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	<title>The Indian Curry Lovers Blog &#187; milk</title>
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	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
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		<title>Simple Rice Kheer</title>
		<link>http://www.sonzyskitchen.com/simple-rice-kheer/</link>
		<comments>http://www.sonzyskitchen.com/simple-rice-kheer/#comments</comments>
		<pubDate>Tue, 15 Jul 2008 09:27:04 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chawal]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[kheer]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[payasam]]></category>
		<category><![CDATA[phirni]]></category>
		<category><![CDATA[porridge]]></category>
		<category><![CDATA[pudding]]></category>
		<category><![CDATA[rice]]></category>

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		<description><![CDATA[Here is a recipe for a simple Rice Kheer
Ingredients 
# 3 Litres Milk
# 100 Grams Rice
# 100 Grams Sugar
# Kesar (Saffron )
# Elaichi (Cardomom)
# Badam (Almonds)
# 2 Tbsp Water
Method 
Boil Milk. Add rice to the milk when boiled. Stir the milk until it gets thick and of dropping consistency.
Allow the milk to cool. When the [...]]]></description>
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		<item>
		<title>Making Paneer Softer !</title>
		<link>http://www.sonzyskitchen.com/making-paneer-softer/</link>
		<comments>http://www.sonzyskitchen.com/making-paneer-softer/#comments</comments>
		<pubDate>Thu, 10 Jul 2008 11:06:02 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[chilled water]]></category>
		<category><![CDATA[cottage cheese]]></category>
		<category><![CDATA[dairy products]]></category>
		<category><![CDATA[drain]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[milk products]]></category>
		<category><![CDATA[moisture]]></category>
		<category><![CDATA[muslin]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[re-heat]]></category>
		<category><![CDATA[soft]]></category>

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		<description><![CDATA[A reader asked us a question which is quite common :
Q &#8211; Once while in singapore, i had  an excellent paneer dish, where the paneer was so soft and melts in my mouth. How do I get this? Could it be the curdling agent (I always use lime/vinegar, but I&#8217;ve read that curd is [...]]]></description>
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