General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Yataklete Kilkil (Spiced Vegetables) Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

1 1/2 lb New potatoes

1 ea Broccoli head, stem included

5 lg Carrots, sliced in small

-- rounds 1 sm Cauliflower, coarsely choppe

1 md Onion, coarsely chopped

1/2 c Ghee

If potatoes are very small, leave them whole: if not quarter them. Remove tough outer fibre of the broccoli stalk. Chop the whole thing. Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes. Vegetables should be just tender. Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes. Heat remaining ghee & pass around at the table. Serve with injera.

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<h1>Yataklete Kilkil (Spiced Vegetables)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb New potatoes <P>1 ea Broccoli head, stem included <P>5 lg Carrots, sliced in small <P>-- rounds 1 sm Cauliflower, coarsely choppe <P>1 md Onion, coarsely chopped <P>1/2 c Ghee <P>If potatoes are very small, leave them whole: if not quarter them. Remove tough outer fibre of the broccoli stalk. Chop the whole thing. Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes. Vegetables should be just tender. Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes. Heat remaining ghee & pass around at the table. Serve with injera. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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