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	<title>Aayi&#039;s Recipes &#187; Teppal</title>
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	<description>Indian and Konkan Culinary Treasures</description>
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		<title>NeerPanasa Randayi</title>
		<link>http://www.aayisrecipes.com/2010/01/16/neerpanasa-randayi/</link>
		<comments>http://www.aayisrecipes.com/2010/01/16/neerpanasa-randayi/#comments</comments>
		<pubDate>Sun, 17 Jan 2010 01:20:33 +0000</pubDate>
		<dc:creator>Varada</dc:creator>
				<category><![CDATA[Konkani Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[neerpanas]]></category>
		<category><![CDATA[Teppal]]></category>
		<category><![CDATA[toor dal]]></category>
		<category><![CDATA[Vatane]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/?p=2609</guid>
		<description><![CDATA[
As I mentioned here, we could not find the English name for Neerpanas. So I am using the Konkani name as it is. Read more about Neerpanas here.


We have a Neerpanasa kadgi(A tender jackfruit is called kadgi. This applies to all the different varieties of jackfruit) tree in our garden. It gives fruits twice a [...]]]></description>
		<wfw:commentRss>http://www.aayisrecipes.com/2010/01/16/neerpanasa-randayi/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://www.aayisrecipes.com/?p=2257</guid>
		<description><![CDATA[
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>
		<wfw:commentRss>http://www.aayisrecipes.com/2009/08/29/amaranth-in-coconut-saucebhajji-dente-randayi/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://www.aayisrecipes.com/?p=1681</guid>
		<description><![CDATA[
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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		<slash:comments>11</slash:comments>
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		<item>
		<title>Mackerel in dry coconut masala(Bangade dhoddak)</title>
		<link>http://www.aayisrecipes.com/2008/05/07/meckeral-in-dry-coconut-masalabangade-dhoddak/</link>
		<comments>http://www.aayisrecipes.com/2008/05/07/meckeral-in-dry-coconut-masalabangade-dhoddak/#comments</comments>
		<pubDate>Wed, 07 May 2008 21:54:59 +0000</pubDate>
		<dc:creator>Shilpa</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[NonVeg]]></category>
		<category><![CDATA[Bangde]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[Teppal]]></category>
		<category><![CDATA[Turmeric leaves]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/2006/07/12/meckeral-in-dry-coconut-masalabangade-dhoddak/</guid>
		<description><![CDATA[
This post was originally published on Sept 12 -2006. I am reposting it with updated pictures which I clicked this time.
This is a dish loved by all the Konkanis who like Mackerel. This dish gets its amazing taste by the method it is prepared. Everybody at our native grows turmeric during monsoon. Basically it is [...]]]></description>
		<wfw:commentRss>http://www.aayisrecipes.com/2008/05/07/meckeral-in-dry-coconut-masalabangade-dhoddak/feed/</wfw:commentRss>
		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Beans-peas sidedish (Beans-otane randayi)</title>
		<link>http://www.aayisrecipes.com/2006/12/14/beans-peas-sidedish-beans-otane-randayi/</link>
		<comments>http://www.aayisrecipes.com/2006/12/14/beans-peas-sidedish-beans-otane-randayi/#comments</comments>
		<pubDate>Thu, 14 Dec 2006 23:46:34 +0000</pubDate>
		<dc:creator>Shilpa</dc:creator>
				<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Green beans]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[Teppal]]></category>
		<category><![CDATA[Vatane]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/2006/12/14/beans-peas-sidedish-beans-otane-randayi/</guid>
		<description><![CDATA[
 Randayis(Konkani) are watery side dishes(almost of gravy consistency) with coconut masala. Depending on the vegetables used in this, the taste differs. I have posted most of these. I grew up eating these dishes. They go very well with rice congee(rice cooked in lot of water called as ‘pej‘ in Konkani or ‘ganji‘ in Kannada) [...]]]></description>
		<wfw:commentRss>http://www.aayisrecipes.com/2006/12/14/beans-peas-sidedish-beans-otane-randayi/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Vegetable sidedish(dhoddak/huggi)</title>
		<link>http://www.aayisrecipes.com/2006/10/05/vegetable-sidedishdhoddakhuggi/</link>
		<comments>http://www.aayisrecipes.com/2006/10/05/vegetable-sidedishdhoddakhuggi/#comments</comments>
		<pubDate>Thu, 05 Oct 2006 15:32:12 +0000</pubDate>
		<dc:creator>Shilpa</dc:creator>
				<category><![CDATA[Konkani Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[kokum]]></category>
		<category><![CDATA[Konkani recipe]]></category>
		<category><![CDATA[Teppal]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/2006/10/05/vegetable-sidedishdhoddakhuggi/</guid>
		<description><![CDATA[
&#8220;Dhoddak&#8221; usually has a very different way of cooking. The vegetable/fish is mixed with coconut masala. Then kept in between banana/turmeric leaves and charcoals are put on top of the vessel to make an arrangement like baking. (There might be other ways of making dhoddak, but I know only this one). Aayi makes two types [...]]]></description>
		<wfw:commentRss>http://www.aayisrecipes.com/2006/10/05/vegetable-sidedishdhoddakhuggi/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Mistress of Spices &#8211; Teppal or Tirphal</title>
		<link>http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/</link>
		<comments>http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/#comments</comments>
		<pubDate>Sat, 03 Jun 2006 04:19:42 +0000</pubDate>
		<dc:creator>Shilpa</dc:creator>
				<category><![CDATA[From our garden]]></category>
		<category><![CDATA[Information center]]></category>
		<category><![CDATA[Teppal]]></category>

		<guid isPermaLink="false">http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/</guid>
		<description><![CDATA[
This is my entry to &#8220;Mistress of spices&#8221; event hosted by Mythili.
Why did I select this least known spice?
When I read about this event, two things immediately came to my mind. The first was &#8216;Asafoetida&#8217;, the most famous spice used in most of the Konkani food. The second was Teppal, the most popular &#8216;Konkani spice&#8217;. [...]]]></description>
		<wfw:commentRss>http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
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