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Camp cooking can be as elaborate or simple as you would like it to be. If you would like to prepare quick and easy but healthy meals when you’re swimming, camp cooking doesn’t even have to require a fire. However, if you are considering ridding your camping trip using a feast, then camp cooking can allow you to make warm, healthy foods which are as great as you can make them at home in your kitchen.

Camp cooking doesn’t have to be limited to sandwiches and baked potatoes wrapped in aluminum foil. Almost any cooking process you use from the kitchen can be duplicated around the home. For example, use a dutch oven or pit cooking to bake your meals. You could also easily bake foods in a pan over a grill, or boil, braise and beverage. Which type of camping cookware is ideal for you? Camp cooking and cleanup can be easy or a hassle, it all starts with great camping equipment.

Some pots/pans arrive in sets that mate jointly or"nest" for storage and even let you tuck a canister of gas within them. This comes in handy when you’re trying to save space while camping.

Listed below are some camping things to take with you if you are planning on preparing some meals around the campfire. These frequent kitchen items will allow you to duplicate tasty meals while you are out of doorways.

• Salt and pepper • Other your favorite herbs and spices • Cooking oil • Pot holder

• Aluminum foil • Tongs and spatula • Cutting knives • Cutting board • Mixing bowl • Paper or plastic silverware, plates and cups

If you have only a couple campers and are looking for some very simple camp cooking, try out the simple and quick technique of tin can cooking. All you’ll need is a fresh tin can – a one gallon size may works well. Your source of warmth may be little campfire, or if wood burning is prohibited, a small buddy burner may work well, which may be found at sporting good stores or online. Place your meal in the tin could and simply warm the contents of your own can over a flame. This technique works great for soups, beans and poultry.

A more time-consuming camp cooking technique which also produces delectable food is pit cooking. Pit cooking is excellent for items that may be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals that are concealed in the floor. As the stones cool away, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s approximately three times larger than your cookware. Line the pit with rocks and create a fire in the center. When the flame has burned rapidly for approximately one hourpush the hot coals and rocks into the middle. Twist your wrapped meals covered skillets on top of the stones and coals and place 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 erachi puttu / steamed chicken rice cake recipe. You can cook erachi puttu / steamed chicken rice cake using 17 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Erachi puttu / Steamed Chicken Rice Cake:

1. Provide 1 1/2 Cups Chicken
2. Prepare 1 Tablespoon ginger
3. Get 1 Tablespoon garlic
4. Take 3 greenchillies
5. You need 3 onion
6. You need curryleaves
7. Use 1 Teaspoon chilli (1) powder
8. Provide 1/4 Teaspoon turmeric (2) powder
9. You need 1 Teaspoon pepper (3) powder
10. You need 2 Teaspoons coriander (4) powder
11. Prepare 1/2 Teaspoon garam masala (5)
12. Provide 1/2 tomato
13. Prepare 2 Cups rice flour
14. You need 1 Cup Coconutgrated
15. Provide To Taste salt
16. Prepare oil
17. Take Water

Instructions to make Erachi puttu / Steamed Chicken Rice Cake:

1. Chicken Masala:Heat oil and saute chopped onions till it become golden brown. Add in ginger garlic.Later add tomatoes and saute well.Finally add the masala (1-5) and cook till the raw smell disappears.Add chicken and curry leaves to it and cook with the lid closed.
2. Puttu/Steamed Rice Cake Mixture: Mix salt in water and add the water little by little to the rice flour and mix it. It should be in a powdered form wet enough for steaming now add some coconut grated and mix.if u find too much lumps just run it in your blender for a few seconds.
3. Assembling:In a puttu mould add a fistful full of grated coconut and then add the rice flour, then add the chicken masala and as the 4th layer again the rice flour and top with another handful of coconut.Cook it on medium flame for around 5-7 minutes. Serve hot with papad.

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