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Jun 29

I got this recipe of Ricotta Kebab with Zucchini Carpaccio from Chef Sumeet Priyadarshi when I attended Four Seasons Wine Love, Cook and Learn event in The Pink Poppodam in Hotel Ista  and he showed us how to cook this dish. This ricotta kebab is very delicate, mild and cheesy, and it’s easy to make.


Ricotta Kebab on a bed of Zucchini Carpacio
Serves 4


For the Kebab

200 g Ricotta Cheese
300 g Hung Yoghurt
200 g Fresh Paneer
2 tsp Roasted Chili Flakes
1 tsp Fennel seeds
1 tbs Fresh Coriander, finely chopped
3-4 numbers Black peppercorns, crushed
1/2 inch Ginger, finely chopped
1/2 cup Roasted chickpea flour
To taste Salt

For Zucchini Carpaccio
1 large Green zucchini, sliced thinly on a mandolin and blanched
1 tbs Ghee, to shallow fry

For the garnish:
A few Curry leaves, deep fried
4 tbs Fresh tomato salsa

1. Rub the paneer with your palm to a smooth paste devoid of lumps.
2. Add the rest of the ingredients for the kebab and make dough.
3. Leave the dough to rest for about 10 minutes.
4. Divide the dough into 12 equal balls. Flatten with the palm of the hand.
5. Meanwhile, arrange the zucchini slices overlapping each other on plates.
6. Heat ghee in a non stick skillet and cook the kebabs on both sides.
7. Serve hot on the carpaccio garnished with the tomato salsa and fried curry leaf.

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