My 1000th Recipe Mango Paneer

Steps:

• Preheat the oven to 450 degrees F.
• In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside.
• In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy!
• Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges.
• Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve!

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.

Steps:

• Cut paneer into 1 X 2 inch rectangles of 1/2 inch thickness.
• Combine panner, ginger and garlic in a bowl.
• Marinate for an hour in the refrigerator.
• Barbecue the paneer on an electric grill or shallow-fry in a non-stick frying pan.
• Heat 3 tbsps.
• of ghee in a large non-stick wok.
• Add onions.
• Stir-fry until golden in colour.
• Add corriander, cumin, cinnamon, chilli and turmeric powders.
• Stir-fry for a minute.
• Add paneer, mango puree, cream, lime juice and salt to taste.
• Stir.
• Mix gently.
• Cook for a few minutes on low flame until the gravy is slightly thick.
• Garnish with chopped corriander leaves.
• Serve how with rotis.