General cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Masaledar Sem [Spicy Green Beans]

	Category	Spicy Recipes
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	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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