Mahanandi

Recently we explored the beautiful Columbia River Gorge region. This is one snapshot from many we captured.

Multnomah Falls ~ Photo by Singari Vijay
(Lens: Nikon 28mm f/2.8, Camera: Nikon F3)

I often get asked via comments and email, to recommend cooking utensils and products. I am extremely particular about the products that I buy for my kitchen. I wasn’t sure my taste is your cup of coffee, so I was reluctant all these years. Now, I have decided to take up the challenge. “Mahanandi Selections”, the shopping suggestions series is going to be a new one on Mahanandi and features products that I have at my home or would like to have in my kitchen.

I hope you find this new series interesting and useful.

Grain Mill (Issurayyi, Tiragali)

Image courtesy: Life in the Holyland

Back home, my family uses stone-made grain mill, similar to the one shown in the photograph to mill grains. This circular shaped stone mill is called “Issurayyi and Tiragali” in my language Telugu. We use it mainly for making flour for sweets like sunnundalu and attarasalu (adhirsam). The flour fineness matters a lot for these traditional sweets. Too fine powder, the sweet will stick to the roof of the mouth. Too coarse, it would be difficult to shape them. The advantage of stone-made grain mill is we can manually control the milled particle size, which in turn helps to make perfect sweets.

The one at my parent’s home is much smaller in size. The circular stones are about the size of big dinner plates and about the thickness of steroid-fed biceps muscle. It’s quite old and my mother keeps it in good condition. I remember turning the stone mill to help my mother.

This is how the stone grain mill works: A jute cloth will be placed on the flour and the stone mill will be placed on the cloth. The mill is essentially made of two circular stones. The lower circular stone stays stationary and the upper stone moves. It has an upright handle on the corner and this is used to turn the stone. The grain will be poured, a handful at a time, through the hole in the center of upper millstone, while the stone is turned continuously. Friction and weight created by the upper stone mills the grain. And the flour will get gradually pushed to the edge and falls out on to the cloth. Depending on the speed at which it is rotated and by the strength applied, the milled grain consistency varies – from fine, to medium to coarse. It may sound complicated but the whole thing operates on simple friction based principle. Looks wise Issurayyi is a real beauty. Operating wise, it’s a great way to keep the upper hands slender.

After moving to US, I was looking for a grain mill that operates in issurayyi style. I found one few years ago at a shop called Tuesday Morning. It’s a Porkert brand grain mill. A different look and feel but operates on the same principle. A big plus is it is very well made and of quality materials. The one I have has both ceramic and metallic burr plates. Ceramic ones are used for grinding oily nuts etc and metallic burr plates are great for grains and lentils like rice, urad dal etc. We have to assemble the parts and fix the machine to a table and operate it manually by rotating the handle. I have been using it to prepare sunnundalu mainly. This sweet is that important to us and cannot be made of flour from a coffee grinder or Sumeet style mixer-grinder.

If you have a traditional preparation requirement, where the milled grain size matters a lot, then go for this type of grain mill. It’s a hard, sweat inducing upper arm workout but the end result is definitely worth the effort. I have to warn you though, these manually operated machines are not magic abracadabra kind of things. A real zeal and know-how is essential for good experience.

Important:

1. You need to make some trials before you could get the required flour fineness. This could be done by adjusting the gap between the millstones, handle turning speed, and by adjusting the quantity of grains through the hopper.

2. This machine looks and works great. But also consumes considerable amount of time and effort to get the required results.

Machine Details

Preparing Sunnundalu Sweet at home with PORKERT’s Kitchen Grinding Mill, Type 150

To purchase:

Porkert’s Manual Grain Mill

Different types of Grain Mills from Amazon.com.

Previously on Mahanandi Selections :
Sumeet Mixer Grinder
Aebleskiver Skillet (Ponganalu/Paniyaram/Uniyappam Pan)

Note: The things that I feature at ‘Mahanandi Selections’ (MS), reflects my own cooking style. You may regard a tool that I deem essential as an expendable thing or vice versa. I have absolutely no interest to convince you otherwise. It is good to be realistic about our own capabilties, limitations and what we can afford.
MS Comment Policy: Brand wars and malicious hearsay with intent to damage a brand reputation – comments of this nature will get scrubbed from comment space.

I often get asked via comments and email, to recommend cooking utensils and products. I am extremely particular about the products that I buy for my kitchen. I wasn’t sure my taste is your cup of coffee, so I was reluctant all these years. Now, I have decided to take up the challenge. Mahanandi Selections, the shopping suggestions series is going to be a new one on Mahanandi and features products that I have at my home or would like to have in my kitchen.

I hope you find this new series interesting and useful.

SUMEET MIXER GRINDER

Sumeet homepage: Sumeet.net
(I own a Sumeet and I’ve been using it for almost six years. Great Machine!)

Product Features: The Multipurpose Asia Grinder was created specifically to tackle the tough DRY & WET grinding tasks required in the diverse cuisines of India. Yet it is equally at home where grinding is vital to the cuisines from other parts of the world, (Mexican Moles, Thai Green Curry, Harissa, etc). The Asia Grinder effectively grinds Dry or Wet ingredients into fine powder or a smooth thick paste, from as little as 50 grams to as much as 400 Grams in less than 2 minutes. Soaked Lentils, Rice, Coconuts, Chilies, Herbs, Ginger, Garlic to name a few, can be ground without adding a drop of water. A feat only possible using Stone & Pestle. It comes with 4 Interchangeable blades for various tasks such as Blending, Whipping, Mincing, Grating etc. The Small Quantity Grinder Jar is ideal for small amounts of dry and wet grinding, be it fresh coffee powder or quick chutney.

Heavy Duty Indian Mixer/Grinder has Safety Lock System, 110 Volt. 3 Stainless Steel Jars with a “Double Wall Stainless Steel” construction, a redesigned integrated blade and lids with a more user friendly snap-in locking system.

Product Reviews:

From Amazon: “It can take a kitchen aid for breakfast and black dekker for lunch and still have appetite for a couple of sun beams.”

From Food Bloggers: Barbara of Tigers and Strawberries often mentions Sumeet in her well detailed recipe instructions. Her review:

Price Details:
Ships and Sold via Amazon.com
Sale Price: $169.00 ($174.99)

For news and new product information, here is the Sumeet homepage: Sumeet.net

Last week on Mahanandi Selections :
Aebleskiver Skillet (Ponganalu/Paniyaram/Uniyappam Pan)

Chickpea Flower ~ From Our Patio Garden

Slide Film Photography ~ by Singari Vijay

Sree’s Canvas ~ by talented artist Sree of Kochi, India

I often get asked via comments and email, to recommend cooking utensils and products. I am extremely particular about the products that I buy for my kitchen. I wasn’t sure my taste is your cup of coffee, so I was reluctant all these years. Now, I have decided to take up the challenge. Mahanandi Selections, the shopping suggestions series is going to be a new one on Mahanandi and features products that I have at my home or would like to have in my kitchen.

I hope you find this new series interesting and useful.

Lodge Pro-Logic Cast-Iron Aebleskiver Pan

(Ponganalu/Paniyaram/Uniyappam Pan)

Product Features: Cast-iron aebleskiver pan with 7 slots for creating Ponganalu, Paniyaram and Pancake puffs. Preseasoned with vegetable oil formula and ready for immediate use. Cast-iron surface heats slowly and evenly to prevent burning. Nonstick, rustproof finish. Cleans easily; hand wash only. Includes long handle and opposite helper handle. The impressions are 3 1/4″ in diameter and 1″ deep.
Product Reviews: Click Here.

Ships from and sold by Amazon.com.
Sale Price: $19.99 (Reduced from 31.99).
Eligible for FREE Super Saver Shipping on orders over $25.

Traditional Recipe Ideas with Cast-iron pan:

Ponganalu ~ From Andhra Pradesh, India
Spinach Ponganalu with Sarapappu ~ From Andhra Pradesh, India
Kuzhi Paniyaram ~ From Tamilnadu, India
Ravva Unniyappam (Sooji Pancake Puffs) ~ From Kerala, India
Sweet Unniyappam ~ From Kerala, India
Deep Fried Unniyappam ~ From Kerala, India
Danish Pancake Puffs with Mango Sauce
Danish Doughnuts

Kittaya Enjoying an Evening

Food Blog Talent:

Adhi Potoba ~ Food From Pune, from Applebee’s Country

Amma’s Special ~ Nirmala from Chennai

Escapades ~ by Arundati Rao

Seattle and surrounding areas are studded with spectacular waterfalls. The volcanic Cascade Mountains, glaciers and year round rainfall – the result is 1266 well documented Washington state waterfalls. We wanted to see at least few that are near to us. That’s what we did during our short summer break last week.

The first one in our list was Snoqualmie Falls (map). 25 miles east of Seattle, Snoqualmie River cascades 270 feet through an impressive, “u” shaped rock gorge. This is Snoqualmie Falls, one of the Washington state’s most popular scenic attractions. It’s about a 30 minute drive from our home. We had visited the falls on a week day, still the place had a healthy amount of visitors. Weekends must attract big crowds during summer times. The falls and the surrounding area has well maintained look. Few steps from car parking lot, there is an observation platform (upper deck) that offers an outstanding view of the falls. Perched on the overlook to the falls there is a lodge, a restaurant, gift shop and few picnic tables in a small park like setting, all very near to the observation deck and car parking lot.

There is also a river trail. It’s a pleasant half-mile walk through trees and open slopes, ending with a fantastic bird’s eye view of the falls. There is a small power plant near the base and behind it is a somewhat hidden wooden walkway. Don’t miss this part of the trail and follow the signs. A short boardwalk leads to another observation platform (lower deck), which offers great views of how the thundering falls turn to roaring rapids to gentle river flow.

Snoqualmie Falls is a peaceful place to spend a summer afternoon. We very much enjoyed our visit to this falls.

Here are some photos of Snoqualmie falls and Snoqualmie valley wild flowers.

Snoqualmie Waterfalls ~ View From Upper Observation Deck

Snoqualmie Waterfalls ~ View From Lower Observation Deck

Roaring Rapids ~ Snoqualmie River

Wild Flower in Snoqualmie Valley

Pretty Flower From the Valley

This is the list of recipes that I blogged from March 26th 2005 to April 30th 2007 on Mahanandi. I hope you enjoy browsing the list while I am on a mini summer break. See you again on Saturday June 23rd. Take care!

Upma:
Buttermilk Upma
Couscous Upma
Cracked Wheat Upma
Hominy Grits Upma
Oatmeal Upma
Puffed Rice Upma (Borugula/Murmura Buggani)
Ragi Mudda (Ragi Sankati)
Rice Ravva Upma (The Arisiupma Trilogy) ~ By Janani
Tomato Bath

Idly/Dosa/Utappam/Pancake and Some:
Besan Dosa (Besan ka Cheela, Puda or Socca)
Idly
Masala Idly
Masala Dosa
Pesarattu
Pesarattu with Sprouted Moong Dal
Ragi Dosa (Ragi Utappam)
Wheat Flour Dosa (Goduma Dosa)
Ponganalu
Ponganalu with Spinach and Sara Pappu(Chironji)

Aloo Methi
Aloo Vepudu (Potato Fry)
Amaranth-Coconut Curry (Thotakura Vepudu)
Amaranth-Green Brinjal Curry (Poluru Vankaya Thotakura)
Banana Pepper Curry
Beans Curry (Indian, French and Lima)
Beetroot Curry
Beetroot, Red Cabbage, Red Beans Curry
Beetroot & Carrots – Steamed
Bitter Gourd Curry (karela)
Bitter Gourd Chips
Boiled Peanuts with Salad Greens ~ Spring Salad Synergy
Brinjal-Ginger Curry
Brinjal (Eggplant) Curry
Brinjal with Besan (Besan Baingan)
Broadbean Curry (Chikkudu Podi Kura)
Brussels Sprouts Curry
Brussels Sprouts~Potato~Green Garbanzos Curry
Cabbage Curry
Capsicum (3 color) Saute
Capsicum Curry
Chayote Curry (Bengaluru Vankaya Kura)
Cluster Beans Curry (Matti kaayalu, Gawar Beans)
Cluster Beans Curry -2 (Matti Kaayalu, Gawar Beans)
Dondakaya Curry (Tindora Fry)
Hot Stuffed Cherry Peppers
Mango Salsa
Okra Curry (Bendi Fry)
Okra in Yogurt Sauce
Plantain (Arati Kaaya) Curry
Plantain Curry with Mustard Paste (Arati Ava Pettina Kura)
Paruppu Usli with Gawar Beans
Paruppu Usli with Green Beans
Red Radish Curry
Red Radish – Potato Curry
Ridge Gourd Curry (Beerakaya Kura)
Ridge Gourd-Dill Curry (Turai-Suwa Curry)
Ridge Gourd-Methi Curry (Beerakaya Menthi kura)
Silk Squash Curry (Neti Beerakaya Kura)
Spinach Curry

Curries With Gravy/Sauce (Kurma/Stew/Pulusu):

Home Classics ~ Scrumptious Subjis
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 Curry (Chikkudu Pulusu)
Capsicum in Peanut Sauce
Capsicums – Stuffed
Chayote in Chilli Sauce (Bengaluru Vankaya Kurma)
Drumsticks Curry(Munaga Kaaya)
Kadala Curry (Black Chickpeas in Coconut Milk)
Lima Beans Curry
Mango – Sesame Curry
Masala Turnips(Shalgam)
Methi Chole (Fresh Fenugreek~Chickpeas Curry)
Methi Matar Malai
Nimona (Fresh Peas Curry)
Okra~Split Pea Stew (Afghan Inspired)
Plantain – Moong Bean Curry
Portabellas in Sesame Sauce
Potato Kurma
Potatoes in Tamarind Sauce (Aloo Pulusu)
Potato-Brinjal Curry with Punjabi Wadis
Ridge gourd Kurma (Beerakaya Pulusu)
Sarson da Saag (Mustard Greens, Spinach and Paneer)
Tindoras in Sesame Sauce (Dondakaya-Nuvvula Pulusu)
Zucchini Kurma

Restaurant Popular:
Aloo Chole (Potatoes & Chickpeas)
Aloo Dum (Potatoes in Cashew Sauce)
Aloo Gobhi (Potato & Cauliflower)
Chana Masala (Chole)
Palak Paneer
Paneer Jalfrezi (Kadai Paneer)
Paneer Naanini

egg :

Egg Kurma

Dazzling Dals: Dal~Rasam~Sambar

Dal (Pappu):
Amaranth Dal (Thotakura Pappu)
Brinjal Dal (Vankaya Pappu)
Fenugreek Dal (Menthi kura Pappu)
Gongura Pappu (Ambadi Dal)
Khatti Dal ~ Hyderabad Style
Lemon Cucumber Dal (Budamkaya/Dosakaya Pappu)
Mango Dal (Maamidi Kaya Pappu)
Ridgegourd Dal (Beerakaya Pappu)
Spinach Dal (Palakura Pappu)
Spinach – Garlic Dal
Spinach Mango Dal (Palakura Pullakura)
Spinach-Split Pea Dal
Tomato Dal (Tomato Pappu)
Tindora Dal (Dondakaya Pappu)

Moongdal Aamti with Kokum and Goda Masala
Moongdal with Ridgegourd (Beerakaya/Turai Pesara Pappu)

Rasam (Charu~Pappucharu):
Bhakshala Rasam (Puran Poli/Holige Rasam)
Pappuchaaru with Bendakaya (Bendi/okra)
Moong Dal Rasam (Pesara Chaaru)
Plain Toordal Rasam (Chappidi Pappuchaaru)
Tomato Rasam
Taro Root Rasam (Chaama Dumpala Chaaru)

Pachhi Pulusu (Cold, No-Boil Rasams):
Peanut Pachhi Pulusu (Peanut Cold Rasam)

Sambar:
Okra Sambar (Bendakaya Sambar)
Pacha Sambar: Sambar with Fresh Green Spices
Shallot Sambar (Ulli, Baby Onions Sambar)
White Radish Sambar (Mullangi Sambar)

Rice and Grains:

Festival Rice:
Chitrannam(Lemon Rice)
Mango Pulihora
Mango-Coconut Pulihora (Mamidi Kobbarannam)
Yogurt Rice with Mangoes (Mamidi Pandu Perugannam)

Pulagam ~ Sankranthi Tradition
Pongal (Pongali) ~ Classic Centuries-Old Recipe
Vegetable Pongal ~ A Pleasing Meal

Pulao (Masala Annam, Pilaf, Fried Rice):
Methi~Nariyal Pulao (Fresh Fenugreek-Coconut Pulao)
Mint Fried Rice (Pudina Pulao)
Red Radish Pulao
Tomato~Basmati Pulao

Otherthan White ~ Rice and Grains from India:
Rosematta Rice (Kerala Red Rice)
Millet Rice (Korrannam or Korra Buvva)

Rice Noodles:
Paneer Pad Thai with Bok Choy
Rice Noodles and Tofu in Fiery Peanut Sauce

Chapati/Naans/Parathas/Roti:

Avocado Chapati
Punjabi Naan
Sorghum Roti (Jonna Rotte, Jowar Roti)

Chutneys/Pickles/Spicy powders:

Chutney/Pacchadi (using Rolu/Ural/Mortar & Pestle):
Brinjal~Jaggery Chutney (Vankaya-Bellam Chutney)
Coconut Chutney – Raw
Gongura Chutney (Ambadi, Sour Greens Chutney)
Onion Chutney
Ridgegourd (Beerakaya) Chutney

Chutney/Pacchadi (using mixer/blender/food processor):
Coconut Chuteny (Kobbari Pacchadi)
Coriander~Pappula Chutney
Coriander – Tomato Chutney
Methi Chutney (Fenugreek, Menthi Chutney)
Peanut Chutney (Palli, Buddala Pacchadi)
Peanut~Jaggery Chutney (Tiyya Buddala Pacchadi)
Red Bell Pepper Chutney

Pickles (Uragaya):
Amla Pickle (Usirikaya)
Crunchy Cucumber
Sweet Lemon Pickle (Mitha Nimboo Chutney)
Lime Pickle

Spicy Powders(Podulu):
Idly kaaram Podi
Red Chilli-Garlic Powder
Spicy Dalia Powder (Pappula Podi)

Snacks For a Rainy Day ~ Deep Fried & Oven Baked:

Deep Fried in Peanut Oil
Bajji/Pakora
Stuffed Green Chilli Bajji (Mirchi Bajji)
Mirchi Bajji ~ Hyderabad Style
Egg Bhajji

Blackeye Beans Fritters (alasanda vada)
Little Golden Parcels (Samosas with a Twist)
Murukulu
Plantain Chips

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
Taro Root Chips (Chaama Dumpa/Arvi) ~ Oven Baked

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

Majjiga Mirapa (Sundried Yogurt Chillies, Dahi Mirchi)

Traditional Indian Sweets:

Festival Sweets:
Bellam Paramannam (Jaggery Rice) ~ Sankranthi Sweet
Bhakshalu (Bobbatlu, Puran Poli, Holige) ~ Ugadi/Dasara Sweet
Chana Dal Payasam (Sanagapappu Payasamu)
Kudumulu ~ Vinayaka Chavathi Sweet
Moong Bean Payasam (Pesarapappu Payasam)
Paramannam (Sweet Rice)
Sabudana Payasam (Saggubiyyam Kheer)
Sesame Spheres (Nuvvula Mudda, Til Laddu) ~ Nagula Chavathi Sweet
Sweet Pongal (Tiyya Bellam Pongali) ~ Sankranthi Sweet

Mithai:

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
Mango – Strawberry Popsicles
Mysore Pak
Pala Kova (Doodh Peda)
Pumpkin Halwa with Almonds
Ripe Plantain Sweet (Pazham Puzhungiyathu)
Sunnundalu (Urad Dal Laddu)
Walnut Burfi (Akhrot Laddu)

Refreshing Drinks/Ice:

Masala Chai
Pomegranate Sherbet (Anar/Danimma Sherbet)
Ragi Malt
Sonti Coffee and Sonti Tea (Dried Ginger Coffee and Tea)
Sonti Kashayam (Dried Ginger Ale)
Watermelon Granita with Cherries

How to Prepare? Some Basics:

Ganji Flavored with Curry Leaves
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 – Pesalu (Moong Beans)
Guggullu – Sanagalu (Chickpeas)

Western Food

Bread/Burger/Pizza/Pasta

Bread:
Cornbread – Skillet Style with Okra Topping
Cornbread – Upside-Down with Cranberries
Cornmeal – Cabbage Muffins
Honey Whole Wheat Bread
Sesame Buns

Burger(Cutlet):
Aloo Tikki Burgers
Lentil-Almond Burgers

Pizza:
Egg Pizza (Paratha+Frittata)
Pizza with Red Beans and Tomato Chutney
Steelers Pizza

Pasta (Noodles):
Lasagna Rolls – Indian Way
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

Sugary Desserts – Cakes, Cookies, Jams, Pies and Tarts:

Banana-Walnut Cake
Carrot Cake
Date Cake (Kharjuram Cake) with Honey and Walnuts
Chocolate-Chilli-Pecan Mini Cakes
Mango – Strawberry Scones

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

Cranberry Jam
Cranberry~Clove Marmalade
Mango Jam

Cherry Clafouti
Peach Pie – Lattice Topped
Fruit Tart
Mini Custard Tarts

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 (Divine and Dine Series about Temple Traditions):

Sri Venkateswara Temple ~ Pittsburgh, PA, US
Vrindaban and Krishna Prasadam ~ Wheeling, West Virginia, US

Cookbook Reviews and Interviews:

Cooking at Home With Pedatha ~ Review, Interview and a Recipe
Tandoor: The Great Indian Barbeque ~ Review, Poem and a Recipe
Grains, Greens, and Grated Coconuts ~ Review and Recipe By Veena Parrikar

The Joy of Effort

Joy in Effort ~ Personal and Team

Thumbnail Gallery of Mahanandi’s Recipes
101 Indian Sweets – Photo Gallery

Jihva For Ingredients ~ Mango
Jihva For Ingredients ~ Greens
Independence Day Food Parade ~ August 15th, 2006

Dining Hall
Food Blog Desam
Mahanandi’s Food Blog List

New Yorker, ex-dot.commer, food enthusiast and my favorite blogger Steve Gilliard has passed away yesterday. He underwent cardiac surgery recently, and complications got him. Steve was passionate and genuine. His was a unique voice and his website was a must stop for me for the last four years. It was a privilege to have read Steve’s writings.

He will be truly missed!

Tomato Flowers from Our Patio Garden

Flowers in Food Blog World:

Pea Flowers

Caterpillar or Mulberry?

Playful and Proud Norwegian Forest Cat ~ Our Kittaya

Flowers in Food Blog World:

Blooming Curry Leaf Flowers

Budding Bananas from Flowers

Guava (Amrood, Jaama) Flowers

Radish Flowers

Sweet makers are many but only few have the power to wow us. Sri G. Pullareddy is one of them. One of the greatest sweet makers in the world, his sweet shops in Andhra are renowned for great tasting, traditional sweets. Receiving and giving Pulla Reddy sweets is always considered special. Pure quality and perfection, Pulla Reddy sweets have been a part of many of my life’s important celebrations.

Sri G. Pulla Reddy was popular for his sweets but, he also did a great service to the society. He established many educational institutions, hospitals and orphanages. He is a true epitome of hard work, human values and philanthropy. He did not receive any formal education and yet he is one of the greatest business successes of India. He started life empty handed, yet filled the hands of thousands with education and opportunities. He was also a true believer in our culture and values.

Sri. G. Pulla Reddy passed away on 9th May 2007, at an age of 87 years. He is not among us anymore, but his values, courage, work ethics and dedication to society will remain with us for ever.

Cashew Sweet from G.Pulla Reddy Sweet Shop