INPUT ARTICLE: Article: Turn a gas grill to high. If you're using a charcoal grill, fill a metal chimney with charcoal briquettes and light them. Heat the briquettes until they're lightly covered with ash and are hot. Then dump the briquettes onto the grill grate. Place a cast-iron skillet on the gas or charcoal grill grate and leave it to heat while you prepare the grouper. Get out a bowl and put all of the spices for the blackening seasoning into it. Stir or whisk them until they're combined. You'll need:  1⁄4 cup (27 g) of smoked paprika 2 tablespoons (8.5 g) of dried thyme 2 teaspoons (4 g) of onion powder 1 1/2 teaspoons (9 g) of kosher salt 1 1/2 teaspoons (3 g) of garlic powder 1 teaspoon (2 g) of ground black pepper 1/2 teaspoon (1 g) of dry mustard 1/2 teaspoon (1 g) of ground red pepper Pour 1/2 cup (113 g) of melted butter into a shallow dish and get out 2 pounds (0.91 kg) of grouper fillets. Dip each fillet into the butter and then place the fish on a baking sheet or platter. Sprinkle some of the blackening seasoning over both sides of each fillet.  Press the blackening seasoning into the fillet so it sticks. The amount of blackening seasoning you'll need for each fillet will depend on the size of the fillets and how spicy you want the fish to be. Carefully remove the hot cast-iron from the hot grill and pour 1 tablespoon (15 ml) of olive oil into it. Swirl the pan around so the skillet is coated. Then place the seasoned fillets into the skillet. It's fine if the fillets overlap a little, but try to place them in a single layer so they blacken evenly. Set the skillet on the grill and cover the grill. Carefully flip the fish over once they've cooked halfway. If any seasoning has slid off of the fish, brush it back over the tops of the fillets. Continue to grill the grouper until it's flaky and opaque. The blackened fish should be dark and appear firm in the center. Remove the skillet with the blackened fillets from the grill. Transfer the fish to plates and serve it immediately with your favorite sides. For example, serve the fish with dirty rice and cornbread. Store leftover grouper in an airtight container in the refrigerator for up to 3 or 4 days.

SUMMARY: Heat a grill and cast-iron skillet to high heat. Mix blackening spices in a small bowl. Dip the grouper in melted butter and season it with the blackening rub. Pour olive oil in the skillet and lay the fish in it. Cover and grill the grouper for 6 to 8 minutes, flipping it once. Serve the grilled and blackened grouper.

In one sentence, describe what the following article is about: It's always a good idea to create a backup of your original image file before making changes to its size. This will allow you to revert to the original in case something goes wrong or you don't like the end result. Select the image file, press ⌘ Command+C, and then press ⌘ Command+V to make a copy in the same location. Usually this will open by default when you double-click the file. If the image opens in something else, you can right-click the file and select "Open With" and then "Preview." This will open a new window that will allow you to resize the image. You can select "Pixels," "Percentage," and several other units to scale the image by. Selecting "Pixels" will allow you to determine the exact size of the resized image. The two fields are linked, and changing one will change the other to keep the image proportions correct. This will prevent stretching or squishing of the image. If you want to freely resize both fields, uncheck "Scale proportionally" to unlink the two. You'll be able to see what the new file size will be at the bottom of the window before you apply your changes. This is useful if you're resizing the image to fit the file size limitations of email or other online services. The image will be resized according to the settings you entered. If you aren't happy with the results, press ⌘ Command+Z to undo the changes and revert to the original size. If you are happy with the new size, you can save your changes to the file. Click the "File" menu and select "save" to save your changes.
Summary: Make a copy of your image file. Open the image in the Preview application. Click the Tools menu and select "Adjust Size." Click the drop-down menu to select the units you want to use. Enter the new width or height that you want the image to be. Check out the new file size. Click "OK" to apply the changes. Save your file.

INPUT ARTICLE: Article: The quickest and easiest way to make dal makhani is with a pressure cooker, but you can also cook the beans in a lidded pot. Along with your ingredients and the pressure cooker, you'll also need:  Large bowl for soaking the beans Strainer Large frying pan Wooden spoon One of the main features of dal makhani is that it’s creamy and rich. To get the right consistency and texture, the beans must be soaked so that they become soft.  Place the beans in a large bowl and cover them with 3 to 4 cups of water. Allow them to soak overnight.  If you don’t have time to soak the beans, place them in a large pot with water, and bring them to a rolling boil for five minutes. Turn off the heat, cover the beans and water with a lid, and let them sit for an hour.  The black lentils that you use for this dish are also called black gram and urad dal. You can also use split black lentils if you prefer. After soaking, strain the beans and discard the water they were soaking in. Place the beans into the pressure cooker with 4 cups of water. Lock the lid and heat the pressure cooker over high heat until it reaches proper pressure.  When the pressure cooker whistles the first time, reduce the heat a little and continue cooking the beans over medium–high heat for about 10 minutes, until the beans are soft.  If you don’t have a pressure cooker, cook the beans over medium–high heat in a lidded pot for 45 minutes to an hour.  Remove the beans from the heat when they're ready. Heat the ghee over medium heat in a large frying pan. Add the cumin seeds and toast them until they become fragrant and start to change color. Ghee is clarified butter, but you can also use regular butter or oil to toast the cumin. When the cumin is toasted, add the chopped onion, garlic, and ginger to the frying pan. Heat over medium heat until everything becomes golden brown. Stir the mixture regularly so the garlic doesn’t burn. Burnt garlic becomes bitter, and this will change the flavor of the dish. Add the ingredients to the onion mixture and turn the heat up high. Cook for five to 10 minutes, until the tomatoes soften and reduce to a thick pulp or sauce-like consistency.  Continue stirring regularly to prevent the tomatoes from burning to the bottom of the pan. You can also substitute tomato paste for some or all of the tomatoes to give the dish a deeper color and richer flavor. Pour the beans into the frying pan along with the water they cooked in. Using the back of your spoon, mash most of the beans to release the meat from within.  Mashing the beans will thicken the dal and give the dish it’s characteristic creamy texture. If the mixture is too thick, add some fresh water. The dal should be about as thick as a thick soup. Then reduce the heat to low and simmer the dal for about 15 minutes. Stir in the cream and cook for another few minutes, long enough to heat the cream through.  Use heavy cream for the richest flavor, or regular cream or milk for a slightly lighter version.  Taste the dish before serving and add more salt if desired. You can also stir in a pinch of dried fenugreek leaves to give the dal a slightly sweet and nutty flavor.

SUMMARY:
Gather your supplies and ingredients. Soak the beans. Cook the beans. Toast the cumin. Sauté the onion, garlic, and ginger. Add the tomatoes, chili powder, and turmeric. Add the beans to the sauté mixture. Season with garam masala and salt.