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	<title>The Indian Curry Lovers Blog &#187; recipe</title>
	<atom:link href="http://www.sonzyskitchen.com/tag/recipe/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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			<item>
		<title>Rasagulla or Rosogulla</title>
		<link>http://www.sonzyskitchen.com/rasagulla-or-rosogulla/</link>
		<comments>http://www.sonzyskitchen.com/rasagulla-or-rosogulla/#comments</comments>
		<pubDate>Tue, 09 Dec 2008 03:21:15 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[bengal]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[rasagulla]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rosogulla]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=175</guid>
		<description><![CDATA[

The culinary journey can not be replete  without the mention of the sweets of the region which has carved a niche for  itself all across the globe. The tinned rasagulla are also easily available in  most parts of the world especially the ones boasting of trendy Indian  restaurants and eateries. They [...]]]></description>
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		<slash:comments>0</slash:comments>
		</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>
		<slash:comments>0</slash:comments>
		</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>
		<slash:comments>0</slash:comments>
		</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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dal Hyderabadi Keoti</title>
		<link>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/</link>
		<comments>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/#comments</comments>
		<pubDate>Wed, 12 Nov 2008 17:34:29 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[Dal Hyderabadi Keoti]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=131</guid>
		<description><![CDATA[The word “keoti” means a medley of lentils here and hope is a recipe of interest for the readers
of sonzyskitchen blog. One of the cousins of this lentil recipe is called Hyderabadi Saat Nizami
which is a blend of seven lentils and host of tempering. The difficulty of this lentil has forced me
to think of its [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dipavali</title>
		<link>http://www.sonzyskitchen.com/dipavali/</link>
		<comments>http://www.sonzyskitchen.com/dipavali/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 17:33:40 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[festivals]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[dipavali]]></category>
		<category><![CDATA[festival]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=129</guid>
		<description><![CDATA[Time to acknowledge the importance of the “festival of light” in every Indian life and bask in the
glory of the festivities which also include the festival food. Divali is derived from the word
‘Dipavali’ meaning ‘a cluster of lights’. Rows and rows of small earthenware lamps are seen in
every home. Diwali is also known for fireworks [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/dipavali/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Exploring Lentil</title>
		<link>http://www.sonzyskitchen.com/exploring-lentil/</link>
		<comments>http://www.sonzyskitchen.com/exploring-lentil/#comments</comments>
		<pubDate>Sun, 09 Nov 2008 17:32:31 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=127</guid>
		<description><![CDATA[I am myself amazed to see the variety of preparation one would come across visiting different
states of India and also the different countries of the world. While we have seen few of the
lentil recipes in the previous blogs; this does not in any sense means that the lentil repertoire is
over. In some of the upcoming [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/exploring-lentil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Khatti Dal</title>
		<link>http://www.sonzyskitchen.com/khatti-dal/</link>
		<comments>http://www.sonzyskitchen.com/khatti-dal/#comments</comments>
		<pubDate>Thu, 06 Nov 2008 17:30:31 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[khatti dal]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=122</guid>
		<description><![CDATA[While going through the length and breadth of India through our culinary journey, we come
across so many common and uncommon lentil preparations, some straightforward and some
very complex. Today we will explore the streets of Hyderabad to pick up some of the best local
but unusual dal recipes. Some of you might have experienced them in local [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/khatti-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>King of Lentils : Dal Makhani</title>
		<link>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/</link>
		<comments>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 07:24:40 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[black lentil]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[dal bukhara]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal kumar]]></category>
		<category><![CDATA[mughlai]]></category>
		<category><![CDATA[mughlai biryani]]></category>
		<category><![CDATA[mughlai food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=108</guid>
		<description><![CDATA[Dal Makhani is a King of Lentils and a favourite of restaurateurs and gourmets to the extent that the menus would not be complete without its inclusion. The recipe also varies from region to region and restaurant to restaurant. This type of dal is cooked very slowly on low heat for hours before the flavor [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Imli &#8211; Tamarind Chutney</title>
		<link>http://www.sonzyskitchen.com/imli-tamarind-chutney/</link>
		<comments>http://www.sonzyskitchen.com/imli-tamarind-chutney/#comments</comments>
		<pubDate>Mon, 22 Sep 2008 07:44:07 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[buzzword]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[chatni]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[imli]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[saunth]]></category>
		<category><![CDATA[sonth]]></category>
		<category><![CDATA[tamarind]]></category>
		<category><![CDATA[tamarind chutney]]></category>
		<category><![CDATA[tangy]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=86</guid>
		<description><![CDATA[Even though tamarind is referred to as indigenous to India, but it travelled all the way from Africa or most precisely Sudanese and adjoining region. It was also known a long back in Egypt and Greece.  The husk looks vaguely like a withered and dried feves (fava beans). When the husk is removed, it reveals [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/imli-tamarind-chutney/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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