Mahanandi

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

Sunnundalu(Urad Dal Laddu)~Indian Sweets 101

Sunniundalu

When Sailaja of Sailu’s Food selected dals to feature this month’s Jihva For Ingredients, I was ecstatic. The one and only ingredient that truly represents India is the variety of dals, in my opinion. There are rice states and there are wheat states, but common to all 28 states in India are dals. Each state has dazzling array of dal dishes both sweet and savory. Menus always include dal dishes for everyday, for celebrations and as well as for festivals. Even in a foreign land, our meals always would include dals in one way or other. It’s not stretching the truth, when I say dal dishes are the true heart and soul food of India.

By the way, if you haven’t been to Sailaja’s blog already, please go visit now. She blogs from calm, coastal city of Vishakapatnam by the Bay of Bengal, from my home state Andhra Pradesh. Her recipes are visual delight and pure gold. Whenever I visit her blog, I feel happy to see her creations and also feel nostalgic about what I am missing being away from home.

As an entry to JFI~Dals, I have prepared Sunniundalu, a traditional Andhra sweet. Roasted urad dal is ground with sugar into super fine sand like powder, mixed with pure ghee, and the mixture is shaped into round balls. This sweet is much beloved because of its unique taste and nutritional value. These are often prepared for special occasions like baby showers (srimantham) etc., I am so happy that I am able to recreate this favorite sweet of mine for JFI, an event created to celebrate the natural ingredients.

Recipe:
(for 15 medium-sized laddus)

3 cups of whole urad dal – roasted to golden color slowly and on low heat, continuously stirring in a big iron skillet
1½ cups of sugar
1 cup of melted ghee at room temperature
For grinding – esirayyi (grain mill) or Food processor
How this sweet tastes, 50 percent, depends on grinding method. Old world stone grain-grinder is the traditional method of choice. High powered, sharp bladed, food processor comes close. Whatever machine/method you use, the end product must be like fine sand.

Whole urad dal - Roasted to light gold color
Whole urad dal – Roasted to light gold color

Grinding urad dal and sugar to superfine sand like powder using a grain mill
Grinding urad dal and sugar to superfine sand like powder using a grain mill

Adding melted ghee to the urad dal-sugar powder
Adding melted ghee to the urad dal-sugar powder

Urad dal-sugar powder and ghee mixture being made into laddus
Urad dal-sugar powder and ghee mixture being made into laddus.

Sunnundalu
Indian Sweets 101 ~ Sunnundalu for JFI-Dals

Many thanks to Sailaja for hosting this month’s Jihva For Ingredients. I am sure the roundup of this event is going to be spectacular. The entries that I have seen so far – Munthirikkotthu (Sweet Moong Dal Balls), Dal Podi Sushi Roll (Indianized Sushi roll), Mid-Eastern Mujadarah (rice-lentil dish) and Azuki paste ravioli in caramel sauce make this obvious. Have a fun and happy dal day on this July 4th weekend, everyone!

Notes:
Grain mill brand Name: PORKERT’s Kitchen Grinding Mill, Type 150
Purchased at a clearance sale from Tuesday Morning.
Sailu’s Sunnundalu – Link

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Ghee,Indian Sweets 101,Jihva For Ingredients,Mitai,Sugar,Urad Dal (Washed) (Saturday July 1, 2006 at 12:02 am- permalink)
Comments (53)

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Strawberry & Mango ~ Popsicles or Icepops

Mango and Strawberry - The King and Queen of Fruit Kingdom
Mango and Strawberry – The King and Queen of Fruit Kingdom

RP of ‘My Workshop’ commented that if mango was the king of the fruits, strawberry could be the queen of fruit kingdom. Very true, indeed. The kind of fervor we, Indians, reserve for mangoes is often shown for strawberries by the people here in the States. Romance, weddings and any special occasions of life… there come the strawberries.

The delicate ruby red beauties, the queens of berries, strawberries are high maintaince as queens should be. They don’t like to be crammed and they need a certain temperature for their beauty regime. If it is too hot, they will get spoiled within a day. Too cold, their flavor becomes elusive. Divas and prima donnas, with a mind of their own, they are the attention grabbers. Color, shape and smell… nothing subtle about them, except may be their sweet flavor. Though looks red and bulky, the supermarket variety is more tart than sweet. One has to have a taste of Indian mangoes to know how good mangoes are. Just like mangoes, one must taste freshly picked strawberries from farms or from open meadows to really know how good they are to understand the reason for fervor. Fortunate are those, who have tasted the real things in this life.

Here is a recipe showcasing them both – popsicles or ice pops of mango and strawberries.

Mango and strawberries with little bit of limejuice and little bit of sugar – blend, pour and freeze – homemade popsicles for hot summer days would be ready. Who doesn’t have memories of hot summer days and colorful popsicles?

Pouring the strawberry juice into molds

Recipe:

2 mangoes – peeled, cut and seed removed, finely cubed
15 to 20 strawberries – stems removed and cut into half
Sugar to taste
2 tablespoons of limejuice
****
Blender
Popsicle mold with sticks or popsicle sticks and small cups
Refrigerator

1 Prepare Mango Juice: Take mango cubes in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of mangoes) and a tablespoon of limejuice and blend into smooth puree.

2 Prepare Strawberry Juice: Take strawberries in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of strawberries) and a tablespoon of limejuice and blend into smooth puree.

3 Making Popsicles: Pour the juice into popsicles mold or small cups in a tray. You can prepare at least 4 different types of ice pops with these two juices. Plain strawberry, plain mango, mango (bottom half)-strawberry (top half) and strawberry (bottom half)-mango (top half) combinations. If you are using the cups, then place popsicle sticks into cups. Freeze for at least 6 hours or overnight.

4 Popsicle time: Place the tray in hot water for few seconds and pull out the pops from the molds or cups. Enjoy!

Mango-Strawberry Popsicle
Saying Goodbye to Mango Month and Welcoming the Strawberry Month with Mango-Strawberry Popsicle

Strawberry Popsicle
Strawberry Popsicle for JFI~Strawberries

Posted by Indira©Copyrighted in Fruits,Jihva For Ingredients,Mango,Strawberries (Wednesday May 31, 2006 at 3:07 pm- permalink)
Comments (34)

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Jihva For Mango

No other fruit is as delicious and magnificent as mango. Now is the mango season in India and I thought mango would be the right ingredient to start the JFI. I was little bit nervous and was not sure how the response is going to be, since this is the first time I am hosting an event in my blog. The responses I received showed how dear this fruit is to all of us. Mango is not just a delicious fruit; most of us also have very fond memories related with it. That might be the mango tree in the back yard, or might be one of those summer vacations at grand parents’ house where we enjoyed the fruits, or might be the avakaaya preparation that we did with mother… so many precious mango memories!

I would like to thank all the participants, fellow bloggers and readers for your exhilarating enthusiasm, participation and interest. I am humbled to receive such a vivid variety of recipes for this event. Each one of these entries is excellent and I enjoyed them all and am sure you’d do too.

Following are the entries that I received for the JFI ~ Mango event.

Recipes with Green, Unripe Mango

Ambe Dal with Green Unripe Mango
Ambe Dal
By Nupur of One Hot Stove
Grated Mango, Chana Dal, Coconut, Cilantro and Tadka
Mango-Spinach Dal
Mango-Spinach Dal
By Mythili of Vindu
Mango, Spinach, Toor dal, Chilli Powder and Tadka

Mango Pickle
Mamidikaaya Chutney
By Lakshmi of Flavors of Indian Rasoi
Unripe Mango, Ginger, Chilli Powder

Mango Thokku Pickle
Mango Tokku
By Menu Today
Grated Mango, Gingelly Oil, Jaggery
Raw Mango Raita
Raw Mango Raita
By Shilpi of Memoirs From My Kitchen
Unripe Mango, Yogurt and Tadka
Tender Mango Pickle
Vadu Maanga Pickle
By Srikala of Mango Mirattals
Whole Tender Mangoes, Mustard and Red Chillies

Mango dal with Urad Dal
Uddamethi
By Ashwini of Food For Thought
Unripe Mangoes, Black Gram, Fenugreek

Grated Mango Pickle
Mango Thokku (Grated Mango Pickle)
By Karthi Kannan of Kitchenmate
Grated Mango, Gingely Oil, Chilli Powder

Mango Rasam
Mamidikaya Pachi Pulusu
By Love2Cook of Cooking Medley
Unripe Mango, Onion and cilantro
Methamba(Mango-Fenugreek Relish)
Methamba – Sweet & Savoury Mango Relish
By Vaishali of Happy Burp
Mango Cubes, Jaggery, Chilli Powder

Mamidikaya Putnalu Pachadi
Mamidikaya Putnalu Pachadi
By Santhi of Me and My Kitchen
Mango, Dalia, Red Chillies and Jaggery


Mango Chutney
Aamer Chatni (Green Mango Chutney)
By Sury of Lima Beans and Delhi Chaat
Mango, Sugar, Ginger and Panch Phoron
Mango Pickle
Vendhaya Manga
By Menu Today
Unripe Mango Pieces, Red Chilli Powder, Hing
Unripe Mango Pieces in Jaggery Syrup
Green Mango in Jaggery Syrup
By Anthony of Anthony’s Kitchen
Green Mango Pieces, Jaggery
Mango Methi Pickle
Raw Mango – Methi Chutney
By Padma of Vantalu
Unripe Mango, Methi seeds, red chilli powder
Avakaya (Mango Pickle - Andhra Style)
Mango Pickle (Aavakaaya)
By Tanuja of Kodalis Kitchen
Unripe Mango, Fenugreek, Mustard and Red chilli powder

Mango Curry
Mango Curry
By Bilbo of Smorgasbord
Unripe Mango, Green Chillies and Tadka


Cut Mango Pickle
Cut Mango Pickle
By Smitha of Andhra Food Network
Unripe Mango, Tamarind and Tadka

Recipes with Ripe Mango


Mango Sago
Mango Sago
By Rokh of Tham Jiak
Mango, Sago Pearls and Milk

Mango Tart
Mango, Coconut and Ricotta Tartlets
By Haalo of Cook (Almost) Anything Atleast Once
Mango cubes and Puff Pastry


Mango Gazpacho
Mango Gazpacho
By Mika of The Green Jackfruit
Mango, Orange Juice, Evoo and Peppers


Mango-Pineapple Salsa
Mango-Pineapple Salsa
by Barbara of Tigers and Strawberries
Mango, Pineapple, Shallot and Bell Pepper


Mango Cake
Mango Cake
By Revathi of En Ulagam
Mango, All Purpose Flour, Egg Whites and Raisins


Mini Mango Cheesecake
Mini Mango Cheesecake
By Saffron of Saffron Hut
Mango, Cheesecake Mix, Walnuts and Milk


Maampazha Pulisseri
Maampazha Pulisseri
By RP of My Workshop
Mango, Yogurt, Coconut and Tadka
Mango-Ginger Chutney
Mango-Ginger Chutney
Rosie –What’s The Recipe Today Jim?
Mango, Onion, Ginger and Garlic

Mango Mousse or Mousse Di Mango
Simple Mango Mousse
By Ilva of Lucullian Delights
Mango, Fresh Cream and Gelatin
Jonny Cake with Mango-Rhubarb Sauce
Johnny Cake with Mango-Rhubarb Sauce
By Linda of Out Of The Garden
Mango, Rhubarb Stalks and Cornmeal


Mango Chaat
Mango Chaat
By Gini of Salt and Pepper
Mango, Grapes, Peanuts and Chaat Masala


Sticky Rice without Mangoes
Mamuang Kao
By Susan of Porcini Chronicles
Mango, Thai rice, Coconut milk, Sugar



Mambazha Kutan with Soy
By Vidya of Today’s Menu
Mango, Coconut, Soy, Buttermilk and Spices
Mango, Corn, Jicama Salad
Mango, Corn, Jicama Salad
By Gabriella of Reluctant Housewife
Mango, Corn, Jicama and Vinaigrette

Mango Pancakes
Mango Pancakes
By Nandita of Saffron Trail
Fresh Grated Mango, All purpose flour, ginger, all spice and buttermilk
Mango-Millet Cupcakes
Mango Cupcakes
By Marie-Laure of Ô Délices
Mango, Millet, Milk and Coconut

Mango Tofu Curry
Mango Tofu Curry
By Mandira of Ahaar
Ripe Mango, Tofu and Veggies

Recipes with Mango Puree/Pulp


Rice Pudding with Mango
Rice Pudding with Mango
By Santhi of Me and My Kitchen
Mango, Basmati Rice, Milk and Cardamom

Mango Creme Brulee
Mango Creme Brulee
By Yum of Record of What I’m Eating
Mango, Heavy Cream, Egg Yolks and Chilli Powder

Mango Mousse
Mango Mousse
By Archana of Spicyana
Mangoes, condensed milk, Eggs and Whipped Cream
Spiral Mango Pastries
Spiral Mango Pastries
By Gattina of Gattina
Mango Puree, Macadamia Nut and Ricotta Cheese

Mango & Glutinious Rice Kuih
Mango & Glutinious Rice Kuih
By Puspha of Pusiva’s Culinary Studio
Mango, Glutinious Rice, Coconut Milk

Mango Payasam
Mango Payasam
By Ramya of Cooking Within My Grasp
Mango, Milk, Sugar

Mango Lassi
Aam Ki Lassi (Mango Lassi)
By Priya of Sugar and Spice
Mango, Yogurt, Sugar and Orange Juice


Mango Creme Brulee
Mango Crème Brulee
By RP of My Workshop
Mango Puree, Egg Yolks, Heavy Cream

Mango Pie
Mango Pie
By Vee of Past, Present and Me
Mangoes, Creamcheese, Gelatin

Mango - Cracked  Wheat Cake
Mango – Cracked Wheat Cake
By Arjuna of Krishna&Arjuna’s World
Mango Pulp, Cracked Wheat, Butter
Mango Pudding with Coconut Sago
Mango Pudding with Coconut Sago
By Sam of Sweet Pleasure
Mango Puree, Milk, Heavy Cream, Gelatin, Coconut Milk, Tapioca Pearls
Mango Pudding
Mango Pudding
By Nandita of Saffron Trail
Mango Puree, Evaporated Milk, Sugar and Gelatin
Kesar Mango Cheesecake
Kesar Mango Cheesecake
By Rainee of la_pgal
Mango Pulp, Tofu, Green Tea
Fresh Mango and Cherry Topping
Sweet Mango Bobbatlu
Sweet Mango Bobbatlu
By Vineela of Vineela’s Cuisine
Mango Pulp, Jaggery, All Purpose Flour and Ghee

Mango Payasam
Mango Payasam
By Sailaja of Sailu’s Food
Mango, Milk, Rice and Cardamom


Mango Shrikhand (Aamrakhand)
Mango Shrikhand (Aamras)
By Manasa of Sanjose, CA
Mango Pulp, Yogurt, Sourcream and Sugar

Recipes with Dried Mango

Mango -Almond Oatmeal Cookies
Mango-Almond Oatmeal Cookies
By Baking Fairy
Dried Mango, Oatmeal, Almond

Some of My Recipes with Mango


Mango Pulihora (Mango Rice)
Mango Pulihora (Mango Rice)
By Indira of Mahanandi
Grated Unripe Mango, Rice and Seasoning

Mango Dal
Mango Dal
By Indira of Mahanandi
Unripe Mango, Toordal, Chilli Powder and Tadka

Mango Halwa
Mango Halwa
By Indira of Mahanandi
Mango Cubes, Semolina, Sugar and Cardamom

Fruit Tart with Mangoes
Fruit Tart with Mangoes
By Indira of Mahanandi
Fresh Mangoes, Strawberries, Cherries, Tartshell and Walnuts

Yogurt Rice with Mangoes
Yogurt Rice with Mangoes
By Indira of Mahanandi
Mango cubes, Rice, Milk and Yogurt Culture


Mango Jam
Homemade Mango Jam
by Indira of Mahanandi
Mango, Sugar and Lemon Juice

Mango Memoirs – Short Essays

‘‘Every summer in Madras was filled with the sumptuous, succulent, luscious king of fruits, the intricate and sweet mango,’’ Maitri remembers. ‘‘How I love thee… How many white T-shirts I have stained with your inimitable juice,’’ she asks in mock humour.”
Mango Fool by Tilotamma of “Apropos of Nothing“.

**** ****

‘‘On the courtyard of my mother’s house in a quiet sunny seaside town of Cherthala (Kerala), stood a large, shady mango tree, on which, as kids, we used to have swings for Onam, and other celebrations. Come April- May, that blessed tree is all drooping down with a heavy load of mangoes, with the finest form and color.”
In a Mango Mood by Archana of Spicyana

**** ****

‘‘When I was a kid, we had 4 different kinds of mango trees in our compound. We never had to buy a mango. Baby mangoes, sour mangoes, unripe, ripe, sweet mangoes were all lavishly available during the season. We, the kids, loved to eat baby mangoes with salt. I remember taking baby mangoes in my schoolbag to distribute among my friends.”
Mango Adventures by RP of My Workshop

**** ****

‘‘The story goes like this … Sage Naradha once brought a Mango Fruit as an offering to Lord Shiva and there was a fight between Lord Ganesha and Lord Muruga as to who would get the fruit. Lord Shiva told them they have to go around the world thrice and whoever comes first would get the mango . Lord Muruga at one flew in his peacock around the world. Lord Ganesha cleverly went around his parents thrice indicating that they were his universe. So he won the Mango Fruit.”
Food of Gods by Priya of Sugar and Spice

**** ****

‘‘We will replace our full-fat buffalo milk, that we grew up on, with 2%. We will melt unsalted butter and pretend that it is asli desi ghee. Heck, we will even pretend that tofu is a vegetable. Eventually, we will get used to all of that and stop craving for the original. One thing we will never be able to replace or stop missing is the indian mango.”
For Jihva by Vee of Past, Present and Me

**** ****

‘‘I remember how those mangoes tasted: rich and ripe, filled with honied juice and a heady flavor that was unlike any other fruit in the world. Grandpa would liken them to bananas mixed with peaches and cantelope melons, but I never thought he was right. There was nothing that tasted like them, nothing. They were sweet, like the scent of honeysuckle in high summer, and they were smoother and butterier than a peach. They were so good, I always thought that people who said that the fruit Eve tempted Adam with was an apple were dead wrong. “
It Had to Have Been a Mango – By Barbara of Tigers and Strawberries.

**** ****

Thank you for participating and see you all again on June 1st at Baking Fairy’s “JFI-Strawberries” event.

Best viewed in *Internet Explorer* browser.
So, what are your favorites? If you try any recipes from this JFI-Mango roundup, let me know how you like them. Thanks.

Posted by Indira©Copyrighted in Jihva For Ingredients,Mamidikaya (Green Mango),Mango (Tuesday May 2, 2006 at 8:39 am- permalink)
Comments (48)

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Yogurt Rice With Mango ~ For Jihva

Yogurt Rice with Mangoes

Yogurt rice with mango is a nostalgic meal for me. Usually, after dinner, the leftover rice is mixed with warm milk, a spoon of yogurt culture is added, mixed and kept covered overnight in a tiffin box. By next morning, milk would turn into yogurt and is already mixed with rice – school lunch box would be ready. My mother used to prepare yogurt rice in this way and would also add small cubes of mango for mid-day meal, during our hot summer school days.

The quote, ‘Looks can be deceiving’ applies to this one. Even though, the whole thing looks homely and common, the taste is simply unique and very satisfying. Rice soaks up milk and when milk turns into yogurt, the rice also changes. It looses its biting kind of inner resistance, turns into soft, supple kind of grain. Addition of fruit, like mango, as a topping makes it even better. The meal is not only nutritional, also follows the ayurvedic principle of balancing the food ingredients, hot ones with cold one. Mango is famous for its heat generation where as yogurt is known for its cooling properties on human body. Combination of them together, makes this, a well-balanced, simple meal/dessert kind of food.

Adding yogurt culture to warm rice-milk mixture
Adding yogurt culture to warm rice-milk mixture

Recipe:
1 cup of cooked rice
2 cups of warm milk
¼ teaspoon of salt or to taste
Fruit Topping
I ripe mango – peeled and cut into small cubes

Mix the rice with milk. Add a tablespoon of yogurt culture and mix lightly; cover the vessel with lid and keep it in a warm area overnight. By next morning, the milk will be turned into yogurt. Stir in salt to taste. Sprinkle the mango cubes on top. With each spoon, take a small portion of yogurt rice and one cube of mango. Enjoy the sweet mango with creamy rich yogurt rice.

This is my contribution to the event “Jihvā For Mangoes”. I am very excited to host this event and thank you all for your enthusiastic participation with wonderful mango recipes. I am planning to do a recap of all the entries that I received, by tomorrow.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Jihva For Ingredients,Mango,Milk,Sona Masuri Rice,Yogurt (Monday May 1, 2006 at 5:36 am- permalink)
Comments (29)

The New Home of Mahanandi: www.themahanandi.org

Jihva for Ingredients ~ (A Food Blog Event)

I am sure, like me, many of you enjoy participating in food blogging events and even thought of hosting. But rotating foodblog events are very few. Actually they are only two, the popular IMBB and SHF. I wanted to host one of those events, but it seems they are booked all through this year and next year also.

This new event – “Jihvā for Ingredients (JFI)” is for me, as well as for you food bloggers who wanted to host an event once in a while. Just like IMBB and SHF, it is a rotating event, that means instead of only one host all the time, different food blogger would host the event every month. I think this type of rotating events are more interesting to participate, the hosts not only bring their own personality to it, it is also a chance for us to visit and find new blogs and bloggers. More importantly JFI is not about the themes, it is about celebrating the natural ingredients, that we use for everyday cooking – one at a time.

What is Jihvā ?
Jihvā the Sanskrit word means taste, desire and deep longing. This powerful word also represents tongue and taste buds.

What is Jihvā for Ingredients?
I believe for Jihvā to happen, it’s all in the ingredients and how they are cooked. Jihvā for Ingredients (JFI) is online monthly food event, celebrating the Ingredients and what they can do for our Jihvā.

When, what and how?
The entries have to be posted on first day of every month. The host chooses food ingredient. To participate, cook a recipe with that ingredient and post it on your blog on the first of the month. Send these entries to the host, she/he will do the roundup and showcase all your entries within a week of receiving.

What are the guidelines to host?

1. Feature any natural ingredient and there are many.
2. I’d greatly appreciate if you could pick an ingredient related to India or Indian cuisine. (Which style of cuisine that ingredient prepared is, ofcourse it’s upto the participants).
3. Announce the event on your blog by 3rd of previous month. This will give plenty of time for the participants to shop, prepare, write and post their entry.

What is the JFI for May?

Jivaha For Mangoes - An Online Food Event
For May – it’s “Jihva for Mangoes” – ripe and unripe.

1. Prepare a recipe featuring mangoes (ripe or green unripe).
2. Post the recipe on your blog on May 1st.
3. Send me via email – the link to your post and a photo of the entry in 75×75pixel size.
4. Please include the title of post and your blog name.
5. I’ll post an entry along with you on May 1st and also will do the roundup of all the entries that I received by that week’s end.
6. Nostalgic tales, paintings, and drawings, anything related to mangoes is welcome from interested general (non-food) bloggers.

Interested to host this event?
To host this event, send me an email or write a comment. Reserved on first come first basis. I will update the list below as soon as someone interested in that month.

For 2006-2007

May 1st
Mahanandi:Mangoes
JFI:Mango Recap
September 1st
Vineela’s Cuisine:Milk
JFI:Milk Recap
January 1st
Food for Thought:Coconut
JFI:Coconut Recap
June 1st
Baking Fairy:Strawberries
JFI:Strawberries Recap
October 1st
Cooking Medley:Ghee
JFI:Ghee Recap
February 1st
WTRT Jim?:Ginger
JFI:Ginger Recap
July 1st
Sailu’s Food:Dals(Lentils)
JFI:Dal Recap
NovemberOctober 21st
Vee:Special Edition
JFI:Diwali Treats
March 1st
Happy Burp:Potato
JFI:Potato Recap
August 1st
Me&My Kitchen:Flour
JFI:Flours Recap
December 1st
Better Tomorrow:Jaggery
JFI:Jaggery Recap
April 1st
My Work Shop:Tomatoes
JFI:Tomatoes Recap

My Email: mailmahanandi@gmail.com

Posted by Indira©Copyrighted in Jihva For Ingredients,Zen (Personal) (Thursday April 13, 2006 at 2:51 pm- permalink)
Comments (37)

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