CILANTRO CHUTNEY RECIPE

Search a recipe :

INGREDIENTS: 1 1/3 C. cilantro leaves 1/4 C. almonds chopped 2 each jalapeno, seeded and chopped 1 slice 1/8 piece ginger 3 Tbsp. maple syrup 1/2 C. orange juice Salt DIRECTIONS: Combine olive oil and millet in a pot over moderate heat. Toast the grains, stirring constantly, until darkened a few shades. Add water, bring to a boil, reduce heat, cover and cook until the millet is tender, about 20 minutes, add more water if necessary. Set aside for 10 minutes, then fluff with a fork. Individually steam vegetables until tender crisp. In a bowl, mix seasoned tofu with salt, pepper, millet and vegetables. Mix gently. Moisten hands, divide mixture into 16 flattened balls and form into crack free patties, about 1/2 thick. Pat patties in breadcrumbs so they are coated on all sides. Set aside on waxed paper lined trays. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side. Keep warm in a 250 degrees oven. Drizzle with chutney and serve with rice pilaf and vegetables. Chutney: combine all ingredients in a food processor and puree until silky. Force thorough a strainer; discard roughage. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes