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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Tandoori Murgh (Tandoori Chicken) Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

2 lb Chicken;drumsticks --

Breasts Or thighs 1 ea Ginger -- fresh 1/2" piece

4 ea Garlic cloves

1/2 c Yogurt -- plain

Salt -- to taste 1/4 ts Cayenne pepper

1 ts Paprika

1/2 ts Garam masala -- *

1/2 ts Coriander seeds -- ground

1/2 ts Cumin seeds -- ground

1 ds Lemon juice

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne MacLellan Recipe By :

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<h1>Tandoori Murgh (Tandoori Chicken)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Chicken;drumsticks -- <P>Breasts Or thighs 1 ea Ginger -- fresh 1/2" piece <P>4 ea Garlic cloves <P>1/2 c Yogurt -- plain <P>Salt -- to taste 1/4 ts Cayenne pepper <P>1 ts Paprika <P>1/2 ts Garam masala -- * <P>1/2 ts Coriander seeds -- ground <P>1/2 ts Cumin seeds -- ground <P>1 ds Lemon juice <P>* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne MacLellan Recipe By : <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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