Shabnam ke Moti

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Ingredients list for Shabnam ke Moti

• 8 large Mushrooms
• 4 Wooden satay sticks soaked
• FOR COATING
• 1/4 cup Processed cheese grated
• 1/4 cup Hung yogurt
• 1/2 teaspoon Green cardamom powder
• 1/4 White pepper powder teaspoon
• 1/4 Khazana garam masala powder teaspoon
• 1/4 Ginger paste teaspoon
• 1/4 Garlic paste teaspoon
• 1/2 Green chilli paste teaspoon
• 1/2 Cornflour/ corn starch tablespoon
• For haldi rogan
• 1 Oil
• large pinch Turmeric powder
• For stuffing
• 1/4 cup Paneer (cottage cheese) grated
• 1 tablespoon Fresh coriander leaves chopped
• 1/4 inch Ginger chopped
• 1/2 tablespoon Fresh mint leaves chopped
• 1 Green chilli chopped
• to taste Salt
• TO SERVE
• Sweet date and tamarind chutney

Method

1. Remove the stems of the mushrooms and blanch the tops in boiling water for five minutes. Drain thoroughly.
2. Preheat oven to 250ºC.
3. For the coating, mash the cheese well in a flat plate. Add the hung yogurt and mix well. Add the green cardamom powder, white pepper powder, garam masala powder, ginger paste, garlic paste, green chilli paste and cornflour and mix well.
4. To make haldi rogan, heat the oil in a small non stick pan, add the turmeric powder and take the pan off the heat. Add this to the cheese mixture and mix well.
5. For the stuffing, mix together the paneer, coriander leaves, ginger, mint leaves, green chilli and salt.
6. Fill all the mushrooms with this stuffing. Place one mushroom over the other, open end facing each other, and string them onto a satay stick. Prepare the remaining mushrooms similarly. Coat with the cheese mixture and arrange them on a baking tray. Bake in the preheated oven for fifteen minutes.
7. Serve hot with sweet date and tamarind chutney.

Nutrition Info