TANDOORI MUSHROOMS
Provided by Steven Raichlen
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor. Finely chop, scraping down the sides of the bowl with a rubber spatula. Add the lemon juice and 1 tablespoon vegetable oil, and purée. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
- Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
- If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
- Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams
TANDOORI MUSHROOMS
Fragrant and aromatic grilled mushrooms. These can be made in a tandoor (Indian oven) or under the broiler or on the grill. The mushrooms are marinated, then threaded onto skewers for grilling or broiling. If using bamboo skewers be sure to soak them in water while the mushrooms are marinating. Adapted from Bukhara Grill, Manhattan.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
- Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
- Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
- If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
- Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).
Nutrition Facts : Calories 174.6, Fat 15.7, SaturatedFat 5.9, Cholesterol 22.4, Sodium 633.6, Carbohydrate 7.7, Fiber 1, Sugar 3.5, Protein 3.4
TANDOORI MUSHROOM AND PANEER BAGUETTE
Make and share this Tandoori Mushroom and Paneer Baguette recipe from Food.com.
Provided by webcontacts
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Tips.
- 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.
Nutrition Facts : Calories 304.7, Fat 10.7, SaturatedFat 2, Cholesterol 4.3, Sodium 348.9, Carbohydrate 43.5, Fiber 2.5, Sugar 4.4, Protein 10.2
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