Shahi Moti Kebab with Date Dip
by Foodie #514071
21 Feb 2011
This recipe has been viewed 12006 times
A healthy and unique starter recipe especially for all the non-vegetarians with the combination of eggplants and cottage cheese.
Shahi Moti Kebab with Date Dip recipe - How to make Shahi Moti Kebab with Date Dip
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 serving
For The Kebabs
3 cups diced paneer (cottage cheese)
3 to 4 medium brinjal (baingan / eggplant) , peeled and sliced
2 to 3 medium sized tomatoes
1 1/2 tbsp cumin seeds (jeera)
2 to 3 green chillies
1 cup curds (dahi)
a pinch of salt
1 cup roasted besan (bengal gram flour) flour
edible silver foil to cover
For The Date Dip
1 cup seeded and blanched dates (khajur)
2 cups fresh curds (dahi)
1/2 tsp red chillies flakes
a pinch of salt
1 tsp roasted cumin seeds (jeera) powder
Method
For the Kebabs
For the chutney
For the Kebabs
- For the Kebabs
- Preheat the oven at 450 degrees F for 15 minutes.
- Combine the paneer, brinjal, tomatoes, cumin seeds and green chilies with curds and salt and blend together in a mixer.
- Shape the mixture into balls using ΒΌ cup of mixture for each balls and roll them in gramflour.
- Place the balls on a greased oven tray and bake them in the preheated oven for 5-8 minutes or until the balls turn crisp and golden. Instead of baking them,you can even deep or shallow fry the balls.
- Cover each ball with the edible silver foil in such a way that the balls remain visible in patches.
- Insert wooden toothpicks or finger-sized skewers in each and place them on a large serving platter .
For the chutney
- For the chutney
- Boil 250 ml water in a saucepan.
- Drop the deseeded dates in the boiling water for 5 to 6 minutes and strain.
- Blend blanched dates,curds with red chili flakes,cumin powder and salt in a blender.
- If you want the dip to be smooth and chunks free ,blend it a few more times and serve chilled or at room temperature with your Shahi Moti Kebab.
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