Energy Star Explained

With so much media coverage of green initiatives these days, you may find yourself feeling guilty just flipping on a light switch in your home or turning on your heating or air conditioning system. For many people, "going green" is an overwhelming and intimidating prospect; but there is one simple thing we can all do to make a significant difference.

If you’ve been shopping for heating and air conditioning equipment, appliances or electronics lately, you’ve probably seen products with an Energy Star label. Just the name alone sounds good, right? But what is Energy Star? Can buying one of these items with the little blue sticker really help the environment?

The Energy Star program was started in the early 1990s as a joint initiative between the U.S. Environmental Protection Agency and the U.S. Department of Energy. The project was initially founded as a voluntary labeling plan in which manufacturers could use the Energy Star designation to identify their products as energy-efficient and environmentally friendly; computers were the first goods to bear the Energy Star label. In the years that followed, the program expanded to include office equipment and home heating and air conditioning systems.

Today, in addition to heaters and air conditioners, there are thousands of Energy Star products including major appliances like refrigerators and dishwashers; lighting fixtures and light bulbs; electronic devices like stereos and DVD players; and office equipment like fax machines and copiers. There are even Energy Star homes and commercial buildings. Each has been rigorously tested and has been proven to perform as well as or better than comparable products, but with the added bonus of increased energy-efficiency and lower operational costs.

There are currently more than 15,000 public and private companies in partnership with Energy Star, providing essential education, tools, and technical information consumers need to make informed decisions about increasing energy-efficiency in the home and finding viable solutions for reducing impact on the environment. The Energy Star label is now seen on merchandise in more than 60 distinct categories and represents a trustworthy commitment to manufacturing products that save energy and money. The past ten years have also seen Energy Star become the force behind such innovations as power management features for office equipment, standby functions that reduce energy use, and low emissions fluorescent lighting.

All of this probably sounds great, but you may be asking yourself if simply buying furnaces, air conditioners and other products with an Energy Star label can really make a difference.

The truth is that Energy Star products do have an impact...or less of an impact, as it were. In 2008, consumers and businesses across the country that used Energy Star certified products saved about $19 billion in energy expenses and utility spending. The amount of energy saved was equal to the quantity of greenhouse gasses released into the atmosphere by nearly 29 million cars. That’s incredibly significant no matter how you look at it.

So if you’re in the market for a new heating or air conditioning system or any electric appliances, are looking to remodel your home or begin new construction, or want business solutions that will help make you a more responsible corporate citizen, consider Energy Star products and ratings systems. You can't lose.

Related Information...

• Learn More About Energy-Efficient Heating and Air Conditoning Systems from Horizon Services!
• Cutting Edge Solutions For Energy Efficiency
• Home Energy Myths Debunked!

Chegodilu - ICC Challenge for the Month of November

This Month ICC Recipe Chokodi/Chekodi/Chegodilu/Ring Murukku is completely new recipe for me to try.
Wanted to try this before i start off to my vacation, so made this for kaarthigai deepam itself. It was great fun trying it out, especially my son was enjoying seeing me making long threads of the dough and making ring out of it.

Ingredients

Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tbsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp
Salt to taste
Oil for deep frying

Method

Making the dough:
Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.

Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.

When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.

Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

Los Angeles Times Feature

The Kitchen Sisters were featured in the Los Angeles Times Food Section. Take a look here.