Stromboli & Tandoori Butter Board in Microwave

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:

1. Mix all the marinade ingredients. Add in the corn, paneer & ginger-garlic paste
2. In a bowl heat mustard oil for 5 mins at 100% micro power
3. Add marinated paneer & corn, & sauté for 7-8 mins
4. Place a parchment paper on a board of your choice. Spread a thin layer of softened butter
5. Spread cooled down tandoori paneer & corn evenly over the butter
6. Top with mixed color peppers, onions, cilantro, chaat masala, mint-cilantro chutney, garlic chutney & micro greens

For Stromboli:

1. Select bake program & preheat Quartz Oven at 200⁰C
2. Roll dough out & stretch out on a piece of parchment paper. Spread pizza sauce leaving about 2 inches from the edge
3. Top with chicken salami, 1 cup cheese chicken pepperoni
4. Roll up the dough to seal & fold where the seam is
5. Lay the Stromboli & brush with an egg & cut small slits
6. Top with ¼ cup cheese, Italian seasoning & sprinkle with parsley
7. Bake for 20 mins