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Food Adventure # 24 - Tandoori Portobello Hotpot, Walnut Churra

Food Adventure # 24 - Tandoori Portobello Hotpot, Walnut Churra

Course:

Products: Food Adventure

Ingredients:

  • 200gm Portobello
  • 250gm Fresh Cream
  • 30gm Philadelphia Cheese
  • 50gm Yellow Butter
  • 20gm Panko Bread Crumbs
  • 20gm Walnuts, roasted
  • 30gm Onion, chopped
  • 15gm Garlic Cloves, chopped
  • 5gm Green Chillies, chopped
  • 30gm Parmesan Cheese, grated
  • 30gm Makhni Gravy (readymade; optional)
  • 5ml Truffle Oil
  • 10ml Refined Oil
  • 20gm Bell Peppers (red and yellow), chopped
  • 10gm Black Pepper, crushed
  • To taste Salt

Directions:

  • Wash Portobello and marinate it with half quantity of fresh cream, Philadelphia cheese, salt and pepper. 
  • Cook in OTG at 200 degrees Celsius for 10–12 minutes until it is golden brown. 
  • Cut Portobello into halves and let it cool. 
  • Take refined oil in a pan. Sauté garlic, onion, green chillies, and bell peppers. Add Makhni Gravy and cook for a minute.
  • Add cooked Portobello with remaining half of cream. Adjust seasoning. Finish with chopped coriander and truffle oil.

       Method for Walnut Churra:

  • Take soft butter in a non-stick pan. Add panko crumbs. Sauté the mixture until crumbs turn yellow in colour.
  • Add walnut and continue cooking on slow flame. Let it cool. Mix grated Parmesan cheese.
  • Serve Tandoori Portobello hotpot, topped with walnut churra.