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With images of enormous stockpots boiling above and getting chained to a hot stove and oven for hundreds of hours on end, it’s no surprise that many people avoid the idea of cooking food for big audiences with more tenacity than they prevent being last in the dinner line.
The great thing is that it doesn’t have to be the terrifying proposition that so many make it out to be. When it comes to cooking for a big crowd, the planning phase is easily the most important. You definitely need to plan your meals when feeding a large group of people. This goes beyond the idea of spaghetti or grilled chicken as the meals you are planning. You need to know how many portions you’ll need. While clearly you don’t understand how hungry people would be or who will eat just how much in regards to cooking for a big audience it’s a good idea to always search for a few added mouths in case some want a bit more than you could think (you may want to double servings for adolescent and college aged guys that’ll be dining).
You need to know at least a general number of portions to prepare and fix your recipe in order to accommodate those needs. Some people find it a lot simpler if they can double or triple snacks instead of scaling them to specific serving sizes. If this works great for you then by all means integrate this clinic when cooking for crowds. One thing you have to be conscious of is you will have to include in order to produce the meal you’re planning.
Possessing the proper ingredients and the proper quantities of ingredients is far more important in majority recipes than is frequently necessary in smaller recipes because there is not as much leeway in regards to producing the proper consistency.
This would indicate that rather than cooking a really big bowl of lasagna for a double sized sized crowd, they’d instead cook three ordinary sized pans of lasagna. This achieves two things indeed and can be something you might want to remember regardless of the additional time spent in the kitchen.
First of all, if something goes, wrong only one third of the meal is in shambles as opposed to the whole dinner. Second, you have a better possibility of locating consistency problems before the baking starts if you are using dimensions and cooking containers which you are familiar with and comfortable using. It is always best to discover mistakes and omissions sooner rather than later when it comes to cooking as hardly any ingredients could be properly added after the truth.
While cooking for audiences may send some to dizzying spells together with heart disease it helps in case you take some deep breaths, then sit down, then plan your menu, then plan your meals, create a list of your ingredientsand cook in a way that’s comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do exactly that. If you’re more comfortable making multiple dishes of family favorites then that’s probably going to be the best plan of action so as to meet your big crowd cooking needs.
Most importantly you should remember when searching for crowds is that you may have just earned yourself a pleasant night away after. Cooking for crowds is time consuming and must be approached when well-intentioned (if that is even possible) for the best results. There is something that is truly very satisfying about knowing you have fed a crowd and fed them well.
If you have just a few campers and are searching for some simple camp cooking, try the simple and speedy technique of tin may cooking. All you will need is a clean tin can – a one gallon size may works nicely. Your source of warmth may be small campfire, or if wood burning is illegal, a little buddy burner will work well, which can be located at sporting good stores or online. Put your meal in the tin could and simply heat the contents of your own can over a fire. This technique works great for soups, 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 warms your meals by heating rocks and coals which are concealed in the ground. As the stones cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that is roughly three times larger than your own cookware. Line the pit with stones and build a fire in the middle. Once the fire has burnt rapidly for about one hourpush the hot coals and stones into the middle. Layer your wrapped meals or covered skillets on top of the stones and coals and place more on top. After a couple of hours, you’ll have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to vazhaithandu poriyal(banana stem) recipe. You can have vazhaithandu poriyal(banana stem) using 5 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Vazhaithandu poriyal(banana stem):
- Provide 1 piece banana stem
- Provide 1 table spoon moong dal (yellow)
- Get As needed onions, dry red chilli,mustard seeds,urad dal,
- Prepare As needed curry leaves
- You need 1/2 cup grated coconut
Instructions to make Vazhaithandu poriyal(banana stem):
- Cut the banana stem into cubs take away the excess fiber
- Cook it along with some moong dal and salt with 2 whistles
- Then place a pan and add some oil,red chilli, mustard seeds,urad dal,onions,curry leaves for seasoning
- Finally add some grated coconut and mix it well
Usually most household in Tamil Nadu add grated coconut in most of their dry dish in order. Vazhaithandu poriyal is one the easy and healthy poriyal recipes. The vazhaithandu poriyal recipe that I am going to post below uses chana dal as one of the main ingredients and is quite simple to make. Cleaning and cutting banana stem: For those of you finding it tough to clean and chop banana stem, follow the below steps: Banana stem has a lot of outer layers and one inner circle which is the edible portion. Vazhaithandu Poriyal Recipe - Banana Stem Curry.
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