My friend Pratichi had recently made these beautiful cheese-base tacos, and stuffed them with some scrambled eggs…(You can see her recipe here)..So tempting were those, that I just had to make my own. Me and Dad love cheese, and even mom who isn’t such a huge fan of cheese loved these, so I am very happy that my experiment turned out successful….because these were just that, an experiment, fusion experiment 😀
I was dying to make these for the longest time..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!!!!
I have used some leftover Rajma for the filling, and made a fresh Garlic-Chili cream sauce to compliment the rajma. Then I added some sliced onions, and sprinkled some Maharashtrian ‘Kanda-Lasun’ masala or Onion-garlic dry masala on top. I was surprised at how well the components complimented each other.
It’s best to use a high fat cheese or this, like Mozzarella or Gruyere, Cheddar too works well. As you can see, my tuile is quite dark and well-browned because we like it that way. You can cook it for a shorter amount of time if you prefer a lighter base.
Cheese Tuiles (with Rajma masala & Garlic-chili Cream sauce)
For the tuiles:
- Cheddar cheese – 1 cup, grated
- Processed cheese – 1/2 cup, grated
- (Makes 4)
- 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.
For the sauce:
- Garlic – 12 to 14 cloves
- Green chilies – 2
- APF – 1 tbsp
- Butter – 1 tbsp
- Milk – 1 cup
- Fresh cream – 2 tbsp
- Salt to taste
- 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.
For the filling:
- Leftover rajma masala – 1 cup, about 4 tbsp for each tuile
- Onions – sliced lengthwise
- Garlic-chili masala or red chili flakes
- 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.
- I was obviously doing a jugadu business here, and have used minimal toppings because I had nothing at home.
- You can use some sausages or seekh kebabs for the filling, along with some lettuce, tomatoes, and salad dressing, choices are endless.
- We love our stuff roasted, toasted and fried really well, so I have cooked the cheese until it is well browned…you may choose not to.