How to make Shabnam Ke Moti -
Mushrooms stuffed and coated with a cheese mixture and pan fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mushrooms (मशरूम), Satay sticks (साटे स्टिक )
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 Rawa Fried Baingan Thattai Crispy Wontons Breakfast Bagel
Shabnam Ke Moti Recipe Card
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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shabnam Ke Moti Recipe
Mushrooms 16 medium
Satay sticks soaked 4 medium
Oil 3 tablespoons
Processed cheese grated 1/4 cup
Hung yogurt 1/4 cup
Salt to taste
Garam masala powder 1/4 teaspoon
White pepper powder 1/4 teaspoon
Green cardamom powder 1/2 teaspoon
Turmeric powder a pinch
Ginger paste 1/4 teaspoon
Garlic paste 1/4 teaspoon
Green chilli paste 1/2 teaspoon
Cornflour/ corn starch 1/2 tablespoon
Fresh mint leaves 15-20
Fresh coriander leaves a few sprigs
Paneer (cottage cheese) grated 1/4 cup
Green chilli, chopped 1
Salt to taste
Ginger chopped 1/4 inch piece
Method
Step 1
For coating put cheese in a bowl, add yogurt, salt, garam masala powder, white pepper powder, green cardamom powder, turmeric powder, ginger paste, garlic paste, green chilli paste and mix well. Add 2 tsps cornflour and mix.
Step 2
Heat sufficient water in a non stick pan and add salt. Remove the stems of the mushrooms to make a hollow and put them into the hot water and blanch.
Step 3
For stuffing finely chop 15-20 fresh mint leaves and a few sprigs of fresh coriander leaves. Take paneer in a bowl, add green chillies, ginger, mint-coriander leaves and salt and mix well.
Step 4
Drain the mushrooms, refresh them under cold water and drain again. Stuff the paneer mixture into the hollows of the mushrooms firmly. Place one mushroom over the other, open end facing each other and press gently. String two such pairs onto a satay stick. Use up all mushrooms similarly.
Step 5
Heat oil in a non stick pan. Apply the cheese mixture generously over the mushrooms and cook them in the pan, turning sides, till light golden all around.
Step 6
Serve hot.
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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.
