{"id":75,"date":"2005-07-24T13:47:04","date_gmt":"2005-07-24T17:47:04","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/list-of-recipes\/"},"modified":"2010-07-12T18:30:55","modified_gmt":"2010-07-12T23:30:55","slug":"recipes-blogged-sofar","status":"publish","type":"page","link":"https:\/\/nandyala.org\/mahanandi\/recipes-blogged-sofar\/","title":{"rendered":"Article and Recipe Index"},"content":{"rendered":"

Mahanandi is easy to navigate, and recipes are archived in four ways.<\/p>\n

Browse by Ingredients<\/strong>: Ingredients are listed in alphabetical order in category section on the sidebar of Mahanandi.<\/p>\n

Browse by Date or Month<\/strong>: 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.<\/p>\n

Browse by Title<\/strong>: Recipes are listed in types of meal, courses and cuisines on this page. <\/p>\n

Browse for Indian Sweets<\/strong>: Sweets List<\/a><\/p>\n

\"double_curve.gif\"<\/p>\n

<\/center>

About Culinary Experience and Recipe Inspiration <\/font><\/strong><\/center><\/p>\n

My culinary life in few words:<\/p>\n

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.
\nMy culinary experience is a process of progression and I will always be an eager student at Mother Annapoorna’s culinary school. <\/p>\n

Recipe Inspiration:<\/p>\n

\tThe main portion, about 60<\/strong> percent of the blogged recipes at Mahanandi listed below, are from my home<\/a> – Nandyala in India<\/a><\/strong>.<\/p>\n

\tThe 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. <\/p>\n

Index Layout <\/strong><\/center><\/font><\/center><\/p>\n

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. <\/p>\n

“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!<\/p>\n

\"double_curve.gif\" <\/center><\/p>\n

A Daily Record: Articles, Recipes and Photos from My Home
\n(From March 26th, 2005 to December 30th, 2009)<\/font><\/strong> <\/center><\/p>\n\n\n
\n
<\/p>\n

Morning Meal:<\/h3>\n

<\/center><\/p>\n

Dosa, Pesarattu, and Utappam:<\/font><\/strong><\/p>\n