Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Beautiful Bananas ~ Small Variety

Small Variety Ripe Bananas ~ for this week’s Indian Kitchen


Weekend Reading:
Blogger to WordPress ~ The Move
WordPress 2.3 and Movable Type 4 ~ The Comment Exchange
The Saga of a Lemon Rasam
Mavalli Tiffin Room ~ MTR

Posted by Indira©Copyrighted in Bananas,Indian Ingredients,Indian Kitchen (Sunday September 30, 2007 at 6:00 pm- permalink)
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Dazzling Dals ~ Taro Leaves and Toor dal

Chamakura Pappu (Arvi Daal):

The taro root I planted in May has now grown to a decorative type of plant with beautiful looking leaves. Growing taro at home turned out to be an easy process. I have planted small variety taro similar to what we see around Nandyala region, India (which is different from the elephant or giant type taro). I placed a healthy looking taro root in a container and loosely covered it with soil. Kept the container in patio where the sun shines and watered it daily. In just two months, around July, a young shoot appeared. Now the plant has six healthy looking leaves and thriving.

My taro growing fancy is mainly for taro leaves. The leaves are perfectly edible plus they are nutritious. We use only young leaves for cooking. With unique flavor and great taste, young taro leaves are easily likable. Back at home in Nandyala, my mother prepares two recipes with young taro leaves – a spinach style curry, where the blanched and finely chopped leaves are sautéed with onions and second is a flavorful dal where the taro leaves are steamed with toor dal. Dal has been invariably my favorite taro leaf preparation and is our meal today.

Chama Dumpa Mokka, Arvi Plant
Taro Plant (Chama Dumpa Mokka, Arvi Plant) ~ for Green Blog Project


Toor dal – 1 cup
Young taro leaves – 4 (about the size of ping-pong paddle), finely chopped
1 small onion and 6 green chillies – coarsely chopped
Tamarind pod – about the size of a small finger, seeds removed
¼ teaspoon turmeric

Take them all in a pressure cooker. Add about two cups of water and cook until the dal reaches fall-apart stage. Once the valve pressure is released, remove the lid and add half teaspoon of salt to the cooked contents. Mix, and gently mash the dal to soft consistency with wood masher or immersion blender. Set aside.

Now do the tadka: In a small pot, heat a tablespoon of oil or ghee over a medium-hot burner. Add a teaspoon of minced garlic, a sprig of fresh curry leaves. Toast them to pale brown. Then add a pinch each – cumin, mustard seeds and asafoetida. Stir and wait for the mustard seeds to pop. This process is called tadka.

Add the mashed dal to the tadka contents and mix thoroughly. Serve the dal over rice or chapati with a teaspoon of ghee drizzled in for a scrumptious meal.

Chamakura Pappu (Arvi Dal)
Taro Leaves Dal with Mirchi Bajji and Chickpea Guggullu ~ Meal Today

Recipe Source: Amma, Nandyala

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Chama Aaku (Taro Leaf),Indian Vegetables,Toor Dal (Tuesday September 25, 2007 at 9:05 pm- permalink)
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Ganesh Chaturthi in Goa ~ by Veena Parrikar

This year we celebrated Ganesh Chaturthi in Goa. Tourists come to Goa in hordes to enjoy Christmas and New Year’s Day, but fortunately, Ganesh Chaturthi here has remained a quiet, joyous festival that graces the home and the temple rather than strut the streets. Having grown up on the very public, loud, and grandiose observances in Mumbai, the Goan experience came to me with all the freshness and fragrance of a monsoon breeze. Here there are no gigantic idols worth crores of rupees, no loudspeakers blaring crude film songs, no vargaNi (monetary donations) demands at your door by Ganeshotsav associations, and none of the other attendant evils of commercialized celebrations. While there are saarvajanik (public) Ganesh utsav celebrations in Goa, the scale and noise is nowhere near that of Mumbai. The spirit of Ganesh Chaturthi – a celebration of the birth of Ganesh through private worship, cooking and eating delicious saatvik meals, visiting your friends’ and neighbours’ and sharing festival snacks, participating in the aarti, community events such as cooking contests, rangoli and maaToLi competitions – is still alive in Goa.

Here are some vignettes from our Ganesh Chaturthi in Goa.

Shri Shrikrishna Dhumal, a murthikaar in the village of DhargaL, Goa.
These artists shape the murthi by hand and do not use molds or templates. Only eco-friendly materials, from the clay to the natural dyes, are used.

Shri Umanath Naik, another murthikaar in Nagueshi village, putting the final touches on his creations.

The day before Ganesh Chaturthi is marked by paying homage to Ganesh’s parents, Shankar and Parvati.

As part of the naivedya for the Shankar-Parvati puja, a special dish is made with five different seasonal greens. These bunches are prepared and sold in the markets by village women. It includes pumpkin leaves, drumstick leaves, red and green amaranth, and chavLi greens. The greens are cooked without salt and offered to Parvati to take care of her pregnancy cravings.

Our Ganesh, resplendent in his birthday finery.

Modak for the birthday boy. Less than perfect in looks, but full of shraddha (and taste).

MaaToLi is a Goan tradition where, fresh fruits, vegetables, berries, etc. are hung on a wooden frame over the murthi, symbolizing Ganesh’s status as a provider. This is crafted with a great deal of care and passion in the villages, and the all-Goa maaToLi competition has many enthusiastic participants. This picture was taken in the remote village of Bambar in a peasant’s cottage. He had 175 unique items in his assemblage, all of them either grown in the farms or foraged from the wild. We later read in the papers that he won the third prize.

On the day of visarjan (immersion) – a quiet moment after the aarti.

Our Ganesh at the Panjim jetty, just before immersion. This is the hardest part of the festival.

The next morning we headed out to Nirankarachi Rai (nirankar = without form, rai = grove). This is a sacred grove in a forest in the village of Bambar. The Ganapati murthi are dipped in the stream and then left in the forest to naturally mingle with the earth. A more fitting farewell for Ganapati Bappa, I simply cannot imagine!

Photo Credits: Rajan Parrikar

Posted by Veena Parrikar©Copyrighted in Bhakthi~Bhukthi,Traditions,Veena Parrikar (Sunday September 23, 2007 at 2:44 pm- permalink)
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Food Blog Desam Update

Mathy Kandasamy of Virundhu and Food Blog Desam is in the process of moving the websites to a new server, and for few hours Food Blog Desam won’t be available. FBD would be up as soon as the transfer is complete.

The new food bloggers who have sent emails to be included in Food Blog Desam have to wait until the new server is set up. Thank you for your co-operation.

Busy days.

Posted by Indira©Copyrighted in Zen (Personal) (Monday September 17, 2007 at 8:55 pm- permalink)
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Bhakthi ~ Bhukthi : On Vinayaka Chavithi

Bhagavan Vinayaka at My Friend’s Home (Goa, India)

Ganesh Chaturthi Neivedyam
Bhukthi ( Neivedyam)
(Festival Meal at My Friend’s Home, Goa, India)
(Modak, Pakoda with Green Chillies and Capsicum, Unprocessed Goan Rice, with Varan (Plain Toor Daal simmered with Salt, Hing, and Cumin), Mooga-gaathi (Sprouted and Peeled Moong Cooked in a Thin Coconut Gravy), Pumpkin Sabji, Papad, Pickle, Salt and A Glass of Buttermilk)

Vinayaka Chavithi Subhakankshalu to Family and Friends!

Posted by Indira©Copyrighted in Veena Parrikar (Saturday September 15, 2007 at 9:21 am- permalink)
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Ghee for Festival Sweets

Homemade Ghee from Trader Joe's Unsalted Butter
Ghee Prepared from Unsalted Butter ~ for Vinayaka Chavithi Tomorrow

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Ghee (Friday September 14, 2007 at 9:24 pm- permalink)
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Mustard Seeds (Aavalu, Rai, Sarson)

Brown and Tiny Mustard Seeds from Telengana Region, Andhra Pradesh, India Also Known as Chitti AavaluBlack Mustard Seeds from India
Tiny Brown Mustard Seeds from Andhra Pradesh also Known as “Chitti Aavalu” in Telugu
and Black Mustard Seeds from Bharath

According to old-world tales, there was an interesting exchange of messages between King Darius of Persia and Alexander the Great.

King Darius sent a sack of sesame seeds to Alexander to show the vastness of his army. To this, Alexander responded with a sack of mustard seeds to imply not only the number but also the power, energy and the fiery nature of his men.

Mustard seeds are one of the oldest spices known to mankind and valued for their antiseptic, antibacterial, carminative and warming properties. They are also good source of omega-3 fatty acids, iron, calcium and protein. Mustard greens are an excellent source of Vitamin A, iron, zinc and improve blood circulation.

Mustard is a very economical plant. Its leaves are used as a vegetable, flowers and pods in salads and seeds as a spice. Mustard seeds hardly give away any fragrance when whole. This is because the enzyme that creates the hot, pungent taste of mustard is activated when it comes in contact with liquids. And for this very reason we wait for the mustard seeds to pop in our tadka. The popping of mustard seeds imparts the sharpness and nutty flavor to the dish.

The vibrant yellow flowers of mustard plants shout out the impending arrival of spring to the world. Folks in Punjab celebrate Basant Panchami when spring arrives with amazingly beautiful, bright and cheery rolling fields of mustard. A favorite of Bollywood films, fantastically yellow mustard fields are breathtaking and romantic. When you talk about mustard and Punjab, it is only natural that one thinks of “Sarson Ka Saag”. This one of a kind dish is best enjoyed with Makke de Roti (corn roti).

Sarson Ka Saag with Roti, and
Toasted Mustard Seeds, Part of Traditional Tadka or Popu

There are three types of mustard seeds – white (actually they look more yellow than white), black and brown. Brown mustard looks very identical to black mustard but has only 70% of the pungency. Mustard seeds are harvested when the pods are fully developed but not yet ripe. The mustard hay is then stacked to dry and then threshed to remove the seeds.

Oil of mustard is a rubefacient. It irritates the skin when applied and dilates the small blood vessels underneath the skin. This increases the flow of blood to the skin and makes it feel warm. Mustard plasters are used to relieve chest colds and coughs. To make a mustard plaster, mix some powdered mustard with warm water and spread it as a paste on a doubled piece of soft cloth. Do not apply this plaster directly on the skin. Take care to see that you don’t keep it on for more than 15 minutes.

A mustard foot bath is a traditional remedy for colds and headaches. Add one teaspoon of mustard powder to a bowl of hot water and soak your feet for about 15 min. The warming nature of mustard clears the congestion by drawing it away from the source. These foot baths or mustard plasters should be used carefully since mustard can irritate skin if used for longer durations. Also never use this remedy on small children.

I have read that it is fairly easy to grow mustard. If you plan to try it, make sure you choose a sunny area in your yard. Mustard is an annual plant and germinates easily. It spreads easily too so you just need to make sure that it doesn’t take over your entire yard.

I just loved the idea of harvesting our own mustards seeds, like this gardener had done and I am going to give it a try this year. Only time will tell whether I can actually get substantial amount of mustard seeds from my garden or not, but I will at least get a small piece of Punjab with beautiful and bright yellow flowers.

Guest Article by ~ Anjali Damerla of Supreme Spice
Photography by: Indira Singari


If you have questions about Mustard spice, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Posted by Indira©Copyrighted in Anjali Damerla,Herbs and Spices,Indian Ingredients,Indian Kitchen,Mustard Seeds (Aavalu),Sarson (Mustard Greens) (Thursday September 13, 2007 at 5:12 pm- permalink)
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Series of Sprouts ~ Mustard Seed Sprouts

Sprouted Mustard Seeds (Aavalu)

One thing I did not expect from mustard seed sprouts was spiciness. God, they are hot. I don’t know how many of you had the experience of paan-supari. The tongue tingles and burns at the same time, right? Mustard seed sprouts had the same effect. It starts with a bitter taste and then within few seconds, the whole tongue will feel like it’s on fire, ending with a chilled sensation. I liked the mustard sprouts ruchi.

The sprouting process was easy. Soak couple of teaspoons of mustard seeds in water for four hours. Drain the water and take the soaked mustard seeds in a loosely woven cotton cloth. Place it in a colander near windowsill where the Sun shines. Frequently spray water to keep the seeds and the cloth moist. Within a day, the sprouts start to appear. Wait another day for them to grow little bit. Then add them in curries, kurmas, raita and in popu or tadka. When added in moderation, mustard sprouts surely perk up a mature palate with rustic pungency.

For today’s meal, I prepared a yogurt based salad with mustard sprouts for parathas. Cucumber, carrot, mango, sweet onions, asafoetida, red pepper and salt mixed in yogurt; the poor mouth is still recovering from the flavor-jugalbandi effect.

Moong dal with Paratha and Mustard Sprouts Raita

Mustard Sprouts Raita:
2 cups yogurt
Half cup each – grated cucumber, carrot and semi-ripe mango
Quarter cup each – finely chopped red onion or shallot and cilantro
A tablespoon of sprouted mustard seeds
10 curry leaves and a pinch each- hing, sugar and red pepper flakes
1 teaspoon oil

In a bowl, take yogurt and add the cucumber, carrot, mango and onion. Combine.
In a small pan, heat oil. Add and toast curry leaves and mustard sprouts to fragrance. Stir in hing, sugar and red pepper flakes. Fry them to warm and add the toasted contents to yogurt. Mix thoroughly and serve. Tastes great as a dip or spread.

Recipes with Mustard Sprouts:
Mustard Sprouts Roti ~ from Live to Cook

Posted by Indira©Copyrighted in Herbs and Spices,Mustard Seeds (Aavalu),Sarson (Mustard Greens),Sprouts (Molakalu),Yogurt (Wednesday September 12, 2007 at 7:33 pm- permalink)
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Bittergourd and Basmati (Karela Pulao)

Kakarakaaya Annam

This is a sweet way to prepare karela (bittergourd), especially for those finicky family members who say they don’t like bittergourd. This colorful karela rice laced with golden jaggery and ripe red chillies, may just win them over.

The recipe is result of my experimentation in the kitchen and inspired by my mother’s Kakarakaaya Kura. I was pleasantly surprised at how the fresh karela, ripe red chillies and jaggery combination made this out of the ordinary basmati rice preparation extraordinary. Hot and sweet with bitter note, karela pulao tasted like life served on a plate. Definitely worth experiencing.

Karela, Ripe Red Chillies, Red Onion, Jaggery and Curry Leaves

(Serves 2 as a main meal.)

Cook one cup basmati rice in two cups of water to tender.

Pick 6 fresh looking karela. Scrape the outer ridges with a peeler. Wash, remove the ends and finely chop to tiny pieces (about one cup).
Peel and finely chop one red onion lengthwise (about half cup)
Pick 6 ripe red chillies and slice lengthwise to thin pieces

Karela Pulao:
In a wide skillet, heat a tablespoon ghee until a curry leaf tossed in it sizzles. Keep the heat to medium. Add a sprig of curry leaves and toast to pale gold color. Add the onion and ripe red chillies. Saute them to soft brown. Next goes the karela pieces. Saute and when they are tender brown, stir in about quarter cup of jaggery pieces, half teaspoon each- turmeric and salt. Sprinkle two tablespoons of water and mix.

Now the cooking process gets interesting. First jaggery starts to bubble, then becomes watery syrup like. Stir continuously. Jaggery cooks to thick consistency and coats vegetable like caramel. This is what we want and this process allows jaggery’s full flavor to develop. It takes anywhere between 15-20 minutes on medium heat. At this stage add the cooked basmati rice and half cup toasted peanuts. Mix thoroughly. Taste for salt and adjust to your liking. Remove the karela pulao from the heat. Serve at once with a cup of yogurt and fruit for a complete meal.

If there is a flavor combination that describes my mother, then this is it. So I would like dedicate and name this creation of mine after my mother Rajeswari.

I look forward to hearing your input on Rajeswari Karela Pulao. Thanks.

Karela Pulao
Karela Pulao with a Cup of Watermelon and Whited-out Yogurt

Posted by Indira©Copyrighted in Basmati Rice,Jaggery,Kakara Kaya(Bitter Gourd) (Tuesday September 11, 2007 at 5:02 pm- permalink)
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The New Home of Mahanandi:

Dining Hall Update

To Dining Hall Members:

For maintenance and upgrades, Dining Hall will be unavailable for few days from 5 PM (PST) Sep 11, 2007.

Update on 12th, 07:

The site is back again with a new look and feel.

Posted by Indira©Copyrighted in Zen (Personal) (Tuesday September 11, 2007 at 5:00 pm- permalink)
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Purple Beans with Goda Masala

The farmers market in our neighbourhood is big on beans. Fresh beans of different colors, 15 to 20 of same size bundled together with a rubber band are offered for one dollar or dollar thirty cents. I have been eyeing these purple beans since the beginning of summer, and bought two bundles yesterday. With rich velvet like violet skin, they are weirdly attractive to me.

For tender beans, I snapped them to half-inch length pieces. Mature ones with plump seeds, I saved the seeds and discarded the tough skins. After snapping and shelling, two bundles came about two cups. I blanched the beans first (surprisingly purple paled to green), and did a quick saute to go with chapatis. They had strong soy bean like smell with somewhat flat taste and greatly benefited from generous amounts of goda masala seasoning. All and all, they made a decent curry for chapatis.

Purple Beans from Pike Place Market, Seattle
Purple Beans


2 cups shelled purple beans
1 cup finely chopped red onion
2 tablespoons goda masala
1 teaspoon red pepper flakes
½ teaspoon each – turmeric and salt
for popu or tadka:
1 tablespoon ghee and a pinch each- cumin, mustard seeds and curry leaves

1. Bring 2 cups of water to a rolling boil in a pot. Add the beans and cook them for few minutes until just tender. Drain.

2. Melt the ghee in a wide frying pan. Add and toast the cumin, mustard seeds and curry leaves. Add and fry the onion to soft brown. Add the beans. Sprinkle the goda masala, turmeric and salt. Mix thoroughly. Reduce the heat to low and cover and cook for another five minutes or so.

Serve the curry hot with chapatis and a cup of yogurt.

Purple Bean Curry with Chapatis and Carrot-Cucumber-Mint Yogurt Raita ~ Meal Today

Posted by Indira©Copyrighted in Green Beans (Monday September 10, 2007 at 2:14 pm- permalink)
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Weekend this & that ~ Sparta, the Kitty

Posted by Indira©Copyrighted in Zen (Personal) (Saturday September 8, 2007 at 8:33 pm- permalink)
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Beerakaya Bajji (Turai Bajji)

Beerakaya Bajji (Turai Bajji)

Beerakaya (turai or ridge gourd if you prefer) is among my all-time favorite vegetables, so when it is in season I like to incorporate it into all sorts of dishes.

In this traditional bajji recipe, coated with thick besan batter and deep fried, delicate beerakaya slices take on a luscious, sponge-like character. The ajwan (carom seeds) and cumin addition to the besan batter bring a special aroma to the beerakaya bajji, making them absolutely the best.

Beerakaya, Turai, Ridge Gourd
Beerakaya (Turai, Dodka, Ridge Gourd)

(for two, makes about 20 bajjis)

Prepare the Beerakaya:
Pick an arm-length, young and fresh looking beerakaya (turai, ridge gourd)
Scrape the protruded ridges with a peeler. Wash and slice the beerakaya into thin rounds, using a mandoline.

Prepare the Besan Batter:
In a big bowl, take one-cup besan, quarter-cup rice flour. Add ½ teaspoon each – ajwan, cumin and salt. Also ¼ teaspoon each – chilli powder and baking soda. Mix. Adding half-cup water, whisk together all the ingredients, until well-combined and smooth. (Prepare the batter thick like condensed milk.)

Bajji Time:
In a deep-bottomed kadai or wok, add about 2-cups peanut oil. On medium-high, heat the oil suitable to deep-frying. Once the oil is hot and ready, begin frying. Dip the beerakaya rounds, one by one into besan batter so that they are generously coated. Gently drop in as many pieces as will float freely in the oil. Do not crowd. Fry both sides to gold color and remove the pieces with a slotted spoon and transfer them to a paper-covered plate. Serve hot with chutney or ketchup and with a cup of coffee.

Beerakaya Bajji (Turai Bajji)
Beerakaya Bajji and Jilebi ~ warming up on a Crisp Autumn Day

Also see:
Monsoon Magic~Turai (Dodka) Bhajji : from Madhuli’s My Food Court

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Beera kaaya(Ridge Gourd),Gram Flour (Besan) (Friday September 7, 2007 at 2:35 pm- permalink)
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On Krishnatashtami, we celebrate the Bhagavan Krishna’s birthday. The scriptures portray bala (baby) Krishna as a happy and mischievous child with boundless energy and great fondness for all things milk. Milk, yogurt, buttermilk, cream, ghee, venna, and milk based sweets are lovingly offered to bala Krishna during this festival time. In our family, for pooja neivedyam we prepare venna (the cream layer from yogurt) and pala kova or kalakand.

Kalakand, an exquisite milk-based sweet preparation is an interesting process. Concentrated milk called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios. That is kalakand of my hometown Nandyala. As you can imagine, the kalakand has a rich taste.

Depending on the khoya-chhana ratio and sugar variety, kalakand is 2 types.
Milky-white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. It’s a labor intensive process and usually you will find this milky-white kalakand at Indian sweet shops.
Coral-pink kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. This is the type we prepare at our home. Both varieties taste equally delicious, but I prefer the Coral-pink colored kalakand. Here is how I made it for Krishnashtami prasadam.

(takes about 2-3 hours. Makes about 18 to 20 2x2x1 square shaped Kalakand)

½ gallon whole milk and juice from one lime – to prepare chhana
½ gallon whole milk – to prepare Khoya
2 to 2½ cups – unprocessed cane sugar (turbinado)
1 cup, shelled and unsalted pistachios – coarsely crushed for garnish
Silver or gold foil to decorate the kalakand

2 big, sturdy, wide based pots
Lots of patience. Family or friends on the side definitely will help and make the process more enjoyable.

Chhana for Kalakand

1. Milk: Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.

Chhana: In one pot, once the milk starts to boil, reduce the heat. Add the limejuice (lemon juice) and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more limejuice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds by twisting the cloth into a firm lump. The fresh paneer called chhana is ready.

Milk simmering thickened milk after 1 hour on the stove
Simmering Milk ………….. Thickened milk (khoya) after 2 Simmering Hours

Khoya: In another pot, once the milk starts to boil and lower the heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. This is khoya. (While thickening, stir frequently. Care must be taken that milk does not stick to the bottom of the pot and burn/black.)

2. Add Sugar: To the khoya, add the freshly prepared chhana (paneer) and sugar. On low heat, cook, continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.

3. Decorate: Pour the firm mixture onto a plate. Level it evenly and allow to cool completely. The mixture thickens and firms up even more on cooling. With a knife, cut the cooled kalakand to squares or diamonds. Place the gold or silver foil on kalakand and sprinkle pistachios. Offer the jewel like decorated kalakand neivedyam to Bhagavan Krishna and enjoy the prasadam pieces with family and friends.

Kalakand stays fresh up to a week when refrigerated.

Kalakand Cooling

Kalakand Cut to Squares

Kalakand Jeweled with Pistachios ~ for Indian Sweets 101

Posted by Indira©Copyrighted in Indian Sweets 101,Milk,Mitai,Naivedyam(Festival Sweets),Paneer,Pistachios (Wednesday September 5, 2007 at 3:42 pm- permalink)
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Bhakthi ~ Bhukthi : On Janmashtami

Hare Krishna, Hare Krishna, Krishna Krishna Hare Hare

Jilebi Prasadam from Shri Swami Narayan Mandir, Houston
Jilebi Prasadam from Shree Swami Narayan Mandir, Houston

Shri Krishna Janmashtami Subhakankshalu!
Thank you Yasin bhai for sending the delicious jilebi for us!

Posted by Indira©Copyrighted in Bhakthi~Bhukthi,Zen (Personal) (Tuesday September 4, 2007 at 4:57 am- permalink)
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