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When you have only a couple of campers and are looking for some simple camp cooking, try out the easy and fast technique of tin may cooking. All you will need is a fresh tin can – a one gallon size may works nicely. Your source of heat can be a little campfire, or when wood burning is prohibited, a little buddy burner will work nicely, which may be seen at sporting good stores or online. Put your meal from the tin could and easily warm the contents of your can over a flame. You’ll have a hot meal ready in seconds. This technique works great for soups, beans and poultry.
A more time-consuming pub cooking technique which also produces delectable food is pit cooking. Pit cooking is excellent for items which can be wrapped in aluminum foil to be cooked. It’s also a wonderful camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals which are buried in the floor. As the stones cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s roughly three times bigger than your cookware. Line the pit with rocks and construct a fire in the middle. When the flame has burned rapidly for about one hour, push the warm coals and rocks into the middle. Twist your wrapped meals or covered skillets in addition to the rocks and coals and put more on top. Following a few hours, you’ll have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to sooji idli recipe. To cook sooji idli you only need 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sooji Idli:
- Get semolina rava / sooji
- Provide curd dahi
- Take finely chopped coriander dhania
- Take salt
- You need oil 1 tsp mustard seeds rai sarson
- Prepare cumin seeds jeera
- Take urad dal split black lentils 6,7 cashew nuts kaju
- Get curry leaves kadi patta
Instructions to make Sooji Idli:
- To make the sooji idli, combine all ingredients together, except salt, with 1 cup of water in a deep bowl, mix well and cover and keep aside for 10 minutes.
- Heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, urad dal, cashewnuts, curry leaves, and and sauté on a medium flame for 1 minute.
- Add this tempering to the prepared semolina batter and mix well.salt &mix well
- Pour 2 tbsp of the sooji idli batter into each greased idli mould and steam in a steamer for 8 to 10 minutes.
- Cool slightly, demould sooji idlis and serve immediately with and coconut chutney…
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