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	<title>The Indian Curry Lovers Blog &#187; kuntal</title>
	<atom:link href="http://www.sonzyskitchen.com/tag/kuntal/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
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		<title>Question : Milk Cream for Curries</title>
		<link>http://www.sonzyskitchen.com/question-milk-cream-for-curries/</link>
		<comments>http://www.sonzyskitchen.com/question-milk-cream-for-curries/#comments</comments>
		<pubDate>Mon, 16 Mar 2009 11:55:00 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[advice]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[question-answer]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[khoya]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[mawa]]></category>
		<category><![CDATA[milk cream]]></category>
		<category><![CDATA[reduced milk]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/question-milk-cream-for-curries/</guid>
		<description><![CDATA[How can we prepare milk cream&#160; for curries?can we use 25% reduced milk instead of milk cream? &#8211; asked by Ms. Sridevi
Answer by Kuntal :&#160; First of all we have to understand that the characteristic of milk and cream are quite different . The milk fat which you notice on the top of the milk [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How to make Soft Paneer Balls</title>
		<link>http://www.sonzyskitchen.com/how-to-make-soft-paneer-balls/</link>
		<comments>http://www.sonzyskitchen.com/how-to-make-soft-paneer-balls/#comments</comments>
		<pubDate>Sat, 14 Mar 2009 11:32:00 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[advice]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[question-answer]]></category>
		<category><![CDATA[cheese balls]]></category>
		<category><![CDATA[cottage cheese]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[paneer balls]]></category>
		<category><![CDATA[rasagulla]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/how-to-make-soft-paneer-balls/</guid>
		<description><![CDATA[
There are so many variants of the paneer ball recipe available on net and in the cookbooks. I presume that you wanted to learn the paneer or cheese balls starters served during the social gatherings. I hope you have read the blog on making paneer. 
Listed are the steps to ensure that you get well [...]]]></description>
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		<slash:comments>0</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>
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		<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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coriander Chutney</title>
		<link>http://www.sonzyskitchen.com/coriander-chutney/</link>
		<comments>http://www.sonzyskitchen.com/coriander-chutney/#comments</comments>
		<pubDate>Sat, 30 Aug 2008 09:41:31 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[medicinal]]></category>
		<category><![CDATA[aroma]]></category>
		<category><![CDATA[chinese parsley]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[coriander seeds]]></category>
		<category><![CDATA[dhania]]></category>
		<category><![CDATA[dhania beej]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[mortar]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[paste]]></category>
		<category><![CDATA[pestle]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=49</guid>
		<description><![CDATA[One surprising aspect of coriander plant is that almost every part of it is edible and full of flavour. While their usage will vary from cuisine to cuisine but it has found acceptance in almost all the kitchen including the much reluctant French chefs,  The leaves have got different name across the globe like &#8220;Dhania&#8221; [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/coriander-chutney/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>Nutrition in Indian Food</title>
		<link>http://www.sonzyskitchen.com/nutrition-in-indian-food/</link>
		<comments>http://www.sonzyskitchen.com/nutrition-in-indian-food/#comments</comments>
		<pubDate>Wed, 20 Aug 2008 16:18:32 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[calories]]></category>
		<category><![CDATA[chapati]]></category>
		<category><![CDATA[combo platter]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[indian thali]]></category>
		<category><![CDATA[jeera]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[lemon rice]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[poori]]></category>
		<category><![CDATA[roti]]></category>
		<category><![CDATA[steamed rice]]></category>
		<category><![CDATA[sweets]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=41</guid>
		<description><![CDATA[Indian Cuisine &#8211; The Nutritional aspects by Kuntal Kumar
Traditionally India has never been so conscious about the nutritional breakdown but with general awareness level going up, most of the Indian dishes are coming under nutritional scrutiny. There has been effort by the Indian chefs to provide even the calorific breakdown of the Indian dishes in [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/nutrition-in-indian-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ginger and Indian Cuisine</title>
		<link>http://www.sonzyskitchen.com/ginger-and-indian-cuisine/</link>
		<comments>http://www.sonzyskitchen.com/ginger-and-indian-cuisine/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 16:30:37 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[medicinal]]></category>
		<category><![CDATA[adrak]]></category>
		<category><![CDATA[ayurveda]]></category>
		<category><![CDATA[caffeine]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[digestion]]></category>
		<category><![CDATA[digestive]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[north indian]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[stomach]]></category>
		<category><![CDATA[trikatu]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=39</guid>
		<description><![CDATA[Some of the herbs and spices are almost synonymous with Indian cuisine and ginger is one of them and much so for the medicinal properties it exhibits. There has been a long tradition to the use of ginger which is well amplified by the practitioners of Ayurveda where it was used as a mild cure [...]]]></description>
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		<slash:comments>0</slash:comments>
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