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<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.feedburner.com/~d/styles/itemcontent.css"?><rss xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0"><channel><title>thecookscottage</title><link>http://thecookscottage.typepad.com/curry/</link><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/thecookscottage" /><description>Indian food blog with Indian recipes, Marathi food, step by step  cooking, vegetarian, non vegetarian and organic food resources, Indian food culture, social change and farming practices.</description><language>en</language><lastBuildDate>Tue, 27 Dec 2011 23:59:33 PST</lastBuildDate><generator>TypePad http://www.typepad.com/</generator><feedburner:info uri="thecookscottage" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><feedburner:browserFriendly>This is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.</feedburner:browserFriendly><item><title>Advertise</title><link>http://thecookscottage.typepad.com/curry/2011/12/advertise.html</link><category>A little bit of This and a little bit of That</category><category>thecooksscottage advertising</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">deccanheffalump</dc:creator><pubDate>Wed, 28 Dec 2011 00:02:03 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00d8341ce20153ef01675f84d9e6970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[Do you have a product or service that would be loved and
appreciated by the readers of The Cooks Cottage?<br/>
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Food, cooking and recipes in India.From the heart of the Deccan.[ This is a content summary only. Visit my website for full links, other content, and more! ]]<div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/thecookscottage?a=LcpthBIAcDw:IRLljoeiJZo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/thecookscottage?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/thecookscottage?a=LcpthBIAcDw:IRLljoeiJZo:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/thecookscottage?d=7Q72WNTAKBA" border="0"></img></a>
</div>]]></content:encoded></item><item><title>Fresh Turmeric Pickle- Fresh Haldi Pickle</title><link>http://thecookscottage.typepad.com/curry/2011/12/fresh-turmeric-pickle-fresh-haldi-pickle.html</link><category>Preserves</category><category>fresh haldi pickle</category><category>Fresh turmericpickle</category><category>pickle haldi</category><category>pickled turmeric</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">deccanheffalump</dc:creator><pubDate>Sat, 10 Dec 2011 04:23:45 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00d8341ce20153ef015436e7033f970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[This has  a lovely piquant taste and the turmeric, which looks so much like carrot when sliced, has a great taste<br/>
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Food, cooking and recipes in India.From the heart of the Deccan.[ This is a content summary only. Visit my website for full links, other content, and more! ]]<div class="feedflare">
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</div>]]></content:encoded></item><item><title>Wonton a Wonton ?</title><link>http://thecookscottage.typepad.com/curry/2011/11/wonton-a-wonton-.html</link><category>Chicken recipes</category><category>International Food</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">deccanheffalump</dc:creator><pubDate>Fri, 25 Nov 2011 03:18:29 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00d8341ce20153ef015435be8f53970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[..comfort food means dal chawal,  I find wontons rank a close second, and sometimes, I am guilty to admit , they take precedence over the traditional and nostalgic fare of my birth.<br/>
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Food, cooking and recipes in India.From the heart of the Deccan.[ This is a content summary only. Visit my website for full links, other content, and more! ]]<div class="feedflare">
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</div>]]></content:encoded></item><item><title>Aubergine, Baingan Pickle</title><link>http://thecookscottage.typepad.com/curry/2011/11/aubergine-baingan-pickle.html</link><category>Preserves</category><category>aubergine pickle</category><category>Brinjal pickle</category><category>hot brinjal in Tamarind pickle</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">deccanheffalump</dc:creator><pubDate>Tue, 22 Nov 2011 19:47:31 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00d8341ce20153ef015436d71a0e970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[Saute the salted brinjal in 4 tbsp of oil till tender and set aside.

Heat 2 tsp oil and pop the mustard seeds. Add the ginger garlic paste to the mustard seeds and saute for a minute or two.<br/>
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Food, cooking and recipes in India.From the heart of the Deccan.[ This is a content summary only. Visit my website for full links, other content, and more! ]]<div class="feedflare">
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