Prep 10 mins
Cook 10 mins
- 4 medium French baguettes (French bread)
- butter, for spreading
mushroom and panir
- 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
- 4 whole dried red chilies
- 4 large garlic cloves
- 1 inch gingerroot (25 mm. piece)
- 2 teaspoons coriander
- ground cumin
- 2 tablespoons mustard oil
- 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.
- 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.