Ayurvedic Veggie Square

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Ayurvedic Veggie Square
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the base
2 cups milk
1 ⅔ cups instant Polenta
1 teaspoon dried provencal herb blend
1 pinch Turmeric
1 pinch Garam Masala
1 pinch Mango powder (amchur powder)
1 pinch sugar
For the topping
1 medium zucchini (thinly sliced)
4 ripe tomatoes (sliced)
¾ cup Smoked tofu (diced)
1 cup canned Sweet corn (drained)
1 chile pepper (seeds removed, diced)
2 carrots (grated)
1 handful Arugula
1 carrot (roughly grated)
Plus
1 tablespoon Ghee (for greasing)
How healthy are the main ingredients?
PolentaArugulaGheesugarTurmericzucchini

Preparation steps

1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
To make the base, boil the milk in a pot and stir in the polenta, herbs, turmeric, garam masala and amchur powder sugar. Set aside and allow to rest for 5-10 minutes. Then pour onto a cookie sheet greased with non-stick paper, smooth and cool.
3.
Decoratively arrange the zucchini, tomatoes, tofu and sweetcorn on the polenta base and sprinkle with the chilli. Bake for 15-20 minutes.
4.
Arrange the carrot and arugula on 4 plate. Remove the bhakri from the oven, cut into pieces and serve with the salad.