We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life's most exciting adventure: intimacy with God

Dhingri Chholey Pt 1

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains Kashmiri Femina, Femina3, Starters 4 servings

INGREDIENTS

1 c Kabuli chana; (chick peas) (200
; g.)
A pinch of soda bicarb
1/4 c Desi ghee; (50 g.)
20 g Ginger paste
10 g Garlic paste
Salt to taste
1/2 ts Amchur powder; (2 g.)
1/2 ts Coarse black pepper powder; (2 g.)
1/4 ts Cumin powder; (1 g.)
1/4 ts Cinnamon powder; (1 g.)
1/4 ts Black cardamom powder; (1 g.)
1/4 ts Nutmeg powder; (1 g.)
A pinch of black salt
A pinch of kasoori methi powder
1 tb Lemon juice; (15 ml.)
2 tb Processed cheese; (30 g.)
; (BOUQUET GARNI)***
4 Black cardamom
4 Green cardamom
2 1/2 Cm cinnamon
2 Bay leaves
1 ts Fennel seeds; (5 g.)
1 1/2 Cm dried ginger
250 g Dhingri; (white oyster
; mushrooms), dried
100 g Khumb; (button mushrooms),
; chopped coarsely
3 tb Desi ghee or oil; (45 g.)
1 ts Cumin seeds; (5 g.)
3 Spring onions
20 g Ginger paste
10 g Garlic paste
200 ml Fresh tomato puree
1 ts Kashmiri deghi mirch; (5 g.)
Salt to taste
1/2 ts Coarse black pepper powder; (2 g.)
2 tb Processed cheese; grated (30 g.)
2 tb Toasted almond flakes; (30 g.)
8 Walnuts halves; chopped
16 Sultanas
2 Green chillies; slit lengthwise
5 g Coriander leaves; chopped fine

INSTRUCTIONS

FOR THE CHHOLEY
TIE IN A MUSLIN CLOTH FOR
FOR THE MUSHROOMS
FOR THE FILLING
PUT the chholey and one litre water in a pan and bring to a boil. Continue
to boil for two minutes. Remove and reserve in the same water overnight.
Drain out the water before cooking. Put the drained chholey in a pan. Add
soda bicarb, salt and one litre water. Bring to a boil. Lower the heat, add
the potli, cover and simmer until al dente (cooked but not mushy). Drain,
remove and discard the potli. Keep the chholey aside.
The mushrooms: Soak dhingri in hot water for 10 minutes. Drain and wash in
running water to remove grit and soak again in hot water for five minutes
or until soft and fully swollen. Drain, squeeze out excess water, remove
stems and coarsely chop dhingri. Chop the spring onion greens and the
spring onions separately.
The filling: Mix all the filling ingredients and the spring onion greens
well. Divide the mixture into four equal portions. Preheat the oven to 275
F. Melt desi ghee in a kadai or wok. Add ginger paste and garlic paste.
Stir over medium heat until the moisture evaporates. Add the drained
chholey and stir gently for five minutes. Sprinkle the remaining seasoning
ingredients. Stir well. Remove from heat. When cool, add cheese. Mix
carefully and divide into four equal portions.
Melt three tbs. desi ghee in a kadai or wok. Season with cumin seeds. Add
onions and saute until translucent and glossy. Add ginger paste and garlic
paste and stir-fry till the onions turn light golden. Add mushrooms and
stir-fry till the moisture evaporates. Add tomato puree and stir well. Add
deghi mirch and salt and stir-fry till the ghee floats on top. Sprinkle
black pepper powder and mix well. Remove from heat. When cool, add cheese
and divide into four equal portions.
To finish: Arrange four pie rings of 11 cm. diameter on a baking tray,
spread a portion of the mushrooms in each, spread a portion of the filling
on top and, finally, top with a portion of the chholey and bake in the
pre-heated oven for ten minutes.
Demould, arrange on four plates and serve as a starter.
continued in part 2

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?