Food on road trips, especially if car-camping has always been a challenge. I like to avoid eating out or atleast restrict it to a minimum.
When I first started out, i used to carry MTR ready to eat meals and heat them up using my electric kettle. Still keep some as a backup option. But over the years, have adopted new homemade meal options that will last the trip. Will keep adding to this list.
Do suggest your own Recipes. Criteria - should store well for atleast 10 days and be ready to eat with basic cooking/warming.
1. Poha/Upma.
Ingredients:
Poha/Rava - 750g
Cooking oil - 4 tbsp
Mustard seeds - 1 sp
Urad dal - 1 sp
Chana dal - 2 sp
Jeera – 1 sp
Roasted Peanuts - fistful
Curry leaves - 2 sprigs
Hing – 1 pinch
Dry Red chilly - 4-5 (broken)
Haldi – 1 sp
Pepper - 1 sp
Salt - as needed
Sugar – 1 sp
Dessicated Coconut - Optional
Method:
Heat oil in a deep pan, put in mustard seeds & curry leaves and wait for them to splutter. Put in chillies, reduce flame and add rest of dry spices - Coconut(optional), Urad, Chana Dal, Jeera, Hing, Haldi, salt & sugar. Roast peanuts separately and add to mix.
Put in the Poha flakes and mix well and set aside to cool (very important). Once cooled down, pack into an airtight container.
For use, just take a cup of this mixture and pour in around 1/2 cup of boiling water from our friend the electric kettle. Mix well, cover and set aside for a minute. Voila! You have excellent poha. I like to garnish with some nylon sev i carry separately.
Note: The dry mixture can last for a month easily if stored in an airtight container. But if you are making a larger quantity and are not going to finish it within 10 days, then avoid desicated coconut. Have learnt from experience that while coconut/onion adds incredible taste & flavor, it also hastens the "spoiling process". Avoid if planning on storing for longer.
For UPMA - make the same recipe (minus coconut) by substituting Rava with Poha. Dry Roast the Rava separately before adding to the spice mix.
When I first started out, i used to carry MTR ready to eat meals and heat them up using my electric kettle. Still keep some as a backup option. But over the years, have adopted new homemade meal options that will last the trip. Will keep adding to this list.
Do suggest your own Recipes. Criteria - should store well for atleast 10 days and be ready to eat with basic cooking/warming.
1. Poha/Upma.
Ingredients:
Poha/Rava - 750g
Cooking oil - 4 tbsp
Mustard seeds - 1 sp
Urad dal - 1 sp
Chana dal - 2 sp
Jeera – 1 sp
Roasted Peanuts - fistful
Curry leaves - 2 sprigs
Hing – 1 pinch
Dry Red chilly - 4-5 (broken)
Haldi – 1 sp
Pepper - 1 sp
Salt - as needed
Sugar – 1 sp
Dessicated Coconut - Optional
Method:
Heat oil in a deep pan, put in mustard seeds & curry leaves and wait for them to splutter. Put in chillies, reduce flame and add rest of dry spices - Coconut(optional), Urad, Chana Dal, Jeera, Hing, Haldi, salt & sugar. Roast peanuts separately and add to mix.
Put in the Poha flakes and mix well and set aside to cool (very important). Once cooled down, pack into an airtight container.
For use, just take a cup of this mixture and pour in around 1/2 cup of boiling water from our friend the electric kettle. Mix well, cover and set aside for a minute. Voila! You have excellent poha. I like to garnish with some nylon sev i carry separately.
Note: The dry mixture can last for a month easily if stored in an airtight container. But if you are making a larger quantity and are not going to finish it within 10 days, then avoid desicated coconut. Have learnt from experience that while coconut/onion adds incredible taste & flavor, it also hastens the "spoiling process". Avoid if planning on storing for longer.
For UPMA - make the same recipe (minus coconut) by substituting Rava with Poha. Dry Roast the Rava separately before adding to the spice mix.
No comments:
Post a Comment