A few days ago, DD gifted me with a big bag of crumbly Chhurpi. For those who don’t know, Chhurpi is a cheese available in Tibet, Bhutan, Nepal, Sikkim, and several other mountainous parts of India. I personally love that cheese cooked with Ningro, but since i had this fresh version, I thought I could make a batch of Shamu Datshi with it. Now, if you follow my blog you’ll vaguely remember me writing about Kewa Datshi. Well, thankfully, Shamu Datshi is even simpler, and needs minimum prep. You would need a bunch of mushrooms to start with, and some cheese which can lend some flavors. I used chhurpi, but you can use Amul or other processed cheese cubes, or if you are feeling fancy, a combination of Gruyere and Feta.
Slice about 200 gm. button mushrooms. You can use any kind of mushrooms, FYI, but I personally have a preference for a combination of meaty shiitake and plain button, and I did just that here. I took 3-4 caps of shiitake mushrooms and put them in hot water, so that they would re-hydrate. It took about 10 minutes. Then, I cut them up in pieces. I have recently started using the Preethi Zodiac 750W 5 Jar Mixer Grinder which can chop up vegetables perfectly within seconds.
Heat a pan over medium-low heat and add 1 tablespoon vegetable oil. When it heats up a bit, add a clove of garlic, followed by all of the mushrooms, 1-2 tablespoons of chopped capsicum (optional – I had a quarter of a red bell pepper, so I added it), and fresh chillies as per your taste. Since my heat tolerance is high, I added 5-6 dallay khorsani, preserved in oil, plus 2 green chillies, chopped. Add 1/2 cup of water to this, and then let it come to a boil. You can also add other vegetables at this point, but don’t crowd the pan too much. Once its boiling, cover, simmer, and leave it alone for 10-15 minutes, or until the water has reduced a bit.
Add 50 gm. chhurpi cheese and cook it down with the mushrooms. At this point, stir everything well, let the cheese get mixed in, then check for seasoning (you may need more salt). Serve by itself or with hot, sticky rice on a cold day to comfort you.
Disclaimer: Poorna Banerjee was sent the ZODIAC 750W 5 JAR MIXER GRINDER for review purpose.