| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
|
1 |
Servings |
INGREDIENTS
| 30 |
oz |
Paneer cheese made from 1 1/2 gallons of milk or 2 containers; (15 ounces each) ricotta cheese |
| 2 |
c |
Packed fresh homemade bread crumbs |
| 2/3 |
c |
Sugar |
| 1/4 |
ts |
Coarse salt |
| 2 |
lg |
Eggs; lightly beaten |
| 1/2 |
c |
Melted unsalted butter |
| 1 1/2 |
ts |
Freshly ground cardamom; (from 8 green cardamom pods) |
| 1/2 |
ts |
Almond extract |
| 3/4 |
c |
Finely diced ripe but firm mangoes |
| 1/2 |
c |
Sliced almonds |
| 1 |
lg |
Ripe mango; peeled, pitted, and flesh chopped |
| 1/3 |
c |
Pineapple juice or peach nectar |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
CrPme Cassis; (up to 4) |
| 1/4 |
ts |
Nutmeg |
| 1 |
pn |
White pepper |
INSTRUCTIONS
MANGO SAUCE
Also, 2 recipes from food network that I've meant to try but haven't. They
looked great on the show, Cooking Live.
Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread
crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into
a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and
almonds.
Bake on middle rack of the oven until top is golden, about 1 hour and 15
minutes. Let cool (it will keep in refrigerator for a week). Cut into
3-inch squares and serve with mango sauce (see recipe below).
Yield: 6 servings
MANGO SAUCE: Combine all the ingredients and puree in a food processor.
Refrigerate and chill until needed.
Yield: 2 cups
Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Aug 29,
1998, converted by MM_Buster v2.0l.
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