Tumgik
#naan bread
daily-deliciousness · 4 months
Text
Tumblr media
Smoked salmon mini naan pizza
371 notes · View notes
spatialapprentice · 5 months
Text
Naan bread doesnt feel like a mortal meal made by mundane means. It feels like a wizard meal created through alchemy
169 notes · View notes
eat-love-eat · 9 months
Text
Tumblr media
Caprese Naan Pizzas
304 notes · View notes
vegan-nom-noms · 3 months
Text
Tumblr media
Vegan Falafel Curry With Naan Bread
147 notes · View notes
brattylikestoeat · 4 months
Text
52 notes · View notes
Photo
Tumblr media
Homemade Naan
56 notes · View notes
kushi-s · 1 year
Photo
Tumblr media
Easy Naan Bread
Details https://bit.ly/3ozmz3x
Make this simple and easy naan bread at home. You will never bring those store ones again.
30 notes · View notes
appetizeme · 12 days
Text
Tumblr media
Ultimate Spring Brunch Board~ prepared by Tieghan Gerard
Introducing the Ultimate Spring Brunch Board—a feast that caters to all tastes! Indulge in roasted baby potatoes, crispy bacon, and savory smoked salmon alongside perfectly cooked eggs and juicy tomatoes paired with creamy burrata. Accompanied by a selection of freshly baked bagels and soft naan bread, complete with an array of cream cheese and spreads to satisfy every brunch craving. This spread has it all, and then some! 🌸🍳🥓 #SpringBrunch #FeastForAll #BrunchSpread
3 notes · View notes
everyveganrecipe · 1 year
Text
Easy Dal Makhani with Naan Recipe Probably one of the most popular Indian dal, Dal Makhani or lentils with butter, is creamy, rich, savory, and complex. This recipe makes it vegan, easy, and much faster to create this classic recipe including naan to serve it with!
Tumblr media
28 notes · View notes
sugarstarskitchen · 9 months
Text
Tumblr media Tumblr media
I launched FFXIV and 5 minutes into new content I was already drooling. Zero’s curry looked delicious 🤤 I made my first garlic naan today with some chicken tikka masala since I was super lucky and had all the ingredients at home! I did order Kashmiri chili powder for next time though. Still, craving satiated and I have leftovers too! The second picture is the game version of what I saw. Now, let’s see if I can play some more and not drool every time. 🤣
16 notes · View notes
Text
Tumblr media
Mango saag paneer with roast potatoes, naan bread, samosa, mango chutney…..
9 notes · View notes
themessykitchen · 1 year
Text
Tumblr media
blueberry & feta naan
27 notes · View notes
rucysims · 5 months
Photo
Tumblr media
Cajun Boudin Pizza Recipe This Cajun take on typical pizza uses naan for the crust and tops it with marinara, sausage, peppers, and Cajun seasoning. 1 pinch Cajun seasoning or to taste, 1 tandoori naan bread, 1 link boudin sausage, 1/4 onion sliced or to taste, 1 cup grated mozzarella cheese, 1/4 cup prepared marinara sauce or as needed, 1/4 green bell pepper sliced or to taste
2 notes · View notes
larquettelikesfood · 2 years
Text
Tumblr media
Chickpea curry
31 notes · View notes
petermorwood · 2 years
Note
Do you have a preferred Murgh Makhani recipe?
No, I don’t, it’s a bit bland and over-rich, Chicken Tikka Masala likewise (my last try at a highly unauthentic Ghosht Mirch Achaar (chilli pickle lamb) on the other hand...)
I was just taking a guess at the dish in the photo. :->
*****
Having said that, here’s one you might like to try: Murgh Dahi / Chicken in Yogurt, something I've never had in a restaurant. There are numerous recipes on-line, all different in one way or another; this is mine, a homebrew combining what I think are the best bits from several seen in books.
Like the chilli pickle lamb it’s far from authentic, but tastes rather good.
1 chicken, skinned and jointed or about 1.5 kg / 3lbs of skinned chicken breasts and legs
300 ml plain yogurt 1 large onion, finely chopped 5 cloves garlic, peeled & finely chopped 5cm / 2 inch of fresh ginger, peeled / scrubbed & finely chopped 2-4 green chillis depending on heat preference, seeded & finely chopped 1 large green sweet pepper, seeded & finely chopped 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground black pepper ½ tsp salt
100ml ghee / oil (not olive) 1 tsp garam masala Juice of 1 lime 100g fresh coriander leaves
Jab the skinned chicken joints all over with a fork or the point of a sharp knife, and put them in a glass or stainless steel bowl.
Combine the yogurt, onion, garlic, ginger, chillis, sweet pepper, ground coriander and ground cumin. This can be whizzed smooth in a blender, though if the chopping is fine enough it can be used as-is.
Pour this marinade over the chicken pieces, ensure they’re well coated, then cover the bowl and put it somewhere cool or in the fridge for at least 12 hours or overnight.
Turn the chicken pieces occasionally while they marinate but NB, there’s no need to set a wake-up timer if they’re left overnight. Turn over in bed and turn them next morning.
When ready to cook the chicken, remove the pieces from the marinade and put them to drip on a rack set over the bowl.
Heat the ghee or oil in a heavy saucepan until very hot.
Add the chicken pieces to the pan (watch out for spitting!) and fry briskly for a couple of minutes until the chicken begins to colour.
Reduce the heat to medium, add the marinade, cover the pan and simmer, frequently spooning the sauce over the chicken, until the sauce has reduced and thickened. This will take about 35-45 minutes.
(Don’t be tempted to speed things up with increased heat, it risks the sauce catching and scorching. If that happens, transfer everything not stuck to another pan as gently as possible; pour, don't stir, and definitely don't scrape.)
When satisfied with the texture of the sauce (thinner with rice, thicker with breads), add the garam masala and mix well, then transfer the chicken and sauce to a serving dish.
Sprinkle with lime juice, garnish with chopped coriander leaves and serve up with Basmati or pilau rice / naan, paratha, chapatti...
*****
Though I’ve never heard of either, a vegetarian version could substitute paneer (pressed cheese) for the chicken, while a vegan version could substitute channa dhal (tinned or pre-soaked chickpeas) for the chicken and coconut milk / cream for the yogurt.
I’d pass on the marinade stage in both instances and go direct to using that mixture as the cooking sauce it becomes in the original.
If anyone tries one or the other, I’ll be interested to hear how (or if!) it worked out.
*****
Also: here’s my recipe for naan, another combination of good bits from several.
Side-note; it’s a common joke to point out that “naan bread” means “bread bread”, which may be true in some Indian languages (there are 22 major and many more minor) but probably not in others.
In addition there are lots of different regional breads and adding an explanation to “a mysterious word not in my language” seems a courtesy.
Even so, “bread” isn’t tacked onto “chapatti” or “paratha” or “roti” or etc., so YMMV. While linguists argue, sensible people can pinch their bread and eat it. :->
27 notes · View notes
connecttofood · 9 months
Text
Tumblr media Tumblr media Tumblr media
Paneer Butter Masala with Naan
3 notes · View notes