Tandoori Mushroom and Paneer Open Roll, Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer.
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Tandoori Mushroom and Paneer Open Roll
Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves. It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare! Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form.
Preparation Time: 10 minutes.
Cooking Time: 8 minutes.
Makes 4 open rolls.
Baking Temperature: 180°C (360°F).
Baking Time: 10 to 12 minutes.
2 hot dog rolls
Butter for brushing
For the tandoori mushroom and paneer stuffing
2 tsp tandoori masala
1 cup chopped mushrooms (khumbh)
¾ cup chopped paneer (cottage cheese)
1 tsp cornflour
½ cup of milk
2 tsp oil
½ cup sliced onions
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste
To be ground into a smooth chilli-garlic paste
4 whole dry Kashmiri red chillies
4 garlic (lehsun) cloves
1 tbsp roughly chopped ginger (adrak)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp oil
For the topping
8 tsp mayonnaise
4 tsp tomato ketchup
For the tandoori mushroom and paneer stuffing
1. Combine the cornflour and milk in a small bowl, mix well and keep aside.
2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
3. Add the prepared chilli-garlic paste and kasuri methi and sauté on a medium flame for 1 minute.
4. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
5. Add the paneer, mix gently and cook on a medium flame for 1 minute.
6. Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
1. Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
2. Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
3. Bake in a pre-heated oven at 180°C (360°F) for 5 to 7 minutes or till crisp and light brown in colour.
4. Reheat the stuffing and stuff each hot dog roll with ¼th portion of the stuffing.
5. Top each halve with 2 tsp of mayonnaise and 1 tsp of tomato ketchup evenly over it.
Serve immediately.
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