|
Ingredients
|
Quantity
|
|
For the
chholey:
|
|
|
Kabili channa (chickpeas)
|
1 cup
|
|
Soda bicarbonate (baking soda)
|
1 pinch
|
|
Ghee
|
¼ cup
|
|
Ginger paste
|
20gms
|
|
Garlic paste
|
10gms
|
|
Salt
|
to taste
|
|
Amchur powder
|
½ tsp
|
|
Coarse black pepper
|
½ tsp
|
|
Cumin powder
|
¼ tsp
|
|
Cinnamon powder
|
¼ tsp
|
|
Black cardamom powder
|
¼ tsp
|
|
Nutmeg powder
|
¼ tsp
|
|
Black salt
|
1 pinch
|
|
Kasoori methi powder
|
1 pinch
|
|
Lemon juice
|
1 tbsp
|
|
Processed cheese
|
2 tbsp
|
|
Tie in a muslin clothe
|
for
the potli
|
|
Bouquet
garni:
|
|
|
Black cardamom
|
4
|
|
Green cardamom
|
4
|
|
½” cinnamon stick
|
2
|
|
Bay leaves
|
2
|
|
Fennel seed
|
1 tsp
|
|
½” Dried ginger
|
1
|
|
For the
mushrooms:
|
|
|
White oyster mushrooms (dhingri)– dried
|
250gms
|
|
Button mushrooms (khumb)– coarsely chopped
|
100gms
|
|
Ghee or oil
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Spring onions
|
3
|
|
Ginger paste
|
20gms
|
|
Garlic paste
|
10gms
|
|
Fresh tomato puree
|
200ml
|
|
Kashmiri deghi mirchi
|
1 tsp
|
|
Salt
|
to taste
|
|
Coarsely black pepper
|
½ tsp
|
|
Processed cheese – grated
|
2 tbsp
|
|
For the
filling:
|
|
|
Toasted almond flakes
|
2 tbsp
|
|
Walnut halves – chopped
|
8
|
|
Sultanas
|
16
|
|
Green chilli – slit lengthwise
|
2
|
|
Coriander leaves – finely chopped
|
5gms
|
(The original Kashmiri dish
combines dhingri mushrooms and Kabuli chana. We decided to make a timbale to
give it a distinctive shape.)
Put the chholey and one liter 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 liter 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
divideinto 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 until the onions turn light golden. Add mushrooms and
stir-fry until the moisture evaporates. Add tomato puree and stir well. Add
deghi mirch and salt and stir-fry until 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.
