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	<title>tamarind &#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>
		<link>http://34.233.61.50/curries/sindhi-kadhi.html</link>
					<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>
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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>Tip &#8211; Tamarind Paste / Pulp</title>
		<link>http://34.233.61.50/tips/tip-tamarind-paste-pulp.html</link>
					<comments>http://34.233.61.50/tips/tip-tamarind-paste-pulp.html#respond</comments>
		
		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Tue, 04 Jan 2011 15:07:53 +0000</pubDate>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[imlee]]></category>
		<category><![CDATA[imli]]></category>
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					<description><![CDATA[Taking out Tamarind Paste or Pulp from Tamarind may be one of the easiest things for some but not for some! The store bought paste jars are really convenient to have around but if you follow a few easy steps &#8211; it can be just as simple for everyone.]]></description>
		
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		<title>Tamarind Chutney How-to Video</title>
		<link>http://34.233.61.50/videos/tamarind-chutney-how-to-video.html</link>
					<comments>http://34.233.61.50/videos/tamarind-chutney-how-to-video.html#respond</comments>
		
		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Thu, 02 Aug 2007 03:19:48 +0000</pubDate>
				<category><![CDATA[Videos]]></category>
		<category><![CDATA[anuja]]></category>
		<category><![CDATA[chutnee]]></category>
		<category><![CDATA[chutney]]></category>
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		<guid isPermaLink="false">https://34.233.61.50/2007/08/02/tamarind-chutney-how-to-video/</guid>

					<description><![CDATA[Tamarind Chutney (aka Imli Chutney) is an Indian sauce with just the perfect blend of sweet and sour flavors. It is widely used in chaats and as a condiment for various appetizers such a samosas and pakoras. Try this simple recipe. Make a large batch and freeze it so it is readily available at all times. Watch and learn: For a detailed recipe, click HERE.]]></description>
		
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		<title>Tamarind (Imli) Chutney</title>
		<link>http://34.233.61.50/pickles-chutneys/tamarind-chutney-imli-chutney.html</link>
					<comments>http://34.233.61.50/pickles-chutneys/tamarind-chutney-imli-chutney.html#comments</comments>
		
		<dc:creator><![CDATA[anuja]]></dc:creator>
		<pubDate>Thu, 28 Jun 2007 19:31:17 +0000</pubDate>
				<category><![CDATA[Pickles & Chutneys]]></category>
		<category><![CDATA[anuja]]></category>
		<category><![CDATA[chaat]]></category>
		<category><![CDATA[chat]]></category>
		<category><![CDATA[chutney]]></category>
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					<description><![CDATA[Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it or serve with Dahi Bhallas. We always make a large quantity and freeze it so it is readily available at all times. Ingredients: Tamarind Concentrate – 2 tbsp Water – 2 cups Jaggery – 1/2 cup, powdered and packed Salt – 1 tsp or to taste Red Chili Powder – 1 tsp or to&#8230;]]></description>
		
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