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	<title>jaggery &#8211; ShowMeTheCurry.com</title>
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	<description>...adding a pinch of Spice to your life!</description>
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		<title>Sindhi Kadhi</title>
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					<comments>http://34.233.61.50/curries/sindhi-kadhi.html#respond</comments>
		
		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Mon, 21 Feb 2011 16:59:56 +0000</pubDate>
				<category><![CDATA[Curries]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[drumsticks]]></category>
		<category><![CDATA[imli]]></category>
		<category><![CDATA[jaggery]]></category>
		<category><![CDATA[kadhi]]></category>
		<category><![CDATA[kadi]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[sindh]]></category>
		<category><![CDATA[sindhi]]></category>
		<category><![CDATA[tamarind]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
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					<description><![CDATA[Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don&#8217;t like or add on the ones you love &#8211; it&#8217;s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and&#8230;]]></description>
		
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		<title>Jaggery, Peanuts &#038; Ghee Mix (accompniment to Makki di Roti &#038; Sarson da Saag)</title>
		<link>http://34.233.61.50/salad-raita/jaggery-peanuts-ghee-mix-accompniment-to-makki-di-roti-sarson-da-saag.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=jaggery-peanuts-ghee-mix-accompniment-to-makki-di-roti-sarson-da-saag</link>
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		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Wed, 14 Apr 2010 22:30:11 +0000</pubDate>
				<category><![CDATA[Salad & Raita]]></category>
		<category><![CDATA[gud]]></category>
		<category><![CDATA[gur]]></category>
		<category><![CDATA[jaggery]]></category>
		<category><![CDATA[punjabi]]></category>
		<category><![CDATA[saag]]></category>
		<category><![CDATA[sarson]]></category>
		<category><![CDATA[shakkar]]></category>
		<category><![CDATA[side]]></category>
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					<description><![CDATA[A fantastic accompaniment with the ultimate Punjabi meal: Sarson ka Saag and Makki Di Roti! Make a little extra because with the leftovers &#8211; roll some in a hot chapati and it&#8217;s heavenly! Cook Time: 5 min Ingredients: Powdered Jaggery Peanuts &#8211; roughly crushed Ghee Method: 1. Toast the peanuts (if using the roasted ones, skip this step) in a skillet. 2. Once done, allow them to cool down. 3. If you are in a&#8230;]]></description>
		
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		<title>Meethe Chawal aka Sweet Rice Dish</title>
		<link>http://34.233.61.50/rice-dishes/meethe-chawal-aka-sweet-rice.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=meethe-chawal-aka-sweet-rice</link>
					<comments>http://34.233.61.50/rice-dishes/meethe-chawal-aka-sweet-rice.html#comments</comments>
		
		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Thu, 18 Jun 2009 08:13:53 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Rice Dishes]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[gur]]></category>
		<category><![CDATA[jaggery]]></category>
		<category><![CDATA[meeta pulav]]></category>
		<category><![CDATA[pulav]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[video]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[zarda]]></category>
		<category><![CDATA[zarda pulao]]></category>
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					<description><![CDATA[Meethe Chawal which literally translastes as Sweet Rice aka Gur (jaggery) Chawal (Rice) is very simple recipe which can be served as a snack or as a dessert. Growing up, my grandmother would always make them in the winter because she&#8217;d get fresh jaggery from the farm. Besides the fact that there was abundance of fresh jaggery, the taste and flavors of fresh jaggery is worth writing a book on. I remember sitting in the&#8230;]]></description>
		
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