General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Sambaar Recipe

	Category	Regional Recipes
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Ingredients And Procedures

1/2 c Yellow split peas

2 1/2 c Water

1 ea Onion, chopped

3 ea Garlic cloves, chopped

1 sl Ginger, chopped, 1/2-inch

1 ea Red chili

2 tb Ghee

1/2 ts Cumin

1/2 ts Coriander

1/2 ts Turmeric

1/2 sm Cauliflower, separated into

-- florets 2 md Carrots, diced

1/2 md Eggplant, diced

1/2 sm Cabbage, sliced

Lemon juice 1/2 ts Cayenne

In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy"

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<h1>Sambaar</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Yellow split peas <P>2 1/2 c Water <P>1 ea Onion, chopped <P>3 ea Garlic cloves, chopped <P>1 sl Ginger, chopped, 1/2-inch <P>1 ea Red chili <P>2 tb Ghee <P>1/2 ts Cumin <P>1/2 ts Coriander <P>1/2 ts Turmeric <P>1/2 sm Cauliflower, separated into <P>-- florets 2 md Carrots, diced <P>1/2 md Eggplant, diced <P>1/2 sm Cabbage, sliced <P>Lemon juice 1/2 ts Cayenne <P>In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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