<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:georss='http://www.georss.org/georss' xmlns:gd='http://schemas.google.com/g/2005' xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-13391626</id><updated>2011-12-15T08:22:40.562+05:30</updated><title type='text'>Meating point</title><subtitle type='html'>Lets move towards better non vegetarian cooking</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default?max-results=100'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>9</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>100</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-13391626.post-112158265661032279</id><published>2005-07-17T11:55:00.000+05:30</published><updated>2005-07-17T12:26:23.873+05:30</updated><title type='text'>CHICKEN 65</title><summary type='text'>I had a little party at my place yesterday I was to make fish as the starter but the good variety wasn’t available in the market, and just then I happened to remember this recipe. So chicken 65 it was.  It looks good and serves as an excellent starter or side dish for a party.  Go ahead and give it a shot .Ingredients Boneless chicken – 1kg Corn flour –2 tablespoon Salt –to taste Pepper-to </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/112158265661032279/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=112158265661032279' title='39 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112158265661032279'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112158265661032279'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/07/chicken-65.html' title='CHICKEN 65'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>39</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-112115524305856380</id><published>2005-07-12T13:26:00.000+05:30</published><updated>2005-07-13T22:08:15.830+05:30</updated><title type='text'>EGG WEDGES  - a microwave dish</title><summary type='text'>Its rainy season !!! time for some snacks . So here is a light snack that can also be eaten for breakfast - Egg wedges . These can only be prepared in a microwave so people with out one -sorry. I hope even the flexible veggies try this out since egg is the only non-veg ingredient used.Ingredients 1 tblsp oil6 eggs –beat them lightly2 tbsp butter2 tsp cheese2 tbsp coriander2 tomatoes1 capsicum2 </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/112115524305856380/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=112115524305856380' title='6 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112115524305856380'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112115524305856380'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/07/egg-wedges-microwave-dish.html' title='EGG WEDGES  - a microwave dish'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>6</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-112058902410786195</id><published>2005-07-05T23:47:00.000+05:30</published><updated>2005-07-06T00:27:35.966+05:30</updated><title type='text'>SHIKAMPUR</title><summary type='text'>   Don’t be too surprised if you haven’t heard the name of this dish before it’s a hyderabadi dish that you won't regret learning how to cook . Basically shikampur is a Kheema (mince meat) cake filled with a simple stuffing of onion and yogurt . The best thing about it is that you can prepare it and keep and fry as per your convenience . So here is presenting shikampur .Ingredients Mutton 1 </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/112058902410786195/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=112058902410786195' title='13 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112058902410786195'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/112058902410786195'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/07/shikampur.html' title='SHIKAMPUR'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>13</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111979294435890197</id><published>2005-06-26T18:44:00.000+05:30</published><updated>2005-06-26T19:35:33.586+05:30</updated><title type='text'>BLACK FOREST CAKE</title><summary type='text'>IngredientsChocolate cake1 cup tinned cherriesDark milk chocolate - one big barIcing300gm cream (2 cups )5tbsp powdered sugar1tsp vanilla essenceProcedure1) First prepare basic chocolate cake (refer to my previous post)2) To prepare flakes freeze the chocolate bar and when its hard grate it with a grater into flakes then put it back for freezing . Use apna good old Cadbury with out those nuts or </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111979294435890197/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111979294435890197' title='11 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111979294435890197'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111979294435890197'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/black-forest-cake.html' title='BLACK FOREST CAKE'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>11</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111937753903711014</id><published>2005-06-21T23:38:00.000+05:30</published><updated>2005-06-21T23:45:20.303+05:30</updated><title type='text'>BASIC CHOCOLATE CAKE</title><summary type='text'>         Baking a cake for someone has always been regarded as an expression of ones affection . I remember once landing up at a friend’s place with a home made black forest cake on her birthday and till this date she tells me that it was the best birthday surprise that she ever had.          I think what dissuades everyone from venturing into baking is the fact that if not carried out properly </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111937753903711014/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111937753903711014' title='27 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111937753903711014'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111937753903711014'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/basic-chocolate-cake.html' title='BASIC CHOCOLATE CAKE'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>27</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111850282067016616</id><published>2005-06-11T19:52:00.000+05:30</published><updated>2005-06-11T20:54:48.716+05:30</updated><title type='text'>CHICKEN MANCHURIAN</title><summary type='text'>I’m sure every one must’ve tasted this dish at least once in their lives .From the local Chinese food stall to five star restraunts think chinese food and you have manchurian . The one that I’m going to show now is a semi indianised version since I’m going to avoid monosodium glutamate yet its not gonna resemble the besan laced red colored balls that cheap restraunts &amp; fast food centers try to </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111850282067016616/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111850282067016616' title='39 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111850282067016616'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111850282067016616'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/chicken-manchurian.html' title='CHICKEN MANCHURIAN'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>39</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111796499977559753</id><published>2005-06-05T14:58:00.000+05:30</published><updated>2005-06-05T15:44:14.570+05:30</updated><title type='text'>AJWAIN CHICKEN (achar style)</title><summary type='text'>If you’ve been cooking chicken for a significant period of time then you must have noticed that your recipes have become as predictable as gaunguly’s batting !! The reason for this is use of all available masala for a particular dish. .You see that you have garam masala , lemon , red chilli ,haldi , zeera powder , danya power etc and decide to use all of these in your chicken marinate. But the </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111796499977559753/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111796499977559753' title='38 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111796499977559753'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111796499977559753'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/ajwain-chicken-achar-style.html' title='AJWAIN CHICKEN (achar style)'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>38</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111788177798446387</id><published>2005-06-04T15:38:00.000+05:30</published><updated>2005-06-04T16:21:27.056+05:30</updated><title type='text'>Lets get started</title><summary type='text'>Before we actually get started with cooking I think its better I talk about everything surrounding cooking yes yes dirty dishes , missing knives , spilling masala packets et al .If your kitchen turns from this to Dont worry you are not alone!!!But the point is so allow your kitchen to get only as messy as you can clean without digesting all the food just prepared in it .They dont say cleanliness </summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111788177798446387/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111788177798446387' title='7 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111788177798446387'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111788177798446387'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/lets-get-started.html' title='Lets get started'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>7</thr:total></entry><entry><id>tag:blogger.com,1999:blog-13391626.post-111781240125773832</id><published>2005-06-03T20:54:00.000+05:30</published><updated>2005-06-04T16:19:41.936+05:30</updated><title type='text'>WELCOME TO MY NEW COOKERY BLOG</title><summary type='text'>Taking my passion for cooking to another level here is my cookery blog . Watch this space for more details frens !!!</summary><link rel='replies' type='application/atom+xml' href='http://meating-point.blogspot.com/feeds/111781240125773832/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=13391626&amp;postID=111781240125773832' title='12 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111781240125773832'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13391626/posts/default/111781240125773832'/><link rel='alternate' type='text/html' href='http://meating-point.blogspot.com/2005/06/welcome-to-my-new-cookery-blog.html' title='WELCOME TO MY NEW COOKERY BLOG'/><author><name>S.A</name><uri>http://www.blogger.com/profile/00495920879079468025</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='29' src='http://i4.photobucket.com/albums/y128/level_head/babychef.jpg'/></author><thr:total>12</thr:total></entry></feed>
