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	<title>Chettinad Recipes - chettinad cooking - indian cooking - cooking recipes - &#187; Vathal Vadagams</title>
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		<title>Pori Vathal (Puffed Rice)</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/pori-vathal-puffed-rice.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/pori-vathal-puffed-rice.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:37:22 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
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		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[pori]]></category>
		<category><![CDATA[puffed]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1558</guid>
		<description><![CDATA[Ingredients:- Pori (puffed rice) &#8211; 10 litres Sago &#8211; 200 gms Green chillies &#8211; 15 Small onions &#8211; 1/2 kg Jheera &#8211; 5 Teaspoon Asafoetida &#8211; 1 Teaspoon powdered or 1 small piece Coriander leaves &#8211; 4 Big bunches Salt &#8211; To Taste Method:- Soak the puffed rice for 1-2 hour in just enough water. [...]]]></description>
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		<title>Sago Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/sago-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/sago-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:34:53 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[arishi]]></category>
		<category><![CDATA[arisi]]></category>
		<category><![CDATA[Chettinad]]></category>
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		<category><![CDATA[Sago]]></category>
		<category><![CDATA[savvarisi]]></category>
		<category><![CDATA[savvu]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1556</guid>
		<description><![CDATA[Ingredients:- Sago &#8211; 2 kilos Water &#8211; 5 Litres Red chilli seeds &#8211; 200 Gms Khus khus &#8211; 100 gms Asafetida &#8211; 1 teaspoon powdered Lime &#8211; 4 Small onions &#8211; 1/4 Kg Salt &#8211; To taste Method:- Wash the sago 2-3 times and keep aside Boil all the water. When the water boils, add [...]]]></description>
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		<item>
		<title>Idiyappam Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/idiyappam-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/idiyappam-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:31:39 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Curry]]></category>
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		<category><![CDATA[fry]]></category>
		<category><![CDATA[hoppers]]></category>
		<category><![CDATA[Idiyappam]]></category>
		<category><![CDATA[recipe]]></category>
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		<category><![CDATA[String]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[vadaam]]></category>
		<category><![CDATA[vadam]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1554</guid>
		<description><![CDATA[Ingredients:- Raw rice &#8211; 2 litres Green chillies &#8211; 25 Salt &#8211; To taste Asefoetida &#8211; 1 Teaspoon powdered Lime &#8211; 4 Method:- Wash the rice well, dry it and grind the rice and green chillies together. Sieve it in a fine sieve. Put water in an idly container, cover with and idly plate, put [...]]]></description>
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		</item>
		<item>
		<title>Rice Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/rice-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/rice-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:28:56 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
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		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
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		<category><![CDATA[rice]]></category>
		<category><![CDATA[sadha]]></category>
		<category><![CDATA[sadham]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[soththu]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[vadaam]]></category>
		<category><![CDATA[vadagam]]></category>
		<category><![CDATA[vadam]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1257</guid>
		<description><![CDATA[Ingredients:- Left Over cooked rice &#8211; 4 cups Green chilli &#8211; 6 1 day old curd &#8211; 3/4 to 1 cup Asafoetida &#8211; 1/2 Teaspoon Salt &#8211; To taste Method:- Grind the green chilli. Mash the cooked rice well. Add curd, ground green chilli, asafoetida, salt to the make a thick batter. Mix well and [...]]]></description>
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		<item>
		<title>Fried Vadagams</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/fried-vadagams.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/fried-vadagams.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:26:10 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fried]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[india]]></category>
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		<category><![CDATA[vadaam]]></category>
		<category><![CDATA[Vadagams]]></category>
		<category><![CDATA[vadam]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1551</guid>
		<description><![CDATA[Ingredients:- Black gram dhal &#8211; 350 Grams Sago &#8211; 100 gms Jeera &#8211; 1-1/2 Table spoon Somph &#8211; 1-1/2 Table spoon Fenugreek &#8211; 1-1/2 Table spoon Salt &#8211; 50 gms Asafoetida &#8211; 1 size of small gooseberry Small onions &#8211; should weigh 1.5 kg, when cleaned Ginger &#8211; 1 Inch piece Green chillies &#8211; 20 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kari Vadagams</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/kari-vadagams.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/kari-vadagams.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:24:24 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[kari]]></category>
		<category><![CDATA[karri]]></category>
		<category><![CDATA[masal]]></category>
		<category><![CDATA[masala]]></category>
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		<category><![CDATA[vadaam]]></category>
		<category><![CDATA[vadagam]]></category>
		<category><![CDATA[Vadagams]]></category>
		<category><![CDATA[vadam]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1549</guid>
		<description><![CDATA[Ingredients:- Small onions &#8211; 3 kgs. Garlic &#8211; 1-2 kilo Cumin seeds &#8211; 200 gms Jheera &#8211; 200 gms Somph &#8211; 150 gms Fenugreek &#8211; 100 gms Black gram dhal &#8211; 400 gms Salt &#8211; 100 gms Turmeric powder &#8211; 1/2 Teaspoon Caster oil &#8211; 200 gms Curry leaves &#8211; 1 Handful (cut very fine) [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Corn Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/corn-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/corn-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:21:44 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chola]]></category>
		<category><![CDATA[cholam]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
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		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[shola]]></category>
		<category><![CDATA[sholam]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1259</guid>
		<description><![CDATA[Ingredients:- Dried corn &#8211; 4 cups Sago &#8211; 1 cup Small onions &#8211; 1 cup finely cut Red chillies &#8211; 10 (Ground into paste) Coriander leaves &#8211; 1 cup cut Salt &#8211; To taste Method:- Dry the corn in the sun and grind it to rava consistency (semolina) In 4 cups of water, boil the [...]]]></description>
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		<item>
		<title>Garlic Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/garlic-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/garlic-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:19:27 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[poondu]]></category>
		<category><![CDATA[pundu]]></category>
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		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1546</guid>
		<description><![CDATA[Ingredients:- Raw rice &#8211; 2 kg Water &#8211; 10 Litres (according to the quality of rice) Garlic &#8211; 200 Gms Salt &#8211; To taste Asafoetida &#8211; 1 Small piece Yellow colouring &#8211; 2 Teaspoon or any other yellow colouring to the colour you need (Kesari Powder) Method:- Clean the rice, wash it well, dry it [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cheese Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/cheese-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/cheese-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:17:38 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[india]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[masal]]></category>
		<category><![CDATA[masala]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1544</guid>
		<description><![CDATA[Ingredients:- Raw rice &#8211; 2 kg Water &#8211; 10 Litres (according to the quality of rice) Salt &#8211; To taste Amul cheese &#8211; 1 Tin Method:- Grate the cheese and keep aside. Follow the same instructions as in killu vathal until the flour is 3/4 cooked. Add the grated cheese and stir well till the [...]]]></description>
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		<item>
		<title>Then Kuzhal Vathal</title>
		<link>http://chettinadcooking.com/english/vathal-vadagams/then-kuzhal-vathal.html</link>
		<comments>http://chettinadcooking.com/english/vathal-vadagams/then-kuzhal-vathal.html#comments</comments>
		<pubDate>Sat, 04 Jul 2009 12:15:32 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Vathal Vadagams]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kuzhal]]></category>
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		<category><![CDATA[tamil]]></category>
		<category><![CDATA[then]]></category>
		<category><![CDATA[thenkuzhal]]></category>
		<category><![CDATA[Vathal]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1541</guid>
		<description><![CDATA[Ingredients:- Raw rice &#8211; 2 kg Water &#8211; 10 Litres (according to the quantity of rice) Salt &#8211; to taste Asafortida &#8211; 1 Small piece Lime Juice &#8211; Of two limes Method:- Clean the rice, wash it well, dry it under the sun for about 2-3 hrs and get it ground in the machine. Sieve [...]]]></description>
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