TANDOORI NAAN BRUSCHETTA
This easy flatbread is delicious as an appetizer or as a light lunch. It's also a great way to use up fresh herbs from your garden. Tandoori Naan flatbread can be found at Whole Foods.
Provided by SashasMommy
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brush each flatbread with olive oil.
- Use a knife or a pizza cutter to cut each flatbread into two or three pieces.
- Dice the peppers and the tomatoes.
- Arrange the flatbread on a pizza or cookie pan and sprinkle with spices.
- Top with diced peppers and tomatoes and then with cheese.
- Bake at 350 degrees for 15 minutes or until edges are browned and flatbreads are crispy.
LAMB MEATBALLS OVER TANDOORI NAAN
I love making lamb meatballs; the combination of mint and lamb make for a very exciting flavor profile. These meatballs are combined with a hearty prepared tomato sauce and then served over tandoori naan with melted cheese to create a delicious dish.
Provided by jdwuscg
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
- Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
- Bake in the oven until cheese is melted, 5 to 10 minutes.
Nutrition Facts : Calories 771.2 calories, Carbohydrate 61 g, Cholesterol 186.8 mg, Fat 38 g, Fiber 11.1 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1884.7 mg, Sugar 10.6 g
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
TANDOORI-BAKED FLAT BREADS / NAAN
Number Of Ingredients 9
Steps:
- 1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook add more flour, if necessary. It should take 6 to 8 minutes.2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.3. Preheat the grill to high.4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.Makes 14 to 16 naans serves 7 to 8
Nutrition Facts : Nutritional Facts Serves
TANDOORI-BAKED FLAT BREADS (NAAN)
Another recipe I am posting for India that is from "The BBQ Bible" by Steven Raichlen. Here is what he states: "The procedure is simple enough. When you order naan, the baker takes a soft white ball of dough and rolls it into a flat bread. A few slaps from hand to hand stretch the bread into its traditional teardrop shape. Using a pillowlike holder called a gaddi (literally "throne"), the baker presses the bread onto the walls of a hot tandoor. The gaddi protects his hand-a must when you consider that the temperature of the tandoor can reach 700°F. The bread emerges from the oven puffed and blistered on top and crisp and brown on the bottom. It's sweet and smoky, pliable and moist, and about as delicious as bread gets. Note: Allow 2 hours for rising.
Provided by diner524
Categories Breads
Time 23m
Yield 14-16 naans, 7-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook; add more flour, if necessary. It should take 6 to 8 minutes.
- 2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.
- 3. Preheat the grill to high.
- 4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.
- 5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
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- Goat Cheese & Corn. Top L&B Tandoori Naan Bread with goat cheese, corn and sliced shallots. Bake 10-12 minutes at 375 F. Garnish with cooked bacon bits.
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- Combine yogurt, olive oil, cumin, coriander, gram masala, turmeric, garlic, ginger, and salt in a large bowl. Whisk the until well combined. Place ricotta cheese in a fine mesh strainer and let sit for an hour.
- Cut the chicken thighs into 1-inch dice. Place the chicken in a large resealable plastic bag. Pour yogurt marinade over the chicken. Seal the bag and toss the chicken in the bag until evenly coated with marinade. Refrigerate for a minimum of 1 hour or overnight.
- Heat a large non-stick skillet over medium-high heat. Working in batches cook the chicken in the skillet until cooked through, about 8 minutes.
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- Pour hot water into a small bowl and stir in the yeast. Cover and let it sit for about 10 minutes till it has a nice layer of foam at the top.
- In another large mixing bowl, sift dry ingredients all purpose flour(maida), baking soda, salt, and sugar.
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- Combine the yogurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade. Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate 2 hours or overnight.
- Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160 degrees F. Remove from heat and cut into chunks.
- Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency. Spread the naan with the tomato-yogurt mixture. Top with the red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat
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#30-minutes-or-less #time-to-make #course #preparation #appetizers
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