Tandoori Mushroom And Paneer Baguette Food

MUSHROOM PANEER

Steps:

• Rinse or wipe dry the button mushrooms. Slice off a bit of the base stalk. Then slice or chop mushrooms. Keep aside.
• Peel, rinse and chop onion, garlic and ginger. Also chop tomato. Keep aside.
• Heat 2 tablespoons oil in a pan or kadai. add the chopped onion.
• Mix and then saute on a low to medium flame till the onion starts turning golden.
• Then add the chopped ginger, garlic and saute till the raw aroma of both ginger and garlic goes away.
• Next add the chopped tomatoes and 2 tablespoons whole cashews.
• Mix very well and begin to saute the tomatoes on a low heat.
• If the tomatoes start sticking to the pan, then you can sprinkle some water. Stir and continue to saute.
• Saute till the tomatoes soften very well. Switch off heat and let this onion-tomato mixture become warm or cool down at room temperature.
• Then take this mixture in a grinder or blender jar.
• Add 3 to 4 tablespoons water and grind or blend to a smooth fine paste. There should not be any chunks of cashews or tomatoes in the paste. Keep aside.
• Now heat 1 tablespoon oil in the same pan. Add 1 small to medium tej patta and ½ teaspoon shahi jeera (caraway seeds).
• Fry till the shahi jeera splutters on low heat. If you do not have shahi jeera, then you can use jeera (cumin seeds) or else skip shahi jeera.
• Now add the chopped mushrooms. Stir and mix them well.
• Begin to saute them on a low heat stirring often.
• The mushrooms will release water when cooking.
• Continue to saute stirring often till all the water dries up. The entire mixture should be dry before you proceed to the next step.
• Now add ¼ teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. mix very well.
• Now add the ground onion-tomato-cashew paste and mix very well.
• Saute stirring non-stop for 4 to 5 minutes. Then add 1 cup water and mix again very well.
• Season with salt as per taste and mix again. On a low heat let the gravy come to a boil.
• Then add ¼ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed). mix again well.
• Now add 200 grams paneer chopped in cubes or squares.
• Then add ¼ cup grated or crumbled paneer. You can use 3 to 4 cubes from the 200 grams paneer and crumble them and add.
• Mix very well and simmer for a few seconds.
• Switch off heat and add 1 tablespoon chopped coriander leaves.
• Mix well and serve mushroom paneer with tandoori roti, phulka, naan, butter naan, pudina paratha, kerala parotta and even pooris.
• This gravy also goes well with a mildly spiced rice like cumin rice, garam masala rice, matar pulao, ghee rice, kuska rice, saffron rice.

TANDOORI MUSHROOMS

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.

TANDOORI PANEER SKEWERS WITH MANGO SALSA

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.

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.