Salted Naan Wedges Recipes

Steps:

• Whisk the egg and baking powder in a large bowl. Add the milk, sugar, 1 teaspoon salt and 1 cup water. Stir until smooth. Add 4 1/2 cups of flour and mix slowly. Add additional flour if necessary. Knead the dough until smooth, 5 to 10 minutes.
• Preheat a lightly oiled grill on high, about 500 degrees F.
• Divide the dough into 3 to 4 tennis-ball-sized pieces of dough. Roll the balls out into a thin circle and place on the preheated grill. Cook, turning once, until puffed and lightly browned, less than 1 minute. Continue the process until all of the naan is cooked, then brush with melted butter.

Steps:

• Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight.
• Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks.
• Combine the jalapeño paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine.
• Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala.
• Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired.
• Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water).
• Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes.
• Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each naan bread into 8 wedges using a knife or pizza cutter. Arrange them all on a baking sheet. Brush both sides of the wedges with olive oil. Sprinkle both sides generously with the salt.
• Bake until they're golden brown and crisp, 15 to 18 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

Steps:

• Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

Steps:

• Preheat oven to 200 degree C.
• Place wedges in a large bowl and add olive oil, mustard, sea salt and pepper.
• mix to coat.
• Place wedges on baking paper lined baking tray.
• Bake for 1 hour tossing about 4 times.
• Remove when wedges are golden.