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In case you have only a few campers and are searching for some easy camp cooking, try the simple and speedy technique of tin may cooking. All you’ll need is a fresh tin can – a one gallon size may works well. Your source of warmth can be a small campfire, or when wood burning is prohibited, a little buddy burner may work nicely, which can be located at sporting good stores or online. Put your meal from the tin could and simply heat the contents of your can over a fire. You will 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 meals is pit cooking. It’s also a excellent 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 stones cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that is about three times larger than your cookware. Line the pit with rocks and build a fire in the center. Once the flame has burnt rapidly for approximately one hour, push the hot coals and rocks into the middle. Layer your wrapped meals or covered skillets in addition to the stones and coals and place more on top. Following a couple of hours, you will have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to koottu erissery recipe. To cook koottu erissery you need 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Koottu Erissery:
- Prepare 1 cup boiled & chopped raw banana
- You need 1 cup boiled & chopped elephant yam (suran)
- Get 1 cup boiled & chopped red pumpkin
- Take 1 cup soaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas
- Take 4-5 tbsp freshly grated coconut
- You need 10-12 shallots (small onions)
- Prepare 15-20 curry leaves
- Provide 2-3 chopped green chilies
- Provide 1/2 tbsp cumin seeds
- Get 1/2 tsp turmeric powder
- Take 4-5 tbsp coconut oil
- You need 1 tsp tamarind pulp
- Use 1 tsp mustard seeds
- Use 2 chopped dry red chilies
- You need 1 tbsp skinned black gram (urad daal)
- Use As needed Salt
Steps to make Koottu Erissery:
- Add 1 cup each of boiled & chopped raw bananas, elephant yam & red pumpkin into a bowl. Before using, these veggies are cleaned, peeled & pressure cooked for 2 whistles using very little water & no salt. They are then chopped into cubes. Using a masher, mash the veggies nicely into a fine paste. Once mashed keep it aside.
- Add 2-3 tbsp freshly grated coconut, 5-6 shallots, 8-10 curry leaves, 2-3 chopped green chilies, 1/2 tbsp cumin seeds & 1/2 tsp turmeric powder to a mixer & blend well into a fine paste.
- Heat 2 tbsp coconut oil in a pan. Add 2-3 curry leaves & let them splutter.
- Add the mashed veggie mixture, red cow peas & blended coconut mixture mix well.
- Add 1 tsp tamarind pulp, salt as per taste, cover & let it steam on low flame for about 5-6 minutes. Remove from flame & keep aside.
- For tempering, heat 1 tbsp coconut oil into a pan. add 1 tsp mustard seeds & let them splutter. Add 5-6 curry leaves & saute.
- Add 2 dry red chilies, 1 tbsp skinned black gram, 4-5 shallots & mix well.
- Then add 2 tbsp freshly grated coconut, salt as per taste & let it roast dry. Remove from flame.
- Transfer Erissery to a serving plate and garnish with the tempering.
This is prepared in different styles in different parts of Kerala and it's semi dry preparation. Erissery is one of the traditional recipes of Kerala. The balanced blend of pumpkin and coconut titillates the taste buds. Kaalan- Ripe plantain & ash-gourd at its best rela. Olan - Stewed ash-gourd and red cowpeas in coconut.
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