Recipes
Things to make with International Fabulous Flats™ Tandoori Naan
Masala-spiced Tomato Salsa
1/3 cup caramelized onions (see recipe below) 2 tbsp canola oil 1 tbsp finely chopped fresh ginger 1 clove fresh garlic, finely chopped 1/2 green jalapeno pepper, finely chopped 1 tsp cumin seeds 1/4 tsp black mustard seeds 1tbsp commercial masala seasoning 2 tbsp coarsely chopped coriander 1 cup coarsely chopped ripe tomato Salt and pepper to taste
In a medium-sized skillet heat over medium heat, heat oil. Add the caramelized onions, ginger, garlic, jalapeno, cumin seeds and mustard seeds. Cook 1 minute, constantly stirring, then add the masala seasoning. Continue to cook for another minute.
Remove pan from heat; add tomato.
Season to taste and let cool.
Stir in the coriander before serving.
Serve as a dip with warmed International Fabulous Flats™ Tandoori Naan Original variety, cut into strips.
Yield: about 2 cups.
CARAMELIZED ONIONS
2 tbsp extra-virgin olive oil
2 medium-sized onions, thinly sliced (preferably sweet onions)
Salt and pepper to taste
In a skillet heat oil over medium-high heat. Add onions, stir and reduce heat to medium-low. Cook onions 20 to 25 minutes, stirring often until onions are a rich brown, caramel color and very soft.
Remove from heat, season to taste and let cool.
Cooked onions can be refrigerated in an airtight container for up to 3 days.
Makes 1 cup
