CHILLI PANEER FOOTLONGS

CHILLI  PANEER  FOOTLONGS:
INGREDIENTS:          (serves 6)

1  long loaf of French bread or garlic bread, some
                                                butter to spread
50-100  g pizza cheese-grated
1  spring onion- chopped along with greens
1/4  capsicum -diced
1/4  onion-diced
6-8  peppercorns-crushed
A few fresh red chillies-chopped, to garnish

Tomato spread:
6-8  flakes garlic-crushed
1/4  tsp  red chilli powder
1/2  cup ready made tomato puree
2  tbsp  tomato sauce
1  tsp  oregano (dried)
1/2  tsp ajwain
Salt and pepper to taste
1  tbsp oil

Chilli  paneer topping:
100  g paneer-cut into 1/4" cubes
1/2  tbsp  soya sauce
1/2  tbsp  vinegar
1/4  tsp  salt
1/4  tsp pepper
1/2  tsp red chilli powder
1/2  tsp garlic paste

METHOD:

• Marinate paneer cubes with soya sauce, vinegar, salt, pepper, chilli powder and garlic paste.
• To prepare the spread, heat oil.  Add garlic and cook till it just starts to change colour.  Add all the other ingredients given under tomato spread and cook on low flame for 3-4 minutes till thick and oil separates. Keep aside.
• To assemble, cut the loaf into two lengthwise. Butter each piece on the cut surface and the side too.
• Spread some tomato spread, sprinkle some grated cheese and then pick up the pieces of chilli paneer, leaving behind the marinade, and put on the loaf. Press gently.
• Top with some spring onions or diced capsicum and onion. Sprinkle some more grated cheese. Sprinkle some crushed peppercorns and red chillies. Keep aside till serving time.
• To serve, grill at 180C for 8-10 minutes or till the loaf turns crisp. Cut into 2 inch pieces and serve.

Note: You may use boneless chicken breast (100-150 g), boiled and cut into tiny pieces, instead of paneer to make chilli chicken foot longs.