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	<title>Indian Tamil Recipe</title>
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	<link>http://www.indian-tamil-recipe.com</link>
	<description>Tamil cooking and south indian  Recipes</description>
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		<title>Raw Plantain/Banana Vazhakai Madurai Fry</title>
		<link>http://www.indian-tamil-recipe.com/raw-plantainbanana-vazhakai-madurai-fry</link>
		<comments>http://www.indian-tamil-recipe.com/raw-plantainbanana-vazhakai-madurai-fry#comments</comments>
		<pubDate>Sun, 29 Apr 2012 00:46:17 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Poriyal]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1303</guid>
		<description><![CDATA[Ingredients: 1.Raw banana (vazhakai) 2 2.Turmeric powder 1 tsp 3.Chili pdr 1/2 tsp 4.Sombu (fennel) (cumin) pdr 2 tsp 5. Salt 6.Cinnamon 1 small piece 7. Curry leaves a few 8. small onions 5 Method: 1.Cut banana into small rectangular pieces. Boil the banana with turmeric and little chili pdr, salt and a small piece of cinnamon. 2.Season with small onions, curry leaves and sombu and add the boiled banana and bring down with a little gravy ( satha sathannu ) and not very dry.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brain  (Moolai) Madurai Style Fry</title>
		<link>http://www.indian-tamil-recipe.com/brain-moolai-madurai-style-fry</link>
		<comments>http://www.indian-tamil-recipe.com/brain-moolai-madurai-style-fry#comments</comments>
		<pubDate>Sun, 29 Apr 2012 00:40:43 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Mutton]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1301</guid>
		<description><![CDATA[Mutton and potato curry Ingredients: 1.One mutton (or beef) brain 2.Mutton 1/2 kg (1 lb) 3.Turmeric powder 1 tsp 4.Chili pdr 1/2 tsp 6.Jeera (cumin) pdr 2 tsp 7.Small onions 6 8.curry leaves one prig Method: 1.Remove the membrane by putting it in the water. 2.Sprinkle little water on the brain and cook with salt, turmeric and jeera pdr and a pinch of chilli powder. 3.Season with a good quantity of oil, small onions and curry leaves. Add the brain, cut into small pieces with a spoon and add pepper powder to taste.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mutton and potato curry</title>
		<link>http://www.indian-tamil-recipe.com/mutton-and-potato-curry</link>
		<comments>http://www.indian-tamil-recipe.com/mutton-and-potato-curry#comments</comments>
		<pubDate>Sun, 29 Apr 2012 00:14:32 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Kuzhambu]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1296</guid>
		<description><![CDATA[Mutton and potato curry Ingredients: 1.Potato 1 large size 2.Mutton 1/2 kg (1 lb) 3.Turmeric powder 1 tsp 4.Chili pdr 1 tsp 6.Jeera (cumin) pdr 2 tsp 7.coriander pdr 1 tsp 8.Ginger-Garlic paste 1 tbsp 9.cocanut ground, a big lime size. 10.Small onions 6 11.curry leaves one prig 12.cinnamon 1 small 1 inch stick 13.cloves 3 14. Fennel seeds (sombu) 2 tsp 15. Tomato medium size 1 Method: 1.Boil mutton with salt,turmeric,jeera, chilli and little coriander powders and ginger-garlic paste. 2.Boil potato separately and keep aside 3.Season with small oinions, curry leaves,cinnamon,cloves and somfs and tomatoes. 4.Add the cooked mutton, potato and the cocanut into the seasoning and before bringing it down add 1 /2 teaspoon of lime juice.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Attu  Kudal (Intestine ) Madurai Style</title>
		<link>http://www.indian-tamil-recipe.com/attu-kudal-intestine-madurai-style</link>
		<comments>http://www.indian-tamil-recipe.com/attu-kudal-intestine-madurai-style#comments</comments>
		<pubDate>Sun, 29 Apr 2012 00:07:55 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Kuzhambu]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1293</guid>
		<description><![CDATA[Intestine ( Kudal ) Ingredients: 1.Channa Dal 1/2 cup 2.Kudal (One intestine will have a small and a large intestine, turkey towel and one kutty pie) 3.Turmeric powder 1 tsp 4.Chili pdr 1 tsp 6.Jeera (cumin) pdr 2 tsp 7.coriander pdr 1 tsp 8.Ginger-Garlic paste 1 tbsp 9.cocanut ground, a big lime size. 10.Small onions 10 11.curry leaves one prig 12.cinnamon 1 small 1 inch stick 13.cloves 4 14. Fennel seeds (sombu) 2 tsp Method: 1,For one large intestine use 1/2 cup ( veesambadi) of Channa dal. Cook well ( malarnthirukanum ) the dal separately without salt or any masala. 2.Cook the intestine in a pressure cooker for 15 to 20 mnts with salt,tumeric powder,chilli pdr,jeera pdr,little coriander pdr and a little ginger-garlic paste. 3.Have the cocanut ground, a big lime size. 4.Saute / season small onions,curry leaves,cinnamon,cloves and sombu (sombu ) with one small tomato and a little more ginger- garlic paste. 5. Add to the seasoning the cooked intestines and then the channa dal and while boiling add the ground coconut and bring down as thick gravy and not as watery curry or as desired.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Instant Milk Pongal</title>
		<link>http://www.indian-tamil-recipe.com/instant-milk-pongal</link>
		<comments>http://www.indian-tamil-recipe.com/instant-milk-pongal#comments</comments>
		<pubDate>Fri, 30 Mar 2012 02:40:03 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1238</guid>
		<description><![CDATA[Tamil recipe instant milk pongal Normally, it is our tradition to serve a sweet for the guests for dinner. In case, you are getting a call from the guests that they are coming for dinner in a short time, instant milk pongal is the easiest recipe. Ingredients required to make milk pongal Cooked rice 1 cup Milk ½ liter Sugar 1 cup Saffron A little Cardamom 4 or 5 Cashew nuts a few Raisins a few Ghee Two teaspoons Method of preparation of paal pongal 1. Boil milk without adding water in a heavy bottomed vessel and keep aside. 2. Take one cup of cooked rice and smash it nicely. 3. Take half quantity of boiled milk. Add smashed rice to it and boil. 4. When it thickens, add remainder of the milk little by little. 5. Boil until the mixture somewhat thickens. 6. Add 1 cup of sugar to the mixture and boil in a low flame for a few minutes until sugar dissolves. 7. Add saffron and powdered cardamom to the mixture. 8. Heat a teaspoon of ghee, fry cashew nuts and raisins, and add to the mixture. 9. Add one or two teaspoons of ghee and stir [...]]]></description>
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		<item>
		<title>Attu Nenjellumbu (ribs) kozhambu</title>
		<link>http://www.indian-tamil-recipe.com/attu-nenjellumbu-ribs-kozhambu</link>
		<comments>http://www.indian-tamil-recipe.com/attu-nenjellumbu-ribs-kozhambu#comments</comments>
		<pubDate>Tue, 06 Mar 2012 18:09:16 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Mutton]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1203</guid>
		<description><![CDATA[Attu Nenjellumbu (ribs) kozhambu This is the ribs of goat curry. Very similar to sambar but with a spicy twist. Ingredients: Mutton ribs / Nenjellumbu   1 lbs Toor Dal       250 gms Ginger &#38; Garlic paste       1 tbs Onion        1/2 Medium size Tomato    1/2 medium size Cinnamon  3 (1/2 inch) pieces Cloves        3 pieces oil    2 tbs salt to taste (2 tsp) &#160; Method: 1. In a cooker add oil and heat. Add Cinnamon and cloves, 2. Cut onions into small pieces and add them to cooker and fry 3. Now cut Tomato into small pieces and add them to the fry. 4. Now add Garlic and ginger paste. Fry them all well 5. Add the mutton ribs and fry them for a minute. 6. Add the toor dal and close the lid 7. Cook till you hear the whistle and let it go for about 15-20 minutes 8. Turn off the heat and let it cool down. 9.  Serve hot with rice &#160; &#160; &#160; Learn more about God I need you. Stop by Robert&#8217;s site where you can find out all about god help me and what it can do for you.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mutton Kudal Kuzhambu</title>
		<link>http://www.indian-tamil-recipe.com/mutton-kudal-kuzhambu</link>
		<comments>http://www.indian-tamil-recipe.com/mutton-kudal-kuzhambu#comments</comments>
		<pubDate>Sun, 04 Mar 2012 19:16:30 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Mutton]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1194</guid>
		<description><![CDATA[Mutton Kudal Kuzhambu is a special delicacy in Tamilnadu. This requires an acquired taste. Once you like it you will fall in love with Mutton Kudal Kuzhambu. It is also called tripe. Ingredients: &#160; One Kudal with turkey           about 1 lb (1/2 kg) Channa Dal (boiled)                1/2 lb Cinnamon         3 1/2 inch pieces Cloves               3pieces Jeera powder     1 tsp Turmeric             1 tsp Ginger &#38; Garlic paste       1 tbs Red Chili powder  1tsp Salt             2 tsp oil             1 tbs &#160; Method: 1. In a cooker pour oil and saute cinnamon, cloves, jeera, turmeric, chili powder with salt. Add ginger garlic paste and fry well. 2. Cut the kudal in small pieces according to your style. ( I do about 1 inch pieces) 3. After a few minutes of frying add the kudal to the cooker 4. Close the lid and put the weight on. 5. After the whistle cook for 10 or 15 minutes 6. See after 10 minutes if it is cooked as per your preference 7. Now add the channa dal and boil for two minutes without the lid 8. Serve hot with rice &#160; &#160; &#160; Learn more about God I need you. Stop by Robert&#8217;s site where [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Murangakai Pulikolambu</title>
		<link>http://www.indian-tamil-recipe.com/murangakai-pulikolambu</link>
		<comments>http://www.indian-tamil-recipe.com/murangakai-pulikolambu#comments</comments>
		<pubDate>Thu, 05 Jan 2012 02:28:51 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Kuzhambu]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1175</guid>
		<description><![CDATA[Murangakai Pulikolambu Ingredients: Murangakai (Drustick)   10 pieces (cut 2 inches) Onion        medium 1/2 chopped Tomato    medium 1 Coriandar powder 1 tsp Jeera powder 1/2 tsp Chili poweder  1/2 tsp Turmeric powder 1/2 tsp Garlic  5 pods tamarind paste 1/2 tsp salt  1 tsp oil 3 tbs mustard seeds  1 tsp fenugreek 1/2 tsp Method: 1. Wash and Cut Murangai in to 10 (2 inch peices) 2. In a pan add oil and season mustard and fennugreek 3. When mustard splutters add chopped oinion and tomato, fry well for 2-3 minutes 4. Add coriander, jeera, chili and garlic with 1/4 cup of water and let the paste fry a bit and add tamarind paste 5. Add 2-3 cup of water and the Murangakai cover with  a lid and boil till Murangakai is fully cooked 6. Serve with rice, idli, dosai and aapam.  You can add ghee with rice too! &#160; 4. &#160; &#160; &#160;]]></description>
		<wfw:commentRss>http://www.indian-tamil-recipe.com/murangakai-pulikolambu/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Vazhakai Cutlet</title>
		<link>http://www.indian-tamil-recipe.com/vazhakai-cutlet</link>
		<comments>http://www.indian-tamil-recipe.com/vazhakai-cutlet#comments</comments>
		<pubDate>Sun, 20 Nov 2011 16:09:14 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Kootu]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1164</guid>
		<description><![CDATA[Vazhakai Cutlet Raw Materials Required 2 Raw Banana 1/2 Carrot Grated 1/3 Cup Green Peas 1/2 Cup Small Red Onion 1 tsp Chilli Powder 1 tsp Gram masala Salt as per taste Little Kotmali Preparation Style Boil the banana&#8217;s in cooker and peel the skin .Smash the banana and add the onion,grated carrot , peas and all the masala&#8217;s together .Add Salt and kotamali and mix it together and make small cutlets out of them .Then place them in the tava and allow it to cook .Turn both the sides until they reach dark brown color by adding few dops of oil .Serve it hot with pudhina chutney. &#160; Source: Vazhakai Cutlet]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Semiya Payasam</title>
		<link>http://www.indian-tamil-recipe.com/semiya-payasam</link>
		<comments>http://www.indian-tamil-recipe.com/semiya-payasam#comments</comments>
		<pubDate>Sat, 05 Nov 2011 16:12:21 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1153</guid>
		<description><![CDATA[Semiya Payasam Ingredients: Vermicelli 1 cup Cashew nuts handful Raisins handful Water 3/4cup Sugar a cup Saffron a pinch Milk a cup Cardamom two or three pods Method: Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold. source: Semiya Payasam]]></description>
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