Cooking tips

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

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.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Spiced Potatoes In Tamarind Sauce (Daum Aloo)

	Category	Vegetarian Recipes
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Ingredients And Procedures

1 1/2 tb Tamarind paste

2 c Water

8 sm Boiling potatoes

1/4 c Corn oil

1 md Onion; thinly sliced

2 ts Minced fresh ginger

4 Garlic cloves; minced

1/2 ts Dried red pepper flakes

1/2 ts Ground turmeric

1/2 ts Ground cardamom

1/2 ts Ground fennel

1/2 ts Cinnamon

1/4 ts Freshly ground pepper

Salt Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

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<h1>Spiced Potatoes In Tamarind Sauce (Daum Aloo)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 tb Tamarind paste <P>2 c Water <P>8 sm Boiling potatoes <P>1/4 c Corn oil <P>1 md Onion; thinly sliced <P>2 ts Minced fresh ginger <P>4 Garlic cloves; minced <P>1/2 ts Dried red pepper flakes <P>1/2 ts Ground turmeric <P>1/2 ts Ground cardamom <P>1/2 ts Ground fennel <P>1/2 ts Cinnamon <P>1/4 ts Freshly ground pepper <P>Salt Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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