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You will need to understand at least a general number of portions to prepare and adjust your recipe in order to accommodate those needs. Some people find it a lot simpler if they can double or triple snacks instead of scaling them to particular serving sizes. If this works great for you then by all means include this practice when cooking for audiences. 1 thing you must be aware of is that you will need to include to be able to produce the meal you’re planning.
Possessing the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than it’s frequently necessary in more compact recipes as there is not as much leeway when it comes to producing the proper consistency. You should bear this in mind when making purchases for the own cooking for a large crowd occasion.
This might mean that instead of cooking a really huge bowl of lasagna for a double sized sized audience, they would rather cook three ordinary sized pans of lasagna. This accomplishes two things actually and can be something you might wish to keep in mind regardless of the excess time spent in the kitchen.
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Most importantly you should remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached if well rested (if that’s even possible) for best outcomes. There is something which is really very satisfying about knowing that you have fed a crowd and fed up well.
When you have only a couple campers and are looking for some very easy camp cooking, try out the easy and speedy technique of tin can cooking. All you will need is a clean tin can – a 1 gallon size may works nicely. Your source of heat can be a little campfire, or when wood burning is prohibited, a small buddy burner will work well, which may be found at sporting good stores or online. Put your meal from the tin could and easily heat the contents of your can over a fire. This technique works great for soups, beans and poultry.
A more time-consuming camp cooking technique that also produces yummy meals is pit cooking. It is also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating stones and coals that are concealed in the ground. As the stones cool off, their emitted heat cooks the food. To pit cookfirst dig a hole that is roughly three times larger than your own cookware. Line the pit with stones and build a fire in the center. When the fire has burnt rapidly for about one hourpush the hot coals and rocks into the center. Twist your wrapped food or covered skillets on top of the stones and coals and put more on top. After a couple of hours, you will have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to tamarind chicken curry with potatoes recipe. To make tamarind chicken curry with potatoes you need 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Tamarind chicken curry with potatoes:
- Get 400 gms chicken
- Get 1/2 tsp turmeric powder
- Provide 1 tsp Red chilli powder
- Prepare 4 tsp Tamarind paste
- Provide 1 tsp sugar
- Get 1 tsp salt
- Use 5 tsp soybean oil
- Prepare 1 " knob Ginger
- Provide 4 cloves garlic
- Prepare 2 springs curry leaves
- Take 2 whole dry red chillies
- You need 3 tsp curd
- Take 4 piece potatoes
- Get 100 ml warm water
Instructions to make Tamarind chicken curry with potatoes:
- Marinate the chicken pieces with 3 tsp of tamarind paste turmeric powder, red chilli powder, 1 tsp of oil half tsp of salt. set aside in the refrigerator for 30 minutes. Fry potatoes with a pinch of salt and turmeric powder and set aside.
- Heat oil in a large pan add curry leaves and dry red chilli and sugar.Then add ginger and garlic paste. Saute till onions start turn golden in colour.
- Now add the marinated chicken pieces and fried potatoes. Add half tsp of chilli powder and 2tsp tamarind paste. And stir around 8 to 10 minutes. once the chicken pieces and potatoes are coated with the mashala add curd.give it stir and cover with a lid.Then cook the chicken on low flame in it's own juices.
- Then add half cup of warm water and give it a gentle stir and continue cooking with 5 minutes or till chicken is very tender and curry is reduced to you liking.
- Serve it with streamed rice.
Stir in the tamarind pulp, coconut milk and half the coconut cream. This curry gets its lively pucker from tamarind paste. Meeru Dhalwala, co-owner of Shanik restaurant in If you want another layer of complexity in your meal, consider topping the curries with Greek yogurt Variations: Instead of chickpeas, switch in an equal amount of eggplant, chicken, or tofu. South Indian Coconut and tamarind Curry with whole spices. South Indian Coconut and tamarind curry with veggies.
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