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Most of all you need to remember when cooking for audiences is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and needs to be approached when well-intentioned (if that is even possible) for best results. There is something that is actually very satisfying about knowing you have fed a bunch and fed them well.
If you have only a couple campers and are searching for some simple camp cooking, try out the easy and fast technique of tin may cooking. All you will need is a clean tin can – a 1 gallon size can works well. Your source of heat may be little campfire, or if wood burning is prohibited, a little buddy burner will work well, which can be found at sporting good stores or online. Put your meal in the tin could and just warm the contents of your can over a fire. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique that also produces yummy food is pit cooking. Pit cooking is wonderful for items which can be wrapped in aluminum foil to be cooked. It is also a excellent camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating stones and coals which are buried in the floor. As the rocks cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s roughly three times bigger than your own cookware. Line the pit with rocks and create a fire in the middle. When the flame has burnt rapidly for about an hour, push the warm coals and stone into the center. Twist your wrapped meals covered skillets on top of the stones and coals and place more on top. After a few hours, you will have some tasty camp food to enjoy.
We hope you got insight from reading it, now let’s go back to brinjal tomato chutney recipe. You can cook brinjal tomato chutney using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Brinjal Tomato Chutney:
- Prepare 1 large Brinjal
- Use 1 tbsp Oil
- Get 1/2 tsp Cumin seeds
- You need 1 medium Onion chopped
- Take to taste Salt
- You need 1/2 tsp Red chilli powder
- Get 2-3 Green chillies finely chopped
- Get 8-10 Fresh mint leaves
- Prepare 1 tbsp Dried pomegranate seeds (anardana),roasted
- You need 1/2 Lemon Juice
- Take 4-5 medium Tomato
Steps to make Brinjal Tomato Chutney:
- Prick the brinjal all over and tomato roast over open gas flame or oven or in a tandoor till it gets cooked from inside and the skin gets charred.
- Heat oil in a non stick pan, add cumin seeds and when they change colour add onion and saute till soft. Peel the skin of the brinjal & tomato, chop it roughly and put into a hand blender jar. If there are too many seeds, discard some of them.
- Add sautéed onion and cumin seeds to the jar. Add salt, red chilli powder, green chillies, 10 mint leaves. Crush the pomegranate seeds and add 1 tsp of it to the blender jar. Add lemon juice and blend everything together till almost smooth.
- Transfer into a serving bowl, garnish with a fresh mint leaf and serve.
Pieces of brinjal and tomatoes cooked with mild spices and ground with roasted scraped coconut and tamarind paste. Brinjal chutney or eggplant chutney with sauteed eggplants, lentils and tamarind. This is a spicy, flavorful and delicious chutney with brinjal that you can serve with rice. This is one yummy chutney that even non eggplant fans will come back for more. Here is how to make tasty brinjal chutney with step by step photos.
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