Ayurvedic Veggie Square
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- For the base
- 2 cups milk
- 1 ⅔ cups instant Polenta
- 1 tsp 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 chili pepper (seeds removed, diced)
- 2 carrots (grated)
- 1 handful Arugula
- 1 carrot (roughly grated)
- Plus
- 1 Tbsp Ghee (for greasing)
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.
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