Ingredients
For the squash balti
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Vegetable oil 100.0 ml
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Red onions 400.0 g
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Red peppers 200.0 g
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Butternut Squash 1.5 kg
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Coriander 20.0 g
Red Cabbage Koshimbir
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Seasoning (salt+pepper) 3.0 g
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Red cabbage 300.0 g
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Nigella seeds 10.0 g
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Spring onions 30.0 g
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Carrots 400.0 g
For the carrot salad
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Carrots
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Coriander
For the bhindi pakora
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Vegetable oil 50.0 ml
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Okra 150.0 g
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Turmeric 5.0 g
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Gram flour 160.0 g
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Basmati rice 300.0 g
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Tofu 300.0 g
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Lemon juice 20.0 ml
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Light coconut milk 400.0 ml
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Carte D'Or Mango Coulis 1L 300.0 ml
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Water 325.0 ml
For the basmati rice, naan bread and mago lassi
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Carte D'Or Mango Coulis 1L
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Light coconut milk
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Lemon juice
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Tofu
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Basmati rice
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Water
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Naan bread 5.0 pc
Preparation
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For the squash balti
- Chopthe squashinto 2cm cubes, rub with KNORR Professional Mixed Chilli Puree and 50ml vegetable oil and roast in oven at 175c for 35 minutes.
- Meanwhile slowly saute onions, add KNORR Professional Patak's Balti Ready To use Sauce and combine with roasted squash.
- Top with cubes of roasted red pepper and the chopped coriander.
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Red Cabbage Koshimbir
- For red cabbage Koshimbir finely slice red cabbage.
- Mix with 5g nigella seeds, KNORR Professional Garlic Puree and sliced spring onions.
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For the carrot salad
- grate carrots
- mix with KNORR Professional Ginger Puree, coriander
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For the bhindi pakora
- Mix gram flour with turmeric and seasoning
- Slice okra and dust with gram flour mix.
- Whisk thewater in to the remaining gram flour mix to make batter
- Dip okra in batter and deep fry at 175c for approximately 2 minutes.
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For the basmati rice, naan bread and mago lassi
- Cook basmati rice in water,
- Warm naan breads in oven
- For mango lassi- blend tofu, lemon juice, coconut milk and Carte D'Or Mango Coulis
- Serve in dishes along with bhindi pakora and squash Balti.
