Bamboo in gravy

Instructions 

To Prepare Raw Bamboo Shoots for Cooking

• Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
• Drain, rinse and slice the bamboo into julienes (thin matchstick slices). The thinner they are the faster they will cook.Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.Remove from stove, drain and set aside till required.  

  Ingredients  

  Preparing Raw Bamboo Shoot for Cooking

  • 250 gms Bamboo Shoots Sliced into juliennes
  • water For soaking - as per instructions below
  • ½ teaspoon turmeric powder
  • water For boiling - as per instructions below

  For Coconut Paste

  • 1 teaspoon Cumin seeds
  • 2 teaspoons Coriander seeds
  • ½ cup fresh Coconut grated/ or grated desiccated coconut
  • ¼ cup water or as required for grinding into paste

  For Rice Powder

  • 2 teaspoons rice Boiled rice/ Idli rice/ Red rice

  For Bamboo Shoot Curry

  • 2 tablespoons coconut oil
  • ¼ teaspoon Mustard seeds
  • 3-4 cloves garlic sliced
  • 1 cup minced Onion about 75 gms or 1 large onion
  • 1 dry red chilli
  • 4-5 curry leaves
  • Cooked Bamboo
  • Coconut Paste as per instructions
  • 1 teaspoon salt or as per taste
  • ½ cup water if required
  • Rice Powder as per instructions
  • Fresh coriander leaves for garnish

  Instructions 

  To Prepare Raw Bamboo Shoots for Cooking

  • Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
  • Drain, rinse and slice the bamboo into julienes (thin matchstick slices). The thinner they are the faster they will cook.Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.Remove from stove, drain and set aside till required.
    

  To Make Coconut Paste for Bamboo Shoot Curry

  • Again while the Bamboo Shoot is cooking, make the Coconut Paste. Roast the cumin seeds in a dry pan for about 30 seconds, stirring so they do not burn. Remove from the pan and set aside. Add 1 teaspoon of coconut oil to the hot pan and fry the Coriander seeds. Remove from pan and set aside to cool
  • Grind the grated coconut, roasted cumin and fried coriander into a thick paste, adding only as much water as is required for it to make a smooth paste. Transfer to a bowl and set aside till required.

  Rice Powder

  To Make Bamboo Shoot Curry Coorg Style

  • Mince the garlic and onion and keep aside. Heat coconut oil in a pan. Add mustard seeds, let them splutter. Add sliced garlic, sauté on low flame for 1 minute or till they begin to darken. Add minced onions. Sauté for 3-4 minutes till translucent, stirring so that they do not char.
  • Add red chili and then curry leaves. I always shred the curry leaves into bits so that there is a better chance of their being eaten rather than have the leaves with their nutrients being discarded on the side of the plate.
    
  • Add the coconut paste, stir. Add the cooked, drained Bamboo shoots. Stir well, add a little salt. You can check and add more if required, later.
    
  • Add a little plain water (one tablespoon at a time) if the curry is beginning to look dry.Taste for salt and that the bamboo is cooked. Add salt if required, taking care to add only a little and taste again.
  • Add the rice flour/powder and stir it into the bamboo curry. Transfer to a serving dish and serve hot with rice roti or hot rice, garnished with fresh coriander leaves.
    

   Or to have gravy, add enough water, once the bamboo shoots are cooked, don't let the water dry, after adding the coconut paste and boiling it, then last add some coconut milk, coriander leaves and remove.  This is served with rice balls. Broken rice is cooked well, then you mash it, make small balls, steam it for 5-6 minutes in a steamer and serve hot with bamboo gravy.   

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Chefs reveal the biggest mistakes most people make while cooking pasta

 

We dare to bet you make these mistakes as well when you’re cooking pasta!

Everybody loves pasta. At least, the large majority of us do. It’s one of the most delicious Italian dishes and most people will have their own go-to recipe they’ve been making for years. There’s nothing wrong with that, right? Well, it turns out there just might be, because in most cases we make a couple of pretty big mistakes when we’re cooking pasta.

Cheap version

Don’t try to save money by buying a cheap dried pasta. A couple of the budget pasta brands choose to take a shortcut in their production process. This is why their products are cheaper, but this shortcut also means the pasta is of a lower quality. The lower quality is especially caused by the type of flour used by budget brands and the speeding up of the drying process.

Boiling water

A lot of people don’t have the patience to wait until the water is boiling completely before they add the pasta to the pot. Don’t drop the entire load of penne in the water as soon as the water surface starts bubbling a little. Wait for about half a minute after the water starts boiling properly and then add the pasta.

Too little salt

“Well-seasoned pasta water should taste like a well-seasoned soup,” is what chef Nate Whiting, a famous chef in the US, said about the topic. He suggests you should add 10 grams of salt to every 1000 ml of water. If you add too little salt, the pasta will taste bland.

Enough water

Make sure you’ve got more than enough water in the pot to boil the pasta in. “Pasta needs room to swim!” according to Nate Whiting. He says we should cook our pasta in a lot of salted, boiling water.

Rinsing the pasta

“One of the most commonly asked questions is ‘Do I rinse the pasta after I remove it from the water?'” says Carmine DiGiovanni, who is the chef at Aunt Jake’s in New York. He explains that it’s a big mistake to rinse your pasta, because the starch that’s left behind on the pasta after boiling it actually adds a smooth, velvet-like richness to the sauce once they’re combined.

Cooking method

One of the most important things when you’re cooking pasta is making sure it’s perfectly ‘al dente’. This is Italian for “to the teeth”, but it means “cooked to be firm to the bite.” Celebrity chef Devin Alexander says: “The biggest mistake anyone can make is serving up what I call ‘elementary school pasta.” Some people have gotten used to eating pasta that’s overcooked because it’s served to them at schools or organisations. They serve it like that because overcooking it can create more volume, meaning the pasta gets bigger. It’s much better to not do this, though, because pasta tastes a lot better when there’s still a little bit of a bite.

Cooking sauce along with the pasta

Are you in the habit of mixing through the sauce as soon as the pasta is done cooking? That’s a mistake. Chef Salvatore Marcello says: “Your pasta should be drained when it’s al dente so that you can finish cooking it in the sauce without it overcooking.” Next, simmer your pasta in the sauce for about 30 seconds and then remove it from the heat.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement