Shahi Shuruaat Kebab

Shahi Shuruaat Kebab

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A delicious and elaborate snack..perfect to start an Indian party!

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Shahi Shuruaat Kebab recipe - How to make Shahi Shuruaat Kebab

Preparation Time:    Cooking Time:    Total Time:     Makes 1 to 2 servings


To Be Mixed and Refrigerated For The Curd Dip
3 tbsp hung curds (chakka dahi) (dahi)
1 tsp cumin powder (roasted)
2 tbsp grated cucumber
1 tsp red chilli powder
salt to taste

To Be Blended and Refrigerated For The Green Dip
1 cup coriander (dhania) leaves
3 green chillies
1/2 cup mint leaves (phudina)
1 tbsp finely chopped onions
1 tsp finely chopped garlic (lehsun)
salt to taste
2 tsp lemon juice

For The Kebabs
1/2 tbsp butter
1 tbsp finely chopped onions
2 tbsp grated paneer (cottage cheese)
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania) leaves
100 gms mashed paneer (cottage cheese)
1 tsp red chilli powder
1 tbsp chana dal (split bengal gram) , roasted and coarsely ground
1 tsp black peppercorns (kalimirch) powder
1 tsp cumin powder
1 tsp cinnamon (dalchini) powder
2 tbsp bread crumbs
ghee for deep frying

For Serving
mathri , readily available in the market
  1. Heat the butter in a broad pan, add the onions and sauté till the onions turn translucent.
  2. Add the paneer, ginger-garlic paste, salt, green chillies and coriander leaves, mix well and sauté on a high flame till water evaporates.
  3. Divide the mixture into equal portions and keep aside.
  4. Combine the mashed paneer with red chilli powder, ground chana dal, black pepper powder, cumin powder and cinnamon powder and mix well in a deep bowl.
  5. Shape into kebabs and stuff with paneer-onion mixture.
  6. Roll kebabs in breadcrumbs and keep aside.
  7. Heat the ghee in a frying pan and shallow fry the kebabs till golden brown from both the sides.
  8. To serve, arrange the mathris on a plate and place the kebabs on top.
  9. Serve hot with green dip and curd dip.

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This recipe was contributed by Palak Rajput on 09 Mar 2011

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