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	<title>Aayi&#039;s Recipes &#187; alsande</title>
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	<description>Indian and Konkan Culinary Treasures</description>
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		<title>Bottlegourd-Black Peas Sidedish</title>
		<link>http://www.aayisrecipes.com/2009/10/28/bottlegourd-black-peas-sidedish/</link>
		<comments>http://www.aayisrecipes.com/2009/10/28/bottlegourd-black-peas-sidedish/#comments</comments>
		<pubDate>Thu, 29 Oct 2009 01:10:20 +0000</pubDate>
		<dc:creator>Shilpa</dc:creator>
				<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Simple and Easy]]></category>
		<category><![CDATA[alsande]]></category>
		<category><![CDATA[bottlegourd]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/?p=2377</guid>
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Most of the people like to plan way ahead for dinner/lunch. Somehow, that never worked with me. So most of the time, I end up combining some unusual ingredients to make a dish. This was one such combination that I had never seen before. 
I use bottlegourd (lauki/gardudde) a lot these days. I wanted to [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Amaranth in coconut sauce(Bhajji denTe randayi)</title>
		<link>http://www.aayisrecipes.com/2009/08/29/amaranth-in-coconut-saucebhajji-dente-randayi/</link>
		<comments>http://www.aayisrecipes.com/2009/08/29/amaranth-in-coconut-saucebhajji-dente-randayi/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 00:14:54 +0000</pubDate>
		<dc:creator>Varada</dc:creator>
				<category><![CDATA[Konkani Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[alsande]]></category>
		<category><![CDATA[bamboo shoots]]></category>
		<category><![CDATA[bhajji dento]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[jackfruit seeds]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[Teppal]]></category>

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We get two types of edible Amaranth – red ones called as &#8216;tambdi bhajji&#8217; and green one(we call it white) called as dhavi(white) bhajji. Any greens are called bhajji in Konkani and stems are called as dento/dente. These greens are full of iron. Moreover all parts &#8211; stem and leaves of it are delicious especially [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<title>Snake gourd sidedish (Padwale Randayi)</title>
		<link>http://www.aayisrecipes.com/2009/03/02/snake-gourd-sidedish-padwale-randayi/</link>
		<comments>http://www.aayisrecipes.com/2009/03/02/snake-gourd-sidedish-padwale-randayi/#comments</comments>
		<pubDate>Tue, 03 Mar 2009 01:21:55 +0000</pubDate>
		<dc:creator>Varada</dc:creator>
				<category><![CDATA[Konkani Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[alsande]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[padwale]]></category>
		<category><![CDATA[Teppal]]></category>

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Shilpa had posted this recipe on Sailu&#8217;s blog along with an introduction to Konkani cuisine. This must be one of her favorite dishes, so she asked me to post this again here, so that we can have it in this blog&#8217;s collection as well.
I was not surprised when she had picked this dish while writing [...]]]></description>
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