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	<title>Punjabi Recipes, Authentic Punjabi Recipes, Punjabi Cuisine, Restaurant Quality Punjabi Cooking RecipesIngredients Archive &#187; Punjabi Recipes, Authentic Punjabi Recipes, Punjabi Cuisine, Restaurant Quality Punjabi Cooking Recipes</title>
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	<description>punjabi Recipes - Easy to follow Restaurant Quality Authentic Punjabi Recipes</description>
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		<title>Chat Masala demistified</title>
		<link>http://punjabi-recipes.com/chat-masala-demistified/</link>
		<comments>http://punjabi-recipes.com/chat-masala-demistified/#comments</comments>
		<pubDate>Sat, 25 Oct 2014 06:22:45 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Masala(Powders)]]></category>
		<category><![CDATA[Elaichi]]></category>
		<category><![CDATA[Green Cardamom]]></category>
		<category><![CDATA[Spicy]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1703</guid>
		<description><![CDATA[You have always bought the chat masala from the shops, we often think that this is something which can not be made at home. There are big and small brands selling the chat masala. Trust your own cooking and make it at home and you know that you have used the best ingredients for the [&#8230;]]]></description>
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		<item>
		<title>Asafoetida, Hing or Heeng</title>
		<link>http://punjabi-recipes.com/asafoetida-hing-or-heeng/</link>
		<comments>http://punjabi-recipes.com/asafoetida-hing-or-heeng/#comments</comments>
		<pubDate>Fri, 10 Oct 2014 06:41:30 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Heeng]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1673</guid>
		<description><![CDATA[&#160; Asafoetida , Hing or Heeng (Ferula assa-foetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species is native to the deserts of Iran, mountains of Afghanistan, and nearby India. Hing has a strong [&#8230;]]]></description>
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		<title>Green Cardamom Hari Elaychi</title>
		<link>http://punjabi-recipes.com/green-cardamom-hari-elaychi/</link>
		<comments>http://punjabi-recipes.com/green-cardamom-hari-elaychi/#comments</comments>
		<pubDate>Tue, 30 Sep 2014 11:42:14 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Elaichi]]></category>
		<category><![CDATA[Green Cardamom]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1610</guid>
		<description><![CDATA[Indian cooking uses two types of Cardamom &#8211; Green and Black. Elettaria (commonly called cardamom, green cardamom, or true cardamom) is grown in the region of India upto Malaysia from Indian region to Malaysia. Green Cardamom has a cooling affect. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. How to Store [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Dhania or Coriander Leaves</title>
		<link>http://punjabi-recipes.com/dhania-or-coriander-leaves/</link>
		<comments>http://punjabi-recipes.com/dhania-or-coriander-leaves/#comments</comments>
		<pubDate>Sun, 21 Sep 2014 11:52:38 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Green Coriander]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1589</guid>
		<description><![CDATA[Coriander (Coriandrum sativum) is known as Dhania in North India. Out of India it is also known as cilantro, Chinese parsley. It is a soft plant which grows to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the [&#8230;]]]></description>
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		<title>All about Jeera Cumin Seed</title>
		<link>http://punjabi-recipes.com/all-about-jeera-cumin-seed/</link>
		<comments>http://punjabi-recipes.com/all-about-jeera-cumin-seed/#comments</comments>
		<pubDate>Thu, 11 Sep 2014 01:52:21 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Jeera]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1555</guid>
		<description><![CDATA[What is Jeera or Cumin Seed. Find out about it and its benefits. Cumin sometimes spelled as cummin also known as Jeera or Jira is a flowering plant native from the east Mediterranean to India. The seeds are used in the Indian Cuisine. The Seeds are used as whole or in powdered form. It has [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>How to make Paneer at home</title>
		<link>http://punjabi-recipes.com/how-to-make-paneer-at-home/</link>
		<comments>http://punjabi-recipes.com/how-to-make-paneer-at-home/#comments</comments>
		<pubDate>Wed, 10 Sep 2014 22:57:09 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Punjabi Cooking]]></category>
		<category><![CDATA[Vegeterian]]></category>
		<category><![CDATA[Paneer]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1552</guid>
		<description><![CDATA[Paneer can be easily made at home, this recipe will help you make it in bulk. This recipe is especially useful when you have a party and you need lots of paneer. The paneer which comes out is thick and solid, just like the one used in restaurants. Ingredients 2 Litre Full Fat Milk (Preferably [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Punjabi Garam Masala</title>
		<link>http://punjabi-recipes.com/punjabi-garam-masala/</link>
		<comments>http://punjabi-recipes.com/punjabi-garam-masala/#comments</comments>
		<pubDate>Tue, 09 Sep 2014 09:30:14 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Masala(Powders)]]></category>
		<category><![CDATA[Garam Masala]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1539</guid>
		<description><![CDATA[Punjabi Garam Masala. Invest in a small spice grinder and make the required quantity of Garam Masala at home. The commercial varieties do not have the flavour and neither they use the right proportions as they need to bulk it up with the cheaper ingredients. Ingredients Garam Masala obtained: about 200 grams (about 8 oz.) [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vinegar</title>
		<link>http://punjabi-recipes.com/vinegar/</link>
		<comments>http://punjabi-recipes.com/vinegar/#comments</comments>
		<pubDate>Tue, 09 Sep 2014 04:13:50 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[vinegar]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1526</guid>
		<description><![CDATA[Vinegar is an amazing product which offers a wide ranging uses from the cooking to cleaning. Let us reveal some of the uses of vinegar around in your home. It is interesting to know that the commercially available White Vinegar does not contain any Vitamin C contrary to the popular belief that every sour food [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Punjabi Vadiyan or Badiyan</title>
		<link>http://punjabi-recipes.com/punjabi-vadiyan-or-badiyan/</link>
		<comments>http://punjabi-recipes.com/punjabi-vadiyan-or-badiyan/#comments</comments>
		<pubDate>Tue, 09 Sep 2014 00:06:30 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Punjabi Vadi]]></category>
		<category><![CDATA[Vadiyan]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1518</guid>
		<description><![CDATA[Punjabi Wadiyan (Wadi) is made from Urad Dal, Petha and bit if spices, though this is not a dish on its own but it is a ingredient which is used in various other dishes, like Allo Vadi, Dal Vadi etc. The art of making Vadiayan is being forgotten as we tend to buy them from [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tea Masala Powder</title>
		<link>http://punjabi-recipes.com/tea-masala-powder/</link>
		<comments>http://punjabi-recipes.com/tea-masala-powder/#comments</comments>
		<pubDate>Sun, 07 Sep 2014 10:26:24 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Masala(Powders)]]></category>
		<category><![CDATA[Masala]]></category>
		<category><![CDATA[Tea Masala]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1479</guid>
		<description><![CDATA[Make this fresh Tea Masala to spice up your afternoon teas. Ingredients 1/2 teaspoon Green Cardamom Powder Powder 1/2 teaspoon Cinnamon Powder 4 Cloves 1/2 teaspoon Ginger Powder Instructions: Mix all the above ingredients and put it in in the electric spice grinder to make a fine paste. Add one pinch per cup of tea [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Haldi &#8211; Be aware of Adulteration in Haldi (Turmeric)</title>
		<link>http://punjabi-recipes.com/haldi-be-aware-of-adulteration-in-haldi-turmeric/</link>
		<comments>http://punjabi-recipes.com/haldi-be-aware-of-adulteration-in-haldi-turmeric/#comments</comments>
		<pubDate>Sat, 06 Sep 2014 08:13:37 +0000</pubDate>
		<dc:creator><![CDATA[admin]]></dc:creator>
				<category><![CDATA[Ingredients]]></category>

		<guid isPermaLink="false">http://punjabi-recipes.com/?p=1472</guid>
		<description><![CDATA[Haldi or Turmeric is prepared from the rhizomes, nowadays the powdered form is more prevalent which is highly adulterated. If you value your health then please read on. Haldi has lots of medicinal properties but due to the heavy adulteration it could actually be a health hazard itself. Haldi or turmeric is used consistently in [&#8230;]]]></description>
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