SANAA'S JALAPENO LIME PICKLE
Steps:
- Heat the oil in a heavy bottom sauce pot. Add the shallots and salt. Cook until the shallots are soft and translucent.
- Add the ancho chili powder, paprika, curry powder and cayenne pepper. Cook stirring frequently to avoid burning the spices and until the spices are fragrant.
- Add the sugar, white vinegar, lime juice and lime zest and bring to a boil. Reduce the heat to low and cook for approximately 10 minutes.
- Turn off the heat and add the jalapenos and let steep at room temperature for 30 minutes. Chill in refrigerator and store in an airtight container for up to two weeks.
Nutrition Facts : Calories 79 kcal, ServingSize 2 tablespoons, Carbohydrate 7 g, Fat 6 g, Sodium 631 mg, Sugar 7 g, UnsaturatedFat 5 g
NAAN
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Provided by Bob Cody
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g
TRIO OF DIPS WITH TOASTED NAAN
Do you love entertaining, but find you're always serving the same appetizers? Try this: start with plain yogurt as a base for a wide variety of delectable dips and add your favorite Patak's® chutneys or pickles for a burst of flavor. You can even use them to personalize store-bought dips!
Categories Starters & Snacks, Diwali
Time 25m
Number Of Ingredients 0
Steps:
- Put the Patak's® Lime Pickle and 1 cup of yogurt in a blender and process until smooth. Add the mint, cilantro and green onion, and blend. Stir in the remaining ¼ cup of yogurt.
- Combine the yogurt, cucumber, cumin and garlic in a medium bowl. Garnish with cilantro.
- Purée the Patak's® Sweet Mango Chutney in a blender or finely chop it on a cutting board. Pour it into a saucepan and stir in the coconut cream. Cook on medium heat until most of the water evaporates.
- Preheat the oven to 400 °F and line a baking sheet with parchment paper. Slice naan bread into long triangles. Lay the pieces on the prepared baking sheet and bake for 10 min. Serve alongside the dips with Patak's® Mango Chutney in little serving dishes for an authentic Indian feast!
LENTIL AND SPLIT PEA DIP WITH ROASTED GARLIC NAAN
Steps:
- Preheat oven to 400 degrees F.
- Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
- Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces and serve warm with the Lentil and Split Pea Dip.
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.
GARLIC NAAN
Provided by Maneet Chauhan
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Combine softened butter, shredded cheese, garam masala, if using, garlic powder and minced garlic in a small bowl. Spread evenly on the naan.
- Bake until butter is melted and bubbly, 5 to 7 minutes. (You can also broil for 1 to 2 minutes at the end to give it a more crisp top.)
- Garnish with fresh chopped cilantro.
NAAN DIPPERS WITH FRESH MINT & CORIANDER RAITA
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Dinner, Snack, Starter
Time 30m
Number Of Ingredients 9
Steps:
- Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
- In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
- To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.
Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
TRIO OF DIPS WITH TOASTED NAAN
Do you love entertaining, but find you're always serving the same appetizers? Try this: start with plain yogurt as a base for a wide variety of delectable dips, and add your favourite Patak's® chutneys or pickles for a burst of flavour. You can even use them to personalize store-bought dips!
Categories Starters & Snacks, Entrées et collations
Time 25m
Yield 6
Number Of Ingredients 0
Steps:
- Put the Patak's® Lime Pickle and 1 cup of yogurt in a blender and process until smooth. Add the mint, coriander and green onion, and blend. Stir in the remaining ¼ cup of yogurt.
- Combine the yogurt, cucumber, cumin and garlic in a medium bowl. Garnish with coriander.
- Purée the Patak's® Sweet Mango Chutney in a blender or finely chop it on a cutting board. Pour it into a saucepan and stir in the coconut cream. Cook on medium heat until most of the water evaporates.
- Preheat the oven to 400 °F (205 °C) and line a baking sheet with parchment paper. Slice naan bread into long triangles. Lay the pieces on the prepared baking sheet and bake for 10 min. Serve alongside the dips with Patak's® Mango Chutney in little serving dishes for an authentic Indian feast!
WHAT DIP GOES WITH NAAN BREAD? (22 BEST DIPS)
Why should you serve a dip with your naan?Well...Dips are an easy way to add a little bit of extra flavor to your food. They add some variety so that your guests aren't having the same thing over and over again (which is boring).They can be made in advance and stored for later use, which means less work for you on the day of your party or get-together.They're easy to make! All you need is some hummus, vegan cheese (if desired), pesto sauce (or homemade), salsa verde, or guacamole-and maybe some veggies if you want them too!
Provided by HappyMuncher
Categories Dip
Time 10m
Number Of Ingredients 22
Steps:
- Pick any of the dips from this list to serve with your Naan bread.
- Prepare the ingredients according to the recipe.
- Be ready to enjoy you less than 15 minutes!
Nutrition Facts : Calories 295 kcal, ServingSize 1 serving
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