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$0.59 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 75% 
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.
Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Leth Steinagrund Gruner Veltliner. It has 4 out of 5 stars and a bottle costs about 14 dollars.
The nose combines spice with a reductive fruit; the palate displays peppery notes; a classic Veltliner from loess terraces. This wine is part of a line from Leth that displays complexity in flavor, minerality and durability.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
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.
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.
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).
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
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.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
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.
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.
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