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	<title>Hint of Saffron&#187; Entree Archives  &#8211; Hint of Saffron</title>
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	<link>http://www.hintofsaffron.com</link>
	<description>Tasty Cuisines with Indian Spices</description>
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		<title>Gluten-Free Paratha (Gluten-Free Potato Stuffed Flat Bread)</title>
		<link>http://www.hintofsaffron.com/2010/07/glutenfree-paratha/</link>
		<comments>http://www.hintofsaffron.com/2010/07/glutenfree-paratha/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 05:54:16 +0000</pubDate>
		<dc:creator>Sanjay</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Indian Breakfast]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Garam Masala]]></category>
		<category><![CDATA[garfava flour]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[rice flour]]></category>

		<guid isPermaLink="false">http://www.hintofsaffron.com/?p=877</guid>
		<description><![CDATA[Paratha is flatbread traditionally made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or not-stick pan. This is made using gluten-free flour (rice flour and garfava flour). It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc. ]]></description>
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		<title>Aloo Paratha (Potato Stuffed Flat Bread)</title>
		<link>http://www.hintofsaffron.com/2010/07/aloo-paratha/</link>
		<comments>http://www.hintofsaffron.com/2010/07/aloo-paratha/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 12:28:57 +0000</pubDate>
		<dc:creator>Sanjay</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Indian Breakfast]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[all-purpose flour]]></category>
		<category><![CDATA[Garam Masala]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[Wheat Flour]]></category>

		<guid isPermaLink="false">http://www.hintofsaffron.com/?p=863</guid>
		<description><![CDATA[Paratha is flatbread made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or non-stick pan. It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc. ]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Dal Bati (Spicy Lentil with Baked Wheat Balls)</title>
		<link>http://www.hintofsaffron.com/2010/06/dal-bati/</link>
		<comments>http://www.hintofsaffron.com/2010/06/dal-bati/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 06:12:29 +0000</pubDate>
		<dc:creator>Sanjay</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[chana dal]]></category>
		<category><![CDATA[Moong Dal]]></category>
		<category><![CDATA[urad dal]]></category>

		<guid isPermaLink="false">http://www.hintofsaffron.com/?p=850</guid>
		<description><![CDATA[Dal Bati is a traditional dish from the North-Western state of Rajasthan, India. Bati (Dough shaped in balls) is cooked by placing among hot coals or wood. The cooked dough balls are eaten by smashing with your hand, drizzling few tablespoons of ghee and adding spicy dal (lentil) on top. Eaten with chutney or Indian mango pickles.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Braised Spring Vegetables</title>
		<link>http://www.hintofsaffron.com/2010/06/braised-spring-vegetables/</link>
		<comments>http://www.hintofsaffron.com/2010/06/braised-spring-vegetables/#comments</comments>
		<pubDate>Fri, 25 Jun 2010 03:35:31 +0000</pubDate>
		<dc:creator>Sanjay</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[french radish]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[radish]]></category>
		<category><![CDATA[spring onion]]></category>
		<category><![CDATA[turnip]]></category>

		<guid isPermaLink="false">http://www.hintofsaffron.com/?p=834</guid>
		<description><![CDATA[Fresh spring organic vegetables were used to make this dish. The vegetables were braised and were drizzled with some garlic infused butter.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Rice and Yellow Lentil Porridge with Spiced Potatoes (Khichdee)</title>
		<link>http://www.hintofsaffron.com/2010/05/khichdee/</link>
		<comments>http://www.hintofsaffron.com/2010/05/khichdee/#comments</comments>
		<pubDate>Fri, 14 May 2010 19:16:49 +0000</pubDate>
		<dc:creator>Sanjay</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Dal]]></category>
		<category><![CDATA[Moong Dal]]></category>
		<category><![CDATA[Mung Bean]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://www.hintofsaffron.com/?p=576</guid>
		<description><![CDATA[This is a simple yet very tasty dish made with lentils and rice and served with potato curry. The ghee complements the dish.]]></description>
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		<slash:comments>1</slash:comments>
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