SPICED NAAN
This Indian stuffed naan bread has a wonderful, spicy filling and is surprisingly easy to make.
Provided by SKYCHIA3
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
- Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
- Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes.
- Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 440 calories, Carbohydrate 66.3 g, Cholesterol 26.7 mg, Fat 15.5 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 665.7 mg, Sugar 9.2 g
SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS
Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Provided by Anna Glover
Categories Dinner, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 15
Steps:
- Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
- Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
- Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
- Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
- Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
INDIAN-SPICED PEPPER STEAK
Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Gather all your ingredients and place around large work area, near stove.
- Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
- Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
- Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
- Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
- For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
- For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.
INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
- Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
- Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
- Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.
Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams
SPICY NAAN
This is a reasonably simple recipe for an Indian flatbread. I got the recipe from a magazine and modified it. It's a bit time-consuming, but definitely worth it! Goes great with curries.
Provided by pollen
Categories Breads
Time 1h45m
Yield 12 breads, 6 serving(s)
Number Of Ingredients 8
Steps:
- Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes).
- Mix the yeast/water, the milk and the rest of the water in a large bowl.
- Stir in 2 cups of flour (always stir in the same direction) until smooth.
- Add the salt, oil and cumin seeds and stir well.
- Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir.
- Turn out dough onto a lightly floured board.
- Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board.
- Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer).
- When the dough has risen to about double its original size, knead it down.
- Preheat the oven to 500ºF.
- I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used.
- If you don't have baking tiles, just use a baking sheet (I guess).
- Cut the dough into 12 equal pieces and form them into balls.
- Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough).
- Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape.
- Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven.
- Bake for about 6 minutes, or until puffy and getting brown.
- Yum!
More about "spiced naan food"
SPICY GARLIC NAAN - AN IRRESISTABLE FLATBREAD | JO EATS
From joeats.net
5/5 (4)Total Time 30 minsCategory BreadCalories 441 per serving
- In a large bowl, whisk together flour, baking powder, instant yeast, kosher salt, and brown sugar. Add yogurt and mix until a dough forms. If it’s too dry add a tablespoon of water at a time until you have a slightly sticky, somewhat shaggy, but cohesive ball of dough. Cover with plastic wrap and let rise until doubled in size – roughly an hour (but could be sooner).
- Divide the dough into four pieces and roll each portion out, on a well floured surface, to a rough 9 inch circle. Keep rolled out dough separated by pieces of parchment paper while you finish the rest of the dough.
- Place a large skillet (cast iron or stainless steel work best) over medium high heat. Heat one teaspoon of oil until it shimmers but doesn’t smoke. Lay one dough round in the pan and immediately cover with a tight fitting lid (or a large rimmed baking sheet). Cook covered for two minutes. Remove lid and flip naan. Cook the second side, uncovered, until it is spotty brown. Wrap cooked naan in a clean kitchen towel to keep warm while you repeat the process with the rest of the dough.
- When all the naan has been cooked, wipe out the skillet with a paper towel and return to medium heat. Melt the butter and add the garlic, kosher salt, and chili flake. Sauté until garlic is light golden in color. Remove from heat. Spoon spicy garlic butter directly onto warm naan and garnish with parsley. Serve immediately.
SPICY NAAN BREAD RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
SPICED VEGETABLE BALTI WITH GARLIC NAAN | TESCO REAL FOOD
From realfood.tesco.com
5/5 (22)Total Time 45 minsCategory DinnerCalories 460 per serving
24 INDIAN FOOD RECIPES TO MAKE AMAZING MEALS - BRIT - CO
From brit.co
Reviews 4Cuisine IndianRatings 4Servings 4
GRILLED INDIAN-SPICED FLATBREAD RECIPE BY SYJIL ASHRAF
From thedailymeal.com
4.5/5 (2)Total Time 25 minsCategory EntreesCalories 332 per serving
BULLET NAAN (SPICY INDIAN FLATBREAD) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
Reviews 2Category SideCuisine IndianTotal Time 35 mins
- Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast
SPICED CHICKPEA NAAN NACHOS (VEGETARIAN) | SWEET PEAS ...
From sweetpeasandsaffron.com
5/5 (2)Total Time 25 minsCategory AppetizerCalories 535 per serving
- In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.
SPICED NAAN RECIPE – AWESOME CUISINE
From awesomecuisine.com
Estimated Reading Time 1 min
NIGEL SLATERS SPICED MUSHROOMS ON NAAN RECIPE - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 2 mins
INDIAN SPICED BUTTERNUT SQUASH NAAN PIZZA WITH A GARLICY ...
From littleferrarokitchen.com
5/5 (1)Total Time 1 hr 15 minsEstimated Reading Time 4 mins
NIGEL SLATER'S SPICED MUSHROOMS ON NAAN RECIPE ...
From theguardian.com
Estimated Reading Time 2 mins
INDIAN SPICED NAAN PIZZAS - CAMILLE STYLES
From camillestyles.com
Cuisine Indian-InspiredEstimated Reading Time 7 minsServings 2Total Time 1 hr 20 mins
SPICED VEGGIE NAAN PIZZAS - THE GOURMET RD
From thehealthyepicurean.com
Reviews 2Category DinnerCuisine AmericanTotal Time 50 mins
SPICY SAUSAGE NAAN BREAD SANDWICHES - DELISHABLY
From delishably.com
Estimated Reading Time 5 mins
SPICY NAAN RECIPE | MASALA TV
From masala.tv
Servings 4Estimated Reading Time 40 secsCategory LatestTotal Time 35 mins
SPICY KEEMA NAAN AND CUCUMBER RAITA – SHOP.SPICEITUPP.COM
From shop.spiceitupp.com
Availability In stock
SPICY NAAN RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 2 mins
SPICED-YOGURT TOMATO SALAD & NAAN RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Tomato Salad RecipesCalories 220 per servingTotal Time 5 mins
COLLECTIONS | CAFE SPICE DIRECT
From cafespice.com
INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN RECIPE - FOOD NEWS
From foodnewsnews.com
SPICED NAAN | THE DISNEY FOOD BLOG
From disneyfoodblog.com
SPICY NAAN PIZZA |STREET FOOD VIDEOS #COOKING #STREETFOOD ...
From youtube.com
SPICE ODYSEE FOOD VAN, DUNSBOROUGH - MENU, PRICES ...
From tripadvisor.ca
MENU - THE CLAY OVEN
From theclayovenfoodtruck.ca
GINGER BREAD SPICED NAAN KHATAI (COOKIE) | FOODNFLAVORS ...
From foodnflavors.com
SPICED NAAN | RECIPE | NAAN, RECIPES, FOOD INSPIRATION
From pinterest.com
NAAN PIZZAS WITH SPICED GROUND BEEF MEAL KIT DELIVERY ...
From makegoodfood.ca
NAAN - MENU - SPICY 6 FINE INDIAN CUISINE - VANCOUVER
From yelp.ca
SAUCY INDIAN SPICED CHICKEN WITH NAAN. | RECIPE | INDIAN ...
VENISON KOFTA MASALA WITH SPICED NAAN BREADS RECIPE - FOOD ...
From foodnewsnews.com
INDIAN SPICED CHICKEN NAAN WRAPS - SANDWICH & FOOD TO GO NEWS
From sandwichandfoodtogonews.co.uk
NAAN PIZZAS WITH SPICED GROUND BEEF MEAL KIT DELIVERY ...
From makegoodfood.ca
SPICE ROOM | MENU
From denverspiceroom.com
NAAN BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
31 NAAN BREAD TOPPINGS IDEAS | NAAN, NAAN BREAD, BREAD ...
From pinterest.ca
TURMERIC SPICED CHICKPEA NAAN |EUPHORIC VEGAN
From euphoricvegan.com
CAFE SPICE INTRODUCES NAAN TOASTIES - PERISHABLE NEWS
From perishablenews.com
CAFE SPICE INTRODUCES NAAN TOASTIES - PERISHABLE NEWS
From perishablenews.com
INDIAN SPICE COMPANY - INDIAN TAKEAWAY GREYSTONES
From indianspicegreystones.com
SPICY CHIPS NAAN STREET FOOD RECIPE | HOW TO MAKE SPICY ...
From youtube.com
CAFE SPICE'S NEW NAAN TOASTIES - LOCAL FOOD EATER
From localfoodeater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love