Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Kitchen safety

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Don't put anything metallic inside the microwave.

Masaledar Sem [Spicy Green Beans] Recipe

	Category	Spicy Recipes
	Views	102
	Ratings	0

Ingredients And Procedures

1 1/2 lb Green beans. Trim and then

Cut in half cr 1 1/2 Inches fresh ginger, 1 inch

-thick;Peel and chop 10 Cloves garlic, peeled

1 c Water

4 tb Vegetable oil

3 ts Whole cumin seeds

2 ts Ground coriander seeds

2 md Tomatoes, peeled and finely

Chopped to tas Salt Freshly ground pepper 3 tb Lemon juice (or to taste)

1. Put ginger and garlic into a food processor and add 1/2 cup water.

Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium flame. When

hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two

minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes mashing

the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer.

6. Cover, turn heat to low and cook for 8-10 minutes or until the

beans are tender enough. 7. Remove the cover. Add the lemon juice and a generous amount of

freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the

beans gently as you do so. Recipe By : Somesh Rao

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<h1>Masaledar Sem [Spicy Green Beans]</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Green beans. Trim and then <P>Cut in half cr 1 1/2 Inches fresh ginger, 1 inch <P>-thick;Peel and chop 10 Cloves garlic, peeled <P>1 c Water <P>4 tb Vegetable oil <P>3 ts Whole cumin seeds <P>2 ts Ground coriander seeds <P>2 md Tomatoes, peeled and finely <P>Chopped to tas Salt Freshly ground pepper 3 tb Lemon juice (or to taste) <P>1. Put ginger and garlic into a food processor and add 1/2 cup water. <P>Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium flame. When <P>hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two <P>minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes mashing <P>the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to simmer. <P>6. Cover, turn heat to low and cook for 8-10 minutes or until the <P>beans are tender enough. 7. Remove the cover. Add the lemon juice and a generous amount of <P>freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the <P>beans gently as you do so. Recipe By : Somesh Rao <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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