Spicy Millet Stuffed Tomatoes | How to make Spicy Millet Stuffed Tomatoes

By Natasha Minocha  |  20th Aug 2015  |  
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  • Spicy Millet Stuffed Tomatoes, How to make Spicy Millet Stuffed Tomatoes
Spicy Millet Stuffed Tomatoesby Natasha Minocha
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

50

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Video for key ingredients

  • How to make Pesto

About Spicy Millet Stuffed Tomatoes

Delectable yet healthy these millet stuffed tomatoes make a fabulous side or a light meal on their own.

Spicy Millet Stuffed Tomatoes is delicious and authentic dish. Spicy Millet Stuffed Tomatoes by Natasha Minocha is a great option when you want something interesting to eat at home. Restaurant style Spicy Millet Stuffed Tomatoes is liked by most people . The preparation time of this recipe is few minutes and it takes 45 minutes to cook it properly. Spicy Millet Stuffed Tomatoes is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Spicy Millet Stuffed Tomatoes. Spicy Millet Stuffed Tomatoes is an amazing dish which is perfectly appropriate for any occasion. Spicy Millet Stuffed Tomatoes is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Spicy Millet Stuffed Tomatoes at your home.

Spicy Millet Stuffed Tomatoes

Ingredients to make Spicy Millet Stuffed Tomatoes

  • Kodo Millet - 150 gms
  • Onion - 1 diced finely
  • Garlic - 4 cloves diced finely
  • Olives - 10 diced finely
  • Red chilli - 1 diced finely
  • Sambal Olek - 1 Tbsp
  • Lemon - 1
  • Red wine vinegar - 1 Tbsp
  • Olive oil - 2 Tbsp plus extra for drizzling on top
  • Parsley mint basil - a small handful
  • Tomatoes - 12 small even sized
  • Grated parmesan breadcrumbs panko seeds pesto toasted finely chopped nuts for topping

How to make Spicy Millet Stuffed Tomatoes

  1. Preheat the oven to 180 C.
  2. Prepare tomatoes: Thinly slice the bottom of each tomato so they can stand without toppling over. Then cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh (save for another use). Be careful not to pierce the bottom of the tomatoes. Turn them upside down on a plate to drain.
  3. Prepare filling: Rinse and cook the millet in plenty of lightly salted water. Once its ready, in about 10-12 minutes, drain it and rinse it well with cold water. Drain again and set aside.
  4. Saute the onions and garlic in olive oil for about 5 minutes, till slightly softened. Add the drained millet, stir in the olives, red chilli, sambal olek and salt & pepper to taste. Let it all cook for another 5 minutes. Take it off the heat. Mix in the lemon juice, red wine vinegar and the chopped herbs. Taste and adjust seasoning.
  5. Spoon the millet mixture into the hollowed tomatoes, filling them to the brim. Top with the topping of your choice. Drizzle over a little olive oil and bake for 25 - 30 minutes. Serve warm.

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