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.


If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


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).












Indian Chickpeas Recipe
Indian Chickpeas Category Vegetable Recipes 
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Ingredients And Procedures

250 g Chickpeas (1 c)

2 tb Vegetable oil

1 Onion chopped

2 Cm cinnamon stick

4 Cloves

2 Garlic cloves, squashed

2 Cm fresh ginger, chopped

1 Green chili pepper,

-finely chopped 2 ts Ground coriander

3/4 c Chopped tomatoes (can)

1 ts Garam massala

1 tb Cilantro, chopped

Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID! In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with the garam massala and cilantro. Can be served hot or cold.

 
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