Tandoori Mushroom And Paneer Open Roll Recipe

Ingredients

• 2 hot dog rolls
• butter for brushing
• 2 tsp tandoori masala
• 1 cup chopped mushrooms (khumbh)
• 3/4 cup chopped paneer (cottage cheese)
• 1 tsp cornflour
• 1/2 cup of milk (whole Buffalo, 6.5% fat)
• 2 tsp oil
• 1/2 cup sliced onions
• 1 tsp kasuri methi (dried fenugreek leaves)
• salt (namak) to taste
• 4 whole dry Kashmiri red chilli, broken into pieces
• 4 garlic (lehsun) cloves
• 1 tbsp roughly chopped ginger (adrak)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 2 tbsp oil
• 8 tsp mayonnaise
• 4 tsp tomato ketchup

Steps

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 dried fenugreek leaves 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.
7. Divide the stuffing into 4 equal portions and keep aside.
8. Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
9. Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
10. Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp and light brown in colour.
11. Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve.
12. Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup.
13. Serve immediately.