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1 thing you may want to remember however is that when cooking for one, if you prepare foods that are freezable. It may save more time (and ultimately money) should you cook the whole 2-4 parts that many recipes call for and freeze the leftovers in single serving pieces for a subsequent stage in time. This leaves one with a freezer filled with foods for many nights once the notion of cooking just seems beyond your capacities. This also leaves one with doing the work and appreciating the fruits of your efforts many times over. This is a good position to maintain if you want my opinion.
We are discovering more and more recipes and cookbooks that were designed around the concept of cooking for one. No matter what situation placed you at the position of cooking for one, there’s absolutely no reason you need ton’t enjoy great food that is exciting and agreeable since you’re dining alone.
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When you have only a couple of campers and are looking for some easy camp cooking, try out the easy and speedy technique of tin could cooking. All you’ll need is a clean tin can – a one gallon size may works nicely. Your source of warmth may be little campfire, or if wood burning is prohibited, a small buddy burner may work well, which may be seen at sporting good stores or online. Place your meal in the tin can and simply heat the contents of your can over a fire. You will have a hot meal ready in seconds. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique which also produces tasty food is pit cooking. Pit cooking is excellent for items that can be wrapped in aluminum foil to be cooked. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals which are concealed in the floor. As the rocks cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times larger than your cookware. Line the pit with rocks and construct a fire in the center. Once the flame has burned rapidly for about one hourpush the warm coals and stones into the center. Layer your wrapped meals or covered skillets on top of the rocks and coals and place on top. After a few hours, you’ll have some tasty camp food to enjoy.
We hope you got insight from reading it, now let’s go back to sri lankan forest bittergourd curry recipe. You can have sri lankan forest bittergourd curry using 28 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Sri Lankan Forest Bittergourd Curry:
- Take For Srilankan Curry Powder-
- Use 1 tbsp Coriander Seeds
- Prepare 2 tsp Cumin Seeds
- Prepare 2 tsp Black Peppercorns
- Take 2 tsp Split Pigeon Peas/Toordal
- Prepare 1/2 tsp Mustard Seeds
- Take 1/2 tsp Aniseeds
- Use 10 Cloves
- Take 4 Green Cardamom Pods
- Use To Marinate-
- Use 200 g Forest Bittergourd/Spiky Gourd/Kantola/Thumbs Karavilla
- Get 2 tsp Red Chilli Powder
- Provide 1/2 tsp Turmeric Powder
- Prepare 1/4 tsp Asafoetida Powder/Hing
- You need 1 tbsp Sri Lankan Curry Powder
- Use 2 tsp Salt
- Prepare To Season
- Prepare 2 tbsp Coconut Oil
- Take 3/4 tsp Mustard
- Prepare 1 inch Cinnamon
- You need 1 Cardamom Pods
- Get 2 Cloves
- Take few Curry Leaves
- Use 1 Medium Sized Tomato(Finely Chopped)
- Prepare 1 tbsp Tamarind(Soak in 1/2 cup hot water & extract the pulp)
- Use 1/2 tsp Jaggery
- Get 1 cup Thick Coconut Milk
- Provide 1 tsp Kewra water/Pandan Leaves Water
Steps to make Sri Lankan Forest Bittergourd Curry:
- Dry roast all the ingredients mentioned under the head "Sri Lankan Curry Powder".
- Grind into a fine powder.
- Chop the Forest Bittergourds. No need to peel the skin or deseed.
- Add all the spice powders mentioned under the head "To marinate".
- Coat the bittergourds with the spices. Allow it to marinate for 30 mins.
- Heat oil. Add in mustard seeds. Once they crackle, add cinnamon, cardamom, cloves & curry leaves. Saute
- Put in chopped tomato & marinated Forest Bitter gourds.
- Saute on high flame to 3 mins.
- Add a few tsp water. Cover & cook for 5 mins on low flame.
- Pour in tamarind pulp & coconut milk. Add jaggery.
- Cook covered on medium flame for 10 mins.
- Uncover. Mix in the Kewra water.
- Offer Sri Lankan Thumba Karavilla Curry to Lord Sri Krishna along with Steamed Rice.
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