 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Dairy
|
|
| |
|
|
| |
Tandoori Skewers with Apricot Chutney |
|
| |
Convert to US/English units
Tandoori Skewers with Apricot Chutney - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 4 |
| Ingredients: |
| |
|
20 ml
|
sugar |
|
1 1/4 tsp
|
sweet curry powder |
|
0.5 kg
|
firm tofu drained, and |
|
|
cut into 32 one-inch cubes |
|
1/4 cup
|
apricot jam |
|
20 ml
|
finely-chopped onion |
|
| Method: |
Place 8 wooden skewers in shallow bowl and add water to cover (to keep skewers from burning).
While skewers soak, mix sugar, 1 teaspoon curry powder and 1/4 teaspoon salt in small bowl. Rub spice mixture over tofu cubes to coat. Drain skewers. Thread tofu onto damp skewers.
Lightly coat nonstick pan with cooking spray and heat over medium-high heat. Cook skewers, turning as necessary, until golden brown on each side, about 4 minutes.
Meanwhile, in small bowl, mix apricot jam, remaining 1/4 teaspoon curry powder, onion and salt to taste.
Place 2 skewers on each plate and serve with apricot chutney.
This recipe yields 4 servings.
Comments:
This recipe makes enough for four people as a main meal (or enough for eight appetizers, in which case divide the tofu among 16 skewers).
This tandoori is delicious with cooked quinoa and a simple salad of shredded carrots and cabbage, sprinkled with golden raisins.
Description: "The American barbecue goes East with the flavors of this tempting dish."
|
|
| Rating: 0 |
Hits: 67 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
