Bamboo Shoot Cutlet

          Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat. 

          But let me share an snack / appetizer that I prepared using these shoots. They turned out quite appetizing and you can serve with any homemade chutney or sauce. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe.

 

           I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back. 

• 200 gms. bamboo shoot, 
• 1 potato, boiled & grated / mashed
• 2-3 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. dry roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. flaxseed (opt)
• some extra chickpea flour for dusting
• 2-3 tbsp. oil to shallow fry

          Boil the bamboo shoot with a pinch of turmeric powder. Grate or process them and keep aside. 

          Mix all the ingredients, except oil and divide into equal portions. Give a round shape or any other shape of your preference to them and refrigerate for a couple of minutes. 

          Heat some oil in a pan. Dust the cutlets with some chickpea flour and shallow fry them in batches till golden brown on both sides. Drain on a kitchen towel and relish as a tea time snack or with some chutney or sauce. 

                     Boil bamboo shoot with a pinch of turmeric powder. Grate or process 
                     them & keep aside. 

                      Mix all ingredients, except oil & divide into equal portions. 

                      Give round shape or any other shape & refrigerate for some time.

                      Heat some oil. Dust cutlets with some chickpea flour & shallow fry them
                      till golden brown on both sides. 

                      Drain on a kitchen towel.

                                Relish with some chutney or sauce. 

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones.