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Cheese Tuiles (with Rajma masala & Garlic-chili Cream sauce)

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  1. Mexican Cuisine
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photo by Trisha Rudra

For the tuiles:
    Cheddar Cheese Cheddar cheese is one of the loved cheese which is used as a topping in pizza, pasta and soups. It is hard and pale yellow to off white in color. These cheese has a sharp taste and used mainly in savory dishes....
    • Queso Cheddar
    • Sal
    1/2 cups Processed cheese
    Processed cheese ...
      (Makes 4)
        For the sauce:
          12-14 pieces garlic cloves
          garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
          • ajo
          • Sal
          • Lashun
          2 pieces Green chili
          Green chili Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
          • Hari Mirchi
            (हरी मिर्च)
          1 heap tablespoon APF
            1 heap tablespoon Butter
            Butter It is a solid dairy product made by churning fresh and fermented cream or milk . It contains butterfat , milk proteins and water . It is used as spreading on bread , seasoning on cooked vegetables , in baking , sauce making and pan frying . It remains solid...
            • mantequilla
            • Sal
            • Makhan
            1 cups Milk
            Milk Milk is like base of all majorly all the dairy products like curd, cheese, butter, cream, condensed milk, powdered milk and yogurt. It also acts as a base ingredient for many desserts such as ice-cream, custard and beverages like shakes....
            • leche
            • Sal
            • doodh
            2 heap tablespoon cream
            cream Cream is the top waxy layer of the milk, produced after its refrigeration. Many recipes use cream to add buttery yet smooth flavor on consistency. Cream can also be used in desserts after adding sugar....
            • Malaee
            as per taste salt
            Also known as : sea salt , iodized salt
            • sal
            • Sal
            • namak
            For the filling:
              1 cups Leftover rajma masala about 4 tbsp for each tuile
                onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
                • cebolla
                • Sal
                • Pyaj
                red chili flakes ...
                  About The Chef
                  Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

                  Cheese Tuiles (with Rajma masala & Garlic-chili Cream sauce)

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                  • Prep:
                  • Cook:
                  Ever since Pratichi made her beautiful Cheese Base Tacos, I have been excited about trying them for myself. Unfortunately, with the rains and Dad being out of town, I have been unable to get all ingredients needed. And yet, my impatience has been at its peak...

                  Unable to resist, I decided to throw caution into the winds and yesterday, while Mom was busy cleaning house, I decided to surprise her with these for lunch. The lack of ingredients never has stopped me before, and I wasn't about to let it stop me now. I usually have cheese in stock, cheddar mostly, and processed, so that's what I used, and for the filling, I've gone desi-videshi fusion... no confoosion ;) I literally had nothing, NOTHING for garnish, so I've done a minimal job...and yet, it has turned out to be absolutely delicious!!!!

                  Thanks Pratichi for the inspiration and recipe
                  • 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.

                  • Assembly:

                  • 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.

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