Tandoori Mushroom And Paneer Baguette Recipes

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).

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.

Steps:

• Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
• Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.

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.