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photo by Trisha Rudra
Recipe by Trisha Rudra
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Method: (For the tullies)
Heat a non-stick pan, and keep it on the lowest flame.
Grease it with a bit of oil or butter.
Carefully place the grated cheese in a neat circle in the center.
The cheese will start cooking, bubbling and turning brown.
Give it time to firm up, and switch off the heat after 3 mins, allowing it to cook on residual heat.
Carefully lift it up with the help of a spatula, and immediately place it upside down on a rolling pin.
Let the tuile cool into the shape of a rough taco.
Method:(For the sauce)
Using a mortar pestle, grind the garlic and chilies into a coarse paste.
Heat a pan and add the butter.
Add the paste and fry it until the raw smell goes away and garlic is sauteed well.
Add the flour and fry it gently.
Add the cream and salt.
Stir and combine.
Add the milk, whisk quickly, and turn off heat, keeping sauce smooth and flowy.
Place each Cheese tuile on a serving plate, arranging it like I have, or like a taco.
Now lay a spoonful of rajma in the middle (you may bhuno the rajma to dry up the gravy, like I did)
Spoon in a bit of the cream sauce, and repeat layers once more.
Finally, top with onions, and some chili flakes, or chili masala.
Repeat for each tuile, and serve hot.