EU Food & Farming 31d ago

Savour the crusty, warm fusion bruschetta with tandoori paneer and creamy Gouda Holland PGI from the Netherlands. Topped on French baguette and drizzled with Chania Kritis PGI, Extra Virgin Olive Oil from Greece, it develops a slightly bitter, sweet and sour flavour. . The charred paneer adds the perfect tandoori kick, bringing an Indian twist to this recipe. It’s an appetiser that will make your party a hit! Ingredients we have used: - For Tandoori Paneer - 200 gm paneer, diced - ½ cup red bell pepper, diced - ½ cup green capsicum, diced - ½ cup hung curd - 1 tbsp ginger garlic paste - 1 tbsp mustard oil - 1 tbsp Kashmiri red chilli powder - ½ tbsp coriander powder - 1 tsp cumin powder - ¼ tsp turmeric powder - Salt to taste - 1 tsp Kasuri methi powder - 1 tsp lemon juice For Bruschetta - 1 Baguette from France - 1-2 tbsp Chania Kritis PGI, Extra Virgin Olive Oil from Greece - 1- 1 ½ cups Gouda Holland PGI, Cheese from Netherlands, grated - 2 Garlic Cloves For Finishing & Garnish - Chaat masala powder - Coriander sprig  Method - For Tandoori Paneer - In a bowl, mix hung curd, ginger-garlic paste, spices, lemon juice, mustard oil, - Kasuri methi and salt. Mix well. - Add paneer, bell pepper, and green capsicum. Toss well and marinate for 20 minutes - Heat a pan, add some oil and cook the marinated mixture until it is slightly charred. For Bruschetta - Slice the Baguette from France and drizzle Chania Kritis PGI, Extra Virgin Olive Oil from Greece on each. - Rub lightly with garlic clove and then toast on a pan until golden and crisp. - Spoon a generous layer of tandoori paneer mixture and finally top with Gouda Holland PGI from the Netherlands. Sprinkle with chaat masala and garnish with coriander sprig. Serve immediately. Save this recipe & try it at home today! #MoreThanFoodIndia #EuropeanIngredients #EuropeanUnion #EnjoyItsFromEurope #FromEuropeToHome