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	<title>The Indian Curry Lovers Blog &#187; Recipes</title>
	<atom:link href="http://www.sonzyskitchen.com/tag/recipes/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>Bengali delicacies</title>
		<link>http://www.sonzyskitchen.com/bengali-delicacies/</link>
		<comments>http://www.sonzyskitchen.com/bengali-delicacies/#comments</comments>
		<pubDate>Thu, 04 Dec 2008 19:07:42 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[bengali]]></category>
		<category><![CDATA[calcutta]]></category>
		<category><![CDATA[delicacies]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=172</guid>
		<description><![CDATA[.hide{display:none}


Well I remembered to keep the promise to  follow up on the journey of Calcutta with some easy and popular recipes. I have  purposely chosen the recipe which does not taste sweet and will give you ample  choice to play around except for the key ingredients like mustard oil, mustard  paste. [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/bengali-delicacies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>
		<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>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>
		<slash:comments>0</slash:comments>
		</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>
		<slash:comments>0</slash:comments>
		</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>
		<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>Indian food and wine</title>
		<link>http://www.sonzyskitchen.com/indian-food-and-wine/</link>
		<comments>http://www.sonzyskitchen.com/indian-food-and-wine/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 17:31:28 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Indian cuisine]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=125</guid>
		<description><![CDATA[Just as the lentil series was threatening to take centre stage in the preceding blogs, I have
decided to change the topic a little just as to make a happy co-incidence with the election of US
president. The mood obviously is cheerful and optimistic and so wines will take the rightful
place during the celebrations centered on food [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/indian-food-and-wine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lentil Series : Dal Tadka (Yellow Dal)</title>
		<link>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/</link>
		<comments>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/#comments</comments>
		<pubDate>Fri, 24 Oct 2008 03:21:41 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[dal tadka]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[north indian food]]></category>
		<category><![CDATA[yellow dal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=114</guid>
		<description><![CDATA[One of the most prominent lentil preparations which one can come across in any restaurant in India and abroad. Tadka is a generic term meaning tempering the lentil with the spices and herbs cooked in ghee or oil. The tempering also differ from place to place but the purpose remains the same, to impart the [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lentil Series : Cholar Dal</title>
		<link>http://www.sonzyskitchen.com/lentil-series-cholar-dal/</link>
		<comments>http://www.sonzyskitchen.com/lentil-series-cholar-dal/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 03:20:20 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[lentils]]></category>
		<category><![CDATA[chana]]></category>
		<category><![CDATA[chana dal]]></category>
		<category><![CDATA[cholar dal]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=112</guid>
		<description><![CDATA[CHANA DAL (CHOLAR DAL IN BENGAL)
Made from split black/ horse gram, this dal will, more often than not, will be found on special occasions and festivals in West Bengal. In Bengal sugar is added to this recipe contrary to the natives of Bangladesh where it is equally famous. As this dal is heavy, asafetida is [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/lentil-series-cholar-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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