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	<title>Chettinad Recipes - chettinad cooking - indian cooking - cooking recipes - &#187; Veg. Powders</title>
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		<title>Chettinad Kulambu Powder</title>
		<link>http://chettinadcooking.com/english/veg-powders/chettinad-kulambu-powder.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/chettinad-kulambu-powder.html#comments</comments>
		<pubDate>Sun, 03 May 2009 09:46:41 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[kolambu]]></category>
		<category><![CDATA[korma]]></category>
		<category><![CDATA[kozhambhu]]></category>
		<category><![CDATA[kozhambu]]></category>
		<category><![CDATA[kulambhu]]></category>
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		<category><![CDATA[masal]]></category>
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		<category><![CDATA[podi]]></category>
		<category><![CDATA[pody]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.com/?p=910</guid>
		<description><![CDATA[Ingredients: Dried Red Chilies &#8211; 500 Gms. Corriander Seeds &#8211; 1 Kg. Fennel Seeds Sombhu &#8211; 2 Tablespoon Cumin Seeds &#8211; Jeeragam &#8211; 2 Tablespoon Black Pepper &#8211; 1 Tablespoon Raw Rice &#8211; 50 Gms. Method: Except the dried red chilies dry roast all ingredients separately and keep aside. Sun dry the dried red chilies [...]]]></description>
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		</item>
		<item>
		<title>Milagu Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/milagu-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/milagu-podi.html#comments</comments>
		<pubDate>Mon, 13 Apr 2009 16:45:46 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[masala]]></category>
		<category><![CDATA[milag]]></category>
		<category><![CDATA[milagu]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[mizhaghu]]></category>
		<category><![CDATA[mizhagu]]></category>
		<category><![CDATA[podi]]></category>
		<category><![CDATA[powder]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.com/?p=741</guid>
		<description><![CDATA[Ingredients: 400 gms urad dhal 10 more milagai (green chillies soaked in butter milk and dried in sun) 50 gms raw rice 1 tsp pepper salt to taste Method: Roast all the ingredients slightly without oil. Make into a fine powder in the mixie. This podi can be taken with hot rice and ghee.]]></description>
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		</item>
		<item>
		<title>Sambar powder</title>
		<link>http://chettinadcooking.com/english/veg-powders/sambar-powder.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/sambar-powder.html#comments</comments>
		<pubDate>Fri, 03 Apr 2009 03:03:02 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
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		<category><![CDATA[Curry]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[masala]]></category>
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		<category><![CDATA[sambaar]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=391</guid>
		<description><![CDATA[Ingreidinets: 11/2 Tbl.sps &#8211; dhania 1 Tbl.sp &#8211; black gram dhal 1 Tbl.sp &#8211; bengal gram dhal 11/2 tsp &#8211; gingelly seeds 20 &#8211; red chillies Method: Fry all the spices in a teaspoon of oil till golden brown colour. Powder and keep.]]></description>
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		</item>
		<item>
		<title>Kariveppilai Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/kariveppilai-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/kariveppilai-podi.html#comments</comments>
		<pubDate>Fri, 03 Apr 2009 02:38:20 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[kari]]></category>
		<category><![CDATA[karri]]></category>
		<category><![CDATA[leaf]]></category>
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		<category><![CDATA[vepilai]]></category>
		<category><![CDATA[veppilai]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=376</guid>
		<description><![CDATA[Ingredients: 150 gms Curry Leaves dried 3 nos Red Chillies 30 gms Urad Dhal ? tsp Pepper ? tsp Cumin Seeds A pinch Asafoetida Salt to taste. To make Curry leaf powder; dry roast all the ingredients n a pan. Make into a fine powder in the mixie. This goes well with hot rice and [...]]]></description>
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		</item>
		<item>
		<title>Kari Masala Powder</title>
		<link>http://chettinadcooking.com/english/veg-powders/garam-masala-powder.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/garam-masala-powder.html#comments</comments>
		<pubDate>Fri, 03 Apr 2009 02:37:03 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[garam]]></category>
		<category><![CDATA[gharam]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=374</guid>
		<description><![CDATA[Ingredients: 25 gms cinnamon 25 gms cloves 25 gms cardamom 1 no nut meg 1 no nutmeg flower 4 no star anise 2 no marati mokku 10 gms fennel seed 10 gms cumin seed 10 gms pepper 3 no bay leaves Method: Roast all slightly in the pan with out oil. Make into a powder [...]]]></description>
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		</item>
		<item>
		<title>Dosai Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/dosai-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/dosai-podi.html#comments</comments>
		<pubDate>Tue, 31 Mar 2009 16:34:08 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
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		<category><![CDATA[dish]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[dosa]]></category>
		<category><![CDATA[dosa. dosai]]></category>
		<category><![CDATA[dosha]]></category>
		<category><![CDATA[masala]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=263</guid>
		<description><![CDATA[Ingredients 1 cup Urad daal 7-9 Dry red chilli 1/4 tsp Asafoetida A sprig Curry leaves 1 tsp Oil Salt to taste Method Heat the oil in a pan and roast all the ingredients until golden brown. Cool it and powder it in a mixie. Store in air tight container for future use.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Rasa Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/rasa-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/rasa-podi.html#comments</comments>
		<pubDate>Tue, 31 Mar 2009 11:27:27 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
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		<category><![CDATA[milagu]]></category>
		<category><![CDATA[milagutawney]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=140</guid>
		<description><![CDATA[Rasap Podi Ingredients 1 Cup Coriander seeds 1 cup Tur dal 1/2 cup Pepper 10 nos Red chellies 1/2 cup Cumin seeds 2 Spikes Curry leaves Method Roast all ingredients slightly in the pan without oil. Then mix all and make rough powder in the mixie.]]></description>
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		</item>
		<item>
		<title>Mutton Milagai Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/mutton-milagai-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/mutton-milagai-podi.html#comments</comments>
		<pubDate>Tue, 31 Mar 2009 11:25:11 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
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		<category><![CDATA[non]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=138</guid>
		<description><![CDATA[Mutton Kuzhambu Powder Ingredients: 100 gms Kg Red Chilli 75 gms Coriander Seeds Dhanya 15 gms Fennel Seeds 10 Gms Cumin Seeds 15 Gms Pepper 25 Gms Raw Rice Method: Slightly Roast all items in a Dry pan. Make to a fine powder in the mill. Note: This can be used for all the Mutton [...]]]></description>
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		<item>
		<title>Masala Milagai Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/masala-milagai-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/masala-milagai-podi.html#comments</comments>
		<pubDate>Tue, 31 Mar 2009 11:23:12 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[kulambhu]]></category>
		<category><![CDATA[kulambu]]></category>
		<category><![CDATA[kuzhambhu]]></category>
		<category><![CDATA[kuzhambu]]></category>
		<category><![CDATA[masala]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=136</guid>
		<description><![CDATA[Masala Milagai Powder Ingredients: 1/4 Kg Red Chilli 100 gms Fennel Seeds 50 Gms Cumin Seeds 100 Gms khus khus 200 Gms Split yellow Pea &#8211; Pottu Kadalai 10 Gms Lavanga Pattai 10 gms Pattai Leaf Method: Dry all ingredients in the Sun for some time. Make to a fine powder in the mill. Note: [...]]]></description>
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		</item>
		<item>
		<title>Kuzhambu Milagai Podi</title>
		<link>http://chettinadcooking.com/english/veg-powders/kuzhambu-milagai-podi.html</link>
		<comments>http://chettinadcooking.com/english/veg-powders/kuzhambu-milagai-podi.html#comments</comments>
		<pubDate>Tue, 31 Mar 2009 11:21:01 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Veg. Powders]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[condiment]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[kulambhu]]></category>
		<category><![CDATA[kulambu]]></category>
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		<guid isPermaLink="false">http://chettinadrecipes.wordpress.com/?p=134</guid>
		<description><![CDATA[Kuzhambu Milagai Powder Ingredients: 1/2 Kg Red Chilli 1/2 Kg Dhanya &#8211; Coriander Seeds 50 Gms Cumin Seeds 50 Gms Fennel Seeds 20 Gms Pepper 10 Gms Fenugreek 100 Gms Raw Rice 50 Gms Kadalai Paruppu &#8211; Channa Dhal 50 Gms Thuvaram Paruppu Toor Dhal 50 Gms Curry Leaves Dried 1 No Turmeric Method: Slightly [...]]]></description>
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