Tandoori Mushroom and Paneer Baguette

Ingredients

• 4 medium-sized baguettes
• butter for spreading

For The Tandoori Mushroom and Paneer Filling:

• 1 cup mushrooms (khumbh), cut into half
• 1/2 cup paneer (cottage cheese) , cut into 1″ cubes
• 1/2 tsp cornflour
• 1/2 cup milk
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp oil
• salt to taste

To Be Ground Into A Chilli-garlic Paste:

• 4 whole dry kashmiri red chillies
• 4 large garlic (lehsun) clove
• 25 mm (1″) piece of ginger (adrak)
• 2 tsp coriander-cumin seeds powder
• 2 tbsp mustard (rai / sarson) oil

Process

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.

Handy tip: 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.