Tandoori Mushroom And Paneer Baguette Recipes

TANDOORI MUSHROOMS

Steps:

• In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
• Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
• Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
• If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
• Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).

TANDOORI MUSHROOM AND PANEER BAGUETTE

Steps:

• For the tandoori mushroom and paneer filling.
• Wash the mushrooms thoroughly. Drain and keep aside.
• Dissolve the cornflour in the milk and keep aside.
• Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for 2 minutes.
• Add the mushrooms and cook over high flame for 5 minutes, till the mushrooms are tender, and the water dries out.
• Add the paneer, cornflour-milk mixture and salt and sauté for till the mixture coats the mushrooms and paneer. Keep aside.
• How to proceed.
• Scoop out the centre of each baguette and apply butter in the centre.
• Reheat the filling and stuff each baguette with it. Garnish with the spring onion greens and serve immediately.
• Tips.
• A baguette is also called French Bread. A good French bread will be light in texture, have a crusty exterior, a deliciously chewy taste and a rich attractive aroma. The size could vary from 15 cm to 60 cm.