INGREDIENTS

  • 4 medium French baguettes (French bread)
  • butter , for spreading

    • mushroom and panir

  • 1 cup mushrooms , 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

    • chilli garlic

  • 4whole dried red chilies
  • 4 large garlic cloves
  • 1 inch gingerroot (25 mm. piece)
  • 2 teaspoons coriander
  • ground cumin
  • 2 tablespoons mustard oil

DIRECTIONS

  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.