Kakara Chips) Brinjal-Ginger Kura Brinjal Cilantro (Vankaya Kottimera Kaaram) Brinjal-Cumin Kura (Vankaya Jeelakarra Kaaram) Brinjal (Eggplant) Kura Brinjal with Besan (Besan Baingan) Baby Brinjals with Baby Potatoes (Vankaya Urlagadda Vepudu) Broadbean Kura (Chikkudu Podi Kura) Brussels Sprouts Kura Brussels Sprouts~Potato~Green Garbanzos Kura Cabbage Kura Capsicum (3 color) Saute Capsicum Vepudu with Pappula Podi Capsicum (Bell Peppers) with Besan Chayote Kura (Bengaluru Vankaya Kura) Cluster Beans Vepudu (Matti kaayalu, Gawar Beans) Cluster Beans Kura (Matti Kaayalu, Gawar Beans) Cluster Beans with Goda Masala (Matti Kaayalu, Gawar Beans) Dondakaya Kura (Tindora Fry) Fresh Fennel Saute with Red Bell Pepper Green Beans Kura (Indian, French and Lima) Green Beans with Spicy Sesame Powder Hot Stuffed Cherry Peppers Mango Salsa Mango Mirchi (Aam stuffed Anaheim) Okra Kura (Bendi Fry) Okra in Yogurt Sauce (Dahi Bendi) Okra with Poppy Seed Masala (Bendakaya Gasagasala Kura) Plantain (Arati Kaaya) Kura Plantain Curry with Mustard Paste (Arati Ava Pettina Kura) Paruppu Usli with Gawar Beans Paruppu Usli with Green Beans Parval Kura Purple Beans with Goda Masala Red Radish Kura Red Radish – Potato Kura Ridge Gourd Kura (Beerakaya Kura) Ridge Gourd-Dill Kura (Turai-Suwa Curry) Ridge Gourd-Methi Curry (Beerakaya Menthi kura) Romano Beans Kura (Flat Beans) Silk Squash Kura (Neti Beerakaya Kura) Spinach Kura Tuvar and Turai (Fresh Toor Beans with Ridgegourd) Kura, Kurma, Pulusu or Subji: Home Classics with Fresh Vegetables Banana Pepper-Baby Aloo Curry Bottle Gourd Kurma (Sorakaya-Pappula Pulusu) Bottle Gourd in Sesame Sauce Bottle Gourd in Yogurt Brinjal – Potato Curry Brinjal – Chickpeas Curry (Baingan Chole) Brinjal – Stuffed Curry (Gutti Vankaaya Kura) Brinjal – Stuffed Curry (Nune Vakaya Kura) Brinjal Babies in Masala Sauce (Gutti Vankaya Kura-2) Broadbean Pulusu (Chikkudu Pulusu) Capsicum in Peanut Sauce Capsicums – Stuffed Chayote in Chilli Sauce (Bengaluru Vankaya Kurma) Drumsticks Curry(Munaga Kaaya) Gobi Kasuri Methi Gobi Kasuri Methi with Golden Raisins Mango – Sesame Curry Masala Turnips(Shalgam) Methi Matar Malai Nimona (Fresh Peas Curry) Pineapple Curry ~ Udipi Inspired Portabellas in Sesame Sauce Potato Kurma Potatoes in Tamarind Sauce (Aloo Pulusu) Potato-Brinjal Curry with Punjabi Wadis Ridge gourd Kurma (Beerakaya Pulusu) Ridegourd in Poppyseed Sauce (Beerakaya Gasala Kura) Tindoras in Sesame Sauce (Dondakaya-Nuvvula Pulusu) Tomato Pulusu from Nandyala Zucchini Kurma Home Classics With Beans and Legumes: Chole Cheddar ~ Hearty Meal with Chole and Cheddar Cheese Chole with Punjabi Tinda Gobi Chole (Cauliflower with Chickpeas) Methi Chole (Fresh Fenugreek~Chickpeas Curry) Kadala Curry (Black Chickpeas in Coconut Milk) Kandula Kura (Whole, Dried Tuvar Beans with Potatoes) Lima Beans Curry Okra~Split Pea Stew Plantain – Moong Bean Curry Sprouted Moong, Moth and Red Chori ~ Marathi Usal Sprouted Moong Beans with Bell Peppers ~ Kadi Inspired Sprouted Peas and Spinach ~ Marathi Usal Subji with Sprouted Peas Home Classics With Paneer: Green Garbanzo and Paneer Curry Matar Paneer with Fresh Summer Peas Palak Paneer Paneer Jalfrezi (Kadai Paneer) Paneer Kadhi Paneer Naanini Pudina Paneer Sarson da Saag (Mustard Greens, Spinach and Paneer) Home Classics with Egg: Egg Kurma Home Classics for a Potluck Party of 25: Malai Kofta for a Potluck Party of 25 Restaurant Popular, but to My Palate: Aloo Chole (Potatoes & Chickpeas) Aloo Dum (Potatoes in Cashew Sauce) Aloo Gobhi (Potato & Cauliflower) Chana Masala (Chole) Mirchi ka Salan ~ From Hyderabad Adapting World’s Classics to My Palate: Beet Borscht, India Inspired Chakalaka ~ by Janani Gumbo, Vegetarian with Chickpea Sprouts Ratatouili ~ India Inspired Perugu, Dahi, Curd or Yogurt (Raita) Chilled Cherry Yogurt Mustard Seed Sprouts Raita Pomegranate Raita Refreshing Ice (Granita, Icecream, Sherbet): Pomegranate Sherbet (Anar/Danimma Sherbet) Honeyed Jackfruit with Raspberry Granita Watermelon Granita with Cherries How to Prepare? The Essentials: Ginger, Garlic, Coriander Paste (Allam Vellulli Kottimera Mudda) Homemade Coconut Milk (Kobbari Paalu) Homemade Ghee (Neyyi) Homemade Neem-Clove Tooth Powder Homemade Paneer Homemade Yogurt (Perugu, Curd) Jaggery (Bellam, Gur) Popu or Tadka (Tiragamata) ~ The Technique Yogi Diet (Food of Fasting Days): Guggullu – Alasanda (Black Eye Beans) Guggullu – Fresh Peas Guggullu ~ Green Garbanzo (Hare Chane, Pacchi Sanagalu) Gugggullu – Kandulu (Whole Tuvar/Toor Beans) Guggullu -Pesalu (Moong Beans) Guggullu – Sanagalu (Chickpeas) Kosambari ~ The Salad of South India Boiled Peanuts with Fresh Greens ~ Spring Salad Synergy Cabbage-Carrot Kosambari Fruit Kosambari with Pears Moong Sprouts Kosambari with Pomegranate Molakalu: Kala Chana Sprouts Molakalu: Mustard Seed Sprouts Molakalu: Tiranga Sprouts with Moong, Moth and Chori Beans Vitamins for Everyday: Herbs and Spices with Recipes (by Anjali Damerla) Asafoetida (Hing, Inguva) Fenugreek (Methi, Menthulu) Mustard Seeds (Avaalu, Rai, Sarson) Saffron (Kumkum Puvvu) Turmeric (Haldi, Pasupu)

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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: Cornbread – Skillet Style with Okra Topping Cornbread – Upside-Down with Cranberries Cornmeal – Cabbage Muffins Honey Whole Wheat Bread Sesame Buns Burger (Cutlet) and Sandwich: Aloo Tikki Burgers Lentil-Almond Burgers Fennel Sandwich ~ India Inspired Pizza: Egg Pizza (Paratha+Frittata) Pizza with Red Beans and Tomato Chutney Steelers Pizza Pasta or Noodles – Wheat and Rice: Fennel Farfalle ~ India Inspired Lasagna Rolls – India Inspired Melon Seed Pasta with Veggies Pasta in Basil- Spinach- Cashew Sauce Pasta in Cherry Tomato Sauce Pasta in Red Bell Pepper Sauce Penne Marinara with Fresh Goat Cheese Rice Noodles – Paneer Pad Thai with Bok Choy Rice Noodles and Tofu in Fiery Peanut Sauce Sugary Desserts Sans Western Whimsy: Cakes and Scones Filled with Fruit and Nuts: Banana-Walnut Cake Carrot Cake Carrot-Coconut Mini Cakes Chocolate Cherry Cake with Hazelnuts Chocolate-Chilli-Pecan Mini Cakes Date Cake (Kharjuram Cake) with Honey and Walnuts Fig (Anjeer) Cake with Apricot Kernels Jackfruit~Banana Cake Mango – Strawberry Scones Persimmon Pecan Mini Cakes Prune Pecan Fruitbread Strawberry Mini Cupcakes Strawberry-Oats Cake Strawberry-Pecan Mini Cakes Clafouti, Pies and Tarts: Cherry Clafouti Peach Pie – Lattice Topped Fruit Tart Mini Custard Tarts Cookies and Such: Burger and Fries – The Sweet Kind Chestnut-Almond Cookies Dark Chocolate Covered Sweet Sesame Spheres Ebleskivers (Sweet Ponganalu) with Mango Sauce Ma’amoul (Dates and Pistachios Filled Cookies) Walnut-Coconut Caramel Toffee Jams and Such: Cranberry Jam Cranberry~Clove Marmalade Cranberry-Pomegranate Relish Mango Jam

***

Discoveries and Divine Prasadams: New Traditions: Holiday Treats ~ Roasted Chestnuts Oatmeal with Old~Fashioned Oats Soymilk – Homemade Soymilk Skins (Yuba) – Yuba Wrapped Potato Curry Rounds and Soymilk Halwa Wild Rice Bhakti~Bhukti (Devotion Mixed with Dining): Ganesh Chaturthi in Goa ~ by Veena Parrikar Sri Venkateswara Temple ~ Pittsburgh, PA, US Vrindaban and Krishna Prasadam ~ Wheeling, West Virginia, US Sri Rama Navami Naivedyam, 2010 Ugadi Naivedyam, 2010

***

Cookery: Books, Food Art, Pots and Pans Cookbook Reviews and Interviews: Cooking at Home With Pedatha ~ Review, Interview and Recipe Ruchira ~ Cookbook Review and Recipe Tandoor: The Great Indian Barbeque ~ Review, Poem and Recipe Grains, Greens, and Grated Coconuts ~ Review and Recipe By Veena Parrikar Food Art: Flavors of Life by Sree Flavors of Life ~ Coconut Saplings Flavors of Life ~ Cakes n Bakes Flavors of Life ~ Chillies and Lemons Flavors of Life ~ Melon Mela Flavors of Life ~ Ugadi Pooja Flavors of Life ~ Grandmas, Dosas and More Flavors of Life ~ Infini-Tea Flavors of Life ~ Candy Clouds Flavors of Life ~ Count the Laddus Flavors of Life ~ Pumpkin Blossom Flavors of Life ~ Banana Vendor Party Favors ~ Candy Train Food Articles: Food as an Empowering Blessing Pots and Utensils: Tiragali (Issurayyi, Grain Mill) Ponganalu (Paniyaram, Uniyappam) Pan Sumeet Mixer and Grinder

***

The Joy of Effort ~ Personal and Team: Jihva For Ingredients ~ Mango Jihva For Ingredients ~ Greens Independence Day Food Parade ~ August 15th, 2006 Mango Manthram ~ Food Art Gallery Mahanandi’s Food Blog List Subscribe to Smiles ~ Online Fund-raising Effort to Benefit FAHC Home as a Hobby ~ Mandala Embroidery Home as a Hobby ~ Needlepoint Serenade Home as a Hobby ~ Pillowcase Embroidery Home as a Hobby ~ Pillowcase Sewing

Chakkara Achchulu (Sugar Art of India)

Mother and Baby Pheasants in Early Morning Mist
(Panchadaara Chilakalu)

Baby Peacock Exploring the Countryside

Baby Peacock and Baby Elephant at a Water Pool

The beautiful sugar figurines of India are prepared for Sankranthi and during Dasera-Deepavali festival season. They are Pooja ornaments, and also sweeten the saare (gifts) in functions like marriages and baby-shower etc. These delightful, melt in mouth treats are prepared by pouring the pure and concentrated sugar syrup into carved wooden molds. Little bit of care and patience, viola, the tiny decorative candy items are ready to enjoy.

The sugar figurines photographed here came all the way from India… survived the tiresome travel conditions halfway across the globe. Thank you dear Janani for sending these delectable delicate delights for us.

Sugar Figurines that Holds Sweet Memories ~ Photo Essay
Sugar-Khoya Figurines for Rukhwat

Indira

*********

In many countries, particularly in rural areas, the people’s resources are very less and so are their needs. The lack of resources and parents’ inability to earn money always affects the little ones in the family. Due to this, children do not get food to eat, do not have proper education or are forced to go to work at a very young age. What I have also noticed is, a very little amount of money could bring a tremendous change in a child’s and in a family’s life. For example, the money we’d usually spend on one meal in a restaurant (about US$25) could feed an entire family for several days in India. Not having a meal in a restaurant will not make any difference in our lives, but having proper food for several days in a month would definitely bring great change in a family in need.

We all might have recognized this fact and have thought about it at some point of time, but we could not do anything directly. Individually we would not be able bring a sustainable change, but collectively we could. This is what exactly FAHC is trying to do – mobilizing similarly thinking people to contribute small amounts of money and make it use where it is greatly needed. What greater cause is there in this world than giving proper food, clothing and reading materials to a needy child?

FAHC is a non-profit organization. Started by Vijay K Narayanan, a fellow food blogger from India. Here is how FAHC is making a difference:

“FAHC began its pilot operation of feeding program on April 17, 2007, at Palakkad district of Kerala in India. The event was a full-day affair involving all the FAHC-supported children, their caretakers, and a few well-wishers from the neighborhood. We gathered at the chairperson’s house where we organized a lunch with children followed by the distribution of the first monthly feeding kits and gifts. The program was implemented correctly for well-identified 10 families to support a total of 14 children in the pilot feeding project. Our visits to their houses were so inspiring; at times we literally had tears in our eyes seeing their tragic living conditions. They have very meager support systems and have no fathers. Some of them do not have both parents. The children face so many hurdles that it becomes even more important to lend them a helping hand early in life. Now they have a hope. FAHC is aiming to make a tangible difference in the lives of these chosen children.

FAHC will provide support to the children and their families by providing better food via feeding kits, education, healthcare, and welfare.

Educationally, FAHC will henceforth take care of the costs of their textbooks, notebooks, school bag, umbrella, uniforms, school fees, tuition fees, etc. We will also conduct study classes, camps, and games during vacation holidays for the children.”

To generate funds for this effort, FAHC has set forth a modest goal of raising 3,360 dollars. I am keen on this cause and together with fellow food bloggers, we have come up with few exciting prizes for a raffle fundraiser. I thank Anjali, Bee and Jai, and Suvir Saran for their support, effort and contributions.

The following prizes make great gifts, and each item will be sent to the raffle winner neatly packed and shipping expenses paid.

I strongly believe that the money we generate through this raffle fund-raising goes towards feeding at least few hungry mouths. Please see if you would be able to contribute by bidding on the items of your choice. Thank you!

The List of Raffle Prizes

1. Grains, Greens and Grated Coconuts ~ by Ammini Ramachandran
(from Me)

“Grains, Greens, and Grated Coconuts is more than a cookbook-it is a collection of treasured memories and delicious family recipes presented against a backdrop of Indian culinary and cultural history. Familiar with Western cooking methods, Ramachandran shows how to integrate these recipes into a Western-style menu and suggests ways for home cooks to expand their repertoire without having to create an entire menu of dishes.”
Ammini Ramachandran’s website: Peppertrail.com
Reviews at Amazon.com

2. A Gift Box of Spice Extracts
(From Anjali Damerla of Supreme Spice)

With winter season upon us, the refreshing and powerful spice extracts offer a neat and easy way to boost the immune system. Also make a great addition to tea, coffee and sweet/savory recipes. The raffle winner will get gift box of 5-spice extracts:

Cardamom, Ginger, Kesar Milk masala, Tea Masala and Tulsi spice.

3. Complete Digital Photography ~ by Ben Long .
From Bee and Jai of Jugalbandi. (Two copies. Raffle winners get one copy each.)

“Complete Digital Photography has become a classic book for helping traditional photographers move to digital! It’s also the book of choice for many new digital photographers who want to learn how to take great digital photos. Now in its 4th edition, this bestseller has been fine-tuned and updated to provide the most current information available.”
Reviews at: Amazon.com

4. American Masala ~ by Suvir Saran
Autographed and shipped directly by the acclaimed chef and author Sri. Suvir Saran. (Two copies. Raffle winners will get one copy each.)

“Suvir Saran’s American Masala is an exciting addition to American cooking. These recipes are simple without being simplistic and bring the vibrant traditions of Indian seasoning and spice to the increasingly diverse American repertoire. Perhaps most important, this book is filled with Saran’s huge and generous spirit.” – Michael Ruhlman, Author, The Soul of a Chef
Reviews at: Amazon.com

5. Indian Home Cooking ~ by Suvir Saran
Autographed and shipped directly by chef and author Sri. Suvir Saran.
(Two copies. Raffle winners will get one copy each.)

“Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine.”
Reviews at: Amazon.com

6. Dinner for Two, at Elegant “Dévi” Restaurant, New York City
Two Prizes and wine included. Generously contributed by owner and chef Sri. Suvir Saran.

NY Times on Devi
Location: 8 East 18th Street between 5th Ave and Broadway, New York City (Google Map)

(You can find detailed information about raffle prizes 3 to 6 at Jugalbandi.)

7. Two ready-to-wear children’s sarees with matching blouses
From Manisha of Indian Food Rocks

In beautiful red-green colors with rich jari borders, these two brand-new, traditonal outfits for girls make a perfect wear for festival day celebrations. Size 28(Children’s), fits a 5/6 year old girl of average height.
Details and Photos at Indian Food Rocks.

8. Two Fair-Trade Goodies Bags from UK
From Padmaja of Spicy Andhra
Raffle winner will get a gift bag each.

Goodies Bag contains Fairtrade Products:

Christmas Rich Roast Coffee, Pure Origin Kenyan Teabags (80 teabags), Lemon Curd, Strawberry and Pink Champagne Conserve, Chilean Clear Honey, Organic Milk Chocolate Bar, Organic Dark Chocolate Bar, Organic Milk Chocolate With Roasted Almonds Bar

Details and photos at Spicy Andhra.

9. Mountain Valley – Oil on Canvas Painting (16 X 20)
From Shilpa of Aayi’s Recipes

Spectacular yet so serene, this oil on canvas is an original art work by talented artist Srimati. Shilpa. Details and photos at Aayi’s Recipes.

10. A Personalized Ceramic “Vindu” Plate
From Mythili of Vindu

In traditional village art style or customized to your liking, from creative ceramic artist Mythili. Details and photos at Vindu

11. 30-Minute Meals ~ by Rachel Ray
From Siri of Siri’s Corner

Who can resist the allure of 30-minute meals?
Read Reviews at – Amazon. Prize details at Siri’s Corner

12. Dark Chocolate Made With Icewine
From Richa of As Dear As Salt

Rare kind of chocolate in which grapes are naturally frozen on the vine in Canada’s frigid winters and then harvested and pressed. The wine from the juice adds a luxurious flavor and this dark chocolate is a speciality from Canada.
Details and Photos at As Dear As Salt.

13. Cooking at Home with Pedatha by Jigyasa Giri, Pratibha Jain
From Shruthi, a Friend of Mahanandi

“Rendered in stunning aesthetics, here is a traditional fare from Andhra Pradesh, the rice-bowl of India which boasts of one of the sweetest of languages and spiciest of foods. Fluffy, steaming rice with spicy chutneys, piquant powders, wholesome dals and mouth-watering vegetables. In easy-to-do-steps, learn these traditional vegetarian recipes as taught by an 85-year-young grandmother.”
Authors website: http://www.pritya.com/index.html
Reviews at: Amazon.com

14. Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
From Shruthi, a Friend of Mahanandi

“Dakshin” is an ancient Sanskrit word meaning “south.” It symbolizes what this Cookingbook is all about – the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today’s lifestyle.”
Reviews at: Amazon

15. Essential Andhra Cookbook with Hyderbadi & Telangana Specialities ~ by Latif I Bilkees
From Shruthi, a Friend of Mahanandi

This book includes more than 200 recipes from Andhra, one of India’s largest and culturally most diverse state. Along with the recipes the author recounts the traditions and rituals associated with food such as the right order in which to serve the dishes. While Hyderabadi cuisine with its distinctive Mughlai flavor is famous around the world, food from the other parts of Andhra, one of India’s largest and culturally most diverse states, remains relatively unknown. In this edition, the author brings together for the first time the different tastes of Andhra cooking from the humble Idli-sambhar to spicy seafood delicacies.

16. Madhur Jaffrey’s World Vegetarian
From Shruthi, a Friend of Mahanandi

“In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world’s best loved flavors, for a unsurpassed selection of vegetarian fare. More than 650 recipes exemplify Madhur’s unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook.”
Reviews at: Amazon

17. Indian Cooking ~ by Madhur Jaffrey
From Maria, a Foodie + Techie Friend

“One of the world’s foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs.”
Reviews at Amazon.com

18. One Year Subscription to “The Red Chilli”
at www.sanjeevkapoor.com
From Madhuli of My Food Court

With “The Red Chilli” online food magazine subscription, you can access more than 1000 recipes, besides many other sections at beloved celebrity chef Sanjeev Kapoor’s website. A culinary treat to any food lover.
Details at My Food Court

———–

How to Contribute:

Click on Chip-in. (It takes few seconds to load.)

Contribute: Via Paypal or credit. You can donate any amount. Each $25 donation will give you one raffle ticket towards a prize of your choice.

After you donate, please forward your payment confirmation message to donatesmiles@gmail.com, clearly specifying which prize you are interested in. Do mention how many tickets per prize, for example, a donation of $50 will buy you 2 raffle tickets for a cookbook.

For all correspondence by email, please use the same email address that you have used for your Chip-in contribution. This helps us validate your entry to the raffle and to contact you should you win a prize.

The event will close on 23rd October and raffle prize winners will be announced on 25th here at Mahanandi and at respective blogs. (The drawing will be done manually).

If you need more information about the prizes, please contact me using the comments form below or mail me at donatesmiles@gmail.com.

Cynicism may be cool, but compassion always rocks. Make a rocking choice!

Thank you.

Fund Drive Supporters

Name	Contribution	Raffle
Singari Vijay	$ 25	Supreme Spice Gift Box
Srivalli Jetti	$ 25	Indian Home Cooking
Linda	$ 25	American Masala
Manisha Pandit	$ 25	American Masala
Shilpa	$ 25	Complete Digital Photography
Padmaja Kochera	$ 25	Complete Digital Photography
Sharmi Komali	$ 25	Grains, Greens and Grated Coconuts
Siri at Siri’s Corner	$ 25	Cooking at Home with Pedatha
Mythili & N of Vindu	$ 50	2 for Grains, Greens and Grated Coconuts
Ashwini Gopinath	$ 25	Supreme Spice Gift Box
Madhuri Annam	$ 25	Ceramic “Vindu” Plate
Shruthi Reddy	$ 1,000	5 for American Masala 5 for Indian Home Cooking
Sunita Bhuyan	$ 25	Complete Digital Photography
Swarna Turaka	$ 25	Supreme Spice Gift Box
Ashwini of Food for Thought	$ 101	2 for Fair-Trade Goodies Bag 2 for Grains, Greens and Grated Coconuts
Mandira of Ahaar	$ 25	Supreme Spice Gift Box
Anitha Medichetti	$ 50
Jyostana Bhatt	$ 20
Sangeeta Dhawan	$ 100
Vijayakumar Narayanan	$ 50
Sridhar Kudaravalli	$ 15
Archana Bhat	$ 30	Indian Home Cooking
Manikandan Subramanian	$ 101
Madhavi Kadaba (Madhu’s Vantalu)	$ 30	Essential Andhra Cookbook
Anonymous(per request)	$ 25
John Darnielle	$ 30
Sigma Sreedharan	$ 25	American Masala
Madhuli(My Food Court)	$ 50	1 for Complete Digital Photography 1 for Mountain Valley
Indhu Balasubramaniam	$ 25
Roopa Anantharamu	$ 10
Amanda Waddell	$ 25
Laavanya Dheenadayalan	$ 30	Supreme Spice Gift Box
Priya Ramamurthy	$ 25	Supreme Spice Gift Box
Balaji Srinivasan	$ 100
Ramya Panchangam	$ 25
Happy Birthday Megha Abburu! (Snackorama)	$ 50	1 for Children’s Saree Dress 1 for Complete Digital Photography
Sowmya	$ 25	Grains, Greens and Grated Coconuts
Aarthi Thoppae	$ 25	Mountain Valley, Oil on Canvas
Sasi Bannuru	$ 10
Chandrarekha	$ 75	2 for Mountain Valley 1 for Ceramic Plate with “VUYYURUS” written on it
Rajitha(Hunger Pangs)	$ 25	Grains, Greens and Grated Coconuts
Mohtashim Shaikh	$ 25
Vasantha Vemula (Rohini)	$ 50	1 for Supreme Spice Gift Box 1 for Ceramic Plate with “Vemulavari Vindu” written on it
Sonal Tailor	$ 25	Grains, Greens and Grated Coconuts
Chandana Pandrangi	$ 25	30-Minute Meals
Sia & Krish (Monsoon Spice)	$ 25	Cooking at Home with Pedatha
Ranjini Rajeevan	$ 25	World Vegetarian
Kavitha Guruswamy	$ 50	1 for Complete Digital Photography 1 for Mountain Valley
Krithika Sukumaran	$ 50	2 for Complete Digital Photography
Radhika Bhandarkar	$ 50	2 for G, G and Grated Coconuts
Kala Narayan	$ 50	1 for G, G and Grated Coconuts 1 for Cooking at Home with Pedatha
Sarvani K Akkanapragada	$ 25	Cooking at Home with Pedatha
Dee and K	$ 50	2 for Essential Andhra Cookbook
Suneetha Yerneni	$ 25
Madhuri	$ 25	Essential Andhra Cookbook
Shobana	$ 25	Ceramic Vindu Plate
Madhavi Penmetcha	$ 25	Complete Digital Photography
Sreelu of Sreelus Tasty Travels	$ 50	1 for G, G and Grated Coconuts 1 for The Red Chilli
Karuna	$ 20	Supreme Spice Gift Box
Hemantkumar Naik	$ 25	Cooking at Home with Pedatha
A B	$ 51	1 for Indian Home Cooking 1 for American Masala
Spandana&Jagadish (Cinnamon Trail)	$ 50	1 for Madhur’s Indian Cooking 1 for Cooking at Home with Pedatha
Deepa Gumpeni	$ 25	Icewine Dark Chocolate
Bhargavi Karri Thank you my friend!	$ 25	Mountain Valley
Gururajan	$ 50	1 for Dakshin 1 for Supreme Spice Gift Box
Sujatha Narayan	$ 25	Supreme Spice Gift Box
Yeggi Easwaran	$ 25	Grains, Greens and Grated Coconuts
Anjali Damerla	$ 25	Icewine Dark Chocolate
Mitesh Damana	$ 20
Srivats Hariharan	$ 35
Lisa Johnson	$ 10
Akhila Rajan	$ 25
Suyog Kulkarni	$ 11
Madhu	$ 25	World Vegetarian
Rachna Madhavan (Soul Food)	$ 25	Complete Digital Photography
Sandeepa (Bong Mom’s Cookbook)	$ 15
Amaravathy	$ 25	Mountain Valley
Suganthi	$ 25	Dinner at Devi Restaurant
Swapna and Prasad	$ 15
Seema Vasagiri	$ 25	Cooking at home with Pedatha
Lee and Friends	$ 75	2 for American Masala 1 for Icewine Dark Chocolate
Shoba Prabhakaran	$ 25	Essential Andhra Cookbook
Anu Chandrasekhar	$ 11
Priya Sivaraman	$ 25	American Masala
Charu Menon	$ 25	American Masala
Asha Arvind (Foodie’s Hope)	$ 30
T D	$ 25	Cooking at Home with Pedatha
Deepika Gadiparthi	$ 25	Children’s Saree Dress
Sudhir Padmaja	$ 50	Cooking at Home with Pedatha
Mini Narayanan	$ 25	Dakshin
Shub	$ 30	Supreme Spice Gift Box
Sunanda Gudi	$ 25	Essential Andhra Cookbook
Aditya	$ 50	2 for American Masala
Vijay Jayabalan	$ 25	Essential Andhra Cookbook
Swati Thorat	$ 25	Fairtrade Goodies Bag
M M	$ 180	3 for Cooking at Home with Pedatha -2 for World Vegetarian -1 for G, G and Grated Coconuts -1 for the Fairtrade Goodies Bag
PK Mohan	$ 30
Madhu Kolla	$ 10
Nalini Tamanna	$ 10
Veera Mylapore	$ 15
Pratibha Bhagwat	$ 15
Kavitha Mangalagiri	$ 180
V K	$ 25
Menu Today	$ 50
Senthil	$ 10
Venugopal Rao	$ 10
Mrugesh Desai	$ 25
Aruna Gollamudi	$ 25
Ulle Koolmar	$ 50
Donors to Date = 109	$ 4,735	Thank you! Raffle Results on Oct 25

Update on October 18th, 2007:

Thanks to your generous contributions and goodwill shown towards “FAHC-Subscribe to Smiles”, we have reached the fund-drive goal of raising 3,360 dollars in a short time. Great achievement I must say. My sincere thanks to all the contributors!

This event will continue until Oct 23, 2007. All funds received from now on are bonus achievements for the “Feedahungrychild.org (FAHC)”. Thanks again for your generous support!

Note:
For full financial details about this fund-raising, please visit “Feedahungrychild.org (FAHC)” after October 23rd.

Update on October 23rd, 2007:

Thank you for your support! The “FAHC-Subscribe to Smiles” Raffle Fund-Raising has successfully concluded. Raffle results will be announced on Thursday, October 25th.

Update on October 25th, 07: Raffle Results

Your passionate response to the “FAHC-Subscribe to Smiles fund-drive” is clearly indicative that all of us are determined to make a positive difference in the world. By being calmly active and actively calm, the encouragement, confidence and support you showed is heartwarming. It is truly an honor to receive such a response. I believe that we are helping ourselves, for a better tomorrow, by helping our future generations.

My thanks to the fellow bloggers and friends, who believed in this effort and readily donated time and offered amazing prizes:

Vijay K Narayanan, Anjali, Bee&Jai, Manisha, Padmaja, Shilpa, Mythili, Siri, Richa, Madhuli and Maria.

Special thanks to author and chef Suvir Saran and to Shruthi Reddy for their compassion, generous contribution and prize offers. It is a blessing to have such kind-hearted friends. I am also grateful to all who have written about this event and spread the word.

I sincerely thank all individual donors on behalf of fundraising team for their contributions. You are the people who made the goal accomplished. Your encouragement gave the FAHC team a great positive push to keep working continuously towards this mission. Thank you again for your generosity, which will make it possible for many children to have a quality life. You can find more details about the FAHC campaign, and the benefiting children at feedahungrychild.org.

For raffle-draw, I had taken the help of my friend’s daughter, three year old Manasa, to randomly pick the winners. For each prize, we have written down all the names and placed the folded paper slips in a jar. A vigorous shake and a pick. One prize at a time, the raffle-draw turned out to be a pleasant affair, all thanks to little cutie pie Manasa.

From Manasa’s hands, here are the raffle results:

FAHC Subscribe to Smiles: Raffle Fund-Drive Results
(Goal= $3,360, Duration= 9 days, Donors= 109, Money Raised = $4,735)

Prize	Went to
1. Grains, Greens, and Grated Coconuts (14 raffle tickets)	Kala Narayan
2. Supreme Spice Gift Box (11 raffle tickets)	Priya Ramamurthy
3. Complete Digital Photography (Two copies) (10 raffle tickets)	Krithika Sukumaran Padmaja Kochera
4. American Masala (Two Copies) (15 raffle tickets)	Linda Shruthi Reddy
5. Indian Home Cooking (Two Copies) (8 raffle tickets)	A B Archana Bhat
6. Dinner for two at Devi (Two Prizes) (1 raffle ticket)	Suganthi
7. Children’s Saree Dress (Two Prizes) (2 raffle tickets)	Megha Abburu Deepika Gadiparthi
8. Fair-trade Goodies Bag (Two Prizes) (4 raffle tickets)	Swati Thorat Ashwini of Food for Thought
9. Mountain Valley~ Oil on Canvas (7 raffle tickets)	Chandrarekha
10. Ceramic Vindu Plate (4 raffle tickets)	Vasantha Vemula (Rohini)
11. 30-Minute Meals (1 raffle ticket)	Chandana Pandrangi
12. Dark Chocolate Made with Icewine (3 raffle tickets)	Lee and Friends
13. Cooking at Home with Pedatha (12 raffle tickets)	M M
14. Dakshin (2 raffle tickets)	Gururajan
15. Essential Andhra Cookbook (7 raffle tickets)	Dee and K
16. World Vegetarian (4 raffle tickets)	Ranjini Rajeevan
17. Madhur Jaffrey’s Indian Cooking (1 raffle ticket)	Spandana and Jagadish
18. The Red Chilli (1 raffle ticket)	Sreelu of Tasty Travels

All the winners will be notified via Email. The winners have to provide and confirm their shipping addresses. The prize sponsors will then send the gifts directly to the winners. Please allow 2 to 3 weeks for the prizes to reach you. Thank you.

Update on April 13th, 2008

This is an update on FAHC fundraising conducted last October.

The money raised through the fund-drive on Mahanandi went directly to the parent organization, VK Narayanan’s (VKN) – “Feed A Hungry Child organization (FAHC)”.

During November 07, VKN emailed us enquiring about opening a new FAHC chapter, I replied with details about our Nandyala school and the work we are doing. My husband, Vijay who manages the school also showed interest. VKN and Vijay started talking. We also consulted our father-in-law who is a trustee of the Nandyala school. This is what happened next.

My father-in-law, Sri Venkata Subbaiah traveled to Kerala on November 16th, 07 to meet and see the good work FAHC doing. From Nandyala, he went to Palakkad and from there to Pattenchery village, FAHC location and VKN’s ancestral home.

My FIL, Sri Venkata Subbaiah with VKN’s guruji, Sri Vijayasekharan
at Pattenchery home, Kerala.

Greeting with gifts for FAHC-children, Pattenchery.

Sharing a meal with FAHC team, Pattenchery.

My Father-in-Law with FAHC Trustees and Team at Pattenchery.

Impressed with the FAHC work at Pattenchery, my father-in-law gave us a green signal. More talks about what, when, and how. Things started to come together. During December 2007, ten needy children were selected from our school. Met with their parents and consent was taken. On January 26th 2008, on the Republic Day weekend, VKN, his wife, three children and FAHC team from Kerala visited Nandyala. Here is what happened next:

VKN and FAHC Team with my father-in-law at Nandyala School.
(There are 10 children, but only 9 were present for the photo)

FAHC Kerala team, meeting with children and family members at Nandyala, Andhra.

Eggs, Chana dal, Moong dal, Toor dal, Rice, Wheat Flour and Cooking oil ~ Food to be given to FAHC children’s family members, along with milk, fruits and vegetables.

FAHC ~ Nandyala: A Foodblogs~Family Project
Sharing food and smiles with children and family members.

FAHC Nandyala unit is providing essential groceries and food grains every month, starting from January 2008 to a total of ten children. The children are also getting good education at our school via the scholarship program we sponsor. The plan is to support the children until they finish their high school education.

This was possible only because of community effort by the wonderful food bloggers and the food blog readers. We thank you all for your generous contributions and support shown. I also thank my family members for their unconditional and wholehearted support and efforts. We hope to do this on a larger scale next year.

Note:

The money raised through the fund-drive on Mahanandi went directly to the parent organization, FAHC. All the transactions and expenditures are properly accounted, monitored and audited by the trust board established by FAHC. Before starting the dedicated unit at Nandyala, the trust members had personally visited and met with the children and their families to identify the genuinely needy children. All the expenses, payments and distribution process are properly documented and transparently maintained. For further details, please contact VK Narayanan at FAHC.

This is a collection of my favorite images taken from the recipes I have blogged so far on Mahanandi. These images appeal to me personally for a variety of reasons, some for technical reasons and others for aesthetic reasons. I hope you enjoy them too.

a:
(aloo, amla and avocado)

b:
(bhakshala rasam, blackeye peas, brinjal, brussels sprouts, buggani, besan, beetroot, bendi, beans, beerakaya, banana, banana pepper and bajjis)

c:
(cabbage, capsicum, caramel, carrot, chana masala, chaaru, cherries, cherry pepper, chestnuts, chikkudu kaya, chitrannam, chocolate, cilantro, cluster beans, coconut, corn meal, couscous, cranberries and cucumber)

d:e:f:g:h:
(dondakaya, drumsticks, eggplant, eggs, frittata, fruit tart, ghee, gongura, guggullu and hominy grits)

i:j:k:l:
(idli kaaram, idli, jaggery, kadala curry, kakara, lasagna, lentil burger, lima beans, limes and lemon cucumber)

m:
(mamoul, mango, masala-tea;dosa;idli, menthi, mint, mirchi bajji, moong beans, muruku and majjiga mirapa)

n:o:
(naan, nimona, oatmeal and onion)

p:
(paneer, pappulu, pappu chaaru, paramannam, parappu usli, pasta, pie, peanuts, pesarattu, plantain, pongali, ponganalu, popu and portabella)

r:
(raagi, red beans, red chillies, red radish, rice noodles and rosematta rice)

s:
(sesame, shallots, silk squash, sonti, sorakaya, sorghum, soya, spinach, steelers pizza, sweet burger and sarson)

t:u:v:w:x:y:z:
(taro root, tomatoes, turnips, undrallu, upma, watermelon, wheat flour dosa, white radish, whole wheat bread, wild rice, yogurt, yuba and zucchini)