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	<title>Kitchen Tantra &#187; Ginger</title>
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	<description>tease your palate</description>
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		<title>Inji Mittai / Candied Ginger &#8211; Travel Sickness!</title>
		<link>https://kitchentantras.com/inji-mittai-candied-ginger-travel-sickness/</link>
		<comments>https://kitchentantras.com/inji-mittai-candied-ginger-travel-sickness/#comments</comments>
		<pubDate>Wed, 15 Aug 2012 17:04:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Health Food]]></category>

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		<description><![CDATA[Inji Mittai: Have you ever experienced travel sickness? Whenever I travel from point A to B, even after reaching the destination B&#8230;I still feel like am on the move! You know what am referring to, right! The Experiment:I have done some experiments on rats during my College days. Its a simple procedure to prove nothing [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/inji-mittai-candied-ginger-travel-sickness/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Inji Kuzhambu / Ginger Curry &#8211; Version 2</title>
		<link>https://kitchentantras.com/inji-kuzhambu-ginger-curry-version-2/</link>
		<comments>https://kitchentantras.com/inji-kuzhambu-ginger-curry-version-2/#comments</comments>
		<pubDate>Sun, 24 Jul 2011 12:09:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/inji-kuzhambu-ginger-curry-version-2/</guid>
		<description><![CDATA[Araithuvitta Injji Puli Kuzhambu: Inji Kara kuzhambu &#8211; Version 1. Ingredients: To be Fried in little Oil &#38; Wet-Ground to Paste: Sesame oil few spoons Coriander seeds 1 fistful Dry red chilies 5-7 Ginger 100 grams Garlic 10 cloves Jaggery 1 small piece For Curry: Tamarind &#8211; lemon sized pulp &#8211; extract milk Salt Turmeric [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/inji-kuzhambu-ginger-curry-version-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Ginger Chutney / Inji Thuvaiyal &#8211; Thamizhar Style</title>
		<link>https://kitchentantras.com/ginger-chutney-inji-thuvaiyal-thamizhar-style/</link>
		<comments>https://kitchentantras.com/ginger-chutney-inji-thuvaiyal-thamizhar-style/#comments</comments>
		<pubDate>Tue, 22 Mar 2011 11:33:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Chutney]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Thuvaiyal]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/ginger-chutney-inji-thuvaiyal-thamizhar-style/</guid>
		<description><![CDATA[Ginger Chutney: (Tamil Nadu Style) Other Names: Adharak Chutney. Inji Thovaiyal. Inji Thokku. Allam Pachadi &#8211; Tamil Nadu Style. Ingredients: Ginger 50 gms peeled, choppedGarlic 4 clovesThuvar dal/urad dal 1 table spoonCoconut 4&#8243; chopped &#8211; I used dessicated onePeppercorns 1 teaspoonDry red chilies 5-7Tamarind pulp &#8211; gooseberry sizeBrown sugar/jaggery 1 teaspoonSaltSesame oil few spoons. For [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/ginger-chutney-inji-thuvaiyal-thamizhar-style/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Ginger Fish &#8211; Thai Style</title>
		<link>https://kitchentantras.com/ginger-fish-thai-style/</link>
		<comments>https://kitchentantras.com/ginger-fish-thai-style/#comments</comments>
		<pubDate>Sun, 20 Jun 2010 10:44:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Thai Food]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/ginger-fish-thai-style/</guid>
		<description><![CDATA[Ginger Fish:(Thai Style) Ingredients: Salmon 1 large fillet &#8211; cubed Soy Sauce light &#38; heavy Dry red chili flakes 1 spoon Garlic 1 minced Ginger about 4&#8243; julienne Honey 1 teaspoon No salt &#8211; soy sauce has enough Olive/ sesame or peanut oil few spoons. Method: Marinate the fish with light soy sauce, chili flakes [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/ginger-fish-thai-style/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Jal Jeera Paani &#8211; Refreshing Summer Drink</title>
		<link>https://kitchentantras.com/jal-jeera-paani-refreshing-summer-drink/</link>
		<comments>https://kitchentantras.com/jal-jeera-paani-refreshing-summer-drink/#comments</comments>
		<pubDate>Mon, 24 May 2010 11:32:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Cilantro Leaves]]></category>
		<category><![CDATA[Cold Beverage]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/jal-jeera-paani-refreshing-summer-drink/</guid>
		<description><![CDATA[Why I like this Jaljira Paani? It has no heart breaking&#8217; calories from Sugar, yes&#8230; its salted.:) Already many are aware of health benefits of Mint, Cilantro and Ginger, so why to lecture again&#8230;let me simply conclude like this, its very refreshing for this humid-sunny weather. Ingredients: Mint 1 fistfulCilantro leaves 1 fistfulGinger 1&#8243; gratedLemon [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/jal-jeera-paani-refreshing-summer-drink/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Paantash =&gt; Panakkam =&gt; Fruit Punch &#8211; Ancient Indian Drink</title>
		<link>https://kitchentantras.com/paantash-panakkam-fruit-punch-ancient-indian-drink/</link>
		<comments>https://kitchentantras.com/paantash-panakkam-fruit-punch-ancient-indian-drink/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 10:53:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Alcohol]]></category>
		<category><![CDATA[Cold Beverage]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Jaggery]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Party Cooking]]></category>
		<category><![CDATA[Peppercorn]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/paantash-panakkam-fruit-punch-ancient-indian-drink/</guid>
		<description><![CDATA[Fruit punch has became a necessary drink at every garden parties, today! How about looking into, bit of its history? The word &#8216;Punch&#8217; comes from the word &#8216;Panch&#8217;. In Indian language (both Sanskrit and Hindi), the word &#8216;panch&#8217; means &#8216;five&#8217;. The original recipe had five ingredients like, spirit, spices, fruit juice, palm sugar and water. [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/paantash-panakkam-fruit-punch-ancient-indian-drink/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Grandma&#8217;s Mango &#8211; Ginger Pickle</title>
		<link>https://kitchentantras.com/grandmas-mango-ginger-pickle/</link>
		<comments>https://kitchentantras.com/grandmas-mango-ginger-pickle/#comments</comments>
		<pubDate>Sun, 14 Mar 2010 15:36:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Grandma's Recipes]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/grandmas-mango-ginger-pickle/</guid>
		<description><![CDATA[Maa inji Pickle:(Mango-Ginger Pickle) Botanical name of Mango-ginger is &#8216;Curcuma amada&#8217;. Belongs to rhizome family,(similar to turmeric and ginger). This ginger has a striking mango flavour and thats why the name. Grandma&#8217;s Method: Ingredients:(Version 1)Mango-Ginger skinned/peeled &#8211; 250 gramsThick Tamarind paste/milk freshly 1 bowl fullSea Salt/Rock SaltTurmeric powder 2 spoonsChili powder 2-3 spoons To be [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/grandmas-mango-ginger-pickle/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Beer Battered Ginger Chicken!!!</title>
		<link>https://kitchentantras.com/beer-battered-ginger-chicken/</link>
		<comments>https://kitchentantras.com/beer-battered-ginger-chicken/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 02:43:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[AK's Preferences]]></category>
		<category><![CDATA[Alcohol]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Party Cooking]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/beer-battered-ginger-chicken/</guid>
		<description><![CDATA[Ginger Chicken: Chicken Masala. Kozhi Varuval. Kozhi Porichadhu. Kodi Kura. There are zillion of ways to prepare a chicken, in my kitchen!!! Its hard to resist eating chicken, at least once every single day. I know, I know you are horrified on hearing the word &#8216;fried&#8217;! Yeah &#8216;lipophobia&#8217; is a national epidemic we all share [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/beer-battered-ginger-chicken/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Tulsi Tea</title>
		<link>https://kitchentantras.com/basil-tea/</link>
		<comments>https://kitchentantras.com/basil-tea/#comments</comments>
		<pubDate>Fri, 05 Dec 2008 18:41:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Tea]]></category>
		<category><![CDATA[Warm Beverage]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/4791/</guid>
		<description><![CDATA[Tulsi Ki Chai: Tulsi Tea. Tulasi/ Tulsi ka Chai. Holy Basil Tea. Sacred Basil Tea. Thulasi/ Thulsi Tea recipe. The Botanical name of this humble herb is Osimum sanctum. The plant is considered sacred by Hindus. It originated from India. Well&#8230;again there are 3 or 4 species. Except few, most of them are consumable. The [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/basil-tea/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Nethili Meen Kuzhambu</title>
		<link>https://kitchentantras.com/nethili-meen-kuzhambu/</link>
		<comments>https://kitchentantras.com/nethili-meen-kuzhambu/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 19:02:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Non-Veg Curries]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/nethili-meen-kuzhambu/</guid>
		<description><![CDATA[Nethili Meen Inji Kuzhambu: Fresh Anchovies Curry. Nethili in Tamil. Kozhuva in Malayalam. Anchovy/Sardines in English. Ingredients:Anchovies 1/2 kiloScallion 2 choppedGarlic 1 whole peeled and crushedGinger 2-4&#8243; peeled and gratedCountry Tomatoes large &#8211; 2 (made into puree/juice)Tamarind paste 2 spoonsDry Red Chilies 10-15 (Roasted and Powdered)Mustard seeds 1 spoonCumin seeds 1/2 spoonFenugreek seeds 1/4 spoonAsafoetida [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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