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In case you have just a couple campers and are looking for some easy camp cooking, try out the easy and speedy technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size can works well. Your source of warmth can be a little campfire, or if wood burning is prohibited, a small buddy burner will work nicely, which may be found at sporting good stores or online. Place your meal from the tin can and just warm the contents of your can over a flame. This technique works great for soups, beans and tuna fish.
A more time-consuming camp cooking technique which also produces tasty food is pit cooking. It’s also a great camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals which are buried in the ground. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that is roughly three times bigger than your own cookware. Line the pit with stones and construct a fire in the middle. Once the flame has burnt rapidly for about an hour, push the warm coals and stone into the center. Layer your wrapped food covered skillets on top of the stones and coals and put more on top. After a couple of hours, you’ll have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to chettinad masala recipe. You can cook chettinad masala using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Chettinad Masala:
- You need 1/2 tspn Jeera
- Use 1/2 tspn fennel seeds
- Prepare 1/4 tspn Carom seeds
- You need 1/2 tspn poppy seeds
- Get 1/4 tspn Fenugreek seeds
- Prepare 1 tblspn coriander seeds
- Prepare 6-7 black pepper
- Provide 5-6 Bedgi dry chilles
- You need 2 small cinnamon sticks
- Use 4-5 cloves
- Get 2 green cardamom
- Prepare 1/2 tspn Turmeric powder
- You need 1 star anise
Instructions to make Chettinad Masala:
- Collect all ingredients together and except turmeric powder, roast it on low flame.
- Grind it in the mixie jar.
- Tip - Don't grind it in large batch to maintain the freshness of the masala. I grind it so I can use it maximum two times. - - Add a few drops of coconut oil to get the nice aroma. - - Don't make a fine powder
The famous Chettinad Masala from Tamil Nadu is famous for its use of spices is considered as the spiciest and most flavorful spice mix which is actually the cuisine of the community called Chettiyars or Nattukotai Chettiars or Nagarathars. Store it in a container and use this masala in various chettinad curries both vegetarian and non-vegetarian. Chettinad Muttai Masala is a rich and flavourful egg curry made with freshly dry roasted and ground chettinad masalas. You can make this curry for your everyday meals or house parties. Grind the chettinad chicken masala ingredients with half a cup of water to a very smooth paste.
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