<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Indian Curry Lovers Blog &#187; Cooking</title>
	<atom:link href="http://www.sonzyskitchen.com/tag/cooking/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
	<lastBuildDate>Fri, 30 Oct 2009 10:23:02 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.5</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Recipe &#8211; Eggplant Masala (Baingan)</title>
		<link>http://www.sonzyskitchen.com/recipe-eggplant-masala-baingan/</link>
		<comments>http://www.sonzyskitchen.com/recipe-eggplant-masala-baingan/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 09:01:00 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[baingan]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[brinjal]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[Frying pan]]></category>
		<category><![CDATA[indian curry]]></category>
		<category><![CDATA[masala]]></category>
		<category><![CDATA[Olive oil]]></category>
		<category><![CDATA[tamarind]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/recipe-eggplant-masala-baingan/</guid>
		<description><![CDATA[ 
Another popular Indian dish is the Eggplant Masala. We&#8217;re confident you&#8217;ll love this tasty treat &#8211; it&#8217;s ideal before you head off to your usual casino night out or trip to the movies with friends. It can be knocked up very quickly with ingredients close to hand.
Ingredients


1/2 Kg. Small Long-shaped brinjals/eggplants (Baingan &#8211; Indian [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/recipe-eggplant-masala-baingan/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Handi Cooking</title>
		<link>http://www.sonzyskitchen.com/handi-cooking/</link>
		<comments>http://www.sonzyskitchen.com/handi-cooking/#comments</comments>
		<pubDate>Sun, 07 Sep 2008 14:11:50 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[utensils]]></category>
		<category><![CDATA[arhar]]></category>
		<category><![CDATA[black dal]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[daal]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[ghee]]></category>
		<category><![CDATA[handi]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[karahi]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[marwari]]></category>
		<category><![CDATA[pateela]]></category>
		<category><![CDATA[rajasthani]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooking]]></category>
		<category><![CDATA[tur]]></category>
		<category><![CDATA[urad]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=63</guid>
		<description><![CDATA[While classifying Handi cooking through the annals of Indian culinary preparation has been the recent endeavour, the cooking vessels in ancient India were mostly Handi-like made from either clay or copper. The pots are typically round thick bottomed which tapers towards the mouth to capture the steam throughout the cooking process. The process is a [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/handi-cooking/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jeera or Cumin</title>
		<link>http://www.sonzyskitchen.com/jeera-or-cumin/</link>
		<comments>http://www.sonzyskitchen.com/jeera-or-cumin/#comments</comments>
		<pubDate>Wed, 03 Sep 2008 10:35:27 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[medicinal]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[jal jeera]]></category>
		<category><![CDATA[jal jira]]></category>
		<category><![CDATA[jeera]]></category>
		<category><![CDATA[jira]]></category>
		<category><![CDATA[jira pani]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[rock salt]]></category>
		<category><![CDATA[shahi jeera]]></category>
		<category><![CDATA[shahi zira]]></category>
		<category><![CDATA[sonzyskitchen]]></category>
		<category><![CDATA[zeera]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=57</guid>
		<description><![CDATA[In India, Cumin is known in as &#8220;Jeera or Jira&#8221;. The use of cumin is very common in Indian and Pakistani foods. Black cumin seed (also called black seed) should not be confused with the herb, cumin. It is know as Shahi jeera and is the essential spice for so many aromatic preparation.
It is an [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/jeera-or-cumin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>QnA : Adding Coconut Milk to Curry</title>
		<link>http://www.sonzyskitchen.com/coconut-milk-and-curry/</link>
		<comments>http://www.sonzyskitchen.com/coconut-milk-and-curry/#comments</comments>
		<pubDate>Thu, 28 Aug 2008 17:15:56 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[question-answer]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[boiled rice]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[curry leaves]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[mustard seeds]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[red chillies]]></category>
		<category><![CDATA[seperation]]></category>
		<category><![CDATA[south indian]]></category>
		<category><![CDATA[thai curry]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=47</guid>
		<description><![CDATA[Question : When making curry and adding coconut milk, should you heat the milk till it separates?
Kuntal Answers&#8230;.
While some of the recipes require to cook the coconut milk longer along with the paste which act as a natural emulsifier for the milk and does not allow it to separate easily. It is quite common to [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/coconut-milk-and-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Indian Bread : Bhatura</title>
		<link>http://www.sonzyskitchen.com/indian-bread-bhatura/</link>
		<comments>http://www.sonzyskitchen.com/indian-bread-bhatura/#comments</comments>
		<pubDate>Mon, 14 Jul 2008 09:06:19 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[bhatura]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[chana]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[clarified butter]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ghee]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[maida]]></category>
		<category><![CDATA[naan]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/indian-bread-bhatura/</guid>
		<description><![CDATA[Bhatura is a fried indian bread made from refined wheat flour, typically served with chickpea curry.
Ingredients

 1 Kg. Maida flour
Sooji flour (Rava) 100 Grams
1 Spoon Baking Powder
2 Tbsp. Fat or Ghee
1 Cup Curd
Salt To Taste
Oil for Deep Frying

Method 
Mix all the Ingredients.
After Mixing, make a dough out of it.
Leave the Dough so that it can [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/indian-bread-bhatura/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Tikka Masala</title>
		<link>http://www.sonzyskitchen.com/chicken-tikka-masala/</link>
		<comments>http://www.sonzyskitchen.com/chicken-tikka-masala/#comments</comments>
		<pubDate>Sat, 12 Jul 2008 09:53:57 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Britain]]></category>
		<category><![CDATA[Chicken Tikka Masala]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[kabab]]></category>
		<category><![CDATA[kabob]]></category>
		<category><![CDATA[kebob]]></category>
		<category><![CDATA[murgh]]></category>
		<category><![CDATA[murgh malai tikka]]></category>
		<category><![CDATA[Sainsbury]]></category>
		<category><![CDATA[tikka]]></category>
		<category><![CDATA[UK]]></category>
		<category><![CDATA[United Kingdom]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/chicken-tikka-masala/</guid>
		<description><![CDATA[



Chicken Tikka Masala : Everything you ever wanted to know about it.
Definition : chicken tikka masala , n. • mild curry dish of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC)
Chicken tikka masala has a truly postcolonial history, [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/chicken-tikka-masala/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Degchi, Pateela, Handi, Deg &#8211; Utensils in India</title>
		<link>http://www.sonzyskitchen.com/degchi-pateela-handi-deg-utensils-in-india/</link>
		<comments>http://www.sonzyskitchen.com/degchi-pateela-handi-deg-utensils-in-india/#comments</comments>
		<pubDate>Mon, 23 Jun 2008 18:37:55 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[buzzword]]></category>
		<category><![CDATA[kitchen-tools]]></category>
		<category><![CDATA[utensils]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=27</guid>
		<description><![CDATA[Quick Tip: Keeping garlic fresh for a longer period of time: Peel and mince                a full garlic clove, then place it in a small jar and cover with             [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/degchi-pateela-handi-deg-utensils-in-india/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tip : Making Curd</title>
		<link>http://www.sonzyskitchen.com/tip-making-curd/</link>
		<comments>http://www.sonzyskitchen.com/tip-making-curd/#comments</comments>
		<pubDate>Mon, 23 Jun 2008 18:30:57 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[buzzword]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Indian cuisine]]></category>
		<category><![CDATA[naan]]></category>
		<category><![CDATA[tandoor]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=26</guid>
		<description><![CDATA[Quick Tip: 
Q: If you have absolutely no traces of curd in your house,                how can you make curd without borrowing a little from your                [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/tip-making-curd/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make Paneer</title>
		<link>http://www.sonzyskitchen.com/how-to-make-paneer/</link>
		<comments>http://www.sonzyskitchen.com/how-to-make-paneer/#comments</comments>
		<pubDate>Mon, 23 Jun 2008 18:17:37 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Nutrition]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=25</guid>
		<description><![CDATA[How to make Paneer 
1 litre milk
1/2 tsp citric acid or lemon juice
2 tbsp water
Method: 
a. Dissolve the citric acid in water. Bring milk to boil, stirring                continuously. Add the acid solution gradually, while stirring.      [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/how-to-make-paneer/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
