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When it comes to cooking for a large audience, the preparation phase is the most crucial. You absolutely need to plan your meals when ingesting a large group of people. This goes far beyond the idea of spaghetti or fried chicken since the foods you are planning. You want to learn how many servings you’ll need. While clearly you don’t know how hungry people will likely be or who’ll eat just how much in regards to cooking for a big crowd it’s a fantastic idea to always plan for a couple of additional mouths in case some want a little more than you can believe (you may want to double servings for adolescent and college aged men which are going to be dining).
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This would indicate that rather than cooking a really big pan of lasagna for a double sized sized crowd, they would rather cook three normal sized pans of lasagna. This accomplishes two things indeed and can be something that you might want to keep in mind despite the additional time spent at the kitchen.
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In case you have just a couple campers and are searching for some simple camp cooking, try out the easy and fast technique of tin can cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat can be a little campfire, or if wood burning is prohibited, a little buddy burner will work nicely, which can be found at sporting good stores or online. Place your meal in the tin can and just warm the contents of your own can over a flame. You will have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces yummy food is pit cooking. It’s also a great camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals that are concealed in the floor. As the rocks cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times larger than your own cookware. Line the pit with rocks and create a fire in the middle. Once the fire has burned rapidly for approximately one hourpush the hot coals and stones into the center. Twist your wrapped meals or covered skillets in addition to the rocks and coals and put more on top. After a few hours, you’ll have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to crispy chicken kabab recipe. You can have crispy chicken kabab using 14 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Crispy Chicken Kabab:
- You need 4 teaspoons Maida All purpose flour /
- Prepare 2 teaspoons Cornflour
- Take 2 teaspoons Red chilli powder
- Take 2 teaspoons Ginger garlic paste
- Use 2 Eggs
- Get 1 teaspoon Cumin powder
- Use 2 teaspoons Garam masala
- You need 1 teaspoon Coriander powder
- Get 2 2 lime Juice of
- Provide 2 Green chili
- Provide 1/4 teaspoon Red food colouring
- Use Salt
- Provide 1 kilogram Chicken with bones
- You need Oil for deep frying
Instructions to make Crispy Chicken Kabab:
- 4 tbsp maida/ all purpose flour
- 2 tbsp cornstarch/cornflour
- 2 tbsp red chili powder
- 2 tbsp ginger garlic paste
- 2 eggs
- 1 tbsp cumin powder
- 2 tsp garam masala
- 1 tsp coriander powder
- Juice of 2 limes (or to taste)
- 3 green chilies, finely chopped
- 1/4 tsp red food colour,optional (I used it)
- Salt to taste
- 1 kg chicken, with bones
- Oil for deep frying
- ✔In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
- ✔ Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
- ✔ Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
- ✔ Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour.
- ✔Drain on paper towels and serve hot with a few lime wedges & onions rings
- Add a tsp of rice flour if desired for extra crispiness, and garnish it with whatever texture of your choice.
- When frying do not reduce the heat to very low because the chicken coating will get soggy at the same time frying in very high heat will give you partially uncooked chicken which you wouldn’t want.
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