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When you have just a few campers and are looking for some simple camp cooking, try out the easy and speedy technique of tin can cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of heat can be a little campfire, or if wood burning is illegal, a small buddy burner may work well, which can be seen at sporting good stores or online. Place your meal in the tin can and just heat the contents of your can over a flame. You will have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique which also produces yummy meals is pit cooking. Pit cooking is great for items which could be wrapped in aluminum foil to be cooked. It is also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals that are buried in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s roughly three times larger than your cookware. Line the pit with stones and build a fire in the middle. Once the flame has burned rapidly for about an hourpush the warm coals and rocks into the center. Layer your wrapped meals or covered skillets in addition to the rocks and coals and place more on top. After a couple of hours, you will have some delicious camp food to relish.
We hope you got insight from reading it, now let’s go back to curd sabudana recipe. You can cook curd sabudana using 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Curd sabudana:
- You need 1 cup sabudana
- Get 4 tsp peanut powder
- You need 3 green chillies
- Get 3/4 cup curd
- Take 2 tsp coriander leaves finely chopped
- You need 1 tsp jeera
- You need 2 tsp oil
- Take to taste Salt
- Take 1 tsp sugar
Steps to make Curd sabudana:
- Roast sabudana for few minutes and let it cool down.
- And soak it for an hour.
- Add curd and keep it covered for some time.
- Now add salt,sugar green chillies, coriander leaves, coconut grated.
- Heat oil in pan add jeera green chillies coriander leaves and add this to sabudana.
- Mix altogether and serve.
Add groundnut powder, sugar, salt and mix. Soak sago in water and drain the water and keep aside. In a bowl combine the yogurt (see that yogurt is little sour in taste) salt, soda, maida, cumin seeds, curry leaves, green chili pieces, and sago. Mix all the ingredients thoroughly into a thick batter. Now heat oil for deep frying.
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