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Mint, Fennel and Garlic Naan

 
One serving costs about $0.59

$0.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish Indian,Asian
spoonacular Score:74%

Spoonacular Score: 74%

 

The recipe Mint, Fennel and Garlic Naan could satisfy your Indian craving in around 45 minutes. Watching your figure? This vegetarian recipe has 232 calories, 11g of protein, and 5g of fat per serving. For 59 cents per serving, you get a hor d'oeuvre that serves 10. Head to the store and pick up f water, flax meal, rapid rise yeast, and a few other things to make it today. 1 person has tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try garlic naan , how to make garlic naan on stove top and oven, Spaghetti with Fennel Pollen, Orange, Garlic, and Mint, and Naan dippers with fresh mint & coriander raita for similar recipes.

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Indaba Chenin Blanc

Chenin Blanc is South Africa's most widely planted varietal and the Cape's signature white. This fresh, vibrant version offers succulent flavors of tropical fruit, melon and pear, backed by bright citrus flavors and a touch of honey. Lively peppery notes and an underlying mineral character shine through on the finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp brown sugar
brown sugar
0.25 cups
0.25 cups flax meal
flax meal
0.44 cloves
0.44 cloves garlic
garlic
2.75 cups
2.75 cups milk
milk
0.5 cups
0.5 cups mint leaves
mint leaves
4 Tbsps
4 Tbsps nutritional yeast
nutritional yeast
some
some salt
salt
3 cups
3 cups unbleached flour
unbleached flour
0.5 cups
0.5 cups water
water
4 tsps
4 tsps yeast
yeast
1 Tbsp brown sugar
1 Tbsp
brown sugar
0.25 cups flax meal
0.25 cups
flax meal
0.44 cloves garlic
0.44 cloves
garlic
2.75 cups milk
2.75 cups
milk
0.5 cups mint leaves
0.5 cups
mint leaves
4 Tbsps nutritional yeast
4 Tbsps
nutritional yeast
some salt
some
salt
3 cups unbleached flour
3 cups
unbleached flour
0.5 cups water
0.5 cups
water
4 tsps yeast
4 tsps
yeast

Equipment

rolling pin
rolling pin
frying pan
frying pan
stove
stove
bowl
bowl
oven
oven
rolling pin
rolling pin
frying pan
frying pan
stove
stove
bowl
bowl
oven
oven


Instructions

  1. Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
  2. Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume - I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)
  3. When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
  4. Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about -inch thick and keep covered till ready to cook
  5. Cooking the Naan: Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
  6. Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;
  7. Alternately, flip and cook on the cast iron skillet till done

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.59
Ingredient
1 tablespoon brown sugar
¼ cups flax meal
4 cloves garlic
2.75 cups milk
½ cups mint leaves
4 tablespoons nutritional yeast
3 cups unbleached flour
4 teaspoons yeast
Price
$0.04
$0.27
$0.27
$0.91
$0.53
$1.18
$0.83
$1.85
$5.88

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
232 Calories
10g Protein
5g Total Fat
36g Carbs
29% Health Score
Limit These
Calories
232
12%

Fat
5g
8%

  Saturated Fat
1g
10%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
6mg
2%

Sodium
228mg
10%

Get Enough Of These
Protein
10g
22%

Vitamin B1
0.66mg
44%

Folate
134µg
34%

Selenium
18µg
27%

Manganese
0.46mg
23%

Vitamin B2
0.34mg
20%

Fiber
4g
17%

Phosphorus
152mg
15%

Vitamin B3
2mg
13%

Vitamin B5
1mg
11%

Calcium
102mg
10%

Magnesium
36mg
9%

Copper
0.17mg
8%

Potassium
283mg
8%

Zinc
1mg
8%

Vitamin B6
0.15mg
7%

Vitamin D
0.87µg
6%

Iron
1mg
6%

Vitamin B12
0.31µg
5%

Vitamin A
205IU
4%

Vitamin E
0.21mg
1%

Vitamin C
1mg
1%

covered percent of daily need

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