Stromboli & Tandoori Butter Board in Microwave
By IFB | February 8, 2023
Program: Bake
Pre heat temp: 200⁰C
Pre heat temp: 10 mins
Cook temp: 200⁰C
Cook temp: 20 mins
Ingredients:
For Tandoori Corn & Paneer:
- 1/2 cup corn
- 1/2 cup paneer
- 2 tsp mustard oil
- 1 1/2 tsp ginger garlic paste
- 11/2 cup butter
Marinade:
- 2 tbsp hung curd
- 1 tbsp mustard oil
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp mango powder
- 1/2 tsp kasoori methi
- 1 tsp lemon juice
- 1/4 tsp garam masala
- 1/2 tsp corianderer powder
- 2 tsp besan
- Salt to taste
Toppings:
- 2 tbsp bell peppers
- 3 tbsp red onion
- 1 tbsp cilantro
- Chaat masala
- Mint cilantro chutney
- Garlic chutney
For Stromboli:
- 150 gms pizza dough
- 1/2 cup pizza sauce
- 12 slices chicken salami
- 16 slices chicken pepperoni
- 1 1/4 cup mozzarella cheese
- 1 egg
- 1 tsp Italian seasoning
- 2 tbsp parsley
Preparation:
For Tandoori Butter board:
- Mix all the marinade ingredients. Add in the corn, paneer & ginger-garlic paste
- In a bowl heat mustard oil for 5 mins at 100% micro power
- Add marinated paneer & corn, & sauté for 7-8 mins
- Place a parchment paper on a board of your choice. Spread a thin layer of softened butter
- Spread cooled down tandoori paneer & corn evenly over the butter
- Top with mixed color peppers, onions, cilantro, chaat masala, mint-cilantro chutney, garlic chutney & micro greens
For Stromboli:
- Select bake program & preheat Quartz Oven at 200⁰C
- Roll dough out & stretch out on a piece of parchment paper. Spread pizza sauce leaving about 2 inches from the edge
- Top with chicken salami, 1 cup cheese chicken pepperoni
- Roll up the dough to seal & fold where the seam is
- Lay the Stromboli & brush with an egg & cut small slits
- Top with ¼ cup cheese, Italian seasoning & sprinkle with parsley
- Bake for 20 mins
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