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<channel>
	<title>Tips on everything  - Tipoes.com &#187; cooking tips</title>
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	<link>http://tipoes.com</link>
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			<item>
		<title>Always cook vegetables in hot water rather than cold water, &#8230;</title>
		<link>http://tipoes.com/always-cook-vegetables-in-hot-water-rather-than-cold-water/</link>
		<comments>http://tipoes.com/always-cook-vegetables-in-hot-water-rather-than-cold-water/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 16:34:21 +0000</pubDate>
		<dc:creator>Haneefa </dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/always-cook-vegetables-in-hot-water-rather-than-cold-water/</guid>
		<description><![CDATA[Always cook vegetables in hot water rather than cold water, we normally use baking soda to cook the vegetables faster , but this is will lead to kill all the proteins and vitamins in the vegetable and it is said you can use lime juice or tamarind instead which will not harm any of the [...]]]></description>
		<wfw:commentRss>http://tipoes.com/always-cook-vegetables-in-hot-water-rather-than-cold-water/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>While cooking chicken to make it juicier cook it on low flam&#8230;</title>
		<link>http://tipoes.com/while-cooking-chicken-to-make-it-juicier-cook-it-on-low-flam/</link>
		<comments>http://tipoes.com/while-cooking-chicken-to-make-it-juicier-cook-it-on-low-flam/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 09:52:02 +0000</pubDate>
		<dc:creator>ashmita</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cooking chicken]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/while-cooking-chicken-to-make-it-juicier-cook-it-on-low-flam/</guid>
		<description><![CDATA[While cooking chicken to make it juicier cook it on low flame. This will make a juicy chicken.]]></description>
		<wfw:commentRss>http://tipoes.com/while-cooking-chicken-to-make-it-juicier-cook-it-on-low-flam/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>Add half a teaspoon of baking soda and two table spoon of yo&#8230;</title>
		<link>http://tipoes.com/add-half-a-teaspoon-of-baking-soda-and-two-table-spoon-of-yo/</link>
		<comments>http://tipoes.com/add-half-a-teaspoon-of-baking-soda-and-two-table-spoon-of-yo/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 09:39:50 +0000</pubDate>
		<dc:creator>psindhura</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/add-half-a-teaspoon-of-baking-soda-and-two-table-spoon-of-yo/</guid>
		<description><![CDATA[Add half a teaspoon of baking soda and two table spoon of yoghurt while making the chapathi or roti dough. Then keep the dough for at least one hour in the fridge to make soft and delicious roti and chapathi.]]></description>
		<wfw:commentRss>http://tipoes.com/add-half-a-teaspoon-of-baking-soda-and-two-table-spoon-of-yo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
		</item>
		<item>
		<title>While cooking, you always need to keep few things in mind su&#8230;</title>
		<link>http://tipoes.com/while-cooking-you-always-need-to-keep-few-things-in-mind-su/</link>
		<comments>http://tipoes.com/while-cooking-you-always-need-to-keep-few-things-in-mind-su/#comments</comments>
		<pubDate>Wed, 16 Sep 2009 20:28:42 +0000</pubDate>
		<dc:creator>Purva Bhandari</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/while-cooking-you-always-need-to-keep-few-things-in-mind-su/</guid>
		<description><![CDATA[While cooking, you always need to keep few things in mind such as you need to make sure to know the standard weights and measures, oven temperatures, cooking times, ingredients etc. and read the section relating to weights, measures and temperatures very carefully.]]></description>
		<wfw:commentRss>http://tipoes.com/while-cooking-you-always-need-to-keep-few-things-in-mind-su/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>To make crispier pooris, add a little rice flour to wheat fl&#8230;</title>
		<link>http://tipoes.com/to-make-crispier-pooris-add-a-little-rice-flour-to-wheat-fl/</link>
		<comments>http://tipoes.com/to-make-crispier-pooris-add-a-little-rice-flour-to-wheat-fl/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 11:22:29 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[crispier pakoras]]></category>
		<category><![CDATA[pakora]]></category>
		<category><![CDATA[poori]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-make-crispier-pooris-add-a-little-rice-flour-to-wheat-fl/</guid>
		<description><![CDATA[To make crispier pooris, add a little rice flour to wheat flour while kneading dough.
To make crispier pakoras, add a little corn flour to gram flour (besan) while preparing the batter. Adding a teaspoon of hot oil in the batter will also enhance the taste of pakoras.]]></description>
		<wfw:commentRss>http://tipoes.com/to-make-crispier-pooris-add-a-little-rice-flour-to-wheat-fl/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>If your are making tikkies/ bread cutlets at home, make sure&#8230;</title>
		<link>http://tipoes.com/if-your-are-making-tikkies-bread-cutlets-at-home-make-sure/</link>
		<comments>http://tipoes.com/if-your-are-making-tikkies-bread-cutlets-at-home-make-sure/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 10:50:52 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[cutlets]]></category>
		<category><![CDATA[tikkis]]></category>

		<guid isPermaLink="false">http://tipoes.com/if-your-are-making-tikkies-bread-cutlets-at-home-make-sure/</guid>
		<description><![CDATA[If your are making tikkies/ bread cutlets at home, make sure you fry potatoes well in advance and cool them before you use them. If possible refrigerate them for a short time&#8230;it will help the starch to settle and the tikkies/ cutlets wont be gooey/ loose]]></description>
		<wfw:commentRss>http://tipoes.com/if-your-are-making-tikkies-bread-cutlets-at-home-make-sure/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>For tastier gravy!!!</title>
		<link>http://tipoes.com/for-tastier-gravy/</link>
		<comments>http://tipoes.com/for-tastier-gravy/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 10:46:37 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[tasty gravy]]></category>

		<guid isPermaLink="false">http://tipoes.com/for-tastier-gravy/</guid>
		<description><![CDATA[For tastier gravy!!!
-Fry ground masala in reduced flame&#8230;.It will help retain taste and color of masala
-If adding ginger and garlic, use 60% garlic and 40% ginger&#8230;as ginger has a very strong taste and will make your dish sharp and pungent]]></description>
		<wfw:commentRss>http://tipoes.com/for-tastier-gravy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>While grinding skinned cardamoms, simply add a pinch of suga&#8230;</title>
		<link>http://tipoes.com/while-grinding-skinned-cardamoms-simply-add-a-pinch-of-suga/</link>
		<comments>http://tipoes.com/while-grinding-skinned-cardamoms-simply-add-a-pinch-of-suga/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 10:11:13 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[grinding cardamoms]]></category>

		<guid isPermaLink="false">http://tipoes.com/while-grinding-skinned-cardamoms-simply-add-a-pinch-of-suga/</guid>
		<description><![CDATA[While grinding skinned cardamoms, simply add a pinch of sugar to it. This way you will get a powder that is superfine smooth&#8230; No pesky seeds just the fresh aroma of the spice to flavour your dishes.]]></description>
		<wfw:commentRss>http://tipoes.com/while-grinding-skinned-cardamoms-simply-add-a-pinch-of-suga/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>For quicker cooking, soak whole pulses like rajma, chana, bl&#8230;</title>
		<link>http://tipoes.com/for-quicker-cooking-soak-whole-pulses-like-rajma-chana-bl/</link>
		<comments>http://tipoes.com/for-quicker-cooking-soak-whole-pulses-like-rajma-chana-bl/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 07:38:26 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[quicker cooking]]></category>

		<guid isPermaLink="false">http://tipoes.com/for-quicker-cooking-soak-whole-pulses-like-rajma-chana-bl/</guid>
		<description><![CDATA[For quicker cooking, soak whole pulses like rajma, chana, black cholle etc overnight or for 7-8 hours. So that when you are actually cooking it, it will save you not only lot of time but will also save you on resources. Also, add a little salt in water, which the pulses will absorb with water [...]]]></description>
		<wfw:commentRss>http://tipoes.com/for-quicker-cooking-soak-whole-pulses-like-rajma-chana-bl/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>Ice creams sets best and quickest in aluminum containers,cov&#8230;</title>
		<link>http://tipoes.com/ice-creams-sets-best-and-quickest-in-aluminum-containerscov/</link>
		<comments>http://tipoes.com/ice-creams-sets-best-and-quickest-in-aluminum-containerscov/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 10:38:06 +0000</pubDate>
		<dc:creator>renumodi</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[icecream]]></category>

		<guid isPermaLink="false">http://tipoes.com/ice-creams-sets-best-and-quickest-in-aluminum-containerscov/</guid>
		<description><![CDATA[Ice creams sets best and quickest in aluminum containers,covered with aluminum foil.]]></description>
		<wfw:commentRss>http://tipoes.com/ice-creams-sets-best-and-quickest-in-aluminum-containerscov/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>Double boiler is a pot of boiling hot water over which you p&#8230;</title>
		<link>http://tipoes.com/double-boiler-is-a-pot-of-boiling-hot-water-over-which-you-p/</link>
		<comments>http://tipoes.com/double-boiler-is-a-pot-of-boiling-hot-water-over-which-you-p/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 10:19:40 +0000</pubDate>
		<dc:creator>renumodi</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[double boiler]]></category>

		<guid isPermaLink="false">http://tipoes.com/double-boiler-is-a-pot-of-boiling-hot-water-over-which-you-p/</guid>
		<description><![CDATA[Double boiler is a pot of boiling hot water over which you place a smaller pot containing the ingredient you want to heat.]]></description>
		<wfw:commentRss>http://tipoes.com/double-boiler-is-a-pot-of-boiling-hot-water-over-which-you-p/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>If you feel that the mayonnaise is too thin and watery, beat&#8230;</title>
		<link>http://tipoes.com/if-you-feel-that-the-mayonnaise-is-too-thin-and-watery-beat/</link>
		<comments>http://tipoes.com/if-you-feel-that-the-mayonnaise-is-too-thin-and-watery-beat/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 08:26:56 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[mayonnaise]]></category>

		<guid isPermaLink="false">http://tipoes.com/if-you-feel-that-the-mayonnaise-is-too-thin-and-watery-beat/</guid>
		<description><![CDATA[If you feel that the mayonnaise is too thin and watery, beat in a boiled &#38;  mashed potato with a hand mixer to thicken it.]]></description>
		<wfw:commentRss>http://tipoes.com/if-you-feel-that-the-mayonnaise-is-too-thin-and-watery-beat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>Here is how you can make tandoori rotis at home:</title>
		<link>http://tipoes.com/here-is-how-you-can-make-tandoori-rotis-at-home/</link>
		<comments>http://tipoes.com/here-is-how-you-can-make-tandoori-rotis-at-home/#comments</comments>
		<pubDate>Sat, 05 Sep 2009 14:38:13 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[tandoori roti]]></category>

		<guid isPermaLink="false">http://tipoes.com/here-is-how-you-can-make-tandoori-rotis-at-home/</guid>
		<description><![CDATA[Here is how you can make tandoori rotis at home:
Make dough, a little hard and mixed with salt. When you have rolled out the chapati (thicker than the usual) ; pat on little water on 1 side of chapati; now put the chapati on tawa such that the side with water comes into contact with [...]]]></description>
		<wfw:commentRss>http://tipoes.com/here-is-how-you-can-make-tandoori-rotis-at-home/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>To avoid sticky rice while making pulav or briyani, soak was&#8230;</title>
		<link>http://tipoes.com/to-avoid-sticky-rice-while-making-pulav-or-briyani-soak-was/</link>
		<comments>http://tipoes.com/to-avoid-sticky-rice-while-making-pulav-or-briyani-soak-was/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:36:40 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-avoid-sticky-rice-while-making-pulav-or-briyani-soak-was/</guid>
		<description><![CDATA[To avoid sticky rice while making pulav or briyani, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.]]></description>
		<wfw:commentRss>http://tipoes.com/to-avoid-sticky-rice-while-making-pulav-or-briyani-soak-was/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>To thicken any gravy or soup add corn flour to it. It is an &#8230;</title>
		<link>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an-2/</link>
		<comments>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an-2/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:33:44 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an-2/</guid>
		<description><![CDATA[To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. As an alternative, you can also add rice flour. Remember to mix it in good water before adding to avoid lumps.]]></description>
		<wfw:commentRss>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<item>
		<title>To thicken any gravy or soup add corn flour to it. It is an &#8230;</title>
		<link>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an/</link>
		<comments>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:31:54 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an/</guid>
		<description><![CDATA[To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. As an alternative, you can also add rice flour. Remember to mix it in good water before adding to avoid lumps.]]></description>
		<wfw:commentRss>http://tipoes.com/to-thicken-any-gravy-or-soup-add-corn-flour-to-it-it-is-an/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>When you are making vadas, if the batter is watery – you wil&#8230;</title>
		<link>http://tipoes.com/when-you-are-making-vadas-if-the-batter-is-watery-%e2%80%93-you-wil/</link>
		<comments>http://tipoes.com/when-you-are-making-vadas-if-the-batter-is-watery-%e2%80%93-you-wil/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:31:07 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/when-you-are-making-vadas-if-the-batter-is-watery-%e2%80%93-you-wil/</guid>
		<description><![CDATA[When you are making vadas, if the batter is watery – you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.]]></description>
		<wfw:commentRss>http://tipoes.com/when-you-are-making-vadas-if-the-batter-is-watery-%e2%80%93-you-wil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>Whenever you boil vegetables, the nutritions in the vegetabl&#8230;</title>
		<link>http://tipoes.com/whenever-you-boil-vegetables-the-nutritions-in-the-vegetabl/</link>
		<comments>http://tipoes.com/whenever-you-boil-vegetables-the-nutritions-in-the-vegetabl/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:26:55 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/whenever-you-boil-vegetables-the-nutritions-in-the-vegetabl/</guid>
		<description><![CDATA[Whenever you boil vegetables, the nutritions in the vegetables will be in the water in which the vegetable was boiled.. You can use this water to make rice so that you will have healthy rice and the rice will taste good.]]></description>
		<wfw:commentRss>http://tipoes.com/whenever-you-boil-vegetables-the-nutritions-in-the-vegetabl/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="" length="" type="" />
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		<title>To avoid the awful odor of onion, add some lemon juice to it&#8230;</title>
		<link>http://tipoes.com/to-avoid-the-awful-odor-of-onion-add-some-lemon-juice-to-it/</link>
		<comments>http://tipoes.com/to-avoid-the-awful-odor-of-onion-add-some-lemon-juice-to-it/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:26:20 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-avoid-the-awful-odor-of-onion-add-some-lemon-juice-to-it/</guid>
		<description><![CDATA[To avoid the awful odor of onion, add some lemon juice to it while cooking.]]></description>
		<wfw:commentRss>http://tipoes.com/to-avoid-the-awful-odor-of-onion-add-some-lemon-juice-to-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>At any point of time, the first dosa you make may stick to t&#8230;</title>
		<link>http://tipoes.com/at-any-point-of-time-the-first-dosa-you-make-may-stick-to-t/</link>
		<comments>http://tipoes.com/at-any-point-of-time-the-first-dosa-you-make-may-stick-to-t/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:25:01 +0000</pubDate>
		<dc:creator>valli</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/at-any-point-of-time-the-first-dosa-you-make-may-stick-to-t/</guid>
		<description><![CDATA[At any point of time, the first dosa you make may stick to the tawa and wont come out well. To avoid this, rub an onion on the tawa and start making dosa.. The dosa wont stick to the tawa and it will come out easily.]]></description>
		<wfw:commentRss>http://tipoes.com/at-any-point-of-time-the-first-dosa-you-make-may-stick-to-t/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>So your kids love brownies&#8230;Here is a topping that your kid&#8230;</title>
		<link>http://tipoes.com/so-your-kids-love-brownies-here-is-a-topping-that-your-kid/</link>
		<comments>http://tipoes.com/so-your-kids-love-brownies-here-is-a-topping-that-your-kid/#comments</comments>
		<pubDate>Fri, 28 Aug 2009 10:39:04 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[brownies]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/so-your-kids-love-brownies-here-is-a-topping-that-your-kid/</guid>
		<description><![CDATA[So your kids love brownies&#8230;Here is a topping that your kids would love. Melt a few of their favourite candy bars, along with a splash of milk. Use the melted chocolate to top the brownies. It will make the brownies even more delicious!
Go ahead&#8230;try it out]]></description>
		<wfw:commentRss>http://tipoes.com/so-your-kids-love-brownies-here-is-a-topping-that-your-kid/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>To prevent biryani from getting burnt, spread bay leaves at &#8230;</title>
		<link>http://tipoes.com/to-prevent-biryani-from-getting-burnt-spread-bay-leaves-at/</link>
		<comments>http://tipoes.com/to-prevent-biryani-from-getting-burnt-spread-bay-leaves-at/#comments</comments>
		<pubDate>Fri, 28 Aug 2009 10:36:16 +0000</pubDate>
		<dc:creator>Parul</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-prevent-biryani-from-getting-burnt-spread-bay-leaves-at/</guid>
		<description><![CDATA[To prevent biryani from getting burnt, spread bay leaves at the bottom of the vessel in which you are cooking &#8216;biryani&#8217; .]]></description>
		<wfw:commentRss>http://tipoes.com/to-prevent-biryani-from-getting-burnt-spread-bay-leaves-at/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Refreshing Mint Tea in 10 mins</title>
		<link>http://tipoes.com/refreshing-mint-tea-in-10-mins/</link>
		<comments>http://tipoes.com/refreshing-mint-tea-in-10-mins/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 08:19:45 +0000</pubDate>
		<dc:creator>Kanchan</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/refreshing-mint-tea-in-10-mins/</guid>
		<description><![CDATA[Refreshing Mint Tea in 10 mins
For this you’ll require Green Tea leaves, Mint (1/2 a bunch), Water (5 cups) &#38; Honey (optional)
Place the tea leaves in the teapot and pour some boiling water over the top. Then pour out the water, this removes some bitterness. Leave the green tea leaves in the pot and add [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wash the vegetables before peeling to keep the water soluble&#8230;</title>
		<link>http://tipoes.com/wash-the-vegetables-before-peeling-to-keep-the-water-soluble/</link>
		<comments>http://tipoes.com/wash-the-vegetables-before-peeling-to-keep-the-water-soluble/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 04:45:49 +0000</pubDate>
		<dc:creator>mahalakshmi</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/wash-the-vegetables-before-peeling-to-keep-the-water-soluble/</guid>
		<description><![CDATA[Wash the vegetables before peeling to keep the water soluble vitamins in the vegetable intact.Also cut vegetables in  thinner slices to retain the vitamins and minerals.]]></description>
		<wfw:commentRss>http://tipoes.com/wash-the-vegetables-before-peeling-to-keep-the-water-soluble/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>It is better to use home-made chilly powder. Dry the chillie&#8230;</title>
		<link>http://tipoes.com/it-is-better-to-use-home-made-chilly-powder-dry-the-chillie/</link>
		<comments>http://tipoes.com/it-is-better-to-use-home-made-chilly-powder-dry-the-chillie/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 04:40:56 +0000</pubDate>
		<dc:creator>mahalakshmi</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/it-is-better-to-use-home-made-chilly-powder-dry-the-chillie/</guid>
		<description><![CDATA[It is better to use home-made chilly powder. Dry the chillies (long ones) under the sun for 2-3 days.Grind them coarsely.It gives colour and better flavour to the dish.]]></description>
		<wfw:commentRss>http://tipoes.com/it-is-better-to-use-home-made-chilly-powder-dry-the-chillie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>To avoid browning of apples apply lemon juice to the cut sli&#8230;</title>
		<link>http://tipoes.com/to-avoid-browning-of-apples-apply-lemon-juice-to-the-cut-sli/</link>
		<comments>http://tipoes.com/to-avoid-browning-of-apples-apply-lemon-juice-to-the-cut-sli/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 04:37:15 +0000</pubDate>
		<dc:creator>mahalakshmi</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-avoid-browning-of-apples-apply-lemon-juice-to-the-cut-sli/</guid>
		<description><![CDATA[To avoid browning of apples apply lemon juice to the cut slices.They will look and stay fresh for a long time.]]></description>
		<wfw:commentRss>http://tipoes.com/to-avoid-browning-of-apples-apply-lemon-juice-to-the-cut-sli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Sometimes, the curry becomes too watery &#8230;</title>
		<link>http://tipoes.com/sometimes-the-curry-becomes-too-watery/</link>
		<comments>http://tipoes.com/sometimes-the-curry-becomes-too-watery/#comments</comments>
		<pubDate>Tue, 25 Aug 2009 08:37:46 +0000</pubDate>
		<dc:creator>ashmita</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[watery curry to normal]]></category>

		<guid isPermaLink="false">http://tipoes.com/sometimes-the-curry-becomes-too-watery/</guid>
		<description><![CDATA[Sometimes, the curry becomes too watery and that’s not the consistency that you actually require for the particular recipe. To bring the perfect consistency after it becomes too watery you can add wheat flour or corn flour as per the consistency you need.]]></description>
		<wfw:commentRss>http://tipoes.com/sometimes-the-curry-becomes-too-watery/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>To boil your pulse better and fast, add &#8230;</title>
		<link>http://tipoes.com/to-boil-your-pulse-better-and-fast-add/</link>
		<comments>http://tipoes.com/to-boil-your-pulse-better-and-fast-add/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 12:51:15 +0000</pubDate>
		<dc:creator>avantikakaushik</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[cooking good]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[pulses]]></category>

		<guid isPermaLink="false">http://tipoes.com/to-boil-your-pulse-better-and-fast-add/</guid>
		<description><![CDATA[To boil your pulse better and fast, add a spoon of oil in it, as you put it on flame for boiling. It will not only taste good, but it will also take less of your time. Try it! And see for yourself!]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Use dry bread to make cutlets, instead o&#8230;</title>
		<link>http://tipoes.com/use-dry-bread-to-make-cutlets-instead-o/</link>
		<comments>http://tipoes.com/use-dry-bread-to-make-cutlets-instead-o/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 12:49:52 +0000</pubDate>
		<dc:creator>avantikakaushik</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking the best]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[cookry]]></category>
		<category><![CDATA[cutlets]]></category>

		<guid isPermaLink="false">http://tipoes.com/use-dry-bread-to-make-cutlets-instead-o/</guid>
		<description><![CDATA[Use dry bread to make cutlets, instead of wet bread. You will have them much more crispy and yummy! You can also use boiled and dried chana dal as a binding agent in it, using less of bread. A healthy and salubrious alternative.]]></description>
		<wfw:commentRss>http://tipoes.com/use-dry-bread-to-make-cutlets-instead-o/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Pound garlic and ginger (as much as requ&#8230;</title>
		<link>http://tipoes.com/pound-garlic-and-ginger-as-much-as-requ/</link>
		<comments>http://tipoes.com/pound-garlic-and-ginger-as-much-as-requ/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 02:47:07 +0000</pubDate>
		<dc:creator>coolw</dc:creator>
				<category><![CDATA[tips]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[ginger]]></category>

		<guid isPermaLink="false">http://tipoes.com/pound-garlic-and-ginger-as-much-as-requ/</guid>
		<description><![CDATA[Pound garlic and ginger (as much as required) together with their skins on. When throughly crushed, add water to it (about half a cup) and let the mixture stand for 10 minutes.  When you are ready to add the garlic/ginger to the cooking, strain out and add just the water.  You will get [...]]]></description>
		<wfw:commentRss>http://tipoes.com/pound-garlic-and-ginger-as-much-as-requ/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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