How to make Shabnam ke Moti -

Large button mushrooms stuffed with paneer, marinated in a cheesy mixture, skewered and grilled to perfection.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mushrooms (मशरूम), Wooden satay sticks

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Shabnam ke Moti checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Green Desi Pan Cake Keema Stuffed Chillies Besan And Anda Pooda Fiery Sichuan Chicken

Shabnam ke Moti

Shabnam ke Moti Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shabnam ke Moti Recipe

  • Mushrooms 8 large

  • Wooden satay sticks soaked 4

  • FOR COATING

  • Processed cheese grated 1/4 cup

  • Hung yogurt 1/4 cup

  • Green cardamom powder 1/2 teaspoon

  • White pepper powder teaspoon 1/4

  • Khazana garam masala powder teaspoon 1/4

  • Ginger paste teaspoon 1/4

  • Garlic paste teaspoon 1/4

  • Green chilli paste teaspoon 1/2

  • Cornflour/ corn starch tablespoon 1/2

  • For haldi rogan

  • Oil 1

  • Turmeric powder large pinch

  • For stuffing

  • Paneer (cottage cheese) grated 1/4 cup

  • Fresh coriander leaves chopped 1 tablespoon

  • Ginger chopped 1/4 inch

  • Fresh mint leaves chopped 1/2 tablespoon

  • Green chilli chopped 1

  • Salt to taste

  • TO SERVE

  • Sweet date and tamarind chutney

Method

Step 1

Remove the stems of the mushrooms and blanch the tops in boiling water for five minutes. Drain thoroughly.

Step 2

Preheat oven to 250ºC.

Step 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.

Step 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.

Step 5

For the stuffing, mix together the paneer, coriander leaves, ginger, mint leaves, green chilli and salt.

Step 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.

Step 7

Serve hot with sweet date and tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.