Tandoori Mushroom And Paneer Baguette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 for the tandoori mushroom and paneer filling.
• 2 wash the mushrooms thoroughly. drain and keep aside.
• 3 dissolve the cornflour in the milk and keep aside.
• 4 heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for 2 minutes.
• 5 add the mushrooms and cook over high flame for 5 minutes, till the mushrooms are tender, and the water dries out.
• 6 add the paneer, cornflour-milk mixture and salt and sauté for till the mixture coats the mushrooms and paneer. keep aside.
• 7 how to proceed.
• 8 scoop out the centre of each baguette and apply butter in the centre.
• 9 reheat the filling and stuff each baguette with it. garnish with the spring onion greens and serve immediately.
• 10 tips.
• 11 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.