Delectable bamboos

DECCAN CHRONICLE. | RESHMI CHAKRAVORTY
Published Sep 27, 2021, 6:01 pm IST
Updated Sep 27, 2021, 10:50 pm IST
Filled with a variety of nutrients, bamboo shoots makes for an excellent comfort and healthy food choice
Thai bamboo shoot noodles
 Thai bamboo shoot noodles

Asian and South East Asian dishes often feature a rustic and earthy ingredient aka bamboo shoots which make them jam-packed with nutty earthy flavour. Bamboo shoots are often enjoyed boiled or canned and boasts a crisp texture. They are highly nutritious and contain a good amount of fiber, copper, and vitamins B6 and E in each portion. If you are up for an earthy and soothing tasty meal, make sure to rustle up the easy to make recipes shared by chefs.

THAI  BAMBOO SHOOT NOODLES

 

INGREDIENTS

·      Chopped onions 50 gms

·         Prawns  220 gms

·         Bamboo shoot 50 gms

·         Baby corn   50 gms

·         Black peppercorn 10 gms

·         Dry noodles  180 gms

·         Oyster sauce 30 ml

 

·         Soya sauce 20 ml

·         Sugar  10 gms

·         Salt as per taste

·         Moong sprouts  50 gms

·         Thai red chilli  5 gms

·         Aromat seasoning powder  5 gms

 

 

METHOD OF PREPARATION

Boil the dry noodles and keep it aside.

 

Wash bamboo shoots and blanch them and keep them aside.

Now take a wok and heat sunflower oil, add prawns and sauté for a minute. Now add juliennes of baby corn, bamboo shoot sauté it for a moment and add pepper powder.

Add boiled noodles, oyster sauce, salt and sprinkle sugar. Sauté them for a while and add sprouts and season with aromatic powder.

Garnish with spring onion and Thai red chilli and crushed peanuts.

 

THAI GREEN CURRY WITH BAMBOO SHOOT

 

INGREDIENTS

Dark green chillies            20 gms

 

Galangal                            15 gms

Lemon grass                      15 gms

Garlic peeled                     15 gms

Onion                                 30 gms

 

Coriander roots                  50 gms

Roasted cumin                   10 gms

Roasted coriander seeds     15 gms

Coconut milk                      100 ml

Basil leaves                       8 leaves

 

Kaffir lime                        5 gms

Bamboo shoot                   60 gms

Bell peppers                      60 gms

Zucchini                            60 gms

 

Mushrooms                       60 gms

French beans                     60 gms

Salt                                     to taste

Sugar                                  a pinch

 

White pepper powder         a pinch

Sunflower oil                    30 ml


METHOD OF PREPARATION

Take a mixer jar and combine all the ingredients (green chillies, galangal, lemon grass, garlic, onion, coriander roots, roast cumin, roasted coriander seeds) and make a fine paste.

Take a pan and heat oil in it. Once oil is hot add green paste and sauté on medium flame to remove the rawness from the paste.

 

Now add the vegetables and bamboo shoot in it and cook until vegetables become tender.

Add coconut milk and mix well to avoid lumps cooked for a minute. Season with salt, sugar and white pepper.

Serve hot along with steamed rice.

 

— Recipes by Chef Ganesh Gangoni, Sous chef and chef Incharge culinary, KCP Mercure, Hyderabad

 

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STIR FRIED BAMBOO SHOOT WITH BROCCOLI

INGREDIENTS

Garlic 1 tbsp

Ginger chopped  1 tbsp

 

Bell pepper  10 gms

Broccoli  100 gms

Bamboo shoot  100 gms

Sweet soya  3ml

Sesame oil  10ml

Salt  a pinch

Seasoning Powder  a pinch

Spring onion  5gms

                                                                                   
METHOD OF PREPARATION

 

Heat the wok and put some oil, add chopped ginger garlic and sauté well

After that add the vegetables and bamboo and toss them well

Add the seasoning, sesame oil, sweet soya, and stock. Then add the thinking agent stirred well, garnish with spring onion.

 

BAMBOO SHOOT KA SHAMI

INGREDIENTS

Bamboo shoot  200gms

Chana dal  50gms

Read chili powder 1 tsp

Cinnamon stick 1 small

Green cardamom  20gms

Garlic chopped 20gms

Shajeera  20 Gms

Green chili chopped 10gms

Salt to taste

 

Garam masala powder 5gms

Ghee  25gms

Chopped coriander 10gms

Chopped Mint 10 gms

 

METHOD OF PREPARATION

Wash and soak chana dal after it is boiled.

Make the chana dal to smooth paste

Sauté bamboo shoot added grated potato and spices then roast that mixture to cool it room temperature.

Add coriander leaf and mint leaf and mix with dal paste to make a dough, then make 40 gram patties

Shallow fry the patties on hot tawa and serve it with mint chutney

 

- Recipes by Chef Kailash Gundupalli, Director Culinary, Novotel Hyderabad Convention

 

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