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<channel>
	<title>The Indian Curry Lovers Blog</title>
	<atom:link href="http://www.sonzyskitchen.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
	<pubDate>Sat, 29 Nov 2008 17:17:00 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.6.3</generator>
	<language>en</language>
			<item>
		<title>TOFU- THE WONDER FOOD PART II</title>
		<link>http://www.sonzyskitchen.com/tofu-the-wonder-food-part-ii/</link>
		<comments>http://www.sonzyskitchen.com/tofu-the-wonder-food-part-ii/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 17:17:00 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[curry]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[India]]></category>

		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=166</guid>
		<description><![CDATA[
Well it is time to back up the  information on tofu with some of the easy to follow and cook recipes as one  would say that example is always better then the percept. As I have already told  you that tofu is for everyone and it mild taste makes it a perfect [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/tofu-the-wonder-food-part-ii/feed/</wfw:commentRss>
		</item>
		<item>
		<title>TOFU- AN ALTERNATIVE TO PANEER?</title>
		<link>http://www.sonzyskitchen.com/tofu-an-alternative-to-paneer/</link>
		<comments>http://www.sonzyskitchen.com/tofu-an-alternative-to-paneer/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 02:39:47 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[herbs]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[alternative]]></category>

		<category><![CDATA[benefits]]></category>

		<category><![CDATA[chinese food]]></category>

		<category><![CDATA[culinary]]></category>

		<category><![CDATA[health]]></category>

		<category><![CDATA[paneer]]></category>

		<category><![CDATA[soy]]></category>

		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=163</guid>
		<description><![CDATA[

Well, if somebody is expecting me to be  judgemental about the comparison between tofu and paneer and come out with  endorsing superiority, I prefer to leave the decision on to you. All I can do  here to present very objective view of the two wonderful ingredients and  critically analyse their credentials [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/tofu-an-alternative-to-paneer/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Delicacies of the past- royal regalia episode</title>
		<link>http://www.sonzyskitchen.com/delicacies-of-the-past-royal-regalia-episode/</link>
		<comments>http://www.sonzyskitchen.com/delicacies-of-the-past-royal-regalia-episode/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 14:51:01 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[rajasthan]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[regalia]]></category>

		<category><![CDATA[royal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=160</guid>
		<description><![CDATA[While I also have to wait for sometime now to post few of the recipes from the Rajasthan
episode, it was always there in the mind to back up the earlier posted blogs with some fantastic
recipes.
Hara Mutton
1 kg shoulder of lamb
3 medium red onions
½ cup refined oil
1 bunch of fresh spinach
1small bunch of spring onion
1bunch fresh [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/delicacies-of-the-past-royal-regalia-episode/feed/</wfw:commentRss>
		</item>
		<item>
		<title>QnA : Methi Boti Ka Lagaan</title>
		<link>http://www.sonzyskitchen.com/qna-methi-boti-ka-lagaan/</link>
		<comments>http://www.sonzyskitchen.com/qna-methi-boti-ka-lagaan/#comments</comments>
		<pubDate>Mon, 24 Nov 2008 18:30:11 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
		
		<category><![CDATA[buzzword]]></category>

		<category><![CDATA[curry]]></category>

		<category><![CDATA[question-answer]]></category>

		<category><![CDATA[utensils]]></category>

		<category><![CDATA[awadhi]]></category>

		<category><![CDATA[boti ka lagaan]]></category>

		<category><![CDATA[bread]]></category>

		<category><![CDATA[corn kernels]]></category>

		<category><![CDATA[dum cooking]]></category>

		<category><![CDATA[gosht]]></category>

		<category><![CDATA[lagaan]]></category>

		<category><![CDATA[methi boti]]></category>

		<category><![CDATA[mughlai cuisine]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[mutton]]></category>

		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[rice]]></category>

		<category><![CDATA[steam]]></category>

		<category><![CDATA[traditional cuisine]]></category>

		<category><![CDATA[utensil]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=158</guid>
		<description><![CDATA[
Question : Can I please have the recipe for &#8220;Methi Lagaan&#8221;?
Answer : Lagaan cooking is very popular in the traditional Awadhi cuisine and has filtered down through generation to evolve with much more grandeur and refinement. Most of the five star hotels or upmarket India restaurants will have the dishes cooked in lagan, the recipe [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/qna-methi-boti-ka-lagaan/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Using Bean Sprouts in different ways</title>
		<link>http://www.sonzyskitchen.com/using-bean-sprouts-in-different-ways/</link>
		<comments>http://www.sonzyskitchen.com/using-bean-sprouts-in-different-ways/#comments</comments>
		<pubDate>Sun, 23 Nov 2008 13:15:36 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
		
		<category><![CDATA[Nutrition]]></category>

		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[question-answer]]></category>

		<category><![CDATA[spa cuisine]]></category>

		<category><![CDATA[bean sprouts]]></category>

		<category><![CDATA[moong sprout salad]]></category>

		<category><![CDATA[pungri]]></category>

		<category><![CDATA[sprout salad]]></category>

		<category><![CDATA[sprouted entree]]></category>

		<category><![CDATA[sprouted lentils]]></category>

		<category><![CDATA[sprouted moong]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=156</guid>
		<description><![CDATA[I always held the bean sprout right at the top of the ingredient list, I prefer to work with, when I am in the kitchen. It is also an integral part of my daily diet whether it is in the form of breakfast salad OR stir fried when winter has set in. The other good [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/using-bean-sprouts-in-different-ways/feed/</wfw:commentRss>
		</item>
		<item>
		<title>QnA : Left Over Sambhar</title>
		<link>http://www.sonzyskitchen.com/left-over-sambhar/</link>
		<comments>http://www.sonzyskitchen.com/left-over-sambhar/#comments</comments>
		<pubDate>Sat, 22 Nov 2008 13:00:27 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[question-answer]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[rice]]></category>

		<category><![CDATA[chettinad cuisine]]></category>

		<category><![CDATA[dosa]]></category>

		<category><![CDATA[food query]]></category>

		<category><![CDATA[idli]]></category>

		<category><![CDATA[left over sambhar]]></category>

		<category><![CDATA[mangalorean]]></category>

		<category><![CDATA[south indian cuisine]]></category>

		<category><![CDATA[south indian meal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=154</guid>
		<description><![CDATA[Question : Please tell me what can be prepared from excess sambhar (apart from using for idli/dosa), pls. note it’s made from chana dal. I don&#8217;t want to throw it away. Pls. tell me where I can reuse it.
Answer: Even though Sambhar is not typically versatile because of its unique taste but there are some [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/left-over-sambhar/feed/</wfw:commentRss>
		</item>
		<item>
		<title>QnA : Lazzat-e-Taam</title>
		<link>http://www.sonzyskitchen.com/qna-lazzat-e-taam/</link>
		<comments>http://www.sonzyskitchen.com/qna-lazzat-e-taam/#comments</comments>
		<pubDate>Mon, 17 Nov 2008 09:35:04 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[curry]]></category>

		<category><![CDATA[herbs]]></category>

		<category><![CDATA[question-answer]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[awadhi]]></category>

		<category><![CDATA[awadhi cuisine]]></category>

		<category><![CDATA[awadhi spice blend]]></category>

		<category><![CDATA[blended curry]]></category>

		<category><![CDATA[lazzat taam]]></category>

		<category><![CDATA[lazzat-e-taam]]></category>

		<category><![CDATA[lucknow]]></category>

		<category><![CDATA[spice mixes]]></category>

		<category><![CDATA[spice mixture]]></category>

		<category><![CDATA[taum]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=152</guid>
		<description><![CDATA[While the request of recipe of Lazzat-e-Taam (or Lazzat-e-taum) from the readers of Sonzyskitchen.com put me in the lanes and bylanes of Lucknow, it reminds me of that journey which is worth its weight in gold.
It is actually a blend of several spices which is otherwise known as the &#8220;Awadhi garam masala&#8221; but more complex [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/qna-lazzat-e-taam/feed/</wfw:commentRss>
		</item>
		<item>
		<title>THE ROYAL REGALIA</title>
		<link>http://www.sonzyskitchen.com/the-royal-regalia/</link>
		<comments>http://www.sonzyskitchen.com/the-royal-regalia/#comments</comments>
		<pubDate>Sat, 15 Nov 2008 17:40:51 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[advice]]></category>

		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[question-answer]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[cuisine]]></category>

		<category><![CDATA[royal regalia]]></category>

		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=149</guid>
		<description><![CDATA[While travelling in the Rajasthan hinterland, I was asked one very good but common question” what does it take to make a very good Biryani at home”. I remember answering to one of the guest readers of www.sonzyskitchen.com blog on the art of making good Mughlai Biryani but at this point of time, it may [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/the-royal-regalia/feed/</wfw:commentRss>
		</item>
		<item>
		<title>KAIR, SANGRI</title>
		<link>http://www.sonzyskitchen.com/kair-sangri/</link>
		<comments>http://www.sonzyskitchen.com/kair-sangri/#comments</comments>
		<pubDate>Fri, 14 Nov 2008 17:39:00 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[regional cuisine]]></category>

		<category><![CDATA[cuisine]]></category>

		<category><![CDATA[dessert region]]></category>

		<category><![CDATA[KAIR]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[SANGRI]]></category>

		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=146</guid>
		<description><![CDATA[One of the recent highlight of my trip to Jaipur was a dish made with three berries namely kair,
sangria and kumita. I am not sure whether five star hotels are the real place to have the original
experience as they are famous for developing their own version. Out of wild berries growing
freely in the Thar dessert, [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/kair-sangri/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Exploring Lentil- Bengali Kechudi (Lentil and rice gruel from West Bengal)</title>
		<link>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/</link>
		<comments>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 17:35:17 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[cooking-tips]]></category>

		<category><![CDATA[lentils]]></category>

		<category><![CDATA[rice]]></category>

		<category><![CDATA[benali kechudi]]></category>

		<category><![CDATA[lentil]]></category>

		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=133</guid>
		<description><![CDATA[The story of lentil would not be complete without mention of the eponymous “Kichdi”, the Indian rice and lentil combinations. I am sure there will be as many recipes of this preparation as the number of home cooks which clearly means that people love this easy to digest and easy to prepare recipe. 
The writings [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/feed/</wfw:commentRss>
		</item>
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