<?xml version="1.0" encoding="UTF-8"?><!-- generator="wordpress/2.3.3" -->
<rss version="0.92">
<channel>
	<title>My Culinary Blog</title>
	<link>http://www.myculinaryblog.com</link>
	<description>Recipes from all over the world.</description>
	<lastBuildDate>Sat, 12 Jul 2008 19:24:14 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>The Top 10 anti-cancer foods</title>
		<description><![CDATA[ The most powerful anti-cancer food of all is, of course, a daily helping of seafood - for the complete range of the 72+ natural trace elements, without which we cannot help but sicken - and worse. 
 The complete natural range of the 72 trace elements is the best anti-cancer food there is. This [...]]]></description>
		<link>http://www.myculinaryblog.com/the-top-10-anti-cancer-foods/</link>
			</item>
	<item>
		<title>Mava Burfi</title>
		<description><![CDATA[Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)
Method:
Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on [...]]]></description>
		<link>http://www.myculinaryblog.com/mava-burfi/</link>
			</item>
	<item>
		<title>Pedhas</title>
		<description><![CDATA[INGREDIENTS
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet .Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder [...]]]></description>
		<link>http://www.myculinaryblog.com/pedhas/</link>
			</item>
	<item>
		<title>Rossogolla</title>
		<description><![CDATA[Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is [...]]]></description>
		<link>http://www.myculinaryblog.com/rossogolla/</link>
			</item>
	<item>
		<title>Rava (Semolina) Ladoo</title>
		<description><![CDATA[Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand [...]]]></description>
		<link>http://www.myculinaryblog.com/rava-semolina-ladoo/</link>
			</item>
	<item>
		<title>Beetroot Halwa</title>
		<description><![CDATA[1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture [...]]]></description>
		<link>http://www.myculinaryblog.com/beetroot-halwa/</link>
			</item>
	<item>
		<title>Atte ka seera</title>
		<description><![CDATA[2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess [...]]]></description>
		<link>http://www.myculinaryblog.com/atte-ka-seera/</link>
			</item>
	<item>
		<title>Dal ka seera</title>
		<description><![CDATA[500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.
Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once [...]]]></description>
		<link>http://www.myculinaryblog.com/dal-ka-seera/</link>
			</item>
	<item>
		<title>Chickoo Halwa</title>
		<description><![CDATA[6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
Peel and mash chickoos or blend. Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with [...]]]></description>
		<link>http://www.myculinaryblog.com/chickoo-halwa/</link>
			</item>
	<item>
		<title>Doodhi Halwa</title>
		<description><![CDATA[1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects [...]]]></description>
		<link>http://www.myculinaryblog.com/doodhi-halwa/</link>
			</item>
</channel>
</rss>
