Stuffed Dhaniya, Pepper Mushrooms with Tomato Chutney

For Mushrooms:

• 250 gms large button mushrooms with stem
• 2 Tbsp garlic finely chopped
• 2 Tbsp onion finely chopped
• 1/2 tsp white pepper powder
• 2 Tbsp fresh coriander
• 1/2 cup Cheddar cheese
• 1 Tbsp butter
• Salt to taste

For Chutney:

• 1 cup tomato puree
• 1/2 onion sliced
• Salt to taste
• 1 tsp garlic
• 1 tsp ginger
• 1 tsp cloves

Method :

• Wash the mushrooms and remove the stalks.
• Core the cap with the potato scooper for the filling.
• For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and pepper powder.
• Remove from fire.
• Cool and add grated cheese and chopped coriander.
• Stuff the mixture in the mushroom caps and bake in oven at 220۬۫c for 4 minutes.

    

For Chutney:

In a pan add all ingredients stated above and let it simmer till the sauce is thick in consistency and strain.

Date and Tamarindus ki sweet Chutney

 

Ingredients:

3/4 cup grated sugar
10-12 dates
small orange sized tamarind
3/4 tsp chilli powder
1/2 tsp saunf powder
1 tsp roasted cumin powder
water as required

Recipe :

1 Soak tamarind in 2 cups of warm water for 5 minutes. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool.
2 Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
3 Cook on slow to medium flame for 2-3 minutes. Add the gratedsugar and allow it to melt and blend well with the tamarind date mix. Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.
4 Add chilli powder , cumin powder, saunf powder and salt to taste and combine. Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.