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The assignment, if you decide to take it, will be to make cooking for one a challenge instead of a trial. Use this opportunity to try out new and exciting cuisines. Maybe one of the greatest things about cooking for one is the simple fact it isn’t quite as pricey as cooking for 2. This means you have a little more cash in the grocery budget with which to organize and prepare your own food.
One thing you might choose to remember however is that if cooking for one, if you prepare foods which are freezable. It can save additional time (and in the end money) should you cook the entire 2-4 portions that many recipes call for and freeze the leftovers in single serving pieces for a subsequent point in time. This leaves you with a freezer full of foods for all those nights when the idea of cooking only seems beyond your abilities. This also leaves one with doing the work once and appreciating the fruits of your efforts many times over. This is a fantastic position to be in if you want my opinion.
No matter what situation placed you in the position of cooking for one, there is no reason that you shouldn’t enjoy great food that is exciting and agreeable since you’re dining alone.
Remember you are what you consume and if you devoting yourself to dull meals that lack enthusiasm and spice up that is what you will end up. But in the event that you decide to reach out and try out new and exciting dishes with every meal you prepare if cooking for you, it is going to show in how you embrace life in different regions also. While we should not live to consume, we should also not restrict ourselves into eating to live. Enjoy the foods you prepare if the parts are large or small in proportion.
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When you have just a few campers and are searching for some very easy camp cooking, try the simple and fast technique of tin can cooking. All you’ll need is a fresh tin can – a 1 gallon size can works nicely. Your source of heat may be small campfire, or when wood burning is prohibited, a small buddy burner will work nicely, which may be located at sporting good stores or online. Place your meal from the tin can and easily warm the contents of your own can over a fire. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique which also produces yummy meals is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals which are concealed in the ground. As the stones cool off, their emitted heat cooks the food. To pit cookfirst dig a hole that’s roughly three times larger than your own cookware. Line the pit with rocks and construct a fire in the center. When the fire has burned rapidly for about an hour, push the hot coals and stones into the middle. Twist your wrapped meals or covered skillets in addition to the stones and coals and put on top. After a couple of hours, you’ll have some delicious camp food to enjoy.
We hope you got insight from reading it, now let’s go back to shalgam saag recipe. You can have shalgam saag using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shalgam Saag:
- Get 8-10 shalgam
- Prepare 2 onion
- Get 3 tomato
- Provide 4-5 garlic cloves
- Take 1 inch ginger
- You need 1 spoon gur
- Get 1 spoon lal mirch powder
- Get 1 tsp garam masala
- You need 1/2 tsp haldi
- Use Pinch hing
- Get 1/2 tsp cumin
- Use to taste Salt
- You need 2-3 tsp oil
- Take 1 green chilli
- You need 2 spoon green coriander
Instructions to make Shalgam Saag:
- Peel and cut the shalgam,add in cooker and boiled it.
- After boil mashed the shalgam
- Heat oil in a wok,add cumin when crackle add onion and saute it.
- Now add chopped tomato,ginger garlic paste and spices and saute till leave the oil.
- Add mashed shalgam and cook on low flame add gur mix well
- Garnish with green coriander.
I am not much of Shalgam lover but their freshness beckoned me to try something different with them. High fibre content helps in improving digestion and good health of blood vessels. Saag is a very popular dish of Northern India (especially Punjab) and is made of mustard leaves. It tastes great when served hot with butter and Makki ki roti. But here, we will tell you how to prepare saag of turnip.
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