Rosemary Chilli Naan Recipes

ROSEMARY & CHILLI NAAN

Rosemary & chilli naan image

Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below

Provided by Roopa Gulati

Time 8m

Number Of Ingredients 4

Ingredients

1 tsp chopped rosemary leaves
1 red chilli , deseeded and finely chopped
1 tbsp olive oil
2 large naan bread

Steps:

Heat the grill to hot. Mix chopped rosemary leaves with the red chilli and stir in olive oil. Drizzle 2 large naans with 1 tbsp water and spread over the rosemary mix. Grill for 2-3 mins until golden, then serve.

CHEESY CHILLI NAAN BREAD

Cheesy Chilli Naan Bread image

Make and share this Cheesy Chilli Naan Bread recipe from Food.com.

Provided by FlipTheScript Recipe

Categories Breads

Time 1h18m

Yield 2 Naan Bread, 2 serving(s)

Number Of Ingredients 12

Ingredients

250 g plain flour (plus extra for dusting)
4 g salt
4 g yeast
1/2 tablespoon extra virgin olive oil (plus extra for frying)
160 ml water
1 teaspoon cumin powder
1 teaspoon onion seeds
1 teaspoon garlic powder
1/4 teaspoon coriander powder
1/2 tablespoon chipotle chili flakes
20 g cheddar cheese
1/2 teaspoon butter (for serving)

Steps:

Preperation:.
Lightly flour a dry surface.
Place a sheet of greaseproof paper on a baking tray.
Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
Form a well in the centre of the dry ingredients and add the Oil and Water.
Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
Remove from mixing bowl and place onto the floured surface.
The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
Method:.
Once the dough has risen, place onto a lightly floured surface.
Roll each ball out to a maximum thickness of 1cm.
Sprinkle the cheese in the centre of the dough.
Pull the edges of the dough inward and form together to seal the cheese inside.
Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
Heat a large, lightly oiled pan.
Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

Nutrition Facts : Calories 668.8, Fat 9.9, SaturatedFat 3.5, Cholesterol 13, Sodium 888.2, Carbohydrate 122.8, Fiber 5.7, Sugar 0.7, Protein 20.2

NAN'S CHILI

Nan's Chili image

This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.

Provided by PanNan

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs lean ground beef
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 cups water
1 tablespoon dried onion flakes
1 tablespoon instant minced garlic
2 teaspoons paprika
3/4 teaspoon cumin
1/4 teaspoon red cayenne pepper
1/3 cup chili powder
1 1/2 teaspoons salt
2 (15 ounce) cans red kidney beans, drained

Steps:

Brown ground beef.
Add tomato sauce, tomatoes and water.
Stir in the onion, garlic and seasonings.
Add beans and simmer 30- 45 minutes.
Serve with saltine crackers to crush into the chili.

Nutrition Facts : Calories 505.4, Fat 17.3, SaturatedFat 6.5, Cholesterol 98.3, Sodium 1208.4, Carbohydrate 44.4, Fiber 15.4, Sugar 6.4, Protein 45.4

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