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In case you have just a few campers and are searching for some simple camp cooking, try out the simple and fast technique of tin could cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of heat may be little campfire, or when wood burning is illegal, a little buddy burner will work nicely, which can be found at sporting good stores or online. Place your meal in the tin could and just warm the contents of your own can over a fire. You’ll have a hot meal ready in minutes. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique that also produces delectable 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 rocks and coals that are concealed in the ground. As the rocks cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s approximately three times bigger than your cookware. Line the pit with stones and construct a fire in the center. When the fire has burned rapidly for approximately an hour, push the hot coals and stone into the middle. Twist your wrapped meals or covered skillets in addition to the rocks and coals and place on top. After a couple of hours, you’ll have some delicious camp food to enjoy.
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The ingredients needed to make Darjeeling Momos Chutney (red):
- Prepare 4 Garlic cloves
- Take 2-4 Dried Red Chillies (Lal Mirch)
- Take 2-3 Tsp Oil
- Take 1/2 Tsp Sesame seeds (half spoon)
- You need 1 Tsp Salt/ Black Salt
- Prepare 1 Tsp Chilli powder
Instructions to make Darjeeling Momos Chutney (red):
- To make Chutney: Take Red chilli,4 Garlic Cloves, Salt, Sesame seed & Red chilli powder in a mixer and give it a smooth blend until smooth.
- Now heat small fry/tadka pan add 2-3 tablespoons oil add the left garlic cloves (chopped/minced) sauté for a while (do not sauté on high Flame in you are a beginner in kitchen low/medium flame would be perfect).
- Add the Blended mixture and give a smooth mix and you are done.
Momo is similar to Chinese baozi, jiaozi, and mantou. We first had momos on our honeymoon in Darjeeling. Those were the best momos to date. They were piping hot served alongside a spicy red chutney in a small shack overlooking the snow-clad mountains. They were perfect for the cold weather.
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