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
1 ⅔ cups
instant Polenta
1 teaspoon
dried provencal herb blend
1 pinch
1 pinch
1 pinch
Mango powder (amchur powder)
1 pinch
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
1
carrot (roughly grated)
Plus
1 tablespoon
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.