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	<title>Indian Tamil Recipe</title>
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	<description>Tamil cooking and south indian  Recipes</description>
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		<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>
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		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pal Payasam</title>
		<link>http://www.indian-tamil-recipe.com/pal-payasam</link>
		<comments>http://www.indian-tamil-recipe.com/pal-payasam#comments</comments>
		<pubDate>Sat, 05 Nov 2011 16:10:02 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1150</guid>
		<description><![CDATA[Pal Payasam Ingredients: Milk 3ltrs Dried red rice 180gm Sugar 700gm Method: Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot. source: Pal Payasam]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rice Payasam</title>
		<link>http://www.indian-tamil-recipe.com/rice-payasam</link>
		<comments>http://www.indian-tamil-recipe.com/rice-payasam#comments</comments>
		<pubDate>Sat, 05 Nov 2011 16:06:47 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1147</guid>
		<description><![CDATA[Rice Payasam Recipe Rice payasam is a very popular South Indian sweet dish. Here is Rice Payasam recipeIngredients: Broken rice &#8211; 1 cup Jaggery &#8211; ½ cup, grated Coconut milk &#8211; 2½ cup, thin Coconut milk -1 cup, thick Cardamoms &#8211; 1 teaspoon, ground Cashews and raisins &#8211; a little Method: Wash the broken rice and cook it in the thin coconut milk till it is soft and tender. Add the jaggery and stir till it dissolves. Add the thick coconut milk and cook on low flame for sometime. Remove from fire and garnish with ground green cardamom powder and fried cashews and raisins. source: Rice Payasam &#160;]]></description>
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		</item>
		<item>
		<title>Payasam</title>
		<link>http://www.indian-tamil-recipe.com/payasam</link>
		<comments>http://www.indian-tamil-recipe.com/payasam#comments</comments>
		<pubDate>Sat, 05 Nov 2011 16:03:08 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1143</guid>
		<description><![CDATA[Payasam Ingredients: Moong Dal                                       :             1/2 cup Jaggery                                             :             1/2 cup Milk                                                    :             3/4 cup Cardamom Powder                      :             1/2 tsp Cashews/Almonds/ Raisins/Bite sized Coconut slices  : handful Ghee                                                  :              2 tbsp Method: Wash and cook moong dal with 1.5 cups water in pressure cooker for 3 whistles. Powder the jaggery. In a thick bottomed vessel, add the cooked dal and jaggery together. Cook for 5-8 minutes, stirring continuously till the [...]]]></description>
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		</item>
		<item>
		<title>Carrot and Mushroom Soup</title>
		<link>http://www.indian-tamil-recipe.com/1120</link>
		<comments>http://www.indian-tamil-recipe.com/1120#comments</comments>
		<pubDate>Tue, 25 Oct 2011 02:03:34 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1120</guid>
		<description><![CDATA[Ingredients for Carrot and Mushroom Soup Recipe: Carrot &#8211; 100 gm Mushroom &#8211; 100 gm Onion(medium) &#8211; 1 no Oil &#8211; 1 tbsp Water &#8211; 2 cups Pepper &#8211; As reqd Salt &#8211; As reqd Preparation Method of Carrot and Mushroom Soup Recipe: 1)Slice carrots, onion and mushrooms. 2)Saute carrot and onion. 3)Add mushroom, water, salt and boil for 5 &#8211; 10 mins. 4)Add pepper. :- Serve hot. source: Carrot and Mushroom Soup]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black pepper soup</title>
		<link>http://www.indian-tamil-recipe.com/black-pepper-soup</link>
		<comments>http://www.indian-tamil-recipe.com/black-pepper-soup#comments</comments>
		<pubDate>Tue, 25 Oct 2011 01:58:15 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1115</guid>
		<description><![CDATA[Ingredients for Black pepper soup Recipe: Black pepper corns &#8211; 1 tsp Wheat flour &#8211; 1 tbsp Coriander powder &#8211; 1/2 tsp Turmeric powder &#8211; 2 pinch Aamchur(mango powder) &#8211; 2 pinch Salt &#8211; to taste Tomato puree &#8211; 1/2 of one(skin removed) Curry leaves &#8211; 4-5 nos Preparation Method of Black pepper soup Recipe: 1)Heat oil in a pan 2)Add curry leaves,black pepper and wheat flour 3)Stir fry on low flame,till flour becomes golden. 4)Add water, coriander powder, turmeric powder, aamchur powder, tomato puree and salt. 5)Cook on low fire until wheat flour and water mixes well and gets the consistency of soup. :- Serve hot source: Black pepper soup]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Babycorn and Mushroom Soup</title>
		<link>http://www.indian-tamil-recipe.com/babycorn-and-mushroom-soup</link>
		<comments>http://www.indian-tamil-recipe.com/babycorn-and-mushroom-soup#comments</comments>
		<pubDate>Tue, 25 Oct 2011 01:55:15 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1112</guid>
		<description><![CDATA[Ingredients for Babycorn and Mushroom Soup Recipe: Onion &#8211; 1 no(chopped) Garlic &#8211; 4 cloves(chopped) Mushroom &#8211; 1 cup(chopped) Baby corn &#8211; 1 cup(chopped) Nutmeg powder &#8211; 1/2 tsp Pepper &#8211; As reqd Veg stock &#8211; As reqd Corn flour &#8211; 2 tsp Salt &#8211; As reqd Preparation Method of Babycorn and Mushroom Soup Recipe: 1)For preparing mushroom and babycorn soup, heat butter or little oil in a pan. 2)Add onion and garlic. Fry it. 3)Add mushroom and babycorn to it. 4)Add nutmeg and pepper. 5)Pour the veg stock and cook till vegetables are cooked. 6)Add salt. 7)To thicken the soup, add corn flour mixed in water. 8)Serve hot. Babycorn and mushroom soup is ready. source: Babycorn and Mushroom Soup]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mulligatawny Soup</title>
		<link>http://www.indian-tamil-recipe.com/mulligatawny-soup</link>
		<comments>http://www.indian-tamil-recipe.com/mulligatawny-soup#comments</comments>
		<pubDate>Tue, 25 Oct 2011 01:51:34 +0000</pubDate>
		<dc:creator>Shirley Fenn</dc:creator>
				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.indian-tamil-recipe.com/?p=1110</guid>
		<description><![CDATA[Ingredients for Tamil Nadu Style Mulligatawny Soup Recipe: Ginger root(crushed) &#8211; 1 tsp Garlic(crushed) &#8211; 1 tsp Onion(large and sliced) &#8211; 1 no Gram flour(Kadala podi) &#8211; 2 tbsp Green apple &#8211; 1 no (peeled and diced) Curry powder &#8211; 1 heaped tbsp Turmeric powder &#8211; 1/4 tsp Tomatoes(medium) &#8211; 2 nos (peeled and chopped) Bay leaf(Vazhana/karuga ela) &#8211; 1 no Black pepper(coarsely ground) &#8211; 1 tsp Veg stock &#8211; 3 cups Boiled rice &#8211; 1 &#8211; 2 tbsp (optional) Oil &#8211; 1-2 tbsp Lemon Wedges for garnishing Preparation Method of Tamil Nadu Style Mulligatawny Soup Recipe: 1)Heat oil in a pan. 2)Add the ginger and garlic and saute for 2 minutes. 3)Add onion and saute until the onion is transparent. 4)Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and veg stock. 5)Bring to a boil, cover and reduce heat. Simmer for 45 minutes. 6)Process in a blender or pass through a sieve. 7)Add the rice (if using). Stir well. :- Serve with lemon wedges. source: Mulligatawny Soup]]></description>
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