General 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.

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
Get involved in fair trade campaigns.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Glazed Cauliflower with Ginger Recipe

	Category	Regional Recipes
	Views	91
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Ingredients And Procedures

1 sm Head cauliflower

4 tb Light vegetable oil

1 ts Coriander seeds

1 1/2 tb Shredded fresh ginger

2 ea Green chilies, chopped

1/2 ts Turmeric

1/2 ts Salt

1 ts Lemon juice

2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. Julie Sahni, Classic Indian Cooking

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<h1>Glazed Cauliflower with Ginger</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 sm Head cauliflower <P>4 tb Light vegetable oil <P>1 ts Coriander seeds <P>1 1/2 tb Shredded fresh ginger <P>2 ea Green chilies, chopped <P>1/2 ts Turmeric <P>1/2 ts Salt <P>1 ts Lemon juice <P>2 tb Chopped fresh coriander <P>Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. Julie Sahni, Classic Indian Cooking <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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