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BTD Forums  /  Cook Right 4 Your Type  /  Punjabi Pizza
Posted by: san j, Monday, September 12, 2011, 12:45am
Today for lunch I made a small Punjabi Pizza.

I took a piece of Keema Naan (spiced ground lamb-stuffed flat bread)
and warmed it in the oven.

Then I spread on it:
Saag (chopped spinach and mustard greens that have been cooked in ghee with spices, having almost a paste consistency)
Raita (runny yogurt with shreds of carrots in it)
Mint/Chili chutney

Then I put sliced cucumber on it. Other additions might be thin red onion slices or tomatoes or your favorite vegetable. Eggplant works, too. Zucchini, mushrooms...

And I had a green salad on the side.

Lots of room for creativity.
Because these were leftovers, preparation-time was, let's say, equivalent to that of a TV commercial break.
:D
Posted by: deblynn3, Monday, September 12, 2011, 12:49am; Reply: 1
I really like naan bread, but it an avoid for me. Rice cakes just don't do it for me eather. Sound great I'd have love that before btd. Ok I'd still love to eat it.  ::)
Posted by: passionprincess, Monday, September 12, 2011, 12:50am; Reply: 2
WOW! Sounds delish!!!!
Posted by: Dianne, Monday, September 12, 2011, 2:45am; Reply: 3
You lucky duck you! No more naan for me. But...I can still taste it! Good for you. It's great when our superbeneficials make up for the avoids that we used to love.

I get papadam (sp?) as a diamond and will attempt that with some sprouted, dehydrated lentils, turned into flour. There are several youtube demos for it.
Posted by: cindyt, Monday, September 12, 2011, 9:38pm; Reply: 4
Quoted from Dianne
You lucky duck you! No more naan for me. But...I can still taste it! Good for you. It's great when our superbeneficials make up for the avoids that we used to love.

I get papadam (sp?) as a diamond and will attempt that with some sprouted, dehydrated lentils, turned into flour. There are several youtube demos for it.


Naan and papadam are both avoids for me now, so I make a flatbread from quinoa and buckwheat, Superfoods per SWAMI, and eat that with curries.  It tastes great and I'm not missing Naan any more.  I add spices sometimes, and often grind up almonds with the grain.  I add olive oil too.

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