Welcome to Recipes.com

With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Friday, September 23, 2016

শুকান খৰিছা (Dry Bamboo Shoot)..

শুকান খৰিছা 

  • Tender bamboo shoot 3
  • Thekera Tenga (Garcinia) 10 pieces
  • Salt (According to your taste)
  • Turmeric Powder 1 table spoon (optional)

  • Cut the horn-shaped bamboo shoot in half length ways, strip off the outer fibrous layers and then trim about 2cm off the base.
  • Now grate or cut the soft white, creamy portion of the bamboo shoot into fine pieces .
  • Transfer the fine pieces into a clean glass jar.
  • Add a little bit of water, salt, turmeric powder and few pieces of Thekera Tenga (Garcenia) and keep the jar sealed for 10-15 days.
  • After 15 days your fermanted bamboo shoot ( Poka Kharisa) is ready .
  • To make xukan Khorisa now the fermented bamboo shoot should be completely drained out.
  • Now spread and dry in sunlight .Bamboo shoot slices should be completely dried.
  • Store them in an air tight container for later use... You can use this xukan Khorisa in many dishes like.... Aloo pitika, Goroi Maas pura Pitka, in chicken/fish curry and many more......

Note: Instead of adding Thekera (Garcinia) you can also add the fermanted Bamboo shoots (Poka Khorisa/Baah Gaaj) from your previous batch...

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