Recipe Feeds:

















Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.






Chicken Curry (Murga)
Chicken Curry (Murga) Category Chicken Recipes 
Views 188 
Ratings 0 
Ingredients And Procedures

2 1/2 lb Skinned chicken

1 ts Garam Masala

3 ts Salt

1 c Fine chopped tomato

1/4 c Vegetable oil

1/2 c Water

1 1/2 c Finely chopped onion

1 1/2 ts Chopped fresh ginger

1 ts Finely chopped garlic

1 ts Vinegar

1 Dried chili (optional)

1. Cut chicken, separate legs and thighs, back and split breast.

2. Heat oil over high heat. Add onions fry till golden brown. Take care not

to burn them. 3. Add garlic, ginger and tomatoes. Fry till a smooth paste.

4. Add chicken, add water, bring to a boil, add salt. Cover pot and lower

heat. Add chili to make it hot if desired. 5. Stir constantly to avoid burning and coat the chicken pieces evenly.

6. After the chicken is done, add vinegar and cook for another 5 minutes on

a very slow fire. Sprinkle Garam Masala and serve. Recipe By : Somesh Rao

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: