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	<title>Vino &#187; indian</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Moong Dal in Coconut Curry</title>
		<link>http://www.eatatvino.com/2011/09/29/moong-dal-in-coconut-curry/</link>
		<comments>http://www.eatatvino.com/2011/09/29/moong-dal-in-coconut-curry/#comments</comments>
		<pubDate>Fri, 30 Sep 2011 04:27:20 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1111</guid>
		<description><![CDATA[Coconut milk in an Indian dal recipe, you say? Trust me, I haven&#8217;t enjoyed dal this much in ages&#8230;. this was delicious. Source: Vij&#8217;s at Home: Relax Honey Serving: 6 to 8 Time: 40 minutes Ingredients: 1 cup dried moong beans, washed and drained 1/3 cup cooking oil 1 tbsp cumin seeds 3 tbsp garlic, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/09/29/moong-dal-in-coconut-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled cauli in yogurt sauce</title>
		<link>http://www.eatatvino.com/2011/07/13/grilled-cauli-in-yogurt-sauce/</link>
		<comments>http://www.eatatvino.com/2011/07/13/grilled-cauli-in-yogurt-sauce/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 05:15:55 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[indian]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grilled]]></category>
		<category><![CDATA[yogurt sauce]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1058</guid>
		<description><![CDATA[Its called no standing because you can grill the veggies in the oven while you watch tv. Ingredients: 1 cauli head, chopped 1 onion chopped 2 potatoes, cubed Dash of curry powder/garam masala 2 serranos, sliced 3 cloves of garlic, chopped Peas (optional), 1 cup 1/2 cup yogurt, diluted with water and beaten Mustard seeds, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/07/13/grilled-cauli-in-yogurt-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Punjabi Gobi Masala</title>
		<link>http://www.eatatvino.com/2011/03/19/punjabi-gobi-masala/</link>
		<comments>http://www.eatatvino.com/2011/03/19/punjabi-gobi-masala/#comments</comments>
		<pubDate>Sun, 20 Mar 2011 03:00:37 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=597</guid>
		<description><![CDATA[This is my new favorite cauliflower recipe. We are fairly careful about eating healthy, so it is fun to indulge and go oily sometimes ;-)]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/03/19/punjabi-gobi-masala/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Kosha Mangsho (Bengali Style Goat Curry)</title>
		<link>http://www.eatatvino.com/2010/09/27/kosha-mangsho-bengali-style-goat-curry/</link>
		<comments>http://www.eatatvino.com/2010/09/27/kosha-mangsho-bengali-style-goat-curry/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 04:15:14 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=905</guid>
		<description><![CDATA[Bengalis usually prepare this on special occasions or for Sunday lunch when the whole family gets together. The curry is meant to be had with &#8216;luchi&#8217; or the Bengali flatbread made with flour. This is one of my all time favorite food items and will always bring back fond childhood memories.If goat is hard to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/27/kosha-mangsho-bengali-style-goat-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Indian Tomato Shorba</title>
		<link>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/</link>
		<comments>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 02:55:30 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[indian]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=765</guid>
		<description><![CDATA[In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but Sunset Magazine chilled their version.]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Baby Potatoes with Cilantro Chutney (Chutneywale Aloo)</title>
		<link>http://www.eatatvino.com/2010/07/15/baby-potatoes-with-cilantro-chutney-chutneywale-aloo/</link>
		<comments>http://www.eatatvino.com/2010/07/15/baby-potatoes-with-cilantro-chutney-chutneywale-aloo/#comments</comments>
		<pubDate>Fri, 16 Jul 2010 01:56:40 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=670</guid>
		<description><![CDATA[Source: Sanjeev Kapoor Time: 30 to 40 minutes Serving: 4 (or 6 if serving dal or other dish) INGREDIENTS: 40 baby potatoes 1 cup cilantro, chopped ¼ cup mint leaves, chopped (optional) 4-5 green chilies, chopped 2 inch ginger, minced 4 garlic cloves, minced 1 lemon (large), juiced 2 teaspoons, cumin seeds 2 teaspoons, coriander [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/07/15/baby-potatoes-with-cilantro-chutney-chutneywale-aloo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>An Amaranth and Eggplant Dinner</title>
		<link>http://www.eatatvino.com/2010/06/19/an-amaranth-and-eggplant-dinner/</link>
		<comments>http://www.eatatvino.com/2010/06/19/an-amaranth-and-eggplant-dinner/#comments</comments>
		<pubDate>Sat, 19 Jun 2010 15:08:57 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[indian]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[eggplant]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=646</guid>
		<description><![CDATA[We made this a couple weeks ago, and it was surprising how well the amaranth (chauli) and roasted eggplant went together.  The sweet/spicy flavor of the eggplant is complemented very well with the ever so slight bitterness of the amaranth. As usual, our introduction to amaranth was simply because our farmer&#8217;s market sells and and [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/06/19/an-amaranth-and-eggplant-dinner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Amaranth (Chauli), Indian Style</title>
		<link>http://www.eatatvino.com/2010/05/14/amaranth-chauli-indian-style/</link>
		<comments>http://www.eatatvino.com/2010/05/14/amaranth-chauli-indian-style/#comments</comments>
		<pubDate>Sat, 15 May 2010 04:28:46 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=593</guid>
		<description><![CDATA[We frequently experiment with vegetables we have never cooked with before, and more often than not, we love it! Here is one of our success stories. This is an Andhra style preparation I believe. Source: www.sailusfood.com Prep Time:30 Minutes (plus chill time) Servings: 3-4 (as a side vegetable) 1 big bunch of amaranth leaves (discard [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/14/amaranth-chauli-indian-style/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whole Red Lentils, Indian Style (Sabut Masoor Dal)</title>
		<link>http://www.eatatvino.com/2009/02/22/whole-red-lentils-indian-style-sabut-masoor-dal/</link>
		<comments>http://www.eatatvino.com/2009/02/22/whole-red-lentils-indian-style-sabut-masoor-dal/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 09:10:51 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indian]]></category>
		<category><![CDATA[daal]]></category>
		<category><![CDATA[dal]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=207</guid>
		<description><![CDATA[Source:www.sindhirasoi.com Prep Time:10-30 Minutes Servings:4 I am always keen to try new lentils and this turned out really well. Ingredients: 1 cup red lentils (whole) rinsed 1 small onion (red) chopped finely 1 large tomatoes (plum) chopped finely 1/2 inch ginger minced 3 clove garlic minced 3 chiles (green) chopped finely to taste salt 1/4 [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/22/whole-red-lentils-indian-style-sabut-masoor-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chole (with prepared spices)</title>
		<link>http://www.eatatvino.com/2009/01/28/chole-with-prepared-spices/</link>
		<comments>http://www.eatatvino.com/2009/01/28/chole-with-prepared-spices/#comments</comments>
		<pubDate>Wed, 28 Jan 2009 08:10:14 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[indian]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=119</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:4 A slightly quicker version of chole. This one uses a store bought spice mixture. While it&#8217;s not as good as making your own, it&#8217;s well worth the reduced effort. Ingredients: 15 ounce chickpeas (canned) 3 medium tomatoes chopped 3 clove garlic chopped 0.5 medium onion (red) chopped 1-2 tablespoon [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/01/28/chole-with-prepared-spices/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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