Shahi Moti Kebab with Date Dip


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A healthy and unique starter recipe especially for all the non-vegetarians with the combination of eggplants and cottage cheese.

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Shahi Moti Kebab with Date Dip recipe - How to make Shahi Moti Kebab with Date Dip

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 to 5 serving
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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

For the Kebabs

    For the Kebabs
  1. Preheat the oven at 450 degrees F for 15 minutes.
  2. Combine the paneer, brinjal, tomatoes, cumin seeds and green chilies with curds and salt and blend together in a mixer.
  3. Shape the mixture into balls using ¼ cup of mixture for each balls and roll them in gramflour.
  4. 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.
  5. Cover each ball with the edible silver foil in such a way that the balls remain visible in patches.
  6. Insert wooden toothpicks or finger-sized skewers in each and place them on a large serving platter .

For the chutney

    For the chutney
  1. Boil 250 ml water in a saucepan.
  2. Drop the deseeded dates in the boiling water for 5 to 6 minutes and strain.
  3. Blend blanched dates,curds with red chili flakes,cumin powder and salt in a blender.
  4. 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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This recipe was contributed by Foodie #514071 on 21 Feb 2011

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