Skip to main content

Bamboo shoot



Bamboo is an evergreen plant found widely in the entire northeast India. Its edible root part is called bamboo shoot. It is light yellow in colour.  I heard about canned bamboo shoot.  But in this part of India we don't require canned bamboo shoot as fresh bamboo shoots are widely available. We preserve it in airtight container for later use.

# How to cut, store and preserve bamboo shoot?

After buying from the market it's hard outer skin should be peeled off.  Now make two parts of the light yellow soft part.


Take the upper thin and soft part and make thin and long slices. Its taste is slightly bitter. But it's taste turns good once boiling.  After boiling we can consume it by making salad or we can make stir fry bamboo shoot after boiling.

 After making thin and long slices,  store it in a airtight container. Add water in it as much required.  Preserve for 3-7 days. It's taste will become sour.  Now make fish curry, pork or other recipes with this sour bamboo shoot. It can be preserved for a longer period also.  Longer the preservation time sourer the taste will be. It's got a sharp smell after preservation that can be distinguished from a distance.

Now the lower part of the bamboo shoot is little harder than the upper part. Grate with a salad cutter or use the grinder if required.  Preserve this part as the similar way as the upper part. You can make pickle with ghoost chilli with this part or make dry bamboo shoot also.

One can store bamboo shoot for a longer time by just adding water only. But prolonged preservation and its consumption is not good for health.

Bamboo shoots stir fry recipe :


Ingredients:

2 cup chopped raw bamboo shoot

1 potato

1 onion chopped

1/2 tbsp turmeric

1/2 tbsp red chilli powder

2 tbsp mustard oil
&
Salt to taste

Method:

Boil chopped bamboo shoot together with a big potato. Drain and keep the bamboo shoot aside. Peel the potato and cut in cube sized pieces. In a pan heat mustard oil. Add chopped onion. When onion turns slight golden brown,  add turmeric and red chilli powder.  Add potato cubes. Stir and add boiled chopped bamboo shoot. Stir and fry. Add salt. Simmer till water in the shoot absorbed.  Remove from heat. Serve hot as side dish with rice.

Bamboo shoots and ghost chilli or bhut jolokia pickle :


Ingredients:

• 1 cup grated bamboo shoot

• 2-3 bhut jolokia chopped

• mustard oil

• salt
&
• spices if required

Method:

I am not using any spices in this pickle.  I am making it as plain and simple. In a bowl mix grated bamboo shoot, chopped bhut jolikia and  mustard oil as required. Add salt as required.  Mix well and store in a airtight container. For 2/3 days dry in sun. Now the pickle is ready to consume.


Comments

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Chef's Knife : The Most Essential Kitchen Tool

Every cook has their favorite pieces of kitchen tools. Knife is the most important tool of every cook's life. A cook can use his favorite knife in his desired way. Choosing a good knife may be sometimes very difficult.  Sometimes a knife may look good but it may be not good in use. The most important thing while choosing a good knife is that you must feel comfortable while using it. It needs to be sharp and easy to be sharpen. 
Chef's Knife is a kitchen tool used to prepare food. A chef's knife is a large knife, usually about 8-10 inches long mostly made of good quality stainless steel. Chef's knife is considered to be the most important kitchen tool. Chef's knife is a western cooking tool.  We Indian generally use locally made iron knives at home. Indians don't even use cutting board. But once if you have tasted a chef's knife, you will know the importance of a chef's knife in the kitchen. I was also using locally made Indian knives in my kitchen fo…

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Easy Fish Curry Recipe

This recipe is for my those blog followers (specially from US)  who has a temptation for Indian fish curry. This recipe need not much afford and can easily prepare with simple ingredients. Indian recipes needs much afford as it requires different spices to prepare and US people hardly store so many Indian spices in their kitchen. This recipe may also useful for beginners and bachelors.  And off course this recipe is for busy and lazy people like me too.

In this recipe I'm using tomato based pizza or pasta sauce together with mustard seeds' paste.  You can use any ready made pizza sauce and mustard paste or if you like you can make it yourself. Here I'm using ready-made pizza sauce but I made mustard seeds' paste myself . For mustard seeds' paste I'm using yellow mustard seeds. Yellow mustard seeds are less bitter than black mustard seeds. Soak yellow mustard seeds in warm water for few minutes and then make a fine paste. Here you can use any ready-made mustard…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…