Tandoori Mushrooms Food

TANDOORI MUSHROOMS

Tandoori Mushrooms image

Provided by Steven Raichlen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 2-inch piece peeled ginger, roughly chopped
2 cloves garlic, peeled and roughly chopped
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon red chili powder or hot paprika
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons vegetable oil
3/4 cup sour cream
3 tablespoons plain Greek yogurt
12 ounces cremini, portobello or other mushrooms, trimmed

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

Tandoori Mushroom and Paneer Baguette image

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

Ingredients

4 medium French baguettes (French bread)
butter, for spreading
1 cup mushroom, cut into half
1/2 cup panir, cut into 1 '' cubes (cottage cheese)
1/2 teaspoon cornflour
1/2 cup milk
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon oil
salt
4 whole dried red chilies
4 large garlic cloves
1 inch gingerroot (25 mm. piece)
2 teaspoons coriander
ground cumin
2 tablespoons mustard oil

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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