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If you have just a couple of campers and are searching for some simple camp cooking, try out the easy and fast technique of tin could cooking. All you will need is a clean tin can – a 1 gallon size may works nicely. Your source of heat may be little campfire, or when wood burning is prohibited, a small buddy burner may work well, which can be found at sporting good stores or online. Place your meal in the tin can and simply heat the contents of your own can over a flame. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique which also produces tasty food is pit cooking. Pit cooking is good for items which could be wrapped in aluminum foil to be cooked. It is 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 that are buried in the floor. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that is about three times larger than your own cookware. Line the pit with stones and create a fire in the center. Once the flame has burned rapidly for approximately one hourpush the hot coals and stones into the center. Twist your wrapped food covered skillets in addition to the stones and coals and put more on top. After a number of hours, you will have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to vegetable ponganalu with left over idli/dosa batter recipe. To cook vegetable ponganalu with left over idli/dosa batter you need 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Vegetable ponganalu with left over idli/dosa batter:
- Provide 1 1/2 cup idli batter
- Use 1 onion medium finely chopped
- Use 1 tbspoon carrot
- Use 2 green chillies chopped
- You need 6 curry leaves
- Get 2 tbspoon coriander leaves
- Get 1/2 tbspoon mustard
- Get Oil for seasoning
Instructions to make Vegetable ponganalu with left over idli/dosa batter:
- Heat a pan of oil and add mustard.
- When they crackle add curry leaves. Salute for a min
- Add onions carrots and chillies. Salute untill all the onions turn pink
- Add coriander leaves and hing. Cool this and then add to the batter
- Paniyaram pan is required to cook this.grease the holes with oil.
- Add the batter into the holes and let it cook for 10 min. Once completely cooked the ponganalu comes out of the holes.
- Now turn the punugu upside down using a fork or toothpick you are ready to serve
Temper mustard, urad dal, chana dal and hing. After dals turn golden, saute the finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and little salt. Here is a simple recipe prepared with left over idli batter. I have already posted idli batter pakoras. So today I am posting yet another idli recipe but with a small twist - Kanchipuram Style Idli.
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