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	<title>Mahanandi &#187; Biyyam &amp; Grains</title>
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	<link>http://www.themahanandi.org</link>
	<description>Cooking with Consciousness ~ Indi(r)a&#039;s Recipe and Photo Weblog</description>
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		<title>In Season: Asparagus with Buckwheat Noodles</title>
		<link>http://www.themahanandi.org/2011/03/09/in-season-asparagus-with-buckwheat-noodles/</link>
		<comments>http://www.themahanandi.org/2011/03/09/in-season-asparagus-with-buckwheat-noodles/#comments</comments>
		<pubDate>Wed, 09 Mar 2011 20:38:59 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[Buckwheat~Noodles]]></category>
		<category><![CDATA[Peanuts]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=5367</guid>
		<description><![CDATA[Houston has spring like weather since third week of February. That means the beginning of planting season. I had been in the garden, cleaning the garden beds, starting seedlings and planting vegetable plants. Kind of lost in spring sunshine, and who can resist the spring charm? 
Spring means asparagus is in season. I bought a [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2011/03/09/in-season-asparagus-with-buckwheat-noodles/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Spicy Spaghetti with Indian Spices</title>
		<link>http://www.themahanandi.org/2011/02/09/spicy-spaghetti-with-indian-spices/</link>
		<comments>http://www.themahanandi.org/2011/02/09/spicy-spaghetti-with-indian-spices/#comments</comments>
		<pubDate>Thu, 10 Feb 2011 03:16:21 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Goduma-Pasta]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=5167</guid>
		<description><![CDATA[Throughout the past, spices sacrificed India. Spice routes were formed, land was looted, blood was shed and a lot was lost due to others&#8217; search of Indian spices. After all that sacrifice, you would think that adding spices would receive approval and appreciation. It seems not. Particularly adding spices to &#8220;pasta&#8221; group. Some sneer at [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2011/02/09/spicy-spaghetti-with-indian-spices/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Semiya (Vermicelli) Upma</title>
		<link>http://www.themahanandi.org/2010/08/11/semiya-vermicelli-upma/</link>
		<comments>http://www.themahanandi.org/2010/08/11/semiya-vermicelli-upma/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 21:10:26 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Amma & Accha Telugu]]></category>
		<category><![CDATA[Goduma-Semiya]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=4694</guid>
		<description><![CDATA[One of the first recipes from my beginner cooking days I was confident to cook was the utterly delicious semiya upma. Like Maggi noodles for this generation, comfort and quick college food was semiya upma for us in those days. Fry the onion, boil water and add the roasted semiya. A one dish meal with [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/08/11/semiya-vermicelli-upma/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Mango~Carrot Pulihora</title>
		<link>http://www.themahanandi.org/2010/07/01/mangocarrot-pulihora/</link>
		<comments>http://www.themahanandi.org/2010/07/01/mangocarrot-pulihora/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 21:44:02 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Amma & Accha Telugu]]></category>
		<category><![CDATA[Biyyam-Sona Masuri]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Green Mango]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=4390</guid>
		<description><![CDATA[No people have been more appreciative of the culinary possibilities of rice than the people from India. Biryani, bhats, pongal and pulao are some of the many well known rice preparations. Then there is Pulihora.
Pulihora is a celebration of the south-Indian penchant for rather sour flavors. In pulihora, the rice says no to baser onion, [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/07/01/mangocarrot-pulihora/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Strawberry-Oats Cake</title>
		<link>http://www.themahanandi.org/2010/03/05/strawberry-oats-cake/</link>
		<comments>http://www.themahanandi.org/2010/03/05/strawberry-oats-cake/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 21:02:07 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[All Purpose Flour]]></category>
		<category><![CDATA[Oats]]></category>
		<category><![CDATA[Strawberries]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=2913</guid>
		<description><![CDATA[
Spring is in the air and fresh berries are making an appearance in grocery stores. I bought a box of fresh strawberries yesterday and with some of those berries I baked a strawberry cake for the weekend. It is a substantial cake with a simple recipe. The surprise ingredient is oats and they make the [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/03/05/strawberry-oats-cake/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Fennel Farfalle ~ India Inspired</title>
		<link>http://www.themahanandi.org/2010/03/02/fennel-farfalle/</link>
		<comments>http://www.themahanandi.org/2010/03/02/fennel-farfalle/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 03:31:02 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Fennel (Saunf)]]></category>
		<category><![CDATA[Goduma-Pasta]]></category>
		<category><![CDATA[Spinach]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=2867</guid>
		<description><![CDATA[Fresh fennel not only tastes great, on research I found that fresh fennel is low in calories, contains beta carotene and foliate. It is good for digestion and has a calming effect on the stomach. All the above makes fresh fennel a power food in my food dictionary. Needless to say I am enjoying being [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/03/02/fennel-farfalle/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Brussels Sprouts Borugulu</title>
		<link>http://www.themahanandi.org/2010/02/11/brussels-sprouts-borugulu/</link>
		<comments>http://www.themahanandi.org/2010/02/11/brussels-sprouts-borugulu/#comments</comments>
		<pubDate>Thu, 11 Feb 2010 21:31:17 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Biyyam-Murmura]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=2691</guid>
		<description><![CDATA[The beneficence of the vegetables in gastronomical matters is well known. In ingestion, the well-treated vegetable pleases the palate and in digestion, it gives no cause for problems. In this Bharath inspired recipe, you can see that brussels sprouts are well treated. They are on intimate terms with herbs and spices, and they combine smartly [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/02/11/brussels-sprouts-borugulu/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Brussels Sprouts Basmati</title>
		<link>http://www.themahanandi.org/2010/02/10/brussels-sprouts-basmati/</link>
		<comments>http://www.themahanandi.org/2010/02/10/brussels-sprouts-basmati/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 19:31:53 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Biyyam-Basmati]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=2655</guid>
		<description><![CDATA[Wakeup, Work, Watch. Wakeup to wintry silence.
Wakeup. Work. Watch. Work an endless whirlwind.
Wakeup. Work, Watch. Watch the world pass by.
In a rhythmic routine that revolves around night, dawn, noon, dusk, and night&#8230;, bed, work, prayer, table, TV &#8230;, sleep, work, eat, meditate and watch&#8230; once in a while, having a bowl of basmati&#8230; It&#8217;s a [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/02/10/brussels-sprouts-basmati/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Sajja Rotte-Upma (Bajra Roti-Upma)</title>
		<link>http://www.themahanandi.org/2010/02/03/sajja-rotte-upma-bajra-roti-upma/</link>
		<comments>http://www.themahanandi.org/2010/02/03/sajja-rotte-upma-bajra-roti-upma/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 23:04:10 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Amma & Accha Telugu]]></category>
		<category><![CDATA[Millet-Sajja(Bajra)]]></category>
		<category><![CDATA[Moong Sprouts]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=2602</guid>
		<description><![CDATA[I made my grandmother&#8217;s recipe today. My grandma is about 80 years young, full of vitality, from Nandikotkur and now lives in Hyderabad with my uncle&#8217;s family. She used to (still does sometimes) prepare either sorghum or bajra roti for breakfast everyday when we were growing up. The leftover rotis are made into a roti-upma [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2010/02/03/sajja-rotte-upma-bajra-roti-upma/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Avocado Puffed Rice (Avocado Borugulu)</title>
		<link>http://www.themahanandi.org/2009/06/17/avocado-puffed-rice-avocado-borugulu/</link>
		<comments>http://www.themahanandi.org/2009/06/17/avocado-puffed-rice-avocado-borugulu/#comments</comments>
		<pubDate>Wed, 17 Jun 2009 23:40:53 +0000</pubDate>
		<dc:creator>Indira</dc:creator>
				<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Biyyam & Grains]]></category>
		<category><![CDATA[Biyyam-Murmura]]></category>

		<guid isPermaLink="false">http://www.themahanandi.org/?p=1198</guid>
		<description><![CDATA[
Avocado and Puffed Rice
Puffed rice is to rice, like popcorn is to corn. Puffed rice, known as borugulu in Telugu, is a staple food in many parts of Andhra, India. Traditionally they were made fresh daily by heating rice in a sand-filled oven. The processing makes rice less perishable and the puffed shape, the crunchiness [...]]]></description>
		<wfw:commentRss>http://www.themahanandi.org/2009/06/17/avocado-puffed-rice-avocado-borugulu/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
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