Tandoori Mushroom And Paneer Baguette Recipes
TANDOORI MUSHROOMS
Provided by Steven Raichlen
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor. Finely chop, scraping down the sides of the bowl with a rubber spatula. Add the lemon juice and 1 tablespoon vegetable oil, and purée. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
- Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
- If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
- Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams
TANDOORI MUSHROOM AND PANEER BAGUETTE
Make and share this Tandoori Mushroom and Paneer Baguette recipe from Food.com.
Provided by webcontacts
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 304.7, Fat 10.7, SaturatedFat 2, Cholesterol 4.3, Sodium 348.9, Carbohydrate 43.5, Fiber 2.5, Sugar 4.4, Protein 10.2
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