Thomas Wolsey was butcher’s son and was very powerful after the King himself, he became the Lord Chancellor and Archibishop of York.But when King Henry wanted a divorce from Catherine of Aragon, Wolsey was in dilemma as whom to support, the Chruch or the King.This made King very angry and he stripped Wolsey of his property and power including this potential project of Cardinal College.Later King revived the project and named it Christ Church.
He also made the priory church of St Frideswide the Cathedral of the new diocese of Oxford.
And how can I forget to mention Alice’s adventure in Wonderland (my daughter’s fav bed time story) which is woven in and around the campus of Christ Church specially the dining hall and even some of the characters where straight from the campus itself.Lewis Carroll the writer himself was a maths tutor at Christ Church from 1855-98.However his real name was Charles Dodgson.
Initial few scenes of Harry porter was shot here in dining Hall.(This is exclusive for all of you)
Palong Shake’er Ghonto(Spinach/Brinjal/Radish vegetable medley)
1 bunch spinach leaves
Half radish cut into cubes
2 small brinjal cut into cubes
1 medium size potato cut into cubes
1 tsp of panch phoron
1 tsp of cumin powder
2-3 tsp of coriander powder
½ tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of sugar
Salt as per taste
2-3 tbs of oil+1 tsp of ghee
½ tsp of garam masala
Cut and chop spinach and wash in water thoroughly to get rid of any sand particles.
In a pressure cooker, add oil let it heat up properly
Now temper it with panch phoron,let it crackle up.
Now add potatoes and radish pieces, stir fry well for 1-2 mints.
Add all the rest of seasoning-turmeric powder, red peper powder, cumin-coriander powder,salt+sugar and little bit of water.Mix in well and stir/fry for 3-4 mints at medium flame.
Now add in chopped spinach+brinjal pieces.Mix in well.
Cover the lid and pressure cook for one whistle.let it cool completely and then open the lid.(You can see a lot of water coming out after the spinach is cooked, if you think you want a dry ghonto then cook it further till the extra gravy thickens, TIP-mash the potatoes with spatula for this)
Sprinkle garam masala powder and add the ghee.Serve with garam bhat/warm cooked rice.
Quick and easy ghonto ready in few minutes.
1.Although traditionally the ghonto is made slowly simmering at low flame covered in kadai/heavy bottom wok /if you feel make it in kadai, follow the step in hot kadai and cover it .Cook till all turn out into a mushy texture.
2. I usually add garam masala powder at the end, but if you feel you may add the Gota Garam Moshla Like cloves(long)/cinnamon(dalchini)/Cardamom (elaich)at the time of tempering the oil with panch phoron.
Updated on 12/03/10
Below is the picture Of palong Shake'er ghonto made in a more traditional way , without pressure cooking spinach and other vegetables.After seasoning and flavouring the vegetables , just sprinkle little water and cover it.Cook it for 7-10 mints or till the vegetables are tender.If you wish you can just mash the potatoes for a more uniform texture.Serve hot with Ghee and rice.YUM!