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Bamboo Shoot Recipe
|
Bamboo Shoot Pickle
|
 |
| Ingredients | |
| Bamboo Shoot | 1 kilo |
| Mustard Oil | 300ml |
| Kala Jira | 10 gram |
| Jira Powder | 20gram |
| Methi | 20 gram |
| Garam Masala | 10 gram |
| Powdered Mustered Seed | 30 grams |
| Vinegar | 100 ml |
| Red Chilli Powder | 50 gram |
| Salt | 100gram |
| Haldi Powder | 20gram |
| Sauf | 20gram |
| Sugar | 1 teaspoon full |
| Preservatives | 1
gram KMS (Potassium Meta Sulphate) 1gram BS (Sodium Benzoate) |
i
| Method |
|
First heat the oil then turn off the gas. Now, while stirring put all the spices, salt and sugar followed by the bamboo shoots. Keep stirring continuously so that all the spices and bamboo shoots are mixed and blended together. Put vinegar and stir all the content thoroughly again. Bring to cooling after which the preservatives are added and mix thoroughly again. Now the pickle is ready, stuff the pickle in dry airtight container and seal properly. Notes
- Any pickle should be covered with oil. If required, heat the mustered
oil and pour and on top of the pickle before sealing. Packaging
should always be free of moisture, best consumed after 15 days. |
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| Fresh Bamboo Shoot Curry |
 |
| Ingredients | |
| Fresh Bamboo Shoot | ½ kilo chopped in uniform sizes |
| Mustered Oil | 300 ml |
| Garlic | 2 pulps |
| Green Chilly | To your taste |
| Haldi Powder | 5 gram |
| Soda | 1 teaspoon |
| Ginger Coriander Leaf and Sugar | To your taste |
| Method |
| Heat the
oil; add garlic, green chilies with the freshly chopped bamboo shoot,
salt to taste, haldi powder, soda and chilly powder (optional for
coloring), grated ginger stirring continuously. Pour hot water over
the dish with a pinch of sugar and bring it to cooking for about 30
minutes. Now put the coriander leaf for seasoning.
Notes- Can be used with non-veg items also. |
